I don’t want to brag, but... carnitas mofos!
Hey good looking....what you got cooking?
- Thread starter Bomar
- Start date
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Made my mouth water!
My new kitchen gadget, Anova Pro Sous Vide. The science is there but I was still skeptical. First used it last night on a inexpensive eye round which is notorious for being as tough as the sole of a shoe but after 2 hours at 136* it was better than the best chain restaurant sirloin I’ve ever been served. Today I did filet and it turned out amazing as well. I’m sold. The water cooker/circulator is a game changer. Perfect temp every time.
Hot Damn!
Yep sear after water bath. I tried cast iron as well as the egg both were amazing. Going to try chicken quarters tomorrow. Will post results.
Made bbq chicken thighs today Sous vide, once again absolutely perfect. Seared in stainless steel this time. Chicken was juicy and flavorful. Saved the drippings from each bag and made a sauce in the pan after searing each piece of chicken.
I picked up a pork belly on a whim and let it mingle in a ziplock bag for a half-day with some cheap Italian dressing, BBQ sauce, and some other assorted spices & flavors. Tossed it on the ‘Joe over direct heat (fat side down for protection & smoke production) at 225-250 for an hour or three.
Was going for cooked, but still firm (not falling apart). Tossed it in ziplock and sliced off some fat pieces all week, browning in the skillet and using for tacos, burritos, breakfast, etc.
Holy fawk that was awesome.
Was going for cooked, but still firm (not falling apart). Tossed it in ziplock and sliced off some fat pieces all week, browning in the skillet and using for tacos, burritos, breakfast, etc.
Holy fawk that was awesome.
Marinated quail from the Mexican market.
Adding international cuisine to my on hand rations. As many calories that are packed in to one of these should be able to be stretched for days if the ***t hits the fan.
I’m torn on quail just like small cans of Diet Coke. On the one hand they are tasty and make me feel like a giant... On the other hand they are like Lays and you can’t eat just one... But eating multiple entire animals is always a plus in my book... I could go on and on.
Boneless chicken thigh, bacon grease gravy, brown rice and home grown heirlooms. And this oddball brew.
@Denmomdeb working the egg today
Please describe the beer.
It says saison, but tastes more like a lager to me. Smoky is the first impression, tomato the after.
Sous Vide is idiot proof. I spent the afternoon cutting grass while this sat in 131* water. Remove and sear. Simple.
Sous Vide is next on my list.
Insta pot ribs are best Korean style with a hot / sweet Korean Chili paste.
It’s all cheating, but good.
Insta pot ribs are best Korean style with a hot / sweet Korean Chili paste.
It’s all cheating, but good.