(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • Latest reply 8 hours ago by Bax1
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    There are 2,269 posts in this topic. You are on page 8 of 46.
    #351 1 year ago
    Quoted from djreddog:

    Gonna try my first attempt at smoking some wings today. And while they are smoking, I get to put this together.[quoted image]

    Yesterday got derailed. Had to go into work. So I’m using today to stay super busy.

    First up, the wings just got dropped into the smoker.
    18EE2211-BB1B-4499-863A-7359C3DB3236 (resized).jpeg

    Second, I started putting the griddle together.
    E8F2720B-93D1-400A-B2C5-0090F41EFA44 (resized).jpeg

    Third, I’m doing some super thick sous vide steaks tonight, so just dropped them into the water bath.
    CDFE3622-A15C-4703-A8AD-D5078396223B (resized).jpeg6373CC7A-6C83-4007-AF99-F7A041C849F2 (resized).jpegCB1AFCC6-B18E-4663-91C7-B49E577AE908 (resized).jpeg

    Lastly, it’s time to take a break and enjoy a libation while the wings finish smoking.
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    #352 1 year ago

    What do you sous vide your steaks at? I pretty much use 55C (131F) if cooking for others but i'm a rare steak guy and like mine at 54C (129F) if doing it for myself.

    #353 1 year ago
    Quoted from punkin:

    I live alone. I often eat off paper or plastic plates when by myself. I'm not cooking to impress but for food.
    Ribs come out of the sous vide[quoted image]

    No one is trying to outdo each other on this thread?! YOU LIE! Just because you live alone doesn’t mean you should eat off of outdoor party supplies...do it nice man! I’m just saying all these pics of great looking food and you guys put it on overly decorated art plates or single use only. Let the food shine buds

    #354 1 year ago
    Quoted from punkin:

    What do you sous vide your steaks at? I pretty much use 55C (131F) if cooking for others but i'm a rare steak guy and like mine at 54C (129F) if doing it for myself.

    I do mine at 126F. Entire family likes them that way.

    #355 1 year ago
    Quoted from punkin:

    What do you sous vide your steaks at? I pretty much use 55C (131F) if cooking for others but i'm a rare steak guy and like mine at 54C (129F) if doing it for myself.

    I go with 129, maybe it hits 130 after the sear? I would consider that medium.

    #356 1 year ago

    Bagels today. The jalapeno-and-cheddar are best!

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    #357 1 year ago
    Quoted from Pinballerchef:

    No one is trying to outdo each other on this thread?! YOU LIE! Just because you live alone doesn’t mean you should eat off of outdoor party supplies...do it nice man! I’m just saying all these pics of great looking food and you guys put it on overly decorated art plates or single use only. Let the food shine buds

    I don't care what you think about it. Like i said i cook for food, not making more washing up just to impress you.

    The lie you accuse me of i never spoke. You mentioned people outdoing each other, not me. Put me on ignore if my paper plates half a world and all the internet away depress you so much.

    #358 1 year ago

    Wow Pinside is something else!
    What the hell were talking about good food not politics

    #359 1 year ago

    Yep, seems there's a critic here no matter where you step.

    #360 1 year ago

    I’ve been in fuckin PJs for 3 weeks, paper plates are just fine, is anybody here really trying to out do anyone else?

    #361 1 year ago

    Back on topic.

    First batch of wings done. Tossed in some sweet heat sauce. Pretty good. Think i need time cook first another 15 minutes or so.

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    #362 1 year ago

    I don't believe so. There's a lot of simple good food being posted.

    #363 1 year ago
    Quoted from punkin:

    Ribs come out of the sous vide

    This is all I really want to know about now. Please do go on about you’re Sous vide ribs.

    #364 1 year ago

    Put them on at 5 yesterday evening and took them out a couple hours ago and into the fridge. I'll heat them in the oven to brown this evening, hopefully not be too drunk to take a pic like last night with the prawn cutlets and the day before with my shweizenaxe roast pork knuckle.

    #365 1 year ago

    Another Sunday loaf of bread.

