skullguise Posted August 24, 2014 Report Posted August 24, 2014 (edited) No pics, but made my first sous vide meal today, two salmon filets. Texture and temp came out real well, needed some better flavoring though (had some dill herb mix I tried). Pan fried the skin side for a tiny bit after removing from the bag. Edited August 24, 2014 by skullguise 1
luvdunhill Posted August 25, 2014 Report Posted August 25, 2014 No pics, but made my first sous vide meal today, two salmon filets. Texture and temp came out real well, needed some better flavoring though (had some dill herb mix I tried). Pan fried the skin side for a tiny bit after removing from the bag. FOTM!
mikeymad Posted August 25, 2014 Report Posted August 25, 2014 Pics. Put it in water for a day or grill for 14 minutes? Not sure what it better.
Nebby Posted August 25, 2014 Report Posted August 25, 2014 Are ziplock bags enough for sous vide? Trying to figure out what I need to pick up in addition to the Anova...
Absorbine_Sr Posted August 25, 2014 Report Posted August 25, 2014 Are ziplock bags enough for sous vide? Trying to figure out what I need to pick up in addition to the Anova... Ziplocks will get you started Ben, but eventually you'll want a vacuum sealer.
Nebby Posted August 25, 2014 Report Posted August 25, 2014 Are there any h-c approved vacuum sealers? I might as well go all the way if I'm going to jump right in
grawk Posted August 25, 2014 Report Posted August 25, 2014 I use a cheap rival one that I got on woot. 1
Absorbine_Sr Posted August 25, 2014 Report Posted August 25, 2014 I have this one, and it works fine for me. Jacob has a little higher end FoodSaver (I believe) so wait for him to chime in on what he uses.
Hopstretch Posted August 26, 2014 Report Posted August 26, 2014 Black pudding (ie. blood sausage) for breakfast. Savory, but probably not every day.
Augsburger Posted August 27, 2014 Report Posted August 27, 2014 Not today but last night. A business dinner meeting which we were lucky enough to have the chef in a good mood so he prepared a five course off menu dinner built around a 2012 Booker White Rhone blend that I brought and a 2009 French white Rhone my dinner partner brought. for starters this cucumber based salad with yogurt a Spanish chili grated along with a bunch of Persian spices and Meyer lemon zest. Yummy with the Booker Rhone blend. Next, a Ahi tuna course, layered with radishes and with wasabi and a sesame and sweet potato consume. Was excellent with the French white Rhone. Next a crusted shrimp dish that I forgot to take a picture of which again was excellent with the 2009 French Rhone. You can guess what this is and which wine went well with this. A A desert he just made up on the spot based upon the aromas of the two Rhone wines. We ran out of white wine so we had this for desert. This shit is awesome! /\ /\ /\ /\ /\ 4
jvlgato Posted August 28, 2014 Report Posted August 28, 2014 Damn, what a great looking meal and pairing, Greg! Looks like you really enjoyed it, and makes me hungry again. I need to get out to a high end restaurant again soon ...
Dusty Chalk Posted August 29, 2014 Report Posted August 29, 2014 Fish 'n' chips? [/rhetorical question]
Grahame Posted September 1, 2014 Report Posted September 1, 2014 You'll have to make do with the package shot, for obvious reasons.
Grahame Posted September 1, 2014 Report Posted September 1, 2014 Topping Approved. It'll build you back up
Grahame Posted September 5, 2014 Report Posted September 5, 2014 Puerto Rican style ... I Pork Chop,Plantains,fixin's Camerones, deep fried, etc. 3
shellylh Posted September 6, 2014 Report Posted September 6, 2014 Breakfast at La Note. Lemon Gingerbread pancakes are tasty. 2
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now