#431

Member
Central Maine
That sure does look good!

Freddy likes this post
Brian. Lover of SE razors.
#432

Super Moderator
San Diego, Cal., USA
(07-22-2018, 02:40 PM)ShadowsDad Wrote: That sure does look good!

A big +1 on that. Happy2
#433
I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

wyze0ne, Captainjonny, Freddy and 1 others like this post
#434

Super Moderator
San Diego, Cal., USA
(07-22-2018, 07:43 PM)iamsms Wrote: I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

Sourav, that looks just about perfect!  Character Happy2

User 1429 and Captainjonny like this post
#435

Member
Virginia
Didn't cook this but thought the photo from the phone turned out nice. This is a piece of gimbab I got for lunch (takeout). Very tasty Smile

[Image: dWkdj1b.jpg]

HoosierShave, wyze0ne, Freddy and 2 others like this post
#436

Member
Central Maine
(07-22-2018, 07:43 PM)iamsms Wrote: I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

I'd take a piece of that! It's perfect!

How did you like it?

Captainjonny and Freddy like this post
Brian. Lover of SE razors.
#437
(07-28-2018, 10:30 PM)ShadowsDad Wrote:
(07-22-2018, 07:43 PM)iamsms Wrote: I made my first sous vide steak day before yesterday: [Image: aoiv4q3.jpg]

I'd take a piece of that! It's perfect!

How did you like it?

The meat was perfect. I think I added too much garlic powder for my taste. I did another one yesterday with just salt and pepper - which looked exactly like this but tasted better.

Freddy likes this post
#438

Member
Central Maine
(This post was last modified: 07-30-2018, 06:11 PM by ShadowsDad.)
I add nothing until after it comes out of the pouch. There are some definite no-nos. Olive oil being one. OO and heat do not play well together. I also add some reducing sugar after the pouch to heighten the Maillard reaction during torching.

User 1429 likes this post
Brian. Lover of SE razors.
#439

Posting Freak
I hadn't made cinnamon buns in a while so I decided I would a few days back.  For some inexplicable reason I changed up my procedure and used the Kitchenaid stand mixer to knead the dough with a dough hook.  The dough seemed a little stiff when I rolled it out and after cooking they did have a tough texture.  Live and learn - stick to the old ways that you know work.  Here's a picture before and after baking.  

[Image: TcXez0I.jpg]

[Image: Ncyvkv9.jpg]

wyze0ne, gregcss and Freddy like this post
#440

Posting Freak
I made some spanakopita last weekend but seeing as I'm not a fan of phyllo pastry for several reasons, I decided to make it calzone style - next time I'll divide everything in two and make two smaller ones.  It was really tasty.

[Image: dscF7Bs.jpg]

gregcss, Freddy, dabearis and 2 others like this post


Users browsing this thread: