How do you cook it?

Do Not Sell My Personal Information

FiveThous

All-Star
Joined
Dec 21, 2008
Messages
8,143
Reaction score
6,397
Points
113
Saw this elsewhere.

FNqG_K4XoAwxuRb


I'm a 2-4-A or 2-4-D depending on my mood.

On my cruise this past week, a table of people was ordering their beef tenderloin. One lady ordered hers well-done. My daughter and I just looked at each other and made the 'eww' face at each other. THEN, another lady at the table ordered hers "extra well-done". WTF is extra well-done? Why even bother? There can't be enough A-1 out there to salvage that meat at all. My daughter and I both went back to eating our red and bloody tenderloin.
23A
 

Kouki

Kouki, Not Cookie.
Joined
Dec 28, 2009
Messages
9,605
Reaction score
9,204
Points
113
Bought a sous vide finally. The ~100 dollar Anova one. Don't have a vacuum sealer, will see how it goes with just Ziploc bags.

Will probably do chicken breast tonight.

Can't wait till weather is more consistent so I can sous vide steaks and then finish on my 700deg Kamado grill
 
  • Like
Reactions: Ben

Ben

Retired Admin
Retired
Joined
May 13, 2021
Messages
617
Reaction score
9,653
Points
93
Bought a sous vide finally. The ~100 dollar Anova one. Don't have a vacuum sealer, will see how it goes with just Ziploc bags.

Will probably do chicken breast tonight.

Can't wait till weather is more consistent so I can sous vide steaks and then finish on my 700deg Kamado grill
I suggest watching videos from sous vide everything on youtube.
 

Kouki

Kouki, Not Cookie.
Joined
Dec 28, 2009
Messages
9,605
Reaction score
9,204
Points
113
Will have to check them out, have definitely heard of the channel.

What sold me was (1) I haven't bought any new kitchen gadgets in a while and (2) the potential for going straight from freezer. I've been wasting too much meat lately. Going to start seasoning and freezing individual portions so I can just toss in the sous vide when I feel like it.
 

JDailey23

NBA Starter
Joined
Feb 21, 2008
Messages
4,833
Reaction score
4,046
Points
113
Anyone have any good breakfast meal prep ideas?
 

chrisrich91

6/19/2016
Staff member
Moderator
Joined
Aug 12, 2008
Messages
10,168
Reaction score
23,261
Points
135
Will have to check them out, have definitely heard of the channel.

What sold me was (1) I haven't bought any new kitchen gadgets in a while and (2) the potential for going straight from freezer. I've been wasting too much meat lately. Going to start seasoning and freezing individual portions so I can just toss in the sous vide when I feel like it.
Sous vide makes the best chicken breast I’ve ever had. Had never experienced perfect chicken breast until I got my Anova…didn’t even realize how shitty my grilled/baked/fried/whatever chicken was prior to trying sous vide.

I suggest watching videos from sous vide everything on youtube.

Guga is the man.
 

Kouki

Kouki, Not Cookie.
Joined
Dec 28, 2009
Messages
9,605
Reaction score
9,204
Points
113
Oh dang I didn't realize Sous Vide Everything is Guga. Awesome.

Chicken breasts came out pretty good. Huge chicken breasts I pounded down a little bit, left them in for like two or three hours at 150.

Actually left two breasts in longer and at 160, put them in the fridge to finish tomorrow. I know all the science and stuff but I still feel squeemish feeding my daughter chicken at 150.

(That was another reason for the sous vide lmao, to have juicy chicken breasts my 16 month old can eat)
 

Kouki

Kouki, Not Cookie.
Joined
Dec 28, 2009
Messages
9,605
Reaction score
9,204
Points
113
Managed to fuck up the sous vide steak because water level got too low while I was out...finished in air fryer because I was inpatient, found out air fryer does not get hot enough to form a crust. Oh well. Learning experience all around.

BUT I did make an amazing discovery, I am sure I am not the first to think of this but it just kind of came together...risotto using riced cauliflower. Frozen/steam-in-bag cauliflower. Sauteed mushrooms and garlic, added cauliflower, and the secret ingredient is a chicken-stock-cornstarch slurry. Finished with lemon, parmesan and thyme. Taste and creamy texture seriously on point, obviously you don't get the "chew" of rice but I'm definitely adding this to the rotation, holy shit was it good for what it was (a plate's worth of faux-sotto for ~150 calories).
 

KevinLoveFan

Mom and stuff
Joined
Jan 7, 2018
Messages
1,672
Reaction score
2,736
Points
113
Oh my. Hehe. What a thread.

Here's how I cook it.

Pizza - shove it in the oven
ALDI fish - shove it in the microwave (it actually turns out halfway decent)
frozen broccoli - shove it in the microwave and add butter/salt afterward
ALDI's chicken quinoa bowl with bean thingy - shove it in the microwave
Campbell's sirloin burger soup - shove it in the microwave (I have a saucepan I could use, but I'm lazy -- I only use the saucepan when I want to mix cream of broccoli soup with tuna, corn, and basil leaves, which I haven't done in a couple of years because I like to put forth the same effort into cooking that Kevin Love puts into defense)
I also take entire cans of vegetables and shove them in the microwave and do nothing except add butter afterwards. Healthy and easy.
The most complicated thing I make is scrambled eggs. A former co-worker taught me how in 2013 back when I worked in homes for persons with disabilities and had to learn some basic breakfast cooking before I left the night shift. I crack three eggs, whack them around with a whisk in a large tupperware container because I need a large margin of error, spray some olive oil on a skillet, and then cook them on medium for a few minutes while stirring with a spatula/fish turn. No butter or milk or anything added. I'm so inept at cooking I still occasionally brown them, but oh well.

