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  1. #2261
    Atheist Douchebag.
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    Quote Originally Posted by Tokitoki View Post
    It was 35 min on high pressure with a natural release.
    That recipe is wayyyyy wrong.

    You need a minimum of 50 minutes with a natural release. More for larger pieces.

  2. #2262
    Atheist Douchebag.
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    Quote Originally Posted by Tokitoki View Post
    It was 35 min on high pressure with a natural release.
    That recipe is wayyyyy wrong.

    You need a minimum of 50 minutes with a natural release. More for larger pieces.

  3. #2263
    I like to eat food
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    Well there's the problem...

    Think I could throw them back in without completely ruining them?

  4. #2264
    I like to eat food
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    Forums borked. I only hit submit once.

  5. #2265
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    They aren't ruined. Get em back in there for another 30 minutes, wait 10 minutes and release. should fix em up.

  6. #2266
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    Sweet. Thank you, sir. The short ribs we got are RIDICULOUS. The one is 4 ribs with like 3-4 in of meat on it. The other section was a little smaller. 2 ribs with less meat on top.

  7. #2267
    Special at 11:30 or w/e
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    I did a rack of St. Louis in the pot last night too. Did 40 on high and then baked for an hour. Was excellent.

  8. #2268
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    I made a quick shakshuka for breakfast. Doubled the veggies, halved the sauce, used a little sour cream instead of feta/goat cheese because I didn't have any. Used a leftover baguette end. It's pretty dank.

  9. #2269
    Atheist Douchebag.
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    double

  10. #2270
    Ridill
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    Made a few different things over the past week.

    Sausage + Shrimp Jambalaya:

    Used a zatarain's box mix because it has generally served me well, but cooked the shrimp (and marinated them) in a mix of jalapeno juice, lime juice, old bay, salt + pepper, and half a lemon. Just used salt + pepper and some garlic on the sausage and cooked it with a touch of oil. Ended up with nearly 3 lbs. of meat overall.

    Spoiler: show




    Next was Jalapeno Stuffed Bacon Wrapped BBQ Chicken.

    Cleaned the peppers and them filled it with a mix of cream cheese, shredded cheese, finely diced onion, salt + pepper. Did the same salt + pepper on the chicken, split them on the side, and placed the jalapeno in there. Then used 5 or 6 strips of bacon and wrapped it around the chicken. If you get a good lattice on the bottom, you don't need toothpicks. Put those in the oven at 365 for about 35 minutes, glazed with BBQ sauce, and put back in for another 10-12 minutes and they came out near perfect.

    These were massive chicken breasts though, you could get 2 individual meals out of one quite honestly.

    Spoiler: show





  11. #2271
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    Damn bro you put in work. Looks amazing!

  12. #2272
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    Homemade miso soup. Made the dashi with katsuobushi and kombu. Added some yellow miso. Came out a bit too thick and salty because I let the water reduce too much.

  13. #2273
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    Yesterday my friend who loves the charcoal grill came over so we did some burgers and dogs. I remembered I had some center cut chops that needed to get cooked ASAP so I threw those on as well. I just eye balled the chops and decided once they cooled off I'd just rip one open with my hands (don't know why I did that). It was incredible and made me appreciate how many different styles of cooking you can do a simple thing such as a chop but enjoy it so many different ways.

  14. #2274
    i should really shut up
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    Bought this beer, and made the meal because of it. So I was a bit indecisive as to which (beer or here) thread to toss it in. Loved the meal so much that I will stick it here.

    Jägerschnitzel mit Kartoffelsalat und Speck:




    Beer was also super good too.

  15. #2275
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    That's pork schnitzel right?

    Looks awesome.

  16. #2276
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    Looks nice... I've meal prepped skin on salmon from whole foods which I sous vide at 120 and pan seared for the second day in a row so exciting wish I had some steak/veal and potatoes.

  17. #2277
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    OK peeps, educate me. I have some center cut pork chops I need to do right now. I'd like to sous vide and recipes I see say 1 1/2 to 4 1/2 hours. So a 3 hour gap from when they are done? So is it done at 1 1/2 or 4 1/2? Help BG!

  18. #2278
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    Quote Originally Posted by Kalmado View Post
    OK peeps, educate me. I have some center cut pork chops I need to do right now. I'd like to sous vide and recipes I see say 1 1/2 to 4 1/2 hours. So a 3 hour gap from when they are done? So is it done at 1 1/2 or 4 1/2? Help BG!
    It's done any time after 1.5hrs and any time before 4.5 hours. It's cooked after 1.5 hours, but if you leave it in longer than 4.5 hours the texture will change among other things.

    Think of it like a crock pot where you can set it and forget it. You plan to cook it and eat it in 1.5 hours and you set it up to go. Then oh shit your wife's car broke down and you gotta pick her up, np you can leave it in for up to 4.5 hours (at least with that particular cut/recipe) and nothing will have changed. You can still eat your late dinner and it'll be just the same as if you ate on time. Relatives late for dinner? No problem. The glory of sous vide.

    Something like a steak at 125 you don't want to go passed a few hours, something like a brisket you can go for 24-72.

  19. #2279
    Atheist Douchebag.
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    Exactly, well said. The ending time is the point where the texture of the cut will begin to break down or change.

  20. #2280
    i should really shut up
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    Quote Originally Posted by Zetanio View Post
    That's pork schnitzel right?

    Looks awesome.
    Yeah, I picked a pack of chops from Wegmans and loudly beat them flat with an inefficient rolling pin, since I don't actually have a proper tenderizer.

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