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 Sous-vide cooking 
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First of all WW your photos, and presentations are food network worthy. :thumbsup2: What is your recipe for the cucumber kimchi?

Next: Saint Patty's day is coming up, so this will be my way of doing up the traditional corned beef.
https://www.youtube.com/watch?v=lk1AoYZJG6c

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Sat Mar 10, 2018 9:43 am
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The cucumber kimchi I don't have a recipe for - alas, that set of photos was not mine. I think I said that when I posted, but I completely understand being distracted by the food there. A friend of mine made those - he's cooked at various restaurants in the area that you'd know if you were prone to spending 3 digits per person on a meal.

Photos I will take credit for, though. I've had a bit of practice with that.


Sat Mar 10, 2018 10:08 am
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Tonight's dinner is lamb shank. This should be relatively pleasant.

Just gotta figure out the vegetable side of things.


Tue Apr 03, 2018 9:26 am
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I came back from work, and found that I could clearly smell lamb in my house. The shanks came already vacuum sealed, so I had tossed that whole package in to cook. When I looked at the water in the tank, it was cloudy. The bag had sprung a leak.

The danger zone for bacteria tops out at 140, and I was at 167, so I knew I wasn't in any bacterial danger, since the package didn't go in to the water until it was above 140 already, so I went ahead with the broil and served anyway. I did add a touch of extra lamb fat, to help with the broil step, though.


Wed Apr 04, 2018 7:14 am
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That sucks. I haven't had a sealed bag break on me yet. I know a lot of people will still put a seal over pre-bagged stuff, just in case.


Wed Apr 04, 2018 7:55 am
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The bags that food like the corned beef comes in are not meant for cooking. Take the food out, and re-seal it.

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Wed Apr 04, 2018 10:46 am
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I'd never had a problem with them before. This one had a small from a weak join. I'll probably re-bag in future, though. I was just rushed for time when I was throwing them in, and I didn't bother with herbs and spices at the time.


Wed Apr 04, 2018 11:21 am
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I've heard the bag you buy it in can give off chemicals that you don't want when heated. Cold=safe, Hot= :zombie:

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Wed Apr 04, 2018 10:51 pm
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golddigger14s wrote:
I've heard the bag you buy it in can give off chemicals that you don't want when heated. Cold=safe, Hot= :zombie:


I've heard the same thing.


Wed Apr 04, 2018 10:54 pm
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That makes sense.

In other news, I have some lovely fresh human brains in the sous-vide right now .... mmm.. braaaaaaiiiins...


Thu Apr 05, 2018 6:20 am
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WanderingWalrus wrote:
That makes sense.

In other news, I have some lovely fresh human brains in the sous-vide right now .... mmm.. braaaaaaiiiins...

What temp, and how many hours?

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Thu Apr 05, 2018 7:15 am
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Sous Vide London Broil 2 hours 129 degrees finished on the grill:
Image
Smothered in mushrooms (Thrive FD) & onions:
Image

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Thu May 10, 2018 5:51 pm
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Corn on the cob at 183 for 30 minutes=perfect.
https://recipes.anovaculinary.com/recipe/sous-vide-corn

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Fri Jun 08, 2018 8:21 pm
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golddigger14s wrote:
Sous Vide London Broil 2 hours 129 degrees finished on the grill:
Image
Smothered in mushrooms (Thrive FD) & onions:
Image


I'm going to piggy-back on Chuck's great pics here for the Sous Vide questioners....

If you look at the pics, there's no 'grey band' around the edge between the edge & the interior.

That's part of what Sous Vide gives you.

If you look at the Serious Eats website, it will go as far in-depth as you want to explain this.

The other thing it gives you, is control.

So, for a given steak, it may say, 2-4 hours at 130*...

After an hour (if thawed), it's ready, and you can then sear each side for 2-3 minutes, and you're done.

The point is, it frees up the rest of the oven & stove-top for other things, while standing 'at the ready' to be served in less than 10 minutes.

Great when you don't know exactly when someone will arrive.

And for the anti-plastic folks, there have been numerous studies that the plastic doesn't even begin to break own until 195*.

If you're only going to 128-130, it's a non-issue.

They also make silicon bags.

And if you do a Foodsaver-type seal, it intensifies the marinade/herbs you've infused it with.

Many places do this, otherwise, they couldn't serve 125 steaks in an hour....

Nice pics, Chuck.

As far as the corn, read this weekend's Seattle Times' Pacfic Northwest Magazine about epazote for your corn or beans :thumbsup2:


Fri Jun 08, 2018 8:39 pm
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Thanks NWG.
Anova has a newer smaller gizmo out:
https://anovaculinary.com/anova-precision-cooker/nano/

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Wed Aug 08, 2018 2:08 pm
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