- Joined
- Aug 12, 2014
- Messages
- 2,569
- Name
- zoomy
Fish n Chips, ... fresh caught rock cod, beer battered & fried.
Steak Fries, malt vinegar, & tartar sauce.
Loads of Stella to wash it down.
That sounds great. Good ole coastal rock fish is extremely under rated. It makes awesome grilled tacos too.Fish n Chips, ... fresh caught rock cod, beer battered & fried.
Steak Fries, malt vinegar, & tartar sauce.
Loads of Stella to wash it down.
Just got a sous vide unit so I'm playing with all kinds of stuff. Did thick cut pork chops last night. Doing baby backs right now that I'm going to baste with my slather sauce and then torch for a slight char.
I have a couple tri tips thawing that I am going to sear and then sous vide to medium rare for use in things like stroganoff that I can seal in a bag, set it on my counter, and tell it when to start from where ever I am.
The idea is to come up with a bunch of gourmet meal in a bag entres that will be ready when my wife and I get home from work, hiking, fishing, whatever.
If any of you have a sous vide, we may have to start a thread. I can tell you that the pork chops were absolutely perfect.
Anova Precision. So far, so groovy.I've never used one myself, but like the end results. Which brand did you go with ?
Anova Precision. So far, so groovy.View attachment 33330
I bought the 1000. My sister and chef nephew have the same one and rave about it. I will start a sous vide thread later. I wish I had taken pictures of the pork chops. They were honestly perfect in doneness. I will be trying some other ideas like lowering the temp because I like to carmalize the fat a bit by searing in my big cast iron skillet.Excellent, that's the same one i've been looking at, both the 750W & 1000W. I'll be curious to hear more results from you.
Just got a sous vide unit so I'm playing with all kinds of stuff. Did thick cut pork chops last night. Doing baby backs right now that I'm going to baste with my slather sauce and then torch for a slight char.
I have a couple tri tips thawing that I am going to sear and then sous vide to medium rare for use in things like stroganoff that I can seal in a bag, set it on my counter, and tell it when to start from where ever I am.
The idea is to come up with a bunch of gourmet meal in a bag entres that will be ready when my wife and I get home from work, hiking, fishing, whatever.
If any of you have a sous vide, we may have to start a thread. I can tell you that the pork chops were absolutely perfect.
Well I guess mine is 10% better than yours.I’ve got Anova as well Mine is 900w.
Love it.
We initially bought one from Bed, Bath & Beyond but you couldn't operate in via WiFi or by the app so we returned it. This one was twice the price but I immediately liked it better from the packaging to everything else. Pretty cool toy. Even more exciting than my Magic Butter MachineGot my father in law one for Christmas.
They honestly look incredible to me. So useful.
So far I have not heard anything from the father in law. I don't know if he's tried it or not.
Go to an Asian market and pick up some of this. If you like spicy, you will love this stuff. Add a few 21-25 shrimp to it and it's a meal.In honor of the teams in the playoffs, I purchased the finest ramens...Teriyaki Beef AND Chicken! Eat your hearts out, bitches!
That looks like "smack yur Mama," good!Go to an Asian market and pick up some of this. If you like spicy, you will love this stuff. Add a few 21-25 shrimp to it and it's a meal.View attachment 33338