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Forum: Good Eats 10-02-2017, 02:19 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Your alternate approach is sound, Vin. The same could be said for ahi and swordfish.
However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case....
Forum: Good Eats 10-02-2017, 10:43 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.
Half were coated in almond meal.
Both were tasty....
Forum: Good Eats 09-28-2017, 01:10 PM
Replies: 653
Views: 55,857
Posted By pnoon
Forum: Good Eats 07-16-2017, 12:47 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

That helps a lot, Dom.
Thanks.
Forum: Good Eats 07-14-2017, 02:58 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Neither do I. That's why I'm asking.


Certainly that is ideal. I was wondering if there was a significant negative impact with the bags in contact with one another.
Forum: Good Eats 07-14-2017, 11:56 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

So I have a couple of unrelated questions for the vets/experts here.

I always preheat the water to the desired temp. And then add my food.
I saw this pic from a website and wondered if it is...
Forum: Good Eats 07-13-2017, 12:40 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Who the hell said I grew up?!?!?!?!
Forum: Good Eats 07-13-2017, 11:27 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

No olives. A couple of Manhattans, though.

7.5 hours at 133 was perfect, IMO.
Forum: Good Eats 07-13-2017, 08:19 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Extremely well. Even with just an hour on the smoke.


A repeat of this effort is definitely in the cards.
Forum: Good Eats 07-12-2017, 09:43 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

OMG. Beef was outstanding.

https://s26.postimg.org/4vv7h0is9/IMG_3154.jpg
Forum: Good Eats 07-12-2017, 04:54 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Tristan - I don't think the WiFi is worth the extra dough. YMMV.

While not a brisket, I did a London Broil on the smoker this morning for 1 hour. It is in the sous vide now and will be pulled at...
Forum: Good Eats 07-12-2017, 09:28 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

It was a premix my son brought back from Hawaii

https://s13.postimg.org/s6feo1drr/52156499556_08_E8_E12_D-_E3_E5-4584-_A290-5_FE3_F408_A77.jpg
Forum: Good Eats 07-12-2017, 09:18 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.
...
Forum: Good Eats 07-10-2017, 07:29 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Definitely let us know how that works out.
Forum: Good Eats 07-04-2017, 10:09 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Looks almost identical to the Anova.
Forum: Good Eats 06-24-2017, 11:29 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Glad it worked out for you, Michael.
Forum: Good Eats 06-23-2017, 11:44 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

:sl

Don't let that happen ever again.
Forum: Good Eats 06-23-2017, 09:06 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Let us know how it turns out, Michael.
Forum: Good Eats 06-23-2017, 08:19 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Links are definitely juicier. Texture is, if anything, improved. Searing on cast iron give the brats that snap when you bite into them. Plus there is no danger of overcooking them compared to...
Forum: Good Eats 06-22-2017, 09:59 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Bratwurst at 147.5 for two hours and finished in a cast iron skillet.
Sauteed onions. With mustard on a roll.

:dr x 10
Forum: Good Eats 06-21-2017, 08:19 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Looks great, Bruce.
:dr
Forum: Good Eats 06-20-2017, 10:09 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

True.

But I wouldn't think 2 hours would have an impact on texture. He could leave the medium steak out for the first 30 minutes and toss it back in with the medium rare for the last 30 minutes....
Forum: Good Eats 06-19-2017, 05:19 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

I would cook them all MR and just sear one another 60-90 seconds each side.
:2
Forum: Good Eats 05-19-2017, 10:50 AM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

Forgot to post other recent sous vide successes.

1" thick swordfish steak seasoned with salt, pepper, EVOO, lemon juice, and fresh thyme . Cooked at 128 for 40 minutes. Finished in a cCast iron...
Forum: Good Eats 05-15-2017, 12:08 PM
Replies: 653
Views: 55,857
Posted By pnoon
Re: Sous vide

See my responses in red.

I gather from your post you're not a fan of cooking. For me, I get a lot of pleasure from cooking. For some, it is just a chore. If you are happy with grilling and...
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