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Forum: Good Eats 10-02-2017, 12:41 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

I've always been skeptical of sous vide for smaller items (like scallops). My thinking is that with something relatively small, the skillet would have a more pronounced effect. And if that IS the...
Forum: Good Eats 09-05-2017, 08:20 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

FWIW: ginger contains an enzyme that will break down protein. It's a natural tenderizer. It's why a lot of marinades and rubs contain ginger as an ingredient.
Forum: Good Eats 09-04-2017, 04:10 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Thought I'd move this here as it's more of a sous vide cook.

I did start the cook out on the pit barrel for about 6 hours until the internal temp hit 160*...
Forum: Good Eats 08-29-2017, 02:38 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Question:

If Mary is the mother of Jesus & Jesus is the Lamb of God ...

Did Mary have a little lamb?
Forum: Good Eats 03-14-2017, 05:44 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Hosted a dinner party for some of my staff over the weekend and chef'd up some tenderloin.

Had the butcher prep & truss a couple 3 lb hunks of beef to which I then added a simple rub of salt and...
Forum: Good Eats 06-08-2016, 06:59 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

I am partial to tenderloin
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Forum: Good Eats 02-16-2016, 07:40 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Cooked a couple strip steaks to near perfection at 139.5* for about two hours
Forum: Good Eats 02-07-2016, 10:01 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Held together pretty well during the sear. I did have a little chunk fall off. Probably would have had more break away, but I handled the pork butt with BBQ gloves rather than tongs to allow for a...
Forum: Good Eats 02-07-2016, 10:01 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Wanted to try my hand at pulled pork Sous Vide as one of the entrees for a Super Bowl shindig we’re hosting this afternoon. After doing some online research, I settled on a 5 lb pork butt and did a...
Forum: Good Eats 02-07-2016, 06:22 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

I can relate -- I'm still not an expert with the whole sear thing, but there's a few guys on here who can give you some tips. My big mistake was not allowing the skillet to get hot enough before...
Forum: Good Eats 01-23-2016, 08:36 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

So to recap:

* Surface proteins
* Nucleation sites

Good talk.
Forum: Good Eats 01-18-2016, 08:14 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

EDIT: Curiosity got the better of me, and I looked up pricing. I don't like to do that when I've received something as a gift, but in this case, I'm giving myself a pass for the sake of education. ...
Forum: Good Eats 01-18-2016, 07:52 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

These were gifted so difficult to assess actual value, but I eat at nicer steak houses in Boston often enough to say these compare favorably with the quality of steaks at places like Capitol Grille,...
Forum: Good Eats 01-17-2016, 05:11 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Tenderloin Fillets tonite ...

https://farm2.staticflickr.com/1555/24447363595_5b2784be5c_z.jpg

Was gifted an assortment of Wagyu steaks from Snake River Farms in Idaho. Set the water bath for...
Forum: Good Eats 12-25-2015, 06:38 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

My presentation is for sh!t, but the prime rib roast was delicious

https://farm6.staticflickr.com/5809/23345847513_e79c52e813_z.jpg
Forum: Good Eats 12-09-2015, 11:23 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

If the food is frozen when it goes in to the water bath, I assume the minimum cook time needs adjusting? Any rule of thumb?
Forum: Good Eats 12-08-2015, 07:42 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Took a shot at a boneless pork chop last night. I tend to avoid pork chops because they dry out so easily. Not this one! Really juicy. I put it in the water bath naked - no herbs or seasoning. ...
Forum: Good Eats 12-05-2015, 08:58 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Cast iron skillet for the sear, but I don't think I got it hot enough

No butter in the bag - the recipe I was following recommended against it. I did use a touch of butter during the sear though.
Forum: Good Eats 12-05-2015, 06:33 PM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

https://farm1.staticflickr.com/703/22921301434_74d68e6ed6_z.jpg

First shot at sous vide. Really happy with the color of the tenderloin. Need to practice my searing technique a bit, but overall:...
Forum: Good Eats 11-30-2015, 08:13 AM
Replies: 652
Views: 55,380
Posted By massphatness
Re: Sous vide

Been watching your posts on instagram, and pulled the trigger on an Innova.

Does the Cambro container add anything besides a coolness factor and the ability to see the bag of meat?
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