Posted on 03/01/2018 5:13:10 PM PST by Jamestown1630
My husband ‘sploded one, once.
You also have to make sure that a pyrex dish that you’ve had in the fridge comes down to at least room temp before you put it in the oven - and make sure it’s not wet on the outside.
I’ve got pyrex that’s several decades old. It holds up very well, if you don’t submit it to something that’s thermodynamically incorrect...
Season beforehand, and you can torch or sauté the skin a bit before throwing them in to Sous vide. I’ll never eat chicken from an oven again. They stay so moist with this method.
Our marriage was created in Crab Haven as the Lady prefers the bodies and I the legs...
I pan fry them. You can bake them too but I like the fried ones better.
That’s funny. I don’t like salmon. Lol
I love them both. That is funny, because I think they are very similar. Especially the canned variety.
There’s something about metal pans.
When I make my Granny’s chicken pie in pyrex, it’s just not the same as when I use a metal pan.
Back in the day, she probably used aluminum; I think the one I use now is a low-grade stainless steel. But it always turns out better in metal.
TUBEBENDER:
Oh dear. Your suffering knows no bounds! :-) Dungeness crab. yum yum. Should you ever tire, please call and we’ll be more than happy to help.
Though not a frequent poster, do arrive each week to read the contributions of others. Especially during the holiday season. Your HTML experience is no different than many of us. Most are still in the learning stages and some have just begun to experience the joy of posting images. :-)
Might be mistaken but seems that libertarian might have done a monthly post; certainly not one each week.
ALL
My Goodness; please tell us more.
We bought an Instant Pot a few months ago; so far we’ve just done pressure-cooked ribs, pulled pork, pork chops. Wouldn’t know how to use it as a ‘sous-vide’(???)
Good point.
>>Should you ever tire, please call and we’ll be more than happy to help.<<<
I can leave the crab shells out beyond the mail box if you want you want to pick them up and cook them down then just add crackers...
Pinkeye Peas ???
Okay, the sous vide cooker beeped, & turned itself off about 10 minutes ago.. fished a bag out, and tried one of the boneless skinless breasts.
It was so moist, and tender. I had put a pat of butter, lemon pepper, and poultry seasoning in each food saver bag prior to dropping a breast into each bag, then sealing.
The flavors had permeated the chicken completely.
I didn’t pan sear them afterwards as they will be going into chicken salad or some type of casserole.
I usually cook B/S breasts via “The Joy of Cooking” method.
These were more tender & juicy, but required more set up.I cooked them @ 149° F for two hours.
Can’t wait to try steaks sous vide, then finish them off on the grill.
Love this thread! Thank you for all the effort you put into it!
I understand that the sous vide method turns out perfectly cooked tender cuts of meat, but don't you miss the carmelization/Maillard reaction on the surfaces?
Good points about the cold to hot, as well.
The best and first colcannons I ever had was at a re-enactment at Gettysburg. They formed them into patties and fried them. Heaven.
Did you ever try a fresh, just out of the ground potato? Think of a store bought tomato in December compared to the one you grow in your backyard in the summer.
For fresh potatoes I’d consider moving to Ireland! (but my kidlet lives in Scotland.)
Oh, no. One of the last outposts of civilization on FR. I’ve never seen a sword crossed here. Oh, well. I have one spud recipe from Melissa Clark. Will dig it up.
Potatoes will always be near and dear to my Heart. My Grandma could feed twelve of us on one boiled potato and whatever roadkill Grandpa brought home that day!
*SMIRK*
Hope things calm down for you on the Home Front!
Now that was downright cruel!
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