Author Topic: Food/Recipe Thread (Read 456526 times)

benjie1305 · « **Reply #300 on:** March 29, 2015, 03:52:40 PM »

Quote from: ushdadude on March 29, 2015, 03:44:00 PM

Anyone have any experience with sous vide cooking?

No experience but this looks pretty cool. Wonder what the cost of this is.

ChAiM'l · « **Reply #301 on:** March 29, 2015, 04:00:38 PM »

Quote from: ushdadude on March 29, 2015, 03:44:00 PM

Anyone have any experience with sous vide cooking?

Yes. I have a sous-vide cooker from Anova which I backed on Kickstarter. Retails for $180.

I've cooked steaks and eggs with it meanwhile.

ushdadude · « **Reply #302 on:** March 29, 2015, 04:03:41 PM »

Quote from: ChAiM'l on March 29, 2015, 04:00:38 PM

Yes. I have a sous-vide cooker from Anova which I backed on Kickstarter. Retails for $180.

I've cooked steaks and eggs with it meanwhile.

And??

ChAiM'l · « **Reply #303 on:** March 29, 2015, 04:05:26 PM »

Quote from: ushdadude on March 29, 2015, 04:03:41 PM

And??

They are great. You have to get the hang of timing and finishing etc. They won't come out perfect the first time.

ETA: Here are someone else's results -

http://forums.dansdeals.com/index.php?topic=21151.msg998008.msg#998008

flugal · « **Reply #304 on:** March 29, 2015, 05:21:57 PM »

Quote from: ushdadude on March 29, 2015, 03:44:00 PM

Anyone have any experience with sous vide cooking?

I made my own with my crockpot, an arduino, and a few small components. Not quite as sophisticated as the anova one, but a lot cheaper.
Made a few different cuts of meat with it. Was pretty happy with the results. The one in the pic I think was in for 48 hours. Tough, thick cut that broke down nicely with time and was cooked to a perfect medium rare all the way through.

benjie1305 · « **Reply #305 on:** March 29, 2015, 05:27:08 PM »

Quote from: flugal on March 29, 2015, 05:21:57 PM

I made my own with my crockpot, an arduino, and a few small components. Not quite as sophisticated as the anova one, but a lot cheaper.
Made a few different cuts of meat with it. Was pretty happy with the results. The one in the pic I think was in for 48 hours. Tough, thick cut that broke down nicely with time and was cooked to a perfect medium rare all the way through.

that just looks dangerous

ushdadude · « **Reply #306 on:** March 29, 2015, 05:27:18 PM »

I'm excited to explore this avenue

flugal · « **Reply #307 on:** March 29, 2015, 05:31:49 PM »

Quote from: benjie1305 on March 29, 2015, 05:27:08 PM

that just looks dangerous

My wife tells me that every time I use it.

noturbizniss · « **Reply #308 on:** March 30, 2015, 12:47:01 AM »

Everyone always forget that bacteria is killed with short high heat or low long heat. So a 130 degree steak left in the water for 30 min to 60 min AFTER it is 130 all the way through is as safe as a steak killed to 160.all that's n3eded is a blowtorch to find job it off.
It's called pasteurization. You can s5ick raw eggs in the water at 130 and leave them for 30 min and all bacteria is dead. They still look and taste and act raw but they are now safe to eat.

keemster26 · « **Reply #309 on:** April 01, 2015, 07:58:15 PM »

Anyone have good pesach recipes for cakes and cookies? Specifically looking for a cinnamon crumb cake. Thanks!

noturbizniss · « **Reply #310 on:** April 07, 2015, 01:57:49 PM »

Had pomegranate baked ziti, fettucini alfredo and penna vodka last night. How the heck do they make the noodles taste so good? Does anyone have the recipe?????

Emkay · « **Reply #311 on:** April 07, 2015, 04:56:25 PM »

Quote from: noturbizniss on April 07, 2015, 01:57:49 PM

Had pomegranate baked ziti, fettucini alfredo and penna vodka last night. How the heck do they make the noodles taste so good? Does anyone have the recipe??

i suspect something fishy

i got the recipe from a popular restuarant for their pasta and it didn't come out quite the same

noturbizniss · « **Reply #312 on:** April 23, 2015, 06:13:16 PM »

Sport · « **Reply #313 on:** April 23, 2015, 07:03:44 PM »

Quote from: noturbizniss on January 29, 2015, 07:07:30 PM

I do the following for London broil.
1/2 C olive oil
1/2 C soy sauce
1/4 C honey
1 Tblsp dried rosemary or thyme
1.5 tblsp grnd pepper
1 tsp salt
6 chopped cloves garlic...or garlic powde
Marinate bin plastic bag for an hour to a day

Hmmm.. Should I try your recipe this week or stick with my tried and true recipe?

benjie1305 · « **Reply #314 on:** April 23, 2015, 07:08:51 PM »

Quote from: Sport on April 23, 2015, 07:03:44 PM

Hmmm.. Should I try your recipe this week or stick with my tried and true recipe?

I have made it twice. Both times delicious.

Disclaimer: doesn't mean other recipes aren't delicious.

Sport · « **Reply #315 on:** April 23, 2015, 07:10:53 PM »

Quote from: benjie1305 on April 23, 2015, 07:08:51 PM

I have made it twice. Both times delicious.

Disclaimer: doesn't mean other recipes aren't delicious.

Ok then I'll give it a shot this week.
By the way, have you tried my recipe upthread? Would like to hear a comparison.

noturbizniss · « **Reply #316 on:** April 23, 2015, 07:15:25 PM »

Quote from: Sport on April 23, 2015, 07:10:53 PM

Ok then I'll give it a shot this week.
By the way, have you tried my recipe upthread? Would like to hear a comparison.

Link to yours?

Sport · « **Reply #317 on:** April 23, 2015, 07:17:23 PM »

Quote from: noturbizniss on April 23, 2015, 07:15:25 PM

Link to yours?

The post right before yours:
http://forums.dansdeals.com/index.php?topic=13104.msg1046066.msg#1046066

benjie1305 · « **Reply #318 on:** April 23, 2015, 07:21:09 PM »

Quote from: Sport on April 23, 2015, 07:10:53 PM

Ok then I'll give it a shot this week.
By the way, have you tried my recipe upthread? Would like to hear a comparison.

Have not. Maybe this Shabbes

Sport · « **Reply #319 on:** April 23, 2015, 07:32:33 PM »

Quote from: benjie1305 on April 23, 2015, 07:21:09 PM

Have not. Maybe this Shabbes

Go for it! But its gotta marinade for a while.

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Author Topic: Food/Recipe Thread (Read 456526 times)