It starts with

Progresses through

(Apologies for the soft focus / bacon fat smear on the lens)

 You should have wrapped the bacon around the steaks.  That way, you would have had two more slices of bacon. :-)

Trying my hand at slow-cooked pork carnitas today for use in pork tacos tonight.

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Mmmm... Cajun blackened chicken. So good. Saved half for lunch tomorrow.

**BRENT**

SV bison flank steak salad with bleu cheese

 

 

 

 

Are there any deals for sous vide cookers? There seem to be a lot of options... =/ Would love to try it but seems like a steep(ish) price of entry. Does anyone besides Colin use it enough to where they can justify the cost of admission? 

Yes, the results (assuming you have something that can give a good sear) pay for themselves. 

Compare, say , a trip to a steakhouse for two, vs same cuts cooked at home (and that's before not paying the margins on the drinks) fire and forget. No brainer,

Why not get from amazon , or somewhere with a good return policy, if you are unhappy / "not totally satisfied".

Damnit guys. 

Had I not just spent $1300 on board exams I need to take this summer, I would have already pulled the trigger. I guess I need a blowtorch apparatus with the searzall attachment as well. Could use my trusty cast iron pan but living in an apartment with a very finicky fire alarm and a roommate who freaks out when I even stir fry stuff these days, I think the searzall is a must with the sous vide. Of course, that could just be my way of rationalizing it. Will sleep on it and discuss with Julie tomorrow and assess whether its a need or a desire. She is a lot better at making rational decisions. Even though that might not be the HC way of doing things =/ 

Edited January 21, 201610 yr by crappyjones123

For anyone else looking, the TS8000 torch attachment is some 50% off on amazon right now. Camelcamelcamel shows it to be the lowest price its ever been so I grabbed one just now. Will probably wait for the anova to come up on sale sometime in the near future. 

Edited January 21, 201610 yr by crappyjones123

I looked at the price trends for searzall and it's never really been discounted so going to just wait to buy it when I buy the anova circulator. Although, I saw it could be used for eggs. I love fried eggs but hate overcooking them when I flip them for the whites to get cooked. I think the searzall will come in very handy for that.  

Never had poached eggs. Lots of things to try. My chicken has been drying out of late. I found myself cutting a perfectly good breast in half so it is slimmer and cooks more evenly but that has made it chewier. I guess I could stick it in the oven and then sear it but then I wouldn't be able to justify a new toy

Never Had Poached Eggs? So no Benedict's in your life? 

I don't think a bite  from someone else's plate counts. There was too much sauce. I couldn't taste the egg. 

 

Also, in trying to season my pan, this keeps happening. And I don't know how to get it to be a nice even finish. The pan I seasoned at Julies place is pretty much perfect. Nothing sticks to it. Mine on the other hand doesn't seem to want to cook eggs without taking half of them. Any thoughts on what I'm doing wrong?

Anova will be having a sale around Valentine's Day. Shall wait the 3 weeks. Then join the brotherhood. Looking forward to better results. 

This inspired me to go out and pick up the British equivalent of the Bernzomatic TS8000, the marginally-more-Jewish-and-altogether-more-awesome sounding Rothenberger Superfire 2 Turbo.

Marinating for tomorrow:  beef in bulgogi barbecue sauce with a touch of orange juice because that's the way I like it.

Bought a Inkbird temperature controller for an experiment in slow cooker sous vide. I am hopeful.

Speaking of sous vide eggs

http://skillet.lifehacker.com/all-the-ways-to-sous-vide-eggs-ranked-1754844453

 

On 1/25/2016 at 0:27 AM, Dusty Chalk said:

Marinating for tomorrow:  beef in bulgogi barbecue sauce with a touch of orange juice because that's the way I like it.

So I made the mistake of choosing stew beef for the beef -- is there a way to tenderize it, or a preferred way of cooking it that will make it more tender?  Low and slow or hot and fast?  And next time, what sort of beef should choose (besides the obvious -- "stir fry beef" -- which I believe they do have).

Would adding more orange juice help (citric acid)?

Thanks!

(wanders off to look up 'braise')

Ghetto sous vide is ready for tomorrow. Will cook steaks tomorrow night.

Because science!

It is cheap, hence "ghetto". I wanted to try before I invested more money and space.

I think the challenge of just using a temperature controller without some sort of circulator is you lose some of the temperature consistency across the entire water bath.