MacKenzie Posted October 30, 2017 Report Share Posted October 30, 2017 It has been a long time since I've used the sous vide circulator to cook dinner but we had a huge nor'easter blow thru today so it was perfect for a SV dinner. Double baked potato in the air-fryer, creamed the potato with mascarpone leftover from the carrot onion pizza. Used the dripping from the mushroom cook, some white wine, espresso balsamic vinegar an rice flour to make the sauce. I still have tomatoes, peppers and cukes fresh from my garden to make a salad. 2 Quote Link to comment Share on other sites More sharing options...
BIGSHEP Posted October 30, 2017 Report Share Posted October 30, 2017 You did a awesome job everything looks great. 1 Quote Link to comment Share on other sites More sharing options...
dozer996 Posted October 31, 2017 Report Share Posted October 31, 2017 Tasty looking dinner right there!!!!Sent from my iPhone using Tapatalk Pro 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2017 Author Report Share Posted October 31, 2017 Thanks BIGSHEP and dozer, I sure did enjoy it, hated to see it end. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 31, 2017 Report Share Posted October 31, 2017 That looks so tasty great mealOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2017 Author Report Share Posted October 31, 2017 Thanks, Aussie, I did enjoy every bite. I had been to the Liquid Gold store and bought some different olive oils and balsamic vinegar and it paid dividends. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 1, 2017 Report Share Posted November 1, 2017 Yummy! 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted November 1, 2017 Report Share Posted November 1, 2017 They say the sous vide prep makes a steak just like that, perfect, and that's what your photo represents. Really nice job. My brother has been doing this type of cooking for a few years but, I'm reluctant to enter the field. Seems to me that anything going to long at such a low temp for a long period of time will be forgotten. It's not like set it and forget it, it's more like set it and remember it Anyhow, it musta been tasty, and by the way I was pickin up branches and raking leaves for 3 hours after that storm. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 1, 2017 Author Report Share Posted November 1, 2017 They say the sous vide prep makes a steak just like that, perfect, and that's what your photo represents. Really nice job. My brother has been doing this type of cooking for a few years but, I'm reluctant to enter the field. Seems to me that anything going to long at such a low temp for a long period of time will be forgotten. It's not like set it and forget it, it's more like set it and remember it Anyhow, it musta been tasty, and by the way I was pickin up branches and raking leaves for 3 hours after that storm. Thanks,Tyrus. I haven't forgotten it yet but I tell you what is nice is when the veggies aren't ready you can just keep the SV running. You don't have to worry about the meat overlooking while the veggies catch up.. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 1, 2017 Report Share Posted November 1, 2017 You did it again Mac ! That looks Quite yummy. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 1, 2017 Report Share Posted November 1, 2017 Yeah, what MacKenzie said! Sous Vide for most things is very, very forgiving on the time. Most recommended charts for time/temp give a fairly wide range of times. Yes, eventually, you begin to affect the texture, but that's usually after several hours beyond the recommended ranges. Quote Link to comment Share on other sites More sharing options...
