peteykirch
Member
I seared the outside in cast iron, that part was fine. It was more or less the majority of the inside of the chicken had a different chew that I guess we weren't used to.
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
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I seared the outside in cast iron, that part was fine. It was more or less the majority of the inside of the chicken had a different chew that I guess we weren't used to.
Yeah, I completely understand. I've only done poultry twice with my Anova and that was my initial reaction as well. Seems like it takes on the consistency and texture of certain types of deli meat.
You could always try 155 or 160 to see if you prefer it that way.
You should have better luck with the steak. What temp are you going for? This is a good guide.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#temp
peteykirch
Member
Yup, it's fine. When I got my stainless steel cookware last year, one of the reasons I was excited to get it was so that I could use metal utensils without damaging it.
totally normal. if the cookware is brushed stainless, it's even inevitable.
peteykirch
Member
Day 2 of the Anova produced a much better meal.
I picked up some chicken cheddar sausages for my GF, and cheddar jalapeno bratwurst for me at the Amish Market.
Did it at 155 for about 60 minutes, threw them in a hot pan to get some nice color on them.
So moist, and bursting with flavor. Perhaps the best sausages I ever made at home.
I picked up some chicken cheddar sausages for my GF, and cheddar jalapeno bratwurst for me at the Amish Market.
Did it at 155 for about 60 minutes, threw them in a hot pan to get some nice color on them.
So moist, and bursting with flavor. Perhaps the best sausages I ever made at home.
The Calphalon 10 piece cookware set arrived today.
(10" skillet not pictured because I couldn't fit it.)
Two of the pieces had small dents in them so I was able to get it for a further $21.80 off.
I did the initial wash but haven't tried them out yet. I'm excited to.
Did yours arrive yet Denali? What condition did yours come in?
Set came in today. I didn't notice any dents, looks perfectly new. Excited to start!
InfiniteBento
Member
Everyones new toys look amazing!
Im excited to see what you guys cook up.
On a positive note on my end, i talked to the head of pastry at my new job and she wants me to pull some shifts. Im excited to get back to it finally after these past 3 months away.
Im excited to see what you guys cook up.
On a positive note on my end, i talked to the head of pastry at my new job and she wants me to pull some shifts. Im excited to get back to it finally after these past 3 months away.
How do you like Blue Apron overall? Worth it? I'm a single guy living alone, so I assume most of the meals would actually leave enough for leftovers for lunch the next day. Thinking it might be a good idea to get me more in the cooking mode, then I can branch off and start trying recipes I choose.
Picked up another item: The Breville Mini Smart Oven. It's small enough that it's not taking up too much of the limited countertop space I have. People seemed to rave about it online, so I went with it. Anyone here have it, or one of the larger models? Looking into getting a chopping block with some heat-resistant silicon feet that I can sit on top of it to try and regain some countertop space. The top gets really hot, so I'm kind of nervous about it. A lot of the reviews on Amazon have people using their own solutions with good results. Breville sells their own solution, but reviews seemed to indicate that heat would still get through.
Oh yah, you'll have plenty for leftovers. They're portioned nicely...an individual portion is more than enough (though the minimum is 2).
Here's what I like.
1. They pretty much only give you what you need (sometimes you get a little extra in the way of produce)
2. Most every package they send (except for the bag with ice) is recyclable
3. The recipes are inventive (for me)...and they give me great ideas on how to use otherwise boring ingredients in new ways.
4. The recipes are printed on nice 8 x 11 cardstock with helpful instructions and pictures...you could save these and remake the meals another time if you want (which I plan on doing), will probably get a 3 hole punch and put them all in a binder.
5. There's an iPhone/Android app, so you can easily log on and skip weeks where you don't like the menu or you won't be home
6. You can alter your menu choices to other things if you don't like the current week's choices.
7. They provide wine pairing suggestions with each meal
So far, every recipe seems to be around 15 min of prep work and at most, 45 min cooking, though most of the recipes are thoughtfully written like (while food X is cooking, go ahead and start constructing Y).
I believe there is a free trial (1 week free) but it will require you to put in your credit card info, and after that, unless you can or start skipping weeks immediately, the meals will automatically be locked in the Saturday before the next week.
I'd definitely recommend if it you're looking to save time shopping and looking to try cooking with new and different ingredients or working with common ingredients in new and interesting ways.
That being said, I'm using this as a supplement to my normal shopping, so I usually only sign up for weeks where I'm too busy to shop, etc.
LocknessMobster
Member
One of the meals from my Blue Apron box this week. I loved it.
Roast pork with jasmine rice (zucchini, garlic and scallion) with a peach salsa (shallot, lime juice, lime zest and olive oil)
YUM!
InfiniteBento
Member
Made some mini strawberry shortcake cupcakes last week :>
Beautiful picture
So, in germany you can't buy boneless chicken thighs. I don't know why, but that beautiful part of civilisation has not reached us yet. So in June I removed the bones myself and put the meat in the freezer in nice 200gr packages.
