What did you cook or eat today, (January 2019)?

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Rocklobster said:
I was fine without one, to tell you the truth.. my SO bought me one for my birthday last year..I'm having fun with it..it really does make a difference..but, like any other cooking technique it has it's challenges..takes some trial and error..
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I've had plenty of errors in my life. I'm currently struggling with sausage rolls and chicken Kiev. God knows what kind of a cock up I'm going to make of Beef Wellington!
 
Rocklobster said:
I was fine without one, to tell you the truth.. my SO bought me one for my birthday last year..I'm having fun with it..it really does make a difference..but, like any other cooking technique it has it's challenges..takes some trial and error..
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I also received my sous-vide as a present. I love the way it seals in all the flavour - its good for vegetables too although I haven't experimented very far as yet.
 
morning glory said:
I also received my sous-vide as a present. I love the way it seals in all the flavour - its good for vegetables too although I haven't experimented very far as yet.
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I want to try it for veggies, too..but it seems like a lot of work to fill and keep it heated for hours for a few sticks of carrots..:)
Usually, meats and veggies require different temperatures so it's not like I could do both at the same time..
 
morning glory said:
Are you cooking the Wellington in the halogen oven?
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That is the idea. I may put it together tomorrow morning for cooking on Wednesday.

According to Ramsay I could prepare the steak and duxelles/ham and leave it in the fridge for 24 hours.
 
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Rocklobster said:
I want to try it for veggies, too..but it seems like a lot of work to fill and keep it heated for hours for a few sticks of carrots..:)
Usually, meats and veggies require different temperatures so it's not like I could do both at the same time..
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Yes - I suppose in a restaurant they would cook lots of portions at the same time. How big is your sous-vide?
 
Cabbage Wedge Stuffed with Juniper Butter 'en Papillote' (for both current challenges).

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Yorky my sons fave is beef Wellington. I make it with pate I make myself. It's a fair bit of work. I cringe when he asks me to make it.

Russ
 
morning glory said:
Yes - I suppose in a restaurant they would cook lots of portions at the same time. How big is your sous-vide?
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It is a home sized one..I don't use it for work...I have no need for one in the deli..I am pretty traditional when it comes to food preparation at work..
 
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