Link | 2,726 Posted April 25 Share Posted April 25 Frying. Deep frying. Baking. Grilling. Barbecue. Preserving (canning, dehydration, salt/sugar/smoke/vinegar). Knifework. What techniques do you like? want advice on? just tried? wanna brag about? 1 Link to comment Share on other sites More sharing options...
Link | 2,726 Posted April 26 Author Share Posted April 26 I tried sous vide last week. I've heard about this method a lot (like, on TV) but I was put off by the bag thing. I don't have a vacuum sealer, and ziplock bags don't seem like they could be in boiling water. But I was still interested in trying it. For some reason, I looked it up on SeriousEats, and "freezer bag" made something click. A few days later, I went in the freezer for a salmon fillet and noticed they were individually sealed, and decided here was a chance. I took the fish out, patted it dry, added seasoning and butter, put it back in the bag. I folded the top down and put it in the water, using a binder clip to secure it to the edge of the pot (and keep the non-sealed bag upright). No pictures, but it came out good... later I'll have to run a taste test to compare this with baking or grilling. 1 Link to comment Share on other sites More sharing options...
Jeevan | 8,930 Events Helper · Posted April 26 Share Posted April 26 (edited) Steaks......Flame grilled over charcoal 100% Chicken......breaded and fried Pork Chops....... See steak, or chicken Edited April 26 by Jeevan 1 Link to comment Share on other sites More sharing options...
Hammerfestus | 3,880 Posted April 27 Share Posted April 27 1 1 Link to comment Share on other sites More sharing options...
Link | 2,726 Posted April 27 Author Share Posted April 27 17 hours ago, Link said: No pictures I lied Link to comment Share on other sites More sharing options...
Richardhead | 2,820 Posted April 27 Share Posted April 27 4 hours ago, Link said: I lied Did you cook it from frozen or did you thaw it ? Link to comment Share on other sites More sharing options...
Link | 2,726 Posted April 28 Author Share Posted April 28 23 hours ago, Richardhead said: Did you cook it from frozen or did you thaw it ? Thawed Link to comment Share on other sites More sharing options...
Richardhead | 2,820 Posted April 29 Share Posted April 29 8 hours ago, Link said: Thawed So my problem as of late is micro plastics. That is why I haven’t gotten a souevide thing yet. I feel that cooking the plastic with my food could be detrimental. However, I’m just a scrub and actually have no idea what is what. Your fish does look like it was cooked well though. Maybe a quick sear to get some crust. Link to comment Share on other sites More sharing options...
JamesRobot | 5,823 Events Team · Posted April 29 Share Posted April 29 Pretty sure my favorite technique is microwaving. I mean, if we're going by shear numbers. 1 Link to comment Share on other sites More sharing options...
Richardhead | 2,820 Posted April 29 Share Posted April 29 10 hours ago, JamesRobot said: Pretty sure my favorite technique is microwaving. I mean, if we're going by shear numbers. My microwave died like 2 years ago. I barely miss it! Link to comment Share on other sites More sharing options...
Gloves | 11,824 Administrator · Posted April 29 Share Posted April 29 6 minutes ago, Richardhead said: My microwave died like 2 years ago. I barely miss it! But it's so good at melting butter! 1 Link to comment Share on other sites More sharing options...
Richardhead | 2,820 Posted April 29 Share Posted April 29 1 minute ago, Gloves said: But it's so good at melting butter! So is my stovetop. Link to comment Share on other sites More sharing options...
Gloves | 11,824 Administrator · Posted April 29 Share Posted April 29 Just now, Richardhead said: So is my stovetop. But... but... Pizza Pockets! Wait no... Uh... Frick! Link to comment Share on other sites More sharing options...
Reed Rothchild | 9,572 Editorials Team · Posted April 29 Share Posted April 29 22 minutes ago, Richardhead said: My microwave died like 2 years ago. I barely miss it! Ours died 4 years ago. We never went back. 1 Link to comment Share on other sites More sharing options...
spacepup | 2,410 Administrator · Posted April 29 Share Posted April 29 I normally use our Toaster Oven / Airfryer combo. It's a nice unit, and it will heat / crisp things up very well. I don't really do a lot of baking, so I don't use the full oven very frequently. I use the stovetop often and then the toaster oven / airfryer for just about everything. Also, I have a microwave and there is no shame in having/using one. I don't cook/make all my meals there, but it is very handy for a number of reasons when you just need to warm something up quickly without making a big mess. It's not the primary cooking device, but it can still be a great supporting tool in the kitchen. 1 Link to comment Share on other sites More sharing options...
Link | 2,726 Posted May 1 Author Share Posted May 1 (edited) Microwavehas its place, for me. Leftovers and batch prepped stuff, heating water for tea, fixing hard toast, taking the chill off something frozen before the frying pan. On 4/28/2024 at 9:18 PM, Richardhead said: So my problem as of late is micro plastics. That is why I haven’t gotten a souevide thing yet. I feel that cooking the plastic with my food could be detrimental. However, I’m just a scrub and actually have no idea what is what. Your fish does look like it was cooked well though. Maybe a quick sear to get some crust. Sear is a great idea I was also worried about boiling a plastic bag. The packaging for the fish is pretty sturdy; I'm still skeptical of using ziplocks even if they are freezer-ready. Edited May 1 by Link Link to comment Share on other sites More sharing options...
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