Back to work 2021 edition

  • Thread starter Thread starter Me
  • Start date Start date
i'm not going to cook my food in a hot tub
 
kobesgame said:
I’ve been struggling with poached eggs. Read that a sous vide is how a lot of restaurants get perfect poached eggs. Cook them in the shell to a certain temp and they can stay there for hours. Then just crack them and they fall right out of the shell. That, along with being able to make restaurant worthy proteins seems worth the $100 to give it a try.
Click to expand...
How have to tried poaching them?

I get water boiling, use a spoon to get the water swirling and then gently crack an egg directly into the water and keep it swirling for a bit and then fish it out with the spoon. Works pretty well if you only need a few for a salad or whatever, but if you needed a bunch of them, I could see how taking the time to set up a sous vide could be worth it.

I thought I'd do a lot more proteins with the sous vide than I actually do. I did sous vide a tenderloin for Christmas Eve and it was good, but if you know what you're doing cooking things regularly, I don't think it's going to improve with a few notable exceptions. I've really liked lobster tails out of it.

I like having the sous vide and insta pot both, but if I had to pick one, I'd take the insta pot. Just my two cents.
 
SlinkyRedfoot said:
How have to tried poaching them?

I get water boiling, use a spoon to get the water swirling and then gently crack an egg directly into the water and keep it swirling for a bit and then fish it out with the spoon. Works pretty well if you only need a few for a salad or whatever, but if you needed a bunch of them, I could see how taking the time to set up a sous vide could be worth it.

I thought I'd do a lot more proteins with the sous vide than I actually do. I did sous vide a tenderloin for Christmas Eve and it was good, but if you know what you're doing cooking things regularly, I don't think it's going to improve with a few notable exceptions. I've really liked lobster tails out of it.

I like having the sous vide and insta pot both, but if I had to pick one, I'd take the insta pot. Just my two cents.
Click to expand...
aren't you supposed to add vinegar for the poached egg?
 
kobesgame said:
I probably should cut back on the alcohol, but a person needs at least one vice.
Click to expand...
If I told you how much booze I drank between 12/22 and 1/1, your whole family would need liver transplants.

Woke up on the 1st and decided I was going to ride the Januwagon. I fell off that train with a glass of wine with dinner, but I haven only had that and a few beers since.

My problem was I took a break from workouts the last two weeks. Those keep me in check.
 
SlinkyRedfoot said:
We didn't have much "pow," but I did get out there on Saturday and despite the place only being about a third open, it was glorious.

You?
Click to expand...
We went to two places in Northern MN. First place was completely open, easily best place I've been to as a muppet in the snowsports game.

...Second place, was a fucking dump. Which, I should have expected being in Duluth and all. Most runs were closed and they had the place at capacity for being fully open.
 
ill said:
aren't you supposed to add vinegar for the poached egg?
Click to expand...
Maybe? I haven't tried that, but I do put some vinegar in when I'm hard boiling.

Since I'm putting the egg directly in the water (no shell), I'd be concerned the vinegar would be perceptible in the taste.
 
Flavortown Tebow said:
We went to two places in Northern MN. First place was completely open, easily best place I've been to as a muppet in the snowsports game.

...Second place, was a fucking dump. Which, I should have expected being in Duluth and all. Most runs were closed and they had the place at capacity for being fully open.
Click to expand...
"a muppet"?
 
PnkPanther said:
i'm not going to cook my food in a hot tub
Click to expand...
One of my favorite uses for the sous vide is reheating leftover beef, like prime rib or tenderloin, because you bring it exactly up to temp without overcooking it.
 
Bender said:
in the short amount of time posting with you, isn't this the 2nd time it's been sold?

sounds like it's in great shape.
Click to expand...
Yep. It's actually not in bad shape, that's the damn problem. It was a small company the first sale (old owner was just looking to get out since he had another business a sister company to us). The new owner was part of a capital group that looks to take the small business and grow it to sell. He sold it before he really grew it. I think our current overlords (for now) wanted to get some business they lost to us back. The last owner tried to buy a failing part of their business they (current company) had bought but couldn't get to where they wanted, but instead ended up paying off his capital group and letting them buy him out. He got to control that company under our old company (as of 2020).
 
RubinRock said:
It sounds pretty gross. But thats what the sous vide generally does. And from the sounds of it, its restaurant quality
Click to expand...

Sous vide?
 
I was in a zoom job interview and the power went out.

Fuck My Life Reaction GIF
 
  • Funny!
Reactions: Me
redseat said:
Sous vide?
Click to expand...
It's not "boiling" a steak.

You vacuum seal whatever you're cooking in a bag and then you put it in circulating water at a very precise temperature. 130 degrees for mid-rare beef, and it will never overcook. You then have to take it out of the bag, dry it off and sear it so that it doesn't look like a grey mess.
 
Gatorchip said:
I was in a zoom job interview and the power went out.

Fuck My Life Reaction GIF
Click to expand...
Those electric bills so suck!

Are you able to get a hold of them otherwise?
 
You must log in or register to reply here.
Back
Top