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Stir fry

seijoed

Sous vide NY Strip, 54C.

Gochujang, garlic, onions, fish sauce, beef stock,

vietnamese noodles and blanched broccoli.

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Comments

seijoed

The soup / sauce was made from previously made pressure cooker stock and some dashida, mixed with a little Xhantan to get a better mouf feel.

So the wok was really only used for the shrooms and onions, then I just mixed everything at the end.

grant

The only real benefit is that is does a great job holding onto the volatile compounds so you end up with a more aromatic soup.

seijoed

I'd say 3h, from frozen, yes whole loin I cut up in about 5 cm wide chunks.

Nicky_J_17040

Looks amazing. how long was the strip in water? Did you butcher that from a whole loin? Just curious.