Blue Gartr Meal Time: Bacon optional? Bacon required.

[Boyiee]

Yo sauce boss those sound pretty interesting. Desire to know more intensifies

https://recipes.anovaculinary.com/re...ched-pork-loin

That with a few minor alterations to taste.

Awesome that night but didn't reheat well for meal prep.

[dasva]

Yeah heavy fat based sauces like cream ones tend to have bad times in reheating. Think best I got was maybe 1 reheating without breaking. Never thought to do one in the sous vide though.

[Zetanio]

So I'm still in the market for like a plancha/cast iron grill topper.

I'm between

https://www.amazon.com/dp/B0008G2W2U...v_ov_lig_dp_it

and

https://www.amazon.com/dp/B00008GKDQ...v_ov_lig_dp_it

[Zetanio]

Gonna be used for smashburgers and veggies mostly.

[Zetanio]

Got some fiddlehead ferns from my grocery delivery service. They were shit quality and essentially inedible. Fucking mad. Boiling shrimp tonight though.

[Boyiee]

Gonna be used for smashburgers and veggies mostly.

I have the long pan, it's okay. Able to use indoors too in winter. I don't love it but idk if I'd like the other option more. It sucks to clean the long one if that's a factor, almost always cover it with foil.



Making healthy chicken fajitas tonight and want to use as little oil or even zero if possible. Thinking of doing peppers and onions at like 185 for 10min then cooling water to 145 for the chicken breasts for for an hour in the same bath leaving veggies in. I was gonna season everything in fajita seasoning first, debating adding some water to the bags to cover everything more evenly. It's a packet of fajita seasoning, fuck it. Then toss it in a pan for a minute or two with the juice and sauces made.

Should I leave the seasoning off the veggies? And to hold veggies down do people actually trust putting a spoon or something in the bag with them? Lol, seems like cancer to me idk why.

[Zetanio]

I just put a spatula over stuff that's too light.

I hate doing veggies in sous vide so no opinion there.

Season before and after. Taste after the bath.

[dasva]

Oil doesn't mean unhealthy... but I guess if you want more volume with less calorie sure. Double cooking like that might work but no idea. It's a fine balance when sautéing something like that and the fats also help the flavor by themselves. If you want to completely abandon your fat free gods you could even do something really crazy... like sometimes on Mexican dishes I'll take the sautéed red peppers and onions and make a red cream sauce with it.

I tend to do only basic seasoning before. Like salt, pepper, maybe some aromatics. Then do the rest/final adjustments during final cooking. You'll pretty much never get it right doing all pre and I find it harder to sear sometimes if it's something that doesn't completely dissolve but even something like just a little salt before helps a lot. Gets that flavor in deep kind of like marinating

Pretty much all plant stuff outside of something like potatoes are pretty difficult to sous vide and likely not worth the effort but yes spoons or such do work. Though depending on quality you might get a weird taste. For weighing things down though I just binder clips on the bag. They work like a charm though for something as buoyant as veggies you will have to add some weight to the clip itself luckily I got a ton of heavy magnets lol. Either way though steaming might be easier method of precooking. Or just sauté them like normal

[Boyiee]

I'm just gonna saute them in olive oil like normal, fuck it lol.

[Zetanio]

Good man

[dasva]

Good man

^this lol. Also avocado pretty too. Similar healthwise and not adding too much flavor to the dish but higher smoke point... though boy oh boy did I find out my accidentally last night that shitty ass stove can still smoke the fuck out of it lol

[Zetanio]

https://gfycat.com/gifs/ConsiderateDentalGreatargus


I made this, it came out TERRIBLE.

The yogurt clung to the chicken in a weird way and the flavor wasn't anywhere near shawarma. It didn't get crispy at all and I'm overall disappointed with the recipe.

[Salodin]

I'll give that a shot sometime soon. I made a similar dish with blue apron before and it came out amazing, so I'm willing to give it a go even though you hated it.

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[Zetanio]

The recipe is flawed, badly.

I should have listened to my gut and taken out most of the yogurt.

[Zetanio]

Also, I didn't stack in up at all, just baked normally. The 2 hour cook time is retarded. That thing is gonna be a brick on the outside and bad on the inside.

[Salodin]

Yeah two hours looked silly, stacking it that high looked silly. Iirc I just pan fried them and it came out great. We also didn't use as much yogurt per breast. Id adjust it a little but looks tastey.

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[Zetanio]

breast.

bruh

[Kirin]

I guess we know Zet is a thigh man.

[Salodin]

Chicken breast? That's what they sent me lol.

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[Zetanio]

gross