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Random Food Questions Thread - Page 462

post #6916 of 7388
I use mine a good amount. There are some times when it is just a better choice than anything else.
post #6917 of 7388
Quote:
Originally Posted by foodguy View Post

do you use it with a chamber vac? or some kind of special sealer?

I bought a chamber sealer from Polyscience over the summer. It's nice for adding liquids and adjusting the pressure, but otherwise I managed fine with the Caso I originally bought with my immersion circulator.
post #6918 of 7388
Quote:
Originally Posted by mgm9128 View Post

I bought a chamber sealer from Polyscience over the summer. It's nice for adding liquids and adjusting the pressure, but otherwise I managed fine with the Caso I originally bought with my immersion circulator.
Which Caso do you have?
post #6919 of 7388
I think I need to SV something this weekend now. Thinking 18 hour short ribs.
post #6920 of 7388
VC200. You can still use liquids with it, you just need to freeze them first.
post #6921 of 7388
Anova on order now.

Can anyone recommend a good basic cookbook to go with it with guidelines for times and temps?
post #6922 of 7388
Quote:
Originally Posted by Douglas View Post

Anova on order now.

Can anyone recommend a good basic cookbook to go with it with guidelines for times and temps?

Matt, M&M, and FG will give you this answer but let me give you my best piece of advice: keep notes on times and temps.
post #6923 of 7388
Quote:
Originally Posted by Douglas View Post

Anova on order now.

Can anyone recommend a good basic cookbook to go with it with guidelines for times and temps?

I'll send you my notes if you like. Modernist Cuisine at Home is a terrible cookbook, but it has a lot of info on times and temps. Chefsteps online is OK>
post #6924 of 7388
Quote:
Originally Posted by itsstillmatt View Post

I'll send you my notes if you like. Modernist Cuisine at Home is a terrible cookbook, but it has a lot of info on times and temps. Chefsteps online is OK>

really? why?
post #6925 of 7388
Quote:
Originally Posted by indesertum View Post

really? why?

See foodguy's review for starters. I know that Max likes to laugh at this, I think Myrvhold has a pretty bad palate, and that makes his recipes kind of questionable, and on top of that, the book is too centered on making all of those things that people grew up eating from a box or a tube. But like I said, the info on sous vide is pretty good.
post #6926 of 7388
Lol. That was a good read. I laughed at the rest for 45 minutes (the bird, not you)

I think the sous vide information can also be found free in his egullet thread but maybe the book info is more detailed
post #6927 of 7388
So I'm kind of screwed. I agreed to host a dinner for a very close friend's 40th. I'm happy to do it, but....

...he generally does not eat dinner, and specifically did not want a sit-down thing, and requested "noshy-finger-food."
...he cannot tolerate onions or garlic in his food, like, at all. They give him stomach problems.
...some of the guests are "beady eyed vegetarians," i.e. they won't eat anything with big, sad, doe eyes, like pigs or cows, though chicken and fish are OK.
...this is tomorrow, so not only am I out of time to prepare, but it has to be simple enough to whip together on a weeknight after a day of work.

I am planning to just do lots of bread and cheese and charcuterie, but I feel like I should cook something for the love of pete.

At this moment I am thinking of doing a low, slow baked salmon (low enough and long enough that I can prep it tonight, have it on the serving dish, and bake right on serving dish tomorrow) and maybe some roasted asparagus.

Anyone else have any brilliant suggestions? I was jokingly talking about frozen meatballs and a can of ragu in the slow cooker all day.

Ugh.

I did literally just now receive my Anova immersion circulator; I could do a sous-vide vegetable that I could prep tonight and... leave in the circulator all day?
post #6928 of 7388
Quote:
Originally Posted by Douglas View Post

Warning: Spoiler! (Click to show)
So I'm kind of screwed. I agreed to host a dinner for a very close friend's 40th. I'm happy to do it, but....

...he generally does not eat dinner, and specifically did not want a sit-down thing, and requested "noshy-finger-food."
...he cannot tolerate onions or garlic in his food, like, at all. They give him stomach problems.
...some of the guests are "beady eyed vegetarians," i.e. they won't eat anything with big, sad, doe eyes, like pigs or cows, though chicken and fish are OK.
...this is tomorrow, so not only am I out of time to prepare, but it has to be simple enough to whip together on a weeknight after a day of work.

I am planning to just do lots of bread and cheese and charcuterie, but I feel like I should cook something for the love of pete.

At this moment I am thinking of doing a low, slow baked salmon (low enough and long enough that I can prep it tonight, have it on the serving dish, and bake right on serving dish tomorrow) and maybe some roasted asparagus.

Anyone else have any brilliant suggestions? I was jokingly talking about frozen meatballs and a can of ragu in the slow cooker all day.

Ugh.

I did literally just now receive my Anova immersion circulator; I could do a sous-vide vegetable that I could prep tonight and... leave in the circulator all day?
to avoid edina angering, here is a recipe of mine from a friend's website. can't help it if i'm always there for you.
post #6929 of 7388
Lol. Was expecting a recipe from somebody else and then saw it was by you
post #6930 of 7388
gotta keep buffing the legend.
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