Cooking a Good Everything Else - Page 178 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Man, the internet finally failed me. There was an episode of Life Goes On where Corky and his girlfriend (who also had Downs) tried moving in together for a weekend and made Mac & Cheese together. No clips to be found

EDIT: Season 4, Episode 3, Premarital Syndrome - "Corky and Amanda's "trial marriage" gets off to a rocky start. (or crunchy, as in the crunchy macaroni and cheese: they didn't boil the elbows long enough) Interviews with couples who have Down Syndrome are interwoven throughout the episode." Sadly doesn't look like the show streams anywhere right now.

Last edited by weevil; 11-20-2015 at 06:16 PM.

Quote

11-20-2015 , 07:45 PM

#4427

sylar

Ivan Drago's homeslice

Join Date: Dec 2006 Posts: 20,307

Quote:

Originally Posted by cardsharkk04

You guys cooked any slow cooker dishes recently that you've liked? I'm looking to try something other than beef stew, chili, and bbq pulled pork.

ratatouille is pretty great, but you are out of season for good veggies. bean/lentil soups are also easy to do, and can use leftover au jus from your SV experiments.

Quote

11-21-2015 , 10:01 AM

#4428

Randiek

veteran

Join Date: Sep 2007 Posts: 3,101

I (euro) am thinking about getting an anova. What are some dishes that you guys think really improve a lot with SV, especially for daily life?

I only really need to get the anova, a big pot and some kind of bag right?

Quote

11-21-2015 , 11:08 AM

#4429

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

Poultry breast is amazing at 60C. Steak results can be great too.

Cook-chill-store is very useful, if you have vacuum bags and good refrigeration the food can be safe for a few weeks after cooking.

Quote

11-21-2015 , 12:55 PM

#4430

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by Randiek

This has become a regular in the rotation at the Wookie household:

http://www.seriouseats.com/2015/07/t...ken-thigh.html

We'll do 3-4 packs of 4 thighs each on a Sunday night, eat one then, and keep the rest in their bags in the fridge to finish through the week.

This comes out great, too, although salmon is out of season:
http://recipes.anovaculinary.com/rec...-creme-fraiche

Quote

11-21-2015 , 05:01 PM

#4431

Booker Wolfbox

Carpal \'Tunnel

Join Date: Aug 2012 Posts: 39,037

Quote:

Originally Posted by Randiek

I only really need to get the anova, a big pot and some kind of bag right?

I just turned mine on for the first time, that's all I have. Anova clamped to my biggest pot (~ 8L probably), a couple of seasoned chicken breasts in a zipper top bag with the air pushed out. Going to do 2 hours at 145F (63C) after reading
Kenji's guide. Can't wait to see how they turn out, it doesn't get any easier than this.

Quote

11-21-2015 , 05:49 PM

#4432

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Booker,

I do 1h15 @ 140 for chicken breasts. You definitely don't need 2h (though it'll be fine if you leave them in that long).

Also if you're just doing a couple of chicken breasts or other small volume stuff, no need to use a big pot.

Quote

11-21-2015 , 05:52 PM

#4433

brrrrr

Pooh-Bah

Join Date: Dec 2009 Posts: 4,371

Quote:

Originally Posted by cardsharkk04

You guys cooked any slow cooker dishes recently that you've liked? I'm looking to try something other than beef stew, chili, and bbq pulled pork.

I'm a big fan of jambalaya, like this recipe. I admit it comes out closer to like a soup or a stew than traditional jambalaya, but it tastes great and freezes perfectly well.

Quote

11-21-2015 , 05:56 PM

#4434

brrrrr

Pooh-Bah

Join Date: Dec 2009 Posts: 4,371

Quote:

Originally Posted by cardsharkk04

You guys cooked any slow cooker dishes recently that you've liked? I'm looking to try something other than beef stew, chili, and bbq pulled pork.

I've also adapted this recipe to the slow cooker, and it comes out great. I add potatoes, mushrooms, and carrots towards the end for a couple hours and cook for 9 hours total usually. Doesn't freeze well with the potatoes.

Quote

11-21-2015 , 06:09 PM

#4435

Booker Wolfbox

Carpal \'Tunnel

Join Date: Aug 2012 Posts: 39,037

Quote:

Originally Posted by El Diablo

Good to know. Not in any hurry today, so I set it for the 2h.

The pot I'm using isn't huge, but it doesn't seem like it's any too big. I wouldn't want to do a whole lot more than the 2 breasts I have in there. Might pick up one of those polycarbonate containers if I start doing this regularly.

Quote

11-22-2015 , 03:34 AM

#4436

HiC4rd

journeyman

Join Date: Feb 2008 Posts: 213

Any one got a go to for beef cheeks? Mention of the slow cooker sent me to the butcher to grab some.

