Do you even Crock-Pot bro? DFD Cooking Thread

[Calvinball]

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[Sno]

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Scallops? And risotto? And browned garlic? So fucking in.

[Calvinball]

Scallops with browned butter/white wine/lemon pan sauce over orzo with kale, tomatoes, and kalamata olives.


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[Acid666]

We made keto bread. Its actually very good. (https://www.fatforweightloss.com.au/recipe/keto-bread/)



Then we put it on elk burgers. Delicious.

Might have to try this. We've tried multiple times to get bread right and never could. At least for pizza crust. It just never tasted right or had the right consistency.
But regular bread, this is interesting.

[SAWCE]

Just read the link for that bread. That's actually pretty interesting.

[goIftdibrad]

We made keto bread. Its actually very good. (https://www.fatforweightloss.com.au/recipe/keto-bread/)



Then we put it on elk burgers. Delicious.

Might have to try this. We've tried multiple times to get bread right and never could. At least for pizza crust. It just never tasted right or had the right consistency.
But regular bread, this is interesting.

its so good, like not sweet pound cake consistency. It might have tasted better due to it being 100% guilt free!

We used that able recipe to a T except we use ghee instead of butter.

[wap]

Scallops with browned butter/white wine/lemon pan sauce over orzo with kale, tomatoes, and kalamata olives.


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The best olives on the planet.

[dubshow]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

[SAWCE]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

Sounds tasty. I love montreal steak seasoning. I almost bought their big thing of chicken seasoning at costco the other day, but I'm still on a frank's red hot kick along with my jalapeno mustard. Other than that, the chicken just gets a little bit of garlic salt and plain iodized salt while it cooks.

[KYGTIGuy]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

I guess the vacuum sealed bag prevents bacteria? 134 is in the food storage danger zone.


How often do you sous vide?

[dubshow]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

I guess the vacuum sealed bag prevents bacteria? 134 is in the food storage danger zone.


How often do you sous vide?

pretty much above 130 kills most bacteria. The vacuum pack makes it not float around.

https://www.amazingfoodmadeeasy.com/inf ... d-bacteria

Its really a time length to heat and then limited exposure. above 130, things get killed off slowly. Anything about 160 gets killed instantly which is why thats the "safe" cooking temp. Also, just dont leave the food out. You have to get it chilled quickly once done cooking/eating.

I break it out around once a month. Id like to use more. The USDA guidelines are really to keep people in check for worst case scenarios. I take a lot of care in prep and cooking. I see no danger in it than cooking a steak medium rare straight from the grocery store.

[KYGTIGuy]

Been making a lot of jalapeno poppers lately while on the keto diet. So good. I usually add lot of red pepper flakes to spice it up

[Bandit]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

How'd this turn out? Was it still fairly tough at 12 hours, or did you get some decent breakdown? I haven't bothered with many tough cuts SV, I tend to prefer the texture you get from a traditional braise so they generally go into the oven.

[SAWCE]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

How'd this turn out? Was it still fairly tough at 12 hours, or did you get some decent breakdown? I haven't bothered with many tough cuts SV, I tend to prefer the texture you get from a traditional braise so they generally go into the oven.

I meant to ask about this too. He posted pictures on the IG, but didn't say much about how the texture turned out.

[dubshow]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

How'd this turn out? Was it still fairly tough at 12 hours, or did you get some decent breakdown? I haven't bothered with many tough cuts SV, I tend to prefer the texture you get from a traditional braise so they generally go into the oven.

was really good! Id probably go a bit longer like 14 hours. But great breakdown with a good tender yet firm bite. 4 people tried it and liked it. It did a hot 550 deg sear in the egg and added wood chips to get smoke. Cooked about 2-3 mins each side.

[Bandit]

How'd this turn out? Was it still fairly tough at 12 hours, or did you get some decent breakdown? I haven't bothered with many tough cuts SV, I tend to prefer the texture you get from a traditional braise so they generally go into the oven.

was really good! Id probably go a bit longer like 14 hours. But great breakdown with a good tender yet firm bite. 4 people tried it and liked it. It did a hot 550 deg sear in the egg and added wood chips to get smoke. Cooked about 2-3 mins each side.

That does look pretty great! I'll have to give it a shot. I'm jealous of the egg, I'd love to have one of those.

[KYGTIGuy]

I eat a fair amount of chuckeye steaks. I treat them just like Ribeyes. The Chuck steaks I cut up for kabobs

[KYGTIGuy]

To sous vide you have to have a vacuum sealer?

[Calvinball]

To sous vide you have to have a vacuum sealer?

I believe so.


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[Desertbreh]

I took a $14 5lb+ chuck steak (roast cut like steak) and rubbed it down with a little red pepper flake (cuban seasoning mix?) salt and montreal steak seasoning.

Dried it, left on a rack in the fridge over night seasoned. Vac Bagged it with butter and minced onions. Stuck in sousvide at 134.5 deg. It will only get 12 hours. A lot of people suggest 24-36 hours. Im very about letting ANY electric heating device run that long. Plus I cant plan food THAT far out. I want it now. So Ill be searing it around 7pm tonight and seeing how I screwed it up.

Sounds fucking fantastic.

[dubshow]

To sous vide you have to have a vacuum sealer?

It helps and you can easily verify the quality and safety the plastic material (bpa free). The poverty way is ziplock bags and purge the air. Vac is just quick and easy method to minimize air in the bag and ensure the food sinks in water and not floating at top.

[Calvinball]

No post cooking pic but nice angus ribeye last night, it was fantastic.

Quick sear on each side then finished in the oven.


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[dubshow]

then finished in the oven.


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Im sorry for your loss.

[Desertbreh]

SO
MUCH
BEEF

[wap]

SO
MUCH