What's cooking? part 4

i always use more than the 2tbsp of lemon juice in that recipe - but i like it pretty lemony.

I made green beans w miso butter tonight. Yum city!!

http://www.bonappetit.com/recipe/green-beans-with-miso-butter

wooo gurrrrrrrl

smita chandra sour cream tomato chicken curry i haven't made in a while. curry chronicles.

guys

i got a foodsaver

!!!!!!!!

what do I do with this thing????

what's a food saver?

vacuum sealer rite?

marcos!!!!

http://ecx.images-amazon.com/images/I/4135aGDex7L._SY300_.jpg

ahhh ok

for sous vide and similar right?

yeah, sous vide for sure

you need a big pot/cooler, a heating element, a sensor, and a temperature controller to sous-vide, though

oh i hear you can do sous vide p easy w/ a cooler tho right?

yeah you just need something to hold all of the water

it is important to get a precise bath temperature for some stuff though, and it can be more expensive to make that happen

I have only used a foodsaver for developing northern and southern blots in a laboratory, sorry :(

I always got a kick out of it, tho.

Thought about using it for food experiments and then realized it was probably radioactive from lab use.

I envy you your non-radioactive (OR IS IT) foodsaver.

food irradiator

Will save you from wasting food from freezer burn! Buy in bulk, portion into 1 meal increments and vacuum seal.

But don't try to seal liquids up in it, just solid things. But that means already frozen things - I freeze lime and lemon juice in ice cube trays then vacuum seal 6 together. (I end up with a lot of citrus juice when I make bitters)

Also, I have upped my sous-vide game and have a heater and temperature controller available if anyone is interested. The temp controller is a DSV, works with basic crockpots too.

I buy raw peanuts in huge quantities from a local processor, so I vacuum seal those in 2-cup and 3-cup quantities and freeze. Also after the last batch of beef stock, I picked off a lot of good meat from the neckbones and sealed it in big handfuls for the pets. I don't want it for people food, but it's great for the dog and cats. Vacuum sealers are great if you have the freezer space.

marinade
marinade

seriously you can marinade meats in like half an hour with a foodsaver, super easy

and we always foodsaver leftover ribs: reheat them in a pot of cold water on the stove; once water is boiling yr ribs are done. way better than microwaving etc

That's a great idea re leftover ribs!

works a treat!! i used to hate reheated ribs

This is making me wanna eat ribs and also want a food saver

both are otm

guys these bags are so fn expensive omg

like i wd love to marinade w/ a fs but how do i justify "wasting" a bag when I can just put it in like idk a ziploc and squeeze all the air out

You can buy the roll material and make your own bags - pretty easy and lower cost. Ziplocs work pretty well for storage/marinating, but for freezing the heat seal is more durable.

i got mine at costco and the roll bags def make more sense anyway. with the non-roll ones you just end up wasting plastic.

def def def do the roll, so much better.

You can buy the roll material and make your own bags - pretty easy and lower cost. Ziplocs work pretty well for storage/marinating, but for freezing the heat seal is more durable.

― Jaq, Thursday, March 26, 2015 7:16 PM (Yesterday) Bookmark Flag Post Permalink

wait what

where do i do this??? googling is not turning up much

also what food blogs are we following in 2015? I'm rediscovering feedly and so far i have smittenkitchen and thekitchn and serious eats. Anyting else?

I use Serious Eats for everything, although I alter their recipes at will because I'm slightly less OCD than Kenji Alt also I do not get paid for this shit and have to do work sometime.

oh food52 too

Here's how it works with our older very basic model: Cut the roll material the length you want, stick one end in the vacuum sealer but not into the well where the vacuum gets pulled (you just want it to seal, not actually try to pull a vacuum), start the cycle. It will sense that the vacuum is done and then seal the end of the bag. Open it up, take out the bag and fill it with your stuff, then seal the other end like usual.

Oh! I thought you meant like buy the actual plastic material and actually construct bags on all 4 sides.

I read that Weston bags are cheaper and/or better than FoodSaver brand -- can anyone confirm or deny?

Midwest Mom-style Food Blogs:
Budget Bytes
Newleaf Wellness (she of the crockpot freezer meals fame)

Aspirational - http://www.sandwichtribunal.com/

Disgusting/Hilarious - http://www.thepizzle.net/

some of those sandwiches in the first link look amazing, wow

especially those pueblan cemitas

http://www.thepizzle.net/the-dump-cake-dump-cake/

lmao

i am....not clear at all on what's going on there

This was the post from that blog that won me over - http://www.thepizzle.net/purina-fancy-feast-broths-the-cat-food-taste-test/

That's fucking dedication to a theme, and so gross I can't help but admire it.

greenkitchenstories.com/ - Scandinavian hippie yoga people, vegetarian blog
localmilkblog.com - actually awful but a great hate read; you should look for her poetry and her about stuff with the ten items she needs to travel with. One is crystals or magical rocks or something like that
minimalistbaker.com

mostly feeling serious eats/bon appetit/saveur/cooks illustrated/etc these days over food blogs

test kitchen > artfully distressed cooking utensils

it's warm in sac today but I dont care, I'm making crockpot white bean chili because I love starting the week with leftovers for dinner

stebe I love simply recipes ---> www.simplyrecipes.com is the uniform resource locator

I ignore the hot weather/cold weather food dichotomies because I live in Texas and everything is air conditioned, if I wanted to eat only weather-appropriate food I'd have to live on watermelon for eight months at a time.

good point

smitten kitchen shakshouka never fails to disappoint. Really great feta takes it from delicious to sublime.

I have never succeeded at cooking the eggs properly when making versions of shakshouka OR that similar thing you make with leftover salsa and chicken and tortilla chips the next day. My eggs always refuse to firm up while the tomato sauce ends up sticking to the pan underneath because the water simmers away and I can't add more water to the spot under the still-raw eggs.

do you have a lid on the pan?

It's my cast iron skillet, so I have one that mostly but not completely fits. It helps, but I still haven't mastered this whole thing.

Crabbb!!! http://www.simplyrecipes.com/recipes/colcannon/ mashed taters w/ kale and scallions and so much butter + cream, what the fuck! this is great! you are great and so is your URL!