I had a Rubbermaid container with 6-7? Gallons of water in it at 165 degrees just about centered up on the corner. Perfect storm if weight and heat I guess.

Sitting directly on the counter. Guess I should have put a towel or something under it.

OK, next issue: I had to cut my 9 lbs shoulder in half to fit in gallon freezer bags. Can I freeze one of them for later. If so, should I drain the juices and put it in a new bag, or just cool it and freeze as is?

that sucks, I'm paranoid about that happening so I've always put my water bath on some silicon/rubber? heat pads.

Same, I use cork circle things (apparently called trivets I guess https://www.amazon.com/Ikea-Cork-Tri.../dp/B001PNHWFC).

It's expanded back and you can't even see a crack now.

Thank God.

Bode,

You could have just buffed that out.

Sous vide some scallops before searing them off and decided to make polenta to go with them, and on a whim, I stirred pomegranate seeds (and fresh corn) into the polenta. It turns out that I may be a genius.

even if the crack didn't close back up that's an easy fix for any competent countertop contractor. almost every solid surface counter has at least one seam, and most people can't find them because they're easy to install.

Any one have kid friendly Sous Vide Fruit Recipes?

Most of the fruit recipes have some sort of alcohol in them.

https://www.chefsteps.com/activities...e-poached-pear

Alcohol gets cooked out. Thing is delicious.

Got this from the comments section of a Serious Eats cuban recipe, purportedly from a Cuban grandmother (hence why the formatting is a bit jacked up):

If it didn't, I could have just had you or one of the ladies in my office pick me out some new counters.

Made Kenji's skillet tortilla pizza tonight. Excellent.

omg I wants it. Looks good. Seems like a great in between snack given the prep/cook times.

made stock from extra crabs left over from the weekend. it's going into risotto tonight with crab meat, mushrooms, scallions.







looks better than the pics on the site!

Thanks, until I read the recipe, I was thinking one would sous vide prior to reducing the liquid you cook the fruit in. Lazy on my part. But red wine would be more kid friendly then whiskey.

I need to take more pictures of my food. Made some sous vide pork tenderloin on Sunday. Nice pink pork, so tender and tasty.

Lots of yummy food pics

The cooking's always so good in this thread, not sure how many people will relate to this, but never bothered to give a meat thermometer a try before - guess was wanting to keep things simple, and figured it's easy enough to tell when meat is done?

Didn't realize a meat thermometer helps with telling when meat is about to be overdone Have been watching MasterChef this year, and was surprised to see them using thermometers so much.

So finally got one, and tried using it on some teriyaki salmon - and was funny to see how little time it really takes to reach the temperature the USDA says makes fish safe to eat ... usually cook it at about 400F for 16 min, but it was done at a lower temperature in less than 8 min

would usually cook my fish for 8 1/2 more minutes - yikes!



fully cooked inside

Was hoping to give fish tacos a try, but guess even properly cooked fish still isn't steak The salmon was good ... very moist! But may just make steak tacos next time am craving tacos instead



Also used the meat thermometer on my burgers tonight, and they were my best batch of burgers by far ... it seems like the thermometer was well worth the $33?

Very nice!

This just moved to the top of my cooking to-do list

Mia,

That looks great, but it feels too dangerous for me to have all that stuff in the house and always be just minutes away from a crispy pizza snack.

that's def a kenji repost, I remember that recipe from a year or two ago. I think he's going through a lot of his older stuff and refreshing them with how-to videos.

They're a delicious snack - just need to keep some tortillas around.

What's everyone else's avocado situation? Here in the very cosmopolitan capital city of Indiana, we are paying $2 for one avocado. It's concerning because they really take a BLT to that next level.