sous vide chicken and eggs

That is one good looking steak sir.

This!

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.

 

Looks like you got the vacuum sealer, remind me, please, which one did you get and how is it working out?

I made sous vide pork chops for 90 minutes at 142 then seared

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.

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)...

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.

For science, goddamnit!

Jacob making a chimichurri to go with the chuck steak. Debbie is helping.

 

I just bought this:Food Saver Game Saver to replace the rival that I killed cleaning 2 days ago.  

That was good chimichurri. And great steak and potatoes!

 

Correction: Awesome chimichurri.

12 hr sous vide sirloin chili

How do you get it to be that thick dan? Past few times I tired, it came out very runny.

Slow cooking. It's basically a curry

Two pound pork sirloin roast. 7 hours in the water bath then a quick sear. To be served with fresh green beans.

Crock pot boston butt

And done

Sous vide chuck chili with tomatillos

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.

Traditional sous vide chuck chili this time

Cowboy pork chop, French cut green beans with garlic, and romaine wedge with blue cheese dressing and cherry tomatoes.

Made some chicken soup for the church pot luck.

Pork schnitzel with quick pickles and lingonberry jam (I didn't make the jam).