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You could probably get away with just rinsing it off prior to bagging for sous vide. This is what you do for making bacon/pancetta and they come out fine. It’s not like the cooking process is leeching all the brine out of the middle anyway.
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Jun 3, 2021 21:51
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you should soak your corned beef a couple hours and change the water if you're boiling imo. ive never corned a beef sous vide before but id definitely give the cut a couple hour soak prior to bagging it up. heck, id maybe even go four hours with a water change or even overnight
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Jun 3, 2021 22:07
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Dustcat has issued a correction as of 00:58 on Jun 5, 2021 |
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Jun 5, 2021 00:43
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 turns out the thermostat on that thing was off by at least 50 degrees lmao i'd post more pics but imgur also refuses any more uploads from me so 
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Jun 5, 2021 01:53
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did you fry them or what, the suspense is killing me
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Jun 5, 2021 04:25
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lentils for lunch
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Jun 5, 2021 04:58
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I need to get one of these. My mom had one, my mawmaw had one, they're great for making fried okra and cube steak and stuff like that
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Jun 5, 2021 05:47
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sardine banh mi is my new jam matchstick one daikon radish and 7ish carrots and stuff them in jars dissolve 1 cup of sugar in 2 cups of hot water then add 2.5 cups of vinegar fill jars with solution and stick in the fridge for a couple days some kinda crusty bread like baguette or french bread with a little mayo spread a can of sardines on the bread add sliced cucumber, tomato, pepper, pickled daikon and carrot and cilantro
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Jun 5, 2021 06:44
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 I like where this looks to have went. Especially that rosemary.
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Jun 5, 2021 07:07
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modesty has no reckoning for this. I have reinvented vinaigrette ingredients: fish sauce reduced red wine vinegar dijon mustard garlic black pepper vegetable oil simmer some vinegar until it's about 2/3 to 1/2 the volume it was. it sounded crazy to me too. the process will fume up your kitchen and the result will be pretty acidic. using a jar with a lid you can screw on tight, mix roughly even parts of fish sauce with reduced vinegar. get the mix down to your liking. add as much garlic (chopped, coarseness doesn't really matter too much) as you like, a little bit of dijon (basically enough to make it cloudy and yellow and impart a bit of mustard spice), this too you can add incrementally to your taste. add in a little ground black pepper. add in an amount of vegetable oil roughly equal to everything else. put the lid on, shake and enjoy
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Jun 5, 2021 09:18
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twoday posted:did you fry them or what, the suspense is killing me imgur's accepting my pictures again, so here's how they ended up  the temperature control on the skillet was not reliable, it kept getting crazy hot, so while they're edible, the crust is toast i might have to invest in a proper fryer
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Jun 5, 2021 12:46
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after last night's chicken debacle, i decided to do better for breakfast           
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Jun 5, 2021 15:24
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i thought the chicken looked okay, but that's a beautiful breakfast, nice job!
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Jun 6, 2021 00:19
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at work again. lentils for lunch.
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Jun 6, 2021 02:20
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Trying to decide if that's just bait to catch anyone trying to steal the secret recipe
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Jun 6, 2021 02:28
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TeenageArchipelago posted:Trying to decide if that's just bait to catch anyone trying to steal the secret recipe nothing secret about these lentils. basically this but with MOAR beans.... https://www.budgetbytes.com/slow-cooker-vegetarian-lentil-chili/
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Jun 6, 2021 03:47
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 First time trying a chocolate babka wreath. Not as pretty as the recipe photos but it was drat tasty! Fuck You And Diebold has issued a correction as of 04:14 on Jun 6, 2021 |
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Jun 6, 2021 03:48
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drat that babka must have been delicious, I'm not even a sweets guy. Though I did randomly make sugar and lemon crepes the other day. 
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Jun 6, 2021 04:21
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We made homemade vegetable dumplings with shitake, cabbage, carrot, garlic scapes, green onion, and snow pea shoots from the garden. They were really good and we froze a bunch for later but I forgot to take a picture. It was my first time folding my own dumplings 
thalweg has issued a correction as of 04:36 on Jun 6, 2021 |
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Jun 6, 2021 04:32
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Smythe posted:nothing secret about these lentils. basically this but with MOAR beans.... That chili is some fantastic poo poo
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Jun 6, 2021 19:39
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Smythe posted:nothing secret about these lentils. basically this but with MOAR beans.... Smythe will give you the recipe but will never reveal the 
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Jun 7, 2021 01:48
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I was planning on making some tortillas for dinner but as it turns out, you can't do that with masarepa so I made arepas instead and now I am eating one with strawberry jam I don't regret the mistake
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Jun 7, 2021 02:01
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Smythe posted:nothing secret about these lentils. basically this but with MOAR beans.... how many more beans also what other modifications do you make I always add a bunch of scorpion peppers because chili should be spicy and I like my food murderously spicy
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Jun 7, 2021 06:29
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I’m not paying $6 for imported chocolate hobnobs  
i am harry has issued a correction as of 21:46 on Jun 7, 2021 |
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Jun 7, 2021 21:42
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god drat the serious eats redesign loving sucks. a lot of recipes say "see note" and there's no note anywhere. sometimes the text of the description just cuts off.
