grawk Posted August 15, 2014 Report Share Posted August 15, 2014 sous vide chicken and eggs 1 Quote Link to comment Share on other sites More sharing options...
shellylh Posted August 17, 2014 Report Share Posted August 17, 2014 That is one good looking steak sir. This! Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 21, 2014 Report Share Posted August 21, 2014 Warming up the water bath for a chuck steak experiment. 26 hours at 131 F. My guinea pig tomorrow night will be a certain Mr. Reks. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 21, 2014 Report Share Posted August 21, 2014 Looks like you got the vacuum sealer, remind me, please, which one did you get and how is it working out? Quote Link to comment Share on other sites More sharing options...
grawk Posted August 21, 2014 Report Share Posted August 21, 2014 I made sous vide pork chops for 90 minutes at 142 then seared Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 21, 2014 Report Share Posted August 21, 2014 Looks like you got the vacuum sealer, remind me, please, which one did you get and how is it working out? This one. It does very well unless you have liquid in the bag - it tends to suck it into the unit. You can keep that from happening by manually stopping the vacuum when the liquid gets close to the inlet. Not as complete a vacuum job, but it has worked for us. So far we really like it. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 21, 2014 Report Share Posted August 21, 2014 Thanks. Wouldn't that be a problem (in as much as it would be a problem) with every such vacuum sealer, or are some of them better about dealing with accidentally-sucked-up liquid? I see that some of the more expensive models have a moist/dry setting, is that what that's for? Never mind, I'll do some research (wanders off to gtfm)... Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 22, 2014 Report Share Posted August 22, 2014 Eventually I'd like a chamber vacuum sealer. Dusty, with a chamber the entire bag goes in a vacuum chamber so pressure is equal on all sides thus no liquid movement. But they are expensive. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted August 22, 2014 Report Share Posted August 22, 2014 For science, goddamnit! 1 Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 22, 2014 Report Share Posted August 22, 2014 Jacob making a chimichurri to go with the chuck steak. Debbie is helping. 4 Quote Link to comment Share on other sites More sharing options...
grawk Posted August 26, 2014 Report Share Posted August 26, 2014 I just bought this:Food Saver Game Saver to replace the rival that I killed cleaning 2 days ago. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted August 27, 2014 Report Share Posted August 27, 2014 That was good chimichurri. And great steak and potatoes! Correction: Awesome chimichurri. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted September 6, 2014 Report Share Posted September 6, 2014 12 hr sous vide sirloin chili 1 Quote Link to comment Share on other sites More sharing options...
crappyjones123 Posted September 9, 2014 Report Share Posted September 9, 2014 How do you get it to be that thick dan? Past few times I tired, it came out very runny. Quote Link to comment Share on other sites More sharing options...
grawk Posted September 9, 2014 Report Share Posted September 9, 2014 Slow cooking. It's basically a curry Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted September 9, 2014 Report Share Posted September 9, 2014 Two pound pork sirloin roast. 7 hours in the water bath then a quick sear. To be served with fresh green beans. 2 Quote Link to comment Share on other sites More sharing options...
grawk Posted September 10, 2014 Report Share Posted September 10, 2014 Crock pot boston butt 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted September 10, 2014 Report Share Posted September 10, 2014 And done 3 Quote Link to comment Share on other sites More sharing options...
grawk Posted September 17, 2014 Report Share Posted September 17, 2014 Sous vide chuck chili with tomatillos Quote Link to comment Share on other sites More sharing options...
n_maher Posted September 17, 2014 Report Share Posted September 17, 2014 Andrew and I got home an hour before the girls so we banged out a batch of chocolate chip scones. Breakfast tomorrow will be much sweeter now. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted September 30, 2014 Report Share Posted September 30, 2014 Traditional sous vide chuck chili this time 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted October 1, 2014 Report Share Posted October 1, 2014 Cowboy pork chop, French cut green beans with garlic, and romaine wedge with blue cheese dressing and cherry tomatoes. 3 Quote Link to comment Share on other sites More sharing options...
grawk Posted October 2, 2014 Report Share Posted October 2, 2014 Quote Link to comment Share on other sites More sharing options...
grawk Posted October 12, 2014 Report Share Posted October 12, 2014 Made some chicken soup for the church pot luck. Quote Link to comment Share on other sites More sharing options...
Voltron Posted October 18, 2014 Report Share Posted October 18, 2014 Pork schnitzel with quick pickles and lingonberry jam (I didn't make the jam). Quote Link to comment Share on other sites More sharing options...
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