haresfur

An Australian TV show about rural living and agriculture, Landline, just did a show on combating food waste and one of the segments was about a company that was making dehydrated vegetable and fruit powders. Apparently dehydrated broccoli contains quite a bit of protein.

Roasted cauli with half the cauliflower I posted about in the gardening topic. Just olive oil and salt. Served over brown rice and soy sauce.

Decided it was time to harvest my biggest cauliflower before it got away from me. About 1.6 kg. Had to pick out a few earwigs but such is life.

Along those lines and with my recent attempts to clean the garden and the fridge, eggs with leftover oyster mushrooms and chives that had volunteered into my Christmas cactus pot

I don't know their plans for their oven but from the anova site, new users will have to pay a subscription to use their app. If you already have a subscription, you are grandfathered in. The app will not be able to communicate with a number of older models. I haven't heard of any similar plans for the oven.

I don't know their plans for the oven but it seems they are disabling wifi and bluetooth on some older sous vide models and going to a required subscription on the rest. Well except for my non-wifi early model. Pretty ordinary. So there is no way I would buy anything Anova now.

For what it's worth, my experiment last autumn was successful plucking off all the leaves to get more light to ripen the tomatoes.

Clean out the garden and clean the refrigerator salad. Spinach that was starting to bolt, a single asparagus stalk, tomatoes from the farmers market, gravlax, marinated feta, and rice noodles. With a mango lime dressing. I'll be having the leftovers with leftover tom yum soup tonight.

I've done it with the bags my beef comes in. It can work but not very well. Sometimes still have a little air left but it can help for a few days.

Dried garlic is a lazy shortcut for me. Or it's for the times when I go, "I forgot to chop the garlic and I need it right now!"

I don't like the chance of a dull knife sliding on the skin but I find that sometimes I don't get a cut completely through the skin if it is on the board.

Do you do the slices with the skin up or the skin on the board? I can't decide which is better.

No empty lots nearby?

Cool! I have been holding the knife a bit differently but the result is about the same. Thanks.

There has been discussion on the best way to dice an onion and even an old reference on classical techniques for dicing etc. My thought is that it would be fun and useful to see what other people are doing. Perhaps it is a way to get a better result, a fancier result, or how you do things more easily or faster. Do you like to make beautiful radish roses? Show us! As a starting example, I have had problems with stir frying carrot slices. They stick to the pan and it is hard for me to get them to flip around. My current method is based on some illustrations from the old hippie Tasahara Cookbook. When I looked it up, I couldn't really tell from the illustrations what exactly was going on, so here's what I do. The idea is to get somewhat rounder wedge-shaped and pretty pieces that roll around better while cooking. I call it the pencil cut. You make a slice on the diagonal through the centre of the carrot, twist it around and make a slice through the centre again, twist slice, etc. I start with the bottom of the carrot and a fairly acute angle. As the carrot gets fatter I bring the knife out to form a shallower point and this keeps the pieces a similar size to the first ones. I have a lot of fun with this (ok, I'm easily amused). Here's an example:

I believe those toasters with the triangular depressions are an offshoot of the jaffle irons I recently finally saw in action camping with friends. Basically put the metal triangular bits on hinged metal rods. Assemble your jaffle in the irons, close them and cook over a wood fire or your gas camp stove. I learned a little about the creativity as to what you put into the jaffle, depending on your mood and whether you are cooking for children.

My originally American parents used to do grilled cheese on a waffle iron that I think they got as a wedding present in the 1950s. The waffle part flipped over to give you flat plates for grilling. The sandwiches would end up very squished. Also used for grilled PB and jam. Grape jelly would end up like napalm in your mouth if you weren't careful.

Yeah, grilled cheese is the most basic of the toasties that are very popular here. Often made on a panini press but with basic bread. A coworker would have the same cheese toastie every day and had a carefully calibrated system using a beer glass to hold the lid up so it wouldn't squish the sandwich too much (later replaced by a stand with a threaded rod and plastic prop that our techo made for even more precise adjustments. A friend ran a toastie shop for a long time before he turned it into a pseudo diner. I miss the toasties. I have seen Caesar salad here (not exactly authentic) and am pretty sure tuna melts.

I would probably cut the shoulder in half and freeze in two bags, but that should work

I have used reusable silicone bags but frankly they are a pain to clean. I have often used ziplock freezer bags that can be reused. I also don't mind using chamber sealer bags that my meat often comes in. I have even resealed these but it can be a bit dodgy with a small vacuum sealer. I like your sentiment, but figure it is a small thing in my overall plastic use. We have a scheme to collect soft plastic but in actuality there is no recycle path for this waste stream. We still collect it on principle.

Not only was it sleazy Aldi chicken schnitzel, it was leftover sleazy Aldy schnitty. Someone wanted hers as a sandwich, but I turned a pouch of chicken gravy into a pepper sauce using Tasmanian Mountain Pepper. I had been buying some ground from one company and never found it terribly hot. A while ago I bought some whole berries and when I ground them, they were extremely hot. So this time I proceeded cautiously and am now very confused because it generally wasn't very hot, except for some larger chunks. The flavour is not at all like black pepper. Interesting, it did have a bit of a numbing effect like Sichuan pepper. And it turned the sauce a nice pink. More research is needed.

Colour me sceptical. The whole idea of a properly set up PID controller like used in sous vide is to ramp up the temperature quickly when it is far from the set temperature and then reduce the rate of increase so the temperature is approached without overshooting. For some things it doesn't matter if the outside overshoots the temperature, but the whole idea is to cook very close to the ideal final cook temperature. I'm not sure how the instrument would control for the initial internal temperature of what you are cooking. It probably would have to guess but then would you want to ramp the temperature faster to warm up a cold piece of meat or slower so the outside doesn't overcook as the inside is coming up to temperature? Personally, I'd just set and forget.

My try at low and slow in the oven was a failure. For some reason the meat temperature stalled out and I had to bump the temperature up to get it to cook. And that was fan forced with a probe in the meat and another to monitor the oven, which stayed within a degree of the set point. I'm not sure I see the advantage over sous vide.

In line with other responses, I don't usually pay attention to video opinions because I find them an inefficient way to convey information and because I don't appreciate being treated as a click. This forum would be better served by posting salient points that we can discuss here. That would also serve the eG goal of being a resource for cooking related information. With regards to the one point you posted, there are plenty of other techniques that have long periods with little involvement in the cooking. I don't cook for the smells - they are a side bonus. And I have no problem doing a quick stir fry rather than feeling I have to have a stew pot going all day to make the kitchen smell nice. You get that quick smell hit when you brown meat after sous vide. In fact, I often sous vide beef and add it to a stir fry at the end to get the combination of med-rare meat and charred veg. In that way I suppose you could just consider the sous vide to be part of your prep. To me sous vide is primarily about precision and flexibility. I don't doubt that a top steak house can produce a better steak with their equipment but I can produce a much better steak with sous vide than any other way I have found. I like a roast chook but sous vide chicken is convenient and delicious for preparing ahead.

Silverbeet (chard), white bean, and chicken soup with Turkish roll garlic bread. Someone wasn't enthusiastic about the stems so those are fermenting as an experiment. The silverbeet is really taking off in the garden now that the soil is warming up. I was hoping it would be a winter crop. And don't get me started on the nursery selling me plain silverbeet as rainbow.