Cooking and Dining

[tifosi77]

Pretty much any 'one-pot' food is going to be better after a day of letting everything ruminate together. Stews, chili, jambalaya, etc.

[columbia]

Paella with pineapple too.

[columbia]

Grilled swordfish tacos on deck.

[eddy]

I fell asleep this afternoon and got a late start to sous vide ribeye. Will these steaks be good to go after an hour or should I go longer?

[Dickie Dunn]

How thick is your meat?

[eddy]

Approx 1.5”

[tifosi77]

For 1.5" fresh, Joule recco is 2 hours @54C. That's a decently thick steak.

[tifosi77]

Have you ever used the Messenger functionality?

https://www.messenger.com/t/Chefsteps

You link it to your Facebook account, and if you have your Facebook connected to your ChefSteps/Joule account you can use messenger to control your devices. You can also ask it questions about cooking times and temps and such.

[eddy]

For 1.5" fresh, Joule recco is 2 hours @54C. That's a decently thick steak.

Yeah, I'm looking at these more and I'd say closer to 1 inch if that. Any difference with that?

I'm not familiar with this Facebook thing, so I'm not so sure if that's going to work out for me. Thanks though

[shmenguin]

Important to use Celsius when time is of the essence and someone needs a quick answer

[eddy]

I think I'll be good with 90 minutes at 134F

[tifosi77]

I'd be willing to bet that at least two of the other Joulers here already use C.

[tifosi77]

I think I'll be good with 90 minutes at 134F

Just check internal temp using a thermometer. The time in this case is more for texture than temp, imo.

[eddy]

Next question for searing after, I'm thinking about not setting of smoke alarms again, I have a Blackstone griddle outside, I doubt it gets as hot as I can get my cast iron skillet on the stove, do you think the griddle would still work for finishing the steaks off?

[columbia]

I time my sous vide cooking in Svedbergs.

[tifosi77]

If you can get the surface temp up to 205°C you should be fine.

[count2infinity]

@dodint and any other pizza bros up in this joint that use my dough recipe... I've found something magical.

I bought a pizza stone and started playing with techniques for cooking with it. Obviously put it in the oven and get it ripping to as hot as you possibly can, but there are other considerations (shout out to @columbia for tipping me off to this) to, well... consider. Do you put it on the bottom, top or middle? Do you use broiler or just bake? Do you throw it right onto the pizza stone from the peel? An many more questions...

Here's what I've found to work best so far: (My over only goes to 525, so if yours goes higher or lower, adjust as need be)

- Put the stone/steel on the second from the top rack in the oven. Cooks the pizza evenly and is far enough away for the broiling step.
- Pre-heat the oven and allow it to heat for about a half hour past when it's preheated. If you throw your pizza in too fast, you won't get that nice crisp crust you want
- Parchment paper makes life so easy. Put a piece on your peel followed by some corn meal, and then the dough. Build your pizza and put 'er in, parchment and all. Your pizza isn't going to be in there long enough to burn the paper, just brown it a bit. Also, don't over top the pizza. I know you want ALL THE TOPPINGS! but keep it light. You'll get a better pizza.
- ~5 minutes is all you need to cook the crust through and get that bottom nice and crusty, but your topping isn't quite brown the way I like it, so after about 5 minutes, you turn on your broiler. Gotta be careful with this, timing is everything here. The pizza I did today, I took it out after 1.5 minutes under the broiler, but I'd say you have about a +/- of about 10 seconds where it'll be good. The one pictured below is a bit on the light side of that +/-.

Here are the results:



Nice leoparding on the top, the bottom is nice and crispy, and the cheese is all bubbly and gooey. One of the cheeses on this one is ricotta... that's not melting anyways.

[columbia]

Oh my...

[eddy]

That pizza looks awesome!

Ribeyes were a success, thanks for the help.

[columbia]

I terms of baked pasta/sauce/cheese/extra dishes, I think the cooks at Lincoln Elementary School had it right: rigatoni just works best.

[dodint]

I really need to dough it up again soon, yum.

[count2infinity]

I made up a full 5 pound bag’s worth of dough today. 13 dough balls individually bagged up and into the freezer. Should come in handy come baby time.

[Dickie Dunn]

If you can get the surface temp up to 205°C you should be fine.

Use Fahrenheit like a proud American god damn it.

[tifosi77]

There are two types of countries in the world: Those that use the metric system, and those that have sent men to the goddamn moon.

[tifosi77]

*things I'm not good at*

Goddamnit.