Blue Gartr Meal Time: Bacon optional? Bacon required.

[Kalmado]

I was talking about Kalmado over here, but you should link that marinade, too.

The tough thing for me is doing things to taste like my wife. I have to follow a recipe exactly and then tweak it. She'll just grab stuff and throw it together and it comes out great. About the adobo though, it's definitely easier to cook in the crock, but it's hard to get a sense of the sauce. When cooking on the stove top you boil the sauce, add meat, and simmer for around two hours depending on volume. Doing it the latter you can adjust the sauce while it simmers. The meat isn't quite as tender as the crock pot recipe, but with the option to tweak the sauce on the spot it allows for making it tastier.

Oh, and I use shoulder typically. Last week Kroger had it on sale for 99 cents a pound.

[Salodin]

This guy knows where it's at! Hispanic checking in, Pork shoulder is the bees knees. Salt, lots of fresh garlic, onions n oil, and cook that shit for half the day. So easy, soooo good.

[Boyiee]

Anyone ever try sous vide turkey tenderloins? Just grabbed some on sale butterball lemon/garlic boneless turkey breast tenderloin. I hate baking this shit because its thick on one end and thin on the other. There's two in a pack.

Brain and internet tells me I could tie them together opposite each other to make a cylinder like a pork loin and do it at 142-145 for 2.5-3hrs, but I'm wondering if I have to do that at all... since I theoretically could just drop them in their own bag and never unpackage them since its airtight and food safe. My fear is the glue might give and water could get in, but I know you can do this with bacon so why not turkey breast. Only thought is it might need something to weigh it down.

[Zetanio]

I would rebag it.

You don't need to tie them together. Times and temps are correct.

You're best off cooking it simple with salt and pepper and adding flavor after.

Also you can remove the skin and cook it separately to get crispy if you want.

There's no real need for equal sizing with sous vide unless the cooking time is short (Like with a steak/fish)

[dasva]

I do chicken breast in the bag kind of like that when I'm super lazy though at a slightly higher temp/lower time (really a matter of taste. Also often if I'm being that lazy I drop it in frozen so time is actually a bit longer then)... it sort of works but isn't the best. They tend to kind of semi heat weld together with each other. Much better to rebag separate with minimal seasoning imo.

You will often need to weight things down so might as well start looking into it. That said dense things sealed well like most meats tend to do better in that regard.

[Boyiee]

Its butterball comes pre marinated I was just going to throw it into the bags with that. It's already deboned and deskinned nice and easy.

[Boyiee]

I do want one of those plastic chains or something to weigh shit down like alton brown does.

[Zetanio]

I never have too many problems. Never had to weigh anything down.

[dasva]

Only things I've had much problems with in that regard is veggies, non solid objects like aforementioned veggies though they float for other reasons too, and more porous stuff such as ground beef like doing hamburgers. That said even the hamburgers only kind of half float.

[Tokitoki]

You sous vide burgers?

I have lost all faith in humanity. This is not what burgers are.

[Zetanio]

You sous vide burgers?

I have lost all faith in humanity. This is not what burgers are.

It works pretty well but only for grilling imo. Sous vide to rare, sear on grill at super high heat.

They are better in a med/hot flat pan for 4 minutes a side so they can get those fucking serious crusts on em.

[Salodin]

I'm about to jump in on this, which should I get from amazon? Is going from $100 to $150 a big difference in the machine you get? And am I ok using this in my stockpot?

[Zetanio]

https://www.amazon.com/gp/product/B0..._al_bw_c_x_1_w

Get that

You are fine using it in a stock pot but I feel like it works better on a flat walled plastic containers like this

https://www.amazon.com/Rubbermaid-Co...rmaid+12+quart

[Boyiee]

Yes to above. On the Amazon page there should be a "frequency purchased with" or "customers also bought" area and it'll have a link to the big Rubbermaid tub. I have the one with the lid and I cut a small section out of it so I can use it.

[Kalmado]

For Amazon specifically: "Today only, get $8.62 off your purchase of $50 or more when you apply promo code BIGTHANKS at checkout." Must be an item(s) sold & shipped by Amazon.

[dasva]

You sous vide burgers?

I have lost all faith in humanity. This is not what burgers are.

I live in an apartment with really shitty small stove. It's incredibly hard to get the inside cooked to edible without burning the outside on said stove. Also it's Pgood for juicy lucies since cheese can take awhile to melt on the inside on just the grill and helps seal the meat before you throw it in the pan so less likely to leak.

As far as containers I use a plastic one similar to one Zet linked from a restaurant supply store. I've been liking deeper ones better though as the bags tend to be less likely to clog up the ports on the sous vide

[Tokitoki]

Spoiler: show

Skirt steak with udon noodles in a mushroom broth.

1/2 oz dried shiitake
1-inch cube of ginger, diced
1 large clove garlic, diced
3 radish, sliced thin
1 scallion, white end sliced thin; green sliced on an angle for garnish
1 persian cucumber, sliced thin
.75 to 1lb fresh udon noodles
2 stalks celery, sliced thin
2 tbsp sesame oil
2 tbsp rice vinegar
1/2 tsp togarashi (it's a paprika and sesame spice blend)

Season steak with salt and pepper, let come to room temperature.

While steak sits, prepare the fresh ingredients. Dice the ginger and garlic, thinly slice the radish and scallion. Put the dried shiitake in a bowl with 1 cup of hot water.

Put half the ginger, half the sesame oil, all the rice vinegar, persian cucumber, and togarashi in a bowl. Season with salt and pepper and let sit. The idea is to make a quick pickle.

Sear the skirt steak and cook to your preferred doneness, as long as it's medium rare-ish. Let rest.

While the steak rests, put the last 1 tbsp of sesame oil in a medium pot on medium-high. When oil is hot add ginger and garlic. Cook for 30s to 1min.

Add celery, whites of scallion, mushrooms, and mushroom water to the pot. Cook about 3 minutes until slightly reduced and celery is softened.

Add udon noodles to the pot and let cook about 2 mins, stirring to be sure they are within the liquid and coated.

Separate noodles and broth into two bowls, top with radish, pickled cucumber, sliced skirt steak, pickled ginger, greens from scallion, and some of the pickling liquid.

[Zetanio]

That looks fucking delicious.

Making Thai curry stir fry for dinner
Probably won't take pictures

[Zetanio]

I have a frittata in the oven and I forgot to stir it before putting it in.

About to have messy eggs for brunch

[Tokitoki]

Zet:

I don't know if you've been, but I went to La Sirene on the west side for my dad's birthday last weekend and it was fantastic. Cash only and can byob up to 1 bottle per 2 people.

Had the kassulet and it was phenomenal. My dad had a filet with foie gras on it, wife had duck breast with cranberry sauce and veggies, dad's fiancee had seafood linguini she said was very good as well.