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Poaching Parade
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.
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Poaching Parade
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Poaching Parade
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. |
Poaching Parade
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. |
Poaching Parade
On Monday, February 3, 2020 at 1:04:11 PM UTC-5, Cindy Hamilton wrote:
> I'm not sure I'd be able to tell you how great a cook you are based on this > dish. I'm far too fond of the results of the Maillard reaction to really > have much taste for poached food. > > As Ed said, the really important thing is that you like it. > > Tonight we're having home fries and sliced ham. The potatoes will be cooked > in bacon fat and butter (along with a little onion) until they're browned and > crisp. The ham will be sliced and cooked in a little bacon fat until slightly browned--but not so much as to dry it out. > > Probably a salad to start, just so we can tell Mom we ate our vegetables. ;) > > Cindy Hamilton Maillard, who or what is that? Not only am I not a great cook, I admitted in post #1 that I hate cooking. But over the years I have learned how to sling things together. I neglected to mention that I live alone and eat the same meal 6 days in a road. That meal can be altered a bit each however, plus it is not the only meal I eat. I eat a separate self-invented breakfast that is spectacular. Because I tend toward soup and stew one-pot type meals it doesn't much matter if the meat is browned or not. At first I thought it mattered, but it really doesn't, not in my food. I don't poach meat and then sit around eating all day by itself. It's for going into one-pot meals where it is incorporated along with mushroom and fresh veggies and cheese, etc. So certainly I could easily understand someone not wanting to eat poached meat every day or ever at all. But in my first post I failed to mention how the meat is used. The fresh veggies are tossed in to suck up the juices and add to the mix. They are tossed in raw - yellow squash, zuchini, brocoli crowns, whatever - cut to just the right size where they will cook down in the microwave to join the other already cooked ingredients. I make the meal and put in a small container in the fridge overnight. The next day I put it on a nice small plate into the microwave for about 3 minutes. When it comes out I don't think there would be many people who would know or even suspect that these ingredients were not cooked together at the same time. So yes, I am proud of it. But I can easily otherwise understand how people would be turned off to poached meat. Thanks, TJ |
Poaching Parade
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. |
Poaching Parade
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. |
Poaching Parade
On Mon, 3 Feb 2020 23:36:49 -0500, Ed Pawlowski > wrote:
>On 2/3/2020 12:04 PM, Bruce wrote: >> On Mon, 3 Feb 2020 10:00:52 -0500, Ed Pawlowski > wrote: >> >>> 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. >> >> Ed P.'s outlook on life. >> >Somewhat correct. I have to admire TJ though. He is one of the most >honest people here and does not give a crap about other's opinions. He >cooks what works for him. Yeah, most people cook what works for their neighbours. |
Poaching Parade
I love the compliment. But being rewarded wirh compliments for being honest indicates that most people are not honest. I'm too tired to not be honest.. Same with lying - I see it as hard work. I suppose everything I do is ultimately for myself. Like everyone else. I do love being honest though. Even more so I love having nothing to lie about. I could never be blackmailed. Maybe there are some things about me I'd rather people not know but would never pay to keep it that way. I'm also proudly in a similar way of not owning a pawnable item. Speaking of drinking, I used to do a lot of it and still do, rarely. Always had trouble with hangovers even when I was young. I worked all week just to drink and smoke on my days off. Drove a cab 12 hours 3 nights a week and binge drank the other 4. I have binged plenty down to zero, no cash left. At the time I had 2 pawnable items I'd walk to the shop so I could extend the diminishing duration of relaxing self destruction - a boom box and a pool cue I rarely used although I was a pretty good player.. I'd get $15 for the boom box and about the same for the cue. Later after returning to work I'd pay to get them out of the shop. Over time the amount of money I'd get for the items decreased till funky one day after it had gone down to $5 I walked in and the guy laughed and said, "Are you kidding, I can't give you anything for that. You can get a new one at Walmart for $30." Time had passed me by. I basically begged the guy for TV he cash, telling him why I wanted it. He gave me $5. I thanked him and got it back later after returning to work. I let the cue go. Never used it. But I did use the boom box. A radio CD player. Maybe at that time you could get one at Walmart for $30. But not now. I went looking and it's all Bluetooth oriented new and supposedly improved package deal bullshit. I can and will chase after nothing. Believe me if big money came my way I'd take it. But basically my personal motto in life has always been "I want to hit the lottery but I don't want to buy the ticket." Thanks for letting me roll. I enjoy talking about food but love when topics branch off naturally.
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Poaching Parade
I eat my neighbors foods. Then later I fart out the window of my top floor apartment, the essence of their foods drifting out and shrouding the building in a cloud of mostly diluted stink - my method of paying it forward - the spirit of their foods wafting through window cracks and cementing our shared structure with the enduring and often endearing spirit of smell.
