oh, I misread what you meant. Carry on.
oh, I misread what you meant. Carry on.
So saw a neet recipe for mashed potatoes using sous vide. Obviously this is a higher temperature than you normally use the device but well within ranges Anova says it will work. Yeah they lied. Turns out the hot moist air that will come up messes with the sensor and now it reads -17 lol. So yeah you really have to stick to lower temps unless you got it sealed up real well
Also I'm going to do my first sous vide brisket for Christmas, debating nitrates/Prague powder or not. Whatever.
I haven't decided what to top it with, like gravy or bbq. Anyone got a wicked recipe? Debating adding some heat for a hot and sweet type deal. Friend made this BBQ sauce with home grown jalepenos crock potted in and it was the best thing I've ever had.
The dudes house I'm going to is probably going to be smoking a ton of shit, serving lamb and filet and other expensive or eccentric things so I need to show him up and thought sous vide brisket.
I haven't tried ping pong balls I use a lid that I cut the anova shape out of but I heard a thousand ping pong balls works best.
What ended up working was purposefully letting steam out the other end lol.
Idk why it reminds me but it does, I got a free Ham shank cause of thanksgiving and I put that whole 12lb thing in my anova in the plastic it came in at like 140 for a few hours. Shit was filled to the fucking brim and I had leaked water out a few times but it was juicy as fuck browned it up with quick glaze in the oven ate it for a week best free 12lbs of meat ever.
i did some salt and pepper shrimp today. it's been one of those love/hate things. love the way they taste, can't get past the texture (you're supposed to eat them unpeeled). decided to try them myself. so easy. read a few recipes and adapted to what i had in the house already (i.e. i didn't have white and green peppercorns). in the end, i went with:
3 tablespoons corn starch
1 tablespoon ground black pepper
1 tablespoon season salt (i use Raven's)
1/2 tablespoon garlic powder
sprinkle liberally with red pepper flakes, mix together.
take unpeeled shrimp. remove heads if you want (i did because my family objects to eating things with black, soulless eye). i removed the tailfin because it's annoying to deal with, but otherwise do not peel.
toss with mixture.
heat a couple tablespoons of oil in a skillet on high.
place in shrimp in skillet, heat 3 minutes per side. serve while hot.
after action review: i think i could have tossed them for a 2nd coat of the mixture, give them a little more crunch. so good. you cook them right and the shells don't taste like fingernails at all.
My greatest masterpiece, my ground turkey
Are you using a tupperware lid as a plate?
Get out of my thread.
Just snatched the Anova Sous Vide BT for $84 after tax. Surprise gift for the wife (we don't buy gifts for each other for Xmas really). We've never discussed buying one or anything so it's going to be awesome to watch her open this gift!
made tuna salad with avocado (no mayo), tuna, salt, pepper, onion, and - this was a random last-minute thought - a few drops of sesame oil
ohhhhhhhhh fuck. I am always, ALWAYS putting sesame oil in my tuna from now on.
no pictures because screw you it's tuna salad wtf do you want from me?! but it's amazing. if you have sesame oil on hand, throw a dash in next time you make tuna salad. and use avocado because only fat ugly pathetic losers use mayo for their tuna salad
Two things. 1) Had the work Xmas dinner at the only "fancy" restaurant in my town. Had the Ahi Tuna medium rare with risotto and fried spinach. Had a sesame and something crust and was pretty good. Wife had the scallop entre. Was excellent.
2) Made boneless chicken breast in the sous vide over the weekend. Used salt, pepper, garlic powder, basil, and parsley for seasoning. Was stupid good. Can't wait to do so much more with it.
Good tuna should be rare at most, quick sear on each side and basically raw, or raw.
Of course, if the restaurant isn't so great, I don't recommend getting rare/raw fish.