|
Hopper posted:Thought experiment. https://gfycat.com/afraidgiftedamphiuma
|
#
¿
Sep 12, 2018 15:53
|
|
|
|
| # ¿ Apr 27, 2024 00:49 |
|
|
Also, fish is incredible when cooked via sous vide. It feels like easy mode for cooking meats and hitting the perfect temperature and texture
|
|
#
¿
Oct 30, 2018 17:58
|
|
|
Puddle cookers, I just bought a Foodsaver Game Sealer for $55 on sale. I've heard that the precut 3 side sealed bags are much less hassle than the rolls. Any recommendations for gallon vacuum bags from Amazon?
|
|
#
¿
Mar 4, 2019 05:51
|
|
|
Pull out and repeat if moist
|
|
#
¿
Mar 6, 2019 00:17
|
|
|
I puddled some chicken at 150 with lime and chili to shred into a salad. It was great.
|
|
#
¿
Jun 10, 2019 20:55
|
|
|
I cut the lime into round slices and threw the whole thing in. So, yeah, zest and unjuiced lime
|
|
#
¿
Jun 12, 2019 20:16
|
|
|
sterster posted:Is this where they no greater than 4" of meat comes from. Phew, I'm safe
|
|
#
¿
Jun 24, 2019 19:52
|
|
|
my sous vide containers are real small or way too big. I use a gallon sized container for steaks or a 6 gallon stockpot for anything that's too big for that. I really should get a correctly sized cambro so I don't have to heat 4 gallons of water to sous vide medium to large sized stuff.
|
|
#
¿
Jul 1, 2019 22:46
|
|
|
I made Kenji's lengua tacos https://www.seriouseats.com/recipes/2010/12/sous-vide-tacos-de-lengua-tongue-recipe.html They were pretty good. My wife and two of three kids were horrified by the appearance of the cow tongue and refused to eat it. Cowards! That leaves me and the baby eating lengua tacos all day.
|
|
#
¿
Aug 19, 2019 19:01
|
|
|
I puddle cooked some steaks for the family last night. I was at my parents' house, and hoo boy, searing steaks on a pan on the stove is really not pleasant when you don't have a hood venting to the outside! "Can you make mine medium instead?" "I don't know how" 
|
|
#
¿
Sep 3, 2019 22:55
|
|
|
Anne Whateley posted:Give ghee a shot. I don't understand why it isn't the #1 go-to for these sears It really is #1. Trader Joe's has good prices on it
|
|
#
¿
Sep 14, 2019 07:40
|
|
|
poeticoddity posted:I've started to see pre-prepared ghee at my local grocery store in jars but I'm waiting for them to make a viscous version that gets extruded from a nozzle on an aerosol can: Ghee-wiz. I'm going to try a fermented tomato and cabbage recipe so I can throw them at you
|
|
#
¿
Sep 17, 2019 00:59
|
|
|
sterster posted:I still don't get it. Wooosh I guess. A dozen dozens is 144, which is a gross. 288 eggs is two gross.
|
|
#
¿
Sep 27, 2019 17:56
|
|
|
couldcareless posted:Honestly, I thought this was a smashmouth reference. Now I feel like an idiot. i guess you're not the sharpest tool in the shed
|
|
#
¿
Sep 27, 2019 21:34
|
|
|
Here's what you need to know about hard water and immersion cookers.Infinite Karma posted:If it makes you feel better, ICs don't really have innards to get things sucked into. Dewgy posted:My water sucks and I have to take mine apart to de-calcify it every once in a blue moon, but it just needs a little bit of a vinegar soak and it's shiny and perfect again. That's it. The pictured IC is an Anova. I have one and it's super easy to clean. Mine is a wifi/bluetooth model that I bought because it was higher wattage, and I've never used the wifi/bluetooth functionality past the first day. This isn't like smoking a brisket where you'll want to adjust temps at different times during long cooks. You kinda just set temp once and let it run for almost all recipes.
|
|
#
¿
Oct 2, 2019 23:56
|
|
|
|
| # ¿ Apr 27, 2024 00:49 |
|
|
I'd usually do an all day boil with corned beef and then add cabbage carrots and potatoes at the end. Used a pressure cooker last time and it was excellent.
|
|
#
¿
Mar 16, 2020 23:57
|
|