Tony, the newer InstantPots have a sous vide function.
Your way sounds good also.
EDIT: I see Tony edited his post to reflect this.
Your way sounds good also.
EDIT: I see Tony edited his post to reflect this.
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And then there is me to balance things out 🙂. Today the boss said that she wanted my desecration of shepherd's pie (should be lamb mince). I agreed but when came time to cook discovered we were short on potatoes. Never mind there was large purple sweet potato we had bought for pilau and not used. Boy does a bit of purple go a long way. Amazingly only one of the cubs rebelled at the sight of dinner.
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Well, considering that the meal was purely experimental, I'd call it a successful in that I'd happily do it again in the same fashion. That said, I'll try a couple things with the next round. The grits (quick grits) were cooked, salted and buttered to taste just as I would prepare them for breakfast. Sugar in grits is an abomination brought about somewhere far north of where I was raised. Of course, some people in S. Louisiana practically consider those from N. Louisiana to be Yankees, so who knows...
The grits were then poured out onto a parchment lined 1/4 sheet pan and placed in the freezer for a couple hours before being dusted in seasoned flour, dipped in egg and back to the flour before being pan fried in avocado oil. I wanted to try panko for the second coating but there was none in the pantry. They were quite good but I will try panko in the future.
@tonyEE I set the sous vide to 130° but believe your 128° suggestion would offer a minor improvement. Noted and will try that temp next.
The reverse sear in cast iron was ok. I'd prefer it over a hot fire next time.
I'll also give your pounded out version a go with the uncooked remainder. 👍
Alas, my beer days have ended. Sitting down to a home brewed Pliny clone and a Hemingway madura was a favorite if mine.
The grits were then poured out onto a parchment lined 1/4 sheet pan and placed in the freezer for a couple hours before being dusted in seasoned flour, dipped in egg and back to the flour before being pan fried in avocado oil. I wanted to try panko for the second coating but there was none in the pantry. They were quite good but I will try panko in the future.
@tonyEE I set the sous vide to 130° but believe your 128° suggestion would offer a minor improvement. Noted and will try that temp next.
The reverse sear in cast iron was ok. I'd prefer it over a hot fire next time.
I'll also give your pounded out version a go with the uncooked remainder. 👍
Alas, my beer days have ended. Sitting down to a home brewed Pliny clone and a Hemingway madura was a favorite if mine.
I’m an evil parent. Ketchup only allowed when we have it reheated the next day.
@billshurv -- Ketchup is both fruit, vegetable and necessary ingredient in the life of children!
Yesterday made a nice roast chicken. Preheated the oven and 12 inch Lodge pan to 500F, and placed the chicken (pepper and salt) breast-side down. Roasted 15 minutes at 500F, then reduced heat to 350F for another 35 minutes. The bird was perfectly done, but you need a good kitchen vent-fan for the smoke. We made a quart of stock with the carcase.
Yesterday made a nice roast chicken. Preheated the oven and 12 inch Lodge pan to 500F, and placed the chicken (pepper and salt) breast-side down. Roasted 15 minutes at 500F, then reduced heat to 350F for another 35 minutes. The bird was perfectly done, but you need a good kitchen vent-fan for the smoke. We made a quart of stock with the carcase.
That sounds fantastic. You are making me HUNGRY. My oven goes to 550F and we do have the Lodge pans.... hmm.... yeah, the weather is 65F outside and we do doors so we can handle the smoke.
My typical variation is to dry rub marinate the chicken for a bit (best overnight) with olive oil, salt, pepper, a little bit of lemon (*) and tarragon. Serve this with French Fries... and ketchup!
And sometimes, I'll add the raisins, brandy (or oloroso sherry), olives and preserved lemons. Use the 12" deep Lodge skillet (it has a cover). After overnight marinate, then drain and do the 550F trick, THEN add back all the marinate with stuff, lemons, olives, etc.. onto the chicken. Add a little bit more booze to it, cover, bring it down to 350F..... serve that with cous cous....
I tell my wife that when we build out "next" house I'm gonna put one of them 10 foot wide restaurant kitchen vent hoods that will also cover the range top and the ovens. Get those convection ovens on casters.
Ketchup is good, I love Heinz 57. You can mix it into a bunch of things. I normally use Sriracha into it and it makes a a great "sauce" for In'N'Out french fries. You can mix it with Worcestershire sauce and use it for Japanese fried meats. Great for some chinese sauces too.
(*) I made my own Moroccan preserved lemons, Keep them in a big jar in the garage fridge.
My typical variation is to dry rub marinate the chicken for a bit (best overnight) with olive oil, salt, pepper, a little bit of lemon (*) and tarragon. Serve this with French Fries... and ketchup!
And sometimes, I'll add the raisins, brandy (or oloroso sherry), olives and preserved lemons. Use the 12" deep Lodge skillet (it has a cover). After overnight marinate, then drain and do the 550F trick, THEN add back all the marinate with stuff, lemons, olives, etc.. onto the chicken. Add a little bit more booze to it, cover, bring it down to 350F..... serve that with cous cous....
