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 Post subject: And, it begins...
PostPosted: Fri Feb 11, 2011 4:02 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Well, I'm doing my first really long cook via Sous Vide...a corned beef brisket. Hey, it may not be very exciting to you, but I've got two loaves of Dave's rye bread in my freezer, and a husband who keeps asking me when I'm going to make it. (In my defense, I was going to do this two weeks ago--I had already corned the beef--when I found out we needed to go to Chicago.) Andy's half Irish, so he's definitely looking forward to it.

Amy


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 Post subject: Re: And, it begins...
PostPosted: Fri Feb 11, 2011 4:08 pm 
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Joined: Fri Jan 16, 2009 7:50 pm
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It will be the new "watching paint dry." -- "Watching brisket in the circulator."


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 Post subject: Re: And, it begins...
PostPosted: Fri Feb 11, 2011 4:10 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
But watching paint dry is SO fun! You catch it in the right light, and you can see where's it's already dried, and where it needs to dry next. Heck, there's no way I'd rather spend a Saturday!

Amy


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 Post subject: Re: And, it begins...
PostPosted: Fri Feb 11, 2011 5:02 pm 
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Joined: Fri Jan 07, 2011 2:47 pm
Posts: 388
Groan. I. knew.better.than.to.look. You realize that sous vide is right up my alley at this point in life?


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 Post subject: Re: And, it begins...
PostPosted: Fri Feb 11, 2011 5:07 pm 
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Location: Telluride, CO
crystal wrote:
Groan. I. knew.better.than.to.look. You realize that sous vide is right up my alley at this point in life?

:roll: enabler...enabler...enabler... :ugeek:


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 Post subject: Re: And, it begins...
PostPosted: Fri Feb 11, 2011 9:03 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Oh yum! Maybe I also need some sous vide equipment...argggh


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 Post subject: Re: And, it begins...
PostPosted: Fri Feb 11, 2011 9:09 pm 
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Joined: Fri Jan 07, 2011 2:47 pm
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phoenix wrote:
Oh yum! Maybe I also need some sous vide equipment...argggh


Yes, and I am trying to be frugal, she keeps sucking me in; however, it does suit my current lifestyle.( :) )

Ps. Like the rest of you, kids, SO; quick dash- cookbooks/recipes; Get out just before roof collapses, IF, I am lucky.


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 Post subject: Re: And, it begins...
PostPosted: Fri Feb 11, 2011 11:10 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1523
Location: Ottawa, ON
I've done a few 48 hour cooks. Ya start to really wonder if it is a good idea, etc.... then you eat the result and go ohhhhhh.....

I think a pork shoulder is my next marathon cook. Just have to figure out the right spice mix for it first; I want to make carnita's type of thing with the result (and maybe some faux pulled pork, etc)


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 Post subject: Re: And, it begins...
PostPosted: Sun Feb 13, 2011 12:37 pm 
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Joined: Thu Dec 18, 2008 6:12 pm
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I'd love to see some photos of this fabulousness you call sous vide!! Before, during, after, plated, etc.


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 Post subject: Re: And, it begins...
PostPosted: Mon Feb 14, 2011 8:35 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
I decided that it makes more sense for me to get my sous vided food at a restaurant for now. I'm more of a baker. Now a pressure cooker for canning might be my speed...Amy, your food sounds wonderful!


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