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weedy

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About weedy

  1. Dinner 2017 (Part 6)

    Striped Bass Poke
  2. I think the IP works as a standalone electric pressure cooker. all the rest of it, and it's 46 buttons, is silly. It feels to me like bending over backwards to do everything in one pot when it's easier and more efficient to do it in several. Sauteeing in the IP is a major PIA for no discernible upside.
  3. Just going to say once that I've been VERY happy having switched to induction
  4. Dinner 2017 (Part 6)

    Nice plating, Liamsaunt
  5. Dinner 2017 (Part 6)

    FWIW Monterey Seafood Watch (perhaps the most reliable source for sustainable seafood info) says stay away from ALL Atlantic Bluefin tuna i recommend their Seafood Watch app
  6. Dinner 2017 (Part 6)

    Sous Vide shoulder pork chops with peach salsa. Smashed garlic potatoes, frisée salad.
  7. Shoulder pork chops. More than 2" thick. 2.5 hrs at 145 then hard sear. Served with peach salsa and smashed potatoes and frisée salad. Pic in the Dinner thread.
  8. Dinner 2017 (Part 6)

    Beet and mozzarella salad. Halibut livornese.
  9. The military often finds weird ways to "say" acronyms that should be unpronounceable.
  10. I think the "a la" is confusing. I mean we dont call it cooking "a la Sous Vide" even though one COULD. I'd suggest VMT (voltaggio mircowave technique)
  11. Dinner 2017 (Part 6)

    the microwave technique? I think I was the one to mention that here first!! but I guess I missed seeing it referred to as the acronym
  12. Dinner 2017 (Part 6)

    What are you unhappy about with the lamb? it's interesting because, for example, if one typically brooks a lamb chop to med-rare, the inside is pink but not in any way "tenderized" while the outside is browned. The usual reason to SV it instead is to avoid too big a gradient difference from crust to center. (As you obviously know). So if someone is "happy" with the CENTER of a broiled chip, cooking it SV (for moderate times) only extends that center 'doneness' to the edges. I guess I don't expect or want a stew texture on a chop. But I don't see why a SV chop isn't a more evenly done version of a broiled one. Am i missing something? are you hoping for a unique texture? inquiring, Sous viding, minds want to know!
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