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Tom Cutts Staff Northern CA 5925 Posts |
Why sous vide, of course! They came out great!
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Daryl -the other brother Special user Chicago 594 Posts |
So instead of putting the lobsters in boiling water for a few minutes, you put them in hot water for several hours?
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Tom Cutts Staff Northern CA 5925 Posts |
You need to do your homework. You are missing several key points and just coming across as argumentative.
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Daryl -the other brother Special user Chicago 594 Posts |
Yes Tom, you are right, I need to do my homework and part of that homework is asking questions to people who use this method. As I said in the other thread I never heard of this before it came up on the Café. Sorry if it came across as argumentative, that wasn't the intent. My main question (as stated on the other thread) do you need a special cooker? If the idea is to keep the water at a specific temp. for a long period of time can't I achieve this by using a crock pot?
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Tom Jorgenson Inner circle LOOSE ANGLES, CALIFORNIA 4451 Posts |
Crockpots don't keep chosen temperatures beyond 'Low' 'Medium' and 'High'. With Sous Vide, you can select the exact temperature you'll cook at...and the meat will never cook beyond what it becomes at that temperature, no matter how long you keep it in the pot. The meat gets more tender, never gets over done, or well done, dried out or burnt.
You can generally use any large pot and the Sous Vide device itself is the thing that heats the water. Since the thermostat is intrinsic to the device, it keeps the water at exact temperatures. Time is less a factor than temperature. Sous Vide has been used in upscale restaurants for awhile, but consumer models are relatively recent (a year or so at best) and are dropping in price as more and more units are being sold. Good ones are floating a bit above $100 nowadays. Soon, we'll be seeing a model 'As Seen On TV' with incessant commercials and 'But Wait, There's More!'. Somebody correct me if I'm wrong...
We dance an invisible dance to music they cannot hear.
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Daryl -the other brother Special user Chicago 594 Posts |
Thanks Tom. Sounds very interesting.
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Tom Cutts Staff Northern CA 5925 Posts |
Bob, I did a variation on the mushroom salad you posted. I went with cilantro instead of parsley. Since cilantro is a more delicate flavor I used about twice as much, and added the green tops from five scallions. Turned out nice, and perfect with the Arbor Brook Oregon single clone Pinot I had!
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Thanks for that Tom, will try the cilantro next time myself!
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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imgic Inner circle Moved back to Midwest to see 1336 Posts |
Finding myself in Dallas this week...gorging on way to much BBQ. Found Hutchin's BBQ in McKinney (because I stopped at the magic store up that way)...and have been eating pounds of ribs and brisket since...
"Imagination is more important than knowledge."
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
<feeling envious>
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Dr SH Elite user French Spirit in Sydney 425 Posts |
Does anybody watch the TV serie "Heston's Feasts"? His cooking is pretty much magic.....
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Dr SH Elite user French Spirit in Sydney 425 Posts |
Since the "sous vide" cooking left this group , nobody is posting anymore here ...
Does it mean the traditional cooking , the taste of a good roast and the flavor of your grandma's cooking is dying ? |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Not at all! Sous vide is just another tool for the kitchen.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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imgic Inner circle Moved back to Midwest to see 1336 Posts |
I just made a killer minestrone soup...no sous vide techniques involved.
"Imagination is more important than knowledge."
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Daryl -the other brother Special user Chicago 594 Posts |
Quote: Didn't you have to heat the water?
On Feb 17, 2016, imgic wrote: |
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Tom Cutts Staff Northern CA 5925 Posts |
In the past few days I have broiled lamb loin chops, a ribeye, and whipped up a giant pot of turkey vegetable soup.
The meats were just faster going traditional. The turkey soup has been a three day thing! |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
On Valentine's day my wife made Greek fried chicken.
The chicken is marinated in lemon juice, wine vinegar, olive oil, onions, garlic, thyme, marjoram, oregano, pepper, coriander seed, and juniper berries. It's coated with seasoned flour and fried to a light brown, then baked. It's crispy, not oily, and makes the house smell wonderful. And it's delicious. |
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S2000magician Inner circle Yorba Linda, CA 3465 Posts |
Tonight she made tamale pie, which I augmented with homemade pico de gallo:
Mix together and chill. Yummy! |
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Dr SH Elite user French Spirit in Sydney 425 Posts |
Thank you S2000magician, Tom Cutts, imcic and to reassure me that the “sous vide” is not the only tools in a magician kitchen.
All your cooking and S2000magician’s wife cooking looks like to be delicious… shame I am too far to visit |
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imgic Inner circle Moved back to Midwest to see 1336 Posts |
Quote:
On Feb 17, 2016, S2000magician wrote: That sounds so good. Will be on my list to make soon.
"Imagination is more important than knowledge."
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