Okanagancook

I have made sous vide ribs numerous times but never braised….hummmmm. A project for the upcoming cooler days.

Agree totally, 170 is for veggies. Maybe a little marmite 🙉 ( double shhhh)

I was reflecting on this and think you sure picked an usual meat to introduce to your limited sous vide repertoire. But good on you. If you want to get your feet wet with longer sous vide cookery you might like to try beef short ribs. The quality of the meat is important. 144 F for 48 hours, dried and seared in a hot pan to get a good crust, perfection: meltingly tender meat that is moist and a little pink. As others have noted this forum is jam packed with good intentioned cooks with a huge span of knowledge and most important a genuine desire to help.🥰

Well, we are not from Vancouver but have eaten there more than few times. Our favourites The Italian Kitchen…marvellous if you like Italian. Reservations for sure. It is busy. Cioppino’s was also very good. Excellent. Restaurant has a nice vibe about it. Well prepared food. Sandbar is nice. Nicely cooked food. At one of our visits we had the whole crab….very fresh since they are located in Granville Island. Jo Forties,….nice bar with some good nibbles. We ate there once. It was ok but the tables are so close together you may as well be sitting on your neighbours’ lap. The food was nothing special. KWTW enjoy i will email my friend who was just there this Sept and ask if they have a few favourites. Stay tuned.

Welcome. it is frustrating to see such a range of cooking times and temperatures. Remember also that cooking depends on the size of your product. I just did a quick look in two of my cookbooks whose authors I trust and 158F was the consensus temp but the times varied from one day to two days. The size of the tongue was 1.3 kg. Since tongue is a tougher cut I would probably go with the longer cook. I don’t think the meat will get texture changes during that time. You just have to make your decision and go with it. Also, seeing you say you are new to sv you may want to go simple at first and make a nice sauce to with. On the other hand you can always mix your flavouring paste in with oil and put that in the bag. Whatever you do, be sure to peel the skin off while the tongue is still relatively hot otherwise it will stick to the meat. Good luck and let us know what you did and how it turned out in the What are you Cooking Sous Vide thread. cheers.

Then of course we have this dissertation 😬 https://www.seriouseats.com/how-to-make-scrambled-eggs

I remember making a squash risotto from Cooks Illustrated which had you make a broth using the seeds and fibres you took out of the squash. It was excellent as the squash flavour really came out. I googled it and found this website with the recipe…https://www.crumblycookie.net/2011/10/27/butternut-squash-risotto/

I made the squash tonight…very good. I found the seeds not too much trouble to clean. I did not worry about every little bit of squash inners clinging to the seed. They roasted well,popping as they got near done. 😁😁

@BeeZee thank you. Is the oven at 400F for the cooking of the squash also? I like the pomegranate seasoning idea.

I have two Delicata squash in my pantry. What is your favourite preparation and how do you make the seeds edible?

The Chefs Choice isn’t perfect for sure. But for the number of times we use it and the cost I am happy with it. It is small but stores well.

I have had a Chefs Choice slicer for years. Used to slice bacon and meat as you mention. I have to cut the bacon strips in half to slice otherwise it does not fit. That is not a big deal for me. It has always done a good job and has a relatively small foot print. Not sure what the price is nowadays. Had it for about 30 years! You can get two kinds of blades.

Part of the nutrition experience they had was to write down what they eat for three days. To see what they ate….now that was sad.

I regularly send cashiers into a quandary with the vegetables I buy…doesn’t take much now a days. Once while giving teenagers a class in nutrition, a few students were amazed to know that French fries were made from potatoes….who is responsible for kids knowing this?.

I just saw this. There is a whole extensive thread on this cook…just do a search for the title…sorry don’t know how to give you a link.

Can’t remember what it was last year. This year $78 for about 14 lbs. it was beautiful.

Sorry, was referring to the high cost of a fresh turkey nowadays. 🤣

We splurged on a fresh turkey (can’t take it with you) and decided to try our new bbq rotisserie. Got it all setup. Turning nicely. 90 minutes later we realized it was only turning half way due to it not being balanced properly…our fault. we had a turkey cooked on half a side.🙃 …… into the oven as diners were due shortly. It all turned out ok. The bird was not bad. Wrapped it in foil and a towel then into a cooler to rest and keep warm. I made my mom’s stuffing and a litre and a half of gravy…all good with multiple bottles of local wine and two pies for dessert. Many things to be thankful for.

salt and pepper in all of the below I like tossing roasted broccoli in a vinaigrette of garlic, anchovy, lemon juice,kalamata olives, olive oil. Dukka tossed with roasted root veggies is nice. I like to roast carrots with olive oil and chili flakes. Toss with a gremolata (orange zest, shallots, salt, and parsley). Make a glaze with reduced orange juice and honey and drizzle on top. roasted beets tossed with lemon juice, toasted cumin seeds, olive oil and chopped fresh mint. I love parsnips. Add rosemary and 1/2 inch lengths of bacon when roasting the parsnips. 5-10 minutes before done sprinkle with a little brown sugar and cider vinegar and finish off in the oven.

If you are a bit apprehensive, try going on YouTube and search for air fryer recipes. There are plenty of quick snack ideas just to get you started using it.

I use those pappadums too. I have a gas range so I just hold the pappadum with thin tongs and flip it over back and forth over a medium flame. They start to change colour as they cook. Not as oily but it does take awhile to get the hang of it. I have also done them in the microwave but you have to play around with the cook level and time other wise they get unevenly cooked.

I tried another piece of pork belly using the method from the video up thread but this time my belly was thicker…about two inches. That was the difference because it was not over done. I watched it carefully checking it every 5 minutes once I set the AF to 400F. Very easy to make.

No idea of which AF it is.

I tried this last night with too small a piece of belly. It got over cooked but I learned a lot of technique and will try again with a larger piece. My piece was only 10 oz and one inch thick and also very lean. I like cooking it at a low temp for 20 minutes to soften the skin to make it easy to poke holes in it. I also found his comment about not too many holes interesting. I like the little foil boat to hold the meat. It kept the mess under control. i don’t think I would make such deep cuts in the meat. My meat was dry. I cooked it at 400f for about 15 minutes but the meat was getting too cooked. I should have taken it out to inspect the skin at 12 minutes. We ate it

I am thankful for the many great options now available. Slowly I will find the ones I like.