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Search: Posts Made By: Tio Gato
Forum: Good Eats 11-23-2017, 01:06 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

The turkey was great. Next time I'm gonna cut back on the sugar and salt. It was a bit sweet and salty, but you could tell it tenderize the flesh. Fresh sage too. One or two leaves per quarter so be...
Forum: Good Eats 11-22-2017, 07:47 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

I'm doing the Thanksgiving turkey sous vide. I'm using this recipe I found
https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever
I'll let you...
Forum: Good Eats 11-21-2017, 03:00 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Wow Bob. That's some great info there. Thanks for sharing.:tu
Forum: Good Eats 07-27-2017, 03:17 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

OMG Keith! That is pure food p*rn! Awesome job.:dr
Forum: Good Eats 07-13-2017, 02:14 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Peter, that looks so great I wanna use swear words! Nicely done.:dr
Forum: Good Eats 07-11-2017, 02:56 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

As a low-tech guy I love the BT. That's a nice price.
Forum: Good Eats 06-28-2017, 06:41 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Ben, I think those may have been the natural lining of the individual muscles that make up the leg. Kind of like the silver skin that lines a tenderloin from the other adjacent muscles. Connective...
Forum: Good Eats 06-28-2017, 01:41 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Thank you for sharing that Dom. Simply beautiful.:dr
Forum: Good Eats 06-27-2017, 05:06 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

OMG Dom! That looks so amazing. Please please share the recipe!:dr:dr:dr
Forum: Good Eats 06-27-2017, 09:27 AM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Please post some pics and your opinion. Sounds yummy.
Forum: Good Eats 06-20-2017, 06:46 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a...
Forum: Good Eats 06-20-2017, 03:24 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Greg, there's nothing wrong with traditional grilling. Guests will appreciate both preparations. Sous vide will cook the steak evenly from the outside to the center, all at the same temp. Grilling a...
Forum: Good Eats 05-16-2017, 03:14 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Ben, with Lucy's a higher heat is needed to "set" the protein of the beef. That's what makes the ground meat bind together. Those are usually cooked on a griddle in Minneapolis where they were...
Forum: Good Eats 04-22-2017, 04:48 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

I have a smaller size like that. I cut a piece of bubble wrap to lie on top for insulation. Moisture does gather inside the lid but a quick wiggle gets it right off. Virtually no evaporation on 48...
Forum: Good Eats 04-03-2017, 06:05 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Thank you for sharing that link Ben.That looks like yummy piggy goodness!:dr
Forum: Good Eats 03-25-2017, 06:36 AM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

It was a cheapo brisket on sale for St. Patrick's. I just rinsed it off. I think some of the salt bleed out into the Guinness and broth. The meat wasn't salty.
Steaming it kept it moist. Many...
Forum: Good Eats 03-17-2017, 05:53 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

I did a corned beef brisket for today's holiday. Meat bagged with 1/4 cup each Guinness and beef stock. A bit of mixed pickling spice too. Cooked at 140F for 48 hours. Did this earlier in the week.
...
Forum: Good Eats 02-20-2017, 02:36 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Simply beautiful counselor!:dr
Forum: Good Eats 01-02-2017, 06:29 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Tomatoes were awesome, potatoes grossly under cooked. Darn internet recipes.:confused:
Forum: Good Eats 01-02-2017, 04:40 PM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Second cook today. Grape tomatoes with olive oil, balsamic, basil and s&p. 130F for 30 minutes. Chilled for later.
7 or 8 fingerling potatoes sliced lengthwise with olive oil, garlic, vidalia...
Forum: Good Eats 01-02-2017, 04:43 AM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Did my first cook yesterday. A whole tenderloin lightly seared, immersed than seared again. It was perfect medium rare. 125F for one hour seared in cast iron. Yummy for sure.
Forum: Good Eats 12-24-2016, 11:28 AM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

Wow Dom that's gorgeous. Can you share temp and time please? My mind is running wild with thoughts of how the inside came out. Got any pics of that?
Thanks so much.:dr
Forum: Good Eats 12-21-2016, 11:49 AM
Replies: 666
Views: 61,931
Posted By Tio Gato
Re: Sous vide

After looking at this thread for a long time I went shopping. An Anova and a beef tenderloin came home with me. so excited. I love beef extremely rare.
Thanks for the push down the sous vide slope...
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