 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
Sous Vide steak
"Sqwerts" wrote in message news
On 11/27/2016 1:40 PM, Ophelia wrote: > "Sqwerts" wrote in message news
>> On 11/27/2016 12:49 PM, Ophelia wrote: >> "dsi1" wrote in message >> ... >> >> On Sunday, November 27, 2016 at 9:08:00 AM UTC-10, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Sunday, November 27, 2016 at 7:20:03 AM UTC-10, Roy wrote: >>> > On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote: >>> > > "Seymore4Head" wrote in message >>> > > ... >>> > > >>> > > It looks good. Anyone tried it? What is the point of vacuum seal? >>> > > Would it work to just boil it in a non air tight bag? >>> > > >>> > > https://youtu.be/QO_V3h14Fyc?t=200 >>> > > >>> > > =================== >>> > > >>> > > Sous vide does not boil. It hold the temperature you set. >>> > > >>> > > -- > > http://www.helpforheroes.org.uk >>> > >>> > Seems to me that Sous Vide is just an unnecessary step in food prep. >>> > Might be alright for tough meat to pre-cook but for a good quality >>> > steak its just window-dressing for pretend cooks to show-off to their >>> > friends a new process. >>> > Sous Vide is nothing new, its been around for eons. >>> > If I'm hungry I'm not going to mess around with it...time is of the >>> > essence. >>> > ===== >>> >>> If I had a restaurant, I'd use it. One could fry up a perfect steak or >>> pork >>> chop in a few minutes. Think of it - a perfect steak at fast food speed. >>> Brilliant! It might be an old idea but that hardly matters - most >>> folks have >>> never heard of it or used it. I consider it pretty revolutionary - at >>> least >>> on at the restaurant level. >>> >>> ============ >>> >>> I've had mine for several years. It is really good to find people >>> here who >>> use it too  )>>> >>> >> >> All it takes is imagination, vision, and a belief in the future. That's >> all. >> >> ====================== >> >> Heh I was alone with my sous vide machine for years .... ;-) >> >> I can't even remember where I heard of it originally but I am glad I >> did )>> >> >> > Just you and perfectly cooked meals - wah! > > I bet hubby hates you for being so capable ;-) > > ================= > > Nahh. He is very capable in the things he does and I am very happy with > that > > I have always loved to cook and gadgets ........... oh I love gadgets LOL > > Yes, I totally dog gadgets too. ;-) ============= <g> -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/27/2016 2:21 PM, Ophelia wrote:
> "Sqwerts" wrote in message news
>> On 11/27/2016 1:40 PM, Ophelia wrote: >> "Sqwerts" wrote in message news
>>>> On 11/27/2016 12:49 PM, Ophelia wrote: >>> "dsi1" wrote in message >>> ... >>> >>> On Sunday, November 27, 2016 at 9:08:00 AM UTC-10, Ophelia wrote: >>>> "dsi1" wrote in message >>>> ... >>>> >>>> On Sunday, November 27, 2016 at 7:20:03 AM UTC-10, Roy wrote: >>>> > On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote: >>>> > > "Seymore4Head" wrote in message >>>> > > ... >>>> > > >>>> > > It looks good. Anyone tried it? What is the point of vacuum seal? >>>> > > Would it work to just boil it in a non air tight bag? >>>> > > >>>> > > https://youtu.be/QO_V3h14Fyc?t=200 >>>> > > >>>> > > =================== >>>> > > >>>> > > Sous vide does not boil. It hold the temperature you set. >>>> > > >>>> > > -- > > http://www.helpforheroes.org.uk >>>> > >>>> > Seems to me that Sous Vide is just an unnecessary step in food prep. >>>> > Might be alright for tough meat to pre-cook but for a good quality >>>> > steak its just window-dressing for pretend cooks to show-off to their >>>> > friends a new process. >>>> > Sous Vide is nothing new, its been around for eons. >>>> > If I'm hungry I'm not going to mess around with it...time is of the >>>> > essence. >>>> > ===== >>>> >>>> If I had a restaurant, I'd use it. One could fry up a perfect steak or >>>> pork >>>> chop in a few minutes. Think of it - a perfect steak at fast food >>>> speed. >>>> Brilliant! It might be an old idea but that hardly matters - most >>>> folks have >>>> never heard of it or used it. I consider it pretty revolutionary - at >>>> least >>>> on at the restaurant level. >>>> >>>> ============ >>>> >>>> I've had mine for several years. It is really good to find people >>>> here who >>>> use it too )>>>> >>>> >>> >>> All it takes is imagination, vision, and a belief in the future. That's >>> all. >>> >>> ====================== >>> >>> Heh I was alone with my sous vide machine for years .... ;-) >>> >>> I can't even remember where I heard of it originally but I am glad I >>> did )>>> >>> >>> >> Just you and perfectly cooked meals - wah! >> >> I bet hubby hates you for being so capable ;-) >> >> ================= >> >> Nahh. He is very capable in the things he does and I am very happy with >> that >> >> I have always loved to cook and gadgets ........... oh I love gadgets LOL >> >> > > Yes, I totally dog gadgets too. > > ;-) > > ============= > > <g> > LOLOL!!!! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/27/2016 1:19 PM, Ophelia wrote:
> "Jebus Jones" wrote in message > news
>> On 11/27/2016 11:12 AM, Jebus wrote: >> She's one of the rudest and most unpleasant people on this group, > > > Shut your whiny Auztarded lonely old man cakehole, mate! > > You need to be vivisected and packed in kosher salt. > > You subhuman, rabbit-killing FILTH! > > ======================= > > I dare say he was referring to me, yes? Well he has turned into THE > nastiest piece of work here. He infests my kf and that is where he will > stay. > > I have no interest in him or his vicious bitching. > > Incidentally is he not supposed to be travelling?? He must be bloody > lonely to need to post here. > > You do realize you're replying to a troll? You and the real JeBus might not get along but this person is using his *almost* nickname Jebus Jones simply to stir up inflammatory crap. Jill |
|
Posted to rec.food.cooking,aus.politics
|
|||
|
|||
|
Sous Vide steak
On 11/27/2016 4:22 PM, jmcquown wrote:
> On 11/27/2016 1:19 PM, Ophelia wrote: >> "Jebus Jones" wrote in message >> news
