Re: Snorkel vs foo saver

[Scott Mark]

Honestly – I think this is what the forum is intended to be. There are so many possibilities out here/there, and so many trade-offs, that drybagsteak can’t make a singular recommendation.

It’s up to us to say “this method has these pros and cons. that method has these other pros and cons. toasty’s method is the best by far…..”

yeah, well. the reason that would be nice is not the fame, but because then I’d know I was doing it right.

I’m _very_ pleased with the results I’ve had so far. I was active, took a long hiatus, but now I’m back in the game. I’ve emptied my beer/wine fridge and turned it into a beef fridge.

I think back to the cuts of meat and steak that I had as a kid (“spoonbone” sirloin was as good as it got, and it was quite flavorful, even if quite chewy) and think about the cuts that my own kids are getting, and the word ‘spoiled’ comes to mind…

Sirloin, dry aged, sous-vide for many minutes, fire-seared. It’s not going to get much more flavorful nor much more tender than that. I wonder how the sirloin will stack against the ribeye for flavor.