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How do you cook it?

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I've been looking at finding meals that can last multiple days.

I did a pot roast last week.

Seared the boneless chuck roast in my dutch oven, then put it in the crockpot while I deglazed the pan with beef stock and balsamic vinegar with thyme and garlic and onion powder. Added the liquid to the crockpot and cooked on low for 4 hours. Added onions, celery, carrots, and potatoes and cooked it an additional 3 hours.

Grilled some onions in the au jus which were phenomenal. I froze the leftover au jus in ice cube trays for later.

I'm going to be making a lasagna for this week.
 
Anyone have a recommendation for a sous vide device? I don't need one that is for huge amounts of food at once, just one that works well and isn't overly expensive. I'm talking about topping out at $100 or so. Do I need one that works on wifi that's app controlled?
 
Anyone have a recommendation for a sous vide device? I don't need one that is for huge amounts of food at once, just one that works well and isn't overly expensive. I'm talking about topping out at $100 or so. Do I need one that works on wifi that's app controlled?
I've had an Anova for... maybe 6-8 years so far, and love it.

I don't see any reason to get a wifi or app-controlled device. You set it, and walk away.

I think Joule was a solid option a few years back. Haven't really looked at the budget devices in a while. Maybe Kenji (serious eats) has suggestions? I wouldn't be surprised if they had like a "best in x category" thing somewhere on the site.
 
I've been looking at finding meals that can last multiple days.

I did a pot roast last week.

Seared the boneless chuck roast in my dutch oven, then put it in the crockpot while I deglazed the pan with beef stock and balsamic vinegar with thyme and garlic and onion powder. Added the liquid to the crockpot and cooked on low for 4 hours. Added onions, celery, carrots, and potatoes and cooked it an additional 3 hours.

Grilled some onions in the au jus which were phenomenal. I froze the leftover au jus in ice cube trays for later.

I'm going to be making a lasagna for this week.

This was one of my go to things to cook for multiple meals too. I have a meat slicer so after I got tired of regular roast beef, I would slice it and use it as French dips. If I got tired of French dips sandwiches and still had some left then I would use it with Ramen Noddles.

Pork shoulder or Pork butt is also good to slow roasting and getting multiple meals from. Slice it or pull it then add sauce or sides. I usually slow roast it in the rotisserie.
 
I just dumpster dove for the first time on the way home from work. Got some broccoli, jalapenos, and mushrooms. The mushrooms had a sell by date of 5/11 and weren't smelly or slimy. The broccoli was turning yellow in a few parts. I'll just cut that off.

I'm going to cook my first sous vide steak and eat it with grilled mushrooms and onions along with some broccoli. Maybe I'll sneak some jalapeno in the grilled shrooms and onions?
 
I just dumpster dove for the first time on the way home from work. Got some broccoli, jalapenos, and mushrooms. The mushrooms had a sell by date of 5/11 and weren't smelly or slimy. The broccoli was turning yellow in a few parts. I'll just cut that off.

I'm going to cook my first sous vide steak and eat it with grilled mushrooms and onions along with some broccoli. Maybe I'll sneak some jalapeno in the grilled shrooms and onions?

Sounds good, man. You might want to remove the seeds and white membrane from the jalapenos to cut the heat, you don't want to bury the shrooms flavor. I'm now a big fan of sous vide steak. Add the salt & pepper after it's done cooking. I've been seasoning before I sear a long time, but I was proven wrong on that one.
 
Sounds good, man. You might want to remove the seeds and white membrane from the jalapenos to cut the heat, you don't want to bury the shrooms flavor. I'm now a big fan of sous vide steak. Add the salt & pepper after it's done cooking. I've been seasoning before I sear a long time, but I was proven wrong on that one.

I'm going to try the salt and peppering after this time. Do you put anything at all into the pouch the steak is in?
 
Also, I tried eggs at a couple of different temperatures, and the yolks came out as desired, but the whites were still runny. Any advice on doing eggs?
 
Also, I tried eggs at a couple of different temperatures, and the yolks came out as desired, but the whites were still runny. Any advice on doing eggs?

Non-stick skillet, medium heat, toss in a tablespoon of butter, let it melt, then drop the eggs in and then cover for two to three minutes until the whites are cooked.

If you want you can flip them over at the end of cooking and let them go for another thirty seconds or so. I do this when I make egg sandwiches to help keep the yolk intact until I bite into it.
 
Anybody have a good chicken marinade?
 

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