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Poaching Parade
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Poaching Parade
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/ |
Poaching Parade
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. |
Poaching Parade
"Cindy Hamilton" wrote in message
... On Monday, February 3, 2020 at 7:24:46 PM UTC-5, wrote: > On Monday, February 3, 2020 at 1:04:11 PM UTC-5, Cindy Hamilton wrote: > > > I'm not sure I'd be able to tell you how great a cook you are based on > > this > > dish. I'm far too fond of the results of the Maillard reaction to > > really > > have much taste for poached food. > > > > As Ed said, the really important thing is that you like it. > > > > Tonight we're having home fries and sliced ham. The potatoes will be > > cooked > > in bacon fat and butter (along with a little onion) until they're > > browned and > > crisp. The ham will be sliced and cooked in a little bacon fat until > > slightly browned--but not so much as to dry it out. > > > > Probably a salad to start, just so we can tell Mom we ate our > > vegetables. ;) > > > > Cindy Hamilton > > Maillard, who or what is that? The Maillard reaction is what takes place when food browns and proteins and sugars are converted to more flavorful compounds. >Not only am I not a great cook, I admitted in post #1 that I hate cooking. >But >over the years I have learned how to sling things together. Which is why I said the important thing is that you enjoy what you cook. >I neglected to mention that I live alone and eat the same meal 6 days in a >road. Everyone cooks differently. During times when I've cooked for myself (for example, before I was married or when my husband was away on business) I cooked what I enjoyed, either every day or every couple of days. Cindy Hamilton === Oh yes, back in the day .... been there ... done that:) |
Poaching Parade
On Tue, 4 Feb 2020 03:22:00 -0800 (PST), Cindy Hamilton
> wrote: >On Monday, February 3, 2020 at 7:24:46 PM UTC-5, wrote: >> Maillard, who or what is that? > >The Maillard reaction is what takes place when food browns and proteins >and sugars are converted to more flavorful compounds. > >>Not only am I not a great cook, I admitted in post #1 that I hate cooking. But >over the years I have learned how to sling things together. > >Which is why I said the important thing is that you enjoy what you cook. > >>I neglected to mention that I live alone and eat the same meal 6 days in a road. > >Everyone cooks differently. During times when I've cooked for myself (for >example, before I was married or when my husband was away on business) I >cooked what I enjoyed, either every day or every couple of days. To cook what you enjoy... what a revolutionary idea! Ed mentioned it too. I think RFC is close to a breakthrough! |
Poaching Parade
On Monday, February 3, 2020 at 10:39:32 PM UTC-8, wrote:
> 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. next time you are at a thrift store look to see if there's a sous vide circulator available.....I know people who have found them there !!! |
Poaching Parade
On Tuesday, February 4, 2020 at 12:43:08 AM UTC-5, Bruce wrote:
> On Mon, 3 Feb 2020 21:25:28 -0800 (PST), wrote: > > >I eat my neighbors foods. Then later I fart out the window of my top floor apartment, the essence of their foods drifting out and shrouding the building in a cloud of mostly diluted stink - my method of paying it forward - the spirit of their foods wafting through window cracks and cementing our shared structure with the enduring and often endearing spirit of smell. > > You should publish your poetry. It would be a very thin book. I have written maybe ten worthy poems in my life, mostly for reciting. Humor tinged. I don't do the real stuff. You know, the confessorial crap. But I will not deny the truth which is that no matter how much I might enjoy something, if were to do it for money it would become a job. People say, "Just do what you love." I understand. But I don't love anything. Not enough to work at it. I don't care what it is, if I do it for money, if I'm on some kind of deadline I'm going to hate it in no time. This is not because I'm a carefree generous anti-materialistic person, it's because I hate work (I've had many jobs, mostly minimum wage). I drove a cab for 33 years and hated it. But I was good at it. Not making money, just good at being fair and treating people with some degree of respect. Butt when they'd make the mistake of asking me how my night was going and it wasn't going well they would hear about it big time to the point where after a time they might ask me to please talk about something else. But the cab job sucked as do all jobs. I don't care how much money a person makes, if they have to work they're not rich. That's my motto. But I really do appreciate your compliment and also want you to know that I think sometimes I can lie to myself, for example claiming that doing something I love for money automatically turn it into a chore. That may or may not be the case. Truth is I'm just a lazy person and I don't like trying too hard although sometimes in my life I believe I have tried too hard to not try too hard. Thanks again. |
Poaching Parade
On Tuesday, February 4, 2020 at 5:48:59 AM UTC-5, Ophelia wrote:
> wrote in message > ... > > I love the compliment. But being rewarded wirh compliments for being honest > indicates that most people are not honest. I'm too tired to not be honest.. > Same with lying - I see it as hard work. I suppose everything I do is > ultimately for myself. Like everyone else. I do love being honest though. > Even more so I love having nothing to lie about. I could never be > blackmailed. Maybe there are some things about me I'd rather people not know > but would never pay to keep it that way. I'm also proudly in a similar way > of not owning a pawnable item. Speaking of drinking, I used to do a lot of > it and still do, rarely. Always had trouble with hangovers even when I was > young. I worked all week just to drink and smoke on my days off. Drove a cab > 12 hours 3 nights a week and binge drank the other 4. I have binged plenty > down to zero, no cash left. At the time I had 2 pawnable items I'd walk to > the shop so I could extend the diminishing duration of relaxing self > destruction - a boom box and a pool cue I rarely used although I was a > pretty good player. I'd get $15 for the boom box and about the same for the > cue. Later after returning to work I'd pay to get them out of the shop. Over > time the amount of money I'd get for the items decreased till funky one day > after it had gone down to $5 I walked in and the guy laughed and said, "Are > you kidding, I can't give you anything for that. You can get a new one at > Walmart for $30." Time had passed me by. I basically begged the guy for TV > he cash, telling him why I wanted it. He gave me $5. I thanked him and got > it back later after returning to work. I let the cue go. Never used it. But > I did use the boom box. A radio CD player. Maybe at that time you could get > one at Walmart for $30. But not now. I went looking and it's all Bluetooth > oriented new and supposedly improved package deal bullshit. I