Ask Behr anything food related thread

Status
Not open for further replies.
#8,151
#8,151
Yes, I have a "fish basket."
Yes, I do put trout in the "basket" and on the grill.
I... am... unworthy...
 
#8,152
#8,152
Sometimes I get in "restaurant" mode and post before I think. One service I've always offered here in Florida is cooking fish for people that go out on charter fishing trips. They bring the fish in and I'll cook it however they want, for a charge per person at the table. 90% of the time it's small fillets, just too small to fool with on a grill, in a busy restaurant.

It would be a different story at home. I got your point. :)
 
#8,159
#8,159
My post count, at the time had 4 sixes in succession. One post wouldn't have done it. Do the math.
 
#8,160
#8,160
Behr, I think I've seen posts here about sous vide, but I'm too lazy to look back. :)

Another forum I hang out on (Bogleheads.org, for those of us who do our own investing as cheaply as possible, and don't try to convince ourselves that we can "beat the market", and yes thank you, it works like a champ) has a few non-investing forums. I just read through this thread on where to buy good steaks, and there was a lot of discussion about sous vide. Do you do that? Any thoughts about pluses and minuses? Here's the thread:

https://www.bogleheads.org/forum/viewtopic.php?f=2&t=211079

--and I had never heard about the blade-texturizing bit. I rarely eat ground beef or anything else ground, due to the massive amounts of surface area that can be so easily contaminated, but apparently blade texturizing is done to non-ground meats and introduces a certain level of the same risk. Is this worth brooding about?

(You should know that Bogleheads put the "anal" in analyst, as they are often made up of engineers, accountants, and MD's/lawyers, mostly with high income, and who are insanely frugal, so I would not be a bit surprised to hear that this is all pretty overwrought.)

(and I don't fit into any of the above categories other than as a proud INTP, and I especially don't fit into the high-income category)

(but I do like to wrassle numbers)

(also parentheses)

:hi:
 
#8,161
#8,161
I stay out of the sous-vide thread, I know they wouldn't like me. I don't hate it, I like using the method for fish, sometimes. Like I said yesterday, I'm old school and had rather cook old school. Just me though.

It's a technique, another tool in your arsenal, and just like all techniques, there's a tradeoff. It takes longer. A traditionally-cooked steak goes from fridge to plate in 15 to 20 minutes (a bit longer if you have to preheat your oven). A sous-vide steak will take an hour or more, though with sous-vide cooking, this time is almost 100% hands-off.

You will not achieve the exact same sear. Sous-vide flag-waving zealots may claim otherwise, but the rapid sear you achieve after cooking sous-vide will not be as thick or crusty as the sear you get from a traditional cooking method. Some folks prefer a thicker sear, others prefer the thin sear achieved after sous-vide cooking.

It requires more equipment. Cooking a steak sous-vide requires a precision cooker and a plastic bag or vacuum sealer in addition to all the tools required for more traditional methods.
 
#8,162
#8,162
Thanks! It's interesting that many posts I've seen regarding sous vide steaks still say to zap them on a grill or griddle for a good sear.

Edit to note: iPhones don't handle culinary threads well...
 
  • Like
Reactions: 1 person
#8,163
#8,163
I read more of that thread than I had planned. I almost signed up just to start some shat with the dude talking about bacteria. It takes like 90 minutes at 130 degrees to kill salmonella and/or ecoli. You can't cook a steak traditionally at that temp for that long, obviously. But, if Im using sous-vide mainly for that reason, I'd be looking for a new butcher. Which is what started that whole conversation in the first place. Lol, just stfu dude, you like sous-vide, have the f at it.
 
  • Like
Reactions: 1 person
#8,164
#8,164
Haha, to be fair. If I had posted that, his response should have been..."stfu dude, you like traditional cooking, have the f at it".
 
#8,165
#8,165
Behr said:
I read more of that thread than I had planned. I almost signed up just to start some shat with the dude talking about bacteria. It takes like 90 minutes at 130 degrees to kill salmonella and/or ecoli. You can't cook a steak traditionally at that temp for that long, obviously. But, if Im using sous-vide mainly for that reason, I'd be looking for a new butcher. Which is what started that whole conversation in the first place. Lol, just stfu dude, you like sous-vide, have the f at it.
Click to expand...

Like I said, there's definitely a personality type represented on Bogleheads. :crazy: It can take some doing to dig out the legit concerns from the preciousness.

But bless their hearts, they do understand how to survive financially in this perplexing little world we live in.
 
#8,166
#8,166
Yea, but they still haven't figured out where to buy a good steak. Lol, they be discussing the shti out of it tho. Haha.
 
#8,167
#8,167
Thinking I gots to have one of these.

[youtube]http://www.bing.com/videos/search?q=killing+flies+with+salt&qpvt=killing+flies+with+salt&view=detail&mid=810F556255B32892CB7C810F556255B32892CB7C&FORM=VRDGAR[/youtube]
 
Last edited:
#8,170
#8,170
Behr I just made some awesome scrambled eggs. My wife was gone yesterday morning, so I made her breakfast today for "women's day". I think they were the best I've made. Mixed the eggs with cheese, milk, salt and pepper, then cooked in butter and olive oil. Mmmm
 
  • Like
Reactions: 1 person
#8,171
#8,171
Greek Chicken Salad with Feta Oregano Dressing

17200865_10156577214698644_161750110768694193_n.jpg
 
  • Like
Reactions: 1 person
#8,173
#8,173
joevol33 said:
Behr I just made some awesome scrambled eggs. My wife was gone yesterday morning, so I made her breakfast today for "women's day". I think they were the best I've made. Mixed the eggs with cheese, milk, salt and pepper, then cooked in butter and olive oil. Mmmm
Click to expand...

Sounds like a good cheese pancake recipe, mixed together before cooking, obviously.

Just curious, why the milk?
 
New posts
Status
Not open for further replies.
Advertisement





Back
Top