>>>> On 11/27/2016 11:12 AM, Jebus wrote: >>> She's one of the rudest and most unpleasant people on this group, >> >> >> Shut your whiny Auztarded lonely old man cakehole, mate! >> >> You need to be vivisected and packed in kosher salt. >> >> You subhuman, rabbit-killing FILTH! >> >> ======================= >> >> I dare say he was referring to me, yes? Well he has turned into THE >> nastiest piece of work here. He infests my kf and that is where he will >> stay. >> >> I have no interest in him or his vicious bitching. >> >> Incidentally is he not supposed to be travelling?? He must be bloody >> lonely to need to post here. >> >> > You do realize you're replying to a troll? You and the real JeBus might > not get along but this person is using his *almost* nickname Jebus Jones > simply to stir up inflammatory crap. > > Jill Hey creamy tits - BOO! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On Sunday, November 27, 2016 at 9:49:48 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Sunday, November 27, 2016 at 9:08:00 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Sunday, November 27, 2016 at 7:20:03 AM UTC-10, Roy wrote: > > > On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote: > > > > "Seymore4Head" wrote in message > > > > ... > > > > > > > > It looks good. Anyone tried it? What is the point of vacuum seal? > > > > Would it work to just boil it in a non air tight bag? > > > > > > > > https://youtu.be/QO_V3h14Fyc?t=200 > > > > > > > > =================== > > > > > > > > Sous vide does not boil. It hold the temperature you set. > > > > > > > > -- > > > > http://www.helpforheroes.org.uk > > > > > > Seems to me that Sous Vide is just an unnecessary step in food prep. > > > Might be alright for tough meat to pre-cook but for a good quality > > > steak its just window-dressing for pretend cooks to show-off to their > > > friends a new process. > > > Sous Vide is nothing new, its been around for eons. > > > If I'm hungry I'm not going to mess around with it...time is of the > > > essence. > > > ===== > > > > If I had a restaurant, I'd use it. One could fry up a perfect steak or > > pork > > chop in a few minutes. Think of it - a perfect steak at fast food speed.. > > Brilliant! It might be an old idea but that hardly matters - most folks > > have > > never heard of it or used it. I consider it pretty revolutionary - at > > least > > on at the restaurant level. > > > > ============ > > > > I've had mine for several years. It is really good to find people here > > who > > use it too )> > > > > > All it takes is imagination, vision, and a belief in the future. That's all. > > > ====================== > > Heh I was alone with my sous vide machine for years .... ;-) > > I can't even remember where I heard of it originally but I am glad I did )> > > > -- > http://www.helpforheroes.org.uk You kept the faith, baby! My brother-in-law's high school friend discovered one of the greatest big wave surf spot in his backyard in Half Moon Bay CA.. Nobody in the professional surfing world believed that such a spot existed so he and a few of his friends surfed Mavericks alone - for over a decade.. These days, they know about Mavericks alright. https://www.youtube.com/watch?v=RITusSg9n1g |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On Sunday, November 27, 2016 at 9:25:28 AM UTC-10, Sqwerts wrote:
> On 11/27/2016 12:20 PM, dsi1 wrote: > > On Sunday, November 27, 2016 at 9:08:00 AM UTC-10, Ophelia wrote: > >> "dsi1" wrote in message > >> ... > >> > >> On Sunday, November 27, 2016 at 7:20:03 AM UTC-10, Roy wrote: > >>> On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote: > >>>> "Seymore4Head" wrote in message > >>>> ... > >>>> > >>>> It looks good. Anyone tried it? What is the point of vacuum seal? > >>>> Would it work to just boil it in a non air tight bag? > >>>> > >>>> https://youtu.be/QO_V3h14Fyc?t=200 > >>>> > >>>> =================== > >>>> > >>>> Sous vide does not boil. It hold the temperature you set. > >>>> > >>>> -- > >>>> http://www.helpforheroes.org.uk > >>> > >>> Seems to me that Sous Vide is just an unnecessary step in food prep. > >>> Might be alright for tough meat to pre-cook but for a good quality > >>> steak its just window-dressing for pretend cooks to show-off to their > >>> friends a new process. > >>> Sous Vide is nothing new, its been around for eons. > >>> If I'm hungry I'm not going to mess around with it...time is of the > >>> essence. > >>> ===== > >> > >> If I had a restaurant, I'd use it. One could fry up a perfect steak or pork > >> chop in a few minutes. Think of it - a perfect steak at fast food speed. > >> Brilliant! It might be an old idea but that hardly matters - most folks have > >> never heard of it or used it. I consider it pretty revolutionary - at least > >> on at the restaurant level. > >> > >> ============ > >> > >> I've had mine for several years. It is really good to find people here who > >> use it too )> >> > >> > >> > >> -- > >> http://www.helpforheroes.org.uk > > > > All it takes is imagination, vision, and a belief in the future. That's all. > > > > It's a bright old nuclear day for sure! It's overcast over here. I want to go work on my car but it looks spotty. I left it at my mechanic 3 weeks ago. I'm a very bad person. He's afraid to work on the Passat. He's gonna shit when he sees my new car - a 99 Passat. I'm trying to fix the window on this car. The guides for the window are made of plastic that crumbles after a decade or so. These cars are a lot of trouble! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/27/2016 5:56 PM, dsi1 wrote:
> On Sunday, November 27, 2016 at 9:25:28 AM UTC-10, Sqwerts wrote: >> On 11/27/2016 12:20 PM, dsi1 wrote: >>> On Sunday, November 27, 2016 at 9:08:00 AM UTC-10, Ophelia wrote: >>>> "dsi1" wrote in message >>>> ... >>>> >>>> On Sunday, November 27, 2016 at 7:20:03 AM UTC-10, Roy wrote: >>>>> On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote: >>>>>> "Seymore4Head" wrote in message >>>>>> ... >>>>>> >>>>>> It looks good. Anyone tried it? What is the point of vacuum seal? >>>>>> Would it work to just boil it in a non air tight bag? >>>>>> >>>>>> https://youtu.be/QO_V3h14Fyc?t=200 >>>>>> >>>>>> =================== >>>>>> >>>>>> Sous vide does not boil. It hold the temperature you set. >>>>>> >>>>>> -- >>>>>> http://www.helpforheroes.org.uk >>>>> >>>>> Seems to me that Sous Vide is just an unnecessary step in food prep. >>>>> Might be alright for tough meat to pre-cook but for a good quality >>>>> steak its just window-dressing for pretend cooks to show-off to their >>>>> friends a new process. >>>>> Sous Vide is nothing new, its been around for eons. >>>>> If I'm hungry I'm not going to mess around with it...time is of the >>>>> essence. >>>>> ===== >>>> >>>> If I had a restaurant, I'd use it. One could fry up a perfect steak or pork >>>> chop in a few minutes. Think of it - a perfect steak at fast food speed. >>>> Brilliant! It might be an old idea but that hardly matters - most folks have >>>> never heard of it or used it. I consider it pretty revolutionary - at least >>>> on at the restaurant level. >>>> >>>> ============ >>>> >>>> I've had mine for several years. It is really good to find people here who >>>> use it too )>>>> >>>> >>>> >>>> -- >>>> http://www.helpforheroes.org.uk >>> >>> All it takes is imagination, vision, and a belief in the future. That's all. >>> >> >> It's a bright old nuclear day for sure! > > It's overcast over here. I want to go work on my car but it looks spotty. I left it at my mechanic 3 weeks ago. I'm a > very bad person. He's afraid to work on the Passat. He's gonna shit when he sees my new car - a 99 Passat. I'm trying > to fix the window on this car. The guides for the window are made of plastic that crumbles after a decade or so. These > cars are a lot of trouble! > Uber Alles...etc... |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