can and will > chase after nothing. Believe me if big money came my way I'd take it. But > basically my personal motto in life has always been "I want to hit the > lottery but I don't want to buy the ticket." Thanks for letting me roll. I > enjoy talking about food but love when topics branch off naturally. > > ==== > > I am enjoying your writings:) Please continue:) I still don't know what :) means. I must not care much because I looked it up once and got the meaning but don't remember it. Without looking it up I just sort of imagined it to sarcastic, as in "Yeah, right", or, "Oh, sure.." But I am choosing to believe you are not being sarcastic at all and will take your suggestion to heart. If and when a certain thread runs it's course and no one is posting into any longer, then of course at that time I'd bow out. But I have never been opposed to "going off topic" because the reality is if no one ever went off topic things would get dull. At least for me. But I like this group. I don't like barging in. I usually come here with a question or comment about food. Then it can branch off. But I don't like to force it. It just happens. I enjoy the non demanding nature of it. Not that I'm a writer - never said I was - but if I were to do it for money it would be too demanding. The feeling of 'needing' to produce. I don't like need. But then I don't suppose most people do. |
Poaching Parade
On Tuesday, February 4, 2020 at 6:22:05 AM UTC-5, Cindy Hamilton wrote:
> The Maillard reaction is what takes place when food browns and proteins > and sugars are converted to more flavorful compounds. > > >Not only am I not a great cook, I admitted in post #1 that I hate cooking. But >over the years I have learned how to sling things together. > > Which is why I said the important thing is that you enjoy what you cook. > > >I neglected to mention that I live alone and eat the same meal 6 days in a road. > > Everyone cooks differently. During times when I've cooked for myself (for > example, before I was married or when my husband was away on business) I > cooked what I enjoyed, either every day or every couple of days. > > Cindy Hamilton I could have looked it up. Sorry. I'm serious. I'm not a big web guy but I do love the google bar - the greatest cross indexing tool there is. I could have looked it up. I love browned foods. I just don't like greasing up the apartment. Plus as mentioned it's mostly one-pot stew type meals I make so the bland meat takes on the flavor of other things even without cooking, just sitting all mixed up in a bowl in the fridge. I make the foods I make for a variety of reasons. Cost, efficiency, ease, time (the less the better), and of course taste. So certainly there are foods I'd love to make. Most of my attempts at recreating other people's food are failures in my mind. Not always. I'm half Arab and have done a good job with some of those dishes. But even there, mostly stuff that is slung together, not cooked as in standing over the stove all day. I made good grape leaves. I liked my own almost more than those made by any of my Arab relatives, and they were all really good cooks. I make tabouli too. And hummus. A pain in the butt because I don't have a blender - tossed it out - and go with the mortar and pestle, the way my grandparents did it. Anyway, thanks for the explanation which should not have been necessary. Now right there - look at that word - 'necessary' - it's 4 syllables. Should it really require 4 full syllables for a word like that? I like 'neesry' more. Now some people say, "Why stop there, why not make it just 'neese'? But neese sounds like neice. It sounds like another word. All abbreviations (I'm working on my abb work all the time), should sound only like themselves. No confusion. Confusion is not needed, ever - it is simply not NEESRY. |
Poaching Parade
On Tuesday, February 4, 2020 at 9:52:01 AM UTC-5, dsi1 wrote:
> On Sunday, February 2, 2020 at 7:39:39 PM UTC-10, 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. > > I will cook like this but I put the meat in a plastic bag. This makes is even less messy and you can marinate it at the same time. You can turn a cheap, nasty, piece of meat into pure gold. > > https://www.amazon.com/photos/shared...XJjkUtn-dYQQyZ Yeah I checked the sous vide thing out on the web before and noticed the clip-on bag and so forth they use and I figure people could make their own adjustments - you know, without the special device. I'm not raving about my poaching adventures or how they turned out - but I am raving about how surprised I was to find these meats coming out more tender than I anticipated. Especially the pork. Then when I experimented with the sirloin steak I was blown away by that too because I imagined somehow that it would turn into some kind of pale color like chicken but it came out pink throughout. Nice. I could see it being used on a sandwich too although I'm not a sandwich type. If bread is going to be used I prefer the food on a plate - fork in one hand, bread in the other. |
Poaching Parade
On Tuesday, February 4, 2020 at 12:17:02 PM UTC-5, Bruce wrote:
> On Tue, 4 Feb 2020 03:22:00 -0800 (PST), Cindy Hamilton > > wrote: > > >On Monday, February 3, 2020 at 7:24:46 PM UTC-5, wrote: > > >> Maillard, who or what is that? > > > >The Maillard reaction is what takes place when food browns and proteins > >and sugars are converted to more flavorful compounds. > > > >>Not only am I not a great cook, I admitted in post #1 that I hate cooking. But >over the years I have learned how to sling things together. > > > >Which is why I said the important thing is that you enjoy what you cook. > > > >>I neglected to mention that I live alone and eat the same meal 6 days in a road. > > > >Everyone cooks differently. During times when I've cooked for myself (for > >example, before I was married or when my husband was away on business) I > >cooked what I enjoyed, either every day or every couple of days. > > To cook what you enjoy... what a revolutionary idea! Ed mentioned it > too. I think RFC is close to a breakthrough! What an oddball masochistic thing that would be to cook food purposely trying to make it taste as foul as possible. When the masochist makes something and is able to say, "Man, I'm not enjoying this at all", that is when he is in heaven. Of course we cook what we enjoy. But I admit I don't enjoy cooking. I like the result sometimes. So much with some things I'll make it again for the 6 days. I have been eating the same breakfast for about a year now. I can change some things up with it but it's essentially cut up fresh fruits - berries, pear, banana - pouring in enough kefir to almost cover the fruit - then adding a few tablespoons of trail mix and 2 tablespoons of slivered almonds. This stuff is great. I see no reason to change it.. Maybe one day out of nowhere I'll lose my taste for it, even find it disgusting - but I don't see that happening any time soon. |
Poaching Parade
On Tuesday, February 4, 2020 at 2:03:11 PM UTC-5, ImStillMags wrote:
