New Food Thread, RIP tandin

Discussion in 'The Mainboard' started by tandin, May 4, 2016.

  1. Rabid

    Rabid Fan of: DQ Treats
    Donor TMB OG
    Minnesota Golden Gophers

    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).
     
    Doug likes this.
  2. Doug

    Doug Skeptical Doug-o
    Donor
    LSU TigersNew Orleans PelicansNew Orleans SaintsLouisiana Ragin' CajunsPoker

    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?
     
  3. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Is the wifi worth it? I can't envision a scenario when I'd need it.
     
  4. Doug

    Doug Skeptical Doug-o
    Donor
    LSU TigersNew Orleans PelicansNew Orleans SaintsLouisiana Ragin' CajunsPoker

    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
     
  5. TimJimothy

    TimJimothy Well-Known Member
    Donor
    Kansas State WildcatsKansas City Royals

    It'll be fine.
     
    Doug likes this.
  6. undrtow

    undrtow learn to swim
    Donor
    Tiger Woods

    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.
     
    High Cotton and Doug like this.
  7. Drew63

    Drew63 Well-Known Member

    Getting the ChefSteps Joule for christmas, taking the sous vide plunge
     
    Taques, PJP3, Lyrtch and 4 others like this.
  8. Wywan Bwowna

    Wywan Bwowna Wywan Bwowna
    Donor
    Vanderbilt CommodoresTennessee TitansNashville Predators

    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.
     
    Drew63 likes this.
  9. Drew63

    Drew63 Well-Known Member

    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
     
    #1259 Drew63, Nov 28, 2016
    Last edited: Nov 28, 2016
    Wywan Bwowna, undrtow and High Cotton like this.
  10. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
    Staff Donor
    Michigan State Spartans

    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.
     
    #1260 M'ark Pepperonio, Nov 28, 2016
    Last edited: Nov 28, 2016
    undrtow, Drew63 and Wywan Bwowna like this.
  11. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    Where did you get it for 99?
     
  12. DollarBillHokie

    DollarBillHokie Usher is the worst
    Donor
    Virginia Tech HokiesTiger Woods

    Amazon on Black Friday for the bluetooth version.
     
  13. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
    Staff Donor
    Michigan State Spartans

    Correct, looks like it's still at $110 so not a bad deal even though the $99 is over.
     
  14. Arliden

    Arliden Well-Known Member
    Donor

    Just bought the wifi version off amazon for 125, had a gift card and figured I'd try it out.
     
  15. MODEVIL

    MODEVIL Well-Known Member
    Donor
    Los Angeles LakersChelseaLos Angeles Angels of AnaheimUnited States Men's National Soccer TeamLos Angeles Football ClubArizona State Sun Devils

    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?
     
    slogan119 and TDintheCorner like this.
  16. TDintheCorner

    Donor
    Georgia BulldogsAtlanta BravesAvengersUnited States Men's National Soccer Team

    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).
     
    slogan119 likes this.
  17. TimJimothy

    TimJimothy Well-Known Member
    Donor
    Kansas State WildcatsKansas City Royals

    Made this recipe a while back, was good. (grilled w/ bacon and shallots)
     
    Biship and MODEVIL like this.
  18. Rabid

    Rabid Fan of: DQ Treats
    Donor TMB OG
    Minnesota Golden Gophers

    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.
     
    #1268 Rabid, Nov 29, 2016
    Last edited: Nov 29, 2016
    TLAU, CUAngler, TDintheCorner and 3 others like this.
  19. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
    Donor
    Michigan WolverinesDetroit LionsDetroit Red Wings

    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
     
  20. slogan119

    slogan119 Her?
    Donor TMB OG
    Florida State SeminolesChicago CubsReal Madrid

    Cucumber sandwiches
     
    Chocolate Giddyup likes this.
  21. Champ

    Champ Well-Known Member
    Donor TMB OG

    Polenta fries?
     
  22. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
    Donor
    Michigan WolverinesDetroit LionsDetroit Red Wings

    have a recipe you've tried? that sounds bomb
     
  23. Champ

    Champ Well-Known Member
    Donor TMB OG

    Chocolate Giddyup likes this.
  24. CUAngler

    CUAngler Royale with Cheese
    Donor TMB OG
    Clemson TigersAtlanta Braves

    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.
     
