Shelby

'Twas Ronnie's birthday yesterday. He requested chicken fried venison steaks and Texas sheet cake. Someone take this cake away. It's staring at me. I had a bite.....oh man, I could just dive face first into it. Damn this diet lol.

Yes, Ronnie must have removed them because I didn't and I didn't notice them (I'm sure I would have).

We did try them both. I didn't notice a difference in the breasts due to brining time at all. I need to do all the same brine and test again because we liked the "sweet" brine so well that it might have colored the results.

@Ann_T @liuzhou I don't own a ricer. Do I need a new love? I'm feeling left out lol. SV goose that my husband shot a few days ago. Some kraut, breaded tomatoes and scalloped potatoes to go with.

Ok. I was just worried about "build up" happening inside the circulator. So, I've been working with the goose. I did two different dry brines. One used sugar, salt, black pepper, thyme and a bit of nutmeg. That one made me a bit nervous because of the sugar...not big on "sweet" meats. The other one I made used salt, garlic, black pepper and thyme. I did the legs , one breast and the heart (heart not added in the picture yet) in the "sweet" brine and the rest in the other. Wouldn't ya know it, we LOVE the "sweet" brine --the other is ok, but the flavor of the sweet is awesome. It's not really sweet at all. I'm just calling it that to differentiate. One breast and the heart rested in the brine for about 6 hours before I put it in the water bath. The other I didn't brine until right when I put it in. I have a ton of pork fat that I rendered so I used a dollop or two in each bag The two breasts ended up in the water for about 6 1/2 hours at 136 (my temp thingy either does 134 or 136, not 135 lol) . The doneness of the meat was good (could have been maybe a tad more rare) , but it still was a bit tough. Edible for sure but we agreed it could have gone for at least 2 more hours....maybe even more. The taste was delicious and definitely showed us the potential. Oh and it was SO juicy. Now, on to the legs. And....a possible big screw up. I must report the good and the bad sigh. I decided to confit them. I used pork fat again. Right before I went to bed I started them in the water. I set the machine at 180 and figured to let it go for 10 hours. After the breasts needing more time, I figure the legs are gonna need a LOT of time. Anyway....so, I also covered the pot with some foil thinking that would help with evaporation some. My lab Chum ALWAYS gets up at least twice a night to go outside so I didn't worry about setting my alarm to check on the SV. Wouldn't you know it??? She didn't get up ONCE . So, I woke up with a start about 5:30 and went to check. SV was beeping ....sigh....the water level had dropped and so the machine stopped (which is good to know). The temp of the water was 90F. I added water and started it back up, but I know that I shouldn't eat them now. Right? I've had to turn them off now and they are resting in the fridge. I felt them thru the bag and they definitely need more time. I want to keep going this afternoon to at least see if I can get the texture right. I bummed that I screwed up. PS---the heart--AMAZING. SO GOOD.

The circulator. I don't have scale yet....just being preemptive.

How do you clean your SV? I've read to fill a pot up and put a couple TBS. of CLR in. I've also read just plain ole vinegar. I have hard water.

Reverse hot dog guy=genius lol

Just watched last weeks epi. PLEASE tell me Angelina goes this week. I'm sure she has talent....but she needs a few years of "seasoning" to get up to the level the others are on. The quick fire challenge was irritating. All the best date stories. I can do without that. And, milkshake guy...I need to go back and watch, but I swear when he first told the story he said he had his tonsils out??? Later he said teeth..... must re-watch. Or maybe I don't really care enough to re-watch lol. Manbun--Potato sauce? Whatever. Still like Kwame and Isaac is a hoot. And messy guy...he's not so irritating either. I'd like Isaac's dirty rice recipe.

I couldn't face another lettuce salad....or plain cabbage soup this morning and I was HUNGRY. So, I re-purposed some cabbage soup....added some soy sauce, a few squirts of Sriracha and some of those shiriaki noodles (found some in the cabinet...forgot about them).

Salad and oysters last night...with few shrimp.

Pulled the trigger and got mine yesterday.

I was thinking more of a flavoring brine, but it would contain salt too so, yeah, you've articulated the question I was trying to get out perfectly. I don't necessarily want that corned taste...but then again, it would probably be pretty good. I guess this will be a big 'ole experiment I will take your advice and season each breast at the different times.

By the way, I also have the whole rest of the goose.....I'm sitting here looking at the legs....back meat....heart.... liver...... I bet I'd need to do the legs for hours and hours....like 16? 18? 20? 2 days?

We definitely prefer them rare. I think 135 for 6 hrs is what I'll try. Should I season and let it marinate overnight or do you think it would be best to just season right before SV?

Thank you! Yes, I would say that the meat is on the tough side. There really isn't much fat at all and the skin....well, it's just not my favorite (being polite here lol).

I really wish the index was working for the sous vide sections. I see goose listed, but can't find it anywhere doing a search. Does anyone have any experience doing goose breasts? (wild, Canadian)

Kay, I've only made it with with freeze dried culture, too. This is what I have, got it off of Amazon:

Kim--I always love seeing your food Ohhhh those scalloped tomatoes YUM and the turkey sandwiches....want. Used some of that delicious SV pork and made sandwiches last night. Best bbq sand. I've ever had.

Ooooooh pretty red!

Oh, it's really not that creative....but it's hot and full of veggies and it fills me up. It seems like if I eat something like a hot soup that takes a bit to eat, that I don't get hungry for a long while. It's simply chopped up veggies: cabbage, onion, garlic, bell pepper, carrot and a couple of jars of my canned tomatoes (of course you can use store bought, but I'd recommend a good brand that you like that tastes really good because I think the tomatoes are what make the soup edible) tons of lemon pepper, black pepper, basil....basically any spice you like and Lawry's salt.....into the IP with enough water to fill it up to just under the max line. Push the soup button and you're done. I quick released mine but you could let it naturally release too. I also recommend a squeeze of lime or lemon over when eating...gives it a bit of a punch. The thing is not to use "starchy" veggies (if you're looking to make a low cal soup) so no taters or corn etc. OH and I did throw in 3 chicken bouillon cubes.....could have used more. I think it's about 90 calories for 2 cups....around there anyway.

I had both the Cuis. and the IP going at lunch time. Made a ton of cabbage soup (for dieting purposes--during the day eats....not going to worry as much about dinner so if you see bad stuff on the dinner thread, just know I had nothing but cabbage soup that day lol). Of note...not that it matters, but I had the same amount, give or take in each pot. Each pot came to pressure at the same time but the Cuis. had a ton of condensation in the little catcher on the back. The IP had none.

As someone who has quit eating anything sugary (for a while) and as someone who adores cream puffs, you're killing me Franci. Those look so dang good.

I've been afraid of doing that, too @Anna N and @kbjesq I've seen some people lay a wooden spoon or even put one of those huge rubber bands across the top to remind them that the pot isn't in there yet.

Oh crap! LOL. I'm so glad your pot is ok. I should have been more specific. (you did give me a chuckle....not laughing at you, laughing WITH you ) No wonder they weren't working out right.