scubadoo97

The Actifry reminds me of my coffee roasting set up. A turbo oven on top of a stircrazy popcorn maker

Agree about tapas. You more often end up spending more than if ordering a regular meal.

I've used the SideKIC in a 12 qt and a 18 qt container and it held a steady temp confirmed with a Thermapen. Just took a long time to come up to temp without the addition of heated water. Did pork belly at 75C in the 12 qt which turned out great and brisket at 65C in the 18 qt that was dry but the SideKIC did hold a steady temp once up to temp

Jason, the brisket looks good. The Egg does a nice job and that's a really nice smoke ring. How was the brisket? Flats can be dry if they don't have enough fat. The last one I did from Costco was pretty dry. Last night I made a pot of Texas style chili with chunks of chuck. I was making my chili powders yesterday with Anchos and Guajillos and thought it was a perfect time to use them in a Texas chili.

Hmmm. Can I ask what the issue was? I'm wondering if I have a failing new unit.... Mmmmm. I have a SideKIC with a pump that just stopped working. Duncan is sending out a new one and was very quick to respond but makes me wonder if these home based units are built well enough to provide years of service. Is that an unrealistic expectation?

Now *that* was pretty jarring, yes - but perhaps (again) he didn't have these rarefied notions about salmon - "it's just a food ingredient", just like if he was ripping off pulled pork from a hunk of suitably cooked pork to serve... It didn't bother me that he was serving the salmon with tongs as long as it looked and tasted good

Echo that. Beautiful food

Tonight made pan seared salmon fillets over beluga lentils and a side of roasted brussel sprouts

Played around with the SVdash app and the fast cooked egg. These were extra large eggs not measured for size Cooked at 170.5 F for 16 min 30 sec The eggs were immersed in 130* tap water in a zip bag and added to the bath which was set 4 degrees higher to allow the water in the bag to get closer to the bath temp. The results were far better than a previous attempt at a slow cook method of 145.5 for 125 min which left the whites very liquid and the yolk gelatenous. I would still like for a more runny yolk yet firmer white. I guess a little higher temp for less time?

Some of my favorite things. I love muhammara and just made some recently as well as hummus. Dcarch-Cool looking wings. Would also go well on Halloween. They look sinister yet tasty. Very cool plateing as usual

Good quality tongs are a must

Decarch, my wife said she wants that for Valentines dinner Always stunning

I think the BlendTecs could benefit from a custom tamper even if they don't think so. I know with my Vitamix there would be no chunks

Thanks Dejah, The BBQ sauce consisted of the reduced stock from the heads of the shrimp, onions, garlic, sectioned meyer lemons, homemade Creole spice blend, bay leaves, Worcestershire sauce and butter. The ratio of Worcestershire sauce to butter was 4 Tbs WS to 1 stick of butter. Less butter than many recipes called for but still too much for me. I'll go less next time Your chicken dish looks very rich and inviting. I've done Thai dishes with coconut milk but not Brazilian. Soba, the chickpeas look really good. I've done it with spinch many times. Are your chickpeas canned or homemade? I just can't get my pressure cooked garbanzos to look that pretty.

Made NOLA style BBQ shrimp tonight

Here's 58C for 65 hrs. with boneless short ribs. Just a hint of pink but left overs were pinker when cut

It's just a roasted chicken. Just a good one. I was torn when there but got the chicken. So many good sounding dishes on the menu

Thanks FeChef. Sounds like you are getting good collagen breakdown at that low temp. I'll take that approach the next time. I like the mix of techniques If you were to go straight SV, what temperature/time would you shoot for? There are so many opinions Thanks

Meat's been sliced and liquid added. Next time lower temps and or shorted time

I have a few guests coming over next weekend and decided to try pastrami and smoked brisket for sandwiches. Didn't want to babysit my smoker for a full day or more so decided to try it SV. I took a couple of prepared corned beef briskets and soaked out a fair amount of salt as I do before smoking them on my smoker. spread a little mustard and pastarmi spice on them, bagged up and in the water bath at 150F/45 hr. Also took a brisket flat, cut it into quarters, bagged it up with a little beef broth and liquid smoke. These all cooked together. I just pulled the meat from the water bath. The corned beef had good texture. Not melting in the mouth texture but still good and easy to slice as thin as I would want. The brisket flat appeared medium/well and was a bit dry yet tender. I chose 150F after reading as much as could find. I saw a few people compalining of brisket at 147F/48 not being tender enough so pushed it up a few degrees. All the meat is now on my smoker at ~140* so I can get some smoke flavor going. I have the juices in pots being reduced. I'm hoping I can get enough smoke into both the brisket and corned beef and finish with a little charr on the grill for texture. Since I won't be needing them until this weekend would it be better to slice and freeze in some juice or freeze whole, warm back up in the water bath and slice later? Since the brisket is a bit dry I'm leaning toward slicing and storing in it's juice. I know I should have waited and done this mid week but just didn't have the time. I would appreciate your suggestions. Thanks

I think the wideside reduces cavitation

I've never used my thermapen in a prolonged applicaition. A candy thermometer may be better for caramel or a wired probe thermometer. I spot check my oil when frying.

I just found a use for the whiskey stones I have and have never used more than once. They are SV weights now

Got my splashproof and probe oven thermometers this morning. Using the probe as a second monitor for my SV job under works. Doing brisket and corned beef in the water oven today.

Absolutely.