#sousvide — Public Fediverse posts

BBQ is an ineffective cooking method.

It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.

If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.

There, I said it.

#food #cooking #BBQ #sousvide

BBQ is an ineffective cooking method.

It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.

If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.

There, I said it.

#food #cooking #BBQ #sousvide

BBQ is an ineffective cooking method.

It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.

If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.

There, I said it.

#food #cooking #BBQ #sousvide

BBQ is an ineffective cooking method.

It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.

If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.

There, I said it.

#food #cooking #BBQ #sousvide

BBQ is an ineffective cooking method.

It sacrifices consistency by focusing on the methodology. There are more effective (and most of the time, more efficient) way of producing the extremely similar results by utilising modern technologies.

If you look at it holistically and globally - the Japanese has been combining steaming and grilling for a better result for decades. The Americans' way of tackling the stall and insistence on cooking the meat in BBQ from start to finish is the equivalent of Amish in cooking.

There, I said it.

#food #cooking #BBQ #sousvide

#Brisket is amazing, as long as it is the point. It'd be nicer with a smoker, but those things are way too large and needs a garden.

#Beef #SousVide

#Brisket is amazing, as long as it is the point. It'd be nicer with a smoker, but those things are way too large and needs a garden.

#Beef #SousVide

#Brisket is amazing, as long as it is the point. It'd be nicer with a smoker, but those things are way too large and needs a garden.

#Beef #SousVide

This is a trigger warning. I don't mind if you don't watch this. We each have to protect ourselves to the best of our ability.

.

.

.

.

.

I start by explaining why I don't smile in my videos; but I do in real life.

#abuse #autism #neurodiverse #sousvide #ghostdog

📌Mastering Sous Vide Lobster: Timing Essentials
👉https://beestrot.com/news/whats-cooking-this-week-44-45-from-oct-27th-to-nov-9th-2025/#Mastering_Sous_Vide_Lobster_Timing_Essentials
#cookingtechniques #seafood #homecooking #lobster #sousvide #fedivore #foodie #beestrot

Key Ingredient: Michael Lachowicz contemplates calves’ brains https://www.diningandcooking.com/2303452/key-ingredient-michael-lachowicz-contemplates-calves-brains/ #blood #Butter #Calves'Brains #capers #CHEFS #ChiveFlowers #chives #Flour #FoieGras #francais #france #French #FrenchCuisine #FrenchIngredient #Garlic #Hazelnuts #ingredient #membranes #MichaelLachowicz #microgreens #Milk #OliveOil #OrganMeats #RestaurantMichael #sauteing #SousVide #Thyme #Veal #VealBrains #Vol.43No.41

Key Ingredient: Michael Lachowicz contemplates calves’ brains https://www.diningandcooking.com/2303452/key-ingredient-michael-lachowicz-contemplates-calves-brains/ #blood #Butter #Calves'Brains #capers #CHEFS #ChiveFlowers #chives #Flour #FoieGras #francais #france #French #FrenchCuisine #FrenchIngredient #Garlic #Hazelnuts #ingredient #membranes #MichaelLachowicz #microgreens #Milk #OliveOil #OrganMeats #RestaurantMichael #sauteing #SousVide #Thyme #Veal #VealBrains #Vol.43No.41

Key Ingredient: Michael Lachowicz contemplates calves’ brains https://www.diningandcooking.com/2303452/key-ingredient-michael-lachowicz-contemplates-calves-brains/ #blood #Butter #Calves'Brains #capers #CHEFS #ChiveFlowers #chives #Flour #FoieGras #francais #france #French #FrenchCuisine #FrenchIngredient #Garlic #Hazelnuts #ingredient #membranes #MichaelLachowicz #microgreens #Milk #OliveOil #OrganMeats #RestaurantMichael #sauteing #SousVide #Thyme #Veal #VealBrains #Vol.43No.41

#Krustenbraten in the Making 😋😋😋
Erst #SousVide und dann in den #Backofen

Italian scientists claim to have cracked how to cook the ‘perfect egg’ in 32 minutes https://www.diningandcooking.com/?p=2142570 #albumen #CommunicationsEngineering #CookingInCycles #ErnestoDiMaio #Italia #Italian #ItalianCooking #italiano #italy #Musto #NationalResearchCouncil #NutritionalContent #polyphenols #ResearchGroup #SousVide #Study) #TemperatureDegradation #yolk #YolkTemperature

I've never cooked chicken gizzards in my life but for some reason I bought some today ($1.59/lb!). They are going to sous vide overnight and become tender(ish) ... but what on earth should I do with them tomorrow? Please, recipe Gods, give me some hints. #sousvide #chicken #gizzards #recipe #birds #cooking #recipes #food #ventriculus

#InTheKitchen #SousVide #BeefItsWhatsForDinner

Making Top Sirloin Fillet Organic Grass-fed Black Angus Steaks in the sous vide for Valentine's Day.

Because I always experiment in the kitchen, I'm also attempting sous vide green beans, at 150F for a longer run, so that I can run the steaks in parallel.

Any guesses on when the green beans will be done?
I'm thinking 2.5 hours.

