Is sous vide cooking credited or flame? Thinking about getting one today
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Poast new message in this thread
Date: November 20th, 2017 3:09 PM Author: Chartreuse big locus
There's some one day deal on amazon for one for about $100.
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732907)
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Date: November 20th, 2017 3:14 PM Author: Ungodly Iridescent Fat Ankles
Cooked some fish with mine yesterday.
All the online talk seems to revolve around steak... it is pretty credited for that, but IMO some of the most profound results are on stuff like chicken and pork
72 hour short ribs are amazing. You should probably use a vacuum sealer for a longer cook like that though. I just use ziploc bags for short cooks
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732956) |
Date: November 20th, 2017 3:16 PM Author: Ruby Misanthropic Filthpig Philosopher-king
I sous vided a pork shoulder overnight and then threw it in the smoker for like three hours instead of the ~16 it would have taken conventionally. It was great.
If you get the sous vide know that you also have to get that food sealer thing too.
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34732974) |
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Date: November 20th, 2017 3:33 PM Author: Chartreuse big locus
Maybe it's not *all* I eat, but I eat it like 3x a week, at least. I'd be a fat fuck if I actually ate what I'd like.
More importantly, I've got to keep my wife from plumping up.
So if it can make chicken breasts taste better I'm in.
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733143) |
Date: November 20th, 2017 4:36 PM Author: Obsidian karate
credited as fuck. i do about 90% of my cooking with a sous vide.
once you learn how to SV stuff correctly it turns out better than other cooking methods and 100% perfect every time with minimal kitchen work. put the food in and ignore it for a while. no need to monitor, stir, flip, whatever.
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34733657) |
Date: November 20th, 2017 5:16 PM Author: Obsidian karate
john ruskin: you want to cop the anova 2d gen or nomiku (i think anova works slightly better for most cases) on friday when it's on sale and a rubbermaid 12 qt commercial food container with lid from amazon.
then buy bone in, skin on chicken breasts. cook for 1-1.5 hrs at 140F with a little olive oil in the bag. take out, salt, sear in hot pan to crisp skin.
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734022) |
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Date: November 20th, 2017 5:22 PM Author: Obsidian karate
i usually cop the 2 pack of organic whole chickens from costco
steam bake the leg quarters in my cuisinart c300 steam oven, which is also 180
cut the breast from the back and wings, SV the whole breast before slicing off each breast half
then make soup/stock from the wings and back
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34734068) |
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Date: November 21st, 2017 8:48 AM Author: Chartreuse big locus
thank you for the tips, brother. i wound up buying it before i saw your post about black friday, (paid $95) but if it turn out to be substantially cheaper i think i can cancel the existing order and get the better price.
can't wait to try your chicken breast recipe. i'll report back when i've had a chance to break it in.
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34738106)
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Date: November 20th, 2017 8:42 PM Author: Umber elastic band senate
It’s very TCR if you enjoy cooking.
Short ribs are 180.
Two of the more unexpected sous vide delights for me personally are eggs and “garlic confit”
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34735446) |
Date: November 20th, 2017 8:53 PM Author: thriller dark state
:_(
I cook a lot, and this all seems like bullshit to me
All you really need to cook is an oven, cast iron skillet, a sauté pan, a pot of some kind and a few baking sheets. I’m sure sous vis work well but I don’t see it replacing any of my far more versatile tools
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34735532) |
Date: November 27th, 2017 12:22 PM Author: Chartreuse big locus
Update:
Got it in the mail on Wednesday. After entertaining thoughts of cooking a turkey breast in it for Thanksgiving, we wound up breaking it in by cooking salmon with it on Sunday.
Everything turned out really well and I'm excited to try out Chicken breasts this week.
(http://www.autoadmit.com/thread.php?thread_id=3803761&forum_id=2#34781288) |
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