OT: The Food & Drinks Thread (Part 4)

[Treb]

So yesterday I sous vided ribs then breaded and fried them.

The concept wasn't bad but for anyone who would ever try this type of odd rib dish I recommend searing the ribs between sous vide and deep frying.

Some fat did not render and it dropped the quality a bit.

Yeah searing is often a very important step of sous vide to give a crust and render fat.

I don't do sous vide yet though, I just follow a sous vide cooking channel (Sous Vide Everything). New stuff every week and he always has all the ingredients/equipment for his stuff in the description. Also has a few guides as well.

 

[LyricalLyricist]

Yeah searing is often a very important step of sous vide to give a crust and render fat.

I don't do sous vide yet though, I just follow a sous vide cooking channel (Sous Vide Everything). New stuff every week and he always has all the ingredients/equipment for his stuff in the description. Also has a few guides as well.

Guga is the reason I bought a Sous vide machine.

 

[Treb]

Guga is the reason I bought a Sous vide machine.

I'll get one as well eventually.

 

[angusyoung]

I'll get one as well eventually.

Not knocking the sous vide,but don't feel the need for one. Have never had a reason for it as whatever is concocted comes out as it's suppose to. I do like hearing about peoples innovations,methods etc however.

 

[angusyoung]

Made more toum and needed egg-white to thicken,so made and another batch with fresher garlic and it thickened. Told it to the mrs and she got all science y on me and started up with the molecular structure and drawing charts and explaining hydrogenation yadyadyadaat times I think she purposely goes out of her way being so anal.

 

[Le Tricolore]

Yeah searing is often a very important step of sous vide to give a crust and render fat.

I don't do sous vide yet though, I just follow a sous vide cooking channel (Sous Vide Everything). New stuff every week and he always has all the ingredients/equipment for his stuff in the description. Also has a few guides as well.

My parents got me a sous vide for my birthday this year, and I've hardly known what to do with it. I'll give the channel a follow.

 

[Treb]

My parents got me a sous vide for my birthday this year, and I've hardly known what to do with it. I'll give the channel a follow.

Everything!

 

[angusyoung]

Everything!

 

[peate]

I just did some Googling on sous-vide. Looks like a great way not to ruin food. How does chicken turn out?

 

[Treb]

Eggs, pork, chicken, turkey, beef, bone marrow, fish, cheese, cheese sauce, yogurt, dessert, rabbit, lamb, lobster, meatloaf, crab...

 

[Le Tricolore]

Everything!

So far I've done steaks a few times, and have always been happy with it. Did pork once and it was great. Did fish and.. meh, it was good, but I could've just cooked it in a pan or on the grill for a few minutes and it would've been the same. It was salmon which is super forgiving if it's a little over or undercooked anyway.

The coolest thing I could think of that I did was a 65 degree egg (or whatever it's called). Just slowly cooked an egg and added it to ramen and it was really good.

 

[Treb]

So far I've done steaks a few times, and have always been happy with it. Did pork once and it was great. Did fish and.. meh, it was good, but I could've just cooked it in a pan or on the grill for a few minutes and it would've been the same. It was salmon which is super forgiving if it's a little over or undercooked anyway.

The coolest thing I could think of that I did was a 65 degree egg (or whatever it's called). Just slowly cooked an egg and added it to ramen and it was really good.

Ramen!


In this one, he didn't do sous vide eggs, but he did in other videos.

Also, instant ramen:

 

[GoodKiwi]

Smoked wild caught salmon pate, preserved duck and deer sausage.

Who from here is f***ing with me?



P.S. I'm not trying to be cruel, I'm just vegan. There's literally nothing in there I could try. This is going to a food bank.

 

[angusyoung]

Eggs, pork, chicken, turkey, beef, bone marrow, fish, cheese, cheese sauce, yogurt, dessert, rabbit, lamb, lobster, meatloaf, crab...

Gotta tell ya,feel a little let down after seeing the ''naughty'' emoji used in conjunction with a sous vide device only to find out that it's more of the same. Was kind of curious as to what freakish out of the world type fetish could possibly be used involving a sous vide.

 

[angusyoung]

I just did some Googling on sous-vide. Looks like a great way not to ruin food. How does chicken turn out?

How do you ruin food? I can only think of depending on the company you're having it with.

What type of chicken dish you after? Chicken that has been in brine or marinade usually turns out great,tender,juicy.

 

[angusyoung]

Smoked wild caught salmon pate, preserved duck and deer sausage.

Who from here is f***ing with me?



P.S. I'm not trying to be cruel, I'm just vegan. There's literally nothing in there I could try. This is going to a food bank.

Too funny! a close good friend of yours?
BTW,Santa is leaving his reindeer with you too.

 

[Treb]

How do you ruin food? I can only think of depending on the company you're having it with.

What type of chicken dish you after? Chicken that has been in brine or marinade usually turns out great,tender,juicy.

You can overcook meat.

Sous vide is a great way to avoid that. It is also usually more tender due to the slower cooking process.

 

[peate]

You can overcook meat.

Sous vide is a great way to avoid that. It is also usually more tender due to the slower cooking process.

That's usually how I ruin it, overcook.

I was thinking marinated chicken breast.

 

[angusyoung]

You can overcook meat.

Sous vide is a great way to avoid that. It is also usually more tender due to the slower cooking process.

Of course you can if you're inept.

Meat that has been sous vide usually requires direct contact heat to finish thereby giving the same inept person an opportunity to once again spoil and ruin food.

Cut out the time consuming sous vide and ruin it right away.

 

[angusyoung]

That's usually how I ruin it, overcook.

I was thinking marinated chicken breast.

Do you use a meat thermometer? if not,it's recommended so meat will not be overcooked.

 

[GoodKiwi]

Too funny! a close good friend of yours?
BTW,Santa is leaving his reindeer with you too.

Unless you behave I'm going to send you a brick of moose butter/lard that's also in there.

 

[angusyoung]

Unless you behave I'm going to send you a brick of moose butter/lard that's also in there.

I have no clue what moose butter is but my vivid imagination tells me it disgusting and best to tow the line!

 

[Runner77]

Smoked wild caught salmon pate, preserved duck and deer sausage.

Who from here is f***ing with me?



P.S. I'm not trying to be cruel, I'm just vegan. There's literally nothing in there I could try. This is going to a food bank.

Plenty of people in here would love it. But, good on you for your altruist gesture.

 

[Le Tricolore]

Smoked wild caught salmon pate, preserved duck and deer sausage.

Who from here is f***ing with me?



P.S. I'm not trying to be cruel, I'm just vegan. There's literally nothing in there I could try. This is going to a food bank.

Maybe you could eat the pine needles if they're not plastic?

 

[cphabs]

Can you please share the source where you got the 8 year old cheese from in Quebec? What type of cheese was it?

Sorry for the delay. Getting busy at work. I happen to live near a gourmet cheese shop. Not sure exactly who makes the Quebec 8 year old cheddar. I’ll find out next time I’m there. It is fantastic!