What did everyone cook today?
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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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Tex_77
Tonight I am sous vide a pork tenderloin for supper.Life is a Garden - Dig it.
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Tex_77
Tonight I am sous vide a pork tenderloin for supper.lkrfletcher that is a great way to do those as well. I think the last one I did, I injected with Pa’s Black Bull.
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These were pretty freaking incredible if I am honest. All done on a griddle, we made 2 weaves of bacon, cooked those then heated marshmallow and added chocolate, then a layer of graham crackers on each side, then added the marshmallow directly to it. Bacon and chocolate is a really good combo!
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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These were pretty freaking incredible if I am honest. All done on a griddle, we made 2 weaves of bacon, cooked those then heated marshmallow and added chocolate, then a layer of graham crackers on each side, then added the marshmallow directly to it. Bacon and chocolate is a really good combo!
Jonathon
OMG that looks good. I think my doctor wouldn’t approve, but looks great! -
lkrfletcher “Everything in moderation, including moderation” was one of the things my high school girlfriend used to say all the time and I took it to heart, every once in a while you need to treat yourself! But yes, VERY bad Macros in this, I didn’t even bother trying to calculate
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Sous Vide Pork Last night.
Life is a Garden - Dig it.
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Sous Vide Pork Last night.
Sous Vide Pork Tenderloin last night and once again the Sous Vide Method turned out great. Pic’s below if anyone interested in how I did it.
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These were pretty freaking incredible if I am honest. All done on a griddle, we made 2 weaves of bacon, cooked those then heated marshmallow and added chocolate, then a layer of graham crackers on each side, then added the marshmallow directly to it. Bacon and chocolate is a really good combo!
Jonathon when you think something cannot be improved upon - add bacon.
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pr0wlunwoof Wise words sir!
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Sous Vide Pork Tenderloin last night and once again the Sous Vide Method turned out great. Pic’s below if anyone interested in how I did it.
lkrfletcher Best way to do that for sure. I’ve had great luck buying the Smithfield preseason packs and cooking them in their packaging at the same temp you did. Makes for a delicious easy weekday meal.
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FYI if anyone is local or coming through Wichita let me know I have these pretty awesome bacon flavored snack sticks that I am not going to ship out to people as they aren’t shelf stable as I didn’t want to add Encapsulated Citric Acid and by adding actual bacon I made it too hard to cookout enough moisture. If anyone is coming through I’ll have a package of em as a gift/thank you
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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FYI if anyone is local or coming through Wichita let me know I have these pretty awesome bacon flavored snack sticks that I am not going to ship out to people as they aren’t shelf stable as I didn’t want to add Encapsulated Citric Acid and by adding actual bacon I made it too hard to cookout enough moisture. If anyone is coming through I’ll have a package of em as a gift/thank you
Jonathon send it pony express it will be fine, but maybe wait until next week when it will be cool.
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What do you do on a rainy blustery day in the NW. You make sausage. 25 lbs. of Kielbasa, Jerrys Bratwurst and Texas hot link. Made the sausage and stuffed it yesterday, put the hot link and kielbasa in the smoker this morning.
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What do you do on a rainy blustery day in the NW. You make sausage. 25 lbs. of Kielbasa, Jerrys Bratwurst and Texas hot link. Made the sausage and stuffed it yesterday, put the hot link and kielbasa in the smoker this morning.
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
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Finished product out of the smoker and cooling down a bit. got the bratwurst in one picture too. Kielbasa on the left Texas hot link on the right
johnsbrewhouse That’s a work of art. Looks beautiful.
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