> next time you are at a thrift store look to see if there's a sous vide circulator available.....I know people who have found them there !!! Uh oh, sounds like work. I hate shopping, especially looking for something specific. Takes luck. When I lived in L.A. and was able to bus it everywhere I had a bunch of really good thrift stores I used. But I did it with some degree of pleasure, not a rush job which is what I tend most of the time to turn things into. I think for good thrift store or yard sale shopping you have to go not looking for anything specific and stuff will just pop out at you. But thinking "I need this" or "I need that" and taking it to the thrift store, for me it's usually a huge disappointment. I'll bear your suggestion in mind though. For sure. |
Poaching Parade
wrote in message
... On Tuesday, February 4, 2020 at 5:48:59 AM UTC-5, Ophelia wrote: > wrote in message > ... > > I love the compliment. But being rewarded wirh compliments for being > honest > indicates that most people are not honest. I'm too tired to not be honest. > Same with lying - I see it as hard work. I suppose everything I do is > ultimately for myself. Like everyone else. I do love being honest though. > Even more so I love having nothing to lie about. I could never be > blackmailed. Maybe there are some things about me I'd rather people not > know > but would never pay to keep it that way. I'm also proudly in a similar way > of not owning a pawnable item. Speaking of drinking, I used to do a lot of > it and still do, rarely. Always had trouble with hangovers even when I was > young. I worked all week just to drink and smoke on my days off. Drove a > cab > 12 hours 3 nights a week and binge drank the other 4. I have binged plenty > down to zero, no cash left. At the time I had 2 pawnable items I'd walk to > the shop so I could extend the diminishing duration of relaxing self > destruction - a boom box and a pool cue I rarely used although I was a > pretty good player. I'd get $15 for the boom box and about the same for > the > cue. Later after returning to work I'd pay to get them out of the shop. > Over > time the amount of money I'd get for the items decreased till funky one > day > after it had gone down to $5 I walked in and the guy laughed and said, > "Are > you kidding, I can't give you anything for that. You can get a new one at > Walmart for $30." Time had passed me by. I basically begged the guy for TV > he cash, telling him why I wanted it. He gave me $5. I thanked him and got > it back later after returning to work. I let the cue go. Never used it. > But > I did use the boom box. A radio CD player. Maybe at that time you could > get > one at Walmart for $30. But not now. I went looking and it's all > Bluetooth > oriented new and supposedly improved package deal bullshit. I can and will > chase after nothing. Believe me if big money came my way I'd take it. But > basically my personal motto in life has always been "I want to hit the > lottery but I don't want to buy the ticket." Thanks for letting me roll. > I > enjoy talking about food but love when topics branch off naturally. > > ==== > > I am enjoying your writings:) Please continue:) I still don't know what :) means. I must not care much because I looked it up once and got the meaning but don't remember it. Without looking it up I just sort of imagined it to sarcastic, as in "Yeah, right", or, "Oh, sure." But I am choosing to believe you are not being sarcastic at all and will take your suggestion to heart. If and when a certain thread runs it's course and no one is posting into any longer, then of course at that time I'd bow out. But I have never been opposed to "going off topic" because the reality is if no one ever went off topic things would get dull. At least for me. But I like this group. I don't like barging in. I usually come here with a question or comment about food. Then it can branch off. But I don't like to force it. It just happens. I enjoy the non demanding nature of it. Not that I'm a writer - never said I was - but if I were to do it for money it would be too demanding. The feeling of 'needing' to produce. I don't like need. But then I don't suppose most people do. == It's just a smile :) Turn it sideways and you can imagine two eyes and a smiling mouth:) And this is similar but with a wink ;) |
Poaching Parade
On Tuesday, February 4, 2020 at 5:36:39 PM UTC-10, wrote:
> On Tuesday, February 4, 2020 at 9:52:01 AM UTC-5, dsi1 wrote: > > On Sunday, February 2, 2020 at 7:39:39 PM UTC-10, 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. > > > > I will cook like this but I put the meat in a plastic bag. This makes is even less messy and you can marinate it at the same time. You can turn a cheap, nasty, piece of meat into pure gold. > > > > https://www.amazon.com/photos/shared...XJjkUtn-dYQQyZ > > > Yeah I checked the sous vide thing out on the web before and noticed the clip-on bag and so forth they use and I figure people could make their own adjustments - you know, without the special device. I'm not raving about my poaching adventures or how they turned out - but I am raving about how surprised I was to find these meats coming out more tender than I anticipated.. Especially the pork. Then when I experimented with the sirloin steak I was blown away by that too because I imagined somehow that it would turn into some kind of pale color like chicken but it came out pink throughout. Nice. I could see it being used on a sandwich too although I'm not a sandwich type. If bread is going to be used I prefer the food on a plate - fork in one hand, bread in the other. I have been cooking cross rib roasts since I was a wee lad. It has always turned out nasty and tough. Cooking it sous vide has been a revelation. I don't have one of those sous vide cooker thingies so I use a slow cooker instead. Keeping the temperature under 130 degrees is a little tricky. I use some dark soy sauce and black pepper to give the meat some color and don't bother to sear the meat. When cut thinly, nobody's going to notice anyway. As an added bonus, if you can keep the temperature under 130 you get the bestest au jus ever. |
Poaching Parade
On Wednesday, February 5, 2020 at 11:55:37 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Tuesday, February 4, 2020 at 5:36:39 PM UTC-10, wrote: > > On Tuesday, February 4, 2020 at 9:52:01 AM UTC-5, dsi1 wrote: > > > On Sunday, February 2, 2020 at 7:39:39 PM UTC-10, > > > 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. > > > > > > I will cook like this but I put the meat in a plastic bag. This makes is > > > even less messy and you can marinate it at the same time. You can turn a > > > cheap, nasty, piece of meat into pure gold. > > > > > > https://www.amazon.com/photos/shared...XJjkUtn-dYQQyZ > > > > > > Yeah I checked the sous vide thing out on the web before and noticed the > > clip-on bag and so forth they use and I figure people could make their own > > adjustments - you know, without the special device. I'm not raving about > > my poaching adventures or how they turned out - but I am raving about how > > surprised I was to find these meats coming out more tender than I > > anticipated. Especially the pork. Then when I experimented with the > > sirloin steak I was blown away by that too because I imagined somehow that > > it would turn into some kind of pale color like