(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • 123 Pinsiders participating
  • Latest reply 1 day ago by Nevus
  • Topic is favorited by 33 Pinsiders

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    There are 2,256 posts in this topic. You are on page 18 of 46.
    #851 1 year ago

    Good for defrosting and reheating, another tool. I can't think of anything i'd actually cook in it offhand though.

    #852 1 year ago
    Quoted from punkin:

    Just remember that;
    temperature = doneness
    Time = texture
    So if you want a medium steak set it to 54C. If you want it to be a beautiful texture to the tooth, set it for 2 hours. If you haven't got any teeth, set it for 20.
    ]

    so I want this cooked through. It is a 2lb chuck roast that I will cut into three sections just so more flavor gets into the meat. will have a sauce to put in but just don't know how long and what temp to do it at yet.

    #853 1 year ago

    Serious eats food lab is my go to, i pointed it out to you already.

    Here's your 2 lb chuck

    https://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html

    Here's some more beefy stuff

    https://www.seriouseats.com/roundups/sous-vide-beef-recipes

    I'm assuming this is your desired result?

    sous-vide-barbecue-chuck-07 (resized).jpg

    #854 1 year ago

    Thunderstorm delayed things but got their in the end, chicken tikka, nan bread, peppers and fries with Rita which is mint yogurt.
    Worth all the hassle.

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    #855 1 year ago
    Quoted from golfingdad1:

    Meat in bag in luke warm water , not my style .

    I’m always open to new things. Especially during all this crap going on in the world. And I just had my first steak cooked in a bag and finished in cast iron. Damn. It wasn’t perfect, but it was pretty damn good. It was pretty low effort. I took a quick break from work Around 3:30 PM to set up. Then around 5:15 I called it a day and made the rest (salad and some pesto tortellini). Seared the steak and had dinner.

    I totally missed medium rare, which is why it wasn’t perfect. But I’ll make adjustments for this weekend to get closer. Plus I’ll use better steak than what was in my freezer. I’m pretty impressed so far, but then again, my belly is full of steak.

    #856 1 year ago
    Quoted from Lostcause:

    Thunderstorm delayed things but got their in the end, chicken tikka, nan bread, peppers and fries with Rita which is mint yogurt.
    Worth all the hassle.[quoted image][quoted image]

    Never seen a little clay oven like that where did you get it? Could you bake fresh naan inside stuck to the walls?

    #857 1 year ago
    Quoted from Bax1:

    ok so I am going to do my first sous vide soon. I want to make barbacoa and like the recipe on sous vide everything on youtube.

    Serious answer here, download the Joule app and use those recipes with your Anova. Their app is just better. That’s what I’ve been doing ever since I bought my Anova.

    #858 1 year ago

    Mixed baby potatoes, Marinated chicken breasts and some garlic cheese toast

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    #859 1 year ago

    Mmmnnn

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    #860 1 year ago

    Chinese chicken and ham rolls.

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    #861 1 year ago

    Pizza game strong!
    Picture of pizza in oven is older picture to show oven.
    Pizza good!

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    #862 1 year ago

    Was just thinking the weather must have changed over there and people aren't showing pizza photos lately this morn.

    #863 1 year ago

    It took me months, and 20 pounds to get this one right. Personal 10" pan pizza. We call it South Shore Bar Pizza. There are a bunch of dive bars and pubs around here that serve this. I believe it's a regional thing. Sauce to the edge to get crispy edges, Cheddar cheese.

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    #864 1 year ago

    Surfing sous vide this morning here.

    Some guy called Emeril

    https://www.emerils.com/130973/simple-sous-vide-steak

    Some sheila called Cat

    Someone copying a guy called Heston

    Another sheila, this ones called Martha

    https://www.facebook.com/watch/?v=1930990093873610

    Some random people who seem to know what they are on about on the subject of sous vide

    https://www.quora.com/What-do-professional-chefs-think-of-the-sous-vide-method

    Haven't seen a chef talk about soaking a soggy bag in tepid water yet, i'll keep looking.