In article >,
Roy > wrote: > On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote: > > "Seymore4Head" wrote in message > > ... > > > > It looks good. Anyone tried it? What is the point of vacuum seal? > > Would it work to just boil it in a non air tight bag? > > > > https://youtu.be/QO_V3h14Fyc?t=200 > > > > =================== > > > > Sous vide does not boil. It hold the temperature you set. > > > > -- > > http://www.helpforheroes.org.uk > > Seems to me that Sous Vide is just an unnecessary step in food prep. Not at all. It lets a domestic cook who *doesn't* do twenty identical steaks a day, day in and day out, produce a perfectly cooked wall-to-wall medium-rare steak *every time*. Or totally-safe-to-eat chicken breasts that aren't cooked until they're tough and dry. Or (probably) the best salmon you've ever had at home. It takes all the unpredictability out of varying thicknesses of meat, or starting temperature. Isaac |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
In article >,
Sqwerts > wrote: > On 11/27/2016 11:45 AM, dsi1 wrote: > > On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: > >> On 11/27/2016 11:24 AM, dsi1 wrote: > >>> I consider it pretty revolutionary - at least on at the restaurant level. > >> > >> I wonder how many are already using it? > > > > Good question. My guess is that there are too many benefits for this not to > > be universally utilized by the food service industry. > > > > http://allfoodbusiness.com/articles/...ur-restaurant/ > > > > YOU have convinced ME. > > I am going to order a sous vide machine today. > > Really. Google on "Kenji sous vide" for a wealth of really good info. Isaac |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
"jmcquown" wrote in message news
On 11/27/2016 1:19 PM, Ophelia wrote: > "Jebus Jones" wrote in message > news
>> On 11/27/2016 11:12 AM, Jebus wrote: >> She's one of the rudest and most unpleasant people on this group, > > > Shut your whiny Auztarded lonely old man cakehole, mate! > > You need to be vivisected and packed in kosher salt. > > You subhuman, rabbit-killing FILTH! > > ======================= > > I dare say he was referring to me, yes? Well he has turned into THE > nastiest piece of work here. He infests my kf and that is where he will > stay. > > I have no interest in him or his vicious bitching. > > Incidentally is he not supposed to be travelling?? He must be bloody > lonely to need to post here. > > You do realize you're replying to a troll? You and the real JeBus might not get along but this person is using his *almost* nickname Jebus Jones simply to stir up inflammatory crap. Jill ============ That is jebus' usual way of speaking to me, so ... I don't see what is different. -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 1:28 AM, isw wrote:
> In article >, > Sqwerts > wrote: > >> On 11/27/2016 11:45 AM, dsi1 wrote: >>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>> I consider it pretty revolutionary - at least on at the restaurant level. >>>> >>>> I wonder how many are already using it? >>> >>> Good question. My guess is that there are too many benefits for this not to >>> be universally utilized by the food service industry. >>> >>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>> >> >> YOU have convinced ME. >> >> I am going to order a sous vide machine today. >> >> Really. > > Google on "Kenji sous vide" for a wealth of really good info. > > Isaac > TY, I held off on my order because I had not done all my research. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
"dsi1" wrote in message
... On Sunday, November 27, 2016 at 9:49:48 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Sunday, November 27, 2016 at 9:08:00 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Sunday, November 27, 2016 at 7:20:03 AM UTC-10, Roy wrote: > > > On Sunday, November 27, 2016 at 2:05:08 AM UTC-7, Ophelia wrote: > > > > "Seymore4Head" wrote in message > > > > ... > > > > > > > > It looks good. Anyone tried it? What is the point of vacuum seal? > > > > Would it work to just boil it in a non air tight bag? > > > > > > > > https://youtu.be/QO_V3h14Fyc?t=200 > > > > > > > > =================== > > > > > > > > Sous vide does not boil. It hold the temperature you set. > > > > > > > > -- > > > > http://www.helpforheroes.org.uk > > > > > > Seems to me that Sous Vide is just an unnecessary step in food prep. > > > Might be alright for tough meat to pre-cook but for a good quality > > > steak its just window-dressing for pretend cooks to show-off to their > > > friends a new process. > > > Sous Vide is nothing new, its been around for eons. > > > If I'm hungry I'm not going to mess around with it...time is of the > > > essence. > > > ===== > > > > If I had a restaurant, I'd use it. One could fry up a perfect steak or > > pork > > chop in a few minutes. Think of it - a perfect steak at fast food speed. > > Brilliant! It might be an old idea but that hardly matters - most folks > > have > > never heard of it or used it. I consider it pretty revolutionary - at > > least > > on at the restaurant level. > > > > ============ > > > > I've had mine for several years. It is really good to find people here > > who > > use it too )> > > > > > All it takes is imagination, vision, and a belief in the future. That's > all. > > > ====================== > > Heh I was alone with my sous vide machine for years .... ;-) > > I can't even remember where I heard of it originally but I am glad I > did )> > > > -- > http://www.helpforheroes.org.uk You kept the faith, baby! My brother-in-law's high school friend discovered one of the greatest big wave surf spot in his backyard in Half Moon Bay CA. Nobody in the professional surfing world believed that such a spot existed so he and a few of his friends surfed Mavericks alone - for over a decade. These days, they know about Mavericks alright. https://www.youtube.com/watch?v=RITusSg9n1g ==== Oh MY!! That is so beautiful!! -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On Monday, November 28, 2016 at 10:46:28 AM UTC-5, Sqwerts wrote:
> On 11/28/2016 1:28 AM, isw wrote: > > In article >, > > Sqwerts > wrote: > > > >> On 11/27/2016 11:45 AM, dsi1 wrote: > >>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: > >>>> On 11/27/2016 11:24 AM, dsi1 wrote: > >>>>> I consider it pretty revolutionary - at least on at the restaurant level. > >>>> > >>>> I wonder how many are already using it? my developer program at google > >>> > >>> Good question. My guess is that there are too many benefits for this not to > >>> be universally utilized by the food service industry. > >>> > >>> http://allfoodbusiness.com/articles/...ur-restaurant/ > >>> > >> > >> YOU have convinced ME. > >> > >> I am going to order a sous vide machine today. > >> > >> Really. > > > > Google on "Kenji sous vide" for a wealth of really good info. > > > > Isaac > > > TY, I held off on my order because I had not done all my research. THE RESEARCH, HEND here. yes so help is welcome through my system see my addman my developer program at google my rules http://www.wordpresscom.net/2016/11/...agreement.html |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 5:46 AM, Sqwerts wrote:
