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Okanagancook

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Everything posted by Okanagancook

  1. Okanagancook

    Dinner 2022

    @Tropicalsenioryou should be very proud of your pie. It even looks tender/flaky. Is that tomato Julie’s “Provençal “ recipe…stuffed with breadcrumbs, Parmesan, olive oil and parsley then baked. If so, great choice…that is also my go to recipe. Merry Christmas to you and Carlos
  2. Okanagancook

    Breakfast 2022

    We had our new tradition. Steamed dumplings from our local International store…seafood and pork. Delicious and easy clean up.
  3. We had a Miele for 17 years…it is still going strong…we moved. it got up to temperature so quickly. I would buy another in a heart beat.
  4. Okanagancook

    Chili con Carne

    @FeChefi like your procedure of baking the beef. I might try that except cook in the CSO on BakeSteam so it stays nice and moist.
  5. Okanagancook

    Dinner 2022

    Is your pie made with beef or lamb? Are there some peas in there too? Looks nice and moist. Love all the gravy.
  6. Okanagancook

    Breakfast 2022

    Sunday is NFL day in our household. Recently we have been starting with some dim sum goodies for breakfast. Today we used the CSO Super Steam at 250F function to cook our little bundles of joy. Worked a treat and no steamer to clean up. DH thought the temperature should be a bit higher so will try that next time. I bought the har gow and siu mai but made our own pot stickers which I cook then freeze so they just need frying. Delicious. I think I will try to make some rice rolls in the CSO and just use the tray it comes with.
  7. Ditto for the sausage making attachment for the Kitchen Aid….useless. If you are going to make sausage every year, get a 5 lb piston sausage stuffer. Make sausage with friends…too much fun.
  8. I have never done this but with the longer cooking time you have a shot….it will be pasteurized I know the temp recommended temp for cooked sausage is 160 to 165f but the pork chops would awful. we will see
  9. If you cook it at a higher temp, it could be dry. You want to make sure it is safe. So you want to pasteurize it by cooking long enough at your desired 140F. Here is an article about it and a chart for determining how long to cook it…probably about 3 hours depending on how thick it is. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-pasteurization-beef
  10. @Shelbythat is a big boy grinder! Nice. It is so much easier when one has the right tools…using a Kitchen Aid grinder attachment would have taken you all day. thank you for taking the time to bring us along.🥰
  11. Okanagancook

    Breakfast 2022

    Ditto. Revolting. i don’t care if it tastes amazing. Looks a bit like cookie dough that should have been baked.
  12. Some here like their pork a little pinker. I do mine at 134f for 3 hours. Turns out super juicy. Another fantastic use of sous vide …beef short ribs at 144F for 48 hours. Phenomenal. But you need to get good quality meat.
  13. 👏 Fresh venison liver. Do you like that? I remember having fresh, as in still warm, venison liver that my FIL made back in Quebec in the fall. So tender and flavourful.
  14. If you have not gone to @Ann_T‘S blog which is referenced at the bottom of her posts, please have a look..phenomenal cooking and documentation.
  15. Okanagancook

    Dinner 2022

    I cut the back bone out and then cut the bird in half. Place in an oiled air fryer basket, set to 400F and start checking doneness after about 25 minutes depending on their size. Stuffing them sounds good too.
  16. Okanagancook

    Dinner 2022

    We really enjoy Cornish hens. They are the perfect amount of meat for two if I select the smaller ones. They are tender and sweet. Excellent roasted in either the CSO or Air Fryer. Spatchcocking them is a fabulous technique for them. They cook pretty quickly too. Thanks for the reminder @Ann_T
  17. Okanagancook

    Dinner 2022

    Your guests are very lucky. Fantastic looking meal.
  18. 140f for 30 min is what I have seen on the internet and seeing you cooked them at 145f for quite awhile I think this will work.
  19. My last sauce was from The Food Lab. Made with less sugar than called for, orange juice and zest as well as ginger. Very good and was liked by all. Sorry but I kinda made it by taste so no measurements.
  20. Okanagancook

    Dinner 2022

    I buy the St Louis ribs from Costco and they are big so it was probably them. Back ribs are much smaller. Nice just the same.
  21. Okanagancook

    Dinner 2022

    Oh my goodness, those look delicious. Were the ribs St. Louis Style ribs…I.e., fairly big….8 hours cooking…they must have been. nice board by the way…I have the same one.
  22. I always enjoy your adventures. Thanks for sharing.
  23. @KennethTthe food on your trip looks fantastic. I haven’t made the rice rolls in quite some time but I recall I used an 8” round cake tin sprayed with oil set in my big steamer. Poured in batter to coat the pan and bobs your uncle, they were done. So delicious even with just some chili crisp and no meat. I think it is time to make them again and I will try the meat mushroom idea with green onions perhaps…I can’t buy decent sprouts here.
  24. The log shaped things at front right look like a rice roll filled with …..? I have had the chinese ones filled with dried shrimp. Very delicate. I have made the rice rolls from scratch in my big steamer.
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