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sous-vide
Sep 19, 2018 07:45:49   #
no propaganda please Loc: moon orbiting the third rock from the sun
 
came across this site for sous-vide recipes and thought it might be worth investigating
https://www.purewow.com/food/sous-vide-recipes

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Oct 6, 2018 15:43:03   #
karpenter Loc: Headin' Fer Da Hills !!
 
I Don't Have The Gadjit
Over $100, I Don't Plan To

But I Do Have Some Zip-Locks
A Sauce Pan, And A Thermometer
It Seems To Work OK For Me

I Do Intend To Try The Method On A Brisket

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Oct 6, 2018 15:46:52   #
no propaganda please Loc: moon orbiting the third rock from the sun
 
karpenter wrote:
I Don't Have The Gadjit
Over $100, I Don't Plan To

But I Do Have Some Zip-Locks
A Sauce Pan, And A Thermometer
It Seems To Work OK For Me

I Do Intend To Try The Method On A Brisket


Gee, the large crick pot we use was $30 in the local Ollies, which is a cheaper version of WalMart

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Oct 6, 2018 16:02:46   #
karpenter Loc: Headin' Fer Da Hills !!
 
no propaganda please wrote:
Gee, the large crick pot we use was $30 in the local Ollies, which is a cheaper version of WalMart
My Wife Just Crock'd Some Chicken Concoction
It Looked OK
I Just Don't Care For The Slow-Cooker For Some Reason

Free-Handing The Sous-Vide Thing's Working
I Haven't Done Full Entrees With It
Just Individual Cuts Of Meat
I've Seen Pictures Of Bagged-Up Steaks Going In
But That Will Never Happen Around Here

Just Got To Watch That Thermometer

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Oct 6, 2018 16:07:16   #
no propaganda please Loc: moon orbiting the third rock from the sun
 
karpenter wrote:
My Wife Just Crock'd Some Chicken Concoction
It Looked OK
I Just Don't Care For The Slow-Cooker For Some Reason

Free-Handing The Sous-Vide Thing's Working
I Haven't Done Full Entrees With It
Just Individual Cuts Of Meat
I've Seen Pictures Of Bagged-Up Steaks Going In
But That Will Never Happen Around Here

Just Got To Watch That Thermometer


How do you keep the temperature where it should be. The difference between 137 and 145 is the difference between good and tender and over cooked, no matter how long it cooks.

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Oct 6, 2018 17:06:53   #
karpenter Loc: Headin' Fer Da Hills !!
 
no propaganda please wrote:
How do you keep the temperature where it should be. The difference between 137 and 145 is the difference between good and tender and over cooked, no matter how long it cooks.
In My Electric Oven
I Set It At 170, Crack The Door
Water Stays At 140, Constant

The Sauce-Pan
Try Bringing The Heat Up With The Thermometer
Set The Flame Low (Mine's Propane)
When I Get It Steady, In Goes The Meat
Our Pans Have A Heavy Plate On The Bottom

Over-Cooked Even For My Wife Is 180
Experts On Brisket Want At LEAST 180 to 200
That's Way Past Well Done
It Cooks The Beef Flavor Right Out Of It To Me

As Long As The Brisket Doesn't Go Over 165
It's Good To Me
But I Haven't Tried Brisket This Way Yet
I May Finish It Off To 160
On A Hot Grill From 140 Out Of The Water Pot In The Oven

I Doing Just Chops & Things
What I Like About It When I Have Time
Is The Flavor & Moisture Is Good
Then I Heat A Skillet Screaming Hot To Sear

It's Pretty Good
But It's A Lot Of Time & Trouble
I'm Still Experimenting

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