Originally posted by old_gregg
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Sous Vide cooking
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"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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Originally posted by Drunk Tank View PostSo say you meal prep on Sunday, by Friday you are eating 5 day old leftovers? I am not big on leftovers, so the whole meal prep thing doesn't seem right to me. Do you store them in the fridge or freezer?Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by old_gregg View Postfridge. nbd for five days bro.Ain't it like most people, I'm no different. We love to talk on things we don't know about.
"The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American
GIVE 'EM HELL, BRIGHAM!
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Originally posted by HuskyFreeNorthwest View PostOlden_Gregster either just brings his sous vide machine into the break room.
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Originally posted by falafel View PostWhat about eating the same thing for five days straight? Each successive day's meal getting a little more stale as the week goes on and on and on... and on......Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by old_gregg View Post
Sent from my SM-G930V using Tapatalk"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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Originally posted by Pelado View PostDo those containers only accept food cooked via sous vide? So the tri-tip I smoked on the Traeger yesterday wouldn't work in those containers, right?
Sent from my SM-G930V using Tapatalk
Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Originally posted by old_gregg View Postif you're eating brisket multiple times per week portion control is probably not for you. maybe one of these guys would work better for your brisket, hostess products and sweet tea?
That does look like a useful container, though maybe a bit small for a meal.
Sent from my SM-G930V using Tapatalk"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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I bought one of these gizmos last week. I got the Anova bluetooth model. I tried it out on a ribeye. I seasoned then put it in the preheated water at 126 degrees. Cooked for an hour and then seared on the grill for a few minutes. The steak had a great color throughout but was a bit tough. Where am I going wrong? Should I cook at a little lower temp if I'm going to sear on the grill?
What about chicken? Any favorite recipes?
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Originally posted by Shaka View PostI bought one of these gizmos last week. I got the Anova bluetooth model. I tried it out on a ribeye. I seasoned then put it in the preheated water at 126 degrees. Cooked for an hour and then seared on the grill for a few minutes. The steak had a great color throughout but was a bit tough. Where am I going wrong? Should I cook at a little lower temp if I'm going to sear on the grill?
What about chicken? Any favorite recipes?
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Originally posted by Shaka View PostI bought one of these gizmos last week. I got the Anova bluetooth model. I tried it out on a ribeye. I seasoned then put it in the preheated water at 126 degrees. Cooked for an hour and then seared on the grill for a few minutes. The steak had a great color throughout but was a bit tough. Where am I going wrong? Should I cook at a little lower temp if I'm going to sear on the grill?
What about chicken? Any favorite recipes?Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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Also sous vide only makes meat incrementally more tender. If doesn't turn select cuts into wagyu. But cooking it at that rare of a temp for only an hour won't do much in the way of breaking down proteins. It's just getting your meat to the same temperature all the way through."Nobody listens to Turtle."-Turtlesigpic
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Originally posted by Surfah View PostAlso sous vide only makes meat incrementally more tender. If doesn't turn select cuts into wagyu. But cooking it at that rare of a temp for only an hour won't do much in the way of breaking down proteins. It's just getting your meat to the same temperature all the way through.
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