bryan

Neat Neat Neat

Looking foreward to your results.

Beautiful work.

What say You? https://www.pinterest.com/pin/375628425144890398/

Did I mention the compressed watermelon? Good eats. Oh well it's gone now. These cooks don't hang around very long.

MacKenzie - No time to go to store. Would you settle for shrimp?

Just to hold me while my butt cooks. Note for todays cook: Heating it at 220* until?? 1 9oz pkg tortilla chips 1 2oz can sliced black olives 1 4oz can sliced jalapeno peppers drained 6oz cheddar cheese shreded Preheat KK to 350*. In disposable pan: Add chips, olives, jalapenos, and cheese. Cover pan with foil. Put slits in foil top. Grill 6-8 min: (until cheese melts) Garnish: Guacamole Salsa Sour cream

Just ordered some to try out. Have been using small house steam unit I bought back in Dec.

Nice to know things: 1- In sv cooking if there are two time numbers the first number is the ready to eat time. The second number is how long product can be held at temp without a mush problem. 2- In BBQ when product is foil wrapped the stall will be skipped causing a definite shortening of cooking times. Sometimes hours. .

All is well if it has a General Problem Solver. Should be right along in no time at all.

Just saw this add, What say you? You could do a lot in 20 hours this summer: wash the car, do the laundry, pay the bills, maybe even sneak in some quality lounging time. For , 20 hours means one thing: That's how long it takes for Starbucks to make one batch of their cold brew blend. It's kept cold from the grounds to your cup, so the flavor can be extracted over time at room temperature rather than with heat. This cool process makes the drink less acidic than average iced coffee, giving it a smooth, drinkable finish that's perfect. Plus, the of Latin American and African beans is meant to be consumed on ice, making it truly a drink . But good things come in small packages. It's crafted and served until it's sold out for the day— so stop by your neighborhood café early .

MacKenzie - Just how far out in the woods are you? Well no matter. One thing is for sure your KK is getting closer. I can hear your KK saying "I did it my way"

tony b - Thanks for your opinion

I recall that song. "That 'll Be The Day" Eh?

Am I on the right track here? What sous vide recipes need is recipes that state exact temp and times. Two hours to two or more days is no way to handle the science of cooking. We like the Komodo Kamada for its ability to cook with dependable control of temp and time giving absolute control over the product. Sous Vide is capable of such results. All recipes are based on control of temp and time. Today sous vide recipes are all over the map.

I see were your assumption is clear. 131 vs 140 2-12h's vs 1-2d's I see 4 cooks. I want to see 1 cook. Is he saying I cook my flank steak at: 1- Medium Rare: 131F for 2 - 12 hours 2- Medium Rare (tender): 131F for 1 - 2 days 3- Medium; 140F for 2 - 12 hours or 4- Medium (tender): 140F for 1 - 2 days I'm only going to cook one steak. The recipe writer is telling me. It takes 2-12h to cook the product. In addition it will take me somewhere between 1-2 days to get it tender. I think a recipe should be more specific than 2-12h or 1-2 days. To me this is just not acceptable instruction. It is like saying throw a $30 steak in a bucket of water and take it out sometime in the next couple of days. Thanks Tony, Glad it is not just me that sees a problem with these contradictions. What better product temps and times have you found. One temp and one time for tough cuts that come out like quality steak. That's a recipe I can cook with.

See my COOKED above. Sorry my bad. Just copied notes from my cookbook. I feel very uncomfortable challenging sv recipe times. But......... My head tells me when beef is 140 through and through it's basically cooked. So why 2-3 days? Seems the temp is for doness and the time governs texture with a very fine line between outstanding and mushy. If so maybe we should experment some.

B-Rst KK (sv128=10h) KK 7 Jul 2015 bryan * Bottom Round Rst Salt and pepper liberal 1 clove garlic thinly sliced 6 sprig thyme caraway Liberally season roast w/salt and pepper: Arrange garlic and thyme on roast and place in bag. Seal. Cook in water bath 10h at 128F 53.3C: Allow roast to come to room temp, drain, and chill. Brown on hot grill: (Idea is to get a good crust without cooking meat any further) (that's why I process from cold) COOKED 7 Jul 2015: (sv140=10h) Needs to tenderise more Try 12h

These are some times I collected 7-8 yers ago when sv was starting in the home. Sous Vide ========== Steak (sv131=48h) Flank w/Tian Provençal * Steak (sv131=48h) Flank Wagyu Teriyaki Steak (sv132.8=1-48h) Flank Taco w/Red Onion Compote * Steak (sv132=48h) Flank Wagyu UK * Steak (sv133=42h) Flank * Steak (sv140=8-24h) Flank * Steak (sv140=8-48h) Flank * Last month I played with flank steak #1 (sv150=8h (to much) (#2 sv140=8h (to little). This week I'm trying sv145=8h. (hope to find baby bear you know "just right" My point is are the sv meat recipe times we all use of 2 plus days correct? What say you?

Naan on the Komodo Kamada What say you? http://macgyverisms....werpot-0135693/ If tried please feel free - to - Post Show and Tell Results

Good eats that's for sure.

Great looking cook.

Great display. Makes me feel good about my 21 years and 17 days.

4 jul 2015: KK (sv140=6h) bryan * Little rare and Not tender enough. (Not cooked enough for my taste) Suggest next cook (sv145=8h)

Konkey Kiss