Show Us Your Meat, and We'll Show You Ours

[Sully]

Which one did you decide on?!

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[JustinG]

Duo Plus

[.RJ]

We got one last year that Melissa hasn't stopped talking about how great it is.

Pretty sure this is it: <!-- m --><a class="postlink" href="http://amzn.to/2iFkSPQ">http://amzn.to/2iFkSPQ</a><!-- m -->

It's expensive, as are all Breville products, but the brand is far and away better than other shit out there. We've slowly replaced most of our countertop appliances with them, including toaster and press grill thing. Buy once, cry once.

I bought a 12 cup breville. The larger one wouldnt fit in the cabinet where the current one lives.

[*insertusernamehere*]

Copy pasta from another chatty social media source I'm on...

Talk to me about steaks real quick. So I made ny strip last week and ribeye last night. I think i do pretty good at making em but I'm sure it could be better and I'm also not sure if I trust me thermometer. But the NY strip had a very strong resemblance to steak sauce in flavor and I like the texture, the ribeye was meaty as hell and kind of awesome. Tastes like the usual beef tho. Very soft and tender too. I think I'm gonna try a tbone next week. But tell me about your cooking methods. Based on my research I salted it, no oil in cast iron and then would do a little butter, Rosemary, thyme drizzle after flipping. I think I'm gonna keep doing them that way except I'm adding oil this time. I don't really get that crust the internet says I should have without oil. Idk if I have patience to incorporate the oven, I'd rather work on the skillet searing method for now. What do y'all do?

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[*insertusernamehere*]

Instant Pot ordered, Hamilton Beach slow cooker/sousvide now for sale

How much? I'm currently being advised to buy one lol

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[JustinG]

The slow cooker/sousvide or the IP?

[*insertusernamehere*]

The slow cooker/sousvide or the IP?

Slowcooker

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[JustinG]

$50

[*insertusernamehere*]

$50

Stash it for me. I'll grab it the next time I'm in town.

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[JustinG]

PayPal <!-- e --><a href="mailto:jgallamore@gmail.com">jgallamore@gmail.com</a><!-- e -->

[Deceus]

Bought an Anova after reading about it in this thread. Pretty happy with it so far. Initially did a sirloin and definitely didn't leave it in long enough. I was paranoid about a mushy texture a lot people seemed to be complaining about but that kind of cut definitely needs more than an hour or 2. Tried some chicken breast after that and was pretty impressed at how much better it was at 145. I've pretty much only ever cooked them in a pan to the point of being stringy and tough.

Decided to pick up a Food Saver to make everything even more idiot proof. Really wanted to try making prime rib with it. I always see them at Costco but never pick one up because I can't really justify making 5-6 pounds of it at a time and it doesn't really make for great leftovers. I split the roast into 3 pieces then threw in some rub and butter to the bags before sealing them. Did 130 for 4 hours followed by a quick sear on the grill and then just cut it in half. Was pretty happy with the results.





Easy dinner for 2 while being much better and cheaper than chain restaurant prime rib. I have some carne asada flank steak and salmon on deck I'm excited to try now.

[JPolen01]

Wow that looks great. I need an Anova.

[JustinG]

Still waiting on my Anova NANO, said something like October ship date.

I am really curious how the Anova clone on Monoprice performs.

[Sully]

A sirloin can be done in one hour. Two is plenty. I only do my fiance's for two if they're from frozen. I do my ribeye (and all my tender cuts) at about 1.5hrs which is more than enough but since it doesn't hurt it, id rather make sure. If you thought it wasn't long enough, you may not have done it at a high enough temp for your taste. I normally go at the higher end of med rare at about 132 or 133. The fiance's sirloins are pretty red at this temp most of the time. My Ribeyes are usually more pink except in the fatty area (on the other side of the fat band) which are usually super tender and red

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[Deceus]

A sirloin can be done in one hour. Two is plenty. I only do my fiance's for two if they're from frozen. I do my ribeye (and all my tender cuts) at about 1.5hrs which is more than enough but since it doesn't hurt it, id rather make sure. If you thought it wasn't long enough, you may not have done it at a high enough temp for your taste. I normally go at the higher end of med rare at about 132 or 133. The fiance's sirloins are pretty red at this temp most of the time. My Ribeyes are usually more pink except in the fatty area (on the other side of the fat band) which are usually super tender and red

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It was definitely cooked right but it wasn't remotely tenderized. They were pretty thick so I'm thinking 2-3 hours next go around. The only reason I even buy them is because of how lean they are. It's nice being able to have steak on diet.

[JustinG]

Made a proper corned beef brisket yesterday and holy god, it's definitely in the top five things I've ever cooked. This was 80 minutes of cooking time (excluding pressure build up) with venting after 15 minutes of sitting post cook time. The cabbage went in for one minute of cooking and was vented nearly immediately (one minute) after cooking. At 3.5 pounds and one head of cabbage, I got enough to make four lunches... excluding the bits I couldn't help but shove into my mouth after it was done.

Link to this recipe?

[Apoc]

Made a proper corned beef brisket yesterday and holy god, it's definitely in the top five things I've ever cooked. This was 80 minutes of cooking time (excluding pressure build up) with venting after 15 minutes of sitting post cook time. The cabbage went in for one minute of cooking and was vented nearly immediately (one minute) after cooking. At 3.5 pounds and one head of cabbage, I got enough to make four lunches... excluding the bits I couldn't help but shove into my mouth after it was done.

Link to this recipe?

I added the optional ginger and omitted the cloves (allspice was enough). I cooked mine for an extra 10 minutes (80 total) because my corned beef was thicker than 1.5 inches. I actually think I should have gone 90, if I"m honest.

<!-- m --><a class="postlink" href="https://www.pressurecookrecipes.com/instant-pot-corned-beef/">https://www.pressurecookrecipes.com/ins ... rned-beef/</a><!-- m -->

[JustinG]

2 uses in one day.

Hard boiled 6 eggs perfectly yesterday morning.

Then, given the crappy rainy chilly weather and JMU kicking off yesterday and dominating we tried chili, following the same ingredients I use for simple slow cooker chili

Saute setting to brown the burger with a drizzle of olive oil



2 mild chili season packets (mccormicks). Then some cumin, garlic salt, kosher salt, and extra chili powder



1 large can of diced tomatoes, and 2 small cans of Mild Rotel undrained



Green onion



1 can of Light and 1 can of Dark Red kidney beans, drained and rinsed



1 Cup of water and stir


Hit the Bean/Chili button and let her do her thing.

We vented when we were ready to eat, which was about 30min after it finished and was on keep warm.



After a stir...


I gotta be honest, it had the same flavor as the chili coming out of the slow cooker after like 8hrs.

I did not need to add in that last cup of water, but I was so used to losing moisture in the slow cooker. So it had more liquid than I typically like.

The fact that I can have chili in about 45 minutes vs 8 hrs is amazing. Browning in the pot was awesome vs having another pan to clean.

A+, wish I had bought this thing weeks ago.

[Apoc]

Consider your life changed.

[Sully]

So did I miss the cook time? I saw 30 minutes after it was ready but missed actual time it took to cook

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