Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Search Forums

Showing results 1 to 21 of 21
Search took 0.00 seconds.
Search: Posts Made By: massphatness
Forum: Good Eats 10-28-2017, 10:03 AM
Replies: 706
Views: 68,899
Posted By massphatness
Re: Sous vide

The Serious Eats method says "Bacon can be cooked directly in its package"

Since most bacon is packaged in overlapping layers does this affect the amount of time it needs to be in the water bath?
Forum: Good Eats 10-02-2017, 01:41 PM
Replies: 706
Views: 68,899
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, 09:20 AM
Replies: 706
Views: 68,899
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, 05:10 PM
Replies: 706
Views: 68,899
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, 03:38 PM
Replies: 706
Views: 68,899
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, 06:44 AM
Replies: 706
Views: 68,899
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, 07:59 PM
Replies: 706
Views: 68,899
Posted By massphatness
Re: Sous vide

I am partial to tenderloin
Posted via Mobile Device
Forum: Good Eats 02-16-2016, 08:40 PM
Replies: 706
Views: 68,899
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, 11:01 AM
Replies: 706
Views: 68,899
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, 11:01 AM
Replies: 706
Views: 68,899
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, 07:22 AM
Replies: 706
Views: 68,899
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, 09:36 AM
Replies: 706
Views: 68,899
Posted By massphatness
Re: Sous vide

So to recap:

* Surface proteins
* Nucleation sites

Good talk.
Forum: Good Eats 01-18-2016, 09:14 AM
Replies: 706
Views: 68,899
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, 08:52 AM
Replies: 706
Views: 68,899
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, 06:11 PM
Replies: 706
Views: 68,899
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, 07:38 PM
Replies: 706
Views: 68,899
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, 12:23 PM
Replies: 706
Views: 68,899
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, 08:42 AM
Replies: 706
Views: 68,899
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, 09:58 PM
Replies: 706
Views: 68,899
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, 07:33 PM
Replies: 706
Views: 68,899
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, 09:13 AM
Replies: 706
Views: 68,899
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?
Showing results 1 to 21 of 21

 
Forum Jump

All times are GMT -6. The time now is 06:52 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.