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Author Topic: Food/Recipe Thread  (Read 450696 times)

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #440 on: June 24, 2015, 04:06:17 PM »
Got my anova today. First item on the agenda is super slow soft cooked eggs 😊
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Offline benjie1305

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Re: Food/Recipe Thread
« Reply #441 on: June 24, 2015, 04:12:01 PM »
Got my anova today. First item on the agenda is super slow soft cooked eggs 😊

Lol. Interesting first item. This?
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #442 on: June 24, 2015, 04:20:27 PM »
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #443 on: June 24, 2015, 04:22:30 PM »
Probably do a roast for shabbos
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Offline Mikeoracle

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Re: Food/Recipe Thread
« Reply #444 on: June 24, 2015, 05:24:32 PM »
What kind of bags do you use for Sous Vide?

Offline ChAiM'l

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Re: Food/Recipe Thread
« Reply #445 on: June 24, 2015, 05:29:58 PM »
I use regular ziploc bags.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #446 on: June 24, 2015, 05:43:07 PM »
What kind of bags do you use for Sous Vide?
I use regular ziploc bags.

As long as it is BPA-free

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #447 on: June 24, 2015, 05:44:32 PM »
Probably do a roast for shabbos

I'm doing a corned beef. Accidentally bought a "deckle" cut so it's thinner than a regular one. Will prob cook for shorter because of that.

Offline henche

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Re: Food/Recipe Thread
« Reply #448 on: June 24, 2015, 07:05:57 PM »
I use regular ziploc bags.

Me too, but I weld it closed with my blow torch.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #449 on: June 24, 2015, 07:48:24 PM »
Just sous vided some pepper steaks. Really really good. Beef tastes beefier sous vide

Offline wayfe

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Re: Food/Recipe Thread
« Reply #450 on: June 26, 2015, 01:38:28 PM »
Want to share this recipe I tried last week- it was really quite good and interesting.

http://allrecipes.com/recipe/filet-mignon-and-balsamic-strawberries/
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #451 on: June 26, 2015, 02:27:55 PM »

Want to share this recipe I tried last week- it was really quite good and interesting.

http://allrecipes.com/recipe/filet-mignon-and-balsamic-strawberries/
what steak did you use?
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Offline wayfe

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Re: Food/Recipe Thread
« Reply #452 on: June 26, 2015, 02:30:44 PM »
"I would rather have questions that can't be answered than answers which can't be questioned."
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Offline Mikeoracle

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Re: Food/Recipe Thread
« Reply #453 on: June 29, 2015, 09:07:57 AM »
I've seen people hang salami's to dry in their garage for a few weeks. Anyone have any details on what exactly to do and for how long?
I bought a 2 pack of A&H salami at Costco yesterday and want to try this.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #454 on: June 29, 2015, 02:08:25 PM »
Just sous vided some pepper steaks. Really really good. Beef tastes beefier sous vide
Your using reg ziploc bags or vacuum sealed?
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Offline henche

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Re: Food/Recipe Thread
« Reply #455 on: June 29, 2015, 02:24:12 PM »
Your using reg ziploc bags or vacuum sealed?

Based on his description of the beef tasting beefier, I assume regular ziploc bags.  Ziploc bags contain bpa which is very similar chemically to the taste of beef.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #456 on: June 29, 2015, 02:24:49 PM »
Based on his description of the beef tasting beefier, I assume regular ziploc bags.  Ziploc bags contain bpa which is very similar chemically to the taste of beef.
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Offline yochiek93

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Re: Food/Recipe Thread
« Reply #457 on: June 30, 2015, 07:02:38 AM »
anyone have a good recipe for vegetable soup 

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #458 on: June 30, 2015, 09:57:31 AM »
Your using reg ziploc bags or vacuum sealed?

As long as it is BPA-free

I use the freezer ziplocs which specifically say safe foe heating food.

Based on his description of the beef tasting beefier, I assume regular ziploc bags.  Ziploc bags contain bpa which is very similar chemically to the taste of beef.

Lol...i get enough BPA from the sealants i have

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #459 on: July 05, 2015, 10:15:28 AM »
plastic is permeable, thus you have hot beef juices going through the coils

besides, you dont really double wrap with sous vide

Why can't you just do two layers of the vacuum packing?  The heat would still go through fine.

And the plastic is permeable? Does the food end up all wet?
Why not just clean wait 24 hours and submerge in boiling water same as any other metal item. I'd buy replacement plastic pieces that go other bottom, but the metal itself should be kasherable. The water only touches metal.
Is my logic flawed?
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