/ck/ - Food & Cooking

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Anonymous Sat Dec 2 17:39:44 2023 No.19963795 [Reply] [Original]

My friend lend me this thing, any cool recipes?

>>	Anonymous Sat Dec 2 17:40:29 2023 No.19963797 >>19963795 Lube up and sit down

>>	Anonymous Sat Dec 2 17:40:35 2023 No.19963798 shove it up your ass

>>	Anonymous Sat Dec 2 17:41:02 2023 No.19963800 >>19963795 Eggs. Long cook type stuff. You can fully cook a large cut, fridge over night, then smoke it for like 3 hours to make really good bbq.

>>	Anonymous Sat Dec 2 17:41:16 2023 No.19963801 >>19963795 Are those?... Cuntlips?

>>	Anonymous Sat Dec 2 17:41:53 2023 No.19963802 >>19963800 fuck off with this bullshit sous vide does not cook a better egg

>>	Anonymous Sat Dec 2 17:42:16 2023 No.19963803 >>19963801 forced meem

>>	Anonymous Sat Dec 2 17:42:41 2023 No.19963805 >>19963795 Imagine how deep you could get that thing up your booty hole brehs I’m jealous rn

>>	Anonymous Sat Dec 2 17:43:05 2023 No.19963806 >>19963803 Cunt lips typed this

>>	Anonymous Sat Dec 2 17:43:35 2023 No.19963808 >>19963802 Yes it does, egglet. You can do large batches more consistently as well. 165 degree for 45 mins makes an objectively better hard boiled type egg.

>>	Anonymous Sat Dec 2 17:43:42 2023 No.19963809 Your friends gay for buying that and you’re gay for accepting it as a gift you homos

>>	Anonymous Sat Dec 2 17:46:31 2023 No.19963814 >>19963795 The ultimate reverse-sear method for steaks and other meats. The biggest draw (for me) is to put steak in it in the morning and when I get done with work all I do is take it out, throw it in a pan, and sear it for 2 minutes.

Anonymous Sat Dec 2 17:46:42 2023 No.19963816

>>19963808
horseshit
egg whites take a set at a higher temperature than egg yolks, so sous vide eggs always have undercooked egg whites or overcooked egg yolks
you noob cooks act like sous vide is easy mode because you can't cook for shit
sous vide is for meat and meat only, if you're using it because you can't poach an fish or sear a steak you legit are a bad cook and no widget or doohickey is going to help you

>>	Anonymous Sat Dec 2 17:49:32 2023 No.19963826 >>19963816 Not him but making corn with it's pretty good, its like cooking it directly with butter

>>	Anonymous Sat Dec 2 17:54:08 2023 No.19963839 >>19963816 >egg whites take a set at a higher temperature than egg yolk The opposite is true

>>	Anonymous Sat Dec 2 18:10:02 2023 No.19963880 >>19963826 But you don't need a sous vide to do this, just put the butter and the corn in a bag and drop it in a pot of simmering water

>>	Anonymous Sat Dec 2 18:11:03 2023 No.19963884 >>19963839 No, and the best way to hard boil eggs is to steam them and shock them in ice water, this is the method that yields the easiest to peel eggs

>>	Anonymous Sat Dec 2 18:30:03 2023 No.19963936 >>19963884 >egg white coagulates (becomes “set”) between 144 and 149 degrees Fahrenheit. Egg yolks coagulate at a temperature between 149 and 158 degrees Fahrenheit stop arguing

Anonymous Sat Dec 2 18:40:35 2023 No.19963970

>>19963936
https://www.scienceofcooking.com/eggs/cooking-eggs-sous-vide.html
>While Ovotransferrin begins to set at 140°F/60C, it only comprises 12% of egg white
>The major protein of egg white, ovalbumin, makes up 54% of the white and doesn't coagulate until the temperature reaches 80 °C
>The yolk proteins begin to thicken at 65 °C and set at 70 °C

>>	Anonymous Sat Dec 2 18:44:24 2023 No.19963978 File: 539 KB, 4000x3008, IMG20231202140127.jpg [View same] [iqdb] [saucenao] [google] I cooked 3.3 lb of chicken breast for a family dinner today. Sous vide is absolutely the best way to cook chicken breast.

>>	Anonymous Sat Dec 2 18:47:32 2023 No.19963983 >>19963816 >never tried something. >pretends to know more than the eggspert he is talking to. >gets incredibly angry about it. Classic.

>>	Anonymous Sat Dec 2 19:29:35 2023 No.19964105 i hate Juul and i hate ChefSteps and i hate Grant Crilly.

Anonymous Sat Dec 2 21:58:20 2023 No.19964594

i like to make deboned skin-on chicken thighs with it. pound em, put em in a bag with some olive oil, bay leaf, garlic salt, msg, cook to the proper temp and then take out and crisp the skin for a minute or two in a pan. i usually get a big package of thighs, debone and pound all of them and put them in individual bags in the freezer so they're ready to go whenever. you can put them directly into the water from the freezer. my daughter's favorite. also good for making chicken breasts for shredding or dicing for chicken salads or whatever. you don't lose any of the flavor to the poaching liquid and it comes out nice and tender.

>>	Anonymous Sat Dec 2 23:14:34 2023 No.19964826 >>19963795 I've seen people at my job make their own lunch meat with it. Essentially just make a huge sausage with whatever you like c:

>>	Anonymous Sat Dec 2 23:24:13 2023 No.19964845 >>19963795 makes a really good Deep Cram Surprise

>>	Anonymous Sun Dec 3 10:41:29 2023 No.19966440 >>19964845 uwu

>>	Anonymous Sun Dec 3 11:09:37 2023 No.19966471 >>19963806 kys

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