The Cooking Thread

Mostly ease to prepare and the fact that I can cook stuff perfectly medium-rare every single time.

posted by justincredible

Mostly ease to prepare and the fact that I can cook stuff perfectly medium-rare every single time.

Ok I getcha now. Thanks, I was curious about it. Although I like my beef cooked differently, I have several family members who like rare/med-rare. I might have to look into this as gifts.

Luckily I've converted my wife to a medium-rare person. Growing up her dad liked well-done and would always cook all beef well-done for everyone. My wife didn't actually like eating burgers, steaks, meatloaf, etc, until we got together and she had mine and my mothers cooking.

But definitely consider it for a gift for someone who likes to cook, I cannot recommend it enough. Ours is the Anova 900w with wifi, which allows you to control it from anywhere on your phone.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1542242303&sr=1-1-spons&keywords=anova+sous+vide+wifi&psc=1

going to try to cook the prime rib in the sous vide this year since I never get a good medium rare in the oven. Plan on using the searzall when it’s done to get the crust. 

How is your searzall? I feel I need some sort of torch for finishing stuff I've done in the sous vide.

I like it. It gets a nice crust and doesn’t take long so the heat doesn’t penetrate too far into the meat. 

It's pricey, but I'm getting kinda sick of finishing stuff in the cast iron skillet. It ends up making a big mess.

posted by kizer permanente

going to try to cook the prime rib in the sous vide this year since I never get a good medium rare in the oven. Plan on using the searzall when it’s done to get the crust. 

If you've got a good inside-to-outside thermometer (has a line that runs from the thermometer to outside display) I'd recommend:

Preheat oven 450°

Seasoning your rib how you usually do it. Put in oven uncovered.

When you get a good, cooked crust on the outside (this step is very important because once the outside is cooked it keeps all the natural juices of the meat inside), turn your temp down to 200°.

Cook low until your thermometer reaches about 200°

I don't do prime rib very often because I only eat the end cuts since I don't like raw looking meat. But over the many years of doing it this way and talking to my chef friends in California,  I've found that this method works every time. I've even done this in an electric roaster and it frees up my oven for other things. 

Just got a pellet smoker due to space constraints at our new condo. Anybody have one? Tips? Advice?  

The price is blurred out in that photo cause I wanted my friends opinion on which of a few smokers was the best and I didn’t want him to factor in price

Walmart actually sent me this cooker and I’m trying to decide whether to return it. They are almost identical 

posted by geeblock

Just got a pellet smoker due to space constraints at our new condo. Anybody have one? Tips? Advice?  

No, but I’m jealous. Looks awesome.

posted by geeblock

Walmart actually sent me this cooker and I’m trying to decide whether to return it. They are almost identical 

Is the cooking area the same? Is it just a newer version? I’ve heard good things about pellet cookers.

Wife got me a homemade ice cream maker for our anniversary.  I've made 1 batch of vanilla from a mix, 1 batch of coffee from scratch, and 1 batch of simple vanilla from scratch.  Pretty damn good.

posted by iclfan2

Is the cooking area the same? Is it just a newer version? I’ve heard good things about pellet cookers.

Yea the gold wanna I think is the 2019 with a better control board. I returned the black one and got the copper one today. I am cooking an 18 pound brisket and 9 pound pork butt tonight. I just did some wings and corn and it works great 

posted by geeblock

Yea the gold wanna I think is the 2019 with a better control board. I returned the black one and got the copper one today. I am cooking an 18 pound brisket and 9 pound pork butt tonight. I just did some wings and corn and it works great 

Ha well one thing we can agree on here is smoking meats. I love it. Don’t have a good one yet, still use a chargrilled Akorn, but love cooking pork butts and ribs. Haven’t tried a brisket yet bc beef makes me nervous. 

posted by iclfan2

Ha well one thing we can agree on here is smoking meats. I love it. Don’t have a good one yet, still use a chargrilled Akorn, but love cooking pork butts and ribs. Haven’t tried a brisket yet bc beef makes me nervous. 

The only way to mess up a brisket is to take it off too soon. It is dummy proof. Cooks itself. Just set ur temp to 225-240 and just wait lol  oh yea take it off at internal temp of 203 

posted by geeblock

The only way to mess up a brisket is to take it off too soon. It is dummy proof. Cooks itself. Just set ur temp to 225-240 and just wait lol  oh yea take it off at internal temp of 203 

My neighbor did that the other day. They don’t have solid thermometers. I have the thermoworks smoke, so I am good to go. Unfortunately with a baby and a preggo wife, I don’t have as much time as I used to. In a year I should be ready to go again. 

Had the old workhorse going yesterday:  smoked pork butt, pork ribs, and a whole chicken.   Good times.

Found a new recipe to try.

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