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Jun 8, 2021 19:40
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poo poo POST MALONE posted:god drat the serious eats redesign loving sucks. The whole page is the note.
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Jun 9, 2021 19:06
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poo poo POST MALONE posted:god drat the serious eats redesign loving sucks. turn on your monitor
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Jun 10, 2021 04:14
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i say swears online posted:https://www.homesicktexan.com/2009/02/more-precise-texas-chili-recipe.html This post is from September of last year but I made this today and it's really good, definitely recommended, glad I bookmarked it, love the smell of toasted chilies
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Jun 12, 2021 06:23
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transplanted my red shiso and nibbled a leaf of it afterwards, man it is like mint and basil and cumin all rolled together in one
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Jun 12, 2021 22:50
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ajkalan posted:This post is from September of last year but I made this today and it's really good, definitely recommended, glad I bookmarked it, love the smell of toasted chilies it's the best chili. no beans, no tomatoes 
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Jun 12, 2021 23:00
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fischtick posted:Local pizza joint had a bottle of Bobby’s Boat Sauce in the tub o” sauces a while back. It’s local (PNW)! Quite a mix of flavors and heat, with a strong dose of fishy flavor. Good on a pizza crust, but it’s like all the flavors get turned on when you put it on a fried egg. Great on a hard boiled or deviled egg, too. Hey thanks for turning me on to this, I am eating fried eggs with boat sauce right now and it is loving delicious.
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Jun 16, 2021 07:52
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WampaLord posted:Hey thanks for turning me on to this, I am eating fried eggs with boat sauce right now and it is loving delicious. It's stupid good on eggs! I've been thinking it might make a nice base for a "dressing" to toss some roasted Brussels sprouts around in, but I haven't gotten around to it yet.
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Jun 16, 2021 18:23
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Why didnt somebody tell me about tofu presses earlier, this is a whole new ballgame
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Jun 23, 2021 19:20
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i've recently found out that i don't hate gouda, since i finally tried some aged stuff. but this stuff was super old and had tons of crystals. if i buy an entire wheel of like 18-month aged, will it continue to get better if i just put it in the closet or fridge or something
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Jun 23, 2021 19:25
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Greetings! Athanatos and I are running a C-SPAM feedback thread, and we want to make sure as much of the C-SPAM community as possible is aware of it, in case you want to give the site admins direct feedback on stuff.Athanatos posted:Hello CSPAM folks. Shine and I are admins here on SA and we need your help. Tell us about CSPAM! We want to hear good things, bad things, neutral things. I cant be a good admin and help with poo poo if I don't know about a place, so here I am. Things we'd love to hear about include:
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Jun 26, 2021 05:23
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What are your thoughts on slow cookers
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Jun 26, 2021 06:37
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Felt like a sandwich, so made some focaccia for it
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Jun 26, 2021 22:10
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TheSlutPit posted:You could probably get away with just rinsing it off prior to bagging for sous vide. This is what you do for making bacon/pancetta and they come out fine. It’s not like the cooking process is leeching all the brine out of the middle anyway. I use instant pot for corned beef with just a pre-cooking rinse and it's great beef onion garlic and spice packet for 70 minutes high pressure + 15 minute natural release, then cook the cabbage etc in the salty beef juice for 2-3 minutes and you have a shitload of food in under 2 hours e: this is with 4 cups of water which completely covers the beef, there's a bunch of other recipes that have like 12oz beer as the only liquid and those have people in comments complaining that it's dry Griz has issued a correction as of 08:17 on Jun 27, 2021 |
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Jun 27, 2021 08:15
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Chocolate babka for a friend's birthday
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Jun 27, 2021 14:22
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| # ? Jun 9, 2024 02:13 |
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i say swears online posted:i've recently found out that i don't hate gouda, since i finally tried some aged stuff. but this stuff was super old and had tons of crystals. if i buy an entire wheel of like 18-month aged, will it continue to get better if i just put it in the closet or fridge or something I have no idea but A/T has an Ask a Cheesemonger thread now https://forums.somethingawful.com/showthread.php?threadid=3907467
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Jun 27, 2021 23:58
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