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Topic Title: Covid air fryer addition. Topic Summary: Got the biggest one. Created On: 05/14/2020 12:06 PM |
Linear : Threading : Single : Branch |
- johnnyboy | - 05/14/2020 12:06 PM |
- TONYlookaround | - 05/14/2020 02:48 PM |
- TONYlookaround | - 05/14/2020 02:49 PM |
- RustyTruck | - 05/15/2020 07:17 AM |
- jdbman | - 05/15/2020 10:30 AM |
- TATTOO74 | - 10/07/2020 12:18 PM |
- HAPDigital | - 10/07/2020 03:01 PM |
- TATTOO74 | - 10/08/2020 06:00 AM |
- HAPDigital | - 05/15/2020 10:32 AM |
- TATTOO74 | - 05/15/2020 11:22 AM |
- dingpatch | - 05/16/2020 07:39 AM |
- HAPDigital | - 05/16/2020 08:02 AM |
- HAPDigital | - 05/16/2020 08:13 AM |
- dingpatch | - 05/16/2020 08:27 AM |
- HAPDigital | - 05/16/2020 08:48 AM |
- dingpatch | - 05/16/2020 09:08 AM |
- HAPDigital | - 05/16/2020 09:26 AM |
- dingpatch | - 05/16/2020 09:34 AM |
- HAPDigital | - 05/16/2020 09:51 AM |
- dingpatch | - 05/16/2020 10:02 AM |
- HAPDigital | - 05/16/2020 10:23 AM |
- johnnyboy | - 05/18/2020 06:47 AM |
- dingpatch | - 05/18/2020 07:08 AM |
- TATTOO74 | - 10/06/2020 08:59 AM |
- HAPDigital | - 05/18/2020 07:17 AM |
- dingpatch | - 05/18/2020 08:58 AM |
- HAPDigital | - 05/19/2020 04:22 PM |
- HAPDigital | - 05/20/2020 04:53 PM |
- dingpatch | - 05/20/2020 05:05 PM |
- HAPDigital | - 05/20/2020 05:48 PM |
- HAPDigital | - 05/21/2020 09:39 AM |
- johnnyboy | - 05/21/2020 10:06 AM |
- HAPDigital | - 05/21/2020 10:32 AM |
- johnnyboy | - 05/22/2020 12:20 PM |
- HAPDigital | - 05/22/2020 04:05 PM |
- johnnyboy | - 05/23/2020 09:15 AM |
- HAPDigital | - 05/23/2020 07:02 PM |
- johnnyboy | - 05/26/2020 03:09 PM |
- HAPDigital | - 05/26/2020 04:32 PM |
- HAPDigital | - 06/06/2020 07:04 AM |
- dingpatch | - 06/06/2020 07:18 AM |
- HAPDigital | - 06/06/2020 08:09 AM |
- johnnyboy | - 06/23/2020 08:17 AM |
- RustyTruck | - 06/23/2020 10:05 AM |
- HAPDigital | - 06/25/2020 11:16 PM |
- TATTOO74 | - 06/26/2020 06:15 AM |
- HAPDigital | - 06/26/2020 07:41 AM |
- TATTOO74 | - 10/09/2020 05:42 AM |
- HAPDigital | - 10/09/2020 07:09 AM |
- dingpatch | - 12/11/2020 04:38 AM |
- dingpatch | - 01/26/2021 04:54 AM |
- StirfryMcflurry | - 02/06/2021 04:50 PM |
- dingpatch | - 02/08/2021 05:11 PM |
- StirfryMcflurry | - 02/09/2021 04:50 AM |
- johnnyboy | - 10/06/2020 12:10 PM |
- HAPDigital | - 10/08/2020 08:03 AM |
- johnnyboy | - 10/08/2020 08:11 AM |
- RustyTruck | - 10/08/2020 01:53 PM |
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05/16/2020 08:13 AM
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Sorry to derail the thread but what about sous vide? Anyone delve into this madness yet?
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05/16/2020 08:27 AM
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Sous vide? Yes. I did some interneting and found that it can be accomplished in a crock pot.
"Most" sous vide recipes call for about/around 135F. I found that a controllable crock pot will hold 140F on "warm", warm only not "low. I've done the meanest, toughest, stew meat from Walmart in the crock for about 24 hours. Came out like filet!!! I did some tough country style pork ribs and they came out like pork butter. Oh and, the key is no seasoning, perhaps only a little salt. You can season as you like when you prepare the final dish. ------------------------- Dora Hates You Edited: 05/16/2020 at 08:30 AM by dingpatch |
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05/16/2020 08:48 AM
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Sous vide? Yes. I did some interneting and found that it can be accomplished in a crock pot. "Most" sous vide recipes call for about/around 135F. I found that a controllable crock pot will hold 140F on "warm", warm only not "low. I've done the meanest, toughest, stew meat from Walmart in the crock for about 24 hours. Came out like filet!!! I did some tough country style pork ribs and they came out like pork butter. Oh and, the key is no seasoning, perhaps only a little salt. You can season as you like when you prepare the final dish. you vacuum sealed them? do you keep the meat off the bottom of your crock pot? Edited: 05/16/2020 at 08:49 AM by HAPDigital |
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05/16/2020 09:08 AM
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Yes, sealed them up good and tight. Did not bother keeping it off of the bottom, just covered in water. I started with warm/hot tap water to get a little ahead of the process.
------------------------- Dora Hates You |
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05/16/2020 09:26 AM
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Yes, sealed them up good and tight. Did not bother keeping it off of the bottom, just covered in water. I started with warm/hot tap water to get a little ahead of the process. Cool. I'll try this when I see some cheap ass tough steaks on sale. I have tons of cooking temp probes to keep an eye on temp. I bet a basket to suspend would work good. My crock pot gets hot on the bottom, it's an oldy. |
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05/16/2020 09:34 AM
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Only use a crock that has a "warm" setting on it, not low. Should be no problems.
And, what I found interesting about slow cookers is that the "low" setting IS NOT a lower temperature, it just takes longer to get up to "hot" than the actual "hot" setting does!! ------------------------- Dora Hates You Edited: 05/16/2020 at 10:01 AM by dingpatch |
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05/16/2020 09:51 AM
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Old use a crock that has a "warm" setting on it, not low. Should be no problems. And, what I found interesting about slow cookers is that the "low" setting IS NOT a lower temperature, it just takes longer to get up to "hot" than the actual "hot" setting does!! Well I'll give this a go before buying a 100 dollar sous vide unit to see if I even like it. Who knows maybe my gear will work good, wont even need it. |
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05/16/2020 10:02 AM
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A guy I know did it with a nasty "chuck roast" then seasoned it and grilled it. Wow!
------------------------- Dora Hates You |
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05/16/2020 10:23 AM
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A guy I know did it with a nasty "chuck roast" then seasoned it and grilled it. Wow! Cool. Thanks for the info. Chuck roast can come close to being as decent as brisket on a smoker too. |
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