Love my pressure cooker. I use it mostly for soups/stews though. Used it a lot more during the winter, but I still break it out once a month-ish for chicken soup (mirepoix + a whole chicken + bay leaf, cook for an hr, add some cooked rice).
Gravy's Cooking Thread
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I've been thinking about experimenting with a pressure cooker, too. Maybe I will yet get one.
And as far as the tilapia goes - I did it in the sous vide because I could. I wanted to try fish in there, and try different ways to finish it. We were going to be having it anyway, so I figured this was a good test for different finishing. Left is under the broiler, right is torch. Texture of the torched fish is better. I think the torch is the way to go.
And as far as the tilapia goes - I did it in the sous vide because I could. I wanted to try fish in there, and try different ways to finish it. We were going to be having it anyway, so I figured this was a good test for different finishing. Left is under the broiler, right is torch. Texture of the torched fish is better. I think the torch is the way to go.
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Just devoured the duck legs that were cooking whilst I was at work. Definitely like no duck legs I've ever had before. It could have been the dry brine or the sous vide but on this experience the sous vide gets a thumbs up from me.
I have some turkey mince burgers in there now for work tomorrow - had to use up the mince. Also got some lean beef casserole steaks and a beef topside joint reduced from the supermarket that I'm going to cook.
I have some turkey mince burgers in there now for work tomorrow - had to use up the mince. Also got some lean beef casserole steaks and a beef topside joint reduced from the supermarket that I'm going to cook.
Gravy
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chaos
Buzzfeed Editor
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I finally made this. I doubled up the recipe to make a bigass crust. It turned out different than I thought it would. I expected it to be crispier than it was, and thinner. It was actually really good though. I was shocked. Better than any gluten free pizza dough I have had.
I do pressure cooker stuff all the time. Modernist Cuisine has a huge section on it and you can do crazy things with it, like polenta or rice dishes in almost no time at all.
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so for at least the last 2 months my staple meals at work (breakfast and lunch) have been turkey mince that was made the day before and reheated at work, cooked with bell peppers, mushrooms and thai curry paste. I bought the sous vide in the hope it would allow me to enjoy a greater variety of meats that are much tastier reheated or ate cold the next day.
I made a batch of turkey burgers with some mince that was in the fridge, and despite being refrigerated overnight and reheated in the microwave, the taste and the texture is far superior to my usual way of cooking the mince. On this evidence and the duck legs then the sous vide was a worthwhile purchase
I made a batch of turkey burgers with some mince that was in the fridge, and despite being refrigerated overnight and reheated in the microwave, the taste and the texture is far superior to my usual way of cooking the mince. On this evidence and the duck legs then the sous vide was a worthwhile purchase
Borzak
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I mostly cook duck in mine. I dunno, none of the duck breat I cook have don't any fat on them, but I only cook wild duck. There are no legs or wings to speak of. Just 2 breast. Ummmm soo good.
It's pretty much the only way I cook duck now. If I kill a canvasback I'll cook them whole. It's the single best tasting duck, considering their diet is mostly wild celerty ummm just thinking about it. My grandmother does them and does dressing all at once in the pan. I can't touch it so they immediately go to her.
Joeboo
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Went to the grocery store yesterday and all of their half & half and heavy whipping cream was like 75% off because it was all due to expire in about 3 days. Just about bought them out of the stuff, time to make a shitload of home made ice cream & frozen custard. Hell yeah.
Sir Funk
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Awesome! Glad it worked out for you. I do love that crust and eating pizza on top of cheese is definitely some next level shit!
Those duck legs looked great, man! You got a different sous vide machine that wasn't the Anova, correct? Give some plain old chicken breasts a try sometime--I know you shy away from them but I think you'll like what comes out even a couple days after.
Cot dayumn! I have wanted an ice cream machine so bad lately. Which one do you use? I might have to whip out the old coffee can method to get a quick-fix soon
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I just picked up some chicken breast, gonna cook them for my dinner tomorrow. I am hoping the chicken breast sous vide will be a lot more enjoyable the next day than when cooked normally
Joeboo
Molten Core Raider
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I caught this one on sale for $29 last winter, it's pretty nice:Cot dayumn! I have wanted an ice cream machine so bad lately. Which one do you use? I might have to whip out the old coffee can method to get a quick-fix soon
Cuisinart Ice Cream Maker with Extra Freezer Bowl | Williams-Sonoma
I think you'll see sales in the off-season(I still make ice cream in the winter, screw it), but right now you probably won't find a great price on it anywhere
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We use our ice cream maker so often it is crazy. Especially when the fruit is in season. There are a lot of us, so we all get a little bit. But we put the drum immediately back in the freezer when it's done, because we're probably going to use it again the next day. And, when you can control the sugar that is in it, what's the objection to having that little treat after dinner? Especially when you have taught your kids how to make it, and they all take turns.
Totally worth the money.
This brings up an interesting thing - What kitchen gadgets have you purchased that you haven't used? The only one that I had, and I did use it for a while, is the bread maker. We got rid of it, now. But, waffle maker, ice cream maker, stand mixer, immersion blender, actual blender, food processor, and hopefully the sous vide, are all things I wouldn't want to do without anymore. We're about to get a coffee roaster, and I know that'll get a lot of use.
Totally worth the money.
This brings up an interesting thing - What kitchen gadgets have you purchased that you haven't used? The only one that I had, and I did use it for a while, is the bread maker. We got rid of it, now. But, waffle maker, ice cream maker, stand mixer, immersion blender, actual blender, food processor, and hopefully the sous vide, are all things I wouldn't want to do without anymore. We're about to get a coffee roaster, and I know that'll get a lot of use.
Borzak
Bronze Baron of the Realm
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What what? I pluck the feathers on my deplucking machine and give her the whole canvasback and she cooks it with cornbread dressing all at once. Something similar to this. She makes the cornbread separate at first obviously. I don't have her recipe because it's "magic".
Before anyone ask. Duck plucking machine.
Joeboo
Molten Core Raider
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Keurig coffee maker - used every week day when I'm in a hurry before work
French press coffee maker - use it on weekends when I have more time
Vitamix Blender - probably use it once a week or so to make a smoothie or blend up a sauce for dinner
Ice Cream maker - bought it last winter but have only used it a handful of times, plan on using it a ton more this summer
Outdoor propane grill - use it probably 40-50 times per year. Several times a week in the warm months, once every few weeks in the winter
That's really it as far as regular-use kitchen gadgets. We have a Kitchenaid mixer, but we rarely get it out(use it a lot at the Holidays when my wife is baking) and we maybe use our waffle maker once every 3-4 months(I prefer to make french toast in a skillet/oven, we all like that more than waffles)
I don't own a food processor(use the blender), sous vide, vacuum sealer, or anything else of that sort.
