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 Sous-vide cooking 
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Real men who SV have balls:
http://smile.amazon.com/gp/product/ref= ... B01MTYMH7K

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Sun Dec 10, 2017 3:58 pm
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I know I'm in a minority when it comes to liver, but I'm sure a few of you like it. I buy liver that is frozen, and individually sealed in 4 oz packages. One hour at 150 degrees allows it to cook to a degree that can be handled with out falling apart. Dredge in salt, pepper, and flour mixture. Then throw in the pan you used to cook the onions to finish.

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Sun Dec 10, 2017 5:09 pm
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I hadn't thought of that. I had liver the other night, when the wife was out...


Sun Dec 10, 2017 5:23 pm
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Tried pork chops tonight. I went a bit to high-145, next time I'll try 140 degrees for one hour. Still very tasty with salt, pepper, and some soy sauce when I finished it in the frying pan.

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Thu Dec 14, 2017 7:31 pm
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So far:
Steak=yes
Pork=yes
Bacon=no

ETA: Hard boiled eggs, and omelets. = YES
Chicken wings=No

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"The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson
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Last edited by golddigger14s on Thu Jan 04, 2018 9:49 pm, edited 2 times in total.



Mon Dec 25, 2017 9:15 pm
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I hadn't tried bacon yet - the recommendation was 8 hours then sear on one side, and I didn't see a benefit to it, unless it was large quantities.

I did sous-vide the entire top-round for Christmas day, though. I did it a couple of days ahead of tie, then smoked it back up to temperature on the day. Served with roast potatoes, Yorkshire puddings (very similar to popovers), and a gravy, and peas. I expected to also serve with vegetables brought by others, but that's apparently another story.


Tue Dec 26, 2017 7:21 am
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Mahi-Mahi; 134 degrees for 30 minutes. Sear for a minute on each side, then use the following recipe to finish:
http://www.foodnetwork.com/recipes/sear ... pe-1921033

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Sun Jan 07, 2018 9:50 pm
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A little surf & turf:
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Wed Jan 10, 2018 7:31 pm
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Nice :thumbsup2:

By the way, for those interested, I came across another site on sous viding (yep, I made it a verb :bigsmile: )

I haven't poked around yet, so I'm not endorsing it like I do Serious Eats, but it looks interesting:

http://www.amazingfoodmadeeasy.com/


Wed Jan 10, 2018 7:38 pm
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NWGunner wrote:
Nice :thumbsup2:

By the way, for those interested, I came across another site on sous viding (yep, I made it a verb :bigsmile: )

I haven't poked around yet, so I'm not endorsing it like I do Serious Eats, but it looks interesting:

http://www.amazingfoodmadeeasy.com/

Just a couple of minutes on that site was awsome. Free SV email course too.
Thanks for that link.

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Wed Jan 10, 2018 7:45 pm
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You're welcome!

It looked really cool, but then I had to go. My caveat was because I didn't know if, in the end, he was trying to sell stuff, or how accurate his info was.

But it does look promising :thumbsup2:


Wed Jan 10, 2018 7:55 pm
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The pics in this thread are starting to take it places.

Also don't forget no fresh garlic in Sous-Vide:

http://sousvideresources.com/2016/07/23 ... sous-vide/

Not worth the risk IMO.


Wed Jan 10, 2018 11:24 pm
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Wetpaperbag wrote:
The pics in this thread are starting to take it places.

Also don't forget no fresh garlic in Sous-Vide:

http://sousvideresources.com/2016/07/23 ... sous-vide/

Not worth the risk IMO.


True, and good point. Temps don't FO high enough to avoid botulism in an anaerobic environment. These low temps are also why it's safe to cook in plastic. It's a trade-off.

If you really wanted garlic, one could roast the garlic first, then add roasted garlic, or garlic powder, to the pack.

What most people do, is just add garlic when browning, or add the garlic to the dish the SV protein was for, like a stir-fry....


Thu Jan 11, 2018 12:16 am
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Wetpaperbag wrote:
The pics in this thread are starting to take it places.

Also don't forget no fresh garlic in Sous-Vide:

http://sousvideresources.com/2016/07/23 ... sous-vide/

Not worth the risk IMO.

There was a test done with garlic powder, fresh garlic and pre-chopped. Powder won hands down.

I just found out about deep fried garlic though. Apparently it is at an asian market. I'm now on the hunt to test it out.

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Thu Jan 11, 2018 8:33 am
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You can deep fry garlic at home. You end up with deep fried garlic and a fantastic garlic oil....


Edit to add: I was on that cooking mad easy site last night to figure out what weight of Xanthan gum to use, to make a sauce. My wife has decided to try the keto diet, so I suddenly had to figure out how to thicken a sauce for chinese type cooking, without using cornflour.


Thu Jan 11, 2018 9:15 am
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