chicken but it came out > > pink throughout. Nice. I could see it being used on a sandwich too > > although I'm not a sandwich type. If bread is going to be used I prefer > > the food on a plate - fork in one hand, bread in the other. > > I have been cooking cross rib roasts since I was a wee lad. It has always > turned out nasty and tough. Cooking it sous vide has been a revelation. I > don't have one of those sous vide cooker thingies so I use a slow cooker > instead. Keeping the temperature under 130 degrees is a little tricky. I use > some dark soy sauce and black pepper to give the meat some color and don't > bother to sear the meat. When cut thinly, nobody's going to notice anyway.. > > As an added bonus, if you can keep the temperature under 130 you get the > bestest au jus ever. > > == > > Thanks for that!!! I have never cooked ribs in my slow cooker! LOL it > makes sense!! > > Yes, I do have a sous vide machine but I can follow your temps:)) How > long do you cook it?? To be safe, you should set your temperature to 127 degrees or it's equivalent. The juices of the roast don't get hot enough to coagulate. The juice is just wonderful, magical, stuff. For my cross rib roast, it was 12 hours. I've cooked short ribs but can't remember how long it took. |
Poaching Parade
On Wednesday, February 5, 2020 at 9:45:15 AM UTC-5, Ophelia wrote:
> It's just a smile :) Turn it sideways and you can imagine two eyes and a > smiling mouth:) And this is similar but with a wink ;) I'll bear that in mind. This time. |
Poaching Parade
dsi1 wrote:
> To be safe, you should set your temperature to 127 degrees or it's equivalent. The juices of the roast don't get hot enough to coagulate. The juice is just wonderful, magical, stuff. For my cross rib roast, it was 12 hours. I've cooked short ribs but can't remember how long it took. I'll bet beer would be good with some items. A little sauerkraut juice too.. Simple stuff. As of now I just go with water, but with the sous vide method I'd probably go with some flavoring agents. |
Poaching Parade
dsi1 wrote:
> I have been cooking cross rib roasts since I was a wee lad. It has always turned out nasty and tough. Cooking it sous vide has been a revelation. I don't have one of those sous vide cooker thingies so I use a slow cooker instead. Keeping the temperature under 130 degrees is a little tricky. I use some dark soy sauce and black pepper to give the meat some color and don't bother to sear the meat. When cut thinly, nobody's going to notice anyway. > > As an added bonus, if you can keep the temperature under 130 you get the bestest au jus ever. Interesting. The temperature thing is iffy with the electric stove. Before I did the poach thing with the skinless chicken breasts I went to the web for instructions. Lots of conflicting methods of course. But I liked the one that sounded easiest. The one that said just bring water to a boil and put your room-temperature chicken into it and take it off the heat and let it sit for 15 minutes with a lid on. Supposed to be 165 degrees but it never went past 130. So I put it on the heat again and brought it to a near boil, then took it off the heat and let it sit again for 15 minutes. I even keep the burner on so I don't have to stand around waiting for it to heat up. I do this as many times as needed to hit the approximate temperature called for. Now with the sirloin steak, the consensus temp for medium rare was 125 to 140 degrees. It was a pretty thick steak but small in weight. I hit the mark on the first try. I did not put the meat into boiling water. Rather I boiled water in one pot then poured it over the room-temp steak sitting in another small pot. It worked nicely. I used to eat kibbee when I was a kid. Arab stuff. I loved it. Raw lamb meat - has to be good meat, not a lot of fat - mixed with fine bulgar and kneaded, adding cold water occasionally. I'm not going to eat raw chicken (unless I'm starving to absolute death), but I am not as afraid of underdone beef or even pork. Anyway, from what I read the secret is to not boil what you're making. Doesn't matter if it takes longer, just don't bring it to a boil. I'm not claiming to be an authority on the matter, in fact I feel sometimes pretty confused about it, but I do know that the methods I just described for poaching the chicken and the beef turned out some pretty tender meat. Good for adding to stews. I agree with you about the beef being cut thin and not seeing any difference. I was amazed at how the water alone turned the outside of the steak brown, sort of, with the inside being nice and pink just like a steak coming out of the oven. I agree sous vide would be a nice try and maybe one day I'll get around to it. But right now I don't have the equipment to insure I'm at the right temperature or whatever. |
Poaching Parade
On Wednesday, February 5, 2020 at 5:01:12 PM UTC-10, wrote:
> dsi1 wrote: > > > I have been cooking cross rib roasts since I was a wee lad. It has always turned out nasty and tough. Cooking it sous vide has been a revelation. I don't have one of those sous vide cooker thingies so I use a slow cooker instead. Keeping the temperature under 130 degrees is a little tricky. I use some dark soy sauce and black pepper to give the meat some color and don't bother to sear the meat. When cut thinly, nobody's going to notice anyway.. > > > > As an added bonus, if you can keep the temperature under 130 you get the bestest au jus ever. > > > Interesting. The temperature thing is iffy with the electric stove. Before I did the poach thing with the skinless chicken breasts I went to the web for instructions. Lots of conflicting methods of course. But I liked the one that sounded easiest. The one that said just bring water to a boil and put your room-temperature chicken into it and take it off the heat and let it sit for 15 minutes with a lid on. Supposed to be 165 degrees but it never went past 130. So I put it on the heat again and brought it to a near boil, then took it off the heat and let it sit again for 15 minutes. I even keep the burner on so I don't have to stand around waiting for it to heat up. I do this as many times as needed to hit the approximate temperature called for. Now with the sirloin steak, the consensus temp for medium rare was 125 to 140 degrees. It was a pretty thick steak but small in weight. I hit the mark on the first try. I did not put the meat into boiling water. Rather I boiled water in one pot then poured it over the room-temp steak sitting in another small pot. It worked nicely. I used to eat kibbee when I was a kid. Arab stuff. I loved it. Raw lamb meat - has to be good meat, not a lot of fat - mixed with fine bulgar and kneaded, adding cold water occasionally. I'm not going to eat raw chicken (unless I'm starving to absolute death), but I am not as afraid of underdone beef or even pork. Anyway, from what I read the secret is to not boil what you're making. Doesn't matter if it takes longer, just don't bring it to a boil. I'm not claiming to be an authority on the matter, in fact I feel sometimes pretty confused about it, but I do know that the methods I just described for poaching the chicken and the beef turned out some pretty tender meat. Good for adding to stews. I agree with you about the beef being cut thin and not seeing any difference. I was amazed at how the water alone turned the outside of the steak brown, sort of, with the inside being nice and pink just like a steak coming out of the oven. I agree sous vide would be a nice try and maybe one day I'll get around to it. But right now I don't have the equipment to insure I'm at the right temperature or whatever. I've made some fried chicken sous vide. Chicken thighs are cooked until done in the sous vide. The chicken is then battered and fried at high temperature until golden brown. It's perfectly done fried chicken with a crispy coating. OTOH, it's so juicy that it's beyond the realm of human experience. That can be a little unsettling to some folks. |
