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Everyday Misc Cooking Photos w/ details

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Well, I tried the new technique for the poached eggs this morning. Jury is still out for me. I found messing with the plastic wrap to be a bit of a PITA. I didn't get the air out, so they wanted to float on top of the simmering water. One kept wanting to tip over, so I had to practically hold it up the whole cook. Was concerned that if it did tip over, it might leak water in. Not a problem, but for the first time, I wanted to see the results without any issues. I pulled mine after 2 1/2 mins, was a tad under cooked - whites and yolk separated when I pour it out and some of the white wasn't set. Next time, a full 3 mins and I'll work to get the air out. I did like how it's a faster cook than doing SV, even accounting for the time to get the pot of water up to a boil. 

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I found that for my size of egg a good time is 4.5 mins. I started tying mine with string and kept the ends long enough so that I could hang the bag over a stick across the top of the pot. One knot is enough , it won't come loose. If I don't go to the market tomorrow I'll try to take pixs showing the setup. :) 

Edited by MacKenzie
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Oh man! Eddie Mac my mother in law was Portuguese and when they came to visit she would always make 25lbs of Portuguese sweet bread, the house would smell like heaven. She would stay up all night baking, and when I would get home from work (I used to work the graveyard shift) I would have the best bread I ever ate! Sweet memories for sure. 

 

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I did go to the market yesterday so no poaching eggs before going. Did poach this morning though. It is getting more easy after doing probably 6 times. Today I tied a knot in the Saran wrap first then wrapped my string around it. This will give me more control of the bag in the water. I am afraid that if the bag stays against the sides of the hot pot it might start to melt. 

I the Saran wrap is big enough one can tie a knot in it as I did here then I tied the string around it. BTW I can use the string over and over.

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Into the water we go.

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Plated.

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After 4.5 mins and a couple of minutes on the counter while drying off the bag and removing the string.

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Why I'm not grilling lately!

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Mother Nature catching up with us. Hasn't been a lot of snow this winter until this week. Maybe more on the way tonight. And, the high temperature might break freezing by middle of next week. Winter is starting to get seriously old now! 

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10 minutes ago, tony b said:

Why I'm not grilling lately!

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20180209_110009.thumb.jpg.62e44866ecca61dbbafa051005c8e822.jpg

Mother Nature catching up with us. Hasn't been a lot of snow this winter until this week. Maybe more on the way tonight. And, the high temperature might break freezing by middle of next week. Winter is starting to get seriously old now! 

Absolutely I agree Tonyb

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Pizza night (right now, we are doing it once a week :))

We tried the baking steel multiple different ways and didn't have much luck (bottom cooked sooner than the top, even at 400-450).

Went back to Denis's baking stone at 600 and the output is delicious.

1) Fried sage and goat mozzarella 

2) Smoked lamb (rotisserie while running the cold smoker the night before in the kk)  and thyme 

 

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Edited by Assad
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