    #865 1 year ago
    Quoted from punkin:

    Surfing sous vide this morning here.
    Some guy called Emeril
    https://www.emerils.com/130973/simple-sous-vide-steak
    Some sheila called Cat

    Someone copying a guy called Heston

    Another sheila, this ones called Martha
    https://www.facebook.com/watch/?v=1930990093873610
    Some random people who seem to know what they are on about on the subject of sous vide
    https://www.quora.com/What-do-professional-chefs-think-of-the-sous-vide-method
    Haven't seen a chef talk about soaking a soggy bag in tepid water yet, i'll keep looking.

    Any time the sous vide comes up in conversation there is always one dude that says "I won't boil my meat in a bag!". He's the same guy that refuses to use a thermometer. "I can tell how done a steak is by pressing my thumb into my hand!" It's also likely he's the guy that bragged about bringing his girlfriend to a high end steakhouse that cooked his steak sous vide. Any time this argument comes up, the only reasoning is because it doesn't seem right to cook meat in a bag. Not that they have tried it, and prefer another way. Just- this way sucks! No cooking meat in bags! It's not the best way to cook steak. It is an excellent way to cook it that is very consistent and tough to screw up. Reverse sear on the smoker is great, I prefer it for a ribeye. It's very time consuming. Give the sous vide a chance.

    #866 1 year ago
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    #867 1 year ago

    Im throwing a elk steak on the bbq this afternoon, low and slow.

    #868 1 year ago
    Quoted from punkin:

    Serious eats food lab is my go to, i pointed it out to you already.
    Here's your 2 lb chuck
    https://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html
    Here's some more beefy stuff
    https://www.seriouseats.com/roundups/sous-vide-beef-recipes
    I'm assuming this is your desired result?
    [quoted image]

    I must have missed those links previously. but damn that looks good. I want something similar but will be shredding for tacos.

    #869 1 year ago

    Im full.

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    #870 1 year ago
    Quoted from mtn-:

    Im full. [quoted image][quoted image][quoted image]

    Damn that looks good and a cute dog

    #871 1 year ago

    Lamb shanks

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    #872 1 year ago
    Quoted from bayoubilly70:

    Lamb shanks[quoted image][quoted image]

    never done lamb shanks. crazy how much they shrink

    #873 1 year ago

    They just contract up the bone, the meaty bit gets thicker.

    #874 1 year ago

    Anyone do Neapolitan style pizzas? Looking for some tips. Just bought some 00 flour for the first time and reading a recipe that takes 4 days total. Going to whip up some dough in the morning.
    Also anyone make their own mozzarella? Thinking of picking up some cheese curd to make my own mozza and do some pulled pork poutine.

    #875 1 year ago

    Just had a phenomenal Reubon at my buddies house. He sous vide the corned beef for 48 hours at 140. Delicious!

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    #876 1 year ago

    Coconut chicken strips. Wife loves when I make this

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    #877 1 year ago
    Quoted from Jaybird815:

    Just had a phenomenal Reubon at my buddies house. He sous vide the corned beef for 48 hours at 140. Delicious!

    You don’t say?
    Checking post #774
    And # 782

    #878 1 year ago
    Quoted from RVH:

    You don’t say?
    Checking post #774
    And # 782

    Yeah, he even desalinated it, it was some of the best corned beef I’ve ever had.

    #879 1 year ago

    Desalinated?

    #880 1 year ago
    Quoted from Bax1:

    Desalinated?

    Rinsed for us poor people.

    #881 1 year ago

    Borrowing a sous vide circulator from a good friend today, while Im waiting for the stuff I ordered to arrive.

    Also found a local place that sells imported frozen brisket. Starts at 299 NOK (31 USD) per kilo though.. Ugh!

    #882 1 year ago
    Quoted from punkin:

    Rinsed for us poor people.

    lmao nice

    Quoted from mtn-:

    Borrowing a sous vide circulator from a good friend today, while Im waiting for the stuff I ordered to arrive.
    Also found a local place that sells imported frozen brisket. Starts at 299 NOK (31 USD) per kilo though.. Ugh!