Sous vide top sirloin (130F for a few hours bagged with soy sauce, then seared), with pan seared scallops (speasoned, with paprika and garlic powder), parboiled roasted red potatoes, and roasted brussels sprouts with thai sweet chili sauce. #dinner #sousvide #steak #scallops #cooking
https://www.unsellingconvenience.com/post/746152283611578368/sous-vide-top-sirloin-130f-for-a-few-hours-bagged

Sous vide chicken legs & thighs (speasoned, 160F for about 4 hours, then 450F for about 25 mins, served with bbq sauce), baked arancini (leftover instant pot mushroom lobster risotto formed into balls, filled with mozzarella chunks, dredged in beaten egg and panko, and baked at 450F for about 39 minutes, served with hot tomato sauce), with leftover steamed string beans and a#tender boiled carrots. #dinner #cooking #sousvide #instantpot #chicken #arancini
https://www.unsellingconvenience.com/post/741433334837706752/sous-vide-chicken-legs-thighs-speasoned-160f

Smoked pork chops, with the largest scallops I’ve seen in a long time (speasoned, with garlic powder and paprika, 140F for 30 mins then seared in the pork chop fat), instant pot polenta, instant pot applesauce, and steamed string beans. #dinner #cooking #sousvide #instantpot #porkchops #polenta
https://www.unsellingconvenience.com/post/738235615362072576/smoked-pork-chops-with-the-largest-scallops-ive

The immersion circulator is out of frame. Cooking duck legs for dinner tomorrow night.

#duck #legs #confit #duckconfit #food #dinner #sousvide

had friends over for boardgames today, so, of course, i had to feed the poor things:

dry rubbed #PorkChops (grey salt, coarse black pepper, garlic powder and thyme) put into the #SousVide for 100 or so minutes @ 133°F then seared ever so beautifully. deglazed the searing pan with homemade veggie stock and jus from the vacuum bags to then steam the cabbage, red onion and garlic in the pan sauce until reduced. served over white rice.

#foodie #food #HomeCooking #FoodPorn #HomeMade

How is it almost Easter already? I'm terrible at being topical. Anyways here's Wagyu Corned Beef part 2: Sous Vide Boogaloo.

https://youtube.com/shorts/ULB1wodCjMc

#SousVide #wagyu #CornedBeef #recipe #food #fermentation #StPatricksDay #amazake #meat #homemade #DIY #koji #KojiBuildsCommunity #CrockOfTime

Sous vide pork chops (140F for a few hours then seared in rice bran oil) with a pan sauce inspired by a meal we had at Whisper Farms Kitchen at @jwmorlando (diced apples and tomato sautéed in the pan, then mixed with soy sauce, gochujang sauce, fermented ginger garlic paste, rice wine, and sugar, cooked until slightly thickened). Served with boiled frozen way fong dumplings and tender boiled carrots. #dinner #cooking #sousvide #porkchops #gochujang
https://www.unsellingconvenience.com/post/711345431940153344/sous-vide-pork-chops-140f-for-a-few-hours-then

#introduction
Hi! I’m a #philosophy professor in #illinois, trained in analytic #metaphysics, #PhilosophyOfLanguage, and #MedievalPhilosophy. Currently writing a book with a friend on the history of the #LiarParadox in the #IslamicWorld from around 800 to around 1500 and potty training a nine week old puppy with a weak bladder. #dogs #mushrooms #academic #medieval #IslamicPhilosophy #logic #modality #mereology #TeachingPhilosophy #aesthetics #sousvide #foraging

#introduction

Hi all! My name is Jeff, and I'm #softwareDeveloper and #maker in the process of relocating to #NewZealand.

My journey through social media started with Bulletin Board Systems (#BBS) & #IRC, through LiveJournal, to Facebook, an enjoyable stint in G+, back to Facebook, and now Mastodon. Ironically I never really got into Twitter, which I understand Mastadon aims to replace.

In my career I've worked on incredibly interesting projects like full scale helicopter simulators, small drone (#sUAS) control systems, and signal jamming technologies. I've worked with #C++ , #CSharp, #Python, #LabView.

But what I'm most proud of has been my time volunteering for a local charity I helped found, #MakersLocal256. This #makerspace was the first in #Alabama, has been around for over 15 years, and has survived on a "pay what you can" system. Our goal was and is to make available tools and technologies to those who either can afford it better together, or simply don't have the space for something like a gigantic #laserCutter. I've learned and taught equipment there such as #3DPrinters, #soldering, #embedded projects, #IoT, #lathes, #welding, #leatherWorking, #HamRadio and #cyberSecurity.

I've served #ML256 as both their Treasurer using systems like #GnuCash, and as a #systemsAdministrator using technologies including #Proxmox, #VMWare, #Redmine, #Owncloud, #ZoneMinder

As a hobbyist I run my own #homelab including this instance of Mastadon, #Plex, #mqtt, #proxmoxBE

My other hobbies include #cooking, with a focus on #sousVide and #cajun food, collecting #puzzleBoxes .
I consume large amounts of #Sci-Fi television, #anime, and have a weakness for paranormal teenage drama series like #vampireDiaries and now some soul rotting show called #FateWinxSaga. They're just so awful I can't stop watching.

In my youth I attended a #boardingSchool called #ASMS before Dumbledore made them cool. We had a cheerleading team for our chess team, it was baller. Our headmaster was from #NewZealand, and we plan to catch up once we get settled in.

My wife of eight years and I met in college, and has been my best friend, travel companion, taste tester, and cheerleader. She's an amazing #cosplay artist from Tennessee who has crafted #yukatas #kimonos, outfits from #animes, and so much more.
Her Londo Mallari from #Babylon5 is still the highest rated post of all time in r/Babylon5.

As her handler I end up going to many of her competitions and events, our favorite being #DragonCon . As a reward for being her personal slave, I earn cosplay points, which I save up and cash in on requests. The most memorable is when I asked to be a #sandworm from #Dune. She built a 14 meter worm in the style of a Chinese dragon. It takes eight people to pilot, has been in three parades, two with Kevin J. Anderson leading our path. She carries the 16 kilogram head, with me as her second in line. It's been featured in #MakeMagazine and has been used for a movie premier at a local theatre.

Well, that's me :) I don't intend on writing posts this long going forward, and honestly this felt like writing a CV. But hell, if you're gunna do, do it up.