What did you Keto today?

(Ernest) #7276

There’s no way to overcook anything without massive effort on your part.

(Ellen) #7277

I know there’s a few threads on sous vide, think I’ll have a read, your last photo definitely made me realise you can still have rare/blue steak.

(bulkbiker) #7278

and the great thing about it is it’s rare/blue from edge to edge and tender as fuck

(Doug) #7279

:slightly_smiling_face: Holy Crow… Ellen, if by some tragic event of Fate you ever end up with with beef that’s Medium or Medium-Well, I will take it…

(Ellen) #7280

Ye gods, I shudder at the thought, but should that ever happen I could UPS it to you :wink:

(Ellen) #7281

Ok, I’m going to have to read all the SV threads now.

(bulkbiker) #7282

Its a black hole of loveliness… I just had a dinner of pork belly cooked for 36 hours… tender as anything and succulent as hell.

(bulkbiker) #7283

Didn’t realise you are UK based too…we need little flags…

(Ellen) #7284

I’ve only had pork belly a couple of times and it was awful, can it really be tasty?

(Steve) #7285

Don’t you HAVE to use the software to use the Joule though? (most of the time, I just use the dial / controls on the APC).
As I did the hole saw thing with my Cambro, I often don’t use the clamp…heh…so it didn’t get a chance to wear out.

(Steve) #7286

The actual “tipping point” for when temperature kills off pathogens is 127F (but the guideline is that you shouldn’t cook anything below 130F for more than two hours). That’s just margin of error - to make sure that people don’t get sick (and keep the lawyers happy) :wink:

The times for thickness people use are usually 1 hour for every inch of thickness to get it to temperature (many people cook it longer after that to increase the tenderness…but if you have a very tender steak, you may not need to).

The guides on Chefsteps and Serious Eats really start at Rare/Very Rare. I think when you start using sous vide, you’ll likely want to start at 115F (for no more than a couple hours), and figure out what’s your favourite mouth feel (might be within a few degrees of that…or more).

This chart’s been referenced on a bunch of sites (it’s also with traditional grilling methods):
(I think the valuable bit is the temperatures noted)

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The only difficult part about doing sous vide is actually getting the sear exactly the way you like…that takes practice. :slight_smile:

(Steve) #7287

(apologies for the multi-posts real quick…really NOT trying to monopolize the conversation here) :slight_smile:
Another less than successful experiment with Jicama. Tried grilling it (rolled in olive oil & salt, as I would a potato), difference being that potatoes have their skin on when I do that (can’t do that with Jicama unless you want to get sick…their skins are toxic). Was an hour at about 550F (electric BBQ).
Still very crunchy…so more experimentation is required. (though, they were still not a bad delivery mechanism for a healthy slathering of butter and sour cream) :slight_smile:

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Hmm. Maybe if I microwaved the jicama before baking?

(bulkbiker) #7288

Sure can… unless of course you aren’t a fan of pork in which case I guess you’ll never like it…

(Rob) #7289

A bit like my mum does/taught me with roast potatoes is to par boil them first and then roll in already very hot fat to get that perfect crisp outside, fluffy inside. Works well for us.
She also shakes them up to rough up the outsides which allows them to hold the fat better and make some crispy bits :yum:

(TJ Borden) #7290

I second that. We Americans need a way to identify you :stuck_out_tongue_winking_eye:

(LeeAnn Brooks) #7291

I was in the bread aisle at the store today (not for me) and a saw a beautiful loaf of marbled rye/pumpernickel.
I wasn’t tempted, but I did recall fondly one of my favorites: tuna melt sandwiches.

And then I thought, I can have tuna salad. I can have cheese. I can have these melted together in wonderful harmony. But what to do about the bread.
And wah la. The tuna melt boat was created.

Okay, maybe this has been done before, but it was brand new for me, and I came up with it all on my own. I’m quite pleased with myself. And it was mighty tasty if I do say so.

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(Ernest) #7292

What?! How was it cooked?

(Ernest) #7293

That’s my main drawback with Joule. No physical controls. But the build quality is superb.
I’ve had it in my hands, ready to checkout but I just can’t.

(Tricia Roth) #7294

Grilled flank steak with kerry gold butter and a side of cauliflower with ghee and TJs everything but the bagel seasoning and some of that butter steak juice.

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(Candy Lind) #7295

:rofl: :rofl: :rofl: