lamb chops, sauteed kale and onion with cheese, fried eggplant. took like 30 minutes to make

yimyam,

Bring that to the steak thread. We're currently immersed in a discussion of things to do with cheaper cuts.

done

BTW, I cooked one of the steaks today and it came out pretty good but I should have trimmed more of the fat and worked a little harder to remove all the silver skin because I still got some grissle (sp?).

It tasted good but was a little too fatty plus its never fun to get those bits that are inedible

I say 36 hours 54C yimyammer

Ah, I like that answer. I only did 50 minutes at 54C.

I assume the extended time under sous vide will break down all the tough stuff?

Yim,

Wow, I was gonna say at least 24hrs SV to eat a chuck steak as a steak. Surprised you enjoyed it at all after 50min.

El D,

Love the pictures of your latest contribution to this thread!

Q: what's your take on using butter instead of olive oil to coat the roast?

Not SV relevant but FWIW, a few months ago, I bought chuck steak for the 1st time in my life to try an experiment. I did the pre-salt "trick" at room temperature for about 2 hours, then the RS on the cast-iron pan only. Taking into consideration the actual price/lb paid, the end result was quite tolerable... Def. a lot better for the conscience than a Big Mac.

El D,

The above post that commends you on your contribution, was for your sirloin roast that you posted in the steak thread. For w/e reason 'the powers that be' decided that my posts about chuck steak and sirloin roast do not belong in the steak thread, so they moved them over to this thread...

d3,

That doesn't make any sense at all, that thread is all about various cuts of steak and roasts. Whatever...

Anyway, for nicer roasts with more fat I don't rub with oil, just did so when trying out the lean sirloin tip roast. I really am not sure how butter would perform there, probably just fine? Slight concern I guess about it burning during the 550 sear at the end, but I doubt it would make much difference - main thing is to get some fat on the outside since there's not a delicious layer of fat on top.

lol, shows what I know....I followed one of chef steps recipes for cooking a steak and they only SV'd for 50 minutes, obviously a different cut of meat

thx for the heads up

Chefs,

This looks interesting: https://www.kickstarter.com/projects...ys-golden-eggs

i do that sometimes with a long sleeve tshirt.

U need to do a competitive product and call it the "Redneck Scrambler". You can team up with Goodwill & Salvation army and simply cut the sleeves off all the old clothes they get, throw each sleeve in a ziplock bag with instructions. Virtually no cost to make & you could sell them at dollar stores everywhere.

Wallah, you're rich bitch!

It's a nice idea, but I can't really see the appeal other than they look interesting when they're boiled. I can seeing it making the texture better, if anything it'll surely just be like a coloured egg white.

With the long sleeve tshirt, do you just wrap it up an spin it the same way? I have a feeling I may be needing to do some laundry soon...

Egg in middle of sleeve, knot both ends, twist and spin. I rarely do it since it's pointless

2,894 backers
$90,340 pledged of $34,500 goal

Wow, I don't really ever look at kickstarter, that's way more popular than I would have thought.

anyone know a good chicken fried rice recipe?

i've made a few basic ones that taste alright but they don't have much flavour.

the key to fried rice is using day old rice that's been left in the fridge. so i have my day old rice, i cook a couple eggs and some chicken. i heat a wok with vegetible oil in it... i add the rice... i add some fried rice seasoning... then i add in the chicken, eggs and frozen peas and carrots. i'll throw in some salt and pepper, soy sauce, oyster sauce, sesame oil (that stuff is awesome) and hoisin sauce. it tastes kind of like your standard cheap chinese restaurant chicken fried rice... but it's nothing special. just looking to take this dish to the next level... any suggestions?

Have a bunch of recipes that I've bookmarked to try out 'later', and there were a couple of fried rice recipes in the mix.

This one's a S.American/Chinese fusion recipe, but the cook pays a lot of attention to details - like the rice is boiled in homemade chicken broth, and then the veggies and fried in oil with bacon before the rice is added.

Chaulafan de pollo or Ecuadorian chicken fried rice

Gosh, those pictures just made me drool a lil bit lol


I've never made fried rice before, but have been thinking of trying out this one for starters, since it looks easier?:

Spring Vegetable Fried Rice

Anyone else find themselves just a lil bit tempted?

Made pizza for dinner tonight.

thanks! that one looks interesting. i might try a modified version of that... cause i'm probably too lazy to make my own chicken broth and all that stuff. putting raisins in there is an interesting idea... i've done that with curry and it's been good.

also, i love having a lime wedge on the side to squeeze in some lime juice at the very end.

i'm not much of a cook, but i'm relatively happy with my fried rices ... i've probably made it about 5 times in the last month, so i'm still learning. i used to always have trouble with the rice. i know it's not that hard, but i never used to be able to make it come out right. i think the problem was that i was making the rice, and then when it was done, i would put the fresh rice in a wok/pan with the rest of my stuff and mix it all around. it then become all one big sticky mess. so i think think the key is to use day old rice if you're going to fry it up and mix it in with the rest of the dish. and if you're going to use freshly made rice, then just do your stir fry seperately and then put it over-top of the fresh rice. i also found that making the rice in a pot makes it turn out much better than in my rice maker.

for my rice, i'm using 4 cups of water. i add some salt and olive oil... i bring it to boil... then i add in 2 cups of basmati rice, turn the temperature down to min, cover with the lid, and leave it for 20 minutes. though i might try it now with a chicken broth and see if that makes it better.

i backpacked through south east asia about 10 years ago and i loved eating the chicken fried rice from the street venders. i basically ate that 3 meals a day with some fresh fruit. but that's all that most people there ate. all their meals were basically different variations of rice, meat/fish and vegetables. mostly all just fried up in a wok.

I've never thought of attempting a souffle before but this one looks so easy I figure why not.

Yim, looks very interesting but kinda surprised that you limited yourself to 1" thick steaks. Why not thicker?

Also, I have to agree with El D, your post and subsequent responses definitely make more sense to be in the steak thread… but then, mods gotta mod, I guess. *shrug*

Gobbo, I made that souffle with the creme anglaise, and it was excellent. Looked pretty much exactly like the picture. You will like this one.