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Posts by GraphicNovelty

I want to have SV chuck steaks on Saturday and I'm going to start them tonight (So 36-48 hour bath). I plan on setting the water bath to 135*, covering with tinfoil, and checking periodically. However, I have a few questions: 1) Pre-Salt/pepper or no? I've read that pre-salting sometimes gives long cooks a cured taste that people don't like. 2) Pre-sear or pre-boil? I'm worried that searing might not kill all the bacteria but i'd be happy to defer to your guys'...
speaking of, they just changed the requirements of my grad school program so that i no longer need to take a class using SAS, which would be great except i'm already halfway through it :/
I did my best charly fit impression last night for a "workout clothes" contest on MFA I actually think it's pretty cool (AA/Nike/Knockoff)
It's easy to use but sometimes the results are underwhelming. Pre-cooking aromatics and pre searing meat go a long way towards making the stuff come out better.
I have one and use it fairly often. It's great for long simmered braises/stews/pulled meat/pasta sauces though it's easy to make stuff taste bland. This book has been the key for making my stuff come out good: http://www.amazon.com/Slow-Cooker-Revolution-Kitchen-Cookers-ebook/dp/B004W3VLPY
Even the buff gay guys aren't squatting 3 plates.
That's true. Most of the meatheads around here are B&T. But even then they're not big power-lifters. Anyway, i've been playing with my sous vide. It's GOAT for meat. Thick cut pork chops. 2 hours at 140*. Gf wanted to try an old bay spice rub but it didn't really stand up to searing. Meat was delicious though!
idk where the fuck all of you lift but in the NYC metro area outside of hardcore gyms I very rarely see anybody squat or deadlift more than 2 plates (and i've been living here for almost 5 years now and gone to a variety of gyms).
Thick cut pork chops. 2 hours at 140*. Gf wanted to try an old bay spice rub but it didn't really stand up to searing. Meat was delicious though!
With this recipe formulated for people who don't have a pasta machine.It cooked up nicely but it's hard to get it super consistent thickness.It tastes amazing though. I want to make a lasagna with it.
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