What did everyone cook today?
-
calldoctoday All of you guys somewhat force me to definitely go out of the norm. I’m also anxious about the outcome. But, thinking it can’t suck with that type of meat. Will update as appropriate.
zbigjeff sounds really good
-
Well, we’ll see how hatch chili citrus dry marinade works on lamb chops. Vacuum marinating until they go into the sous vide bath later on tonight.
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
-
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
zbigjeff why didn’t you sous vide in the marinade?
-
zbigjeff That looks amazing, can’t wait to hear about the end results.
calldoctoday posted the results as a reply to the original. Very tasty.
-
Tex_77 I did sous vide in the marinade. I vacuum packed the lamb with the marinade fir 4 hrs. Then, through the same bag in the bath for 3 hrs. Damn good.
-
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
zbigjeff looks delicious
. -
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
-
It doesn’t raise the temp much if you do something high heat.
-
kyle When I use the searzall, maybe about 1-2 degrees. More (3-4 degrees) if I sear it on a smoking hot cast iron. That’s why I let it rest for 3-4 mins while drying it off and starting the sear. I do the same thing with steaks. I do the searzall in the winter because there’s waaaayyyy too much smoke inside when using the cast iron.
-
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
-
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
-
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood that looks terrific.
-
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood said in What did everyone cook today?:
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
Calling for -30F wind chill today. Bowl of that would help!
-
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood Looks delicious!
-
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
zbigjeff Definitely a great looking meal. Good job.
-
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
HerbcoFood It was a cold damp day yesterday. A bowl of that would certainly have hit the spot. Looks delicious.
-
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
-
The cabbage stew came out wonderful, it will be one I put up in the memory bank for sure.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
