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  1. #2701
    Ridill
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    Can you sous vide a corned beef, and if so is there any brining required before hand?

  2. #2702

    Sweaty Dick Punching Enthusiast

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    You can sous vide anything. It's just gonna be a matter of size...if you have a big enough container and a big enough bag for your corned beef nothing's gonna get in your way.

    There's only brining required if you are making your own corned beef from scratch. Beef brisket + brining with the right spices = corned beef. If you're buying a pre-done corned and just cooking it for dinner then no extra brining is necessary.

    I'm not gonna sous vide my corned beef. Maybe if I were just making some corned beef for sammiches, but I want the cabbage, potatoes, and carrots all in the pool if I'm making corned beef and cabbage for dinner.

  3. #2703
    Ridill
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    Maybe the question is better *Should* I sous vide a corned beef? I normally crock pot or oven roast, but wanted to see if anyone had experience with sous vide brisket.

    I'm just worried about it consistency wise. Fat wouldnt render much at 135/140 and a badly cooked corned beef is pretty terrible stuff.

  4. #2704
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    Quote Originally Posted by Kirin View Post
    Maybe the question is better *Should* I sous vide a corned beef? I normally crock pot or oven roast, but wanted to see if anyone had experience with sous vide brisket.

    I'm just worried about it consistency wise. Fat wouldnt render much at 135/140 and a badly cooked corned beef is pretty terrible stuff.
    No, you shouldn't. There are many things you shouldn't sous vide. But you can sous vide pretty much anything, it's just a water oven.

    Crock pot and stove top and oven cooked corned beef and cabbage and potatoes comes out so damn good and you can't really screw it up, and it's also like the easiest thing to cook. There aren't many ways to really shock and awe and deliver something unusual or extraordinary with corned beef.

    Prime rib falls into the shouldn't sous vide category as well and ribeye is honestly borderline depending on time and effort you want to put in.

  5. #2705

    Sweaty Dick Punching Enthusiast

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    Ahh, gotcha. I haven't done it because I'm a stubborn old Irishman who doesn't feel the need to change how he cooks corned beef and cabbage. The internet says it's fine though, you're just gonna sous vide it for quite a while...like 8-10 hours depending on the temp.

    Maybe I'll give it a whirl for just a corned beef to make some reubens.

  6. #2706
    Caesar Salad
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    Sous vide corned beef doesnt sound that great. I feel like itd be too moist, and the texture would be off. Try it though and let BG know lol.

    Sent from my SAMSUNG-SM-G935A using Tapatalk

  7. #2707
    I trusted Zet and this is what happened
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    Welp just got invited to help out on a smoke of 10 pork shoulders in a couple months. I may have impressed someone with my Super Bowl butt.

  8. #2708
    Caesar Salad
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    Quote Originally Posted by Kaslo View Post
    Welp just got invited to help out on a smoke of 10 pork shoulders in a couple months. I may have impressed someone with my Super Bowl butt.
    *heavy breathing intensifies*

    Sent from my SAMSUNG-SM-G935A using Tapatalk

  9. #2709
    Ridill
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    This is an outline of all the butts.

  10. #2710
    Ridill
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    Hello food fam. I'm back with new and improved Grilled Cheese that I've been being too lazy to upload for last few weeks lol

    First prepped fixings:
    Mushrooms: Giorgio canned mushrooms sautéed in butter with shallots. Then when almost done added Brandy, thyme, garlic salt and some garlic better than bullion and cooked until liquid was mostly reduced



    Onions: Yellow onions caramelized with butter and at the end when browning add a little bit of brown sugar and aged balsamic





    Fixings Not pictured (sorry guys):
    2nd batch of onions. Done similar but with red onions and no brown sugar.
    Red bell peppers sautéed in avocado oil until soft then browned/blackened with cumin, cayenne peper and salt.