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    #366 1 year ago

    I envy you bakers. Bread is one thing i've never got a handle on. I've tried different bread machines, different ovens, loaf tins etc. I've bought books on methoiods, like the 5 Minute a Day Artisan bead book and tried for months with different recipes and methods.
    Every now and then i get a half decent loaf, usually rolls and often when out camping in a camp oven.

    But i can never get it just right.

    Other fermented doughs i'm fine with, pizza, calzone etc.

    Can't sharpen a knife or saw without a jig either, but i do a pretty good job with my Lansky and steels.

    #367 1 year ago

    Round 2 of wings done. Left side was tossed in the now world famous Old Bay hot sauce, and the right was tossed in some traditional Texas Pete sauce.

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    #368 1 year ago
    Quoted from punkin:

    I envy you bakers. Bread is one thing i've never got a handle on. I've tried different bread machines, different ovens, loaf tins etc. I've bought books on methoiods, like the 5 Minute a Day Artisan bead book and tried for months with different recipes and methods.

    This agian is a pretty solid recipe.
    I mix in a stand mixer myself

    #369 1 year ago
    Quoted from djreddog:

    Round 2 of wings done. Left side was tossed in the now world famous Old Bay hot sauce, and the right was tossed in some traditional Texas Pete sauce.[quoted image]

    I love smoked wings! My favorite wings are smoked then flash fried and tossed, I could live off of wings.

    #370 1 year ago
    Quoted from Jaybird815:

    I love smoked wings! My favorite wings are smoked then flash fried and tossed, I could live off of wings.

    They were tasty and flavorful. However, I think I need to flash fry them for the fiancé. She wants them a little more crispier than what the smoker provided.

    How are you flash frying and how long?

    #371 1 year ago
    Quoted from djreddog:

    They were tasty and flavorful. However, I think I need to flash fry them for the fiancé. She wants them a little more crispier than what the smoker provided.
    How are you flash frying and how long?

    I’ll usually smoke a bunch of wings then fry after they cool a bit, at 375, I have a decent fryer but a Dutch oven works as well, use Peanut oil, only for a couple of minutes as they are already cooked, you are just crisping the skin basically.

    #372 1 year ago

    In the interests of world peace i've decided to bend and ditch the paper plates.

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    #373 1 year ago
    Quoted from punkin:

    In the interests of world peace i've decided to bend and ditch the paper plates.[quoted image]

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    #374 1 year ago

    Steaks are done in the sous vide. Here they are right before the sear.

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    #375 1 year ago

    And after the sear.

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    #376 1 year ago

    Doneness pic if not too late (bet it is)

    10
    #377 1 year ago

    And the end result of the juiciest and most tender steak you can eat.

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    #378 1 year ago

    I have to say that i get a much rarer steak than that at the same temps (2 hour cook). May be a calibration issue with my Anova or maybe your sear goes longer, i usually use a gas torch. I do seafood at the same 54C (129F) and it comes out perfect, sort of just under but beautiful texture. What temps do you do prawns, fish and lobster?

    #379 1 year ago

    Puerto Rican pernil (pork shoulder). New recipe and came out amazing. Hope my plate is up to everyone's standard. Lol
    Please, no plate shaming.

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    #380 1 year ago

    I want to know how long it would take to smoke that 107lb shrimp? I imagine it would not taste that good being that old.?

    #381 1 year ago
    Quoted from chad:

    I want to know how long it would take to smoke that 107lb shrimp? I imagine it would not taste that good being that old.?

    I’d just cut steaks and grill or deep fry, grouper gets really old and is very tasty, even the Goliath. Old and fishy is the only way I roll!

    #382 1 year ago
    Quoted from chad:

    I want to know how long it would take to smoke that 107lb shrimp? I imagine it would not taste that good being that old.?

    I want to know how anyone with an IQ in double figures could possibly entertain the notion that that is true.

    https://www.snopes.com/fact-check/102-lb-shrimp/

    #383 1 year ago
    Quoted from punkin:

    I want to know how anyone with an IQ in double figures could possibly entertain the notion that that is true.
    https://www.snopes.com/fact-check/102-lb-shrimp/

    He sure isn’t holding 107lbs that easy

    #384 1 year ago

    And finally finished putting the griddle together! Phew. Productive day. Now time to start Ozark season 3 and wind down with some pinball!!

