What did everyone cook today?
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Sirloin tip roast inject with |Butter-Garlic-Marinade and seasoned with |Butter-garlic-rub then sous vided at 135 for nearly 24 hours and then seared in cast iron. The roast was fork tender and delicious. Also made some homemade mac and cheese to go with it.
Tex_77 Hail YES. Purchasing the Butter garlic and Pa’s today along with a number of other items. Darn you guys.
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wdaly said in What did everyone cook today?:
Tex_77 Dr_Pain You guys make some fantastic meals. I’m jealous. Gonna have to start using my sous vide a lot more. Good job.
I love the set it and forget it and pull it out of the water when you think the tenderness is to your liking. I use my sousvide for a BUNCH of stuff. I still have not ventured deep in with the veggies but that will be next. I absolutely love to make cheese with it. You know for a fact that the temp is spot on and will be maintained through the cook
Dr_Pain I make many veggies via sous vide. But, my fav is asparagus. It’s perfect every time. Cook time at 180 is either 8 for small, 10 for medium and 12 for large. All you have to do is add the seasonings you like, vacuum it and voila.
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Dr_Pain boring, just boring.
HerbcoFood Maybe thats why my wife and I get along, I like legs and thighs and she likes chicken and turkey breasts.
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HerbcoFood said in What did everyone cook today?:
Dr_Pain boring, just boring.
Ever made Chicken Confit?? I know it is breast but man that is some dynamite chicken. I’ll agree that chicken breast by themselves are meh! but best chicken breast to make chicken salad. I love the texture
Dr_Pain No, maybe one day.
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French Onion Casserole
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 oh boy does that look good!
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Tex_77 That really looks good.
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Tex_77 I’d absolutely hammer that with a spoon!
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Tacos de lengua
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Never had it. Can you describe the taste and texture please?
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Chef Tastes like beef, texture is very soft and tender, very rich.
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Tex_77 My Mom used to like it a lot when I was a kid, amongst other things folks not longer seem to get. We even did the tacos like that every now & then & she made her taco shells the real way. I grew up thinking the pre made ones were for rich folks. I don’t think anyone hand fries the the corn tortillas any more & if they do, few can beat hers, I know I cannot whenever I do it. Yes, I would also say the flavor is very intense, rich, & ultra tender.
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Tex_77 My Mom used to like it a lot when I was a kid, amongst other things folks not longer seem to get. We even did the tacos like that every now & then & she made her taco shells the real way. I grew up thinking the pre made ones were for rich folks. I don’t think anyone hand fries the the corn tortillas any more & if they do, few can beat hers, I know I cannot whenever I do it. Yes, I would also say the flavor is very intense, rich, & ultra tender.
calldoctoday Used to eat pickled cows tongue on crackers when I was a kid.
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Tex_77 good looking meal, not expecting to many leftovers.
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Surg I don’t know who made them I just remember eating it with crackers, it was probably one of my Dad’s friends who gave it to us.
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Another great sous vide and sear.
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Made homemade chili tonight but didn’t get a chance to take picture before it got served. Didn’t want to start a controversy either, it has beans in it along with a lot of other things. I’ve lived in southern Texas for almost seven years in my childhood and we had the vegetable protein (beans) in our chili all the time. Either way I will eat it and never turn it down. Also made my wife some scones for breakfast this morning for her treat.
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Tex_77 I’ve never seen or heard of that. What is it.
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