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weedy

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  1. haven't. I know, I should, I shall.
  2. weedy

    Dinner 2019

    Valentine’s Day Sous Vide Wagyu strip steak and butter poached lobster tail. Saffron beurre blanc on the lobster. Potatoes dauphinois. Caesar salad. Champagne.
  3. tonight I put sliced potatoes in the pot with a cup of stock and did them on high pressure for just 2 minutes. then a quick release. there was still a little water left in the bottom, which i expected, and the potatoes were almost cooked through, which i both expected and was aiming for, as I was going to finish them in a gratin in the oven, but what I was NOT expecting, or happy to see, was that some potatoes were stuck to the bottom and clearly slightly burned on (even brown a bit, despite being in liquid)... there is definitely something up with my inner pot sticking consistently now.
  4. hmm, that's a thought thanks
  5. weedy

    Dinner 2019

    Shrimp and grits in creole sauce. Tomato and onion salad. “Voltaggio” ginger carrots.
  6. Also : “not as sweet” = not as good.
  7. I’ve cleaned it thoroughly a few times. It just seems to be consistently scorching the bottom now unless it’s like a stew or something with a LOT of liquid.
  8. So question: a few few times now I’ve done something in the IP and found that the bottom of the inner pot is getting a bit sticky and burned. I am wondering if somehow after something burnt on once it’s now become sort of ‘sticky’ and it’s happening repeatedly. Anyone seem this? is there a way to kind of “reseason” the stainless? should I replace it? thanks
  9. I don’t think pressure cooking is particularly “idiot proof”. In fact, I find it takes some tinkering and getting to know to avoid overcooking. If you really want want something closer to “idiot proof” get an immersion circulator.
  10. weedy

    Why Northern biscuits suck

    Yes. I like fantasy fiction as much as anyone.
  11. weedy

    Why Northern biscuits suck

    I waive consecutive translation
  12. Maybe, but at what I paid for it I can buy three of them before it equals the price of the least expensive chamber vac still, if I felt I had the space for one, I'd go to a chamber for sure. But I do not.
  13. weedy

    Why Northern biscuits suck

    Northern biscuits are always better because it means I'm not in the south.
  14. weedy

    Sous Vide Turkey

    I think 140 is higher than I'd like for breast. Next time 135
  15. weedy

    Sous Vide Turkey

    so just reporting back, I was pretty happy with the whole thing, and especially with the 'dark' bits I did the legs and thighs for about 11 hours at 150F and the dropped the temp to 140F and added the breasts and wings for another 8-9 hours. then under the broiler for a few mins to brown. the legs were perfect. My feeling is that the breasts were a bit over, and next time I'd drop the temp lower. but live and learn! on the whole, it worked. thanks for all the advice.
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