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    #385 1 year ago

    Ribs are the perfect doneness for me as you can see from the bone showing where i unfolded the rack in the middle.
    Now to make them look cooked.

    20 mins in the oven at 180c should do it.

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    #386 1 year ago

    Something like that anyway. Even got bark.

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    #387 1 year ago

    Ribeye tonight!20200426_174519 (resized).jpg

    #388 1 year ago

    Dunno about you guys but i can't get ribs both tender and juicy like this in my stickburner, weber, camp oven or oven.

    ribs5 (resized).jpg
    -1
    #389 1 year ago
    Quoted from punkin:

    Dunno about you guys but i can't get ribs both tender and juicy like this in my stickburner, weber, camp oven or oven.[quoted image]

    It takes longer than you can imagine ...
    A rack of ribs imo takes at least 4.5 hours at 225'f the longer you cook them the more tender they get .
    I usually do 4 hours then another hour wrapped in foil with some liquid added, like , coke or apple cider.

    #390 1 year ago

    Made fried chicken for tonight, chili for tomorrow.

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    #391 1 year ago

    Fawk ya

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    #392 1 year ago
    Quoted from djreddog:

    Back on topic.
    First batch of wings done. Tossed in some sweet heat sauce. Pretty good. Think i need time cook first another 15 minutes or so.[quoted image]

    I found if I get the wings really dry and season them the night before I put them on the kettle

    #393 1 year ago
    Quoted from golfingdad1:

    It takes longer than you can imagine ...
    A rack of ribs imo takes at least 4.5 hours at 225'f the longer you cook them the more tender they get .
    I usually do 4 hours then another hour wrapped in foil with some liquid added, like , coke or apple cider.

    It's not like i have to imagine, i usually do six hour rib cooks at 3 . 2 . 1. on the offset. I'm just saying i can't cook ribs (nor have i had better at restaurants) better with any other method than sous vide. Not everything is better sous vide, but ribs (both beef and pork), seafood and good steak 100% are.

    The ones above took me 5 mins to bag and stick in the pot, then 5 mins to stick in the oven for 20 mins, i'd put em up against most.

    bbq7 (resized).jpgbbqribs1 (resized).jpg

    #394 1 year ago

    Sounds like you have your method
    Sorry edit : first and foremost Ribs need to be done on smoker, not boiled , Ever!

    #395 1 year ago
    Quoted from Duke-:

    Puerto Rican pernil (pork shoulder). New recipe and came out amazing. Hope my plate is up to everyone's standard. Lol
    Please, no plate shaming.[quoted image]

    Care to share that recipe? Looks tasty!

    #396 1 year ago
    Quoted from golfingdad1:

    Sounds like you have your method
    Sorry edit : first and foremost Ribs need to be done on smoker, not boiled , Ever!

    You have no idea mate. They weren't boiled. You don't know what you are even talking about.

    MustBePokeThePunkinDayPunkin

    #397 1 year ago
    Quoted from punkin:

    You have no idea mate. They weren't boiled. You don't know what you are even talking about.
    MustBePokeThePunkinDayPunkin

    What ...
    Its boiling meat in a bag .
    Am I wrong

    #398 1 year ago
    Quoted from golfingdad1:

    What ...
    Its boiling meat in a bag .
    Am I wrong

    Yes you are wrong. It never touched water and never reached boiling.

    #399 1 year ago

    Ok, so its meat in bag being cooked below boiling point.

    Not how ribs should be done .
    I dont know about other meat but not ribs .

    #400 1 year ago
    Quoted from golfingdad1:

    Ok, so its meat in bag being cooked below boiling point.
    Not how ribs should be done .
    I dont know about other meat but not ribs .

    Yes, if that's the sneery uppity way you want to look at a superior method, then that's what you can do. You're loss as one of us has tried it many ways.

    I don't care about the rules you impose on yourself, but you have no right to impose them on me.

    Plus i reckon my ribs at 3,2,1 would be at least as good as your 4.5 hour ones that you think i would not even be able to imagine doing.

    You've been rude, judgmental, disrespectful and just plain wrong mate in a thread where people are getting along fine.

    There are 2,269 posts in this topic. You are on page 8 of 46.

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