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***Official Cooking Discussion Thread*** (1 Viewer)

Mister CIA said:
I've not not immersed myself into the sous vide lifestyle, and I've read enough to know it produces wonderful dishes, but it makes me wonder if there are landscapers out there in the world who swear by mowing the lawn with a pair of scissors.




 
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Only do it when we splurge with homemade big burgers.  Well worth it - and not that big a deal to do.  Put the burgers in freezer baggie ...suck the air out and put in the water ...just browning when you are ready.  

But yeah, I get it.  

 
NewlyRetired said:
I am a 100% Sicilian.   I think every Aunt, grandmother and my mom made these from scratch constantly while growing up. :)
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the Sicilians are crazy about Cannoli.  I have found it impossible to duplicate the smoothness of the ricotta.  when I go back this summer, a Sicilian friend of ours who owns a restaurant better show me the way.  marscapone doesn't do it.

 
I'm always looking for good soup recipes. I had a very good caldo verde (collard greens and linguica in a puréed potato broth) at a Brazillian place a few months ago, finally got around to looking up a recipe and making it myself. Very quick and easy, was eating an hour after starting prep. Made this one, damn good: caldo verde

I ####### love soup!...you guys got any good ones?

 
i have a few chuck roasts in the freezer I need to use up (one might be some other cut, rump or something) and looking for some different recipes

wife just isn't a fan of the standard pot roast with carrots and potatoes so nothing traditional like that

we've done the Crock Pot Italian Beef sandwiches and that's probably an option for one of them, but looking for something else to do with them

any good suggestions let me know

 
Dan Lambskin said:
i have a few chuck roasts in the freezer I need to use up (one might be some other cut, rump or something) and looking for some different recipes

wife just isn't a fan of the standard pot roast with carrots and potatoes so nothing traditional like that

we've done the Crock Pot Italian Beef sandwiches and that's probably an option for one of them, but looking for something else to do with them

any good suggestions let me know
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My wife does these in the oven covered at 225 for 5-6 hrs. Couple cans of mushroom soup and a package of onion soup mix stirred in. Served over bowties 

 
Dan Lambskin said:
i have a few chuck roasts in the freezer I need to use up (one might be some other cut, rump or something) and looking for some different recipes

wife just isn't a fan of the standard pot roast with carrots and potatoes so nothing traditional like that

we've done the Crock Pot Italian Beef sandwiches and that's probably an option for one of them, but looking for something else to do with them

any good suggestions let me know
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I've tried this and it was pretty fantastic. I used a different rub and sauce but oh man it was fantastic.



 
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proninja said:
I want some suggestions. I found in my freezer four vacuum sealed filets of chilean sea bass. What would you do with them?

I was thinking about dropping straight into the immersion circulator, searing either with a torch or in a skillet with browned butter, serving over a bed of Spanish rice. Top it with an avocado sauce made in the blender and Pico de gallo. But that's a lot of flavor that might overpower the fish. 

What would you guys do? Anybody cooked this stuff before? 

@bierfiend
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I like keeping sea bass simple. It is a great tasting fish that does not need much and grills well. Coat in olive oil and lightly season and grill and squeeze half a fresh lemon  on when done.  Still serve it over the rice and keep the avocado on the side.

 
Nigel said:
I'm always looking for good soup recipes. I had a very good caldo verde (collard greens and linguica in a puréed potato broth) at a Brazillian place a few months ago, finally got around to looking up a recipe and making it myself. Very quick and easy, was eating an hour after starting prep. Made this one, damn good: caldo verde

I ####### love soup!...you guys got any good ones?
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Yes.  Made this this past weekend  The healthy beta-carotene special. 

Chicken broth or stock.   One onion diced, 2-3 sweet potatoes diced, one package of frozen diced butternut squash, diced carrots, half a head of chopped kale, fresh grated ginger, onion powder, thyme, pepper,  Combine and simmer for an hour or so until all the veggies are done.   I top mine with some red pepper flakes.  When I was looking at it cook I thought "This has to be good for you"  was surprised at how good it tasted too.  I added some leftover chicken as well. 

 
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Swing 51 said:
How was this? Did you sear the pork before throwing in the pot?
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did not sear it.  i pulled it after 6 hours, but probably would do better at 8.  i thought it was good not great, the parmesean taste overpowered the honey.  better the next day.  probably wouldn't make again.