> On 11/28/2016 1:28 AM, isw wrote: >> In article >, >> Sqwerts > wrote: >> >>> On 11/27/2016 11:45 AM, dsi1 wrote: >>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>>> I consider it pretty revolutionary - at least on at the restaurant >>>>>> level. >>>>> >>>>> I wonder how many are already using it? >>>> >>>> Good question. My guess is that there are too many benefits for this >>>> not to >>>> be universally utilized by the food service industry. >>>> >>>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>>> >>>> >>> >>> YOU have convinced ME. >>> >>> I am going to order a sous vide machine today. >>> >>> Really. >> >> Google on "Kenji sous vide" for a wealth of really good info. >> >> Isaac >> > TY, I held off on my order because I had not done all my research. > > Well for one thing, you don't need no fancy-schmancy appliance to do this. All you need is some water, a thermometer, and a pot that can keep that water at a reasonably stable temperature. I can use my rice cooker on the warm setting, or a slow cooker, or just a pot on my induction range, which is able to keep the water up to temp with some precision. I cannot say if you can do this with a gas or regular electric range. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 1:40 PM, dsi1 wrote:
> On 11/28/2016 5:46 AM, Sqwerts wrote: >> On 11/28/2016 1:28 AM, isw wrote: >>> In article >, >>> Sqwerts > wrote: >>> >>>> On 11/27/2016 11:45 AM, dsi1 wrote: >>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>>>> I consider it pretty revolutionary - at least on at the restaurant >>>>>>> level. >>>>>> >>>>>> I wonder how many are already using it? >>>>> >>>>> Good question. My guess is that there are too many benefits for this >>>>> not to >>>>> be universally utilized by the food service industry. >>>>> >>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>>>> >>>>> >>>>> >>>> >>>> YOU have convinced ME. >>>> >>>> I am going to order a sous vide machine today. >>>> >>>> Really. >>> >>> Google on "Kenji sous vide" for a wealth of really good info. >>> >>> Isaac >>> >> TY, I held off on my order because I had not done all my research. >> >> > > Well for one thing, you don't need no fancy-schmancy appliance to do > this. All you need is some water, a thermometer, and a pot that can keep > that water at a reasonably stable temperature. I can use my rice cooker > on the warm setting, or a slow cooker, or just a pot on my induction > range, which is able to keep the water up to temp with some precision. I > cannot say if you can do this with a gas or regular electric range. They make a lot of immersion units that one can use in any pot. I think that the price on this stand alone unit is pretty attractive: https://www.amazon.com/Gourmia-Tempe...ords=sous+vide Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book Included by Gourmia 3.8 out of 5 stars 82 customer reviews | 36 answered questions Price: $149.99 Sale: $79.99 & FREE Shipping. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
Sqwertz wrote:
> > I am now the sous vide expert now that I just cooked 5 semi-hard > boiled eggs that are waiting to be peeled :-) Tonight will be a > 48-hour chuck roast. Is there a reason for cooking this way or just a new toy? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
"Sqwerts" wrote in message news
On 11/28/2016 1:40 PM, dsi1 wrote: > On 11/28/2016 5:46 AM, Sqwerts wrote: >> On 11/28/2016 1:28 AM, isw wrote: >>> In article >, >>> Sqwerts > wrote: >>> >>>> On 11/27/2016 11:45 AM, dsi1 wrote: >>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>>>> I consider it pretty revolutionary - at least on at the restaurant >>>>>>> level. >>>>>> >>>>>> I wonder how many are already using it? >>>>> >>>>> Good question. My guess is that there are too many benefits for this >>>>> not to >>>>> be universally utilized by the food service industry. >>>>> >>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>>>> >>>>> >>>>> >>>> >>>> YOU have convinced ME. >>>> >>>> I am going to order a sous vide machine today. >>>> >>>> Really. >>> >>> Google on "Kenji sous vide" for a wealth of really good info. >>> >>> Isaac >>> >> TY, I held off on my order because I had not done all my research. >> >> > > Well for one thing, you don't need no fancy-schmancy appliance to do > this. All you need is some water, a thermometer, and a pot that can keep > that water at a reasonably stable temperature. I can use my rice cooker > on the warm setting, or a slow cooker, or just a pot on my induction > range, which is able to keep the water up to temp with some precision. I > cannot say if you can do this with a gas or regular electric range. They make a lot of immersion units that one can use in any pot. I think that the price on this stand alone unit is pretty attractive: https://www.amazon.com/Gourmia-Tempe...ords=sous+vide Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book Included by Gourmia 3.8 out of 5 stars 82 customer reviews | 36 answered questions Price: $149.99 Sale: $79.99 & FREE Shipping. =================== That is pretty much like mine. You can get quite a lot in. I do and freeze it. -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 9:59 AM, Ophelia wrote:
> "jmcquown" wrote in message news
>> On 11/27/2016 1:19 PM, Ophelia wrote: >> "Jebus Jones" wrote in message >> news
>>>> On 11/27/2016 11:12 AM, Jebus wrote: >>> She's one of the rudest and most unpleasant people on this group, >> >> >> Shut your whiny Auztarded lonely old man cakehole, mate! >> >> You need to be vivisected and packed in kosher salt. >> >> You subhuman, rabbit-killing FILTH! >> >> ======================= >> >> I dare say he was referring to me, yes? Well he has turned into THE >> nastiest piece of work here. He infests my kf and that is where he will >> stay. >> >> I have no interest in him or his vicious bitching. >> >> Incidentally is he not supposed to be travelling?? He must be bloody >> lonely to need to post here. >> >> > You do realize you're replying to a troll? You and the real JeBus might > not get along but this person is using his *almost* nickname Jebus Jones > simply to stir up inflammatory crap. > > Jill > > ============ > > That is jebus' usual way of speaking to me, so ... I don't see what is > different. > Headers. Not the same person at all. Jill |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
She's an idiot.
