New Food Thread, RIP tandin

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

  1. Rabid

    Rabid Fan of: DQ Treats
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    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).
     
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  2. Doug

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

    Doug Skeptical Doug-o
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    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
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    It'll be fine.
     
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  6. undrtow

    undrtow learn to swim
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    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.
     
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  7. Drew63

    Drew63 Well-Known Member

    Getting the ChefSteps Joule for christmas, taking the sous vide plunge
     
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  8. Wywan Bwowna

    Wywan Bwowna Wywan Bwowna
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    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.
     
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  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
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  10. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    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
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  11. fish

    fish Impossible, Germany
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    Where did you get it for 99?
     
  12. DollarBillHokie

    DollarBillHokie Usher is the worst
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    Amazon on Black Friday for the bluetooth version.
     
  13. M'ark Pepperonio

    M'ark Pepperonio Free mahi mahi! Free mahi mahi!
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    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
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    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
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    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?
     
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  16. TDintheCorner

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    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).
     
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  17. TimJimothy

    TimJimothy Well-Known Member
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    Made this recipe a while back, was good. (grilled w/ bacon and shallots)
     
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  18. Rabid

    Rabid Fan of: DQ Treats
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    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
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  19. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    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?
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    Cucumber sandwiches
     
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  21. Champ

    Champ Well-Known Member
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    Polenta fries?
     
  22. Chocolate Giddyup

    Chocolate Giddyup Well-Known Member
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    have a recipe you've tried? that sounds bomb
     
  23. Champ

    Champ Well-Known Member
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  24. CUAngler

    CUAngler Royale with Cheese
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    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.
     
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  25. fish

    fish Impossible, Germany
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    [​IMG]
     
  26. TLAU

    TLAU Dog Crew
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    sous vide
     
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  27. MODEVIL

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

    TLAU Dog Crew
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    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
     
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  29. MODEVIL

    MODEVIL Well-Known Member
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    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
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  31. Lyrtch

    Lyrtch My second favorite meat is hamburger
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  32. grayton

    grayton Well-Known Member
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    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)
     
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  33. dawgonit

    dawgonit Like James Brown only white and taller
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    different/easier take

    [​IMG]
     
  34. buy_dont_lease

    buy_dont_lease Ha ha ha. What a story, Mark.
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    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 please dont put in the newspaper that i got mad
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  38. Drew63

    Drew63 Well-Known Member

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  39. Taques

    Taques please dont put in the newspaper that i got mad
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  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
     

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  41. fish

    fish Impossible, Germany
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    The parsley puree is a little busy for my taste (specifically the drops around the edges), but otherwise it looks good.
     
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  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
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    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

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    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.
     
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  45. PJP3

    PJP3 Well-Known Member
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    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
     
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  47. dawgonit

    dawgonit Like James Brown only white and taller
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    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
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  49. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    ordered my joule in august and it just arrived last week

    what should i pop my cherry with? a steak?
     
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  50. TDintheCorner

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