 
Nigel said:
I'm always looking for good soup recipes. I had a very good caldo verde (collard greens and linguica in a puréed potato broth) at a Brazillian place a few months ago, finally got around to looking up a recipe and making it myself. Very quick and easy, was eating an hour after starting prep. Made this one, damn good: caldo verde

I ####### love soup!...you guys got any good ones?
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saw this on TripleD and tried it. pretty good - pork and sweet potatoes are a good combo.

 
heckmanm said:
I wonder if it would work with butternut squash. Kind of similar flavor/texture to sweet potatoes, I have a few I need to use up.
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Would be decent, but not as good. Squash soup is a grrrreat base for a lotta stuff, though. i just cook squash, onions, broth together and immersion blend them, add my SWAT sauce (re-constituted anchos, diced habanero, garlic, maple syrup all blended up - adding EITHER cinnamon or lime, depending which way i wanna go) to taste and a little yogurt or almond milk and puree fully. bowl that up and put some avocado or chicken or pepitas or pretty much anything or all of em on top and yumm!

 
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Kinda of cheating but when I want indian food and don't want to go from scratch - this stuff is pretty good.  

I marinated some chicken chunks in the usual Indian spices I have around and some garlic.  I dry roasted some dried pepper pods and peanuts for those that wanted more heat.  

Easy, quick and pretty damn good.  

 
Dungeness crab workers no longer on strike and you can get fresh crab for a steal right now.  Going to attempt a crab bisque for Sunday.  Pretty geeked out about this.

 
Dan Lambskin said:
i have a few chuck roasts in the freezer I need to use up (one might be some other cut, rump or something) and looking for some different recipes

wife just isn't a fan of the standard pot roast with carrots and potatoes so nothing traditional like that

we've done the Crock Pot Italian Beef sandwiches and that's probably an option for one of them, but looking for something else to do with them

any good suggestions let me know
Click to expand...
Mississippi roast

 
proninja said:
I bought it at Costco, so I returned it and bought their new one, which is tremendously annoying to use.
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Really? What makes it annoying? I've been looking at these as I need one but haven't pulled the trigger as of yet.

 
proninja said:
Anybody have a chamber vacuum sealer? My old foodsaver broke, I bought it at Costco, so I returned it and bought their new one, which is tremendously annoying to use. I think I'm going to return it and just bite the bullet on a chamber vac sometime this year. There is a store about an hour from me that advertises this for $500, which so far seems like the best option out there. If anybody has any good advice, I'd love to hear it. 

@cosjobs
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I've the VP215 and love it. Its a couple hundred more, but probably worth it longterm with rotary oil pump. I highly recommend it, but I'm not really familiar with the one you list. Same brand, Vacmaster is top shelf. But considering its a home unit vs. commercial, the $200 extra seems a good idea.

 
Ready to take the plunge on a sous vide setup.  I see the Anova, Polyscience, Sansaire and Nomiku are options but frankly have no idea which are the best and most user friendly.  

I would appreciate any recommendations and advice as to what setup to get.  Will also start with a vacuum sealer.

 
RC94 said:
Please post the recipe.  Sounds good
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I'm going to use this recipe with some slight changes, below:

- Because my wife is a fish eating, crab loving vegetarian, I'm going to use homemade seafood stock from shrimp shells instead of chicken broth.  
- Instead of dry sherry, I'll use some fancy armagnac because I love the flavor and think it will add a nice touch here.
- I don't have an immersion blender, so might prepare the soup the night before and then run it through my Ninja the next day before heating it up and adding the crab.
- I'm going to double this recipe and have 2 pounds of crab meat, but I'll add it all in at the end; I'm not serving each person individually like it's a restaurant...I have a game to watch.

Spicy Crab Bisque

INGREDIENTS

3 tablespoons unsalted butter
5 shallots, diced
4 celery stalks, thinly sliced
4 scallions, thinly sliced
1 bay leaf
2 tablespoons flour
2 1/2 cups low sodium chicken broth Seafood stock
1 tablespoon roasted garlic, mashed
1/2 red bell pepper, roasted and chopped
2 cups whole milk
2 tablespoons shaoxing rice wine or dry sherry Armagnac 
1 tablespoon ketchup
2 tablespoons tomato paste
1/8 tsp smoked paprika
1/8 tsp cayenne pepper
1/2 tsp chopped fresh thyme
Pinch of dried basil
1 1/2 tsp Sriracha or Tabasco sauce
1/2 tsp Old Bay seasoning
Salt and freshly ground pepper to taste
1 pound lump crab meat
Flat leafed parsley, minced, for garnish

INSTRUCTIONS

Melt the butter in a 4 quart sauce pan. Add the shallots, celery, scallions, and bay leaf. Cook over medium heat for about 5 minutes. Add the flour and saute for about two minutes.
Slowly pour in the chicken broth and bring the mixture to a boil. Simmer for 15 minutes.
Add the garlic, roasted bell pepper, and milk. Bring to a simmer. Add the rice wine/sherry, ketchup, tomato paste, paprika, cayenne pepper, thyme, basil, hot sauce, and Old Bay seasoning. Bring to a simmer.
Remove and discard the bay leaf and blend the ingredients with an immersion blender. Season with salt and pepper to taste. If making ahead, refrigerate the soup for up to three days.
Add 1/2 of the crab meat to the soup and heat through. Divide the soup into bowls and mound the rest of the crab in the middle. Garnish with the parsley.
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proninja said:
I have an anova. Friend has a sansaire. They both work great and are easy to use. 