|
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 2016-11-28 7:00 PM, Jebus wrote:
> She's an idiot. > No kidding. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 2:31 PM, Ophelia wrote:
> "Sqwerts" wrote in message news
>> On 11/28/2016 1:40 PM, dsi1 wrote: >> On 11/28/2016 5:46 AM, Sqwerts wrote: >>> On 11/28/2016 1:28 AM, isw wrote: >>>> In article >, >>>> Sqwerts > wrote: >>>> >>>>> On 11/27/2016 11:45 AM, dsi1 wrote: >>>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>>>>> I consider it pretty revolutionary - at least on at the restaurant >>>>>>>> level. >>>>>>> >>>>>>> I wonder how many are already using it? >>>>>> >>>>>> Good question. My guess is that there are too many benefits for this >>>>>> not to >>>>>> be universally utilized by the food service industry. >>>>>> >>>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>>>>> >>>>>> >>>>>> >>>>>> >>>>> >>>>> YOU have convinced ME. >>>>> >>>>> I am going to order a sous vide machine today. >>>>> >>>>> Really. >>>> >>>> Google on "Kenji sous vide" for a wealth of really good info. >>>> >>>> Isaac >>>> >>> TY, I held off on my order because I had not done all my research. >>> >>> >> >> Well for one thing, you don't need no fancy-schmancy appliance to do >> this. All you need is some water, a thermometer, and a pot that can keep >> that water at a reasonably stable temperature. I can use my rice cooker >> on the warm setting, or a slow cooker, or just a pot on my induction >> range, which is able to keep the water up to temp with some precision. I >> cannot say if you can do this with a gas or regular electric range. > > They make a lot of immersion units that one can use in any pot. > > I think that the price on this stand alone unit is pretty attractive: > > https://www.amazon.com/Gourmia-Tempe...ords=sous+vide > > > Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer > and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book > Included > by Gourmia > 3.8 out of 5 stars 82 customer reviews | 36 answered questions > Price: $149.99 > Sale: $79.99 & FREE Shipping. > > =================== > > That is pretty much like mine. You can get quite a lot in. I do and > freeze it. > > > > > I'm really looking forward to this, call it an early X-mas present ;-) |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On Monday, November 28, 2016 at 3:29:38 PM UTC-10, Sqwerts wrote:
> On 11/28/2016 2:31 PM, Ophelia wrote: > > "Sqwerts" wrote in message news
> >> > On 11/28/2016 1:40 PM, dsi1 wrote: > >> On 11/28/2016 5:46 AM, Sqwerts wrote: > >>> On 11/28/2016 1:28 AM, isw wrote: > >>>> In article >, > >>>> Sqwerts > wrote: > >>>> > >>>>> On 11/27/2016 11:45 AM, dsi1 wrote: > >>>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: > >>>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: > >>>>>>>> I consider it pretty revolutionary - at least on at the restaurant > >>>>>>>> level. > >>>>>>> > >>>>>>> I wonder how many are already using it? > >>>>>> > >>>>>> Good question. My guess is that there are too many benefits for this > >>>>>> not to > >>>>>> be universally utilized by the food service industry. > >>>>>> > >>>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ > >>>>>> > >>>>>> > >>>>>> > >>>>>> > >>>>> > >>>>> YOU have convinced ME. > >>>>> > >>>>> I am going to order a sous vide machine today. > >>>>> > >>>>> Really. > >>>> > >>>> Google on "Kenji sous vide" for a wealth of really good info. > >>>> > >>>> Isaac > >>>> > >>> TY, I held off on my order because I had not done all my research. > >>> > >>> > >> > >> Well for one thing, you don't need no fancy-schmancy appliance to do > >> this. All you need is some water, a thermometer, and a pot that can keep > >> that water at a reasonably stable temperature. I can use my rice cooker > >> on the warm setting, or a slow cooker, or just a pot on my induction > >> range, which is able to keep the water up to temp with some precision. I > >> cannot say if you can do this with a gas or regular electric range. > > > > They make a lot of immersion units that one can use in any pot. > > > > I think that the price on this stand alone unit is pretty attractive: > > > > https://www.amazon.com/Gourmia-Tempe...ords=sous+vide > > > > > > Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer > > and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book > > Included > > by Gourmia > > 3.8 out of 5 stars 82 customer reviews | 36 answered questions > > Price: $149.99 > > Sale: $79.99 & FREE Shipping. > > > > =================== > > > > That is pretty much like mine. You can get quite a lot in. I do and > > freeze it. > > > > > > > > > > > I'm really looking forward to this, call it an early X-mas present ;-) Merry Christmas! The Chinese are well versed with the concept of double cooking, sometimes they triple cooked a dish. Deep-frying, braising, and steaming. The idea never quite caught on with Westerners, who want to stick with a single cooking method at all times. It's time we got a little more sophisticated and logical in our cooking. Yay! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
In article >, dsi1
says... > > The Chinese are well versed with the concept of double cooking, > sometimes they triple cooked a dish. Deep-frying, braising, and > steaming. The idea never quite caught on with Westerners, who want to > stick with a single cooking method at all times. It's time we got a > little more sophisticated and logical in our cooking. Yay! Do you suggest triple-cooking hamburgers, hotdogs and apple pie? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 6:08 PM, Bruce wrote:
> In article >, dsi1 > says... >> >> The Chinese are well versed with the concept of double cooking, >> sometimes they triple cooked a dish. Deep-frying, braising, and >> steaming. The idea never quite caught on with Westerners, who want to >> stick with a single cooking method at all times. It's time we got a >> little more sophisticated and logical in our cooking. Yay! > > Do you suggest triple-cooking hamburgers, hotdogs and apple pie? > I suggest that you double cook pork chops. The chops come out more tender and juicer than any beef steak you've ever had. That's an amazing pork chop right there! https://www.amazon.com/photos/share/...OJ6VOQLMgxUX2k |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
In article >,
Sqwertz > wrote: > On Sat, 26 Nov 2016 21:13:12 -0800, isw wrote: > > > In a restaurant environment, chefs might sous vide something (or lots of > > somethings) and then flash freeze it for later reheating and serving. In > > that case, a good vacuum is important. For domestic use where you intend > > to cook it and immediately eat it, the vacuum part is unnecessary. > > I mostly disagree with this. The vacuum seal is important so there is > no air space in the bag. Air space means you're not getting > consistent contact with the heat from the water. A little air just doesn't matter. At worst, it *might* increase the *minimum* time needed to cook the food, but one of the beauties of sous vide is that, within pretty broad limits, above the minimum time needed to heat the food all the way through, *cooking time does not matter*. So, you slowly lower the bag into the water, getting as much of the air out as you can, and plan on letting the food cook for an additional 15-20 minutes beyond the absolute minimum time. That's all. Isaac |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
