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Sous vide is for perfection. The example a steak 1.25” to 1.5” thick cooked exactly medium rare edge to edge. There is no trick or grill-master secret to cooking medium well to well done. Just keep cooking by any method until most of the juices are cooked out. I grew up eating well done T-bone steaks that my parents could afford about once a month and they were about 1/4 inch thick. A little bit of salt and plenty of black pepper and they were quite tasty. An inch and a half steak cooked like that would be shoe leather in my opinion. If someone likes it like that, great. There is no trick to cooking it however. Rare, medium rare and medium or a completely different issue. There are all kinds of methods to try and get the perfect medium rare steak as an example but not many people can do it every time or maybe even consistently. If someone can then that is awesome. Over a charcoal flame, in a cast-iron skillet, on a griddle, reverse sear in an oven, etc. There are plenty of methods however heat and timing are critical. If the cook time is too short, you have it more rare than you wanted. If it’s too long then it might be more cooked and tough than what you wanted. And is your cast iron skillet is your cast iron skillet 350° or 450°? If you’re going by timing, that matters. Even for a perfectly cooked medium rare steak over charcoal or on cast-iron, maybe the center 1/8 inch to 1/4 inch might be medium rare. On either side of that it goes from well done at the surface to medium well to medium and fades into medium rare. So if you have a 1.25”thick steak, about 1/4 inch is what you were looking for. With sous vide it is about 1.25”‘medium rare or all the way through. There is no guesswork for doneness. Even though his method in the video is crude and absolutely not exact, what the guy did was correct. The bag keeps the meat sealed and the water controls the temperature throughout the steak. In a real sv cooker, you control the temperature to the degree. If you want to set the temperature about 128° - 130° for rare, set it and forget it or 134° - 136° for medium rare and so on. The steak can never cook more than the temperature of the water surrounding it. The timing is also not critical. I could leave a sv steak in the water cooking for 90 minutes and up to about three hours. The steak will never get hotter and it will never cook anymore than the temperature you set it for. It will get more tender the longer you cook but that could be a bad thing. Cooking a sv ribeye for about five hours might turn it almost into baby food because it gets so tender. Let’s say for example somebody wants to eat about 5:30 PM. At about 2:45 PM to throw some steaks in the sous vide cooker and walk away. At 5:30 PM people are not ready so you just leave them in the water bath. 6 PM rolls around and people are ready, take the steaks out and sear them for a few seconds and they are ready to go. Try that with a reverse sear a steak in the oven or throw some steaks on the pit expecting company to be there in 5 PM and….. they aren’t but the steaks have already been cooked. With sv, take the steaks out, pat them dry on the outside and then sear by whatever method you wish. You want some charcoal glowing white and want to toss the steaks on the flame for a few seconds to get that char on the outside, do it. A screaming hot cast-iron skillet for about 20 seconds on each side, go for it. The internal part of the state, literally edge to edge besides this year you put on the outside, will be whatever doneness you wanted. That is long winded but what is the advantage? The temperature in the middle of the steak is done exactly the same every time and throughout the complete steak not just a little strip in the center.

The liberal world order comment by one of his minions, proves high gas prices and high inflation are intentional. More proof that he, and those that voted for him, do not care the country is now in the toilet.

is that to be interpreted as you saying we don't have the players?

Coaching is only part of it.you still have to have the players to do it.

I got married there as well have did some missionary work there building homes after Katrina. alot of neat history there I ve been several times but will not go back

Worst than Chicago? Amazing!!

Too much aluminum foil over there

No question they are the favorite in the Region. Floks predicting the WOS demise dont understand the "Jimmies/Joes" concept.

If WO -S has 8/8 back, I could go and win district. Do not sell WO - S short. They might even win state.

Nor I. That makes as much sense as anything else at SWR. Saw one video where Taylor, prior to going to SWR, said he figured the whole thing was a hoax/flim-flam, and he’d expose it when he went there. After his first incident there, he immediately had changed his mind. PS; posted a Screen Print of this on Smoaky (Other Topics - SWR Returns in April).

Nagin’s Chocolate City!

That…. Is… HILARIOUS.

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Y’all really need to go easy on 45-46. TDS is a real mental disorder. Making fun of those afflicted with it is like knocking away a cripples cane. We should all encourage him/her to get help. And don’t believe his 🐂💩 about Smoaky letting a lot go. @RETIREDFAN1 will smack down liberals or conservatives who get out of line over there.

No doubt they copied us. Lol! The two tone green is pretty sharp looking. Still think Vidors Field is one of the best looking fields in the area.

Capitalism at it's finest. If an 18 year old tech nerd who creates an app can make millions for his talents then why shouldn't the 18 year old QB make millions for his talents if someone is willing to pay it? Do we tell the tech nerd to wait until he graduates and gets a professional job before he starts receiving just compensation? Do we tell him the academic scholarship he's on IS his compensation like I see some who are against NIL do with athletic scholarships? If the consensus #7 QB in the country can get this type of money that tells you the emphasis college coaches place on getting the right guy at that position, just like they do on Sundays. Tennessee's QB commit got $8M for his commitment earlier this year. If rich boosters/collectives want to spend their money on kids for their entertainment then so be it. Unless the NCAA places guidelines on NIL deals then you're going to see this a lot, especially at the QB position which has the most impact on if a staff gets fired or not. NIL has basically turned college athletes' scholarships into one year deals with a player option at the end, which is totally fine with me. If a player outplays the "value" that one team sees them in then they're allowed one free transfer to another team that may see greater value in them, same for adults when they switch jobs. It also makes college coaches a lot more culpable for the lies they tell kids on the recruiting trail to get them on campus which IMO is the best part of the new NIL structure. The only downside I see to the current NIL structure is that it hurts a lot of middle to lower tier kids initial high school recruitment. If a program has 20 scholarships available in a class they're a heck of a lot more likely to take 15 high school kids and 5 transfers than they were a few years ago when those transfers would've had to sit and lose a year of eligibility if they transferred up or laterally. Some people don't like the fact that NIL has taken some of the "amateurism" away from college sports, which I totally agree with, but why place stipulations/limitations on when a kid can receive financial compensation that may change the course of their lives just because they play sports?

We really need to put a stop on these creatures from Florida getting on here, they might give the whole site and its members a strange Florida weirdo virus that the UIL cannot stop with a phone call. GOOOO TITANS!

I heard you guys were young too . How will your district fair next season , I see Crockett is back in your District.

Rebel Nation about to get their first ‘ship.

8/12 WOS vs Woodville 8/18 WOS vs Vidor