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  1. Top | #941
    Veteran Member Treedbear's Avatar
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    Anyone use a sous vide? Is there a noticeable improvement to taste and texture of meat?

  2. Top | #942
    Veteran Member Wiploc's Avatar
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    Quote Originally Posted by Treedbear View Post
    Anyone use a sous vide? Is there a noticeable improvement to taste and texture of meat?
    My only exposure to that was on the Chef vs Science show on Netflix.

  3. Top | #943
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    Quote Originally Posted by Wiploc View Post
    Quote Originally Posted by Treedbear View Post
    Anyone use a sous vide? Is there a noticeable improvement to taste and texture of meat?
    My only exposure to that was on the Chef vs Science show on Netflix.
    My only exposure was Adventure Time

  4. Top | #944
    Intergalactic Villainess Angry Floof's Avatar
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    I decided to try making steamed egg custard. Never made it before so I watched about a dozen youtube videos of all different recipes and ways of doing it. I thought it would be smooth looking like all the videos, but mine is puffy! It puffed up to almost double in volume, and it's lumpy! All the videos showed silky smooth custards.

    It smells good, though. I'll go taste it in a few minutes.

    Here's what I did. I picked the simplest recipe.

    1 c milk, warmed
    3 tsp sugar
    3 eggs
    1 tsp vanilla (I meant to use 1/2 tsp, but the bottle slipped. I hate too much vanilla so I hope that didn't ruin it.)

    Set a pot of water to boil with the steam basket in it. I have the folding type basket with the loop thing in the middle so I had to put it upside down to hold the bowl.

    Warmed the milk while whisking the eggs and sugar.
    Strained the eggs into the milk, added vanilla and cinnamon, and whisked.
    Poured into ceramic bowl and placed into steam pot, covered, and turned temp down to a bit lower than medium.

    Set timer for 10 mins. At 10 mins, only the outer edges were cooked, about 40% of the bowl. Set timer for 8 mins more. Still not done in the middle, about 80% done. Set timer for 8 mins more and that did the trick. So 26 minutes total.

    Tastes good in spite of too much vanilla, smells good, texture beneath the surface is nice and smooth, the puffiness went down as it cooled and it's ugly, but not bad.

    Lesson learned: next time cover the bowl with plastic or some kind of lid as there was a little pool of water from the condensation in the steam pot. Also, a pinch of salt next time.

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  5. Top | #945
    Member Tharmas's Avatar
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    Baked French Toast Casserole

    Baked French Toast Casserole

    This is actually a very simply dish, as are most of the things I make, and there’s not a lot of cleanup.

    Ingredients

    One pound (.45 kg) breakfast sausage. I actually use sausage crumbles, which seem to work OK (also easier!).
    One fairly large loaf Italian bread
    I cup (240 ml) shredded mozzarella cheese
    1 cup shredded cheddar cheese
    8 eggs (we get our eggs from our cleaning lady, who keeps chickens, and some of them run a little smaller, so I throw in an extra one)
    1 cup (240 ml) milk

    Instructions

    1. Brown sausage in skillet.
    2. Slice bread into 1 inch (2.5 cm) thick slices and cut off crusts.
    3. Grease high sided 9x13 baking dish (approx. 23x33 cm) and arrange bread slices so they completely cover the bottom of the dish.
    4. Drain sausage and spread evenly over bread. Sprinkle cheeses evenly over bread and sausage.
    5. In separate bowl, beat eggs and milk. Pour evenly over all ingredients in baking dish.
    6. Cover and let sit in fridge overnight.
    7. When ready to serve, preheat oven to 350 degrees (176 C).
    8. Bake for about 35 minutes, or until knife poked in center comes out clean. Let stand a few minutes before serving.

    I serve it with some kind of sweet syrup, maple or other.

  6. Top | #946
    Intergalactic Villainess Angry Floof's Avatar
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    I'm excited that I have all the ingredients for this and don't have to go to the store for anything.

    Blueberry Lemon Puffed Omelet

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  7. Top | #947
    Intergalactic Villainess Angry Floof's Avatar
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    I made the thing, bitches, and it is so, so good.

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  8. Top | #948
    Mrs Frizzle gmbteach's Avatar
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    Quote Originally Posted by Angry Floof View Post
    I'm excited that I have all the ingredients for this and don't have to go to the store for anything.

    Blueberry Lemon Puffed Omelet

    Looks delish.

  9. Top | #949
    Intergalactic Villainess Angry Floof's Avatar
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    Quote Originally Posted by gmbteach View Post
    Quote Originally Posted by Angry Floof View Post
    I'm excited that I have all the ingredients for this and don't have to go to the store for anything.

    Blueberry Lemon Puffed Omelet
    Looks delish.
    It was!
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  10. Top | #950
    Veteran Member Treedbear's Avatar
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    I've taken a leave from cooking for awhile since nothing is working out like it used to. I can't seem to get recipes consistently right. Last winter I had this project to make bread in my dutch oven using dark beers. I was experimenting with different styles of porter and came across this Polish Baltic porter that was simply undrinkable because of the excessive maltyness. But it made a great bread and people liked it at the dinner party I took it to. But I couldn't repeat it again. Then I started making my chili recipe this spring after refining it repeatedly last summer. It was inedible and I ended up throwing out the entire pot. Then the cannellini bean soup I've been playing with for a month or so also had to be tossed in the compost. I tried some bay leaves that I got on recommendation from Penzies spices because I couldn't find them with any flavor elsewhere. So I put in 3 or 4 which was way too much. Now I can't even stand the smell of bay leaves. So it's down to meat loaf and spaghetti sauce and buying precooked meals at the grocery store for awhile.

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