Jump to content

Recommended Posts

Posted

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.

62d44773cc4c45c85efaeb8148c42c6b.jpg

Sent from my iPhone using Tapatalk

  • Like 9
Posted

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. :/

  • Like 1
Posted

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.

Sent from my iPhone using Tapatalk

Posted

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.

Posted

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. 

IMG_1918.JPG

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.

  • Like 1
Posted

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...

  • Like 1
Posted

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. 

Posted

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

Posted

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.

  • Like 4

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 account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.