Husband cooks even less. The only thing he can do is fry potatoes. He uses one of those potato scrapers to remove the skins, pours an insane amount of canola oil on a skillet, and then uses one of my spatulas/fish turns to move the potatoes around until they're ready. He lives off mostly cereal, protein shakes, bananas, pre-made bread he picks up from Panera or something, fries from Red Robin, and the occasional oatmeal bowl. Oh, and for treats, he's into ice creams and milkshakes of all sorts. So he's into dairy. That's it. He's the pickiest eater ever, which -- given my "cooking" abilities -- is a good thing for me. I never have to cook anything for him, ever.

Needless to say, we don't spend much time preparing food in the kitchen.
 

KevinLoveFan

Mom and stuff
Joined
Jan 7, 2018
Messages
1,672
Reaction score
2,736
Points
113
Saw this elsewhere.

FNqG_K4XoAwxuRb


I'm a 2-4-A or 2-4-D depending on my mood.

On my cruise this past week, a table of people was ordering their beef tenderloin. One lady ordered hers well-done. My daughter and I just looked at each other and made the 'eww' face at each other. THEN, another lady at the table ordered hers "extra well-done". WTF is extra well-done? Why even bother? There can't be enough A-1 out there to salvage that meat at all. My daughter and I both went back to eating our red and bloody tenderloin.
My parents used to order steak "very" well done. LOL.

I'm a medium gal myself, so 3 for me. (3 and A on the others.) I've tried to do medium-rare many times on a variety of cuts, but it never renders the fat enough for my liking. Medium is perfection to my tastes -- pink, still juicy, delicious steak. No dry shoe leather, no raw unrendered fat. Just right, no matter if it's ribeye (my favorite), KC/NY strip, or top sirloin.
 

Randolphkeys

Cheerful Pessimist
Staff member
Administrator
Joined
Aug 20, 2005
Messages
33,377
Reaction score
82,292
Points
148
I made brandied beef and vegetable stew. Weird thing - wife is on a business dinner. I made it because my kids love it.

PXL_20220411_012036873.jpg

Step 1: sear

3 pounds beef stew chunks
1 ts salt, 1 ts pepper, 2tbls flour, onion and garlic powder to taste

Mix them together and let sit while you pour olive oil into a Dutch oven. Brown on medium high heat and leave in the pan.

Step 2: veggies

1 medium onion diced
1 large parsnip diced
3 ribs celery diced
3 cups shredded carrot

I like the different texture of shredded carrot. It's a cheap shortcut. Pour cut up veggies into the seared meat and mix. Mixing should continue until the veggies soften, about 15 minutes.

Step 3: liquid

2 cups beef broth
1/2 cup red wine
1/2 cup brandy

You have to raise the heat to high to boil off all that booze. Because of the flour in the first step, this will reduce to a beef gravy in 15 minutes. Check bottom with a wooden spoon so it doesn't burn.

Step 4: braise

28 oz can diced tomatoes
2 cups mushrooms
Pinch of dried oregano and thyme

This is where you put the top on the Dutch oven, set it to low, and braise at around 200 degrees for two hours.

Step 5: finish

Two cloves garlic, 1/4 cup fresh parsley chopped fine.

Throw this in the pot, stir, and re-close with the heat off until you are ready to eat.
 

Obscured By Clouds

Milk, milk, lemonaide.........
Joined
Nov 15, 2019
Messages
1,482
Reaction score
2,410
Points
113
For those that love to smoke stuff, I love my Fireboard 2, use it with all 3 of my smokers. I highly recommend it for anyone that loves to smoke anything they can fit in their smoker. Currently using it in my Weber Summit Kamado E6

 

Randolphkeys

Cheerful Pessimist
Staff member
Administrator
Joined
Aug 20, 2005
Messages
33,377
Reaction score
82,292
Points
148
OH my god.

Step 1. Stretch out fresh pizza dough on an oiled baking pan.

Step 2. Layer salami, pepperoni, and pre cooked slices of Italian sausage in double rows.

Step 3. About one and a half cups diced ham and the same amount of mushroom. I have marinated red onion in this, but some regular shredded onion is fine. This is key because it gives the interior of the stromboli moisture and a few inches of depth.

Step 4. Pile on mozzarella and wrap it up. Brush some olive oil on top, along with a sprinkle of salt and pepper.

Bake at 425 degrees for ten minutes then flip it over for ten more. Be sure the dough cooked enough to stay together during the flip.

You can easily feed six people with just one stromboli. Great for a big game.
 

RCF Podcast Network: Simply Vanished

Episode 1:6 The Disappearance of Josh Guimond "They Prey -Sexual Abuse and St. John's Abbey"

Rubber Rim Job Podcast

Episode 1:12 "Lotta Lotto Luck"
Top