Quote

11-22-2015 , 03:51 AM

#4437

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Ansky said 24 hour sous vide beef cheek was one of his favorite things he's ever cooked.

Quote

11-22-2015 , 04:48 AM

#4438

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Yeah, its pretty awesome with a red wine jus/reduction and some rich mashed potatoes!

Quote

11-22-2015 , 09:33 AM

#4439

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by HiC4rd

Any one got a go to for beef cheeks? Mention of the slow cooker sent me to the butcher to grab some.

Remove the silverskin from the cheeks, then:

(**these are not cheeks being braised, its just to show how to spread meat out in a pan to get it nicely browned**)

put cheeks back in pan with mirepoix, top with smoked ham hock stock (or any stock available but try to make your own ham hock stock if you can find some, it makes a really gelatenous stock), cover pan with foil & place it in oven at 250 for 4+ hours (til cheeks are tender and slightly pull apart)

remove all cheeks and strain all liquids to be used as a sauce by reducing it & adding salt, pepper and butter to taste

serve cheeks over celery root puree, top with reduced braising liquid

Quote

11-22-2015 , 10:11 AM

#4440

cashy

we have welbeck

Join Date: Jan 2007 Posts: 29,767

Quote:

Originally Posted by JackInDaCrak

Cook-chill-store is very useful, if you have vacuum bags and good refrigeration the food can be safe for a few weeks after cooking.

what are your favorites for cook and chill?
cooking all day/working long hours it's seems like a very good option for me, i'm thinking mostly sous-viding tough/cheap beef/pork cuts and using it as sandwich meat.
fish probably good too?

Quote

11-22-2015 , 10:25 AM

#4441

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

Not fish for long storage because I typically don't sous vide fish to pasteurization: fish benefits more from the lower precise temps that you can use eg salmon at 104F or shrimp at 113F. These preparations are great but not storage stable.

I tend to use cook chill store to crank out protein I can pasteurize then use flexibly later especially poultry or lean pork for slicing and serving cold.

Quote

11-22-2015 , 11:11 AM

#4442

cashy

we have welbeck

Join Date: Jan 2007 Posts: 29,767

ah thanks, 135-140F enough for pasteurization/longer storage then right(chicken)?
what about beef to 130F?

Quote

11-22-2015 , 11:18 AM

#4443

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

You *can* pasteurize beef at 130F but it's cutting it close since some bacteria can survive up to 127F if I'm not mistaken.

Heres some reference info
http://www.douglasbaldwin.com/sous-vide.html#Safety

This guy recommends 131 minimum for beef pasteurization.

Quote

11-24-2015 , 08:40 AM

#4444

PartyGirlUK

Carpal \'Tunnel

Join Date: Nov 2004 Posts: 23,530

Will Anova/Sansaira/Nomiku have Black Friday deals?

Quote

11-24-2015 , 08:55 AM

#4445

Booker Wolfbox

Carpal \'Tunnel

Join Date: Aug 2012 Posts: 39,037

Anova will have some leftover Anova Ones at $99 and Bluetooth models for $129

Quote

11-24-2015 , 11:24 AM

#4446

potato

old hand

Join Date: Jun 2004 Posts: 1,573

ChefSteps just announced their own immersion circulator:

http://chefsteps.com/joule

Quote

11-24-2015 , 12:44 PM

#4447

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,260

Quote:

Originally Posted by PartyGirlUK

Will Anova/Sansaira/Nomiku have Black Friday deals?

Anova is having deals now:

$50 off our Bluetooth Behemoth - the Anova Precision Cooker

I have this one and am happy with it:

Get Sous Vide’s OG, the Anova One, for just $99!

Quote

11-24-2015 , 04:06 PM

#4448

Somewhat Damaged

grinder

Join Date: Jul 2008 Posts: 642

Quote:

Originally Posted by potato

ChefSteps just announced their own immersion circulator:

http://chefsteps.com/joule

If I didn't just get an Anova last year, this would be very tempting.

Quote

11-24-2015 , 04:41 PM

#4449

pokerplease

adept

Join Date: Oct 2006 Posts: 1,163

wrt chef steps. "Available Internationally late 2016"

Quote

11-24-2015 , 04:52 PM

#4450

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,198

What's the selling point for that ChefSteps thing over the Anova? afaict it's just more expensive.

Quote

Page 178 of 850

First

78 128 158 168 173 174 175 176 177 178 179 180 181 182 183 188 198 228 278 378 678

Last

Post Reply Subscribe

...

Page 178 of 850

First

78 128 158 168 173 174 175 176 177 178 179 180 181 182 183 188 198 228 278 378 678

Last