Can't wait to sous vide more often when I get the second generation Anova water circulator from buying in during their recent kickstarter. It's not due until October though :(
how many of you guys cook??? - Page 188
Gear mentioned in this thread:
I followed this recipe but didn't sear it because it turned out a little tough after searing it. So the second time around, and in the photo, I just ate it unseared. Delish!
diago! That's what I want, now! WANT WANT WANT. Not just a piece--the whole pie.
Gimme the recipe--please. :)
Followed this recipe without any modifications:
It was well received at the party I went to. Reducing the vinegar created a fruity and tangy custard which complemented the fresh in season berries.
Not sure if I've posted this link before, but I had the beetroot and celeriac gratin recipe recently at a friend's house, and it was astoundingly good. Rich, tasty and creamy:
Okay. This is not the best in the culinary-achievements food category; however, it is one of the most creative concepts within the realm of foods that require assembly by tossing and turning in a big plastic bag then poured into a vessel to be eaten.
Got it from Amazon, can't beat the prime shipping. I love it uses disposable butane canister, hate the refillable one that my friend has never able to flame torch more than 3 steaks without refilling midway.
"hot" is definitely correct term, it is over 2000 degrees at the flame tip.
Edited by jc9394 - 7/31/14 at 9:09am
A better effort than my first, but more work needs doing. Very tasty, but lacked something in the seasoning.
Oh well, I'll just have to cook and eat more curry 'til I get it right. It really is a tough old life...
It is even better with sous vide cooking, I have both charcoal and grills but not able to searing steak like a torch.