Quaid
Trump's Staff
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Gravy's Cooking Thread
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Tuco
I got Tuco'd!
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Frenzied Wombat
Potato del Grande
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Yeah sous vide is great, particularly if you have a super hot cast iron pan to go with it to crisp whatever you make. But it makes retard proof perfect steak.
Khane
Got something right about marriage
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Pink chicken is fooking raw, but sous vide chicken at 145 is amazing but so close to the cusp of being under that i prefer 150 because i cant shake the feeling i undercooked it, even tho that's impossible
The Food Lab's Guide to Sous Vide Chicken Breast
Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor.www.seriouseats.com
The sous vide 145 degree chicken is spongy and fucking weird. It's not good and Kenji is not a food author I trust on almost anything. Try his sous vide eggs sometime and tell me how much you love his preferred temps on those. It's viscous and soupy. Disgusting.
155 on sous vide chicken is pretty good though. It still has the texture of fully cooked chicken but is nice and juicy.
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Ninen
Ahn'Qiraj Raider
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I'm pretty indifferent about both eating raw things and ASMR as a concept. Nor do I have Misophonia or other "eating" triggers. But I only made it 10 seconds into that video before Noping the hell out.
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Quaid
Trump's Staff
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Lanx
<Prior Amod>
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Alex
Still a Music Elitist
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Khane
Got something right about marriage
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Plus sous vide is still the best way to cook certain animal proteins like Chicken Breast, Pork Loin, Most fish.
However, after the new car smell wore off my Anova I stopped using it for most cooking and went back to the old fashioned way. My dutch oven gets a way better workout than my Anova.
However, after the new car smell wore off my Anova I stopped using it for most cooking and went back to the old fashioned way. My dutch oven gets a way better workout than my Anova.
LiquidDeath
Magnus Deadlift the Fucktiger
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These guys are pretty great. I've watched their butchering videos for deer and pig. Very informative.
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Alasliasolonik
Toilet of the Mod Elect
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Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, egg
Tonights dinner with a few extras. Turned out fucking amazing! Ive done beef wellington quite a few times and the wife wanted to make the salmon. Not pictured is a homemade mustard sauce with dill and everything else that would be great with this.
Fucking yummy
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Lanx
<Prior Amod>
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this week is white ppl food, just did this last night, was great (from what wife said, i'm still on carnivore), i only used 4oz of fish and it "barely" fit in the puffed pastry.Puff Pastry Salmon (Salmon Wellington) Recipe by Tasty
Here's what you need: butter, garlic, medium onion, fresh spinach, salt, pepper, breadcrumb, cream cheese, shredded parmesan cheese, fresh dill, puff pastry, salmon fillet, salt, pepper, eggwww.google.com
Tonights dinner with a few extras. Turned out fucking amazing! Ive done beef wellington quite a few times and the wife wanted to make the salmon. Not pictured is a homemade mustard sauce with dill and everything else that would be great with this.
View attachment 250983
View attachment 250984
Fucking yummy
tiny asian girl was able to finish the whole thing by herself, she did say it was a bit too much dough tho, even tho it was yummy.
tonight is gonna be rack of lamb
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Alasliasolonik
Toilet of the Mod Elect
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Shepherds pie for us tonight to go with your rack of lamb. We made this a few weeks back but i wanted to try a few other things with it.
Sam the cooking guy channel is great for some easy and very yummy dishes. Weve made almost everything hes posted and its all been VERY good. Simple but different.
Im going to do the taters in a seperate pyrex this time to get them a tad less soggy.
Sam the cooking guy channel is great for some easy and very yummy dishes. Weve made almost everything hes posted and its all been VERY good. Simple but different.
Im going to do the taters in a seperate pyrex this time to get them a tad less soggy.
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