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how many of you guys cook??? - Page 183

post #2731 of 2860

I use the Anova for cooking sous vide.

 

Teriyaki Chicken:

 

Prime Rib:

post #2732 of 2860

Clayton, you are so smart.  I like the way you use the chip clip.

post #2733 of 2860
Quote:
Originally Posted by PalJoey View Post
 


When I have the time, I unwrap the steaks and leave them on a rack over a plate in the fridge overnight. Dries them out very nicely.

 

Yep I do the same thing, but in the freezer. I have a small single door fridge that's really efficient and mostly empty (meds and milk, one liter Gatorade at a time, Kit Kats from Japan), so I only run it at #2 on the knob (saves on frost build-up too). It can keep frozen bacon frozen, but put in a chilled steak on a rack (where it won't touch the freezer floor) and it would barely freeze. I've kept one in there for as long as five days, enough moisture leaked out on the first day before the outside began to freeze. When it came time to cook, I wrapped the rib eyes in paper bags to absorb more moisture as they come up to room temp for three hours, then pat them dry again just before seasoning.

post #2734 of 2860

Clayton is still the culinary mastermind of this thread with his many gadgets, so jealous!

post #2735 of 2860

Hah!  He is, and with his pictures, he's got this thread covered.

 

Thanks C.

post #2736 of 2860
Quote:
Originally Posted by daigo View Post

Clayton is still the culinary mastermind of this thread with his many gadgets, so jealous!

Quote:
Originally Posted by Eee Pee View Post

Hah!  He is, and with his pictures, he's got this thread covered.

Thanks C.

 

***BLUSH***

Tonight I shall make lobster tails sous vide (I hope).

Done that way it is almost like sashimi.

 

Note: Not my photograph.

post #2737 of 2860

Okay. I ended up making Vichyssoise topped with lobster tail sous vide. Served chilled.

 

post #2738 of 2860
Quote:
Originally Posted by Clayton SF View Post
 

I use the Anova for cooking sous vide.

 

Teriyaki Chicken:

 

Prime Rib:

 

 

 

 

 

 

On a spit :D

This was melt in your mouth stuff.

 

 

 

 

 

 

This was last years standing 7 rib.  Everybody was calling it "Prime" but it's not. It's awesome and everybody enjoyed but the boneless "Prime" cut was amazing.

 

 

 

 

 

 

 

 

 

 

 


Edited by Hawaiibadboy - 5/6/14 at 8:01am
post #2739 of 2860

Awesome! I've never seen such as wonderful contraption as your spit setup. Clean lines. NICE. :)

post #2740 of 2860

Thank you. 

You're a PRO.

 

I'm just a BBQ junkie.

 

A perfectly timed Prime Rib is something a PRO and a BBQ Junkie can both enjoy

 

:beerchug:

post #2741 of 2860

The last proper butcher near where i live closed down over 20 years ago. You can get pork ribs at supermarkets, and they are nice when done well.

 

But for beef ribs, you really need a real butcher's shop.

 

Waitrose have started doing bone-in beef shin, though, which makes an astounding slow-cooked dish, with the bone marrow and the melting-soft meat.

post #2742 of 2860

Got some haggis for tonight. MacSweens, naturally. Happy times!
 

post #2743 of 2860

I took my Shun chef's knife and tried to hack the bone from a ham in half so I could fit it in my stock pot. Note to self: you are an idiot. Put 4 nice chips in it before I realized what was happening.

post #2744 of 2860

^ Noooooooooooooooooooooooooooooooooooooo!

post #2745 of 2860

I've never had haggis but I've had scrapple. I like scrapple.

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