I tell my wife that when we build out "next" house I'm gonna put one of them 10 foot wide restaurant kitchen vent hoods that will also cover the range top and the ovens. Get those convection ovens on casters.
Ketchup is good, I love Heinz 57. You can mix it into a bunch of things. I normally use Sriracha into it and it makes a a great "sauce" for In'N'Out french fries. You can mix it with Worcestershire sauce and use it for Japanese fried meats. Great for some chinese sauces too.
(*) I made my own Moroccan preserved lemons, Keep them in a big jar in the garage fridge.
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Our local Costco went "Organic" nuts four years ago. They dropped the "normal" Heinz ketchup 3-pack and replaced it with the "organic" 2-pack for the same price.
I've complained about this.... As I told the store manager and the people over at HR:
"I'm eating ketchup... do you think I really give a hoot about eating healthy?"
If you got outside of our area, you can get the normal 3-pack. The truth is that Costco makes more money on the "organic" stuff and many customers are just dumb $$$$ who have drunk the Kool Aid.
So, I go to our local Costco Business Center where they carry the normal stuff too.
I've complained about this.... As I told the store manager and the people over at HR:
"I'm eating ketchup... do you think I really give a hoot about eating healthy?"
If you got outside of our area, you can get the normal 3-pack. The truth is that Costco makes more money on the "organic" stuff and many customers are just dumb $$$$ who have drunk the Kool Aid.
So, I go to our local Costco Business Center where they carry the normal stuff too.
The only lucky thing in Cali these days is that Costco carries wine, beer AND booze. No alcohol at Costco in NJ, and only wine and beer in OH.
#3 son who lived in Sonoma would regularly scout the Costco as they would occasionally have really great Bordeaux and Tuscans.
#3 son who lived in Sonoma would regularly scout the Costco as they would occasionally have really great Bordeaux and Tuscans.
Well, there are more things other than Costco that are lucky in California..
We got great beers, mountains, fantastic geology, cousine and oddly enough, if you are a long term homeowner, very low real estate taxes ( ours is 0.16%... that's not a typo... 0.16% effective tax rate on our home ) and so on.
Also, booze prices and taxes are low. A 1.75L bottle of Bullitt bourbon is $43 bucks, including sales tax, at our local OC Costcos. When they put them on sale, I buy a case of 6 for 220 bucks or so (including all taxes). If you wanted to buy that in the Puget Sound ( I think it's more in Seattle proper ) you'd be paying 480 bucks. So, when I drive up to the Puget Sound I always grab one or two cases. My brother in law drinks that and makes him pretty happy when I unload the car.
Family happy, me happy....
I'm -relatively- cheap, so I drink the 1.75L Bacardi or Kirkland American Vodka.... about 15 bucks respectively... including tax.
Wines are pretty good too. I scored some cases of "Kirkland" Ribera del Duero.... amazing.. 10 bucks a bottle... I used to buy a nice Jadot Puilly Fuisse for 16 bucks until last year when they raised it to 25 so I stopped it.
There used to be an saying about California... you could always get gas, grass and a$$. I guess they forgot about the booze.
Our gas is expensive.
( MODERATORS: seriously, a$$ is moderated? )....
We got great beers, mountains, fantastic geology, cousine and oddly enough, if you are a long term homeowner, very low real estate taxes ( ours is 0.16%... that's not a typo... 0.16% effective tax rate on our home ) and so on.
Also, booze prices and taxes are low. A 1.75L bottle of Bullitt bourbon is $43 bucks, including sales tax, at our local OC Costcos. When they put them on sale, I buy a case of 6 for 220 bucks or so (including all taxes). If you wanted to buy that in the Puget Sound ( I think it's more in Seattle proper ) you'd be paying 480 bucks. So, when I drive up to the Puget Sound I always grab one or two cases. My brother in law drinks that and makes him pretty happy when I unload the car.
Family happy, me happy....
I'm -relatively- cheap, so I drink the 1.75L Bacardi or Kirkland American Vodka.... about 15 bucks respectively... including tax.
Wines are pretty good too. I scored some cases of "Kirkland" Ribera del Duero.... amazing.. 10 bucks a bottle... I used to buy a nice Jadot Puilly Fuisse for 16 bucks until last year when they raised it to 25 so I stopped it.
There used to be an saying about California... you could always get gas, grass and a$$. I guess they forgot about the booze.
Our gas is expensive.
( MODERATORS: seriously, a$$ is moderated? )....
Tony, are you telling me, where you live, your cooking area is actually inside the house?
Sacre Bleu! Gifle-toi mec. Sinon, je le ferai pour toi.
65F is.... il ne fait pas chaud pour nous, il fait froid en fait.
This is what the 405 looks when it gets down to 50F.... I think this is also what H1 looks when it gets down to 68F in New Year's day... around Aiea...
This is what the Pacific Nortwest looks when it's 1C (33F)...
Don't be an *** Tony.
Isn't enough you brag about the booze you can buy at 1/5 the price we do here. I can't wait for your latest surprise.