What did everyone cook today?
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zbigjeff It looks mighty tasty. Doesn’t have to be complicated to be good. Sometimes I like a good BLT.
Chef lkrfletcher Thank you Chef and lkrfletcher. I tried something non-conventional this time. Had ground ham hanging around in the freezer, thawed it and added equal amounts of shredded Gruyere. I also butterflied the chicken, pounded it out (which by definition should result in a more tender result) and wrapped in in plastic film to keep its shape. Then, I said “let’s sous vide it and see what happens”. Well, the ultimate result did not disappoint. After the sous vide, we breaded it and stuck it in an air fryer for 10 mins at 400. Not a bad result. But, thinking pan frying it is a better option. The people sitting around the table said “it’s very tender, a bit different and had very good taste”. Thinking that’s a good final result when one makes others smile. You guys in the big leagues have taught me to be different in the “approach” and test it out. Thanks for helping me push the envelope.
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Chef lkrfletcher Thank you Chef and lkrfletcher. I tried something non-conventional this time. Had ground ham hanging around in the freezer, thawed it and added equal amounts of shredded Gruyere. I also butterflied the chicken, pounded it out (which by definition should result in a more tender result) and wrapped in in plastic film to keep its shape. Then, I said “let’s sous vide it and see what happens”. Well, the ultimate result did not disappoint. After the sous vide, we breaded it and stuck it in an air fryer for 10 mins at 400. Not a bad result. But, thinking pan frying it is a better option. The people sitting around the table said “it’s very tender, a bit different and had very good taste”. Thinking that’s a good final result when one makes others smile. You guys in the big leagues have taught me to be different in the “approach” and test it out. Thanks for helping me push the envelope.
zbigjeff
I love the Sous Vide - Well done! -
Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
zbigjeff But Still, Awfully good & probably more healthy too.
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Yesterday I made a sous vide chuck roast, I vacuum tumbled it with Butter Garlic Marinade for about 40 minutes, then injected the remaining marinade. I sous vided it for approx. 24 hours at 133, then rubbed it with Butter Garlic Rub then pan seared and the results were delicious. I also made some homemade garlic mashed potatoes to go with it.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Yesterday I made a sous vide chuck roast, I vacuum tumbled it with Butter Garlic Marinade for about 40 minutes, then injected the remaining marinade. I sous vided it for approx. 24 hours at 133, then rubbed it with Butter Garlic Rub then pan seared and the results were delicious. I also made some homemade garlic mashed potatoes to go with it.
Tex_77
That looks incredible - extremely tender I bet.Life is a Garden - Dig it.
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Tex_77
That looks incredible - extremely tender I bet.lkrfletcher Pretty much like prime rib.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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lkrfletcher Pretty much like prime rib.
Tex_77
Ya gotta love the sous vide. -
Tex_77 That looks amazing man and nice choices on your seasonings.
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Yesterday I made a sous vide chuck roast, I vacuum tumbled it with Butter Garlic Marinade for about 40 minutes, then injected the remaining marinade. I sous vided it for approx. 24 hours at 133, then rubbed it with Butter Garlic Rub then pan seared and the results were delicious. I also made some homemade garlic mashed potatoes to go with it.
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Tex_77 Wow!!! That looks juicy. Could you taste the marinade after cooking it? Or was it subtle? Just wondering. It sounds like a piece of heaven.
zbigjeff You can taste the seasoning, it is really good.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Tasting it is a “good thing” for you and your family. Like: What’s not good about garlic and butter? Come on!!! Did you at least get a hug for the bounty? Just did a good size order with Walton’s. Will have to wait till next time to order it.
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Yesterday I made a sous vide chuck roast, I vacuum tumbled it with Butter Garlic Marinade for about 40 minutes, then injected the remaining marinade. I sous vided it for approx. 24 hours at 133, then rubbed it with Butter Garlic Rub then pan seared and the results were delicious. I also made some homemade garlic mashed potatoes to go with it.
Tex_77 That is the best way to do roast IMO. Sous Vide just changes the game completely.
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Tex_77 That is the best way to do roast IMO. Sous Vide just changes the game completely.
pr0wlunwoof Absolutely comes out 100% better than anything made in a crockpot.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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pr0wlunwoof Absolutely comes out 100% better than anything made in a crockpot.
Tex_77 I’ve alone introduced 12 people to sous vide in the last year. In the beginning, they all said it’s just a fad. Then, they tried a variety of meals prepared both ways (with the same seasonings) and were wow convinced. It’s hilarious that a couple said they found it on their own. Go figure. But, in the end, many more families have widened their palate/food prep. It’s not an end all by any means. But, does give variation to prep techniques. Will be sous viding freshly ground brisket/knuckle burgers tonight for a group just for grins. Yay for all
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zbigjeff said in What did everyone cook today?:
I’ve alone introduced 12 people to sous vide in the last year.
I got a lot of folks on the sous vide wagon over the last couple of years or so, too. Like you, many said it was just a fad or wasn’t real cooking or was dangerous or was too expensive. The hype (and fall) of molecular gastronomy didn’t help with those.
However, not that the memory of molecular gastronomy and the price of sous vide equipment decreased, folks have been much more eager to check it out.
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zbigjeff said in What did everyone cook today?:
I’ve alone introduced 12 people to sous vide in the last year.
I got a lot of folks on the sous vide wagon over the last couple of years or so, too. Like you, many said it was just a fad or wasn’t real cooking or was dangerous or was too expensive. The hype (and fall) of molecular gastronomy didn’t help with those.
However, not that the memory of molecular gastronomy and the price of sous vide equipment decreased, folks have been much more eager to check it out.
TexLaw What’s also hilarious is listening to those same people who say it’s dangerous have had the same thing prepared for them in a restaurant and loved it. I didn’t tell them how it’s prepared (just happened to know the chef). Only if they knew. Maybe I will tell them in the future. But, will deny the facts and ask “how do you know?”. I just smile and shake my head. (aka: many things are fake news. But not this one). Stay the course and keep making “things” awesome.
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TexLaw What’s also hilarious is listening to those same people who say it’s dangerous have had the same thing prepared for them in a restaurant and loved it. I didn’t tell them how it’s prepared (just happened to know the chef). Only if they knew. Maybe I will tell them in the future. But, will deny the facts and ask “how do you know?”. I just smile and shake my head. (aka: many things are fake news. But not this one). Stay the course and keep making “things” awesome.
zbigjeff Oh, no doubt. I was talking to the chef at one of our favorite places, and she loves the sous vide for all sorts of things, especially fish. Not only does increase the quality of the final product, it greatly increases efficiency on the line.
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TexLaw Yeah, a lot of restaurants have been using it for a long time, it does make sense, keeps them JUST shy of finishing temps and then just sear them and serve them! I was only vaguelly aware of it until about 3-4 years ago, then I went on a sous vide cooking flurry but for my home cooking it takes too much planning, I rarely know what I am eating before I start thinking about dinner and then I want dinner in under 30 minutes. The one exception to that is a steak, I will always reverse sear!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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TexLaw Yeah, a lot of restaurants have been using it for a long time, it does make sense, keeps them JUST shy of finishing temps and then just sear them and serve them! I was only vaguelly aware of it until about 3-4 years ago, then I went on a sous vide cooking flurry but for my home cooking it takes too much planning, I rarely know what I am eating before I start thinking about dinner and then I want dinner in under 30 minutes. The one exception to that is a steak, I will always reverse sear!
Jonathon You really need to try it on a roast if you haven’t it really is a game changer.
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