St. Patrick's Day Monday

[basement bias]

N

No green beer?

Nope. Better chance at whiskey than beer.

 

[trojanfan12]

Thanks.

I'm actually planning to make it a few times a year - my whole family likes corned beef hash, so it was cool to make that for them.

I'm going to tweak the recipe and how I prepare it. Depending on how @trojanfan12's turns out, I might try sous vide. Also could try it in a pressure cooker, which would cut cooking time down drastically.

Was very happy with the results. Tender, but still firm enough to easily cut in slices to make sammiches. Flavor was really good too.

Because I cooked the corned beef in the sous vide, I decided to steam the cabbage and carrots...we all liked them better that way than cooking them in with the corned beef.

I thought it was just a tiny bit on the dry side, but the fam said they didn't think so. Might cook it for about an hour less next year or cook it the same amount of time, but at 170 instead of 180.

 

[PnkPanther]

There is so much gay in here

 

[SlinkyRedfoot]

There is so much gay in here

Even if true, it's the best kind of gay.

 

[SlinkyRedfoot]

Was very happy with the results. Tender, but still firm enough to easily cut in slices to make sammiches. Flavor was really good too.

Because I cooked the corned beef in the sous vide, I decided to steam the cabbage and carrots...we all liked them better that way than cooking them in with the corned beef.

I thought it was just a tiny bit on the dry side, but the fam said they didn't think so. Might cook it for about an hour less next year or cook it the same amount of time, but at 170 instead of 180.

Thanks for the info.

I've got some experience with sous vide and my suggestion is if you liked the texture (other than the dryness), leave the temp at 180 and reduce the cook time.

If you haven't run across it, Serious Eats has a quite a bit of info/recipes for sous vide.

Here's the sous vide section.

Sous Vide Recipes

Fallen in love with the convenience and superior results of sous vide cooking? Keep your precision cooker busy with recipes for sous vide steak, seafood, and more.

www.seriouseats.com

I'm not a huge fan of sous vide, but it's a need arrow in a kitchen's quiver and it does some things really well. I really like lobster tails cooked with butter and tarragon in the bag.

 

[trojanfan12]

Thanks for the info.

I've got some experience with sous vide and my suggestion is if you liked the texture (other than the dryness), leave the temp at 180 and reduce the cook time.

If you haven't run across it, Serious Eats has a quite a bit of info/recipes for sous vide.

Here's the sous vide section.

Sous Vide Recipes

Fallen in love with the convenience and superior results of sous vide cooking? Keep your precision cooker busy with recipes for sous vide steak, seafood, and more.

www.seriouseats.com

I'm not a huge fan of sous vide, but it's a need arrow in a kitchen's quiver and it does some things really well. I really like lobster tails cooked with butter and tarragon in the bag.

Yeah, I'm still in the beginner stage on the sous vide. So far, I've done tri-tip a few times, pork chops and corned beef. I saw in the link that they have a corn on the cob recipe...definitely gonna look at that. I tried doing corn on the cob in it and it did not turn out well. lol

 

[ill]

Your loss, it's one of my favorite newer shows out there, even if I get anxiety watching it

I still need to finish Ozark but I already know ending, the old man, and i have 2-3 other shows on deck

you should watch Shrinking. It's great.