What did I cook this weekend.....

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
I've been on a sous vide kick lately, so for our New Year's Day corned beef I used that method. 10 hours at 180F, sealed in a FoodSaver bag.

To cut down on heat loss, I wrapped 2 folded-the-long-way bath towels around the vessel, and 4 folded-in-half dish towels on the top. To save initial heating time, I heated the water to about 170F on the stove.

It turned out great! never had corned beef that was so tender and tasty.

and just for fun, I used a Kill-a-Watt unit to measure the power consumption. it was about 1.5 Kwhr for the cook--about 25c in my location.
 
@faithie999 I do something similar except I use that silver insulation stuff that you can blanket a water heater with. I set the sous vide container on a piece of cut-to-fit bubble wrap and have another piece for the top, then drape a towel over the whole thing.

That's the only way I'll cook corned beef any more! :) Comes out great.

Wow, 25 cents to cook for that long is amazing. We live very close to a power source (dam) and our electricity is pretty cheap so I bet it wouldn't even cost me THAT much.

Sous vide is great for many things! Sadly mine is packed away at the moment but once we get it unearthed again I'll be using it often too.
 
Travis, that loaf is a work of art and I bet tastes as good as it looks!

TG, I have both types of air fryer, the one like you got with the wire basket and the drawer-style Instant Vortex. Love them both. I cubed up my cooked carnitas and put them, not touching each other, in there for 13 minutes at 400* and it turned out the best little crispy cubes of porky goodness! I will do it that way from now on!
Thanks!
 
Salmon, peas, and 🥑. Can't get hurt.
20230104_200222.jpg
 
To cut down on heat loss, I wrapped 2 folded-the-long-way bath towels around the vessel, and 4 folded-in-half dish towels on the top. To save initial heating time, I heated the water to about 170F on the stove.
I have a smaller ice chest and cut a lid from a sheet of 1" Styrofoam to fit, with just a hole for the device.
 
It’s raining in LA so grilling was out. I decided to do some indoor steak. I did a redneck take on a French classic. No tenderloin or brandy, but I did have top sirloin and bourbon. Steak awe poy-vree.
 

Attachments

  • 6D8BE175-988A-4751-897F-BEF0BB4420A7.jpeg
    6D8BE175-988A-4751-897F-BEF0BB4420A7.jpeg
    1.8 MB · Views: 0
  • 4FCD735B-5526-42D5-AA65-E23A5EFFDE43.jpeg
    4FCD735B-5526-42D5-AA65-E23A5EFFDE43.jpeg
    2 MB · Views: 0
  • 1105A272-F8CA-4340-8A22-E4ECD93D990C.jpeg
    1105A272-F8CA-4340-8A22-E4ECD93D990C.jpeg
    2.2 MB · Views: 0
  • CB987AEA-C3F5-4D58-807D-C7B0791BF4DE.jpeg
    CB987AEA-C3F5-4D58-807D-C7B0791BF4DE.jpeg
    1.2 MB · Views: 0
  • F14CC828-44E4-4BB4-9EA2-035123116387.jpeg
    F14CC828-44E4-4BB4-9EA2-035123116387.jpeg
    1.5 MB · Views: 0
  • F85D798B-2FBB-4713-9862-2B0AE76C02BD.jpeg
    F85D798B-2FBB-4713-9862-2B0AE76C02BD.jpeg
    928.7 KB · Views: 0
  • DC00DA4F-FC04-4BC3-A5A2-06B620CB2DA4.jpeg
    DC00DA4F-FC04-4BC3-A5A2-06B620CB2DA4.jpeg
    1.3 MB · Views: 0
  • E178BA0C-F228-46F9-8002-DF5B2C912AEE.jpeg
    E178BA0C-F228-46F9-8002-DF5B2C912AEE.jpeg
    1.2 MB · Views: 0
  • 608A309D-B87F-49C6-A324-DD1770DA418C.jpeg
    608A309D-B87F-49C6-A324-DD1770DA418C.jpeg
    1.4 MB · Views: 0
  • 0A09D1AC-BC65-4D56-87AC-F30E08A2F0DC.jpeg
    0A09D1AC-BC65-4D56-87AC-F30E08A2F0DC.jpeg
    1.7 MB · Views: 0
I grilled a tri-tip today for the first time. It turned out pretty good, rare at one end, medium at the other.


the perfect cut when cooking for a group. It's my favorite and I have taken a few 1st places in grilling comps when I used to compete with try-tip. Great flavor and easy to cook on a Kamado style cooker if you don't have a Santa Maria grill.
 
Tri-tip was first made famous, and is still hugely popular, around where I live. On any given day there a quite a few large Santa Maria grill trailers set up in parking lots, churches, parks, etc. selling traditional Santa Maria dinners to the public to take home or eat on site. Also most taco shops, food trucks, as well as countless restaurants all serve tri-tip in one way shape or form. It's tough to drive anywhere around the Santa Maria area without the smell of grilling tri-tip wafting through the air.
 
I do like some grass fed beef. But still prefer the rancher to finish them with a fattier diet prior to butcher a few weeks beforehand. Certain cuts of beef just do need some fat it's a fine line.
I hear you on that man. Yeah I usually just put in a butcher box order every now and then and have them send me a good stuff, or Snake River farms.
 
Back
Top