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Old 04-14-2019, 08:48 PM   #31
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Quote:
Originally Posted by Andy M. View Post
If you cook it for too long, then you start getting texture problems. You could conceivably have a rare steak that's the texture of oatmeal at the extreme.
Yes, you are absolutely right, but steak doesn't need to be cooked that long, or to that low temperature. I was being theoretical. From a practical point, you can cook chicken to a lower than thought to be safe temperature, if you cook it long enough.

As I already stated, sous vide cooking for me is like getting a new toy to play with. Most of my experiences have been great! Some have been, "Well, that was okay." So far, I have not had a bad experience.

CD
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Old 04-14-2019, 08:54 PM   #32
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I have asked the powers that be to set up a dedicated Sous Vide section on DC. I do realize that the admin and mods don't want to have to manage 500 separate forums, but if a few of us say "pretty please," maybe they will indulge us.

I would offer to moderate that forum, but I don't see anyone letting me moderate any forum.
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Old 04-14-2019, 09:20 PM   #33
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I love sousvide, but not tonight for us. I'd love to have a dedicated forum.

It's such a beautiful warm evening with this glorious daylight, we had a Mexican appetizer good time with our wine watching the sunset.
Seafood ceviche
Killer guacamole
Taquitos with cheese
Nacho Dorito's


Ice cream for later.
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Old 04-14-2019, 10:25 PM   #34
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Thanks for the link to the chart Andy.
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Old 04-14-2019, 10:50 PM   #35
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What FABULOUS looking dinners here, everyone! Roch....I sure could go for a couple of those perfectly cooked lamb riblets and a slice of your berry pie.

I had a lazy Sunday afternoon breakfast-for-dinner. A poached egg over a toasted English muffin, asparagus, and a fresh fruit salad.
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Old 04-14-2019, 11:03 PM   #36
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Quote:
Originally Posted by caseydog View Post
For those of you who don't cook sous vide, yet, getting an immersion circulator is kind of like getting a chemistry set when you were a kid -- well if you were a kid in the sixties, like me.

When I got mine, it felt just like that. It is a culinary toy that can do some amazing things with. When I bought one for my 86-year-old chemical engineer father, he dove in head first. Same thing.

It is not god's gift to cooking. But, it is a whole lot of fun to cook with. Like any cooking technique, it does some things amazingly well, and other things... well, "that was okay."

Circulators have gotten cheap. My Anova was 140-bucks. They have cheaper models now.

It is worth the money to have a new way to play with your food, IMO.

CD
Well said, casey. It is fun to play with your food.

I got my Anova Nano for Christmas and it was about $65-$69, I forget which. I can set it directly at the device or from my phone via the app.

I'm in favor of a dedicated Sous Vide Forum.
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Old 04-14-2019, 11:09 PM   #37
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Tonight I made some tacos, with some chicken livers in chipotle sauce - an old recipe from (I think) Diana Kennedy's Recipes From The Regional Cooks of Mexico. It is one of those that I have made countless times, and have also tweaked it, using dried moritas, and some of that salsa negra from Rick Bayless's Mexican Kitchen. The original recipe had just canned chipotles; still good, but not like the tweaked version.

Tacos, with chicken livers and chipotle filling. by pepperhead212, on Flickr

Leftover mix, after the 4 tacos - many more tacos worth left!
Chicken livers in chipotle sauce. by pepperhead212, on Flickr

I posted the recipe on another thread.
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Old 04-15-2019, 06:43 AM   #38
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Last Night's Breaded Pork Loin Chop, Fried Apples, Leftie Corn with Peas added, Mashed Yukons...


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