I wish I had the joule from chefsteps. Smaller, more powerful, operates in less water, has a magnetic bottom. Only downside is that you have to operate it through an app, as opposed to controls on the unit. 
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Thanks Ninja, I will look into the joule.

 
baymen said:
Ready to take the plunge on a sous vide setup.  I see the Anova, Polyscience, Sansaire and Nomiku are options but frankly have no idea which are the best and most user friendly.  

I would appreciate any recommendations and advice as to what setup to get.  Will also start with a vacuum sealer.
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Smart Sous for $80 from AMazon works very well. A little unintuitive first couple of uses, but then easy peasy

 
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proninja said:
You can't lay the food flat and seal it like my old one. You have to hold it and angle it up, and I don't like the mechanism it uses to start the sealing process. All that said, I'd tolerate that if it worked like I expected it to. But it doesn't always seem to seal right. Sometimes it starts sealing well before the vacuum is done. Sometimes it vacuums the air out and spits the bag back out without sealing. I've been wasting bags with it, which is pricey, and the general annoyance of having something that doesn't work how it should is just not something I tolerate anymore, when I know there's a product out there that will not only do more, it will do everything better. 

Plus, odds are I live another 50 years or so. If I drop a grand on a good product designed for commercial use on a scale way larger than I will ever use it, odds are I'll get plenty of use out of it to not ever regret buying it. I like to cook. I sous vide often, and basically never eat out anymore. I'm going to have badass tools. 

Also, I much prefer spending more at the outset and less over time, and the bags for chamber vacuum sealers are lots cheaper. That may be me just trying to justify it though. :)
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You'll save on bag costs, time, frustration and most of all leftovers. Stuff that used to go bad in a couple days will last a week if vac-sealed.

 
proninja said:
Anybody have a chamber vacuum sealer? My old foodsaver broke, I bought it at Costco, so I returned it and bought their new one, which is tremendously annoying to use. I think I'm going to return it and just bite the bullet on a chamber vac sometime this year. There is a store about an hour from me that advertises this for $500, which so far seems like the best option out there. If anybody has any good advice, I'd love to hear it. 

@cosjobs
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I have one, but I use it only for repackaging hops, not cooking

 
Swing 51 said:
Anyone have an Instant Pot?
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Yessir. 

Love it. 

I'm thinking about doing some chili this weekend. 

I ate a couple of country  style  rib burritos for dinner tonight that were cooked in my Instant Pot.  I rubbed them down with salt, pepper, garlic powder, and Butt Rub.  Put a bottle of Sweet Baby Ray's BBQ sauce and a cup of apple juice in my cooker. Put the ribs in and set it for 50 minutes. Tender as F. 

 
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baymen said:
Ready to take the plunge on a sous vide setup.  I see the Anova, Polyscience, Sansaire and Nomiku are options but frankly have no idea which are the best and most user friendly.  

I would appreciate any recommendations and advice as to what setup to get.  Will also start with a vacuum sealer.




 
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Anova here.  We love it - just made big burgers for the first time.  Used good ground round and went 125 degrees - carries over a little - then a quick pan sear to get the crunch on the patties.  Loved them.  

We use it a lot - mostly steaks and chicken.  I definitely want to butter poach some lobster tails and some sea bass.  

 
Swing 51 said:
Yeah just read an article on NY Times about the pot. Lady made Korean pork. Looked delish.
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I have the Breville version of the Instant pot.  Use it a lot and love it.  The daily email from NY Times Cooking is a great resource as well.

 
Binky The Doormat said:
Anova here.  We love it - just made big burgers for the first time.  Used good ground round and went 125 degrees - carries over a little - then a quick pan sear to get the crunch on the patties.  Loved them.  

We use it a lot - mostly steaks and chicken.  I definitely want to butter poach some lobster tails and some sea bass.  
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Thanks.  I think I am going to run over to Williams Sonoma and grab the Anova or similar and get it going for the weekend.  The sous vide burger recipes look great.

 
In The Zone said:
Yessir. 

Love it. 

I'm thinking about doing some chili this weekend. 

I ate a couple of country  style  rib burritos for dinner tonight that were cooked in my Instant Pot.  I rubbed them down with salt, pepper, garlic powder, and Butt Rub.  Put a bottle of Sweet Baby Ray's BBQ sauce and a cup of apple juice in my cooker. Put the ribs in and set it for 50 minutes. Tender as F. 
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what setting did you use?

 
ydoc said:
yep...and rice cooker....and crock pot...
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I don't think Instant Pot is a Crock Pot.  They look different.

Speaking of which, I am going to make a Korean BBQ Flank Steak in the Crock Pot for Sunday, then use it in a Rice Bowl.

 
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