Poaching Parade
"dsi1" wrote in message
... On Wednesday, February 5, 2020 at 11:55:37 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Tuesday, February 4, 2020 at 5:36:39 PM UTC-10, > wrote: > > On Tuesday, February 4, 2020 at 9:52:01 AM UTC-5, dsi1 wrote: > > > On Sunday, February 2, 2020 at 7:39:39 PM UTC-10, > > > 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. > > > > > > I will cook like this but I put the meat in a plastic bag. This makes > > > is > > > even less messy and you can marinate it at the same time. You can turn > > > a > > > cheap, nasty, piece of meat into pure gold. > > > > > > https://www.amazon.com/photos/shared...XJjkUtn-dYQQyZ > > > > > > Yeah I checked the sous vide thing out on the web before and noticed the > > clip-on bag and so forth they use and I figure people could make their > > own > > adjustments - you know, without the special device. I'm not raving > > about > > my poaching adventures or how they turned out - but I am raving about > > how > > surprised I was to find these meats coming out more tender than I > > anticipated. Especially the pork. Then when I experimented with the > > sirloin steak I was blown away by that too because I imagined somehow > > that > > it would turn into some kind of pale color like chicken but it came out > > pink throughout. Nice. I could see it being used on a sandwich too > > although I'm not a sandwich type. If bread is going to be used I prefer > > the food on a plate - fork in one hand, bread in the other. > > I have been cooking cross rib roasts since I was a wee lad. It has always > turned out nasty and tough. Cooking it sous vide has been a revelation. I > don't have one of those sous vide cooker thingies so I use a slow cooker > instead. Keeping the temperature under 130 degrees is a little tricky. I > use > some dark soy sauce and black pepper to give the meat some color and don't > bother to sear the meat. When cut thinly, nobody's going to notice anyway. > > As an added bonus, if you can keep the temperature under 130 you get the > bestest au jus ever. > > == > > Thanks for that!!! I have never cooked ribs in my slow cooker! LOL it > makes sense!! > > Yes, I do have a sous vide machine but I can follow your temps:)) How > long do you cook it?? To be safe, you should set your temperature to 127 degrees or it's equivalent. The juices of the roast don't get hot enough to coagulate. The juice is just wonderful, magical, stuff. For my cross rib roast, it was 12 hours. I've cooked short ribs but can't remember how long it took. === Thanks:)) Actually is sounds mad to use my slow cooker when I have a big sous vide machine<G> I will probably use that:) |
Poaching Parade
wrote in message
... On Wednesday, February 5, 2020 at 9:45:15 AM UTC-5, Ophelia wrote: > It's just a smile :) Turn it sideways and you can imagine two eyes and > a > smiling mouth:) And this is similar but with a wink ;) I'll bear that in mind. This time. === <g> |
Poaching Parade
On Thursday, February 6, 2020 at 6:36:47 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Wednesday, February 5, 2020 at 11:55:37 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Tuesday, February 4, 2020 at 5:36:39 PM UTC-10, > > wrote: > > > On Tuesday, February 4, 2020 at 9:52:01 AM UTC-5, dsi1 wrote: > > > > On Sunday, February 2, 2020 at 7:39:39 PM UTC-10, > > > > 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. > > > > > > > > I will cook like this but I put the meat in a plastic bag. This makes > > > > is > > > > even less messy and you can marinate it at the same time. You can turn > > > > a > > > > cheap, nasty, piece of meat into pure gold. > > > > > > > > https://www.amazon.com/photos/shared...XJjkUtn-dYQQyZ > > > > > > > > > Yeah I checked the sous vide thing out on the web before and noticed the > > > clip-on bag and so forth they use and I figure people could make their > > > own > > > adjustments - you know, without the special device. I'm not raving > > > about > > > my poaching adventures or how they turned out - but I am raving about > > > how > > > surprised I was to find these meats coming out more tender than I > > > anticipated. Especially the pork. Then when I experimented with the > > > sirloin steak I was blown away by that too because I imagined somehow > > > that > > > it would turn into some kind of pale color like chicken but it came out > > > pink throughout. Nice. I could see it being used on a sandwich too > > > although I'm not a sandwich type. If bread is going to be used I prefer > > > the food on a plate - fork in one hand, bread in the other. > > > > I have been cooking cross rib roasts since I was a wee lad. It has always > > turned out nasty and tough. Cooking it sous vide has been a revelation. I > > don't have one of those sous vide cooker thingies so I use a slow cooker > > instead. Keeping the temperature under 130 degrees is a little tricky. I > > use > > some dark soy sauce and black pepper to give the meat some color and don't > > bother to sear the meat. When cut thinly, nobody's going to notice anyway. > > > > As an added bonus, if you can keep the temperature under 130 you get the > > bestest au jus ever. > > > > == > > > > Thanks for that!!! I have never cooked ribs in my slow cooker! LOL it > > makes sense!! > > > > Yes, I do have a sous vide machine but I can follow your temps:)) How > > long do you cook it?? > > To be safe, you should set your temperature to 127 degrees or it's > equivalent. The juices of the roast don't get hot enough to coagulate. The > juice is just wonderful, magical, stuff. For my cross rib roast, it was 12 > hours. I've cooked short ribs but can't remember how long it took. > > === > > Thanks:)) Actually is sounds mad to use my slow cooker when I have a big > sous vide machine<G> I will probably use that:) I'm looking to get me one of those gadgets. My target is to get a bluetooth enabled device for around $40. Hoo Haa! |
Poaching Parade
"dsi1" wrote in message
