Stir fry

base of Vietnamese ginger and chili paste, radishes, onions, fish sauce, soy, beef base (PC stock reduced to jelly), rice vinegar, sugar and white pepper, blanched scallions and pea shoots. Pickled rice. And some sous vide beef.

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Comments

Jack_Mayer_85396

Hey Johan, I know I've asked this in the past, but please give us the times/temps and method to get that beef so perfectly cooked. I bet the newer members here would benefit greatly from your expertise. Kudos my friend!

Johan_Edstrom_5586

Thanks! This a frozen about I guess 5-6 cm thick cut from a whole fillet, torched pretty hard with a Bernzomatic TS-8000, 54C for I think 4h, main thing there would be not too short but also not too long, it'll be too mushy, unbagged and torched again. No need to rest, I torch right as I start plating, so just a couple of minutes, seasoned with Maldon and cracked pepper, sliced.

Cheryl_71360

That is perfection!! Just stunning!