"jmcquown" wrote in message news
On 11/28/2016 9:59 AM, Ophelia wrote: > "jmcquown" wrote in message news
>> On 11/27/2016 1:19 PM, Ophelia wrote: >> "Jebus Jones" wrote in message >> news
>>>> On 11/27/2016 11:12 AM, Jebus wrote: >>> She's one of the rudest and most unpleasant people on this group, >> >> >> Shut your whiny Auztarded lonely old man cakehole, mate! >> >> You need to be vivisected and packed in kosher salt. >> >> You subhuman, rabbit-killing FILTH! >> >> ======================= >> >> I dare say he was referring to me, yes? Well he has turned into THE >> nastiest piece of work here. He infests my kf and that is where he will >> stay. >> >> I have no interest in him or his vicious bitching. >> >> Incidentally is he not supposed to be travelling?? He must be bloody >> lonely to need to post here. >> >> > You do realize you're replying to a troll? You and the real JeBus might > not get along but this person is using his *almost* nickname Jebus Jones > simply to stir up inflammatory crap. > > Jill > > ============ > > That is jebus' usual way of speaking to me, so ... I don't see what is > different. > Headers. Not the same person at all. Jill ================ No matter what different headers, the content is the same. -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
"Sqwerts" wrote in message news
On 11/28/2016 2:31 PM, Ophelia wrote: > "Sqwerts" wrote in message news
>> On 11/28/2016 1:40 PM, dsi1 wrote: >> On 11/28/2016 5:46 AM, Sqwerts wrote: >>> On 11/28/2016 1:28 AM, isw wrote: >>>> In article >, >>>> Sqwerts > wrote: >>>> >>>>> On 11/27/2016 11:45 AM, dsi1 wrote: >>>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>>>>> I consider it pretty revolutionary - at least on at the restaurant >>>>>>>> level. >>>>>>> >>>>>>> I wonder how many are already using it? >>>>>> >>>>>> Good question. My guess is that there are too many benefits for this >>>>>> not to >>>>>> be universally utilized by the food service industry. >>>>>> >>>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>>>>> >>>>>> >>>>>> >>>>>> >>>>> >>>>> YOU have convinced ME. >>>>> >>>>> I am going to order a sous vide machine today. >>>>> >>>>> Really. >>>> >>>> Google on "Kenji sous vide" for a wealth of really good info. >>>> >>>> Isaac >>>> >>> TY, I held off on my order because I had not done all my research. >>> >>> >> >> Well for one thing, you don't need no fancy-schmancy appliance to do >> this. All you need is some water, a thermometer, and a pot that can keep >> that water at a reasonably stable temperature. I can use my rice cooker >> on the warm setting, or a slow cooker, or just a pot on my induction >> range, which is able to keep the water up to temp with some precision. I >> cannot say if you can do this with a gas or regular electric range. > > They make a lot of immersion units that one can use in any pot. > > I think that the price on this stand alone unit is pretty attractive: > > https://www.amazon.com/Gourmia-Tempe...ords=sous+vide > > > Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer > and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book > Included > by Gourmia > 3.8 out of 5 stars 82 customer reviews | 36 answered questions > Price: $149.99 > Sale: $79.99 & FREE Shipping. > > =================== > > That is pretty much like mine. You can get quite a lot in. I do and > freeze it. > > > > > I'm really looking forward to this, call it an early X-mas present ;-) ================= Enjoy ))-- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
"dsi1" wrote in message
... On Monday, November 28, 2016 at 3:29:38 PM UTC-10, Sqwerts wrote: > On 11/28/2016 2:31 PM, Ophelia wrote: > > "Sqwerts" wrote in message news
> >> > On 11/28/2016 1:40 PM, dsi1 wrote: > >> On 11/28/2016 5:46 AM, Sqwerts wrote: > >>> On 11/28/2016 1:28 AM, isw wrote: > >>>> In article >, > >>>> Sqwerts > wrote: > >>>> > >>>>> On 11/27/2016 11:45 AM, dsi1 wrote: > >>>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: > >>>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: > >>>>>>>> I consider it pretty revolutionary - at least on at the > >>>>>>>> restaurant > >>>>>>>> level. > >>>>>>> > >>>>>>> I wonder how many are already using it? > >>>>>> > >>>>>> Good question. My guess is that there are too many benefits for > >>>>>> this > >>>>>> not to > >>>>>> be universally utilized by the food service industry. > >>>>>> > >>>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ > >>>>>> > >>>>>> > >>>>>> > >>>>>> > >>>>> > >>>>> YOU have convinced ME. > >>>>> > >>>>> I am going to order a sous vide machine today. > >>>>> > >>>>> Really. > >>>> > >>>> Google on "Kenji sous vide" for a wealth of really good info. > >>>> > >>>> Isaac > >>>> > >>> TY, I held off on my order because I had not done all my research. > >>> > >>> > >> > >> Well for one thing, you don't need no fancy-schmancy appliance to do > >> this. All you need is some water, a thermometer, and a pot that can > >> keep > >> that water at a reasonably stable temperature. I can use my rice cooker > >> on the warm setting, or a slow cooker, or just a pot on my induction > >> range, which is able to keep the water up to temp with some precision. > >> I > >> cannot say if you can do this with a gas or regular electric range. > > > > They make a lot of immersion units that one can use in any pot. > > > > I think that the price on this stand alone unit is pretty attractive: > > > > https://www.amazon.com/Gourmia-Tempe...ords=sous+vide > > > > > > Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer > > and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book > > Included > > by Gourmia > > 3.8 out of 5 stars 82 customer reviews | 36 answered questions > > Price: $149.99 > > Sale: $79.99 & FREE Shipping. > > > > =================== > > > > That is pretty much like mine. You can get quite a lot in. I do and > > freeze it. > > > > > > > > > > > I'm really looking forward to this, call it an early X-mas present ;-) Merry Christmas! The Chinese are well versed with the concept of double cooking, sometimes they triple cooked a dish. Deep-frying, braising, and steaming. The idea never quite caught on with Westerners, who want to stick with a single cooking method at all times. It's time we got a little more sophisticated and logical in our cooking. Yay! ======= Yes One of the things I like to make is fried chicken. I like to cook them sous vide first. Once they are coated, they don't take long to brown. The chicken stays juicy and tender. -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
"dsi1" wrote in message news
