Impulse buy, help me come up with a plan https://www.diningandcooking.com/1073781/impulse-buy-help-me-come-up-with-a-plan/
Alligator. I’m honestly not sure which cut, it was a gift. 145F for 8hrs. Cast iron sear. https://www.diningandcooking.com/1073565/alligator-im-honestly-not-sure-which-cut-it-was-a-gift-145f-for-8hrs-cast-iron-sear/
How do y’all deal with hard water? https://www.diningandcooking.com/1073358/how-do-yall-deal-with-hard-water/
Prime fib & homemade bread for sandwiches https://www.diningandcooking.com/1072292/prime-fib-homemade-bread-for-sandwiches/
128° w steel pan sear https://www.diningandcooking.com/1072066/128-w-steel-pan-sear/
Thanksgiving prime rib while traveling https://www.diningandcooking.com/1071838/thanksgiving-prime-rib-while-traveling/
6.99 lb Ribeye Roast https://www.diningandcooking.com/1071216/6-99-lb-ribeye-roast/
Venison roast (sirloin) https://www.diningandcooking.com/1071008/venison-roast-sirloin/
Sirloin, 132f for 2hrs. Cast iron sear https://www.diningandcooking.com/1070805/sirloin-132f-for-2hrs-cast-iron-sear/
Half of a thicc Ribeye. 52°C 2hrs seared in castiron. https://www.diningandcooking.com/1070352/half-of-a-thicc-ribeye-52c-2hrs-seared-in-castiron/
I sous vide chuck for thanksgiving dinner 🍖 https://www.diningandcooking.com/1070124/i-sous-vide-chuck-for-thanksgiving-dinner-%f0%9f%8d%96/
The Sous Vide Was An UNused Xmas Gift For 2 Years. This 24-hour Round Roast Got Me Hooked! https://www.diningandcooking.com/1069900/the-sous-vide-was-an-unused-xmas-gift-for-2-years-this-24-hour-round-roast-got-me-hooked/
Sous Vide tuna steak question https://www.diningandcooking.com/1069002/sous-vide-tuna-steak-question/
Flank Steak 131 degrees, 7 hours https://www.diningandcooking.com/1068556/flank-steak-131-degrees-7-hours/
Custard w/real vanilla beans, perfect in the sous vide https://www.diningandcooking.com/1068326/custard-w-real-vanilla-beans-perfect-in-the-sous-vide/
Nothing crazy, but super satisfying. Obligatory turkey sandwich after thanksgiving. Fried leftover sous vide breasts. Garlic and sage mayo, salt and pepper. https://www.diningandcooking.com/1067019/nothing-crazy-but-super-satisfying-obligatory-turkey-sandwich-after-thanksgiving-fried-leftover-sous-vide-breasts-garlic-and-sage-mayo-salt-and-pepper/
White-tailed venison tenderloins https://www.diningandcooking.com/1066567/white-tailed-venison-tenderloins/
Broken Vacmaster VPS112s — Error Code E01 https://www.diningandcooking.com/1066328/broken-vacmaster-vps112s-error-code-e01/
Rump Roast 133 x 16hr https://www.diningandcooking.com/1065241/rump-roast-133-x-16hr/
I used to hate chicken breast https://www.diningandcooking.com/1065025/i-used-to-hate-chicken-breast/
Chuck Pastrami Step-By-Step (see captions) https://www.diningandcooking.com/1064793/chuck-pastrami-step-by-step-see-captions/
Prime rib eye roast I did on Thanksgiving https://www.diningandcooking.com/1064555/prime-rib-eye-roast-i-did-on-thanksgiving/
Chuck Roast 40hr @ 130° https://www.diningandcooking.com/1064329/chuck-roast-40hr-130/
Sous vide 134 for 2 hrs. The rest for 30 then stupid hot cast iron on an out side stove. Lol the pan is still out there. https://www.diningandcooking.com/1064103/sous-vide-134-for-2-hrs-the-rest-for-30-then-stupid-hot-cast-iron-on-an-out-side-stove-lol-the-pan-is-still-out-there/
Hero or Goat results https://www.diningandcooking.com/1063889/hero-or-goat-results/
Help in deciding the correct temp and time https://www.diningandcooking.com/1063683/help-in-deciding-the-correct-temp-and-time/
My first picanha. https://www.diningandcooking.com/1062799/my-first-picanha-5/
Cyber Monday deal – Anova Nano 3.0 at $86.99 today https://www.diningandcooking.com/1062321/cyber-monday-deal-anova-nano-3-0-at-86-99-today/
Tenderloin 2kg, 2hrs bath at 133f, 2 min sear each side. Will you eat this? https://www.diningandcooking.com/1061871/tenderloin-2kg-2hrs-bath-at-133f-2-min-sear-each-side-will-you-eat-this/
Pork tenderloin is my biggest “sous vide win” https://www.diningandcooking.com/1061442/pork-tenderloin-is-my-biggest-sous-vide-win/
tomahawk sous vide 138 for 4 hours https://www.diningandcooking.com/1060982/tomahawk-sous-vide-138-for-4-hours/
Venison top round steak with garlic bread https://www.diningandcooking.com/1060738/venison-top-round-steak-with-garlic-bread/
Turkey Day Tenderloin https://www.diningandcooking.com/1060498/turkey-day-tenderloin/
Never cooking turkey a different way again! https://www.diningandcooking.com/1059529/never-cooking-turkey-a-different-way-again/
#Thanksgiving dinner was plentiful, and DELICIOUS!! Am very thankful!!
