The Food Thread

F Me In The Brain

If you are perfect on the temp with your machine at an hour....and I am near perfect in less than ten minutes?
I enjoy the process enough to like both approaches....

rgambs

Interesting, I never thought about sous vide for camping...I've sealed stuff in the food saver to be reheated in hot water before, but always cooked stuff.  
I hate doing dishes when camping, so I'll cook up pasta or rice casseroles and vacuum seal them.  The water pot doesn't need washed lol

deadendp

rgambs said:

Interesting, I never thought about sous vide for camping...I've sealed stuff in the food saver to be reheated in hot water before, but always cooked stuff.  
I hate doing dishes when camping, so I'll cook up pasta or rice casseroles and vacuum seal them.  The water pot doesn't need washed lol

I have also precooked and frozen meals/meal components for camping but never thought to vacuum seal them. (And I have one.) Thank you for the suggestion. A lot less space than containers.

We have camp dishes. Not the time of my life washing camp dishes, but we do it. 

F Me In The Brain

Simple things....was ordered long ago but came in this week.
For some reason I have been without a decent board for a while.
Like a new friend....

rgambs

deadendp said:

rgambs said:

Interesting, I never thought about sous vide for camping...I've sealed stuff in the food saver to be reheated in hot water before, but always cooked stuff.  
I hate doing dishes when camping, so I'll cook up pasta or rice casseroles and vacuum seal them.  The water pot doesn't need washed lol

I have also precooked and frozen meals/meal components for camping but never thought to vacuum seal them. (And I have one.) Thank you for the suggestion. A lot less space than containers.

We have camp dishes. Not the time of my life washing camp dishes, but we do it. 

Yeah i hate camping dishes.  We take paper plates and bowls to just burn up.  When I cook fresh food, it's all in a large seasoned wok that just gets the boil-wash.  Anything prepared before gets vacuum sealed and dropped in a hot pot.  I've had a few ziplocs blow out on me so when I got the food saver, it was like...fuck yeah.  If I make a pot of chili, I Ziploc it, then vacuum seal that.  It's nice too that you can pre-dice onions for dishes and vacuum sealed they don't onionize the whole cooler.

Cliffy6745

F Me In The Brain said:

If you are perfect on the temp with your machine at an hour....and I am near perfect in less than ten minutes?
I enjoy the process enough to like both approaches....

But because you’re heating it from such a high temperature on the outside, you’re never going to get the same temp throughout the way Sous vide does. You’re going to have some well done on the outside with a perfect temp in the middle. Sous vide gets a perfect temp all the way throughout. 

eddiec

Cliffy6745 said:

F Me In The Brain said:

If you are perfect on the temp with your machine at an hour....and I am near perfect in less than ten minutes?
I enjoy the process enough to like both approaches....

But because you’re heating it from such a high temperature on the outside, you’re never going to get the same temp throughout the way Sous vide does. You’re going to have some well done on the outside with a perfect temp in the middle. Sous vide gets a perfect temp all the way throughout. 

Interesting. I've seen them used on cooking shows but never purchased one. I see above that you finish them on a grill, which seems a neccessity because for me, a good char on the outside is as important as a luscious pink inside. I assume you finish it with as high a temp as possible for 30 seconds a side? Also, I can understand how it cooks them evenly throughout, but do you notice a difference in flavor? In the winter I alternate between a thick pan and a griddle pan, and in the summer I grill over charcoal. The taste off the charcoal cooked steaks is remarkably better in flavor.

rgambs

If I could afford a sous vide setup I would definitely be down to use it.  I've heard a sous vide steak with a good cast iron or screaming hot grill sear is the absolute best possible steak.  I would be interested in seeing how it does on a nice thick cut heritage breed pork chop.  Personally, I prefer the flavor of pork over beef, and a perfect chop is harder to achieve, they are a little less forgiving.

