If you're being anal about precision, it means preheat the water to that temperature and then put the food in. That being said, for most things you don't need to be that precise because sous vide gives you big windows of time like in that case 2-4 hours. The exception is soft boiling eggs at a temp that is higher than your desired final temp (you can also do eggs at the exact temp you want but it takes 45 minutes instead of 10).
Thank yall for the help... I started it, with the chicken in the water, when it was 50 degrees. The sous-vide gives a wide error range, but I'm assuming this will be fine? Any downside to starting cold?
In my head it was designed to prep everything, set it up - leave for work (with temp below 40 degrees), then kick it on around lunch so it'd be ready for dinner. If you're not supposed to put the meat in until water reaches cooking temp then it'd be pretty much useless
I have used it once with wifi. Set up the water and Anova, left to run errands, started the water heating via wifi, water was up to temp when I got home.
How does it compare to Anova? Any reasoning for getting the Joule rather than anova? I'm going to be taking the plunge very soon.
The app associated with the Joule seems very easy to work with. I like the aesthetics of it more. It's a bit more powerful with regards to watts and is rated to heat more amounts of water. I'm sure both are fine though. I enjoy the chef steps guys too, so I figured I'd support them. Both seem like they'd work just fine. Disclaimer: I've never even had one of these things, just have watched a few review videos
I just bought an Anova for $99. Sounds like the joule brings water up to temp quicker and has a smoother app. In the end it wasn't worth the extra $100 to me.
what is the best way to cook Brussels Sprouts? I was thinking in my cast iron cut side down until seared and finish in the oven for 5 minutes or so. Thoughts experts?
I like this method as well but another way would be to slice the brussel sprouts into strips sort of like cabbage and then sautee them with bacon (diced).
My usual method is to cut them in half, toss them in a bowl with oil, salt & pepper (additional seasoning as desired) and then roast them. They are good that way or dressed up by adding things like a vinaigrette, bacon, dried fruit, roasted nuts, etc.
Having some people over this weekend and a few are Vegetarian. I can't think of any hors d'oeuvres I like to make that don't have some sort of meat. Any recs for appetizers/finger food to eat during a game? TIA
Normally do it by eye, but that's pretty similar to what I've done before - https://www.tastemade.com/shows/hungry-af/Baked-Polenta-Fries-with-Garlic-Aioli You can either bake them, and maybe finish by broiling for extra crispiness, or wrap them with Panko and fry them.
Brussels are pretty much our family mascot. Would say we do them once a week they way you described. Slice in half, EVO/S/P and some seasonings, oven at 425 until the leaves turn golden and crunchy. Be sure to give the pan a good shake half way though. Quick and easy prep. Will occasionally do in a pan with some bacon but I don't like the texture near as much.
was joking just bc everyone is sous vide these days. when I deviate from the standard pan sear in EVOO S&P, it spice it up with Worcestershire + Garlic it's a solid flavor combo but still pan sear. Another incredibly basic but great veggie side is some fresh broccoli florets in EVOO S&P seared and then add ~1/2 cup of water and squeeze half lemon into the pan and simmer it a little while
I googled and there are recipes for Sous Vide actually https://www.sousvidelife.com/sous-vide-1-hour-brussels-recipe
i did not know mario batali had a show on munchies https://munchies.vice.com/en/videos/moltissimo-mario-cooks-for-ray-lewis-rohan-marley love me some rohan marley
Mushroom crostini Roasted dates with goat cheese and balsamic reduction (preferred with bacon, but still good without for the crowd you're hosting) Eggplant with pomegranate seeds & buttermilk sauce from Ottolenghi's cookbook (https://www.google.com/amp/www.epic...ews/eggplant-with-buttermilk-sauce-365110/amp)
Spoiler Made shrimp and grits again last night. Used serious eats recipe, called for 5:1 ratio for grits which I now prefer. Edit: thats a big picture, oh well
It's one of my favorite recipes. Try it https://food52.com/recipes/18672-julia-child-s-tian-de-courgettes-au-riz-zucchini-tian
Not pandering...I've been working on plating a lot, and have been going back and forth on whether it's good or absolutely horrible... Would like honest opinions... Seared strip, parsley puree, red wine dijon butter sauce, butter poached then roasted cauliflower, roasted onion
The parsley puree is a little busy for my taste (specifically the drops around the edges), but otherwise it looks good.
That was the intent... Just plopped it down, then smashed with spoon... Usually try stay off the edges though... Appreciate the input...haha I'm over reacting, but I've been thinking about this on and off all day
A little too much going on for my liking, but I'd eat the shit out of it Wouldn't take my opinion seriously though because I'm a hillbilly
I like to keep mine a little cleaner but my plating typically looks like shit too so what the fuck do I know. I like the mustard sauce over the steak though.
Steak and sauce on it look good. I think the other sauces and the cauliflower are a bit too thin/spread out. Kinda looks more like a splatter than a deliberately plated sauce. I think it would look a little more profession if the veggies were more clumped together and the sauce was less numerous but thicker applications. I still can't for the life of me get that nice clean spoon swoop application that the pros make look good.
Pretty much my thinking... Ironically it takes a lot of care to make something look careless (if that makes sense)... Everything tasted great btw On a side note... How underrated is cauliflower
Fruit is your friend http://www.seriouseats.com/recipes/...k-breasts-with-fresh-cherry-sauce-recipe.html
I've done this recipe before with wild ducks and a red wine fig reduction. It was wonderful. http://honest-food.net/2014/12/15/how-to-cook-duck-breasts/