We brushed the rib eye with our gochujang-mustard. We wrapped it in nor and held the nori in place with plastic wrap. We refrigerated the meat for an hour and then vacuum sealed the meat to press the nori tightly in place. We unwrapped the meat and cut it into portions. We cooked the portions in a combi oven set at 52°C and cooked the meat for 2 hours. We removed the meat and seared the exterior in sunflower seed oil. The meat browned and the nori toasted. It was a delicious surf and turf.
Years Past
February 12, 2006
February 12, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
