Food

[Blanchy]

I forgot to take a picture but I cooked the nicest dinner I've ever made tonight.

It was creamy chicken mushroom and garlic with tagliatelle

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[Raza]

I forgot to take a picture but I cooked the nicest dinner I've ever made tonight.

It was creamy chicken mushroom and garlic with tagliatelle

Sent from my G3121 using Tapatalk

Sounds good! Send some my way, please.

[Henry Krinkle]

Chickpea and celery soup with crispy garlic and chiles.

[geoffbot]

Chickpea and celery soup with crispy garlic and chiles.

I dig it!

[Henry Krinkle]

I dig it!

The crispy garlic and chile oil with the lemon juice is a dynamite combo. This soup was delicious but in all honesty I could eat a bowl of just those four things.

[geoffbot]

Oh yes. Confit garlic on the cards this week for me I think.

Also I bought crispy onions in a jar! Delish. Not sure howto homemade them.

[Dan R]

Not sure which of you have played with a Soud Vide, but last night I cooked some NY strip steak. Set it 129 degrees F for two hours, then coated it with herbs and sea salt, then seared it for one to two minutes per side. Thing is, the SV produces a uniform color thought out. Tonight it is chicken breast cooked in the SV. They do retain their moisture and flavor.

Mine is one of the older, enclosed box models as opposed to the less expensive clamp on models now sold.

Cheers!

Dan

[Henry Krinkle]

Oh yes. Confit garlic on the cards this week for me I think.

Also I bought crispy onions in a jar! Delish. Not sure howto homemade them.

I am not sure I can live without confit garlic now.

[litlmn]

Not sure which of you have played with a Soud Vide, but last night I cooked some NY strip steak. Set it 129 degrees F for two hours, then coated it with herbs and sea salt, then seared it for one to two minutes per side. Thing is, the SV produces a uniform color thought out. Tonight it is chicken breast cooked in the SV. They do retain their moisture and flavor.

Mine is one of the older, enclosed box models as opposed to the less expensive clamp on models now sold.

Cheers!

Dan

I love mine (Anova). Try it with Pork Chops if you haven't already.

[Raza]

Not sure which of you have played with a Soud Vide, but last night I cooked some NY strip steak. Set it 129 degrees F for two hours, then coated it with herbs and sea salt, then seared it for one to two minutes per side. Thing is, the SV produces a uniform color thought out. Tonight it is chicken breast cooked in the SV. They do retain their moisture and flavor.

Mine is one of the older, enclosed box models as opposed to the less expensive clamp on models now sold.

Cheers!

Dan

Two hours? For a steak?