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weedy

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Everything posted by weedy

  1. 2.5 inches is a completely different story. It certainly looked much thicker (said the actress to the bishop...)
  2. The ‘my grandfather smoked for 40 years so smoking must be safe” argument... This what the ChefSteps Joule app says at 131F
  3. exactly. if it's THAT thick, it won't reach temp at the core soon enough to be safe without sitting at that 'danger zone' temp for more than 4 hours. so once you're in for 4 hrs you need to be in for long enough for pasteurization.
  4. Fwiw Sous Vide dash says to pasteurize to core a 4” diameter pork cylinder it takes 9 hours at 135F It won’t reach core temp in less than 4 hours so it’s not actually SAFE to cook it short of reaching pasterusing time.
  5. I might add that by putting butter in the bag all you’re doing is making flavoured butter. It’s pulling that flavour OUT of the pork.
  6. weedy

    Dinner 2018 (Part 1)

    I had guajillo/pineapple ‘pastor’ sauce left over from the other night. So I made a pan seared panko crusted tuna. Pickled red onions. Also a little Mexican oregano vinaigrette over asparagus and unpictured guacamole.
  7. I made al pastor. I did the pork in the circulator.. 140F for 2 hrs from frozen.
  8. I buy beef from either dartagnan or lafrieda. Pass, on supermarket beef.
  9. I sense a new recipe thread coming...
  10. weedy

    Dinner 2018 (Part 1)

    Striped Bass. Salsa verde.
  11. weedy

    Dinner 2018 (Part 1)

    Sous Vide monkfish medallions. Garlic butter with paprika and lemon. Sweet potato (chipotle butter)
  12. That 130-135 for 72hrs brisket gives you an almost roast beef like result. Which you may or may not WANT from a brisket depending on your personal expectations. Personally i I love that for short ribs (having them that weird mix of rare and tender with soft and braised texture) but not as much ch for brisket which I prefer a little more ‘done’.
  13. Anyone doing this successfully? I could use some hints. I've tried to do Anson Mills quick grits in the IP a few times and I'm still struggling to get it really right. for one thing, the typical recipes (including online pressure cooker recipes) have resulted in WAY too much liquid being left after the recommended times, and often undercooked grits. So more time? less liquid? both? I'm curious what formulas people here are finding work for them.
  14. weedy

    Instant Pot/Pressure Cooker grits?

    What I did is almost exactly that ‘method one’ PLUS with a pre soak (as Anson Mills recommends.) still total soup. It was MUCH too much liquid.
  15. weedy

    Instant Pot/Pressure Cooker grits?

    most things but it SHOULD be good for rice, grains, beans, etc
  16. weedy

    Instant Pot/Pressure Cooker grits?

    oh, I was;t ignoring you that might be the clue... that the 'quick' grits won't work that well. I'll have to try the 'regular' grind thanks
  17. weedy

    Instant Pot/Pressure Cooker grits?

    I did the presoak overnight (as Anson suggests) and online recipes varied from 3-4 times liquid to grits. based on the idea that in a pressure cooker less liquid is 'lost', I did them yesterday with 3 cups stock to slightly less than 1 cup grist. the result after high pressure for 30 minutes was soup with undercooked grits sitting in the bottom (pot within pot) I ended up staring them and returning the lot to a pot with about an extra cup of the liquid and finishing on the stove. took almost another 1/2 hour and still was never "right"... way soupy and yet oddly underdone. It;s hardly ESSENTIAL, but i'd like to be able to do it in the IP to have it 'cooking itself' out of the way sometimes. thanks in advance for continuing advice!
  18. weedy

    Pasta Inserts

    I have a no-name huge one (from Bed Bath & Beyond, it might be the aforementioned "everything pot"), and a moderate sized All Clad 8 qt
  19. I don't think anyone ever goes wrong with the D5s
  20. works well, not so pricey that I care. call me a sucker all you want. it WORKS well. and as a result, I don't need to ask about what oil to use on the internets
  21. weedy

    Pasta Inserts

    my inserts hang off the lip so don't touch the bottoms. I fill to about 3/4 or more full, but not ALL the way to the top. they don't boil over.
  22. weedy

    Pasta Inserts

    don't over fill it??
  23. weedy

    Pasta Inserts

    I always use the insert makes removal easy with, usually, the right amount of pasta water attached... and it maintains the pasta water in the pot for either adding more to the sauce or cooking additional pasta if required.
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