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#661 |
Supporter
Join Date: Aug 2000
Casino cash: $8028275
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http://deals.kinja.com/this-100-sous...the-1788326872
apologize in advance if post is too dramatic for some
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
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#662 |
MVP
Join Date: Sep 2002
Location: Topeka, Kansas
Casino cash: $-240000
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Bought the Anova BT version early this week on a decent deal online from Target. Picked it up and went to try it last night and the damn thing wouldn't work. Took it back and got an exchange. Now cooking up some chicken breasts and plan on a steak this weekend.
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Posts: 6,796
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#663 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
What temp on the chicken? |
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Posts: 35,253
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#664 |
MVP
Join Date: Sep 2002
Location: Topeka, Kansas
Casino cash: $-240000
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Posts: 6,796
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#665 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
Casino cash: $-1368100
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Posts: 46,301
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#666 |
MVP
Join Date: Sep 2002
Location: Topeka, Kansas
Casino cash: $-240000
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Well, I made boneless chicken breasts. Nothing elaborate but seasoned with a simple roasted garlic seasoning. After it finished I seared it in a cast iron skillet.
I have to say I am amazed at how it turned out. Breast came out tender, not at all mushy or anything. Probably the juiciest chicken breast i've had. Overall verdict: Excellent. Tomorrow I am heading to the butcher to get me an inch thick KC Strip. Can't wait! |
Posts: 6,796
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#667 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
Chicken and pork are my favorite things to do sous vide. God you enjoyed it! It won't shine as much on a good steak as it will a cheap steak. Just FYI. Sirloin works really well sous vide. |
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Posts: 35,253
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#668 | |
MVP
Join Date: Sep 2002
Location: Topeka, Kansas
Casino cash: $-240000
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Quote:
![]() I like this as I don't cook as much as I'd like. It's just me and I don't want to cook a huge amount of anything and see it go to waste. So this can be the perfect kitchen appliance for me. |
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Posts: 6,796
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#669 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10892338
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The lean cuts of steak really shine. A nice 2 1/2" tenderloin is also amazing. The whole thing is perfectly cooked, not just the middle.
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#670 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#671 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10892338
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I've wondered about cooking some of the things i buy in the store directly in the bag I purchase it in. There is a local/country meat market that seals up some items that I've tried (to no avail) figure out if I can cook it directly in its packaging. It is a market that specializes in pork products.
I've also thought about taking a store packaged corned beef and cooking it in the bag it comes in, then season when I sear it in the cast iron skillet.
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#672 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $-640901
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Quote:
I know vacuum seal bags are designed to be able to do sous vide without any kind of leeching and I'm just not sure I'd trust whatever my food came cryo-vac'd in to stand up to the heat the same way.
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"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
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#673 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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48-hour sous vide bacon. Was very good! The bacon fat is sublime, just totally melts in your mouth.
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#674 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1361974
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I want to buy a sous vide and then again I don't. I just can't see myself getting sold on one.
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#675 |
Tre Right, Three Jet Chip Wasp
Join Date: Apr 2012
Location: Land of the Tech Bro
Casino cash: $2852474
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