    Time for the sammiches
    Left: Caramelized yellow onions, triple cream brie, Gruyere, and a sprinkle of gorgonzola
    Right: The mushrooms, brie, smoked provolone and gruyere




    The meal is previous 2 sammiches with truffle chips, hard cider and a tomato bisque I got at Costco that I added a bunch of heavy cream, parmesan and some fresh cracked pepper and salt to



    Back to the grilled cheese
    Left: The sautéed bell peppers with mozzarella
    Right: Age white cheddar, provolone, goat cheese, truffle aioli spread on both inside sides after grilling that side, and garlic salt



    Last but not least
    Left/bottom: One inside side had the truffle aioli spread the other Rao's pizza sauce after grilling that side, with parmesan, asiago, garlic salt and oregano inside. Mozzarella and pepperoni on top
    Right/Top: Triple cream brie, aged white cheddar, gorgonzola, salt, the caramelized red onions and blueberry and lemon jam.




  11. #2711
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    I think last night will be my last attempt at fried chicken. Did two thighs in a skillet and two in the air fryer. I believe I season them properly and the flour as well but there just never seems to be good flavor. It's cooked fine but I'm missing the exit to flavor town.

  12. #2712
    Ridill
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    Do they come out fine frying normally?

  13. #2713
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    Quote Originally Posted by dasva View Post
    Do they come out fine frying normally?
    The moisture and texture is fine. Flavor is non existent. I coated all 4 thighs with a salt/pepper/garlic mix. Two I put paprika and chipotle flakes. Other two roasted herb seasoning from Weber brand seasonings. I seasoned the flour with the salt/pepper/garlic and even thought I put too much seasoning in it. Wash was egg and milk. No buttermilk on hand. I'm chalking it up to this item being a thing I'm just not good at.

  14. #2714
    Ridill
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    I mean to say different cooking methods do effect the taste particularly when removing fats from cooking. Might be worth ruling out if the air fryer doesn't work as well with those herbs and spices

    Also have you tried not using a wash? Growing up we'd always just toss the chicken in a bag of flour and Johnnies seasoning salt no wash and came out great.

    Also potato starch works really well for frying too

  15. #2715
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    For dinner tonight I have one of each method to eat so we'll see if there is any significant difference. I have not tried no wash or potato starch. I'll look into it.

  16. #2716
    She Shoots For The Stars
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    Okay. I'm kinda at my wits's end here.

    Sis tends to have a problem with a rather touchy tummy now and then. My go to is a rice and a cheese casserole then but I can't make THAT all the time, considering that she's been sickish half the freakin' month this month.

    I was thinking there OUGHT to be more rice + ground beef casseroles that don't take either some kinda broth or are spicy/mexican (SIS HATES SPICY, says it gives her heartburn and she won't eat it; if I want spicy I have to go outs to eat. And yes, spicy never bothered me.) other than the one; does anyone here have any bright ideas?

  17. #2717
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    Hearty Frittata?

    What does your sister consider to be a good food for an upset stomach?

  18. #2718
    I like to eat food
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    And what is an upset stomach?

    If she's okay with some extra farts, can do rice & beans with a mild sausage. Can still use cumin, garlic powder, paprika, oregano, and a touch of chili powder without making it spicy.

    Chicken salads. Not the mayo kind, but like Chicken Caesar salad or balsamic with tomato, peppers, grilled onion, feta?

    Pasta with a red sauce. Avoid cream sauces if her stomach is bothering her.

  19. #2719
    She Shoots For The Stars
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    When she has the problem (due to Lymphedema messing with more than her legs), it includes wanting to throw up + lately it's been diarrhea too.

    Since we got erm, THAT problem, prolly green veggies would be a bad idea. That's why i was looking into rice-y stuff. But maybe noodles would be okay too.

    And that frittata idea sounds like a GREAT idea. I'm always looking for new recipes that use stuff we got on hand for good reason, since we don't have a lot. Might be able to find a few and adjust.

  20. #2720
    I like to eat food
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    She could probably use some fiber, unless there's something medically that would make that a bad idea.

    Personally, eggs do not agree with my stomach so I never go that route when I'm not feeling well.

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