Cliffy6745

eddiec said:

Cliffy6745 said:

F Me In The Brain said:

If you are perfect on the temp with your machine at an hour....and I am near perfect in less than ten minutes?
I enjoy the process enough to like both approaches....

But because you’re heating it from such a high temperature on the outside, you’re never going to get the same temp throughout the way Sous vide does. You’re going to have some well done on the outside with a perfect temp in the middle. Sous vide gets a perfect temp all the way throughout. 

Interesting. I've seen them used on cooking shows but never purchased one. I see above that you finish them on a grill, which seems a neccessity because for me, a good char on the outside is as important as a luscious pink inside. I assume you finish it with as high a temp as possible for 30 seconds a side? Also, I can understand how it cooks them evenly throughout, but do you notice a difference in flavor? In the winter I alternate between a thick pan and a griddle pan, and in the summer I grill over charcoal. The taste off the charcoal cooked steaks is remarkably better in flavor.

This is definitely fair.  Yes, you need to finish it on a grill (or cast iron) that is as hot has it can possibly get to get the char as quickly as possible without really cooking it more.  If the temp is too low, you'll need to leave it on too long and it will defeat the purpose of the sous vide all together.  Definitely agree about the charcoal aspect.  If you finish it well on a grill, I think you still get the same flavor as a grilled steak, just with an ideal temperature obviously.  Definitely aspects to this that can be done in other ways better to people's preferences, but overall the best way to get the most accurate temperature.  

I have also had luck in adding in herbs and garlic to the vacuum sealed bag, especially for things like lamb or pork.

deadendp

Yesterday, my daughter made me apple filled crepes with caramel sauce. They were delicious. 

dankind

Holy crepe!

tempo_n_groove

josevolution said:

https://www.chileanfoodandgarden.com/easy-homemade-mayo/
The difference from the mayo my mother used to make is she only used the yolks of the eggs, this recipe uses the whole egg ..

I am going to eventually try this Jose.

deadendp

K was just accepted to the Culinary Arts career program for her junior and senior years of high school.  We're hoping that it takes our severely anxious and depressed kid and gives her something to work toward.  Give her a good life skill and a constructive way to work through her stress.  

She was very worried her crepes were going to suck and wanted me to help her.  I told her that I was going to let her rock it out on her own.  Other than deciding she wanted to cook them for a touch longer, she was proud of the result.  I told her they were great! 

rgambs

Those crepes look bomber!

GlowGirl

deadendp said:

Yesterday, my daughter made me apple filled crepes with caramel sauce. They were delicious. 

Congrats to your daughter on her culinary skills. They look delish. 

F Me In The Brain

Wow those crepes look great - and congratulations to K on her acceptance into the program.  Think of all of the cool things she can learn - and for some kids learning by doing is so much better or a way to do things.  Hope this works for her.
We look forward to more pictures and shared learnings from her!

dankind

My daughter has been baking our weekly banana breads (yes, with chocolate chips) on her own—zero supervision. She just turned 10, so you can do it, @MF117973 !!

I don’t know if she’ll ever make crepes that look as good as K’s, though. That takes a more delicate skill set than I think she possesses. 

hedonist

Big congrats to K! That’ll serve her well in so many ways. 

dankind

Fried chicken burrito (lettuce, radish, cheddar, colby, jack, habanero sour cream)



Edit: We had four types of chicken thighs for Mother's Day dinner last night (fried, grilled with salt and pepper, grilled with apple bourbon BBQ sauce, grilled with Carolina BBQ sauce; I also grilled some sweet potatoes). Using up leftovers for the week's lunches.

I could eat a burrito for every meal every day for the rest of my life.

deadendp

dankind said:

My daughter has been baking our weekly banana breads (yes, with chocolate chips) on her own—zero supervision. She just turned 10, so you can do it, @MF117973 !!

I don’t know if she’ll ever make crepes that look as good as K’s, though. That takes a more delicate skill set than I think she possesses. 

K has been making banana bread for about the same length of time. Good stuff!