What's that you're eating?

Pizza on my smoker. Capicola, bacon, sausage, caramelized onions, jalepenos and garlic scapes from the garlic I'm growing in my garden.

y0AtJt7.jpg
 
A new kitchen toy to play with. :)

Just made a pair of poached eggs using the new Anova Nano Sous Vide stick that I got for about 50% off during the Amazon Prime Day sale.

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Will definitely use this to poach eggs in the future because it doesn't take much longer than using the stovetop and frees up a burner in the process. The eggs also come out uniform in shape and w/a soft/tender texture unlike eggs poached in a traditional manner.

I'm not planning to use it to pre-cook any red meat or poultry because the sous vide cook times are so long (1-3 hrs) and you still have to finish them on the stovetop, oven or fryer anyway. Too much time/trouble IMO.

But, might use it to cook seafood and certain veggies where the cook times are lower (15-20 mins).

It'll obviously take some time/experimentation to decide how to best use it.

In fact, even though it takes 2 hrs, I'm going to try sous vide w/some artichokes that I just bought before I grill them, instead of steaming them 30 mins in advance to see if it makes any difference in term of taste.
 
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Tried a place near me I've never been before, known for all their whisky and bourbon, but I'm a simple caveman beer guy lol

Got fresh hummus and pretzels and whiskey cheese
View attachment 1870902

Then the wife ordered a burger with goat cheese, grilled green apple, sautéed onions and horseradish mayo

I orded a burger with smoked gouda, bacon, sautéed onion lettuce and BBQ sauce
View attachment 1870913

Was fantastic except the beers I ordered were 8 dollars a piece (crunchy hippie) and I had 5 of them...... F..K LOL
 
sgt1372 said:
I'm not going to use it to pre-cook a any red meat or poultry because the sous vide cook times are so long (1-3 hrs) and you still have to finish them on the stovetop, over or fryer anyway. Too much time/trouble IMO.
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That's one of the places that the sous vide really excels. A thick ribeye in the sous vide at 129° and then finished on a searing hot cast iron or grill is one of the easiest ways to cook a perfect steak. If you're feeling really adventurous, try a 24-48 hour short rib at 145°. Then put a glaze on it and broil it for a few minutes per side. There's no easy way to replicate the texture that you get with this method.
 
yoko said:
Tried a place near me I've never been before, known for all their whisky and bourbon, but I'm a simple caveman beer guy lol

Got fresh hummus and pretzels and whiskey cheese
View attachment 1870902

Then the wife ordered a burger with goat cheese, grilled green apple, sautéed onions and horseradish mayo

I orded a burger with smoked gouda, bacon, sautéed onion lettuce and BBQ sauce
View attachment 1870913

Was fantastic except the beers I ordered were 8 dollars a piece (crunchy hippie) and I had 5 of them...... F..K LOL
Click to expand...
Ha, you're not alone. I had to go to Boston this week and paid $8/beer tonight also. What's the alternative, no beer?
 
tokerblue said:
That's one of the places that the sous vide really excels. A thick ribeye in the sous vide at 129° and then finished on a searing hot cast iron or grill is one of the easiest ways to cook a perfect steak. If you're feeling really adventurous, try a 24-48 hour short rib at 145°. Then put a glaze on it and broil it for a few minutes per side. There's no easy way to replicate the texture that you get with this method.
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I like my steaks cooked in a cast iron grill pan straight on the stove top. They always come out "perfect" for me with great grill marks. No sous vide needed. If I cooked the steaks via sous vide 1st and then grilled them to get the grill marks, it would throw the cook time all off. Not going to do that.

Might consider using sous vide to cook short ribs or oxtails since the cook time is likely to be about the same but I'm not sure the sauce/gravy resulting from braising such meats for 3-4 hrs in beef stock and wine and veggies can be replicated using sous vide.

I've also got a vertical pellet smoker to use to slow cook meat in quantity and as well as 3 other grills (2 charcoal & 1 propane) that I can use to smoke/grill meat in as well. I don't think sous vide can replace the taste/flavor of smoked and/or charcoal grilled meat.

Like I said, I'm going to play around w/it a bit to see what works best w/it for me.
 
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Here are 2 halves of a large artichoke that I cooked sous vide for 2 hours per a recipe w/butter, oregano, garlic, lemon juice and grated lemon rind w/salt & pepper and then grilled to finish.

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Nice flavor but I'll stick w/steaming 1st followed by grilling. Sous vide at 180 degrees (as recommended) was a little too low and 2 hrs is too long. Can get a better result (more tender choke) steaming in just 30-45 mins and can I add "flavor" w/seasonings & a sauce added later.

So, no more sous vide artichokes for me. Going to try sous vide salmon next.
 
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sgt1372 said:
A new kitchen toy to play with. :)

Just made a pair of poached eggs using the new Anova Nano Sous Vide stick that I got for about 50% off during the Amazon Prime Day sale.

Li4t15Z.jpg


yoSgoT2.jpg


Will definitely use this to poach eggs in the future because it doesn't take much longer than using the stovetop and frees up a burner in the process. The eggs also come out uniform in shape and w/a soft/tender texture unlike eggs poached in a traditional manner.

I'm not planning to use it to pre-cook any red meat or poultry because the sous vide cook times are so long (1-3 hrs) and you still have to finish them on the stovetop, oven or fryer anyway. Too much time/trouble IMO.

But, might use it to cook seafood and certain veggies where the cook times are lower (15-20 mins).

It'll obviously take some time/experimentation to decide how to best use it.

In fact, even though it takes 2 hrs, I'm going to try sous vide w/some artichokes that I just bought before I grill them, instead of steaming them 30 mins in advance to see if it makes any difference in term of taste.
Click to expand...
What did you use to contain the eggs while in the water?

Thanks.
 
jdraizor said:
What did you use to contain the eggs while in the water?

Thanks.
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You just cook the eggs in their shells in the pot/container that you're using to sous vide them and then crack them open when done.

At 167/75 degrees F/C for 12 mins, they come out perfect for me. Just lightly crack the fat end of the shell (I used a thin sharp slicer) and the poached egg comes out whole, like a little pillow. You can set/keep them in ice cold water and reheat in warm water for service later if you like. Should keep at least a couple days like that.

There's very thin film of egg white sticking to the shell when cooked at that temp/time (which I spoon out and eat; waste not/want not) but you can always tinker w/the temp/time to get the result you like.

There are various recipes available on line, some of which cook the eggs at the same temp for as long as 14 mins but that would be way too long for me. At that duration, they'd be more like soft boiled than poached eggs to me.
 
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sgt1372 said:
You just cook the eggs in their shells in the pot/container that you're using to sous vide them and then crack them open when done.

At 167/75 degress F/C for 12 mins, they come out perfect for me. Just crack the fat shell end (I used a thin sharp slicer) and the poached egg comes out whole, like a little pillow. You can set/keep them in ice cold water and reheat in warm water for service later if you like. Should keep at least a couple days like that.

There's very thin film of egg white sticking to the shell when cooked at that temp/time (which I spoon out and eat; waste not/want not) but you can always tinker w/the temp/time to get the result you like.
Click to expand...
Great info. Thank you. Will be trying this in the morning!
 
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