mgaretz

Tonight I put my carbon steel wok on with the mat and set to precise fast (or whatever it’s really called) at 320f and the temperature first overshot to 393 then down to 289 then slowly crept back up until it settled in. I added some peanut oil as it was coming back up, then when it announced it was ready I threw in some green beans (a large handful of the thin ones). I was amazed that it dropped the temperature down by 30 degrees but quickly recovered. Stir frying the beans went well at 320 which was a guess on my part. Overall pretty successful.

I tried a couple of things last night. First, I thought it might be a great way to gently reheat food without bagging. I put a couple of leftover brisket slices and a potato wedge in a pan and set it for 155F. It seemed to be working but slowly, so I covered the pan and that sped it up, but the potato was still not hot enough, so I moved it to the air fryer for five minutes. I think a higher temp, maybe 170F might be better and faster. I flipped the meat at some point and I think the time was about 30 minutes. Later I thought I would see how accurate the temperature was. I only did one temp at 172F. Aiming the IR thermometer near the center of the pan, it was pretty close at 170.3, but the edges of the pan were way cooler at 146 to 155F. This was after letting it warm up for about 10 minutes.

Mine arrived yesterday. Haven’t had much time to play with and to tell the truth I’m not sure what I am going to do with it. But at $69 it was too good of a deal to pass up.

Brisket on the smoker. Started as a prime full packer, trimmed and separated the point from the flat. Here they are going into the smoker (flat is on the left): Served with coleslaw and baked then air-fried potato wedges. Cherry pie for dessert (not pictured).

Yet another batch of Blasphemy Ribs. I also made char siu style ribs (not pictured) at the same time for DW. Served with snap peas in butter.

What’s at the back of your cupboard? A cabinet backboard or your wall? You may have to cut some of either away.

Burger, cooked SV then seared, served with jumbo artichoke cooked in the IP.

A couple of recent dinners. Salmon, cooked SV then seared and glazed in a maple-bourbon sauce, served with green beans in butter. Two small prime tri-tip steaks, cooked SV then seared, served with cauliflower in butter.

Stir fry with just chicken and green beans in an oyster sauce based sauce, served over white rice made in the IP.

Panko-breaded pork chops, cooked in the BSOA on air-fryer mode, with potato wedges and steamed green beans in butter. The potato was cooked in the microwave for five minutes whole, then sliced into wedges and cooked alongside the chops in the BSOA, 20 minutes at 400F.

Tri-tip steak, cooked SV then seared, served with steamed spinach in butter and a couple of glasses of a Lodi Cab.

Coconut curry chicken, served over basmati rice and with spinach sauteed in olive oil.

Panko breaded chicken, made in the BSOA on air-fryer mode. Baked potato, also made in the BSOA, but I microwaved it first, sliced in half before putting it in with the chicken. The skin and top were nice and crispy. The chicken was boneless, skinless breast. Cooked together for 20 minutes at 400F. Served with steamed spinach in butter.

Oak Ridge. Great wines and great prices.

Yet another stir fry, featuring char-siu, mushrooms, onion, noodles and spinach.

Back when I was drinking beer (and before airlines started carrying better beer), I made up a tincture of hop oil and hop bitters to add to tasteless beer.

Burger steaks, cooked SV then seared, served with jumbo artichokes cooked in the IP.

Another batch of Blasphemy Ribs, served with white corn on the cob. Followed by homemade peanut butter-salted caramel dairy-free ice cream. The ice cream was straight from the freezer and scooped with a regular spoon.

DW wanted soup with Char Siu (Char Soup?) so I made a sort-of war wonton soup with wontons, char siu, onion, peas, cauliflower and spinach.

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A couple of dinners: First is actually leftovers from the night before (forgot to take pics) of El Pollo Loco style chicken, wood-fired, served with cauliflower and broccoli in butter, made in the MW and the IP respectively. And tri-tip steak, cooked SV then seared, served with corn. First really decent ear of the summer.

Two recent dinners. Broccoli beef: Tri-tip steak, cooked SV then seared, served with steamed spinach in butter with a glass of Lodi Cab.

Burgers, cooked SV then seared with homemade 1000 island dressing, lettuce and pickles, served with broccoli made in the IP.

Hash made from the leftover tri-tip, with yukon gold potatoes, spinach and onion.