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Bought a sous vide last week.. Megachef mc1000.. It just broke today :( Starts up warms up for maybe 5 minute and then shuts off and starts beeping :(
That said, I only have made chicken in it and it tastes amazing. |
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this is the best chicken soup:
https://cimg0.ibsrv.net/gimg/www.mia...2755b32474.png Leeks are the key. https://cimg8.ibsrv.net/gimg/www.mia...bf2376a946.png Mirepoix that shit -- don't forget to put the leeks in water to get the sand out. https://cimg2.ibsrv.net/gimg/www.mia...6728bbc9ee.png cook down https://cimg2.ibsrv.net/gimg/www.mia...aa0f7fc64e.png season chicken and bake. https://cimg4.ibsrv.net/gimg/www.mia...d564eb3df4.png no food poisoning today! https://cimg7.ibsrv.net/gimg/www.mia...46c3657221.png shread that shit https://cimg3.ibsrv.net/gimg/www.mia...54d058ba9e.png once mirepoix cooked down, add stock and bring to a boil and cook your orzo. https://cimg7.ibsrv.net/gimg/www.mia...9d49a46e61.png https://cimg9.ibsrv.net/gimg/www.mia...62910d2ff5.png add the chicken and season https://cimg1.ibsrv.net/gimg/www.mia...5a7e896bc1.png add spinach https://cimg3.ibsrv.net/gimg/www.mia...f0cce31713.png let wilt https://cimg4.ibsrv.net/gimg/www.mia...e30b6fcb28.png serve https://cimg5.ibsrv.net/gimg/www.mia...3548569679.png top with lemon, parmesan reggiano, and dill. |
Yo Brain.
Weird request: Can you take a picture of the inside of your stove, empty? I need/want to see how that one weird rack is supposed to go. I have the same stove and i can't figure out how to put that bad boy in and have it not be stupid. |
Originally Posted by triple88a
(Post 1528958)
Bought a sous vide last week.. Megachef mc1000.. It just broke today :( Starts up warms up for maybe 5 minute and then shuts off and starts beeping :(
That said, I only have made chicken in it and it tastes amazing. I have a couple hundred uses on mine and it keeps kicking. My only complaint is that it now wish i had gotten the wifi version instead of just the bluetooth, but that complaint will go away when i get around to setting up a kitchen tablet. |
Wife just got confirmed a celiac disease, she gonna miss that gluten. As she is freaking out right now, I just made her a gluten free bread. Hope I can soon nail the recipe so it tastes decent.
https://cimg5.ibsrv.net/gimg/www.mia...9c3a9a255c.jpg |
Originally Posted by Dalardan
(Post 1529313)
Wife just got confirmed a celiac disease, she gonna miss that gluten.
On the one hand, I reflect upon the fact that, by sheer coincidence, I happen to have not included breads in pretty much any of my major culinary accomplishments of late. On the other hand, I acknowledge that I've eaten TV-station pizza for four of my last six meals. Background: we just had a mayoral runoff election in Chicago tonight.It's been... busy in the news department. |
Originally Posted by Braineack
(Post 1528986)
I went for more salmon this weekend too. Made my go-to recipe.
https://cimg9.ibsrv.net/gimg/www.mia...f710bb83f9.png Did the Ina Garten sauce of creme fraiche, two mustards, capers and garlic. Coated a piece of salmon, then panko. 425° for about 15 minutes. Came out a lovely, moist orange color. Seared the asparagus in some olive oil on medium-high for about 8 minutes, tossing only twice. We want it to brown a tad. Pro tip: try a dab of the Hollandaise on the fish. * = Except this one: http://appliancist.com/cooking/range...ted-range.html |
It is like you two are twins or something.
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The following message has been approved by the California State Board of Taco Management:
https://cimg1.ibsrv.net/gimg/www.mia...616daed5c4.png From the bottom-up:
EDIT: I really need to invest in a small plastic squeeze bottle. The kind that taco stands use to apply the white sauce. It's difficult to get it well-distributed over an uneven base (eg: spinach and fish) with a spoon. Still, this dish was 9/10. I've tried it a few times before, with various combinations of slaw / pickled onion / etc. The combination of spinach and strawberry just happened to work very well with all of the other ingredients. |
Originally Posted by concealer404
(Post 1529092)
Return it, get an Anova.
I have a couple hundred uses on mine and it keeps kicking. My only complaint is that it now wish i had gotten the wifi version instead of just the bluetooth, but that complaint will go away when i get around to setting up a kitchen tablet. |
https://cimg3.ibsrv.net/gimg/www.mia...938cb58640.png
Chicken breast, lightly breaded and then baked. Topping is caramelized onion, garlic, sherry and thyme, then a slice of swiss. The side is arugula, spinach and cherry tomatoes, tossed with balsamic, olive oil, and a pinch of sugar, then some crushed walnut. |
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stupid easy and tasty recipe alert:
https://cimg0.ibsrv.net/gimg/www.mia...38667d2c08.png S&P, toss it in a pan/skillet with some cherry tomatoes. Flip chicken, and top with garlic butter. https://cimg1.ibsrv.net/gimg/www.mia...87e452e684.png smash the tomatoes lightly, and baste until chicken is cooked. https://cimg2.ibsrv.net/gimg/www.mia...832cb68684.png serve with a gently dressed arugula salad with pickled shallots. |
Originally Posted by Braineack
(Post 1531221)
... some cherry tomatoes.
serve with a gently dressed arugula salad Every time I turn around, one of us is riffing off the other. |
Tilapia Meunière:
https://cimg2.ibsrv.net/gimg/www.mia...ace0e7a49c.png One of those dishes with a fancy name that turns out to be astoundingly simple to prepare. Lightly bread the fish. Bake until not quite done. I did 12 minutes at 425°. Meanwhile, start to melt a few cubes of butter over very low heat in a small skillet. Add chopped parsley, salt and pepper. When the fish is just about not quite done, turn the skillet up to medium, until the butter starts to bubble and brown. Transfer the fish to the skillet, and finish for about 1.5 minutes per side. Plate, and top with the pan leavings. That's it. 15 minutes to a classic French dish that tastes simply amazing. |
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Sometimes you just want simple, non-gourmet yumminess.
https://cimg2.ibsrv.net/gimg/www.mia...aa750eff20.png The chicken is rubbed with your favorite spice blend, and placed on a baking sheet. The broccoli is tossed with melted butter, salt and pepper, then placed on the same sheet, then sprinkled with Romano. Bake about 18 minutes at 425°. Top the broccoli with a bit of cheddar, and the chicken with a drizzle of store-bought BBQ sauce, then some crispy fried onions. Not exactly Julia Child, but nice. |
omg, i made chicken and broccolini last night... but my chicken was lightly floured, pan fried, and smothered in a garlic shallot butter gravy and the broccolini was topped with parmesan reggiano.
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