it was an experiment, you neanderthals
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I've done eggs several times. Like Jay, I've found that they are a little more underdone than they "should" be. I think for hard cooked eggs sous vide works well, because you can get them to the exact temperature you need while ensuring the yolks don't dry.
Soft cooked, I am not as sure about. Sous vide's strength is obviously an even, sustained temperature, and, to me, the perfect soft-cooked egg is not even. The white should be more done than the yolk. So with sous vide, I tend to either get whites that are not as done as I'd like, or yolks that are more done than I would like. I've thought about trying the method Drunk Tank talked about, with a quick boil first, but at that point the egg is basically done to my liking so what's the point? I think with soft cooked, the traditional method is actually better because it is not an even cooking method.
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Originally posted by Clark Addison View PostI've done eggs several times. Like Jay, I've found that they are a little more underdone than they "should" be. I think for hard cooked eggs sous vide works well, because you can get them to the exact temperature you need while ensuring the yolks don't dry.
Soft cooked, I am not as sure about. Sous vide's strength is obviously an even, sustained temperature, and, to me, the perfect soft-cooked egg is not even. The white should be more done than the yolk. So with sous vide, I tend to either get whites that are not as done as I'd like, or yolks that are more done than I would like. I've thought about trying the method Drunk Tank talked about, with a quick boil first, but at that point the egg is basically done to my liking so what's the point? I think with soft cooked, the traditional method is actually better because it is not an even cooking method.PLesa excuse the tpyos.
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Perhaps our favorite Sunday dinner now is a boneless prime rib roast (actually, it's a Costco choice rib roast). I bought a big one awhile back and cut it into thirds, keeping them in the freezer until needed. Sunday mornings before church, having defrosted one the night before, I trim off all the cartilage/silverskin (whatever it's called). After applying a little olive oil I rub some sea salt, pepper, and add dried onion flakes, ground garlic, dried rosemary and thyme. After tossing it in the bag, I also throw in a little butter and some fresh rosemary and thyme to go along with the dried stuff. I then vacuum seal the back and put it a 134 degree tub where it sits while we're at church.
When we're ready to eat (roughly five hours later) I take it out of the bag, pat it dry, and then put it on the outside grill (I don't want to add any additional butter or oil) at high flame for roughly 90 seconds a side. Super tender, still very juicy with some great flavors. The missus is most pleased with me.
Sorry, but no pics, although it looked superb. Honest.
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Originally posted by HuskyFreeNorthwest View PostGranny Smith's monkey man.
Prepare to put mustard on those words, for you will soon be consuming them, along with this slice of humble pie that comes direct from the oven of shame set at gas mark “egg on your face”! -- Moss
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese. --Coach Finstock
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Te Occidere Possunt Sed Te Edere Non Possunt Nefas Est.
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