Cooking and Dining
Cooking and Dining
I've been invited to do some product testing for a new Breville countertop oven. Yay4me
Cooking and Dining
Might that be a competitor to the new Anova steam oven?I've been invited to do some product testing for a new Breville countertop oven. Yay4me
Cooking and Dining
Haven't gotten details yet.
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Cooking and Dining
My sous vide broke a couple of years ago (while overcooking $100 worth of steak). I haven’t bothered to replace it since I actually prefer my other process for steak.
Freeze for 3-4 hours
Sear the heck out of it
Put it in a 200 degree oven on a rack until it hits medium
…for tougher cuts, obviously the bath helps break things down, but I really don’t miss my SV in general.
Freeze for 3-4 hours
Sear the heck out of it
Put it in a 200 degree oven on a rack until it hits medium
…for tougher cuts, obviously the bath helps break things down, but I really don’t miss my SV in general.
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Cooking and Dining
Tif might have a stroke when he reads thisMy sous vide broke a couple of years ago (while overcooking $100 worth of steak). I haven’t bothered to replace it since I actually prefer my other process for steak.
Freeze for 3-4 hours
Sear the heck out of it
Put it in a 200 degree oven on a rack until it hits medium
…for tougher cuts, obviously the bath helps break things down, but I really don’t miss my SV in general.
Cooking and Dining
Homemade sauce is light years ahead of anything in a jar. When I moved out I made sure to get my mom's recipe.Trying my hand at making my mom’s sauce and meatballs for the first time ever. If it tastes as good as it smells right now, I’m going to be very, very happy.
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Oh, absolutely. My makes makes so much that I just grab a mason jar of it every once in a while. This just allows me to make my own now, and modify it a little as I see fit. We did a blind taste test last night, and while my wife and daughter still preferred my mom's, both said they taste very similar. I think I should have added a little more white sugar, and I didn't add as much fresh basil, fearing that it would overpower it.Homemade sauce is light years ahead of anything in a jar. When I moved out I made sure to get my mom's recipe.Trying my hand at making my mom’s sauce and meatballs for the first time ever. If it tastes as good as it smells right now, I’m going to be very, very happy.
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I think the partial freezing was his suggestion actually.Tif might have a stroke when he reads thisMy sous vide broke a couple of years ago (while overcooking $100 worth of steak). I haven’t bothered to replace it since I actually prefer my other process for steak.
Freeze for 3-4 hours
Sear the heck out of it
Put it in a 200 degree oven on a rack until it hits medium
…for tougher cuts, obviously the bath helps break things down, but I really don’t miss my SV in general.
Cooking and Dining
Nah, I don't really trust shemgy's takes on food/cooking in general, so he can overcook his food by whatever method he deems appropriate.
Cooking and Dining
And actually his method there is perfectly fine. It's the "until it hits medium" part that's cringey.
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I use the instant read thermometer and monitor closely. I never miss with this method. Pink all the way up to the sear.
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I could see doing that with a larger cut of meat, but a steak? Dunno, seems like there are more efficient ways to handle that.
Cooking and Dining
Honestly, I have about 10-12 recipes in mind for testing this Breville thing (whatever it is), and one of them is that kind of steak preparation.
A slow oven is a really good alternative to sous-vide imo.
A slow oven is a really good alternative to sous-vide imo.
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Not looking for efficiency. I’ve had a steak or two at some fancy places. My filet is on par with the best I’ve ever had. I’ll take my time.I could see doing that with a larger cut of meat, but a steak? Dunno, seems like there are more efficient ways to handle that.
Strip steak, though…different story. There’s some magic that happens in professional grade kitchens there.
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So we ended up with 4 lbs of someone else's "firm" tofu in our Walmart pickup order. Any ideas on how to use it?
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The recipe calls for silken tofu, but I have made it with firm tofu, and it’s terrific: https://altonbrown.com/recipes/moo-less-chocolate-pie/So we ended up with 4 lbs of someone else's "firm" tofu in our Walmart pickup order. Any ideas on how to use it?
Otherwise, I would make pad Thai using that tofu.
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Cube it, bake in oven until crispy, stir fry in Asian sauce with veg, serve over rice.
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Another note about the silken tofu, if you blend it before making that pie recipe, that’ll do. I want to say that I may have added a little water if it was too firm, but I think blending it well did the job.
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Thanks all.
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My wife went to some Italian place today and took a pasta making class. I was so excited to eat whatever she came home with.
They made f'ing pumpkin gnocchi.
They made f'ing pumpkin gnocchi.
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It isn’t bad air fried.
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My wife went to some Italian place today and took a pasta making class. I was so excited to eat whatever she came home with.
They made f'ing pumpkin gnocchi.
Cooking and Dining
I bet that was delicious.
Cooking and Dining
Wait. Wait wait wait wait wait........ "Walmart tofu"?????
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Del Monte’s Honeyglow pineapples are the best pineapples I’ve ever had outside of Maui Gold. I’m making hula chicken for dinner, so a sweet pineapple is necessary.
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