Nesrie
5066
If only my food was a photogenic as the ones posing for magazines.
Anyway… this a double chocolate banana bread I served with other traditional snacks for last nights game night. It went over pretty well since I only have 3 pieces today from it (half pieces).
now, now. It is frequently the case with baked goods that the best tasting don’t look it (because for me, best = gooey). I don’t eat sweets much these days, but I think it looks great.
Well, none of my banana bread attempts look photogenic either. But for a casual get together, flavour trumps looks.
Sounds fantastic! I loooooooove banana bread.
+1. Awhile back I did some split pea soup that looked genuinely unwholesome. Had to dress it up in fancy china, like some 1950s mom getting her recalcitrant kid ready for the family photo at Sears.
I just don’t have an eye for it. But check out some of long-lost @interman’s dessert photos from way the hell upthread. I’m thinking he disappeared to be the court photographer in some oil sheik’s food harem.
I wonder if there’s anywhere in town where I could buy double chocolate banana bread.
Chicken Sous Vide Part 1: Thunder Thighs
Parted a full roaster chicken. Also the saved carcass for stock. This is going to be a long cook day but mostly unattended, so aka Skyrim time. Sous vide dark meat for an hour and 20 minutes (165F), pressure cook the stock for an hour, then sous vide the chicken white meat for an hour and 30 minutes (150F). Prep time was roughly 25 minutes to part the chicken, fill my ziplocks, and thow the leftovers in the pressure cooking pot with veggies and herbs.
Dark meat cooked and removed from bag:
Seared for about 6 minutes total:
Super juicy, and excellent texture:
One of us. One of us. One of us.
Nesrie
5073
I am telling you quick breads are so easy. For the summer, my absolute favorite are the strawberry breads, those with cream cheese and those without. This is basically a banana bread that you add cocoa powder too and some form of chocolate chunks, either chips or I used a 85% Lindt chocolate bar.
I got a little lazy because I tired so the chunks were a little bit larger than they should have been and it didn’t melt as much as i wanted it to. You can see a big chunk there.
now I do have a sister who loves to decorate cakes. she’s still an ameteur but her stuff photographs pretty well, even with just a quick shot.
If she didn’t work, have a toddler and play video games I bet she could really hammer out that skill. She’s getting pretty good with flowers. Wants to practice fondant more… fondant never tastes good to me though.
I should really try this souse vide stuff. My Instant Pot can do it but I am still figuring out how to do pressure cooking. That looks great though.
RichVR
5074
Okay folks, you convinced me.
https://www.amazon.com/gp/product/B00UKPBXM4/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Free one day shipping. And I have a boneless pork short rib waiting to go.
Woohoo! One of us.
Dude, I have an Insta Pot, it can do sous vide? If so I’m going to kick myself. I can’t see anyway to set temps, but then again, I have an older model. It’s tiny too, so that would be very limiting.
I just made around 15-16 cups of stock in my Insta Pot. If anything, that is a super easy thing to do with it, Nesrie. Beans, stews, chili are also very easy.
Here’s the Chicken Part 2: Exbreast Yourself:
Super juicy breasts. Lessons learned today was that I want longer cook times on the dark meat (to break down more,) and also to be way of over searing breasts with skin on, as you can see in the pic.
The breasts are for dinner and a salad tomorrow. The wings/thighs are for my lunches this week. The legs are for fill in recipe meat. I’m done cooking up until late next week.
I dont believe the Instant Pot can actually do sous vide but I do know that they sell a sous vide attachment: https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4
It runs $90 on Amazon but I do not believe it has the bluetooth connectivity that the Anova has. The Anova seems like the better buy, after looking at reviews on both.
Nesrie
5077
I am not sure if all the models can, but mine certainly does… in the description and manual and everything:
EXCLUSIVE Efficient, versatile and easy to use, the Instant Pot Ultra combines endless cooking functions into one compact countertop appliance. Use it as a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, sauté pan, warming pot or even a sous-vide cooker. The Ultra’s large, intuitive digital screen makes it easy to select from a wide variety of preset functions—or to customize the temperature, pressure and time to suit a specific recipe. Delay Start and Keep Warm functions make it easier to work healthy cooking into your busy lifestyle.
from the manual
Ultra: The ultimate cooking tool to allow full user control of pressure and non-pressure
cooking conditions. You can adjust different parameters based on your favourite recipes.
May be used for sous vide cooking with temperature accuracy of +/- 5°F or 3°C.
+/- 5 degrees is a fairly big range. The Anova claims to have a Variance: ± 0.01°. I think you can set it at 0.2 degree F intervals, if it’s like my older sous vide wand.
For starting off, “free” is a pretty great way to get into sous vide. If you want to control between rare and medium for some items like pork, you might care about that 10 degree window.
Timex
5079
Yeah, 5 degrees is a lot of variance, but if you already have it, then that’s still cool. And the instant pot is an awesome appliance.
Tman
5080
OK thanks for all your tips. This is the best steak outside of Morton’s that I have ever had. My wife paired it with a really cool side dish “asparagus tart” with Gruyere. It was awesome as well. Paired with a 2007 Malbec and it was amazing.
I took the tip above, 125 for 2.5 hrs, then got my cast iron griddle smokin’ hot to 500 in the oven, then seared them for about 1 min on each side. Perfection.
The best part? I was out chainsawing while this was cooking. Came in, took a nice hot shower, came downstairs, got the pan hot & seared.
[quote=“Tman, post:5080, topic:50840, full:true”]The best part? I was out chainsawing while this was cooking. Came in, took a nice hot shower, came downstairs, got the pan hot & seared.
[/quote]
Then he banged the wife. Afterwards, he retired to his den, donned his smoking jacket and lit his pipe.
Nesrie
5082
For sure, but it’s kind of an all in one, not a specialized device. I am just happy to stick the old crockpot away or giveaway and replace it with this. If I ever get serious about that type of cooking, the sous vide wants look small enough but for now… it’s grilling season!
@Tman that strip looks great! After making steak this weekend now I want more.
Tell us about that asparagus tart?
[quote=“Skipper, post:5083, topic:50840”]
Tell us about that asparagus tart?[/quote]
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
The steak looks awesome too, but the tart is a new one :)
You should have taken a bath. Then you could have been sous vide-ing along with your steak.
-xtien
