Gravy's Cooking Thread
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Lanx
<Prior Amod>
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Grilled up some burgers/dogs and wasabi steak burritos for the neighbors. (i'm the only asian so i had to put some asiany flare, you just rub some wasabi and lemon on a steak overnight btw)
man i really miss my grillgrates (gave them to a neighbor/friend along w/ my trusty weber when i moved)
Amazon.com : Set of Three 13.75 Garden
i hate these gas grill shits, it's a shared backyard grill for the house (4 tenants) so i can't complain, but man, there's just no life w/ propane.
anyway there are still july 4th meat sales, going round, anyone stocking up on some cow? (i'm waiting until 2hrs b4 closing time tonite, i know one of my grocers puts their $3 nightly manager coupon on meat at that time)
man i really miss my grillgrates (gave them to a neighbor/friend along w/ my trusty weber when i moved)
Amazon.com : Set of Three 13.75 Garden
i hate these gas grill shits, it's a shared backyard grill for the house (4 tenants) so i can't complain, but man, there's just no life w/ propane.
anyway there are still july 4th meat sales, going round, anyone stocking up on some cow? (i'm waiting until 2hrs b4 closing time tonite, i know one of my grocers puts their $3 nightly manager coupon on meat at that time)
chaos
Buzzfeed Editor
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idk, I do my brisket at 130 and it comes out more pink than that. Maybe the difference between our strong, virile, American beef and your tea drinking, pansy British beef? Maybe just the lighting, idk.Was away for the weekend so started a beef brisket and came back to it 60 hours later. Was cooked at 129 degrees, tasted amazing, incredibly tender. Still not as pink/rare as I like my beef, how low should I go to really get it rare?
In theory you could do it like a steak I suppose, at 125. I would think it would still be just as tender.
Adebisi
Clump of Cells
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In an effort to eat better I've started making salads for lunch.
Lettuce
Ranch
Tomato
Raw cashews
Red onion
Avocado
Feta
Pepper
Lemon Juice (used to get more out of the Ranch, since I don't use very much)
Pretty damn good. I'd say about 450 calories, which is less than what I usually have for lunch.
Lettuce
Ranch
Tomato
Raw cashews
Red onion
Avocado
Feta
Pepper
Lemon Juice (used to get more out of the Ranch, since I don't use very much)
Pretty damn good. I'd say about 450 calories, which is less than what I usually have for lunch.
Soygen
The Dirty Dozen For the Price of One
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Made my gf and I dinner this weekend. Broccoli cheddar bacon soup and sous vide scallops with mango mint salsa. Both were very good. Both recipes from:Modernist Cooking Made Easy - Modernist Cooking Made Easy
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I made a bourbon glazed pork loin last weekend. 134 for about 12 hours, then put it in the marinade/glaze in the fridge over night, then finished on a smoking hot grill. It was really good - that bourbon glaze is totally worth doing.
Bourbon Glazed Sous Vide Pork Tenderloin - Modernist Cooking Made Easy
Bourbon Glazed Sous Vide Pork Tenderloin - Modernist Cooking Made Easy
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opiate82
Bronze Squire
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129F should definitely be pinker than that, have you double-checked your bath temp with a calibrated thermometer? Maybe your sous-vide cooker is off... Temp the meat too when you take it out, if your bath is properly set the meat should not climb above the set temp.
Ichu
Molten Core Raider
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This might not be sound, but was your brisket bag just floating freely in the water? From what I understand the Anova works by turning the heating element on and off, rather than by holding a specific temperature.
If it was sitting right beside the element for 60 hours with hotter than 129 water blowing into it that might add up.
If it was sitting right beside the element for 60 hours with hotter than 129 water blowing into it that might add up.
Gravy
Bronze Squire
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It could be the industrial strength pain killers I'm on right now, but I'm having a hard time visualizing how that keeps it submerged.