MacKenzie Posted December 25, 2015 Report Share Posted December 25, 2015 Yummy yummy Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 25, 2015 Author Report Share Posted December 25, 2015 Definitely yummy. When I was younger I hated cocktail sauce. Tried it again recently and liked it. Not sure if it's my taste buds changing (they do change over time) or maybe just a better cocktail sauce. Sent from my QTAQZ3 using Tapatalk Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted December 25, 2015 Report Share Posted December 25, 2015 Looks goo tony Benton Quote Link to comment Share on other sites More sharing options...
tony b Posted December 25, 2015 Report Share Posted December 25, 2015 That was homemade sauce, Charles. I admit that I wimped a bit and started with ketchup (usually just start with tomato paste), so I added a bit of tomato juice to cut the sweetness (I've also used Bloody Mary mix in the past, but be careful about its high salt content). Then add jarred grated horseradish, Old Bay, wasabi powder, Worcestershire sauce, roasted garlic paste, and gochugiang (Korean fermented bean and chile paste) (Instead of the last 2 items, you can use Sriracha sauce). Mix and let it set for several hours for the flavors to blend. Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2016 Report Share Posted February 3, 2016 OK, back on track with this thread. Did another batch of SV fried chicken for dinner tonight. Plus, I tried doing the green beans in the SV, too. Took some juggling, as they aren't done anywhere near the same temps. Chicken was @ 148F, green beans @ 183F. And, to top it off, I had to juggle cooks between the SV circulator and the electric skillet (where I fried the chicken) to keep the breaker from tripping. Like I said previously, will never fry chicken any other way from now on. No more worries about burning the crust trying to get the chicken fully cooked. The green beans suffered from the juggling act. They only got to stay in the SV bath for 20 minutes active, then another 20 minutes soaking, as I had to plug in the skillet to heat up to fry the chicken. They were a bit crunchy. Still tasty, but I'll reserve judgement on SV veggies for another time when I can do it right. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 3, 2016 Report Share Posted February 3, 2016 Tony, the chicken looks perfect, the colour is right on. Guess you'll have to get a second SV machine and more it to another circuit. Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 3, 2016 Author Report Share Posted February 3, 2016 Great looking chicken. Perfect color. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted February 3, 2016 Report Share Posted February 3, 2016 Thanks. I thought that the electrician separated the counter outlets onto different circuits during my full kitchen remodel a few years ago. I know that he added several new circuits, but one was for the under cabinet lights and the new recessed spots over the sink and another for the over the cook-top microwave/vent hood. I thought all the new outlets on the opposite side of the kitchen were on a separate circuit, but that's where my counter-top convection oven is, and I've popped the breaker several times when it was on while the Anova (or my deep fryer) was running across the room. So, now I have to stagger all the bigger electrical loads from running at the same time. PITA. Quote Link to comment Share on other sites More sharing options...
