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Photographs AND Memories -~ Jim Croce

MIND Games John Lennon

Well the mood determines the elixir of choice. Sometimes a nice brandy, or a good rye, both straight of course. Every now and again a Manhattan works well too!

For about the last 25 years I have used a ss mixing glass with a pint glass to shake/mix cocktails and a strainer to um...strain. Works great! Ten years ago I was gifted one of the "one-piece" shakers. It was a complete failure. Sometimes old-school is better than "new and improved"!

Rockin' in the Free WORLD ~ Neil Young

I agree! At some point the texture factor comes into play. There is a little tug left on shorties at 60 hours. There is no right/wrong, just personal preference. The lobster tails were the little 4oz.ers. My local butcher had a deal for a 12oz NY strip and the 4 oz. lobster tail for Valentine's...

I agreee! Beef shorties are absolutely heavenly cooked sv. I prefer them cooked about 60 hours rather than 72. Off the subject here but fish and seafood are wonderful cooked sv, as they are so delicate in nature. I recently sv'ed lobster tails, that came out perfect in minimal time.

HOTEL California ~ Eagles

GIVE Peace a Chance ~ John Lennon

Give Me LOVE ~ George Harrison

I agree....on the world wide net any statement is out there to be read by one or millions. So we should be careful as to what we say. But I stand by my statement. I am a better than fair cook (by hard work not by training) and I'm a better than fair smoker/griller. I can get great results using...

I understand completely GG! And mean no harm. Sous Vide isn't for everyone, and to be honest when I first heard of them, my thoughts were that I absolutely had no interest in using or buying a circulator. But the cooking forum I was on at the time had members posting pics of their...

Okay, i stand to be corrected, I do not know what surprises you! But what I do know is my Anova fits into a drawer when not in use. It is a very viable tool for cooking enthusiasts that don't want to BE perfect to get perfect results.

You would be surprised at how many top-end steakhouses use this method. And you are correct in saying properly selecting, preparing, and cooking meat can get you the same results.....but, you dial in the temperature and you CANNOT overcook or dryout your meat. It is perfect! As I type I'm SV'ing...

MAMA'S Don't Let Your Babies Grow Up To Be Cowboys ~ Waylon and Willie

I bought mine while Anova was offering $75.00 off. I was a bit leery, actually a lot leery at first! But my only regret is that I waited longer than I should have. You can make world class steakhouse steaks at home as good or better than them for much cheaper, or turn cheap cuts such as chuck...

I have been SV'ing for about three years. I am by no means an expert, but after awhile it's like using any other tool....second nature. The most important thing tho, is to follow safety guidelines for temperature and time, otherwise you risk breeding nasty bacterias. There are many charts...

Every LITTLE Thing She Does is Magic. The Police

My Little TOWN ~ Paul Simon

Thanks for the warm welcome! I should have added in my intro that I enjoy cooking outside Spring, Summer and Fall. The Winter finds me inside cooking, usually ethnic foods. If I haven't done it, I'd like to learn how!

MORNING Has Broken ~ Cat Stevens

I have not. I have a juicer. I was going to say a coffee filter but that may take a week to drain. Do you have a fine-mesh strainer? In lieu of that you can always double or triple the cheese cloth until you like the results.:smile:

I have not. I have a juicer. I was going to say a coffee filter but that may take a week to drain. Do you have a fine-mesh strainer? In lieu of that you can always double or triple the cheese cloth until you like the results.:smile:

Till The Morning COMES Neil Young

Welcome from another newbie! That was a good tip about soups and stews! I agree! For storage, vacuum sealing food in bags to be rerigerated or frozen really extends shelf life.