Sous vide collard & turnip greens, string beans, Mac n cheese, dressing, gravy, sweet potatoes, smoked moist turkey. Homemade pound cake, homemade whipped cream.
Lovely table setting.
The #sousVide greens were DELICIOUS!!!
This wasn’t even all the food, there was pie, ham, champagne, Pinot, cookies, cauliflower, & other stuff..
My sister and I made sous vide lamb leg for my dad’s 60th birthday! https://www.diningandcooking.com/1057409/my-sister-and-i-made-sous-vide-lamb-leg-for-my-dads-60th-birthday/
I'm making vanilla ice cream to go with an apple crisp I made. Ice cream is a reason, all by itself, to get an immersion circulator (sous vide). You just mix the ingredients in a bowl, pour into a bag, cook for an hour and chill. No double boilers. No stove top cooking. No danger of curdling the eggs. Easy peesy. And delicious.
#SousVide #cooking #IceCream
It’s become somewhat of a family tradition for us to get an ice cream cake every year. We vacuum pack the leftovers, stick it in the back of the freezer, forget about it for a while, and enjoy breaking off pieces 6-12 months later. #icecreamcake #sousvide #yeah
If you search around, you can find tables for #sousvide that tell you how long at what temperature various bad bugs will be killed. Complicated, but basically two hours at 57°C will pasteurize most everything.
Your problem is that using 50°C is way low, that is basically keeping raw meat on a hot summer sidewalk. Those few degrees at the low end mean a lot.
The garlic can be a source of all sorts of bacteria, including, I guess, botulinus.
Also, safety aside, raw garlic in sous vide can get really strong and unpleasant, you have to use it really lightly.
Bottom line: stay above 54°C and go at least two hours at the low end. Here is a pretty good guideline if you want to get into it: https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
Sous vide turkey breast (speasoned with herbs de provence, 142F for about 8 hours), with roasted yukon gold potatoes, (parboiled, speasoned, and sprinkled with zataar, oiled, then 425F for about 50 mins), roasted broccoli (speasoned, oiled, 425F for about 50 mins), with homemade cranberry sauce and corn bread from my freezer. #dinner #cooking #sousvide #turkey
Sous vide turkey burger (144F, then seared in a pan and cheesed), topped with lettuce, tomato, sautéed onions and mushrooms, and home fermented pickle slices. With steamed string beans and frozen tater tots. #dinner #cooking #sousvide #turkeyburger #preservation #fermentation
Sous vide pork ribs (speasoned and bagged with liquid smoke, 165F for about 8 hours, then 425F for about 30 mins, brushed with bbq sauce in the last 5 mins), with homemade corn bread, steamed corn on the cob, steamed string beans, and bbq sauce made from the strained bag juices cooked with corn starch slurry, ketchup, maple syrup, brown sugar, sherry vinegar, and ketchup. #dinner #cooking #sousvide #ribs #cornbread
One more end of season salad with sous vide flatiron steak (130F for a few hours, seasoned with lowry’s, then seared), with lettuce, cucumber, tomato, corn off the cob, crumbled blue cheese, avocado, red onion, peaches, croutons, and toasted pecans. Served with a red wine vinaigrette. #dinner #sousvide #steaksalad #cooking
Sous vide turkey breast (ideally 8 hours at 144F, but I accidentally left it overnight and it was good but a little bit mushy), sautéed corn, onions, and tomatoes, and roasted brussels sprouts with Thai sweet chili sauce, and some leftover corn bread. Topped with with sour cherry and plum sauce. #dinner #cooking #sousvide #turkey
One of my favorite dinner salads - green leaf lettuce, cucumber, heirloom tomatoes, cherry tomatoes, red onion, raw corn, black olives, peaches, toasted pecans, blue cheese crumbles, and sous vide flat iron steak. Dressed with a brisk red wine vinaigrette. #dinner #cooking #salad #sousvide
Is anyone having any luck doing sous vide in the Instant Pot Max (or other model that has it)?
