Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
#46
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Thank you for that suggestion. I'll try it next time I have folks over who request medium+.
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#47
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I need to try more options with our sous vide! Thanks for the ATK book info.
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#48
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Good to know!
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#49
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I had never heard of this. Does anyone know of a restaurant around The Villages that uses this method of cooking?
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#50
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Yup!
I refuse to order steak in any restaurant..as I can make it MUCH better ( and MUCH less expensive!) in my Joule Sous Vide!!
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#51
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Restaurant
It is my understanding that almost all restaurants use Sous vide for their steaks..how else would they be able to plate them so quickly! Sous Vide to rare, sear to requested temperature!
QUOTE=ManyTrees;2047088]I had never heard of this. Does anyone know of a restaurant around The Villages that uses this method of cooking?[/QUOTE] |
#52
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Any restaurant that serves eggs Benedict. Eggs and Benedict can be held perfectly done all day long, once it comes to temp. Any restaurant that serves steak, prime rib will have a sous vide. . In the 70s restaurant used to print prepared in sous vide. It’s so common restaurants no longer mention next to a dish
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Do not worry about things you can not change Last edited by asianthree; 01-06-2022 at 09:08 PM. |
#53
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Our first sous vide failure. . .
Hello, my name is Boomer. I am a carnivore.
I need advice. The rump roast did not turn out like we had hoped. It was in for 24 hours. It came out nicely pink, with a decent flavor — which was due to the seasoning before it went in. But it was a little chewy — not awful — but not great. And we were doing so well with all the other things we have tried since we got into this very recently. The rump roast has been sliced very thin and will be OK, warmed, and topped with a mix of sour cream and creamy horseradish, or in a sandwich with something else. But what did we do wrong? It was seared first. That was our first time searing first instead of after. Stayed in for 24 hours. Was that not long enough? Did we expect too much of a rump roast? Boomer Last edited by Boomer; 01-07-2022 at 12:27 AM. |
#54
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Negative comment. ..............and the thread was doing so well!! |
#55
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Just asking for a friend who is a vegan.
He was wondering if the water in the tank was warm enough to soften his nuts. Also, would he have to leave them in overnight? |
#56
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Good morning, Two Bills,
You Brits get up too early in the morning. I can’t even begin to think of a snappy comeback to your vegan friend’s problem. And, yes, we did have a “negative” sous vide experience yesterday. And that is the first negative comment in this thread so I understand why you felt you had to report it. I think I will go back to sleep now. But first, I must do something terribly tacky — by quoting my own post. (I read somewhere a long time ago that it is ill-mannered to quote oneself on a forum.) But (sigh) I must now commit this faux pas by repeating the desperate question I asked late last night in post #52 because I am so angst-ridden over my rump (roast) and I don’t want my question to be overlooked because I really want some help. Boomer Here it goes — again: Quote:
Last edited by Boomer; 01-07-2022 at 08:04 AM. |
#57
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My son introduced me to the sous vide. Serve your meat any way you like it. Pork No Longer needs to be cooked til it’s DEAD!
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#58
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18 to 24 hours is the correct time, but sometimes you just get a cut of meat that is not great.
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Do not worry about things you can not change |
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