[Bruce Wang]

Okay Publius, I'm intrigued. How do I adapt this receipe for a Lazy?
1. Does the marinade simulate a dry-aged steak both in tenderness and in flavor?
2. Are you saying you cook it in a water bath first and then fry it in a pan? Do I need to do both? I'm really too lazy to cook something using two methods, so can I just use a slow-cooker? (too cheap to buy an anova). Or can I just fry it in a pan? (and if I do the pan method, do I need to wipe off or rinse away the marinade, or just grill it directly?

Thanks from a lazy cooker. Mrs. GoodGrief gets annoyed with me because I sometimes just microwave plain vegetables with tofu and a little soy sauce for a meal because my reasoning is that nutritious things like vegetables and tofu aren't meant to taste good anyway.

This process is perfect for the lazy in terms of human effort.  The fish sauce, the water bath, and time do the work. It does require some minor prep work so you have to think a few days ahead of time. 

The fish sauce simulates the flavor of dry aged.  The water bath makes any piece of beef tender.  You still need the frying pan or grill to produce the sear/crispy crust. 

You could skip the water bath and get the flavor of dry age from the fish sauce.  Or you could use a beer cooler and hot water to simulate the water bath.  There should be instructions online from somebody.  I do recommend the immersion circulator for the convenience and precision.  An Annova costs as much as a good toaster oven.  You can use it for all sorts of meats and vegetables and since the stuff is vacuum sealed you can make meals ahead of time and reheat.  Think of it as a DVR for your kitchen.  It's particularly amazing with fish - which I find to be the protein with the lowest margin of error.

[Bruce Wang]

Okay Publius, I'm intrigued. How do I adapt this receipe for a Lazy?
1. Does the marinade simulate a dry-aged steak both in tenderness and in flavor?
2. Are you saying you cook it in a water bath first and then fry it in a pan? Do I need to do both? I'm really too lazy to cook something using two methods, so can I just use a slow-cooker? (too cheap to buy an anova). Or can I just fry it in a pan? (and if I do the pan method, do I need to wipe off or rinse away the marinade, or just grill it directly?

Thanks from a lazy cooker. Mrs. GoodGrief gets annoyed with me because I sometimes just microwave plain vegetables with tofu and a little soy sauce for a meal because my reasoning is that nutritious things like vegetables and tofu aren't meant to taste good anyway.

This process is perfect for the lazy in terms of human effort.  The fish sauce, the water bath, and time do the work. It does require some minor prep work so you have to think a few days ahead of time. 

The fish sauce simulates the flavor of dry aged.  The water bath makes any piece of beef tender.  You still need the frying pan or grill to produce the sear/crispy crust. 

You could skip the water bath and get the flavor of dry age from the fish sauce.  Or you could use a beer cooler and hot water to simulate the water bath.  There should be instructions online from somebody.  I do recommend the immersion circulator for the convenience and precision.  An Annova costs as much as a good toaster oven.  You can use it for all sorts of meats and vegetables and since the stuff is vacuum sealed you can make meals ahead of time and reheat.  Think of it as a DVR for your kitchen.  It's particularly amazing with fish - which I find to be the protein with the lowest margin of error.