I find it takes a really long time to heat up-an hour. Even when I pre-heat the water to a temp over the setting. Just don't get that!
Some meals have done very well, including a whole chicken and pork tenderloin. Other things underdone.
Using another thermometer, it seems the Max is running about 1.5-2 degrees below setting, but I have no real calibration equipment.
Made a big pot of spaghetti sauce for my dad..
I guess this salmon, green beans and honey glazed carrots won’t #sousvide themselves.
@blogdiva @kcarruthers Hey hey hey!
I feel attacked. 😂 That French toast sousvide looked good.
I’ve made some good ish with #sousvide.
Collard and turnip greens
Honey glazed carrots w/ herbs
I don’t eat steak, but it’s excellent for steaks, lamb, ribs
@dnc perhaps a rub? or some fresh herbs to infuse through. I wd have added a lil garlic (or onion), fresh rosemary and light dash of olive oil. #Sousvide is hard to mess up, unless you add little to no seasoning.. (altho, I guess you can undercook things, but..)
#Sousvide honey glazed carrots or green beans would have been a good side.
And this time Imma try a different #scone recipe because I didn't really like the Buckingham recipe. Maybe it was the real buttermilk (side product of the cream process) or maybe it was the baking soda. A bitterish taste.
Sous vide French toast I took camping. This is one of my favorite sous vide inventions - day old challah slices bagged with eggs, milk, vanilla, and a pinch of salt, 147F for 90 minutes, then browned in butter, or in this case bacon fat. It can be chilled and held refrigerated (or kept on ice in a cooler) for a few days, then browned as needed. Served with maple syrup, blueberries, and bacon (I ate that already). #breakfast #cooking #sousvide #sousvidef...
It seems to be easy to make with access to non-UHT cream (which I have from several local farms)
I see refs online to using #sousvide, but I'm skeptical. They talk about "surface area"
Is clotted cream a cream/air reaction? Or is it simply dehydrating, in which case sealed inside a sous vide will fail?
When I crack the code and begin my dairy empire, it'll be "Devonshire cream" or "Cornish cream" for mass appeal.
This #VanMoof bike drama is funny. People forget that most of their online games are also dead, some for over a decade.
That thing does not have any controls on the device and you can only control it with your phone. Essentially a junk-to-be in the near future as I know that the "Smart"TV apps also get discontinued all the time.
Sous vide equilibrium brined pork chops (bagged with a cup of water and 2% salt by total weight, 140F for a few hours, then sprinkled with fines herbes and seared in olive oil), with parboiled roasted potatoes (started in cold salted water, then speasoned, tossed with oil, and roasted at 450F for about 30 minutes), and sautéed spring onions and snap peas. Served with homemade canned corn relish and instant pot applesauce. #dinner #cooking #sousvide #ins...
Sous vide duck breast (129F for a few hours, then scored, speasoned, and seared), with instant pot wild/brown rice, way fong frozen dumplings, and sautéed asparagus, zucchini, garlic scapes, and spring onions, speasoned and finished with sherry vinegar. #dinner #cooking #sousvide #instantpot #duckbreast #summer
Father’s Day, we brought out the folding grill and biked to a nice spot by the river for hot dogs, sous vide bratwurst (140F for a few hours), and sous vide scallops (speasoned, with garlic powder and paprika, 140F for 30 mins). Served with white bean and cherry tomato salad, homemade sauerkraut, homemade fermented pickles, and BBQ chips. Delightful. #dinner #cooking #sousvide #grilling #fathersday
Dinner salad, with leftover sous vide hanger steak, lettuce, cucumbers, sliced tomatoes, grape tomatoes, red onion, cornbread cubes, blue cheese crumbles, and a hard boiled egg. Served with a brisk red wine vinaigrette. #dinner #salad #sousvide #cooking
Anniversary dinner - sous vide hanger steak (130F for a few hours then seasoned with Lowry’s and seared in butter and olive oil), with roasted asparagus finished with Parmesan and an instant pot par-baked potato (20 mins on high, then 35 mins in the oven at 425F). Served with mint basil chimichurri. #dinner #cooking #anniversary #sousvide #instantpot #steak
The griddle has a diameter of 10", the burgers are 4" diameter. Can I do three at once?
