How would you compare them to (ordinary) oven/broiler cooked wings? They don’t look particularly crispy.
Timex
5428
They actually turned out pretty good. I think that the diffrence between them and wings cooked in the oven is that they stayed maybe a bit juicier?
I feel like if I tossed them in flour prior to cooking, they’d have gotten really crispy. As it was though, since they weren’t breaded at all, they got crisp but also kind of sticky, which is generally what I’ve always seen as the result of non breaded wings even when deep fried. Generally, the brown parts you see were crisp fried skin.
I think maybe I could get a more “all over” browning if I worked on it a bit more. This was just the first attempt, and I honestly didn’t have any idea what I was doing.
Well in my endeavors to decrease the amount of commercially processed I consume, I have decided that my next adventure in cooking will be canning. My first experiment will be a Peach-Pineapple Jalapeno Salsa. I also plan on canning marinara sauce. I’ve enjoyed making fresh salsa and sauces but being single, I just don’t eat what I make fast enough. I’ve ended up throwing out moldy salsa a few times now. Hopefully canning will solve that problem. If anyone out there cans food, any hints or tips would be appreciated as this will be my first foray into canning.
Timex
5430
Canning has always kind of scared me, for no good reason.
Please post up your experiences in detail.
Also, related thing, if you want some fun reading, you can look into preppers (folks who think the world is gonna end), and “Canning butter”.
Long story short, canning butter is basically pointless and unsafe, and the FDA keeps telling folks not to do it, but people are like, “FUCK THE GOVERNMENT, I’LL DO WHAT I WANT” and then die from botulism. Don’t can butter.
RichVR
5431
Sous vide, air frying and now canning. This thread delivers and then some.
Don’t forget herb gardening, grilling, smoking, and deep frying.
I guess it’s the moisture and stuff? I’m pretty sure ghee (clarified butter) can be bottled shelf-stable, but that’s pretty much just the oils at that point.
Timex
5434
Yeah, that’s the thing.
They want it to be like butter, but that largely precludes heating it enough. So they don’t heat it enough, and get botulism.
And then they are never able to make use of their 800 thousand rolls of stockpiled toilet paper.
You’ve clearly never eaten at Taco Bell.
Timex
5436
Check it, the combination of the sous vide and the air fryer.
Zucchini, yellow squash, and carrots, seasoned with harissa and salt and pepper, with a tiny bit of that California oil someone recommended (I concur it is better than others, and no more expensive, so it’s my new oil).
Cheap ass chuck eye steak I got at the store. This steak really makes the sous vide worth it. I think it was like 5 bucks a pound? Seasoned with the same stuff as the vegetables, and sous vide with a bay leaf at 130 for two hours. I’ve found that you do not want to skimp on the salt, and the results have been better now that I’ve started using more prior to cooking.
Final result:
Finished with the searzal. Eating it with some good tequila that I’d recommend if you dig tequila.
That looks amazing. Great cook on the steak, you’re tempting me to get a searzal. I don’t cook a lot of steak because the wife is vegitarian, but I have one of the baking steels I was thinking of heating up on the stovetop and using like you’d use cast iron. A little blow torch action sounds a lot easier.
Timex
5438
Yeah, I want sure about it before I got it. The thing doesn’t seem like it’s worth 60 bucks… then another 20 or so for the torch, 4 for the propane. But it is way easier than a cast iron pan, and now consistent.
If you get one, get the high powered torch (I think it’s like a t8000 or something), rather than the weaker 4000. If you are going to bother, you midaswell get the turbo torch.
The effect is great though, and I do not regret it at this point. I haven’t used it with a leg of lamb yet, but I expect that to be a good deal because trying to evenly brown the lamb in my cast iron pan was always a pain.
Gendal
5439
I picked up a searzall and the ts8000 but I still haven’t used it, I never remember to pick up the propane. The cast iron pan works great but the smoke and splatter always annoys the wife.
That photo makes me think I really need to remember the propane next time.
Grilled corn with sesame butter baste and grilled chicken with Cambodian soy marinade. Two hours of prep but worth it.
Doing the low carb thing. Was in the mood for salad. And luckily there’s lots of awesome low carb stuff you can put on salad :D
Spring mix, broccoli florets, boiled egg, cheddar cheese, avocado, a pan fried chicken breast (salt/pepper/garlic salt/smoked paprika) and some ranch on top. It’s really good! :D
Ive done cheap chuck steak several times with the Joule and the results are always great. Getting those results without paying $10-12/lb for the steak ( I can regularly get chuck steak for $4/lb ) alone makes getting a sous vide worth it.
On the subject of sous vide, it is an amazingly versatile device and with the amount of recipe information available online, you can make almost anything with one. For example I made some fantastic applesauce with the sous vide. It is much easier to do this way. Just vacbag your apple chunks with all of the sugars and spices ( I used cinnamon, brown sugar, nutmeg, vanilla and a tsp of lemon juice ) you want in the mix. Cook it sous vide style ( 180 F for 1 hour worked great ) and then dump the whole thing in a processor. Process to your prefered texture ( I made mine slightly chunkier than store bought ) and chill. That’s it. I served it last night with grilled pork chops. Seriously it was the best applesauce Ive ever had.
RichVR
5445
So. Sous vide Tri-tip. Actually half of a Tri-tip.
Lovely grey meat. All I did was salt it. Then 6 hours at 134 F.
Fired up the grill to 500 F. Then maybe 3 minutes a side.
'Twas yummy.
Timex
5446
That’s a good looking piece of meat.
Lookin’ good!
I splurged at Costco yesterday and picked up a pack of prime ribeyes. Hoping to make those tomorrow.