On 11/28/2016 6:08 PM, Bruce wrote: > In article >, dsi1 > says... >> >> The Chinese are well versed with the concept of double cooking, >> sometimes they triple cooked a dish. Deep-frying, braising, and >> steaming. The idea never quite caught on with Westerners, who want to >> stick with a single cooking method at all times. It's time we got a >> little more sophisticated and logical in our cooking. Yay! > > Do you suggest triple-cooking hamburgers, hotdogs and apple pie? > I suggest that you double cook pork chops. The chops come out more tender and juicer than any beef steak you've ever had. That's an amazing pork chop right there! https://www.amazon.com/photos/share/...OJ6VOQLMgxUX2k ==================== Oh yes! It works like that for a lot of things -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 4:15 PM, jmcquown wrote:
> On 11/28/2016 9:59 AM, Ophelia wrote: >> "jmcquown" wrote in message news
>>>> On 11/27/2016 1:19 PM, Ophelia wrote: >>> "Jebus Jones" wrote in message >>> news
>>>>>> On 11/27/2016 11:12 AM, Jebus wrote: >>>> She's one of the rudest and most unpleasant people on this group, >>> >>> >>> Shut your whiny Auztarded lonely old man cakehole, mate! >>> >>> You need to be vivisected and packed in kosher salt. >>> >>> You subhuman, rabbit-killing FILTH! >>> >>> ======================= >>> >>> I dare say he was referring to me, yes? Well he has turned into THE >>> nastiest piece of work here. He infests my kf and that is where he will >>> stay. >>> >>> I have no interest in him or his vicious bitching. >>> >>> Incidentally is he not supposed to be travelling?? He must be bloody >>> lonely to need to post here. >>> >>> >> You do realize you're replying to a troll? You and the real JeBus might >> not get along but this person is using his *almost* nickname Jebus Jones >> simply to stir up inflammatory crap. >> >> Jill >> >> ============ >> >> That is jebus' usual way of speaking to me, so ... I don't see what is >> different. >> > Headers. Not the same person at all. > > Jill Shut your thin-haired cakehole, you worthess old bully bitch! |
|
Posted to rec.food.cooking,aus.politics
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 5:00 PM, Jebus wrote:
> She's an idiot. > You are subhuman bully filth. If I had you here in person I'd **** you up in ways to Gothic to enumerate. |
|
Posted to rec.food.cooking,aus.politics
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 5:04 PM, Dave Smith wrote:
> On 2016-11-28 7:00 PM, Jebus wrote: >> She's an idiot. >> > > No kidding. You need your teeth kicked in NOW! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 8:31 PM, dsi1 wrote:
> On Monday, November 28, 2016 at 3:29:38 PM UTC-10, Sqwerts wrote: >> On 11/28/2016 2:31 PM, Ophelia wrote: >>> "Sqwerts" wrote in message news
>>>>>> On 11/28/2016 1:40 PM, dsi1 wrote: >>>> On 11/28/2016 5:46 AM, Sqwerts wrote: >>>>> On 11/28/2016 1:28 AM, isw wrote: >>>>>> In article >, >>>>>> Sqwerts > wrote: >>>>>> >>>>>>> On 11/27/2016 11:45 AM, dsi1 wrote: >>>>>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>>>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>>>>>>> I consider it pretty revolutionary - at least on at the restaurant >>>>>>>>>> level. >>>>>>>>> >>>>>>>>> I wonder how many are already using it? >>>>>>>> >>>>>>>> Good question. My guess is that there are too many benefits for this >>>>>>>> not to >>>>>>>> be universally utilized by the food service industry. >>>>>>>> >>>>>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>>>>>>> >>>>>>>> >>>>>>>> >>>>>>>> >>>>>>> >>>>>>> YOU have convinced ME. >>>>>>> >>>>>>> I am going to order a sous vide machine today. >>>>>>> >>>>>>> Really. >>>>>> >>>>>> Google on "Kenji sous vide" for a wealth of really good info. >>>>>> >>>>>> Isaac >>>>>> >>>>> TY, I held off on my order because I had not done all my research. >>>>> >>>>> >>>> >>>> Well for one thing, you don't need no fancy-schmancy appliance to do >>>> this. All you need is some water, a thermometer, and a pot that can keep >>>> that water at a reasonably stable temperature. I can use my rice cooker >>>> on the warm setting, or a slow cooker, or just a pot on my induction >>>> range, which is able to keep the water up to temp with some precision. I >>>> cannot say if you can do this with a gas or regular electric range. >>> >>> They make a lot of immersion units that one can use in any pot. >>> >>> I think that the price on this stand alone unit is pretty attractive: >>> >>> https://www.amazon.com/Gourmia-Tempe...ords=sous+vide >>> >>> >>> Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer >>> and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book >>> Included >>> by Gourmia >>> 3.8 out of 5 stars 82 customer reviews | 36 answered questions >>> Price: $149.99 >>> Sale: $79.99 & FREE Shipping. >>> >>> =================== >>> >>> That is pretty much like mine. You can get quite a lot in. I do and >>> freeze it. >>> >>> >>> >>> >>> >> I'm really looking forward to this, call it an early X-mas present ;-) > > Merry Christmas! TY! > > The Chinese are well versed with the concept of double cooking, sometimes they triple cooked a dish. > Deep-frying, braising, and steaming. The idea never quite caught on with Westerners, who want to stick with a > single cooking method at all times. It's time we got a little more sophisticated and logical in our cooking. Yay! > You are so right. The best Asian stir fry dishes are those in which the veggies are fast-blanched before the fry - coloration is intense, texture is out of this world. Hooray for multiple cooking methods. |
|
Posted to rec.food.cooking,aus.politics
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 9:08 PM, Bruce wrote:
> Do you suggest triple-cooking hamburgers, I suggest your face taking a long dunk in the deep fryer, Asstrailer faggot. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 9:47 PM, Sqwertz wrote:
>> Headers. Not the same person at all. > It doesn't appear that Ophelia has either of the Jebus's killfiled. > She's lying about that - no surprise there. > > -sw You really need to be run over by a dump truck. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/28/2016 11:26 PM, Sqwertz wrote:
> My chuck roast has been in there > for 4 hours NO ONE CARES! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/29/2016 2:55 AM, Ophelia wrote:
> "Sqwerts" wrote in message news
>> On 11/28/2016 2:31 PM, Ophelia wrote: >> "Sqwerts" wrote in message news
