What's Cooking?

[Johnsfolly]

44 minutes ago, ness said:

little ho’made sourdough with BilletHead gooseberry jam

There is a DANG for the chowder and another DANG for the sourdough and gooseberry jam. We are out of Billetheadville gooseberry jam !

[BilletHead]

44 minutes ago, ness said:

Made some clam chowder today. Served it with a little ho’made sourdough with BilletHead gooseberry jam and some JK’s Scrumpy. Dangx4

        Glad you like the jam Friend!

BilletHead

[Lancer09]

Did a few sirloins in the new sousvide I got for Christmas

Sealed them with a few paper thin slices of onion on each side, garlic, butter and rosemary. heavily S&P'd

We had a busy day so they were on for 9 hours at 135.

Was very interesting. Very close to Med well or well done but still pretty tender. Texture was more of a roast than a steak though unfortunatley. I think that had to do with the time.

Flavor though.... beyond amazing. you could taste everything that was in the bag. Onion, garlic and rosemary at the very end.

Next time I think i'll drop the temp down to 122 or 123 for 3 hours or so before the sear. 

 

[snagged in outlet 3]

I got mine and my initial run will be this weekend.  can't wait.

[Mitch f]

I’m gonna fire mine up again soon

[ness]

On 12/28/2017 at 3:03 PM, Lancer09 said:

Did a few sirloins in the new sousvide I got for Christmas

Sealed them with a few paper thin slices of onion on each side, garlic, butter and rosemary. heavily S&P'd

We had a busy day so they were on for 9 hours at 135.

Was very interesting. Very close to Med well or well done but still pretty tender. Texture was more of a roast than a steak though unfortunatley. I think that had to do with the time.

Flavor though.... beyond amazing. you could taste everything that was in the bag. Onion, garlic and rosemary at the very end.

Next time I think i'll drop the temp down to 122 or 123 for 3 hours or so before the sear. 

 

Well...my primary interest in this system is in a long, slow cook with a quick sear at the end—something I can do all day and come home to quick finish. Not sure I’m interested in sous vide if I’ve got to do it 1, 2, or 3 hours, which means weekends. If I’ve got three hours, I can do most anything. 

[tho1mas]

 

 

 

Have any of you sous vide cookers tried seasoning the meat before freezing it so all you have to do is thaw and put in the cooker? Would this save thawing, opening, seasoning and resealing again?

I got an Anova for Christmas and have had country style back bone & turkey bone in breast. I kinda like cooking on the phone & it even has the recipes on the app. My wife says it was the best turkey she has ever had & she is hard to please.

I am glad BillitHead made me spend my money on this toy (not so much on the adult BB gun Fishinwrench).

 

 

 

 

 

 

[BilletHead]

36 minutes ago, tho1mas said:

 

 

 

Have any of you sous vide cookers tried seasoning the meat before freezing it so all you have to do is thaw and put in the cooker? Would this save thawing, opening, seasoning and resealing again?

I got an Anova for Christmas and have had country style back bone & turkey bone in breast. I kinda like cooking on the phone & it even has the recipes on the app. My wife says it was the best turkey she has ever had & she is hard to please.

I am glad BillitHead made me spend my money on this toy (not so much on the adult BB gun Fishinwrench).

 

 

 

 

 

 

           Love this Tho1mas,

 We have company and have been feasting. He was apprehensive about sous vide until yesterday. I changed his mind. He has an adult air rifle and am sure he will have a sousvide before it is all over with . So we talked last night about seasoning and sealing meat until ready for use.  Have not done chicken yet and we buy thighs in bulk. We will do this season and freeze and have them ready,

BilletHead

[MOPanfisher]

Ran out of time to pickle the rogue before New Years Eve, so slow simmered it in a pot with Old Bay and some S&P for almost 2 hrs.  Pulled it out and let it cool a little.  Skin peeled off easily, then sliced the thin tip off and sliced very thin, was pretty bland so a little Salt/Pepper/Garlic Powder mixture shook on the slies and it was pretty darn good.  Almost everyone tried it, including my grandson who happily chewed it up.  My adult daughter absolutely refused to even taste it.  It is now awaiting a few hours in the smoker tomorrow with the boned out venison quarter, and all will become part of the New Years eve festivities.  Description of the taste is very mild roast beef, texture is a little odd, but it is tender.  It is also very sticky.

[Gavin]

We season vac pac and freeze allot. Throw the frozen block in the pot, it thaws, it cooks, no need to do separately. 135 is too hot for beef. 120 is better, minute a side in hot black iron should hit rare.