Post by: Novus on Wed, 10 December 2014, 21:48:58
Post by: tjcaustin on Wed, 10 December 2014, 21:51:31
You guys ever do some sous-vide cooking?
That's way too much water for optimum rice absorption.
Also, it's expensive and kinda a pain. But delicious
Post by: tp4tissue on Wed, 10 December 2014, 22:34:23
Post by: Karura on Thu, 11 December 2014, 08:07:19
Paging Munch... He is a sousvide master extraordinaire!
Post by: SpAmRaY on Thu, 11 December 2014, 09:59:02
Post by: Signature on Thu, 11 December 2014, 10:02:46
Post by: tp4tissue on Thu, 11 December 2014, 11:13:24
Using sous-vide every weekend or so when I have the time! check out chefsteps for awesome recipes :thumb:
What about BPA from the plastic
Post by: heedpantsnow on Thu, 11 December 2014, 11:36:38
Post by: Karura on Thu, 11 December 2014, 22:34:44
Post by: tp4tissue on Thu, 11 December 2014, 23:42:21
I use Foodsafe vacuum bags, they're BPA free.
buhh..... there was that recent article on how even though they list BPA free, the chemical they used to replace BPA, is also estrogenic, and also leeches into your food..
Post by: munch on Fri, 12 December 2014, 01:11:51
best is short rib, brisket, duck legs and pork belly. and fish, since the gentle cooking is amazing at bringing out flavours without ruining the texture.
veggies are also great, but I'm not so sure I prefer it cooked sous-vide vs. grilled or other high heat methods. depends on the veggie I suppose?
either way, highly recommended for those who give a darn about their meats. just don't be one of those sous-vide + blowtorch people please.
if you want to use a blowtorch, use it in combination with a skillet, not on its own. ;) it gives a charred flavour, not a good crust.
Post by: heedpantsnow on Fri, 12 December 2014, 06:24:24
I use Foodsafe vacuum bags, they're BPA free.
buhh..... there was that recent article on how even though they list BPA free, the chemical they used to replace BPA, is also estrogenic, and also leeches into your food..
Tp4 I think you underestimate the protective power of your tinfoil hat
Post by: tp4tissue on Fri, 12 December 2014, 10:05:03
I use Foodsafe vacuum bags, they're BPA free.
buhh..... there was that recent article on how even though they list BPA free, the chemical they used to replace BPA, is also estrogenic, and also leeches into your food..
Tp4 I think you underestimate the protective power of your tinfoil hat
(http://emoticoner.com/files/emoticons/onion-head/eaten-alive-onion-head-emoticon.gif?1292862501)
I'm telling ya.. this bpa thing is serious.. There's so much plastic contact in everything we eat..
Post by: tjcaustin on Fri, 12 December 2014, 14:56:02
hi, yup, I sous-vide everything at least once!
best is short rib, brisket, duck legs and pork belly. and fish, since the gentle cooking is amazing at bringing out flavours without ruining the texture.
veggies are also great, but I'm not so sure I prefer it cooked sous-vide vs. grilled or other high heat methods. depends on the veggie I suppose?
either way, highly recommended for those who give a darn about their meats. just don't be one of those sous-vide + blowtorch people please.
if you want to use a blowtorch, use it in combination with a skillet, not on its own. ;) it gives a charred flavour, not a good crust.
DON'T TELL ME WHAT TO DO
/me sous-vides a blowtorch
Post by: mkawa on Fri, 12 December 2014, 15:06:22
Post by: Ngt on Fri, 12 December 2014, 15:40:53