>>>> On 11/28/2016 1:40 PM, dsi1 wrote: >>> On 11/28/2016 5:46 AM, Sqwerts wrote: >>>> On 11/28/2016 1:28 AM, isw wrote: >>>>> In article >, >>>>> Sqwerts > wrote: >>>>> >>>>>> On 11/27/2016 11:45 AM, dsi1 wrote: >>>>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >>>>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >>>>>>>>> I consider it pretty revolutionary - at least on at the restaurant >>>>>>>>> level. >>>>>>>> >>>>>>>> I wonder how many are already using it? >>>>>>> >>>>>>> Good question. My guess is that there are too many benefits for this >>>>>>> not to >>>>>>> be universally utilized by the food service industry. >>>>>>> >>>>>>> http://allfoodbusiness.com/articles/...ur-restaurant/ >>>>>>> >>>>>>> >>>>>>> >>>>>>> >>>>>>> >>>>>> >>>>>> YOU have convinced ME. >>>>>> >>>>>> I am going to order a sous vide machine today. >>>>>> >>>>>> Really. >>>>> >>>>> Google on "Kenji sous vide" for a wealth of really good info. >>>>> >>>>> Isaac >>>>> >>>> TY, I held off on my order because I had not done all my research. >>>> >>>> >>> >>> Well for one thing, you don't need no fancy-schmancy appliance to do >>> this. All you need is some water, a thermometer, and a pot that can keep >>> that water at a reasonably stable temperature. I can use my rice cooker >>> on the warm setting, or a slow cooker, or just a pot on my induction >>> range, which is able to keep the water up to temp with some precision. I >>> cannot say if you can do this with a gas or regular electric range. >> >> They make a lot of immersion units that one can use in any pot. >> >> I think that the price on this stand alone unit is pretty attractive: >> >> https://www.amazon.com/Gourmia-Tempe...ords=sous+vide >> >> >> >> Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer >> and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book >> Included >> by Gourmia >> 3.8 out of 5 stars 82 customer reviews | 36 answered questions >> Price: $149.99 >> Sale: $79.99 & FREE Shipping. >> >> =================== >> >> That is pretty much like mine. You can get quite a lot in. I do and >> freeze it. >> >> >> >> >> > I'm really looking forward to this, call it an early X-mas present ;-) > > ================= > > Enjoy ))> > > I shall, and thanks for your recommendations too. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Sous Vide steak
On 11/29/2016 2:58 AM, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Monday, November 28, 2016 at 3:29:38 PM UTC-10, Sqwerts wrote: >> On 11/28/2016 2:31 PM, Ophelia wrote: >> > "Sqwerts" wrote in message news
>> >>> > On 11/28/2016 1:40 PM, dsi1 wrote: >> >> On 11/28/2016 5:46 AM, Sqwerts wrote: >> >>> On 11/28/2016 1:28 AM, isw wrote: >> >>>> In article >, >> >>>> Sqwerts > wrote: >> >>>> >> >>>>> On 11/27/2016 11:45 AM, dsi1 wrote: >> >>>>>> On Sunday, November 27, 2016 at 8:30:07 AM UTC-10, Sqwerts wrote: >> >>>>>>> On 11/27/2016 11:24 AM, dsi1 wrote: >> >>>>>>>> I consider it pretty revolutionary - at least on at the >> >>>>>>>> restaurant >> >>>>>>>> level. >> >>>>>>> >> >>>>>>> I wonder how many are already using it? >> >>>>>> >> >>>>>> Good question. My guess is that there are too many benefits for >> >>>>>> this >> >>>>>> not to >> >>>>>> be universally utilized by the food service industry. >> >>>>>> >> >>>>>> >> http://allfoodbusiness.com/articles/...ur-restaurant/ >> >>>>>> >> >>>>>> >> >>>>>> >> >>>>>> >> >>>>> >> >>>>> YOU have convinced ME. >> >>>>> >> >>>>> I am going to order a sous vide machine today. >> >>>>> >> >>>>> Really. >> >>>> >> >>>> Google on "Kenji sous vide" for a wealth of really good info. >> >>>> >> >>>> Isaac >> >>>> >> >>> TY, I held off on my order because I had not done all my research. >> >>> >> >>> >> >> >> >> Well for one thing, you don't need no fancy-schmancy appliance to do >> >> this. All you need is some water, a thermometer, and a pot that can >> >> keep >> >> that water at a reasonably stable temperature. I can use my rice >> cooker >> >> on the warm setting, or a slow cooker, or just a pot on my induction >> >> range, which is able to keep the water up to temp with some >> precision. >> I >> >> cannot say if you can do this with a gas or regular electric range. >> > >> > They make a lot of immersion units that one can use in any pot. >> > >> > I think that the price on this stand alone unit is pretty attractive: >> > >> > >> https://www.amazon.com/Gourmia-Tempe...ords=sous+vide >> >> > >> > >> > Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer >> > and Temperature Controls Includes Rack, Stainless Steel Free Recipe >> Book >> > Included >> > by Gourmia >> > 3.8 out of 5 stars 82 customer reviews | 36 answered questions >> > Price: $149.99 >> > Sale: $79.99 & FREE Shipping. >> > >> > =================== >> > >> > That is pretty much like mine. You can get quite a lot in. I do and >> > freeze it. >> > >> > >> > >> > >> > >> I'm really looking forward to this, call it an early X-mas present ;-) > > Merry Christmas! > > The Chinese are well versed with the concept of double cooking, > sometimes they triple cooked a dish. Deep-frying, braising, and > steaming. The idea never quite caught on with Westerners, who want to > stick with a single cooking method at all times. It's time we got a > little more sophisticated and logical in our cooking. Yay! > > ======= > > Yes One of the things I like to make is fried chicken. I like to> cook them sous vide first. Once they are coated, they don't take long > to brown. The chicken stays juicy and tender. > That's another great tip - TY! |
|
Posted to rec.food.cooking,aus.politics
|
|||
|
|||
|
Sous Vide steak
"Sqwerts" wrote in message news
On 11/28/2016 5:04 PM, Dave Smith wrote: > On 2016-11-28 7:00 PM, Jebus wrote: >> She's an idiot. >> > > No kidding. You need your teeth kicked in NOW! ================ Can I assume they were referring to me again??? LOL They are now showing themselves to be the total nasty and hateful idiots they are )One of them is so popular he has to go on holiday alone and spends all his time during that holiday posting here, and the other has a poor wife he calls a nasty name and bitches constantly about anyone who disagrees with him ) What a lovely pair)))))Perhaps they ought to go on holiday together ... LOLOL -- http://www.helpforheroes.org.uk |
|
Posted to rec.food.cooking,aus.politics
|
|||
|
|||
|
Sous Vide steak
On 11/29/2016 10:34 AM, Ophelia wrote:
> "Sqwerts" wrote in message news
>> On 11/28/2016 5:04 PM, Dave Smith wrote: >> On 2016-11-28 7:00 PM, Jebus wrote: >>> She's an idiot. >>> >> >> No kidding. > > You need your teeth kicked in NOW! > > ================ > > Can I assume they were referring to me again??? LOL > > They are now showing themselves to be the total nasty and hateful idiots > they are )> > One of them is so popular he has to go on holiday alone and spends all > his time during that holiday posting here, and the other has a poor wife > he calls a nasty name and bitches constantly about anyone who disagrees > with him ) What a lovely pair)))))> > Perhaps they ought to go on holiday together ... LOLOL > > > > LOLOLOL!!!! |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Sous vide flatiron steak | General Cooking | |||
| Chicken-fried steak sous vide | General Cooking | |||
| My Sous Vide Experiences. (WAS: Hacking your slow cooker for Sous Vide) | General Cooking | |||
| My Sous Vide Experiences. (WAS: Hacking your slow cooker for Sous Vide) | General Cooking | |||
| My Sous Vide Experiences. (WAS: Hacking your slow cooker for Sous Vide) | General Cooking | |||
![Ophelia[_14_] is offline](https://www.foodbanter.com/images/SultanThemeVB3R/statusicon/user_offline.gif)
Linear Mode
