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Sorry about the extremely lovely camera photo. I made a sous vide burger I hosed up somewhere and also made chips for the first time they were a lot more golden than they appear in the photo and also baked any kind of bread for the first time for the bun
Jose fucked around with this message at 23:21 on Feb 7, 2015 |
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Feb 7, 2015 23:16
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| # ¿ May 21, 2024 17:30 |
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guppy posted:Lazy Sunday breakfast, fresh beignets with homemade strawberry jam: 
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Apr 19, 2015 22:42
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PiratePing posted:I usually just go vegetarian because I don't feel like blowing the equivalent of a week's worth of lunch+dinner vegetables on two chicken breasts. I don't know how it is in the US, but its often the same price to buy a whole chicken in the UK as to get 2 breasts if you're after free range so you could just butcher it yourself
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May 24, 2015 20:19
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Klenath posted:The wife and I experimented with a new no-knead thin crust pizza dough recipe over the weekend. Worked out better than we expected. We'll probably wait to try again in the winter because running the oven at 550F in summer ain't a great idea. Mine looked nothing like that what recipe did you use?
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Jun 1, 2015 21:37
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Woof! Woof! posted:Oh I took this to you saying the old "what's the midwest" "flyover" argument. The midwest really has the worst food of anywhere
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Jun 23, 2015 21:29
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I cooked a Silverside/Eye of round(?) for 30 hours using my anova 
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Jul 5, 2015 20:02
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The texture is a bit odd when you're used to roast beef. The inside is so soft it splits when you try and cut it. Kind of mushy I guess but its hard to explain without eating it but its nice. It was seared in a stainless steel pan on the electric hob that is just in the top right of the photos. Setting 12/14 and it only takes about 30 seconds to a minute to get a almost entirely brown crust on each side once its at temperature. Honestly making the gravy is the hardest bit of the meal because normally you have juice released from the meat to use but I heavily salted it and couldn't risk using the bag juice in the same way. Ended up chopping a potato up and adding to the gravy to leech some of the salt out and that was with only half of the juice.
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Jul 5, 2015 20:22
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stick half a lemon inside the cavity. it works really well with the juices that come from a chicken imo
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Sep 9, 2015 09:20
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blixa posted:Luck? He's the head chef for a good restaurant. and still needs a roommate lol
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Oct 20, 2015 21:28
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Secret Spoon posted:Horse radish with Dijon and dry mustard powder is how I make spicy mustard for guests from across the pond. It's legit good stuff and makes me wish I could find that English mustard here stateside. why do people never check amazon for food things http://www.amazon.com/s/ref=nb_sb_ss_c_0_16?url=search-alias%3Dgrocery&field-keywords=colemans+mustard&sprefix=colemans+mustard%2Caps%2C418 i mean its not particularly cheap but you don't use much of it when you do use it
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Nov 6, 2015 08:32
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tamarind is what you want for curries imo
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Feb 28, 2016 21:12
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Skirt steak dropped to £7/kg. i let it rest for a really long time but it still leaked a lot of juice. is that down to the quality of the steak? 
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Mar 17, 2016 23:06
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Bob_McBob posted:Ribeye and aspergers for dinner last night. 130°F sous vide and finished on the Baking Steel. lol and also looks good
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Jun 5, 2016 20:21
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tarbrush posted:I use smoked paprika, toasted cumin seeds and cayenne pepper. buy this and not suffer it again
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Jun 26, 2016 09:25
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i'd much rather actually buy it in costco for sure but they don't sell it here
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Jun 26, 2016 20:26
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 since i don't have a pizza oven but can sous vide how did you do the lamb?
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Jul 10, 2016 16:51
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First time doing sous vide pork tenderloin
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Jul 24, 2016 19:57
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Made goulash/porkolt. I'd like to try eating it somewhere to know what its supposed to taste like and also practice plating
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Aug 14, 2016 19:48
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yeah. ordered this paprika off amazon which idk how legit it is https://www.amazon.co.uk/gp/product/B00824ZRH2/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 but seemed as good as i was going to get mostly followed chef johns recipe but added far more paprika and a bit of white wine
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Aug 15, 2016 19:18
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cross posting from the sous vide thread. top side/round of beef.
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Aug 31, 2016 08:30
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steak currently resting after resting 
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Sep 10, 2016 20:05
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Thats a very red pork shoulder
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Sep 16, 2016 10:32
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braise it with red wine and some carrots and diced celery and its real good if not actually what you were after. not sure what veg to replicate the slaw though
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Sep 23, 2016 20:39
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whats the medication because that might be more fun than drinking
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Nov 20, 2016 16:31
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AnonSpore posted:Whenever I make and take pictures of authentic Italian cuisine I make sure to have my amiibo of Mario prominently featured in the shot as well i gently caress it all up because i'm swedish 
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Nov 21, 2016 23:35
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the title suggests its swedish but its just something i found on google and having been to sweden i've seen banana on pizza myself
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Nov 22, 2016 22:43
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| # ¿ May 21, 2024 17:30 |
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https://www.youtube.com/watch?v=ZXQR-cPXlmY
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Nov 28, 2016 11:29
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