The 50-Plus Room - for

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I've looked at them. I might consider. However, my new oven has an "air sous vide" feature. I haven't tried it yet. It might be easier and less complicated than the water sous vide.
It means under vacuum. So the french guy that invented it used air too. Interesting oven. What is the high temp of the air sous vide?
I consider pork done at 135 for an hour minimum. You do have to "decide" when it got to 135 to start counting the hour. With air you could have a thermometer in it. The control to low temps in water is the best benefit. I am not sure how you are with lower temps. I like less. As long as the meat doesn't have a texture it is raw I like it. General rule for how low you can go is often not enough to make the texture something you can really enjoy. The stuff you are killing with the heat cannot survive more than 10 minutes over 103 degrees. At that point the cell walls break down and are to weak to sustain the badness. I'm tempted to try some version of cooked steak tar tar. Before I do I need to learn how they prepared it when I was in France and truly enjoyed it.
 
I haven't checked it out. I'll have to look at the owners manual to see how it works. It also has an air fryer feature. I love that one! I will probably get rid of my countertop air fryer.
I don't use my air fryer for meat. It is the toaster and potato baker. And I have a bad habit of potato chunks getting oil rosemary and salt or other spices and air fried in there. I can imagine messing my oven like that. When this one gets thick enough to be scary [fire hazard] I will get another one.
The 'air' sous vide sounds interesting. Should be fun. It will have advantages different that the water based exactness. If you like the results it will become like art. Anyone can try it but never make the same thing. Just like my burnt oil air fryer. Toast is toast. But a pop tart from my air fryer only comes from my air fryer. hahaha
 
Now I know we’re talking to older people… I was reminiscing about the old Alcoa fantastic finishes they used to always show at the 2 minute warning.
Holy shit! FOX is playing so many commercials they must think SF is tired and needs a break. Feel like I am texting with my remote.
 
Tough game for the Ravens who I'm sure everyone thought they were gonna win with the MVP and bring at home too!!

My youngest was rooting for the Ravens only because he was tired of all his Swiftie friends jumping on the KC bandwagon 🤣

let me write it-

KC wins super bowl

Kelce bends the knee & proposes - balls on a platter

she says 'yes'

she sings a bunch of new songs

then eventually dumps him

Goodness - I hope I am wrong!
 
I dont mind left overs for 1 meal but I can't eat for 4 meals.... so I cook and freeze. Also helps with portion control for me
I do a lot of that also. Especially for 'big pot' meals like spaghetti, soups, and stews. I'll put half in the freezer so we don't have to eat it for 5 days. It's also nice to be able to just pull something already made from the freezer when I don't feel like cooking.
 
Ours was delivered dented and we're using it until an undamaged one comes in. I don't like it that the cooling fan beneath the cooktop comes on and is very noisy when the front left top burner is turned on. It takes about it minute for the noise to go away. I'm hoping this noise is because it's a damaged unit.
Oh, that sucks! I haven't noticed a loud cooling fan on mine. Yours must be because of the damage. I love this stove!
 
I made a gift registry.... I have bought a few things but I am pretty good at controlling myself. I paid off my cc debt and the last of my student loans for my bachelors degree this week..... sort of proud of myself
Excellent! You go, girl! 🙌👊
 
I do a lot of that also. Especially for 'big pot' meals like spaghetti, soups, and stews. I'll put half in the freezer so we don't have to eat it for 5 days. It's also nice to be able to just pull something already made from the freezer when I don't feel like cooking.
I wish we were taking turns or fusing in the kitchen.
I used to go crazy making spaghetti gravy with all fresh ingredients. So much work I figured out over time how to make it so it ends up 2 - 4 plates. These winter months are soup. I love chicken. So I have enough stuff for broth before the last soup is completely done. The ham I did today is so I have one last soup bone for this year. I like beans in light ham broth. I need you to make me a stew. Try not to freeze left overs. Even cooking for one I am pretty good about not too much waste. Eat the veggies I cook or don't cook them and the meats are for lunch. The extra I ended up this weekend I will share. In the months of the year I am into making bbq, there never any left. Lucky I have good neighbors and i don't mind sharing. They know when I am cooking so...
I think it was you earlier said you like a man that can cook. I wish the woman in my life did.
 
It means under vacuum. So the french guy that invented it used air too. Interesting oven. What is the high temp of the air sous vide?
I consider pork done at 135 for an hour minimum. You do have to "decide" when it got to 135 to start counting the hour. With air you could have a thermometer in it. The control to low temps in water is the best benefit. I am not sure how you are with lower temps. I like less. As long as the meat doesn't have a texture it is raw I like it. General rule for how low you can go is often not enough to make the texture something you can really enjoy. The stuff you are killing with the heat cannot survive more than 10 minutes over 103 degrees. At that point the cell walls break down and are to weak to sustain the badness. I'm tempted to try some version of cooked steak tar tar. Before I do I need to learn how they prepared it when I was in France and truly enjoyed it.
I don't know much about that function because I haven't used it. Or really read about how to use it. The oven does have a thermometer. I used it when I made a prime rib for Christmas. It was perfect!

I've had the oven as high as 550° for making pizza. I use my cast iron pan and prebake the crust then put the toppings on to finish baking.
 
I don't use my air fryer for meat. It is the toaster and potato baker. And I have a bad habit of potato chunks getting oil rosemary and salt or other spices and air fried in there. I can imagine messing my oven like that. When this one gets thick enough to be scary [fire hazard] I will get another one.
The 'air' sous vide sounds interesting. Should be fun. It will have advantages different that the water based exactness. If you like the results it will become like art. Anyone can try it but never make the same thing. Just like my burnt oil air fryer. Toast is toast. But a pop tart from my air fryer only comes from my air fryer. hahaha
I haven't even used my countertop air fryer for meat. I mostly use it for snacks.
 
Ours was delivered dented and we're using it until an undamaged one comes in. I don't like it that the cooling fan beneath the cooktop comes on and is very noisy when the front left top burner is turned on. It takes about it minute for the noise to go away. I'm hoping this noise is because it's a damaged unit.
I had a stove in a house before where the vent would come on automatically. I browsed the net a bit and opened the front panel and disconnected that feature. It just made noise and was blowing back into the room.
 
I have that in my bathroom. If I ever get to build another house, it will have heated floors throughout. I love stepping put of the shower onto a warm rug!
If I get to build another house it will be NC. I am going to wish I could have hot water heat and a few zones added for bathroom and kitchen floors. Too far south for gas fired hot water heat. I miss hot water heat. I lived in this one house for a while you could hear and feel the wind blow through it. That boiler in the basement was a monster I named the dragon. It only use 5- 600 gallons? Or I never had to fill all thousand the tank held. That house was so warm sometimes you need to open a window. The only drawback was I baked a few houseplants before I realized I was giving them a slow death.
 
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