    Any local butcher should be able to get you a brisket. You don’t need an imported one unless you are talking about corned beef. If that’s the case then make the corned beef and will be way less expensive.

    #883 1 year ago

    Sending out morning smoke signals. I haven’t done a smoke this early in a long time

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    #884 1 year ago

    Old Bay released a new hot sauce. Unfortunately it isn’t available in Canada. Wondering if any stateside pinsiders have seen this at their local grocery store and if anyone could send me a bottle or two? I’ll pay for the sauce and shipping of course.

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    #885 1 year ago
    Quoted from Bax1:

    lmao nice

    Any local butcher should be able to get you a brisket. You don’t need an imported one unless you are talking about corned beef. If that’s the case then make the corned beef and will be way less expensive.

    We use "different" cuts in regard to parting out a cow here. I dont think it would be any less expensive if I would find a butcher able to supply me.

    #886 1 year ago
    Quoted from Bax1:

    Sending out morning smoke signals. I haven’t done a smoke this early in a long time
    [quoted image]

    What type of wood you smoking with? I just found a source for juniper, which is what we traditionally smoke everything with where I grew up. (Northern Sweden)

    #887 1 year ago
    Quoted from mtn-:

    We use "different" cuts in regard to parting out a cow here. I dont think it would be any less expensive if I would find a butcher able to supply me.

    Worth a shot to check. I’m sure no parts go to waste. A whole brisket is huge

    #888 1 year ago
    Quoted from mtn-:

    Borrowing a sous vide circulator from a good friend today, while Im waiting for the stuff I ordered to arrive.
    Also found a local place that sells imported frozen brisket. Starts at 299 NOK (31 USD) per kilo though.. Ugh!

    No brisket is worth that price to me. I like it, but damn! Sous vide should be hard to screw up, but you can spend hours smoking a brisket and end up with something akin to beef jerky if you mess it up. Good luck!

    #889 1 year ago

    Good ol bird in a basket for breakfast

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    #890 1 year ago
    Quoted from Bax1:

    Worth a shot to check. I’m sure no parts go to waste. A whole brisket is huge

    That part is usually ground up for minced beef here.

    #891 1 year ago
    Quoted from Bax1:

    Good ol bird in a basket for breakfast
    [quoted image]

    Wait, is that what I think it is? Is that a hole cut in toast and then filled with an egg?

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    #892 1 year ago
    Quoted from Spyderturbo007:

    Wait, what is that?

    Basically take a piece of bread. Cut a square in it. Butter both sides and once one side is toasted flip and crack an egg in the middle. I always put a little olive oil in the middle to help with sticking. Don’t forget to toast that square you cut out. That’s great for dipping in the yolk. I already took them out of the pan before I took the pic.

    #893 1 year ago

    Toad in a hole or whatever you want to call eggs fried in a piece of bread.

    The grandkids always wanted french toast which is essentially the same thing without the hole and without the pleasure of a soft yolk. Young and stupid.

    edit, Sorry got beat to the punch.

    #894 1 year ago

    Wife calls it toad in a hole sometimes and I tell her I’d need to go to the swamp to pick some roads up. Fresh out at the moment.

    Just wrapped my pork butt at 165. Got 2 hours before I pull for the rest period

    #895 1 year ago

    Looks good doesn’t it?

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    #896 1 year ago

    Yes, it's a very nice countertop. What is that pattern called?

    #897 1 year ago

    Have no idea came with the house lmao

    #898 1 year ago

    Probably the best one I’ve done yet. Like butter and so juicy

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    #899 1 year ago
    Quoted from punkin:

    Yes, it's a very nice countertop. What is that pattern called?

    I think it's Indian Red Granite.

    #900 1 year ago
    Quoted from cdnpinballer:

    Never seen a little clay oven like that where did you get it? Could you bake fresh naan inside stuck to the walls?

    Yes I have baked fresh nan in there, you just slap it on the sides and hook it out.
    Bought from an online retailer here in the uk, they import them from India.

    https://puritandoors.co.uk/

    There are 2,256 posts in this topic. You are on page 18 of 46.

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