Grant Posted April 16, 2018 Report Share Posted April 16, 2018 Thanks Tony! I’ll be sure to order some on my next amazon order. Quote Link to comment Share on other sites More sharing options...
Tangles Posted April 17, 2018 Report Share Posted April 17, 2018 Cooked a t bone, roasted vegetables, yabbies and prawns. The family was getting hungry so I had to put on the rest of the food on the grill. Don’t laugh at the next photo. Just shows that bonfire and alimac made the right choice on the 32 Family enjoyed the outcome. Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2018 Report Share Posted April 17, 2018 Tasty looking dinner with lots of tastes. and now for a Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted April 17, 2018 Report Share Posted April 17, 2018 Enjoyed a simple Saturday night dinner. Wagyu flat iron steak and fresh asparagus from the farmers market. Used a couple of the new seasonings I got from World Spice. "Montreal" on the steak, for the asparagus I used "Voodoo" with olive oil and butter oil. Really turned out tasty. Yes, we like our asparagus well charred... 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2018 Report Share Posted April 17, 2018 Deeelicious.:) 1 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 17, 2018 Author Report Share Posted April 17, 2018 On 4/10/2018 at 3:28 AM, amusedtodeath said: Umm hmm... WorldSpice.. My favorite! 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 17, 2018 Report Share Posted April 17, 2018 Tangles that looks yummy! Are those little lobsters Or giant crayfish? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 17, 2018 Report Share Posted April 17, 2018 Amused that’s a pretty delicious dinner nice cook 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2018 Report Share Posted April 17, 2018 Great Surf & Turf dinner! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2018 Report Share Posted April 17, 2018 (edited) amusedtodeath, how so you like Joule? Edited April 17, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted April 17, 2018 Report Share Posted April 17, 2018 iI 2 hours ago, MacKenzie said: amusedtodeath, how so you like Joule? I really do like it, but I'm struggling a little with the temp learning curve on some foods, especially seafood... I wondered if anyone would notice that in the background of the picture. I'm going to post a few questions on the sous vide thread here soon. If you look at four different sources for a temp on something, I've found I get four different, sometimes wildly different, time and temp guidelines. My biggest nemesis has been lobster. I know there are some sous vide veterans here, so I'm looking forward to benefiting from your advice. Joule has been working on a big app improvement and I hope it will mean more time and temps for different foods. So far, their app has been better for my results than the Amazing Food website by far. I've also been using the Anova guide, but Joule has still been best so far. I want to improve. Beef and pork are pretty easy, but I'm frustrated trying to know how to cook, say, Halibut vs. Cod... And why is my lobster mushy???!!!! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 17, 2018 Report Share Posted April 17, 2018 8 minutes ago, amusedtodeath said: And why is my lobster mushy???!!!! Without details of the cook, my first guess would be you cooked it too long. While SV is excellent at getting foods to the right degree of doneness, you can still actually "overcook" foods using the technique, but instead of being over done, the texture is what suffers. Here's my "go to" reference as a starting point. https://smile.amazon.com/Modernist-Cooking-Made-Easy-Authoritative/dp/0991050177 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2018 Report Share Posted April 17, 2018 I am waiting for the update for Canadian version. I have had the Polysciece one for years and years but would like the Joule too. Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted April 18, 2018 Report Share Posted April 18, 2018 3 minutes ago, MacKenzie said: I am waiting for the update for Canadian version. I have had the Polysciece one for years and years but would like the Joule too. I'm pretty it's just a firmware and software update, not an actual physical one... 12 minutes ago, tony b said: Without details of the cook, my first guess would be you cooked it too long. While SV is excellent at getting foods to the right degree of doneness, you can still actually "overcook" foods using the technique, but instead of being over done, the texture is what suffers. Here's my "go to" reference as a starting point. https://smile.amazon.com/Modernist-Cooking-Made-Easy-Authoritative/dp/0991050177 I've looked at his website... I'll look again at his book. The time factor is what I was most suspicious of on the mushy lobster... it said thirty minutes thawed, forty five if frozen - I went forty five, but the tail was partially thawed... Thanks, Tony... 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 18, 2018 Report Share Posted April 18, 2018 Yes, they had a problem with Bell but I'm don't have Bell. I just ordered the Joule and it should be here by May 5th. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 18, 2018 Report Share Posted April 18, 2018 Yeah, of everything that I've done SV so far, I've found that seafood is the most time sensitive of anything, except maybe poached eggs. But, I think it's the best way that I've ever found to cook shrimp - just stay on top of the cooking time and they are fabulous! 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted April 18, 2018 Report Share Posted April 18, 2018 5 minutes ago, tony b said: Yeah, of everything that I've done SV so far, I've found that seafood is the most time sensitive of anything, except maybe poached eggs. But, I think it's the best way that I've ever found to cook shrimp - just stay on top of the cooking time and they are fabulous! What is your time and temp for shrimp? The one time I've tried them so far they were way undercooked - temp I used was too low... They looked okay on the outside but the inside was not fully opaque. Boy, glad I've got some help for this here! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 18, 2018 Report Share Posted April 18, 2018 Did you notice that we have a dedicated thread in this Forum for Sous Vide cooking? Lots of good stuff posted over there. In particular, several "experimentation" threads where we played around with some stuff - some worked, some didn't, but they were fun adventures, nonetheless. I like to do my shrimp to what the book calls "sushi medium rare." Not totally raw, but just set in the center - 122F (50.0 C) 15 - 35 mins. I generally go for 20 mins for large sized shrimp, and bump it up 5 minutes if they are jumbo size. If you want them slight more done, "regular medium rare" is 132F (55.6 C) for the same time. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 21, 2018 Report Share Posted April 21, 2018 (edited) Marinated some BLSL chicken thighs in Frank's Red Hot Sauce for a few hours before putting them the grill at 370F. Roughly 30 mins later the thighs are done. Plated with some mac&cheese and sauerkraut salad. Edited April 21, 2018 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 21, 2018 Report Share Posted April 21, 2018 Ooooh YUM! that looks scrumptious Mac nice cook 1 Quote Link to comment Share on other sites More sharing options...