Today, after watching some shingeki no soma I really got motivated to cook. I used 2 tbs sake, 2tbs soy-sauce and 2tbs of shio koji
, one clove of garlic and half a tea spoon of ginger for the marinade. Chicken and the marinade in a zip-lock bag and put it in the refrigerator for 2 hours.
Throw the chicken in the katakuriko starch
and fry it.
voila, Karaage! I love it. We fried it on our terrace, what better way to enjoy 35 degrees and the burning sun...
Today, after watching some shingeki no soma I really got motivated to cook. I used 2 tbs sake, 2tbs soy-sauce and 2tbs of shio koji
malted rice
Throw the chicken in the katakuriko starch
or any other starch flour
voila, Karaage! I love it. We fried it on our terrace, what better way to enjoy 35 degrees and the burning sun...
bucknuticus
Member
Ended up going with this! This will be my first move into charcoal ever so we'll see how it goes.
Nice. If you don't like it I'll gladly take it off your hands. It's really a nice grill. Keep in mind you'll need to preheat it which will take about 15 minutes but it's hands off time you can prep during. If you have any grilling or smoking questions post them here or in the BBQ thread.
Did you get it already?
bucknuticus
Member
It comes Wed, got it online and avoided some taxes on it. Read up on the gas start on it and apparently gets the coals hotter much quicker than even a chimney will.
Oh cool. What charcoal do you plan on using? Some start faster than others. I was a Stubbs man for a while but I got a few bad bags that really turned me off the brand, plus it's getting harder to find. Right now my favorite is Royal Oak charcoal briquettes. The Walmart by me has 2 bags for $7 and change and they burn hotter and longer than Kingsford.
bucknuticus
Member
That was my agenda next to research, my quick study was showing lump charcoal is better to use than briquettes
http://thesweethome.com/reviews/best-charcoal-for-grilling/
Here's a good writeup on different brands. Lump is great for grilling. I don't buy it personally because it's not as consistent for smoking, it burns faster, and because it's expensive/I'm cheap.
bucknuticus
Member
Cheers! Im sure ill be in here a bunch once i fire it up
Funky Papa
FUNK-Y-PPA-4
Girlfriend took me to a proper restaurant for dinner this past Saturday.
Apple and basil ajoblanco with cheese and salmorejo stones.
Octopus carpaccio with almond alioli and summer truffle (holy FUCK that was great)
Steak tartar with mustard icecream and sesame crackers
Low temperature cooked egg with Idiazabal cheese, Iberico dust and confit Iberico belly (this one was a Saint Teresa-like religious experience).
Scallop, wheat and bone marrow (tas-ty).
Seared bonito with green chile and escabeche sauces.
Free range chicken with lobster.
Honey icecream with chamomile sauce, apple and lyophilized yogurt (this is where I ascended to a new astral plane)
Cherry, cocoa mousse and blackcurrant (God help me)
And this little thing we got as we were getting out:
Hardened passion fruit meringue with vanilla crystals.
*drools*
It looks and sounds fantastic!
Forgive me for not getting it, but what's with the rocks in the dessert? It all looks amazing.
I stir fried some char siu pork for lunch but had nothing to eat it with. I found a ramen in the cupboard so I thinly sliced some cabbage and added it all together with some soy sauce and sriracha. Good lunch.
I get to practice my animals too. Bonus!
I stir fried some char siu pork for lunch but had nothing to eat it with. I found a ramen in the cupboard so I thinly sliced some cabbage and added it all together with some soy sauce and sriracha. Good lunch.
I get to practice my animals too. Bonus!
Meringues. And vanilla flavored dry caramel, I guess.
Funky Papa
FUNK-Y-PPA-4
They are meant to be visually in tone since the meringue and the crystals kind of look like rocks themselves, I guess. I've seen this at a number of restaurants with other rock-like recipes. You can't quite throw them into a white/glass dish and call it a day since they are like small chocolates or candy (each one of them are the size of a fingernail or close). It would look off.
^^ Super jealous. I'd love a fryer to really start on some decent coated dishes, but the other half isn't a believer. Plus we have almost no worktop space :-(
Does anyone have a quick and easy tomato pizza topper recipe? We make simple pizzas with our 3 yo daughter using bog-standard jarred sauce, goats cheese (for the lactose intolerant other half) and then trimmings etc. Sunday I go to the cupboard, and no pizza topping jars. Made a very very crappy sauce using chopped tomatoes, basil and tomato puree, but I know there must be better I can do in two minutes?
I don't want to have to cook up said sauce beforehand, but I suppose I could cook up batches beforehand and freeze if anyone has any suitable suggestions...
