Is there anywhere I could buy a kosher or non seasoned cast iron skillet?
Get a lodge cast iron skillet and just burn off the seasoning. Then( re)season It yourself.
How do u burn it off?
CRC and other rabbonim hold that hagala or libul kal are enough based on a chazon ish. AYLOR.
Link?
To your LOR?
I would like to read up on it before discussing with my or.
I put a rib eye steak in this morning (Wednesday) intending to eat for dinner, but instead went fishing. I'd like to use it for Shabbos how long can I keep it in the SV? Can I take it out, fridge it and sear Fri afternoon? Lower to a minimumly safe temp?
is there a way to see what percentage of user's first posts include a link to a website?
I'm trying the below recipe now with a 4.5 brick roast. Hope the results are as amazing as it sounds.https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast
The results were amazing! Best thing I ever made sous vide. It was a real hit with the crowd, even the people who don't usually like their meat this red.I did 22 hours at 136 degrees, pre seared in a pan, post in the oven as per the recipe.
Wow. On the shabbas menu.Did you trim fat? Truss up?
Once done. Take out of SV. Keep it sealed and dunk in a ice bath keep refrigerated. On Friday get it to room temp before searing. Enjoy.