ZC What did you eat today?

[Peter]

Had chuck roast done in the pressure cooker yesterday. Soft and tender.

[cwstnsko]

I’ve been thinking about buying a pressure cooker. Can you keep the temperature low in the pressure cooker to keep the roast at medium rare, or does it come out well done, like a crock-pot, only much faster? I tend to prefer my meat to be cooked to the point of being safe and tender, but closer to rare than well done.

[Joe_Schuyler]

Good tip, thanks! The crock pot is usually my go-to for a chuck roast. What kind of Sous Vide do you have?

[cwstnsko]

I have two of the cheap Monoprice Sous Vides. They work great.

[Dread1840]

I tried my first pan-seared chuck roast yesterday. Did a reverse sear for an hour at 250 (it was thick). Barely any fat rendered and when it was done it tasted like ass…definitely not the right method for me. I had better luck making stews with it in the past using a slow cooker, but perhaps a sous vide might be the better option.

I gave that roast to my cats, they didn’t really like it either but since it was the only thing to eat, they ate some.

[Peter]

I think the pressure cooker only has one setting - really hot. But it breaks down a tough meat cut into a mouth melting treat. My sister makes a great risotto in about 8 minutes. I think this chuck was in there for an hour.

[Hermione]

I had to google that to find out what it is! From the entries I read it looks like a mix of meats, possibly with veggies and sauce, with the meats being grilled for a long time but obviously very slowly?

I’m really interested to learn about shawarma and I’d love to know exactly what meats you ate and how they were cooked. Presumably you didn’t have veggies or sauce?

[Dread1840]

This thread gets no love!

5.5 Pounds

That’s how much beef I ate this past Sunday, October 8. And I’ll be honest, had I not run out of beef I could have eaten more. Here’s some steak pr0n. Note: I have a crappy electric stove at home, so I was experimenting with different searing methods. I think the best thing to do now is cover the meat in salt, heat your skillet to the point of smoking, drop a pad of bacon grease in and slap the steak on for a minute and a half-two minutes, flip, repeat, rest, and eat. [IMG_20171008_221245][IMG…

[OldDoug]

6 hard-boiled eggs this morning, with a good bit of salt sprinkled on. WIN.

[MelTar]

Yum!

[Theeerica]

Now I have a plan for this weekend

[Elle79]

Damn that’s perfectly cooked and looks amazing

[Elle79]

Hush you! That’s perfectly cooked

[MelTar]

18 oz fatty brisket slow-cooked, with au jus.

[Jduvernay]

$5/lb beef tenderloin from Aldi!
With a little Ribeye on top.

[Halo]

Oh my mouth…

[Elizedge]

First meal was chicken livers wrapped in bacon, second meal was 14 oz of prime filet with butter and half a pound of roasted tri-tip. I’m not bored yet are you?

[Nathan_Toben]

Local lamb cooked in browned butter and herbed salt. Soaked up the juices with Epic Salt & Pepper Pork Rinds. It tasted good and my body welcomed it.

[Hapygirl]

I am in love with the epic salt and pepper pork rinds! I just wish they were more affordable.

[Brunneria]

What did I eat today?
Scrambled egg with cheese for brunch, followed by chicken wings in lime, garlic and chilli oil, just now. About to follow them with some extremely mature cheddar.