probably a grilled cheese sandwich.
BBQ chicken sounds wonderful and so does the pig! I bet that was a good dinner.No cooking here tonight. Our friends invited us to their church for a welcome meal for their new pastor. When we got finished at our church we rode over to theirs and had lunch there. They barbecued chicken and a pig. Everything was wonderful.
This is the first time I have heard of that cooking method so I had to look it up. Interesting idea. What I found said that meat cooked this way had fewer if any overcooked spots. Is the temperature high enough to be safe?
We are cooking a roast beef sous vide style..can't wait to see how it turns out. Yesterday, I seared the meat (a cross-rib roast0 on all sides, then seasoned with garlic, black pepper, alder wood smoked sea salt, Tuscan Italian herb mix, sliced pepperocini's, then we vacummn sealed it in a bag and popped into a large container, added our anova sous vide heater and will 'decant' it tonight.
Making salad, mashed cauliflower to go with it and will prolly have a very small (70 calories) gluten-free ciabatta roll with it, and for dessert either fresh fruit (might bake one of our homegrown apples) or ?
Yes, it is safe. Here is a link - scroll down the page to Technique and Food Safety for a better explanation than I can give. We are cooking this roast at 130 degrees for about 27 hours. http://www.douglasbaldwin.com/sous-vide.html#Safety_Summary
This is the first time I have heard of that cooking method so I had to look it up. Interesting idea. What I found said that meat cooked this way had fewer if any overcooked spots. Is the temperature high enough to be safe?
How did your beef turn out, Pat? It sounds so good! What in the world is a anova sous vide heater???
We are cooking a roast beef sous vide style..can't wait to see how it turns out. Yesterday, I seared the meat (a cross-rib roast0 on all sides, then seasoned with garlic, black pepper, alder wood smoked sea salt, Tuscan Italian herb mix, sliced pepperocini's, then we vacummn sealed it in a bag and popped into a large container, added our anova sous vide heater and will 'decant' it tonight.
Making salad, mashed cauliflower to go with it and will prolly have a very small (70 calories) gluten-free ciabatta roll with it, and for dessert either fresh fruit (might bake one of our homegrown apples) or ?
It was incredible...you wouldn't think you could get this degree of tenderness from a cross-rib roast (which is best for pot roasts and decent as a roast). I look forward to cooking the other tougher cut roasts I have in the freezer this way. The anova sous vide immersion heater is the cheapest way I know of to cook sous vide. A complete machine is in the hundreds. Here's a link to what I have: http://anovaculinary.com/products/anova? utm_source=bing&utm_medium=cpc&utm_campaign=search+|+us&utm_term=22649660619&utm_content=4442983291
How did your beef turn out, Pat? It sounds so good! What in the world is a anova sous vide heater???
I do something kind of weird with a pork butt. It's called ChaShu and it's something that one of my son's ex-GFs showed me (she is Japanese and she taught me a lot about Japanese cooking). You boil tea bags and garlic with the pork butt in the liquid. Then you let it stand for a few days in the fridge; she said to let it go at room temp for 3 days, but that was way too much of an ick factor for me, so I do it in the fridge. As you want, you take it out of the fridge, slice off a few slices for munching, and then put it back in the fridge. Once the butt has been eaten, you can freeze the tea to use another time. Honestly, it sounds just plain weird, but it's just delicious.
Tonight, we are having the remainder of the London Broil from Sunday. I will pickle onions for about an hour, then will slice the beef very thinly and saute the slices. We have some low-carb wraps (60 calories) and I will serve the beef in the wraps with lettuce, slivered squash (must get the squash in there!), sliced tomatoes, the pickled onions, and Italian salad dressing. And yes, I'm winging it as I go. But really, how bad can it be?
Is there much difference between the Crock Pot and sous vide cooking method? Sorry for my ignorance here, but they sound similar and I'm sure there's a difference. I love the Crock Pot in how it cooks tough meats and melds the flavors of certain soups, so the sous vide method of cooking has me curious.
It was incredible...you wouldn't think you could get this degree of tenderness from a cross-rib roast (which is best for pot roasts and decent as a roast). I look forward to cooking the other tougher cut roasts I have in the freezer this way. The anova sous vide immersion heater is the cheapest way I know of to cook sous vide. A complete machine is in the hundreds. Here's a link to what I have: http://anovaculinary.com/products/anova? utm_source=bing&utm_medium=cpc&utm_campaign=search+|+us&utm_term=22649660619&utm_content=4442983291
Tonight's dinner is leftover roast maybe as a pannini with cheese.