And you wondered when you'd use #math in real life.
(But really, I should just sear them on the grill itself to get the cool lines.)
Sous vide turkey leg (speasoned, 150F for 36 hours, then broiled until crispy, a few minutes per side), with microwave reheated frozen instant pot wild/brown rice, steamed string beans, and homemade cranberry jelly sauce. #dinner #cooking #sousvide #turkey #instantpot
Personally, I did #SousVide with some eggs and freeze-dried chives, butter and salt and it came out like a cheap convenience-store "Tamagoyaki"...
Also was conveniently cuttable and used as topping for Sandwiches, noodle soups and other foods...
Granted I did give it 30mins at 85°C, but the results were still good, with room for improvements.
Dinner salad with green leaf lettuce, kirby cucumbers, sugar bomb grape tomatoes, red onion, avocado, toasted pecans, croutons, hard boiled eggs, and sous vide chicken breast (140F for a few hours, sprinkled with Cavender’s, and seared in olive oil). Topped with @briannas_salad poppy seed dressing. #dinner #cooking #sousvide #salad
Sous vide tonkatsu (132F for a few hours, then triple breaded and shallow fried in rice bran oil), with instant pot sushi rice and roasted Brussels sprouts (tossed with soy, honey, sriracha, sesame oil, fermented garlic ginger paste, 425F for about 40 mins), drizzled with bulldog sauce. Served with some Chinese roasted pork from The Roast 28. #dinner #cooking #tonkatsu #sousvide #instantpot
How is it almost Easter already? I'm terrible at being topical. Anyways here's Wagyu Corned Beef part 2: Sous Vide Boogaloo.
Sous vide duck breast (129F for a few hours, then speasoned and seared), with tender boiled carrots, instant pot sushi rice, and fried frozen dumplings from a great shop in Chinatown. Drizzled with bulldog sauce. #dinner #cooking #sousvide #instantpot #duck #dumplings
Sous vide pork chops (140F for a few hours then seared in rice bran oil) with a pan sauce inspired by a meal we had at Whisper Farms Kitchen at @jwmorlando (diced apples and tomato sautéed in the pan, then mixed with soy sauce, gochujang sauce, fermented ginger garlic paste, rice wine, and sugar, cooked until slightly thickened). Served with boiled frozen way fong dumplings and tender boiled carrots. #dinner #cooking #sousvide #porkchops #gochujang
Grilled sous vide flatiron steak (129F for a few hours, speasoned, rubbed with olive oil and onion and garlic powder, and grilled), with shrimp skewers (marinated in lemon pepper, olive oil, and balsamic vinegar, then grilled), with grilled onion slices, steamed string beans, and tortilla chips and salsa. #dinner #cooking #sousvide #steak #shrimp
It's been a rough week for my godkids' family. I've been trying to lighten everyone else's load as Grand Kitchen Poobah. Tonight: build-your-own-fajita-or-taco.
"Why is the cooler in the bathtub?"
Me: I'm cooking a skirt steak. Don't open it.
Sous vide duck breast (129F for an hour, then scored, speasoned, and seared skin side down first), with instant pot wild/brown rice, sautéed spinach with garlic, steamed string beans, and some leftover sour cherry plum sauce from my freezer. #dinner #cooking #sousvide #instantpot #duckbreast #sourcherries
I forgot to copy across my #introduction post from lol so now I get to re-write it. Hi, I’m Dave (he/him). I work in business change, as a programme manager. I love #reading #cooking #gaming and #gardening. I’m a #DnD amateur. I’m hooked on Critical Role. I have a badly behaved but very cuddly golden lab. Favorite shows: #StarTrek, #Heartstopper, #thelastofus , Extra tags- #PS5 , #Sonos , #masseffect , #sousvide , #applemusic , #boardgames , #criticalrole , #dragonage
Sous vide turkey burger (ground dark meat, speasoned, mixed with blueberry jam, egg, and panko, 144F for a few hours in a @souslavidellc ring, then seared and cheesed), topped with lettuce, tomato, and red onion. Served with chips and baby carrots. #dinner #cooking #sousvide #turkeyburger
Sous vide tonkatsu (pork cutlets thinly sliced, 142F for a few hours, then triple breaded and shallow fried in rice bran oil), with instant pot sushi rice, steamed string beans, and boiled frozen way fong dumplings. Drizzled with bulldog sauce. #dinner #cooking #sousvide #instantpot #tonkatsu
Sous vide chicken quarters (leg and thigh, speasoned, 150F for about 8 hours, then crisped at 425F for about 25 minutes), instant pot rice pilaf with mushrooms and onions, and sautéed baby spinach with minced garlic. Served with home-canned corn relish. #dinner #instantpot #sousvide #cooking #chicken #spinach #canning #preservation
