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What's cookin?

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ThePAMan

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Re: What's cookin?
« Reply #60 on: July 13, 2020, 04:13:42 PM »
Quote from: illiniray on July 13, 2020, 12:42:39 PM
Quote from: ThePAMan on July 13, 2020, 08:00:23 AM
Quote from: Custard on July 12, 2020, 10:05:22 PM
Is your tenet that it should just be called “jus?”

Yes, as "au" means "with

As you probably know, not literally, but in the cases of au jus, au vin, or au gratin; 'with the' would express the effective meaning.  In other contexts  au (the contraction of 'a le') or 'a la' can mean to the, at the, in the style of ... 

But since people are now Christmas gifting,  irregardless is a word, and people start sentences with but and which and and.  And abuse ellipses.

Consider yourself smitten as well.....BAM!
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Custard

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Re: What's cookin?
« Reply #61 on: July 13, 2020, 07:11:40 PM »
Teriyaki/honey/garlic/red pepper flake NY strips sous vide to 130* and soon to be seared at 700 degrees over open fire.

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Custard

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Re: What's cookin?
« Reply #62 on: July 14, 2020, 09:14:45 AM »




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Chickengeorge

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Re: What's cookin?
« Reply #63 on: July 14, 2020, 04:39:28 PM »
I would demolish that!
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No one in Mn

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Re: What's cookin?
« Reply #64 on: July 14, 2020, 07:52:48 PM »
Quote from: Chickengeorge on July 14, 2020, 04:39:28 PM
I would demolish that!
It wouldn't have gotten past sliced for me. Cooked just right.
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Custard

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Re: What's cookin?
« Reply #65 on: July 14, 2020, 09:48:55 PM »
Quote from: Mn on July 14, 2020, 07:52:48 PM
Quote from: Chickengeorge on July 14, 2020, 04:39:28 PM
I would demolish that!
It wouldn't have gotten past sliced for me. Cooked just right.

That’s the beauty of sous vide. When I got in from fishing it was ready so I seared it and it was medium rare from edge to edge with no gray layers. I definitely snarfed some before I tossed it with the veggies and the sauce. I cook the other stuff and then toss the beef strips in and toss then immediately serve
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ILLove1997

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Re: What's cookin?
« Reply #66 on: July 14, 2020, 10:37:12 PM »
I've been doing sous vide for 7 years now

works great in certain applications, thick cuts especially
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Chickengeorge

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Re: What's cookin?
« Reply #67 on: July 15, 2020, 02:49:48 PM »
Quote from: Custard on July 14, 2020, 09:48:55 PM
Quote from: Mn on July 14, 2020, 07:52:48 PM
Quote from: Chickengeorge on July 14, 2020, 04:39:28 PM
I would demolish that!
It wouldn't have gotten past sliced for me. Cooked just right.

That’s the beauty of sous vide. When I got in from fishing it was ready so I seared it and it was medium rare from edge to edge with no gray layers. I definitely snarfed some before I tossed it with the veggies and the sauce. I cook the other stuff and then toss the beef strips in and toss then immediately serve

Before you sear it, is the meat still fairly pink all around?  Do you try to sear all sides or just top/bottom?  Thanks.
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Custard

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Re: What's cookin?
« Reply #68 on: July 18, 2020, 05:48:04 PM »
Idk it kinda just looks gray on the outside like something that had soaked in hot water for a long time then I usually just sear each side for about 60-90 seconds over very high heat, you don’t want to cook into the piece of meat just put a crust on the outside.
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ThePAMan

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Re: What's cookin?
« Reply #69 on: July 31, 2020, 10:42:00 PM »
Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp)  pot roast. Anyone have an recipes?
« Last Edit: July 31, 2020, 10:44:02 PM by ThePAMan »
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Chickengeorge

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Re: What's cookin?
« Reply #70 on: August 02, 2020, 12:45:29 PM »
Quote from: ThePAMan on July 31, 2020, 10:42:00 PM
Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp)  pot roast. Anyone have an recipes?

Bought one of those for the wifey (at her request).  She made a beef stew with it.  It was not good.  Hasn't been used since.

I do have a good crock pot recipe, if you like yard bird. 

Chicken Continental.  Line the bottom of the crock pot with dried beef (the kind that comes in a jar, Hormel is what we use).  Wrap 4-6 chicken breasts with bacon and put in the crock pot.  Mix up 1 cup sour cream, a can of cream of mushroom soup, and 1/4 cup of flour (you can use more flour if you want it to be thicker, I usually do).  Pour that on top and let'r cook on low for 8 hours. 

Serve it up with noodles or we usually go with mashed potatoes.  If we're feeling lazy, will just use the microwave mashed potatoes, which are pretty good.  The topping makes for a good gravy.  Also, it reheats really well.  Enjoy.
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No one in Mn

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Re: What's cookin?
« Reply #71 on: August 02, 2020, 05:39:06 PM »
Quote from: ThePAMan on July 31, 2020, 10:42:00 PM
Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp)  pot roast. Anyone have an recipes?
That's what my Mississippi pot roast recipe is.
The common online recipes are for using a slow cooker.
You'll just have to adapt your cook to a generic Instant Pot Chuck roast recipe
I used a smoker, and it's always gotten good reviews.
Leftovers in the waver to get the chill off.
Mayo/horseradish mix goes well.
Member smiting me for "au jus" ?
Custard cooked it also.
« Last Edit: August 02, 2020, 05:44:11 PM by Mn »
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illiniray

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Re: What's cookin?
« Reply #72 on: August 02, 2020, 06:46:39 PM »
Quote from: ThePAMan on July 31, 2020, 10:42:00 PM
Mrs. Enabler-In-Chief bought an Instant Pot pressure cooker. So far I've made brown and white rice. And she has done nothing.. I've seen an interesting recipe for pepperoccini(sp)  pot roast. Anyone have an recipes?

I bought my wife some kind of pressure cooker. We have never used it.

The best cookware I ever used was Saladmaster stainless steel. Bought that for my first ex-wife from some fast talking salesman. Good stuff, but expensive.   
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No one in Mn

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Re: What's cookin?
« Reply #73 on: August 02, 2020, 07:51:55 PM »
The last of the CAB prime flank steak at $3/#. A steal.
With Mn sweet corn and tomato, and an avocado.

 
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Custard

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Re: What's cookin?
« Reply #74 on: August 02, 2020, 09:01:50 PM »
Man $3 a lb for flank steak? You dirty SOB.

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