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What's cookin?

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Custard

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Re: What's cookin?
« Reply #1410 on: October 17, 2023, 08:22:47 PM »
A seafood medley in garlic or lemon butter served over pasta or veggies
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ThePAMan

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Re: What's cookin?
« Reply #1411 on: October 17, 2023, 08:29:07 PM »
Quote from: Custard on October 17, 2023, 08:22:47 PM
A seafood medley in garlic or lemon butter served over pasta or veggies

I need the instructions/link for the recipe to read how to do it.
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No one in Mn

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Re: What's cookin?
« Reply #1412 on: October 17, 2023, 08:32:49 PM »
Quote from: ThePAMan on October 17, 2023, 08:10:57 PM
Bought a new Instant Pot, 8 quart, during the last Amazon Days thing. It has a sous vide function. Who has a sous vide beginner receipe for me to try?
Have you googled sous vide orange chicken ?
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ThePAMan

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Re: What's cookin?
« Reply #1413 on: October 17, 2023, 09:04:28 PM »
Quote from: Mn on October 17, 2023, 08:32:49 PM
Have you googled sous vide orange chicken ?

Is that a thing? Wow, if so.
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Custard

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Re: What's cookin?
« Reply #1414 on: October 17, 2023, 10:14:49 PM »
Just get yourself some shrimp, scallops, crab, lobster, whatever. Remove from shell and put in a gallon ziploc bag with garlic, good butter, some garlic, and a squeeze of lemon. If you don’t have a vacuum sealer just leave a corner of the bag unzipped and submerge it to push excess air out then seal it. Make sure the seafood in the bag is submerged in the water. I usually use a clip on the side of the pot to hold it in place. Set the sous vide for 140-145 degrees and let it cook for an hour. Ready to eat. It will be quite rich so serve it over some filler like pasta or veggies or something.
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Custard

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Re: What's cookin?
« Reply #1415 on: October 17, 2023, 10:20:40 PM »
Cod loins done the same way are good too. Little salt and pepper on them first.

Or steaks. Salt and pepper your steaks and cook them from 129-135 for at least an hour or two. Take out, pat dry, then sear in a ripping hot cast iron skillet or on a griddle. Do it outside so you don’t stink up the house. You’re only putting a crust on the outside, the steak it already perfectly cooked edge to edge so it doesn’t take much.
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ThePAMan

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Re: What's cookin?
« Reply #1416 on: October 18, 2023, 07:05:41 AM »
I'll try that with some steaks when I have some time. Been pan frying them lately.
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ThePAMan

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Re: What's cookin?
« Reply #1417 on: October 29, 2023, 02:29:12 PM »
Did the sous vide today with some Costco choice steaks, those thick, lean ones you can get in a 5 pack for 9.99 lb. Added some Montreal steak seasoning and a ziplock bag with 2 binder clips and 4 spoons to keep it submerged. 2 hours at 130. Seared in the pan a minute a side and 30 seconds on a thick end. Added some salted butter. The PassiveWoman very happy with the medium rare result.

Going to cook the other 3 steaks, without doing the sear, now.
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ThePAMan

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Re: What's cookin?
« Reply #1418 on: October 29, 2023, 02:30:27 PM »
I put both steaks in the same ziplock bag. Not sure that is how you are supposed to do it, but it worked.
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No one in Mn

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Re: What's cookin?
« Reply #1419 on: October 29, 2023, 03:19:47 PM »
Quote from: ThePAMan on October 29, 2023, 02:29:12 PM
Did the sous vide today with some Costco choice steaks, those thick, lean ones you can get in a 5 pack for 9.99 lb. Added some Montreal steak seasoning and a ziplock bag with 2 binder clips and 4 spoons to keep it submerged. 2 hours at 130. Seared in the pan a minute a side and 30 seconds on a thick end. Added some salted butter. The PassiveWoman very happy with the medium rare result.

Going to cook the other 3 steaks, without doing the sear, now.
Why no sear on round 2 ?
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ThePAMan

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Re: What's cookin?
« Reply #1420 on: October 29, 2023, 03:24:44 PM »
Quote from: Mn on October 29, 2023, 03:19:47 PM
Why no sear on round 2 ?

Going to wait until ready for consumption.
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No one in Mn

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Re: What's cookin?
« Reply #1421 on: October 29, 2023, 03:29:49 PM »
Quote from: ThePAMan on October 29, 2023, 03:24:44 PM
Going to wait until ready for consumption.
So they're in the pool for a couple of hours and into the frying pan for dinner tonight, between the end of hoops and before kick off  ?
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ThePAMan

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Re: What's cookin?
« Reply #1422 on: October 29, 2023, 03:30:33 PM »
Quote from: Mn on October 29, 2023, 03:29:49 PM
So they're in the pool for a couple of hours and into the frying pan for dinner tonight, between the end of hoops and before kick off  ?

Probably middle of week for dinner.

Think I should sear then store?
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No one in Mn

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Re: What's cookin?
« Reply #1423 on: October 29, 2023, 03:34:47 PM »
Quote from: ThePAMan on October 29, 2023, 03:30:33 PM
Probably middle of week for dinner.

Think I should sear then store?
Check with Custard or anybody who sous vides. My guess is you would want to put them back in the sous vide on dinner day to get them back to 130, then sear.

Sterility may be an issue tho. For the steaks.
« Last Edit: October 29, 2023, 03:42:48 PM by Mn »
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ThePAMan

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Re: What's cookin?
« Reply #1424 on: October 29, 2023, 04:36:06 PM »
Quote from: Mn on October 29, 2023, 03:34:47 PM
Check with Custard or anybody who sous vides. My guess is you would want to put them back in the sous vide on dinner day to get them back to 130, then sear.

Sterility may be an issue tho. For the steaks.

Found this. Basically re-sous vide for a few minutes then sear.

https://www.kansascitysteaks.com/cooking-instructions/reheat-steak#:~:text=Fill%20your%20sous%20vide%20container,prefer%20a%20well%2Dseared%20steak.
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