59billy's latest activity
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59billy reacted to tallgrass_coyote's post in the thread Looking at upgrading and would welcome advice/opinions. with
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Ran out of furlough projects and the weather finally cooled down. Cut about 60 trees yesterday morning and had some 16-18" to deal with... -
Paid $50 for this, needs carburetor work and a key and some minor cosmetic stuff and an oil change. Supposedly it runs on starting fluid.
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We almost ate it up, brfore taking an ‘after’ photo! Philbert
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great now I remember I need this thing. I’m gonna get one sooner or later
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I often braise them 3 to 3-1/2 hours in a Dutch oven, which I really like as well. The texture, and the flavor, come out very different...
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Nice looking chuck roast, Philbert. We use chucks for Pepper Stout Beef. A little more involved than sous vide though. We do sous...
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Since it came up today, I will post an update. Just bought a nicely, marbled chuck roast, that I will SV for 48 hours (!) @ 140°F. A...
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Scored a bunch of chicken breasts yesterday at COSTCO. Last day of sale, so Manager marked them down to half price. Froze them in...
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Lots of variables, preferences, etc., A lot of this was developed for restaurants, catering, etc., where a lot of people have to be...
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Thanks for taking the time to post the links. I'm having surgery in a couple weeks and I'll be home for three months so I'll have plenty...
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Here are a couple of websites which may be helpful: A Practical Guide to Sous Vide Cooking - Douglas Baldwin...
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I understand the water stays at a set temperature but how do you know when the center of the food is at the temperature you want.
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Thanks. I find it interesting and may try it later on. I'm not at all concerned about cooking in plastic. I've made plenty of ham and...
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‘Sous Vide’ is French for ‘under vacuum’, so some people obsess over that. Some people buy vacuum sealers, like Food Savers, or stuff...
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Key part is ‘precision temperature control’. Say you want a steak cooked to 135°F, internal temperature: ‘pink in the center’. On a...