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I have very LSVIQ, but why would it need bluetooth and/or WIFI?
My sous vide came today
Quote from: Dlew12 on November 27, 2017, 06:45:44 PMMy sous vide came todayHave you made cheesecake with it yet?
Quote from: Joker on November 28, 2017, 12:54:08 PMQuote from: Dlew12 on November 27, 2017, 06:45:44 PMMy sous vide came todayHave you made cheesecake with it yet?Wait, what?
Quote from: Mrs. Gooch on November 28, 2017, 01:05:02 PMQuote from: Joker on November 28, 2017, 12:54:08 PMQuote from: Dlew12 on November 27, 2017, 06:45:44 PMMy sous vide came todayHave you made cheesecake with it yet?Wait, what?It's amazing. Use the small mason jars and you have individual servings ready to go. Easily one of my favorite things to sous vide.https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake
Quote from: Mrs. Gooch on November 28, 2017, 12:36:41 PMI have very LSVIQ, but why would it need bluetooth and/or WIFI?yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?
Quote from: pissclams on November 28, 2017, 12:41:26 PMQuote from: Mrs. Gooch on November 28, 2017, 12:36:41 PMI have very LSVIQ, but why would it need bluetooth and/or WIFI?yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?If you have Wifi you can easily remote start at a certain time. This allows you to leave something in an ice bath in the morning, and remote start cooking from work in the afternoon. Low temp cooking extends the window of time something is "done" in, but doesn't necessarily make it long enough to leave on all day. Some protein and collegens start to denature after a certain time held at a certain temperature, making all day cooking undesirable for some cuts of meat. Best example I have is chicken cooked over 4 hours which gets very odd textured.
Someone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV. He said it tasted great.
Quote from: catastrophe on November 28, 2017, 01:14:30 PMSomeone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV. He said it tasted great.sous vide-ists will also go out of their way to tell you how great the ice cream they make tastes
Sous vide has its place.I think it's great for certain deserts and batch cooking. I like to batch cook chicken breasts and thick chops for work week lunches.
Quote from: Joker on November 29, 2017, 09:27:38 AMSous vide has its place.I think it's great for certain deserts and batch cooking. I like to batch cook chicken breasts and thick chops for work week lunches.This is another question i have:How do you cook multiple things at once? Say I want to cook 4 chicken breasts. Do I put them all in the same bag? Different bags? Does it matter? Do I have to readjust the temperature? Does it matter if it's steak and not chicken?
why in the world are instapots so popular now?
in the end, EMAW will always win.
Quote from: yoga-like_abana on December 11, 2017, 10:31:13 AMwhy in the world are instapots so popular now?Because pressure cookers are awesome and I guess the instapot takes away the "I'm scared to use a pressure cooker" aspect of them.
Quote from: halfEmpty on December 11, 2017, 10:50:41 AMQuote from: yoga-like_abana on December 11, 2017, 10:31:13 AMwhy in the world are instapots so popular now?Because pressure cookers are awesome and I guess the instapot takes away the "I'm scared to use a pressure cooker" aspect of them.Yep. And they're faster. Sent from my SM-G930P using Tapatalk