What's cookin'?


#703

I hope you’ll continue to post on this thread…and more descriptions. Everything looks super. And, wow, can you ever poach an egg - I suck at it :slight_smile:


#704

Halibut from San Diego, from my sports fisherman friend.

I gave it a sous vide bath with tarragon and butter, and when I poured it out of the bag, it fell apart as I tried to get it into the pan. It didn’t matter, is was wonderful.

Ugly pictures of my amazing fish:


#705

This could/should be a thread of its own. I don’t understand why one SVs things that cook so quickly anyway. And are inherently tender. ???


#706

I wonder if it’s time to start a new thread here. Or I just don’t know how to scroll back 703 posts. Maybe I’m just not doing it right. Takes forever .


#707

Why do you want to “scroll back”? Not being snotty. For me, keeping it all here means I can do a restricted search and not wind up with reviews of a dish in LA :slight_smile: Tell me why/when this is a problem for you, my friend.


#708

Inherently tender and quick-cooking food can come out tough and overcooked if not cooked properly. Plus, I had a lot of fish of fish to cook.

Obviously, if I was cooking a couple of fillets I would have the time and focus to make them both perfect.


#709

Rice Noodles with Spicy Pork and Herbs

IMneverHO, this was crazy good.


#710

What’s Cookin’ 2017? Go for it. :slight_smile:


#711

What does it accomplish?


#712

What does what accomplish?


#713

What does starting a new thread accomplish. Sorry if I wasn’t clear.


#714

I just don’t know how to do a cat. I want to reply to the original poster. And not post to the last one. I’m not that good at computers or smartphones. Not being snotty. I think I’m just doing it wrong.


#715

So just go to the post you want to reply to and click “reply.” Maybe I’m missing something here.


#716

If you don’t want to reply to a particular post, go to the bottom and click that Reply button.


#717

You mean like this one?


#718

Hanging my head in guilt :frowning: My Anova has been packed away a long, long time after never really having anything that knocked my socks off. I SHALL get it out and report back. Thanks.


#719

Temperature control, consistency, different flavor/outcome, e.g. a tender steak taste very different when cooked SV or conventional (not saying one is better but they are different tools to cook something)


#720

What have you tried it with? I’ve come to find it does some things exceptionally well and others subpar compared to traditional and sometimes even easier methods.


#721

IIRC, it was things like tough cuts of steak. ??? the cut. I’d read glowing comments - not here - about the tenderness and flavor. We got the tenderness but blah flavor. A friend of mine really likes chicken breasts. I just need to pull it out of that bottom cabinet and get back to work. Thanks to y’all for weighing in.


#722