Things We're Cooking

moxie said:
I’m thinking about doing a corned beef in the sous vide but I just have to find the right recipe for the spices. First one I clicked had cinnamon and it gave me the icks. Gotta do more research to see if that’s normal.
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Good instincts.
 
Had an Omaha Steaks top sirloin cap roast I dug out of the freezer. Smoked it @ 225 until pulling it off at 130. Let it rest and sliced at 135 degrees. Damn good

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Tuesday was a simple sheet pan chicken fajita

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Tonight was an early St. Patrick's Day dinner since the wife and kiddos are heading out of town tomorrow.

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Plan to start a chili tomorrow morning for my weekend watching March Madness.
 
Smoked a couple 12+oz tenderloins with a sear to finish. Salad, sweet potatoes, and space dust ipa for my sides

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I ended up doing a corned beef in the sous vide. It came it really well, but I wouldn't say it was much better than the slow cooker version we had for St. Paddy's. But since I didn't do potatoes/cabbage (I just wanted it for sandwiches), it was fine. Tastes really good between slices of jewish rye with a swipe of mustard.
 
SlinkyRedfoot said:
You cook in a plastic bag?

that’s like just daring cancer.
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Yep!

If THAT'S going to be the thing that kills me, so be it. Never mind the years of smoking, drinking, red meat, all the other chemicals I come in contact with, etc.

They're BPA free and approved by the FDA. Who really gives a shit?
 
moxie said:
I ended up doing a corned beef in the sous vide. It came it really well, but I wouldn't say it was much better than the slow cooker version we had for St. Paddy's. But since I didn't do potatoes/cabbage (I just wanted it for sandwiches), it was fine. Tastes really good between slices of jewish rye with a swipe of mustard.
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I love a good ruben, but hard to find good bread in my area.

Never tried cooking with sous vide, and even though it piques my interest, I doubt it would be worth it.
 
moxie said:
I ended up doing a corned beef in the sous vide. It came it really well, but I wouldn't say it was much better than the slow cooker version we had for St. Paddy's. But since I didn't do potatoes/cabbage (I just wanted it for sandwiches), it was fine. Tastes really good between slices of jewish rye with a swipe of mustard.
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I did one in a dutch oven this year, braised in Pigs Ass Porter and beef stock.

Roasted cabbage steaks, red potatoes and carrots. Made a gravy out of the braising liquid. It was tits.
 
Cobrabit said:
I love a good ruben, but hard to find good bread in my area.

Never tried cooking with sous vide, and even though it piques my interest, I doubt it would be worth it.
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Make your own. We got a two year old sourdough we keep going. A little needy to get started but no sweat after that .
 
Cobrabit said:
They're BPA free and approved by the FDA. Who really gives a shit?
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Dax Shepard Raise Hand GIF by Team Coco


I dislike plastic.

And lolz at the FDA. They’ve approved plenty of poisons. Fuck them.
 
moxie said:
I ended up doing a corned beef in the sous vide. It came it really well, but I wouldn't say it was much better than the slow cooker version we had for St. Paddy's. But since I didn't do potatoes/cabbage (I just wanted it for sandwiches), it was fine. Tastes really good between slices of jewish rye with a swipe of mustard.
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I'd be more interested in trying corned beef in a pressure cooker. Get that thing done in a half hour.
 
SlinkyRedfoot said:
I'd be more interested in trying corned beef in a pressure cooker. Get that thing done in a half hour.
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Piqued.
I'm finding the sous vide to be a pretty good waste of time. Everything takes so goddamn long. Forced me to buy a FoodSaver though, so I guess that's a good thing.
 
beardown07 said:
I did one in a dutch oven this year, braised in Pigs Ass Porter and beef stock.

Roasted cabbage steaks, red potatoes and carrots. Made a gravy out of the braising liquid. It was tits.
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Superior piece of equipment. So simple and really perfect for so many things. Even though it's generally used for long cooks (after I just bitched about things taking too long in the sous vide :laugh: ), I think I prefer it because it makes the whole house smell good and feels comforting. As I feared... the sous vide is a bit soulless.
 
moxie said:
Piqued.
I'm finding the sous vide to be a pretty good waste of time. Everything takes so goddamn long. Forced me to buy a FoodSaver though, so I guess that's a good thing.
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Yeah. I have one and rarely use it. When I do use it, it's mostly lobster or reheating roasts without overcooking.

The pressure cooker is badass, though.
 
SlinkyRedfoot said:
Yeah. I have one and rarely use it. When I do use it, it's mostly lobster or reheating roasts without overcooking.

The pressure cooker is badass, though.
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The pressure cooker is the instapot, yeah? I've used it once - my friends actually used it at my house... I bought it the first month of the pandemic and haven't brought it out since. It's a little scary, tbh.
 
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