Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.

On 2/3/2020 12:39 AM, wrote:

> Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.
>

Interesting. What counts is the YOU like it. Nothing else matters.

On Sunday, February 2, 2020 at 9:39:39 PM UTC-8, wrote:
> Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.


if you've discovered you like poaching, you would fall in love with sous vide.
The sous vide methodology attains what you like about poaching without contact with water which robs nutrients. Any juices left in the bag can be added back to your dishes.

On Mon, 3 Feb 2020 10:21:16 -0800 (PST), ImStillMags
> wrote:

>On Sunday, February 2, 2020 at 9:39:39 PM UTC-8, wrote:
>> Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not
>needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.
>
>
>if you've discovered you like poaching, you would fall in love with sous vide.
>The sous vide methodology attains what you like about poaching without contact with water which robs nutrients. Any juices left in the bag can be added back to your dishes.

Pot roast does likewise only better and much easier... I'm planning on
pot roast tomorrow. Got a four pound top round in the freezer, got
everything but potatoes but those will be arriving this afternoon.

On Monday, February 3, 2020 at 2:09:02 PM UTC-5, Sheldon wrote:
> On Mon, 3 Feb 2020 10:21:16 -0800 (PST), ImStillMags
> > wrote:
>
> >On Sunday, February 2, 2020 at 9:39:39 PM UTC-8, wrote:
> >> Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not
> >needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.
> >
> >
> >if you've discovered you like poaching, you would fall in love with sous vide.
> >The sous vide methodology attains what you like about poaching without contact with water which robs nutrients. Any juices left in the bag can be added back to your dishes.
>
> Pot roast does likewise only better and much easier... I'm planning on
> pot roast tomorrow. Got a four pound top round in the freezer, got
> everything but potatoes but those will be arriving this afternoon.


I have read about the sous vide method but wouldn't want to get into it without something good to cook in it. Something where you set the temperature and it takes care of itself. I live in a furnished apartment with an electric stove. I don't mind it for poaching, but controlling the temperatures, etc., would be a bitch. I would like to try sous vide though.

On Monday, February 3, 2020 at 4:27:13 PM UTC-8, wrote:
> On Monday, February 3, 2020 at 2:09:02 PM UTC-5, Sheldon wrote:
> > On Mon, 3 Feb 2020 10:21:16 -0800 (PST), ImStillMags
> > > wrote:
> >
> > >On Sunday, February 2, 2020 at 9:39:39 PM UTC-8, wrote:
> > >> Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not
> > >needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.
> > >
> > >
> > >if you've discovered you like poaching, you would fall in love with sous vide.
> > >The sous vide methodology attains what you like about poaching without contact with water which robs nutrients. Any juices left in the bag can be added back to your dishes.
> >
> > Pot roast does likewise only better and much easier... I'm planning on
> > pot roast tomorrow. Got a four pound top round in the freezer, got
> > everything but potatoes but those will be arriving this afternoon.
>
>
> I have read about the sous vide method but wouldn't want to get into it without something good to cook in it. Something where you set the temperature and it takes care of itself. I live in a furnished apartment with an electric stove. I don't mind it for poaching, but controlling the temperatures, etc., would be a bitch. I would like to try sous vide though.

This will give you some more insight. The sous vide circulator controls the temperature and time for you. It's wonderful what it does for all kinds of foods.

https://anovaculinary.com/what-is-sous-vide/

Thanks. It was either the same article or one like it that I read before. I don't need to be convinced.n I think such an item would be nice to have around but I can't afford it (and don't care) and small as is it would still take up too much space. No way would I argue against this cooking method but for now I can love without it but appreciate you directing me to it. Man, I was really amazed at how tender the poached pork and sirloin steak turned out. I'm not really a cheap person, just one who knows what he can afford.. For example, I've shopped in thrift stores most if my life. Gotta get lucky but when you do let's face it, unexpensive used quality items are better than new garbage. Still, wearing thrift store clothes almost exclusively I still buy new $25 wool socks because I take a lot if walks and it's worth it in the end. Ah yes the end which can come at any time.

May the spirit of
Sous vide live forever
In our hearts.....

Thanks.

On Monday, February 3, 2020 at 1:21:21 PM UTC-5, ImStillMags wrote:
> On Sunday, February 2, 2020 at 9:39:39 PM UTC-8, wrote:
> > Got into poaching skinless chicken breasts and adding the meat to veggies and rice or taters. No grease in the air. Easy work. The way I like it. Then I wondered what boneless pork loin center chops would be like poached. I was expecting something tough but it was great. I added a bit of the meat each day whatever I wanted with it. The following week I wondered what beef would be like. I bought a 5 ounce chunk of thick sirloin steak. Cheap. I didn't know what to expect. I read up on it though and it said the temp should be between 125 and 140. It was great. I'm really into this poaching thing. Sure, there's no crust, no char or whatever, but the outside of the steak turns dark while the middle stays pink. Just like a steak. I'll bet it's good on sandwiches too. Anyway, I am really into this method of cooking for a variety of reasons, mostly the ease of it. Little clean up, no grease all over the place. Browning is nice. Nothing against it. But it's really not needed, especially when the meat is added to other things. I am proud of my willingness to experiment a bit with this method. However, I will only go so far. I am not yet ready to try anything exotic like ostrich or buffalo or human meat. For now I'm sticking with the main 3 - chicken, pork, and beef.
>
>
> if you've discovered you like poaching, you would fall in love with sous vide.
> The sous vide methodology attains what you like about poaching without contact with water which robs nutrients. Any juices left in the bag can be added back to your dishes.


Whoops sorry forgot to respond to you which would be the same one I posted to Sheldon, responding to both of you at the same time I guess. I don't care much about the nutrients because I poach only chicken, pork, and beef - I don't add veggies or anything. I put that stuff together later. That is my method, to cook most things separately for 6 days, then add things daily to create a plate. Anyway, same respond to you about this as the one I sent to Sheldon. Thanks by the way.