Sous vide turkey burger (speasoned ground dark meat, egg, panko, and blueberry jam, 144F for a few hours in a @souslavidellc ring, then topped with jarlsberg and seared), topped with lettuce, tomato, leftover sautéed leeks, red onion, and homemade fermented pickles. Served with steamed broccoli and bbq chips. #dinner #sousvide #turkeyburger #cooking
New Year’s Eve slow roasted goose, with ginger glazed carrots and instant pot mashed potatoes with sautéed leeks. Served with apple cider gravy, recipe from @unionsquarecafe Not pictured: the sous vide turkey breast I also served with it, because even though it’s delicious, there isn’t very much meat on a goose. Happy 2023 everyone! #dinner #newyearseve #instantpot #sousvide #goose
Shepherd’s pie made with leftover sous vide leg of lamb, onions, carrots, pearl onions, celery, and frozen peas. Topped with smashed potatoes made with leftover roasted potatoes, and the leftover lamb filling paste (onions, garlic, pecans, currants, dates, rosemary). #dinner #leftovers #sousvide #legoflamb #shepherdspie
Sous vide turkey thighs (speasoned, 155F for 24 hours, then roasted at 475F for about 20 minutes), with homemade cranberry sauce and brussels sprout leftover latke hash (sautéed red onion, added shredded sprouts and cooked until soft, then added diced leftover latkes and diced cooked bacon, then added shredded cheddar and gouda and covered until melted). #dinner #sousvide #latkes #leftovers
Sous vide duck breast (139F for 1.5 hours, speasoned, scored, and seared in a hot pan) with sour cherry plum savory sauce from my freezer, roasted romanesco (speasoned, tossed with oil, 425F for about 45 mins), and instant pot wild/brown rice mix (40 mins on rice mode with 1:1 water and a pinch of salt). #dinner #duckbreast #sousvide #instantpot #sourcherries #romanesco
My journey through social media started with Bulletin Board Systems (#BBS) & #IRC, through LiveJournal, to Facebook, an enjoyable stint in G+, back to Facebook, and now Mastodon. Ironically I never really got into Twitter, which I understand Mastadon aims to replace.
In my career I've worked on incredibly interesting projects like full scale helicopter simulators, small drone (#sUAS) control systems, and signal jamming technologies. I've worked with #C++ , #CSharp, #Python, #LabView.
But what I'm most proud of has been my time volunteering for a local charity I helped found, #MakersLocal256. This #makerspace was the first in #Alabama, has been around for over 15 years, and has survived on a "pay what you can" system. Our goal was and is to make available tools and technologies to those who either can afford it better together, or simply don't have the space for something like a gigantic #laserCutter. I've learned and taught equipment there such as #3DPrinters, #soldering, #embedded projects, #IoT, #lathes, #welding, #leatherWorking, #HamRadio and #cyberSecurity.
My other hobbies include #cooking, with a focus on #sousVide and #cajun food, collecting #puzzleBoxes .
I consume large amounts of #Sci-Fi television, #anime, and have a weakness for paranormal teenage drama series like #vampireDiaries and now some soul rotting show called #FateWinxSaga. They're just so awful I can't stop watching.
In my youth I attended a #boardingSchool called #ASMS before Dumbledore made them cool. We had a cheerleading team for our chess team, it was baller. Our headmaster was from #NewZealand, and we plan to catch up once we get settled in.
My wife of eight years and I met in college, and has been my best friend, travel companion, taste tester, and cheerleader. She's an amazing #cosplay artist from Tennessee who has crafted #yukatas #kimonos, outfits from #animes, and so much more.
Her Londo Mallari from #Babylon5 is still the highest rated post of all time in r/Babylon5.
As her handler I end up going to many of her competitions and events, our favorite being #DragonCon . As a reward for being her personal slave, I earn cosplay points, which I save up and cash in on requests. The most memorable is when I asked to be a #sandworm from #Dune. She built a 14 meter worm in the style of a Chinese dragon. It takes eight people to pilot, has been in three parades, two with Kevin J. Anderson leading our path. She carries the 16 kilogram head, with me as her second in line. It's been featured in #MakeMagazine and has been used for a movie premier at a local theatre.
Well, that's me :) I don't intend on writing posts this long going forward, and honestly this felt like writing a CV. But hell, if you're gunna do, do it up.