... On Thursday, February 6, 2020 at 6:36:47 AM UTC-10, Ophelia wrote: > "dsi1" wrote in message > ... > > On Wednesday, February 5, 2020 at 11:55:37 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Tuesday, February 4, 2020 at 5:36:39 PM UTC-10, > > wrote: > > > On Tuesday, February 4, 2020 at 9:52:01 AM UTC-5, dsi1 wrote: > > > > On Sunday, February 2, 2020 at 7:39:39 PM UTC-10, > > > > 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. > > > > > > > > I will cook like this but I put the meat in a plastic bag. This > > > > makes > > > > is > > > > even less messy and you can marinate it at the same time. You can > > > > turn > > > > a > > > > cheap, nasty, piece of meat into pure gold. > > > > > > > > https://www.amazon.com/photos/shared...XJjkUtn-dYQQyZ > > > > > > > > > Yeah I checked the sous vide thing out on the web before and noticed > > > the > > > clip-on bag and so forth they use and I figure people could make their > > > own > > > adjustments - you know, without the special device. I'm not raving > > > about > > > my poaching adventures or how they turned out - but I am raving about > > > how > > > surprised I was to find these meats coming out more tender than I > > > anticipated. Especially the pork. Then when I experimented with the > > > sirloin steak I was blown away by that too because I imagined somehow > > > that > > > it would turn into some kind of pale color like chicken but it came > > > out > > > pink throughout. Nice. I could see it being used on a sandwich too > > > although I'm not a sandwich type. If bread is going to be used I > > > prefer > > > the food on a plate - fork in one hand, bread in the other. > > > > I have been cooking cross rib roasts since I was a wee lad. It has > > always > > turned out nasty and tough. Cooking it sous vide has been a revelation. > > I > > don't have one of those sous vide cooker thingies so I use a slow cooker > > instead. Keeping the temperature under 130 degrees is a little tricky. I > > use > > some dark soy sauce and black pepper to give the meat some color and > > don't > > bother to sear the meat. When cut thinly, nobody's going to notice > > anyway. > > > > As an added bonus, if you can keep the temperature under 130 you get the > > bestest au jus ever. > > > > == > > > > Thanks for that!!! I have never cooked ribs in my slow cooker! LOL > > it > > makes sense!! > > > > Yes, I do have a sous vide machine but I can follow your temps:)) > > How > > long do you cook it?? > > To be safe, you should set your temperature to 127 degrees or it's > equivalent. The juices of the roast don't get hot enough to coagulate. The > juice is just wonderful, magical, stuff. For my cross rib roast, it was 12 > hours. I've cooked short ribs but can't remember how long it took. > > === > > Thanks:)) Actually is sounds mad to use my slow cooker when I have a > big > sous vide machine<G> I will probably use that:) I'm looking to get me one of those gadgets. My target is to get a bluetooth enabled device for around $40. Hoo Haa! ==== Good luck if that is what you want:) |
Poaching Parade
LDC. (long distance cooking)
Everything sold on the basis of "And you don't even have to be there!" Or it's cousin "And you don't even have to leave home." ... "Alexa, I asked for this steak to be cooked medium rare. What's the problem!" If Alexa were human she'd have been slapped to death a long time ago. In today's world that would be an assassination. The flags would fly at half staff. I do enjoy ridiculing new devices, especially the useless ones. But are they really useless? I don't know. I don't have any. Now I'll admit lack of money and space may factor into it. There are some gadgets I wouldn't mind owning. I reserve the right to ridicule even those. LDC is the wave of the future. No need for the slow cooker. When you're out or at work use your smartphone to tell Alexa to check the roast or remove something from the freezer for thawing. This will be a new and improved Alexa that doesn't just remind you to do stuff, she tells you to do it. Like a good wife. "I know you asked for your steak medium rare but I'm making it well done this time because I'm sick of watching you chew on blood. Dinner will be ready in 45 minutes. Be there!" Alexa. Tell me what to do. I need help. |
Poaching Parade
wrote in message
... LDC. (long distance cooking) Everything sold on the basis of "And you don't even have to be there!" Or it's cousin "And you don't even have to leave home." ... "Alexa, I asked for this steak to be cooked medium rare. What's the problem!" If Alexa were human she'd have been slapped to death a long time ago. In today's world that would be an assassination. The flags would fly at half staff. I do enjoy ridiculing new devices, especially the useless ones. But are they really useless? I don't know. I don't have any. Now I'll admit lack of money and space may factor into it. There are some gadgets I wouldn't mind owning. I reserve the right to ridicule even those. LDC is the wave of the future. No need for the slow cooker. When you're out or at work use your smartphone to tell Alexa to check the roast or remove something from the freezer for thawing. This will be a new and improved Alexa that doesn't just remind you to do stuff, she tells you to do it. Like a good wife. "I know you asked for your steak medium rare but I'm making it well done this time because I'm sick of watching you chew on blood. Dinner will be ready in 45 minutes. Be there!" Alexa. Tell me what to do. I need help. == lol |
Poaching Parade
On Friday, February 7, 2020 at 7:19:38 AM UTC-5, Ophelia wrote:
> lol Thanks for the lol. Here we are talking about food so I'm going to tell you what I'm eating today. Remember, typically I prepare foods for 6 days. I feel that's a safe time for most things. But a guy like me - I lie in bed a lot, don't get out for days, and I love it even though it can be unhealthy. Bed bingeing, a guy like me can run out of food. I mean all the way out. Maybe some rice hanging around but nothing to put on it. Or a can of beans. Today there was nothing. So I took a few sleeping pills and said to hell with it, I don't need food, I'll go back to dreamland and hit the food shops tomorrow. In the meantime this building has a candy machine. I went downstairs and got 3 small packs of potato chips, a bag of peanuts, and a really dense multi-additive cookie sandwich with some kind of cream in the middle. I've had it before. I try to eat it slow. I usually refrigerate candies and pastries before eating them. I like them cold. So that's my food for the day and sometimes I wonder if in some way such detours in eating style might be healthy in some odd way. Every day would not be good. But now and then maybe it's some kind of weird thing science can't see where foods that are supposed to be bad for you are ingested and actually in some way improve your health by cleaning house in some way, switching things up, an out with the old, in with the new type thing - like throwing something against the wall to fix it. I eat good so I can afford to eat garbage now and then. Might even be needed, the body calling out for it. Who knows? I take a lot of walks but over the years it's become a treadmill of sorts. I still force the walks now and then because I know they're good for me but am finding more and more excuses to not take them. I will enjoy tonight's culinary departure. Especially with the weed I just smoked. Eating garbage to clean out the garbage can which is my body. All of us are garbage cans. Recycling centers. Germs actually. We can handle a lot of garbage because we ourselves are garbage. By eating this junk today my healthy food tomorrow will seem even more healthy as my body calls out for it just as today it calls out for junk. By the way, I have the cookie here in a bag and just checked the nutrition label. 61 ingredients. Most additives and trash but some decent. It's getting such a high number because it's covering two separate parts of the cookie, the outside and the creepy but enjoyable cream inside. |
