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#1 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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New cooking methods ... sous vide
Quote:
Yep. Then quickly sear and you're off! But I still maintain beef is like the fourth best thing it does behind chicken, pork, and fish (not counting desserts like dulce de leche and custards like creme brûlée). |
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Posts: 35,253
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#2 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1361974
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Do you sear most of the meat/poultry afterwards?
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Attendance Chief record 11-9 |
Posts: 30,789
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#3 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Posts: 35,253
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#4 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1361974
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I'm very tempted to buy one. I feel like it's going to be a rice cooker, use it two or three times and stays in the cabinet for years.
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Attendance Chief record 11-9 |
Posts: 30,789
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#5 |
Cynical Misanthrope
Join Date: Apr 2013
Location: Alaska
Casino cash: $-1530000
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I've had mine about a year and I use is about 2x a month. I'd like to more often but I'm busy enough I don't get a chance so it's usually weekends when I use it. I made some killer beef chuck ribs and some fried chicken using it. The fried chicken was unbelievable. I love pork as well. I keep wanting to make some chicken Parmesan but I just haven't yet. It's on my list to do.
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Posts: 4,333
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#6 | |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1361974
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Quote:
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Attendance Chief record 11-9 |
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Posts: 30,789
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#7 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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New cooking methods ... sous vide
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Posts: 35,253
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