Essential I Be Cooking!: Post a Pic of What You're Cooking Thread

[Ezra]

What are the pros and cons of buying a sousvide machine? How often do you use it?

Pros are that you cook things to precise temperature. You can’t over cook or undercook anything.

the con is time, i guess. It takes longer to cook things.

 

[Antwon Mitchell]

 

[prince_peoples]

What are the pros and cons of buying a sousvide machine? How often do you use it?

I use it alot because I'm a big meat eater, ounce or twice a week.

The only con is it take 2 hours to cook a steak, but it's worth it.

used it to make some fire ass tender curry goat and ox tail for Christmas.

 

[prince_peoples]

Pros are that you cook things to precise temperature. You can’t over cook or undercook anything.

the con is time, i guess. It takes longer to cook things.

Well you can kinda over cool things, if u leave a steak in for to long the meat texture and flavor kinda change

Made the mistake of leaving a ribeye in for 12 hours and the meat was way to soft, and the flavor of the beef was different.

 

[BlackDiBiase]

Made some spicy shrimp fried rice

looks so delicous, was thinking about ordering some lamb cutlets and fries but if i hold out. might get something with rice because of how good this looks.

 

[R=G]

Can you explain the water bath thing and what's going on in the second picture. I don't know anything about cooking besides grilling and im trying to step my game up.

Brining is the process of submerging a cut of meat in a brine solution, which is simply salt dissolved in water. The meat absorbs extra liquid and salt, resulting in a juicier and more flavorful final dish. This technique is particularly great for lean cuts of meat that tend to dry out during cooking!

 

[Caca-faat]

The second picture is not actually the brining process but the cooking process itself. The meat is contained in a vacuum sealed bag then submerged in water that is kept at a constant low temperature for hours allowing the proteins to break down very slowly. This cooks the meat without the maillard reaction (caramelising of the natural sugars) hence why OP would still sear the meat after for texture and flavour.

 

[Bless't]

Some talented folk in here.

Great job everyone.

 

[B...]

Steak, Shrimp, Sautéed Onions, & Mashed Potatoes.. made this the other night to bring in the new year.. excuse the paper plate, I hate washing dishes lol


Edit** I suck at posting pics from my phone

 

[BrothaZay]

First time making a curry

 

[Swirv]

brown rice black beans and cabbage

 

[G.O.A.T Squad Spokesman]

First time making a curry

Looks like restaurant quality to me

 

[BrothaZay]

Looks like restaurant quality to me

Thanks. That is my goal one day to have a food spot

 

[BlackDiBiase]

 

[prince_peoples]

Garlic mussels with garlic and cheddar cheese drop biscuits. Deefrickinlicious!

This actually looks good.

A nikka bout to go make some fresh homemade biscuits now cuz of this pic.