Food Porn, Recipes Thread

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Ian

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current times are creating much stress for everyone....not sure why anyone would think we are better off
Definitely wouldn’t say we’re better off by any means. 2020 has been the longest year ever and it’s barely September. The only thing I will say food-wise is the pandemic got me cooking more and doing some different things. So I have enjoyed that, which is a positive.
 

IllegalContact

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Yes! I'm a huge sous vide fan.

A bit of salmon in the bag seasoned with salt and pepper - while it cooks melt some oil + onions / shallot + garlic + tomatoes + basil in a pan nice and slow. Serve with rice or potatoes, one of my favorite routine meals.


I have a sous vide mode on my instant pot........going to have to give it a shot
 
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Ian

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I haven't done sous vide but I do have a vacuum sealer. Smartest purchase I've ever made. Can't get over how much longer food lasts and it's already paid for itself many times over thanks to that. Absolutely love it.

If you have that and a sous vide - even better. Being able to hold food for over 24 hours at a temperature and it's still fresh is amazing. We sell a range and built-in steam ovens that have that mode (I sell appliances) and I've had foods cooked that way. It's really cool. :cool:
 

IllegalContact

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I haven't done sous vide but I do have a vacuum sealer. Smartest purchase I've ever made. Can't get over how much longer food lasts and it's already paid for itself many times over thanks to that. Absolutely love it.

If you have that and a sous vide - even better. Being able to hold food for over 24 hours at a temperature and it's still fresh is amazing. We sell a range and built-in steam ovens that have that mode (I sell appliances) and I've had foods cooked that way. It's really cool. :cool:

appliances piss me off........Every kitchen I've ever owned, I've completely rehabbed.......the 'best' one (sub zero fridge, thermador cooktop/hood, KitchenAid wall oven with full convection microwave, bosch quietest dishwasher ever.......over 10 years, the only thing that didn't die was the cooktop......probably because it had no electronics, and the warming drawer probably because it was never used......the microwave died, the subzero died, the dishwasher died, the hood died......damn them all to hell
 

ForThoseAboutToRock

In the Starting Line-Up
I have a sous vide mode on my instant pot........going to have to give it a shot

I would definitely recommend purchasing a sous vide immersion device. I like insta pot generally, but I'm dubious it can perform as well as a machine dedicated to the purpose.

You can get these things cheap now, and they're a pretty formidable addition to any meat cooker's toolbox.

I've hit "holiday dinner" homeruns with my sous vide tool several times in a row now (back when we could actually have family to the house for a holiday).
-- Thanksgiving - disassembled Turkey. You can cook the thighs at higher temp to doneness, then drop the temp of the circulator and cook the breasts separately while keeping the thighs warm. Everything done to perfection and juicy as hell. Leave the skin on so when you're "finishing" you can crisp it up.

-- Christmas - porchetta cooked for like 1.5 days. Crisp things up to finish. People loved it.

Normal days - Cheaper cuts of meat - shoulders, tougher ones, etc... can be cooked for a very long time at a low temp to render out the fatty tissue and leave you a really good dinner for not a lot of $.

The most common use is just to make chicken breasts. You can easily cook them from frozen. Can cook in batches or just for 1 day.

Sous Vide basically is a shortcut. You need very little skill to get literally perfectly cooked meat. Your tri-tip photo was super appetizing, shows you have a very good handle on grilling/resting time (or did you reverse sear?). I can do that (medium rare all the way through) with so little skill via sous vide it's kind of wild.
 

IllegalContact

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I would definitely recommend purchasing a sous vide immersion device. I like insta pot generally, but I'm dubious it can perform as well as a machine dedicated to the purpose.

You can get these things cheap now, and they're a pretty formidable addition to any meat cooker's toolbox.

I've hit "holiday dinner" homeruns with my sous vide tool several times in a row now (back when we could actually have family to the house for a holiday).
-- Thanksgiving - disassembled Turkey. You can cook the thighs at higher temp to doneness, then drop the temp of the circulator and cook the breasts separately while keeping the thighs warm. Everything done to perfection and juicy as hell. Leave the skin on so when you're "finishing" you can crisp it up.

-- Christmas - porchetta cooked for like 1.5 days. Crisp things up to finish. People loved it.

Normal days - Cheaper cuts of meat - shoulders, tougher ones, etc... can be cooked for a very long time at a low temp to render out the fatty tissue and leave you a really good dinner for not a lot of $.

The most common use is just to make chicken breasts. You can easily cook them from frozen. Can cook in batches or just for 1 day.

Sous Vide basically is a shortcut. You need very little skill to get literally perfectly cooked meat. Your tri-tip photo was super appetizing, shows you have a very good handle on grilling/resting time (or did you reverse sear?). I can do that (medium rare all the way through) with so little skill via sous vide it's kind of wild.

sounds great....I guess I would have to buy the circulator to sous vide with the instant pot...it's half the price of the regular unit.....I'll dig into feedback and figure it out.....I've heard from several that sous vide is all that
 

ForThoseAboutToRock

In the Starting Line-Up
sounds great....I guess I would have to buy the circulator to sous vide with the instant pot...it's half the price of the regular unit.....I'll dig into feedback and figure it out.....I've heard from several that sous vide is all that

I just use this one: ChefSteps. It sits neatly in any typical pot and churns away. Run it off your phone - some people don't like that but it's NBD to me.
 

ForThoseAboutToRock

In the Starting Line-Up
I’ll read up more on the topic
I recommend Chefsteps Youtube channel (their older stuff, primarily) and also the Youtube Channel "Sous Vide Everything". The latter guys have all kinds of different experiments, etc., but if you just search through their channel for whatever cut you're thinking about cooking, they have something solid to get you started, usually.

For example, the SVE guys have me a sworn believer in making steak w/ salt / pepper / garlic powder before going into the water. Garlic powder is amazing stuff.
 

IcyPatriot

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"WE NEED TO RAISE OUR CHILDREN BETTER"

A Nebraska man issued a heartfelt plea for his city council to stop using the term 'boneless chicken wings' because the popular menu item doesn't actually come from the wing of the bird.

Chemical engineer Ander Christensen, from Lincoln, passionately told a local council meeting to 'remove the name boneless wings from our menus and from our hearts' because 'we need to raise our children better'.
 

Tony2046

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I love my instapot.

1 pound of turkey. (Precooked in skillet. Salt pepper.)

2. 3 cans of chilli beans. (Drain most of the juice out of the can before putting it in the pot)

3. 1 jar of low sodium marinara sauce. (25 oz)

4. 1 packet of chilli seasoning.

Mix all together in pot and use the chilli option. Easy peasy.

I experiment with that basic recipe by adding peppers or spices. I once threw in a can of refried beans and that turned out to be a pretty mean chip dip.
 

IllegalContact

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I love my instapot.

1 pound of turkey. (Precooked in skillet. Salt pepper.)

2. 3 cans of chilli beans. (Drain most of the juice out of the can before putting it in the pot)

3. 1 jar of low sodium marinara sauce. (25 oz)

4. 1 packet of chilli seasoning.

Mix all together in pot and use the chilli option. Easy peasy.

I experiment with that basic recipe by adding peppers or spices. I once threw in a can of refried beans and that turned out to be a pretty mean chip dip.

I’ve made beans from scratch ... regular baked beans with bacon and molasses, red beans and rice with andouille, black beans with jerk chicken....then lentils with garam masala
 

IcyPatriot

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I’ve made beans from scratch ... regular baked beans with bacon and molasses, red beans and rice with andouille, black beans with jerk chicken....then lentils with garam masala
I love baked beans ... well used to love them ... that sounds great.
 

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