Originally posted by Pelado
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Sous Vide cooking
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Anova Culinary is launching the Nano. First sub $100 immersion circulator. First 5000 pre-orders can get it for $69.00 (if you are on their mailing list it appears)."I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
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Made another tasty batch of Beef Bourguignon Sunday, and tonight, resisting the temptation to chop up our Costco prime ribeyes and doing stir fry, went with the sous vide (132 degrees) with excellent results. I love the device.
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Looks very tasty.You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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Originally posted by PaloAltoCougar View PostMade another tasty batch of Beef Bourguignon Sunday, and tonight, resisting the temptation to chop up our Costco prime ribeyes and doing stir fry, went with the sous vide (132 degrees) with excellent results. I love the device.
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Originally posted by Lost Student View PostIs this what a misguided Daytonite called "prison food"? And that artichoke looks delish.You're actually pretty funny when you aren't being a complete a-hole....so basically like 5% of the time. --Art Vandelay
Almost everything you post is snarky, smug, condescending, or just downright mean-spirited. --Jeffrey Lebowski
Anyone can make war, but only the most courageous can make peace. --President Donald J. Trump
You furnish the pictures, and I’ll furnish the war. --William Randolph Hearst
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Made absolutely the best grilled chicken I've had in my life.
1. marinated the chicken, these were very plump and thick chicken breasts
2. sous vide at 138 for about 60-80 minutes
3. dipped it back in thickish marinade, and on grill on high heat
4. about 3-4 minutes each
Amazing. Some blackened, charred pieces on outside, and the juiciest most tender flavorful chicken on the inside.
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Originally posted by jay santos View PostMade absolutely the best grilled chicken I've had in my life.
1. marinated the chicken, these were very plump and thick chicken breasts
2. sous vide at 138 for about 60-80 minutes
3. dipped it back in thickish marinade, and on grill on high heat
4. about 3-4 minutes each
Amazing. Some blackened, charred pieces on outside, and the juiciest most tender flavorful chicken on the inside.Ain't it like most people, I'm no different. We love to talk on things we don't know about.
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GIVE 'EM HELL, BRIGHAM!
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Anyone here has success doing an entire prime rib roast sous vide?
I picked up the 900w Anova for $109 this weekend, and I’d like to use it to cook our Christmas prime rib. I’ll probably give some steaks a go here within the next week or two, but I’ll still be a relative noob by Christmas. Is there a foolproof sous vide prime rib method?
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Originally posted by Donuthole View PostAnyone here has success doing an entire prime rib roast sous vide?
I picked up the 900w Anova for $109 this weekend, and I’d like to use it to cook our Christmas prime rib. I’ll probably give some steaks a go here within the next week or two, but I’ll still be a relative noob by Christmas. Is there a foolproof sous vide prime rib method?
"Nobody listens to Turtle."-Turtlesigpic
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Originally posted by Donuthole View PostAnyone here has success doing an entire prime rib roast sous vide?
I picked up the 900w Anova for $109 this weekend, and I’d like to use it to cook our Christmas prime rib. I’ll probably give some steaks a go here within the next week or two, but I’ll still be a relative noob by Christmas. Is there a foolproof sous vide prime rib method?
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