Which Cooking Are You?

[Absorbine_Sr]

Debbie made Shakshuka, eggs poached in tomatoes, onion, garlic and bell peppers. It smelled so good while cooking that I was almost drooling. And it was delicious.

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[swt61]

Even Tunisians would applaud that! Yum!

 

[Voltron]

Steak and arugula salad with crispy capers plus delicious boiled purple creamer potatoes (not shown).

[Voltron]

Wow this cod is amazing. I could drink this miso marinade.

[mikeymad]

Sorry I missed the invite - just go home

[Voltron]

I already am home. :Asian:

[cetoole]

Looks great Al! 

[Dusty Chalk]

Want.

[Absorbine_Sr]

Nice stuff Al.

We did salmon on a cedar wood plank (woot). See the eating now thread for the finished product.

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[Voltron]

Nice plank. I think I'm going to do the black cod again when we have friends staying over this week because I used only half of the marinade. Sorry, Mikey, but you'll have to wait for the next batch. :/

[mikeymad]

Making a nice beef marrow broth soup - should be okay..  -- cheers

[Absorbine_Sr]

Mexican beef via NomNomPaleo.com in the Instant Pot.

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[crappyjones123]

sous vide bourbon salmon. Doesn't look great but tastes awesome. 

[Absorbine_Sr]

I like the looks of the instant pot.  From what I've read, it appears that it will truly do 15 PSI, which most electric pressure cookers won't.

Actually, the manual states 10.6 - 11.2 PSI.

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[Absorbine_Sr]

Debbie noticed that Amazon had great prices on the Instant Pot and it was totally her that pulled the trigger. So far we really like it.

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[Dusty Chalk]

I probably should stay away from a pressure cooker -- I'd get all type a and want to stir my food.

Wandering off to find a garlic chili recipe (anybody know of one?).  Needs to be light on the peppers, but more chili-like (less "Italian") than Arrabiata.

[cetoole]

Pancakes!

 

[crappyjones123]

Sous vide skirt steak cooked at @145F mostly because I had ribs in there already for a 48 hour cook. Was done more than I like steak to be but in just 2 hours man was it absurdly tender. Can only imagine what a longer cook at a lower temperature would yield. Very tasty steak. Definitely a lot better than the skirt steaks I have prepared in the past. Actually enjoyed it more than a ribeye which I am starting to find too fatty. This was just perfect. 

19 hours ago, EdipisReks said:

I'm glad that you have enjoyed the sous vide experience.  Make sure to do some veggies, carrots and beets, especially.  

Veggies are next on the list. It's nice that even if I over shoot the cook times, there's nothing too detrimental that happens so I am happy about that.

[cetoole]

You definitely can overshoot the cook times.  It just takes a while.  

You know, an additional circulator would solve many of the problems you mentioned...

[crappyjones123]

Maybe once I have a larger apartment or a roommate who doesn't take up the entire fucking kitchen. I had to fight her for the little counter space to put the pot with the anova in it. 3 more months. That's what Julie keeps telling me. 

[naamanf]

Breaking in the new oven the only way I know how.

[VPI]

It is always recommended to coat the interior of a new oven with bacon grease before putting it into regular use.

[naamanf]

Wow, convection oven really steps up bacon to the next level. Really amazing, wish I would have done this a long tim ago. Bacon.

[Voltron]

Congrat on the new German engineering in the kitchen. I have been doing oven bacon ever since Austin, but I didn't realize convection would kick it up a notch. Next time. Bacon.

[naamanf]

I was amazed at how even and perfect each piece was. Das ist gut!