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Old 08-26-2015, 07:51 AM   #61
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For the sauce I just used the liquid from the bag reduced. For the spices I just used salt, pepper, paprika and garlic powder, and added a little apple cider vinegar and soy sauce to the sealed bag. I dumped it in ice water to chill it down and the fat solidified and stayed in the bag and I drained out the liquid.
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Old 08-26-2015, 08:04 AM   #62
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Old 08-26-2015, 08:58 AM   #63
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Originally Posted by HappyHighwayman View Post
For the sauce I just used the liquid from the bag reduced. For the spices I just used salt, pepper, paprika and garlic powder, and added a little apple cider vinegar and soy sauce to the sealed bag. I dumped it in ice water to chill it down and the fat solidified and stayed in the bag and I drained out the liquid.
Man, I need to quit going back and forth and just jump in. Basically, all I need is an Anova(or similar), a sealer, food grade bags, and the willingness to try right?

*EDIT*

How about freezer zip lock bags...will that work? Probably cut the initial expense by 30% by tossing the sealer?
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Old 08-26-2015, 09:00 AM   #64
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Man, I need to quit going back and forth and just jump in. Basically, all I need is an Anova(or similar), a sealer, food grade bags, and the willingness to try right?
Yes. For the Anova, a lot of the time I'm using liquid in the bag, and I don't bother with a vacuum sealer, just a zip-lock that I press the air out of. I find when vacuum sealing something with liquid you need to abort the vacuum part early or it will suck the liquid out along with the air.

I also own a Sous Vide Supreme which I use for dinner parties or larger pieces of food.

It's super easy.
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Old 08-26-2015, 09:18 AM   #65
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Thank you...it seems the immersion circulator type has come down in price to something reasonable since the last time I checked. This is gonna be fun.
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Old 08-26-2015, 09:20 AM   #66
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Thank you...it seems the immersion circulator type has come down in price to something reasonable since the last time I checked. This is gonna be fun.
I use it all the time. You can do a lot of braises with no hassle. I just set it up Sunday night before I go to bed and take it out 1-2 days later.
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Old 08-27-2015, 03:19 PM   #67
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Just received the tracking# on the Anova...and a fair amount of scorn/derision for purchasing "superfluous gadgetry". When I tuck into my fork tender sous vide pork tenderloin with calvados/chaterelle cream sauce without sharing...somebody's gonna be pissed.

Meanwhile, I did this one a while back and it turned out well---> http://www.bonappetit.com/recipe/tofu-yum-yum-rice-bowl

I used cashews instead of peanuts, and I'd wager my kimchi is waaaay spicier than what any sane restaurateur would offer.

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Old 08-27-2015, 03:20 PM   #68
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Quote:
Originally Posted by poach View Post
Just received the tracking# on the Anova...and a fair amount of scorn/derision for purchasing "superfluous gadgetry". When I tuck into my fork tender sous vide pork tenderloin with calvados/chaterelle cream sauce without sharing...somebody's gonna be pissed.

Meanwhile, I did this one a while back and it turned out well---> http://www.bonappetit.com/recipe/tofu-yum-yum-rice-bowl

I used cashews instead of peanuts, and I'd wager my kimchi is waaaay spicier than what any sane restaurateur would offer.

Nice. Looks tasty.
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Old 08-29-2015, 07:39 AM   #69
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^^Thank you!

Butter basted 2lb ribeye, finished in the oven...


It was like a big lump of fat fried in it's own rendered fat and basted with a different kind of fat. I briefly entertained the idea of plopping a dollop of garlic compound butter on it but felt ripping a hole in the space/time continuum might be unwise.

Serving the grilled romaine after the protein to cleanse things a bit was also a good call...
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Old 08-29-2015, 08:08 AM   #70
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Old 08-29-2015, 08:15 AM   #71
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Moved out when I was 18. Eating cold pizza out of an ice chest because I didn't own a fridge got old fast.
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Old 09-01-2015, 02:20 PM   #72
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Stuffed Poblanos (chevre/shrimp/white corn) with a tequila beurre blanc...






Paired with a Pilsner Urquell or four.
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Old 09-01-2015, 02:31 PM   #73
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Old 09-01-2015, 02:33 PM   #74
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Old 09-01-2015, 02:44 PM   #75
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Thanks fellas...I've seen what you two are capable of, your compliments carry weight.
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