Does anyone have a quick and easy tomato pizza topper recipe? We make simple pizzas with our 3 yo daughter using bog-standard jarred sauce, goats cheese (for the lactose intolerant other half) and then trimmings etc. Sunday I go to the cupboard, and no pizza topping jars. Made a very very crappy sauce using chopped tomatoes, basil and tomato puree, but I know there must be better I can do in two minutes?
I don't want to have to cook up said sauce beforehand, but I suppose I could cook up batches beforehand and freeze if anyone has any suitable suggestions...
we will use and store it on our terrace..our flat is so small we could never use it inside lol.
about the tomato sauce..maybe fry some garlic until it is slightly golden, add canned tomatoes
I use mutti san marzano
the easiest tomato topping is to just blend canned tomatoes with a pinch of salt. you can add a bit of basil if your family digs the taste.
Funky Papa
FUNK-Y-PPA-4
Grated fresh tomato with some shrimp is a zero bother, absolutely killer sauce for basic, room temperature/cold pasta. Canned tomatoes can't compare to freshly grated ones.
Just sautee the shrimp a couple of minutes (this can be done while you are grating the tomato) with some olive oil, toss them into the grated tomato and you are done.
This sauce also works extremely well for spiralized vegetables.
Edit: Damn, you meant just for pizza. Homemade tomato puree works, but I'd recommend making your own sauce. Pizza sauce freezes well in glass jars, so you can keep some around for the ocasion. Check these recipes:
http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
http://www.seriouseats.com/recipes/2012/03/basic-tomato-sauce-jim-lahey.html
Just sautee the shrimp a couple of minutes (this can be done while you are grating the tomato) with some olive oil, toss them into the grated tomato and you are done.
This sauce also works extremely well for spiralized vegetables.
Edit: Damn, you meant just for pizza. Homemade tomato puree works, but I'd recommend making your own sauce. Pizza sauce freezes well in glass jars, so you can keep some around for the ocasion. Check these recipes:
http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
http://www.seriouseats.com/recipes/2012/03/basic-tomato-sauce-jim-lahey.html
Thanks all for the suggestions - I think I realise why my half-arsed effort tasted so bad, and I'll probably cook up a few pots for the freezer when I find an hour. In fact, the girls are off on holiday in a few weeks time, so I may have pizza every night - just to try things out...
InfiniteBento
Member
Im all for freezing sauces but you should never put glass in the freezer ;^;
I use the second link for my pizza sauce. I feel basic is best for this.
I like to freeze my sauce in ice cube trays and then I can transfer them to a ziploc bag for short term storage or vacuum bag for long term. It makes portioning easy.
Mason jars are actually safe for the freezer as long as the sauce is cool first and you leave a ton of room for expansion.
I like to freeze my sauce in ice cube trays and then I can transfer them to a ziploc bag for short term storage or vacuum bag for long term. It makes portioning easy.
bucknuticus
Member
It came! The grilling shall commence tomorrow....
Damn that thing is beautiful. I'm kind of jealous even though mine works great and I have a Slow 'N Sear in it. What kind of charcoal did you settle on?
bucknuticus
Member
going tomorrow to pick up some, will probably go with what you recommended.
I've been using the Thaan Pok Pok charcoal for yakitori. It's amazing stuff at a fraction the price of Japanese binchotan.
The best part is that it burns 4-5 hours long and if you only need it for 1-2 hrs you can just put it out and relight it the next time you need it.
https://www.amazon.com/dp/B00R8HILG8/?tag=neogaf0e-20
It's not cheap but I was able to use 4 logs to cook about a 50 skewers and still was able to use it the next day. Also its light on the ash and doesn't flare up or create odor.
I hope this one cross-post is alright. But I think good tea can be an important part of good food so maybe you might be interested
From left to right: Genmaicha by family Watanabe from Kagoshima, Sencha Soyo 2 from Hoshino, Tsuyuhikari is a new hybrid made from Asatsuyu and Shizu7132 created in 2000 by chasho Yamaguchi Shinya also from Hoshino, Shincha 2016 Yame Supreme from the Region Yame, on top Hakuju Matcha from Hoshino.
From left to right: Genmaicha by family Watanabe from Kagoshima, Sencha Soyo 2 from Hoshino, Tsuyuhikari is a new hybrid made from Asatsuyu and Shizu7132 created in 2000 by chasho Yamaguchi Shinya also from Hoshino, Shincha 2016 Yame Supreme from the Region Yame, on top Hakuju Matcha from Hoshino.
peteykirch
Member
Second try at doing a sous vide ribeye.
Came out much better. This was a giant hunk of meat, got 3 steaks nearly the same size at Costco for a shade under 30 bucks.
10 bucks for a perfectly cooked massive steak is a bargain.
I'm curious to try doing burgers via sous vide though.
Came out much better. This was a giant hunk of meat, got 3 steaks nearly the same size at Costco for a shade under 30 bucks.
10 bucks for a perfectly cooked massive steak is a bargain.
I'm curious to try doing burgers via sous vide though.