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yesterday i picked up my prime rib roast for thursday, but since it's fresh not frozen should I: vacuum AND cook today, ice bath when done and warm up on thursday or vacuum today, refrigerate and wait to cook on thursday orrrr vacuum today, freeze and cook on thursday
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Nov 23, 2021 23:37
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| # ¿ Apr 28, 2024 14:57 |
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thanks for the advice, i will salt and put it on a wire rack in a little bit. only a little bit of salt now and then more salt right before searing, right? i was thinking of searing under the broiler? or am i overthinking this and maybe i should just make this in the oven with kenji's reverse sear method?
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Nov 24, 2021 01:12
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well its not sous vide but i did end up doing that prime rib per kenji's recipe, blasted two slices under broiler for my MiL and FiL, they split one slice and she didnt eat a single bite of it. loving hell. my dog will eat well for the next day or two, so she's got that going for her.
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Nov 26, 2021 06:44
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Well it seems like my polyscience sous vide is not able to heat my water bath properly Rip, it's been used occasionally for 9 years. Is there anything I can do to fix it or should I just get an Anova
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Mar 29, 2022 16:29
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Yeah I'm not going to spend that kind of money and not get real loving buttons I dug around on Google and it looks like corrosion can build up on a certain wire so I I'll open it up and look before trying to replace it
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Mar 29, 2022 21:02
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 Yup same problem a few others on Reddit had posted about. My dad likes fixing this kind of stuff so I’ll have him take care of it
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Mar 30, 2022 03:39
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sterster posted:How the gently caress are the shipping logistics of the globe unforseen. early 2020 sure. Even early 2021. The port congestion in Shanghai is over 500 ships right now and was half of that two months ago
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Apr 22, 2022 18:57
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Gonna do sous vide pork shoulder and want more of a Caribbean ish seasoning to it instead of carnitas. I was thinking onion, garlic, orange, bay leaf and oregano? I want to make something similar to the legendary pork sandwich from Paseo/Un Bien in seattle 
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Feb 1, 2023 04:56
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| # ¿ Apr 28, 2024 14:57 |
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Throw some creme brulee variations at me I usually use vanilla but was thinking about lemon?
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Sep 2, 2023 16:42
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