Not left of center?
- Dec 5, 2006
- Reaction score
Got some beef cheeks and trying to decide how to do them. I'm thinking with some carne asada type spices in the slow cooker for 12 hours or so.
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Get the pro. I use the accessory (on the foodsaver sealer) to vacuum wine, quick marinate meats, use vacuum storage bins, etc way more than I am vacuuming for freezing/sous vide. Although, I need to start using the sous vide more.Looks like Anova is running a leftover 20% off fathers day promo on their website.
Thinking about buying one of their vacuum sealers as my foodsaver is dying. Wirecutter gives #1 status to their big sealer:
But I'm actually thinking of going with the small one to save space:Seal, store, and sous vide with confidence. Consider the Anova Precision™ Vacuum Sealer Pro the more robust, feature-packed version of our best selling Precision™ Vacuum Sealer. You can expect a high power vacuum, reliable double sealer, built-in bag storage and cutter, an accessory port for...anovaculinary.com
The Anova Precision™ Vacuum Sealer combines fast air extraction with a strong reliable seal to create the ideal vacuum-sealed bags for sous vide cooking.anovaculinary.com
Discount applies to sous vide devices too.
That's not a grilled cheese: it is a melt.Okay, I created something new and wonderful today. If this becomes a thing, remember ol' Piob invented it.
Thick cut, brioche bread. Kerrygold Irish butter. Homemade birria de rez. Oaxaca cheese, shredded. Consommé from the birria braising liquid.
Grilled cheese birria de rez sandwich dipped in consommé.
This is da shizznit.
I thought a "melt" meant it was open faced?