Friggin awesome.

Just wait until you try Sous Vide...
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I can do that with this?

This really didn't come with an instruction booklet. I am going to need to find something!
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I know you got the 8qt version, but if it's like this one, yes. The bottom righthand button.

Here's a video (in case yours can do Sous Vide):


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Some cooking hacks about peeling the skin/peel off various veggies, herbs, fish, etc.



The shrimp one really works, also the garlic one, as does the lobster tail hack. I've done the peach one with something else.
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Tonight's fish taco iteration is beer battered Alaskan Black Rockfish dressed simply with cabbage, guac slices, cilantro and lime. Corn tortillas to change it up.


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Not dinner. When I was very young my Grandpa taught me how to make soft boiled eggs. Wasn't much to teach but it's a great standby breakfast. The trick is to cook the whites but keep the yoke yokey. Add some jalapenos, hot sauce and crumble up some bread and mix it all up. Mm Mm good!
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Alaskan lingcod filet o fish sammy and chips with a crispy boy




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Vailpass's electric pressure cooker chicken enchiladas recipe from DC. Pretty damn good kids loved them. It still a little time intensive but not bad. If I could and kids would still eat I would add more heat. Also needs more tomato sauce and chicken broth than what recipe calls for. The 3 chicken breasts soaks up a lot of the sauce so it was just a bit dry. Maybe a cup and a half chicken broth and 3 instead of 2 8 oz cans tomato sauce


Direct out the oven.

typed with my trusty nose picker using Tapatalk
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Smoked chicken thighs tonight. Butt roast and faux brisket tomorrow

Drinking Bells Oktoberfest
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Sous Vide virgin here. Doing a bone in Ribeye today.
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Crappie filets, breaded with Andy's Red Fish Breading and deep fried. Hush puppies.
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Update?

Remember, once done, VERY hot pan, grape seed or avocado oil, and a quick sear..
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Pics please, or it didn't happen . . .
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No pics but it turned out pretty good. The texture was just amazing and it's crazy that the time window is so variable, which makes dinner timing very easy. I cooked at 135 degrees for 1 hour and 20 minutes.

I seared each side for 1 minute in a very hot cast iron after the Sous Vide. However, it didn't taste as good as a steak cooked just in the cast iron. I seasoned the steak before placing in the bag but should I be timing the seasoning differently? Normally I season steaks with salt/pepper and let them sit in the fridge overnight before cooking.
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Interesting.. I've never had it taste different. That being said, I Sous Vide mine with fresh Rosemary (I LOVE IT), and that really helps me get more of that infused into the steak.

But yes, Sous Vide REALLY helps with timing dinner. Once you know the "out of the water, through the pan, and onto the plate" time, all the other things, including visitors being chatty and late, simply don't matter. Make the sides when you want, the steaks will be ready....
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