The 50-Plus Room - for

[PersonalFavors]

Things are my fave. Not veins like a leg and almost impossible to dry out. I start all my meat in a cold pan.... it allows the meat to cook more evenly and stay moist.... I even start bacon that way. Island you can looking for a vacuum packer but I haven't decided on one yet. I have seen the sous vide method by chance but I don't know how it affects me or what would be the best use of it. Maybe a tougher cut?

Shop for the vacuum sealer. Food saver you should be able to find one in the 80 dollar range. Used to be cheaper. I picked mine up 22$ at Wegman's. The low end model is all you need. As the price goes up so does the bag cost and they are more one size fits all. The box of rolls at costco is 24$ is the minimizer way to use it.
As for the sous vide, it is another appliance for the kitchen. It does not take up too much space unless you do large cuts of meat. I did add a 16qt rubbermaid to my pile of stuff. I only use my oven to bake. Everything else happens in a pan or on one of the grills. I have two upstairs off the kitchen. Gas and an 18" Weber. For when I have something large I have the 22" Weber downstairs. I can do a 6 hour controlled smoke in the 18 and 9 hours in the 22.
I use the vacuum sealer for freezing stuff more than the sous vide. I like to limit how often I do the grocery store run. But do often because I like fresh veggies.

 

[PersonalFavors]

Love a man who cooks!

I bet it feels good when you love a man. Not like that. Which I am sure that is good too. I mean like the way it feels when you care. Everybody does that different.

 

[PersonalFavors]

I’m with you, the commercials are un fucking watchable.

Usually they’re just bad, but the late season football commercials are just unwatchable.

The desperate ads for tv and local news nobody watches cause pain. This is abc. cbs is worse because 60 minutes is just after the game....

 

[Wonderer67]

The desperate ads for tv and local news nobody watches cause pain. This is abc. cbs is worse because 60 minutes is just after the game....

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.

 

[PersonalFavors]

I take a pork butt. Season it heavy and smoke it for a couple hours. Then I put it in the sous vide at 175 for 24 hours. Falls apart and melts in your mouth.

Good to know. I have been doing it backwards.
I often use the loins or a fresh ham. So tender anyway I like the leaner meat.

 

[PersonalFavors]

I love leftovers. I frequently plan our meals around them.

Lots of my left overs make into some form of lunch meat. Quick and I don't have to stop working to eat.

 

[CuriousRick]

Good to know. I have been doing it backwards.
I often use the loins or a fresh ham. So tender anyway I like the leaner meat.

I hav bought he loins that are pre seasoned. Just toss them straight into the water. Hams as well

 

[PersonalFavors]

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.

Thankfully before DVR there was John Madden. Mom and Dad doing the cookin' too. Lived like a king on Sunday.

 

[PersonalFavors]

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.

 

[PersonalFavors]

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

 

[PersonalFavors]

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.

 

[Ambient4190]

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!

 

[DirtyMarine]

And writes a new hit album about their relationship.

 

[Lilianna23]

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.

 

[Lilianna23]

I cannot lie.... or deny....hahahaha

I love this song!

 

[Lilianna23]

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!

 

[Lilianna23]

Mine are icy cold

Mine too!

 

[Lilianna23]

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!

 

[thør]

Oh, that sucks! I haven't noticed a loud cooling fan on mine. Yours must be because of the damage. I love this stove!

Appreciate the review.

 

[Lilianna23]

We need to tell his that aspiration pneumonia is not sexy... but pays well

True! Nothing hot about a vent!

 

[Lilianna23]

I have not worn socks all Sunday.

Are you like a sasquatch???

 

[thør]

Are you like a sasquatch???

No, I'm a person with heated floors in my house.

 

[PersonalFavors]

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.

 

[Lilianna23]

Don't get rid of the counter top unit just yet. Stoves with air fryer options don't generally work as well as the counter top units

Thanks! I'll keep that in mind.

 

[Lilianna23]

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.