Tried J. Kenji López-Alt's "reverse sear" method and it worked pretty well, but I need practice. Also, I probably need to bite the bullet and get a real thermapen.
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Dinner tonight: strip steak, roasted celeriac and tahini puree, sautéed fennel and garlic with olives, green salad with cucumber
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The puree probably could have used a little more liquid, also, but it worked out OK. My blender doesn't make very smooth purees no matter what.
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