Poaching Parade
wrote in message
... On Friday, February 7, 2020 at 7:19:38 AM UTC-5, Ophelia wrote: > lol Thanks for the lol. Here we are talking about food so I'm going to tell you what I'm eating today. Remember, typically I prepare foods for 6 days. I feel that's a safe time for most things. But a guy like me - I lie in bed a lot, don't get out for days, and I love it even though it can be unhealthy. Bed bingeing, a guy like me can run out of food. I mean all the way out. Maybe some rice hanging around but nothing to put on it. Or a can of beans. Today there was nothing. So I took a few sleeping pills and said to hell with it, I don't need food, I'll go back to dreamland and hit the food shops tomorrow. In the meantime this building has a candy machine. I went downstairs and got 3 small packs of potato chips, a bag of peanuts, and a really dense multi-additive cookie sandwich with some kind of cream in the middle. I've had it before. I try to eat it slow. I usually refrigerate candies and pastries before eating them. I like them cold. So that's my food for the day and sometimes I wonder if in some way such detours in eating style might be healthy in some odd way. Every day would not be good. But now and then maybe it's some kind of weird thing science can't see where foods that are supposed to be bad for you are ingested and actually in some way improve your health by cleaning house in some way, switching things up, an out with the old, in with the new type thing - like throwing something against the wall to fix it. I eat good so I can afford to eat garbage now and then. Might even be needed, the body calling out for it. Who knows? I take a lot of walks but over the years it's become a treadmill of sorts. I still force the walks now and then because I know they're good for me but am finding more and more excuses to not take them. I will enjoy tonight's culinary departure. Especially with the weed I just smoked. Eating garbage to clean out the garbage can which is my body. All of us are garbage cans. Recycling centers. Germs actually. We can handle a lot of garbage because we ourselves are garbage. By eating this junk today my healthy food tomorrow will seem even more healthy as my body calls out for it just as today it calls out for junk. By the way, I have the cookie here in a bag and just checked the nutrition label. 61 ingredients. Most additives and trash but some decent. It's getting such a high number because it's covering two separate parts of the cookie, the outside and the creepy but enjoyable cream inside. == <g> hope you enjoyed:))) |
Poaching Parade
On Thursday, February 6, 2020 at 11:13:08 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message > ... > > On Thursday, February 6, 2020 at 6:36:47 AM UTC-10, Ophelia wrote: > > "dsi1" wrote in message > > ... > > > > On Wednesday, February 5, 2020 at 11:55:37 AM UTC-10, Ophelia wrote: > > > "dsi1" wrote in message > > > ... > > > > > > On Tuesday, February 4, 2020 at 5:36:39 PM UTC-10, > > > wrote: > > > > On Tuesday, February 4, 2020 at 9:52:01 AM UTC-5, dsi1 wrote: > > > > > On Sunday, February 2, 2020 at 7:39:39 PM UTC-10, > > > > > 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. > > > > > > > > > > I will cook like this but I put the meat in a plastic bag. This > > > > > makes > > > > > is > > > > > even less messy and you can marinate it at the same time. You can > > > > > turn > > > > > a > > > > > cheap, nasty, piece of meat into pure gold. > > > > > > > > > > https://www.amazon.com/photos/shared...XJjkUtn-dYQQyZ > > > > > > > > > > > > Yeah I checked the sous vide thing out on the web before and noticed > > > > the > > > > clip-on bag and so forth they use and I figure people could make their > > > > own > > > > adjustments - you know, without the special device. I'm not raving > > > > about > > > > my poaching adventures or how they turned out - but I am raving about > > > > how > > > > surprised I was to find these meats coming out more tender than I > > > > anticipated. Especially the pork. Then when I experimented with the > > > > sirloin steak I was blown away by that too because I imagined somehow > > > > that > > > > it would turn into some kind of pale color like chicken but it came > > > > out > > > > pink throughout. Nice. I could see it being used on a sandwich too > > > > although I'm not a sandwich type. If bread is going to be used I > > > > prefer > > > > the food on a plate - fork in one hand, bread in the other. > > > > > > I have been cooking cross rib roasts since I was a wee lad. It has > > > always > > > turned out nasty and tough. Cooking it sous vide has been a revelation. > > > I > > > don't have one of those sous vide cooker thingies so I use a slow cooker > > > instead. Keeping the temperature under 130 degrees is a little tricky. I > > > use > > > some dark soy sauce and black pepper to give the meat some color and > > > don't > > > bother to sear the meat. When cut thinly, nobody's going to notice > > > anyway. > > > > > > As an added bonus, if you can keep the temperature under 130 you get the > > > bestest au jus ever. > > > > > > == > > > > > > Thanks for that!!! I have never cooked ribs in my slow cooker! LOL > > > it > > > makes sense!! > > > > > > Yes, I do have a sous vide machine but I can follow your temps:)) > > > How > > > long do you cook it?? > > > > To be safe, you should set your temperature to 127 degrees or it's > > equivalent. The juices of the roast don't get hot enough to coagulate. The > > juice is just wonderful, magical, stuff. For my cross rib roast, it was 12 > > hours. I've cooked short ribs but can't remember how long it took. > > > > === > > > > Thanks:)) Actually is sounds mad to use my slow cooker when I have a > > big > > sous vide machine<G> I will probably use that:) > > I'm looking to get me one of those gadgets. My target is to get a bluetooth > enabled device for around $40. Hoo Haa! > > ==== > > Good luck if that is what you want:) It's something that I think I want but I'll certainly find out. I purchased one for under $40 but it has no Bluetooth. You can't always get what you want but if you try real hard, you just might find - you get what you need. |
Poaching Parade
I like the motto except for the 'try real hard you just might find' part. I find what I need when I need it. I am lazy and it's not going to change except I do feel myself even right now growing lazier as we speak so maybe I am capable of change after all. I am too lazy to get to the thrift store.. The ones around here aren't so good. Fear of being disappointed keeps me from going. That applies to lots of stuff. I am sick of searching for things. Why can't good things come to me? Why? Why? For the love of God why?
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