    Biship, MODEVIL and Rabid like this.
  25. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    [​IMG]
     
  26. TLAU

    TLAU Dog Crew
    Donor
    Auburn TigersAtlanta BravesAustin FC

    sous vide
     
    MODEVIL likes this.
  27. MODEVIL

    MODEVIL Well-Known Member
    Donor
    Los Angeles LakersChelseaLos Angeles Angels of AnaheimUnited States Men's National Soccer TeamLos Angeles Football ClubArizona State Sun Devils

    I need to walk before I can run but I'll keep this in the back of my head.
     
  28. TLAU

    TLAU Dog Crew
    Donor
    Auburn TigersAtlanta BravesAustin FC

    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
     
    BayouMafia and MODEVIL like this.
  29. MODEVIL

    MODEVIL Well-Known Member
    Donor
    Los Angeles LakersChelseaLos Angeles Angels of AnaheimUnited States Men's National Soccer TeamLos Angeles Football ClubArizona State Sun Devils

    I googled and there are recipes for Sous Vide actually https://www.sousvidelife.com/sous-vide-1-hour-brussels-recipe
     
  30. three stacks

    three stacks hasta la victoria siempre
    Staff Donor TMB OG
    Miami HurricanesBarcelonaMiami HeatAntifaAnarchy

    broXcore and Lyrtch like this.
  31. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

  32. grayton

    grayton Well-Known Member
    Donor
    Alabama Crimson Tide

    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)
     
    Chocolate Giddyup likes this.
  33. dawgonit

    dawgonit Like James Brown only white and taller
    Donor
    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    different/easier take

    [​IMG]
     
  34. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
    Donor
    Texas AandM Aggies altTexas RangersDallas CowboysTottenham HotspurDallas Mavericks alt

    Beef tenderloin with herb butter and roasted vegetables

    [​IMG]
     
  35. Drew63

    Drew63 Well-Known Member

    [​IMG]


    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
     
  36. Drew63

    Drew63 Well-Known Member

    Made this zucchini and onion gratin tonight. Haven't posted in a while so figured I'd post a few

    [​IMG]
     
  37. Taques

    Taques sometimes maybe good sometimes maybe shit
    Staff Donor TMB OG
    The Real Movement

  38. Drew63

    Drew63 Well-Known Member

    buy_dont_lease and Lyrtch like this.
  39. Taques

    Taques sometimes maybe good sometimes maybe shit
    Staff Donor TMB OG
    The Real Movement

  40. StephenA

    StephenA Well-Known Member

    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
     

    Attached Files:

    Taques, One Two, slogan119 and 8 others like this.
  41. fish

    fish Impossible, Germany
    Donor
    Los Angeles DodgersLos Angeles RamsLos Angeles KingsSouthern California Trojans

    The parsley puree is a little busy for my taste (specifically the drops around the edges), but otherwise it looks good.
     
    wes tegg, Corky Bucek and a.tramp like this.
  42. StephenA

    StephenA Well-Known Member


    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
     
  43. bertwing

    bertwing check out the nametag grandma
    Staff Donor
    Arkansas RazorbacksNew Orleans SaintsTiger WoodsBarAndGrill

    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
     
  44. TDintheCorner

    Donor
    Georgia BulldogsAtlanta BravesAvengersUnited States Men's National Soccer Team

    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.
     
    StephenA likes this.
  45. PJP3

    PJP3 Well-Known Member
    Donor
    Colorado BuffaloesOakland RaidersFulhamLos Angeles Angels of AnaheimUnited States Men's National Soccer Team

    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.
     
  46. StephenA

    StephenA Well-Known Member

    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
     
    slogan119 likes this.
  47. dawgonit

    dawgonit Like James Brown only white and taller
    Donor
    Georgia BulldogsAtlanta BravesAtlanta FalconsAtlanta United

    anybody have a go-to recipe for duck breast? momma 'onit has requested duck for christmas dinner.
     
  48. ned's head

    ned's head Well-Known Member
    Donor

    Rabid and Randy Bobandi like this.
  49. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
    Donor
    Clemson Tigers

    ordered my joule in august and it just arrived last week

    what should i pop my cherry with? a steak?
     
    Taques and buy_dont_lease like this.
  50. TDintheCorner

    Donor
    Georgia BulldogsAtlanta BravesAvengersUnited States Men's National Soccer Team

    dawgonit likes this.