tony b Posted January 20, 2017 Report Posted January 20, 2017 I did that a few years back when the funky salt craze was going on. I find that there's more of a textural difference than a taste difference between many of them, with the exception being Indian Black Salt that has a fair amount of sulfur in it and the smoked ones. If anyone is interested in giving this a go, here's where I get most of my off the wall salts - https://www.seasalt.com/gourmet-salt/gifts-samplers.html
Jon B. Posted January 25, 2017 Report Posted January 25, 2017 Tuesday afternoon cook...........Chicken breasts for lunch salads. Williams Sonoma Smokehouse rub and smoked with the whiskey barrel wood Bosco gave me. Starting to get this chicken thing down. 3
MacKenzie Posted January 26, 2017 Report Posted January 26, 2017 It is always a great idea to have extra chicken breasts cooked. They make for a quick lunch or dinner, so many ways to use them. I'm sure you will enjoy those tasty grilled chicken breasts. If I was smart I'd do the same.
tony b Posted January 26, 2017 Report Posted January 26, 2017 Indeed. Doing a couple of peri-peri chicken breasts for dinner tonight. Given that it snowed last night, I'm gonna wuss and do them Sous Vide with a pan sear.
MacKenzie Posted January 26, 2017 Report Posted January 26, 2017 Ahhhhh, Tony, they will still taste very good.
Jon B. Posted January 27, 2017 Report Posted January 27, 2017 Monster pork chops, marinated in Italian Parmesan dressing and Redhead Sue's mixed vegetable rice. You can see when I remembered to take a picture . 1
MacKenzie Posted January 27, 2017 Report Posted January 27, 2017 I guess that was a monster pork chop and it looks delicious. You came to the rescue just in time.
Paul Posted January 27, 2017 Report Posted January 27, 2017 That is a good looking chop! I like the hint of pink. Not the usual dried out chop that taste like it was cooked on the sun. 1
Paul Posted January 27, 2017 Report Posted January 27, 2017 So the wife wanted a steak the other night. I'm not sure why I don't get pics when the food is on the KK. Anyways, A steak, baked (KK) potatoes, grilled (KK) asparagus, and mushrooms. The steaks were salted and rested for a few hours then patted dry and re-seasoned before going on the grill Asparagus, mushrooms, and onion at the ready. Oh...and a Lagunitas little sumpin' sumpin' for the nerves. Mushrooms and onion get sautéed on the wood stove. And on the plate It was tasty and the wife enjoyed it! 2
Steve M Posted January 27, 2017 Report Posted January 27, 2017 Great looking steak dinner. I feel your pain on getting the pics. So many meals I start with good intentions and forget taking something along the way. 2
Jon B. Posted January 27, 2017 Report Posted January 27, 2017 I love mushrooms....especially on steaks (your meal looks wonderful)..........but Redhead Sue is deathly allergic to them. Your pictures have me thinking she needs to have a night out with the ladies........SOON!!!! 1
Paul Posted January 27, 2017 Report Posted January 27, 2017 (edited) 2 hours ago, Jon B. said: I love mushrooms....especially on steaks (your meal looks wonderful)..........but Redhead Sue is deathly allergic to them Thanks. I have a redheaded Sue also. We both love mushrooms so we pretty much have them every time we have steak. Edited January 27, 2017 by Paul
tony b Posted January 27, 2017 Report Posted January 27, 2017 5 hours ago, Paul said: Oh...and a Lagunitas little sumpin' sumpin' for the nerves. About to put a strip steak in the sous vide for dinner tonight. Best part - using the jus in the bag to season the sauteed mushrooms to go on top! @MacKenzie - chicken came out very nice. Again, best part was using the jus in the bag to season the sauteed kale - wicked! 2
Paul Posted January 27, 2017 Report Posted January 27, 2017 28 minutes ago, tony b said: About to put a strip steak in the sous vide for dinner tonight. Best part - using the jus in the bag to season the sauteed mushrooms to go on top! I've got to get a SV. Using the jus to sauté the mushrooms in would be fantastic!
MacKenzie Posted January 27, 2017 Report Posted January 27, 2017 Paul, I do recommend a sous vide circulator and that bag juice is liquid gold. 1
tony b Posted January 27, 2017 Report Posted January 27, 2017 Most of us here that have immersion circulators have the Anova. We all like them a lot and they're not terribly expensive. Saw them for under $100 during the Christmas sales. I just got this one for my nephew for his birthday. He's just getting started with sous vide cooking, so I went with a less expensive one. https://smile.amazon.com/gp/product/B01M6AZ8CL
Paul Posted January 27, 2017 Report Posted January 27, 2017 8 minutes ago, tony b said: Most of us here that have immersion circulators have the Anova Yeah I'm dragging my feet. I looked at the one you got your nephew and it looks nice. I was also looking at this one ; ttps://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4 Is one way better than the other? The price is close.
Paul Posted January 27, 2017 Report Posted January 27, 2017 22 minutes ago, MacKenzie said: Paul, I do recommend a sous vide circulator and that bag juice is liquid gold Anything you recommend must be worth it. Your cooking is just the bomb!!
tony b Posted January 27, 2017 Report Posted January 27, 2017 For most of us, the Anova is the "gold standard" for home units. It's definitely worth the extra bucks IMHO. My nephew has only used his once so far, so I can't compare them as far as ease of use, reliability, etc. This is the Anova 2.0 version. Most of us have the original. This one has a major improvement, and NO, it's not the Bluetooth part! It's the adjustable height clamp. Allows a lot more flexibility in what size pots/containers you can use with it. 1
Paul Posted January 27, 2017 Report Posted January 27, 2017 4 minutes ago, tony b said: It's the adjustable height clamp. Allows a lot more flexibility in what size pots/containers you can use with it Good to know. Thanks!
