Sludig
Potato del Grande
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Cheap Meals: Eating on a budget.
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moonarchia
The Scientific Shitlord
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The oil in the pesto doesn't give it a weird greasiness?
I ask because anytime I tried putting fat, like butter or oil in with a protein, it was disgusting. The fat started to break down and it's like everything was just coated in slime. The stupid hipsters that make Jule presear and put butter in with things like steak, and it's pretty bad.
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fris
Vyemm Raider
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Butter on steak is pretty common in restaurants, Pan or grilled
You're right about too much oil fat in sous vide though. That much can coat the tongue and prevent you from tasting anything. Like Homer at that chili contest
But pesto is also a lot of strong flavors, and it's folded into plain pasta. The win here is how easy it is. Just dump into zip lock, cause my vacuum sealer is broken, set wand to 145? I forget, I have to ask Alexa every time. Come back an hour or 2 later, maybe 3. Boil pasta, dump bag on cooked pasta. Only 1 dirty pot.
You're right about too much oil fat in sous vide though. That much can coat the tongue and prevent you from tasting anything. Like Homer at that chili contest
But pesto is also a lot of strong flavors, and it's folded into plain pasta. The win here is how easy it is. Just dump into zip lock, cause my vacuum sealer is broken, set wand to 145? I forget, I have to ask Alexa every time. Come back an hour or 2 later, maybe 3. Boil pasta, dump bag on cooked pasta. Only 1 dirty pot.
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Lanx
<Prior Amod>
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100% butter is wonderful with protein, but anytime I've tried using a tablespoon or so and some aromatics to go in with some steaks, it just turned out weird. It was just greasy and there was this bad mouth feel. I guess that's why I was asking about the pesto because it's a lot of olive oil. I've not ever sous vide chicken before, and maybe that's just a good combination. If it doesn't get that greasiness, that's actually a pretty nice deal to make an easy pasta.
At this point though it's easier for me to fire up the gas grill and cook the chicken there pull it off and then add it to whatever pasta I want to.
Does it cooking with the pesto really make that big of a difference overall flavor wise? I'm like pesto pretty often and even buy the trader Joe's stuff which is surprisingly good if you're being lazy. They've got a sun dried tomato pesto that's actually really good too.
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fris
Vyemm Raider
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because i don't have a real vacuum sealer, having some fluid in the bag helps get all the air out. no homo, i do my best to either suck out the air or hold it under the water of the pot holding the sous vide. my problem now is cooking chicken almost any other way risks over cooking. chicken, especially breasts, just dry out so easily. i can feel a steak and cook it perfect, i just don't do chicken enough.
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Lanx
<Prior Amod>
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When I sous vide, it's typically in a gallon sized Ziploc bag. I don't do the sealing shit, just use the water pressure to push the air out.
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That's what I usually do. Why screw around with vacuum sealing.have you tried the clipping method?
fris
Vyemm Raider
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ya, but it's not perfect. not bad enough for my cheap ass to buy another vacuum sealer lolhave you tried the clipping method?
Sludig
Potato del Grande
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All this French shit in the cheap thread.
Should be old based telling me the latest cheap deals on Tuna and how to make it into gourmet with Walmart great value ingredients.
My kitchen is lanx-ified at this point. Too many appliances, don't tempt me to try this shit too in search of so verging easy to do.
Should be old based telling me the latest cheap deals on Tuna and how to make it into gourmet with Walmart great value ingredients.
My kitchen is lanx-ified at this point. Too many appliances, don't tempt me to try this shit too in search of so verging easy to do.
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Lanx
<Prior Amod>
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this is actually the perfect place for sous-vide, cheap meals doesn't mean taste like shit and sous vide can turn cheaper cuts like chuck and round, tender. they need lots of that time to break down the collegen.
there are even crazies out there that smoke then sv an entire brisket
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Siliconemelons
Naxxramas 1.0 Raider
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I have a SV thing but i used it twice… never really got what it can do better?
Used it to dethaw some stuff once heh
Interested in better chicken though…
Used it to dethaw some stuff once heh
Interested in better chicken though…
Lanx
<Prior Amod>
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sv is really good at slow cooking, it'll turn tough cuts (muscle cuts, i.e. shoulder/rump) tender, i.e.
at 5$/lb can be 1/2 or even 1/3 your regular ribeye/strip price, bag it up (nothing fancy) sv at 135 for 4 hours and it'll be just as tender, throw it on a hot skillet for 2mins each side to make it look appetizing.
remember if you put it in sv for 4hours, it's not like youre actively cooking for 4hrs, it's literally taking a bath, like zero effort
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Talking about cheap cuts, are you able to find flat iron steaks anymore. When I was living in Charleston the grocery store right by my apartment was food Lion. I started buying them flat irons because they were maybe five to $7 depending upon the size, but it was almost 2 lb of meat most of the time. It's a ridiculously tender cut, and because I couldn't get skirt steak in the area, I would typically buy it for fajitas, but just doing a simple grill and slicing it was always delicious. I used to buy it all the time for years to do cookouts with the family and what have you.sv is really good at slow cooking, it'll turn tough cuts (muscle cuts, i.e. shoulder/rump) tender, i.e.
at 5$/lb can be 1/2 or even 1/3 your regular ribeye/strip price, bag it up (nothing fancy) sv at 135 for 4 hours and it'll be just as tender, throw it on a hot skillet for 2mins each side to make it look appetizing.
remember if you put it in sv for 4hours, it's not like youre actively cooking for 4hrs, it's literally taking a bath, like zero effort
I just can't find it here in Texas, or when I've seen it they're charging out the ass. It's supposed to be a cheap ass cut of meat because it's got this big connective tissue line that runs down the middle of it, but as long as that doesn't bother you, it's as tender as filet. I think it's supposed to be the second most tender muscle on the whole animal.
I think unfortunately the restaurant industry caught on to them much like hanger steaks, and what was considered to be a trash cut has now been elevated because of stupid chefs, so now I got to pay top fucking dollar for something that was probably minced or cut up into stew meat.
Siliconemelons
Naxxramas 1.0 Raider
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Flat irons like ribs and wings - once were cheap off cuts have gained popularity and now are more expensive.
I will try and sous vide a tougher meat and see how it goes
I will try and sous vide a tougher meat and see how it goes
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I just remember the first time seeing it in the grocery store in a vacuum packed package, I didn't know what it was. Just did a bit of research and found out it's quite delicious. For years I used to just buy it if I wanted steak, and again I was paying $3 a lb or something. Anytime I cooked it friends and family loved it. Would typically cook some quail along with it, or maybe some shrimp or surf and turf during season.
I just don't see it very often and when I do it's stupid expensive now.
