More cooking stuff

Y’all know this is the current hipster cooking method, right?

 

I thought the Instapot was the hot thing

 

Even hipsters are right .1% of the time.

 

"reverse sear" with "final elbow sprinkle" are the current literary terms that fall under the hipster classification. Sous vide is French for under vacuum. spooning garlic butter obsessively in a pan might be old school hipster.

 

Except he just blanket recommends against cold smoking. I think he's internet high and lawsuit shy. The kind of person that works on cold smoke techniques is likely the kind of person that understands process control just fine. I understand where he is coming from; just don't agree with it.

 

I work at a store that sells the Anova souS vide machine. I actually have one and use it almost every week. Rack of lamb comes out phenomenal too.

 

Mongo,

I'm not racing at the moment. But I'd come to an event - give me a target with a little room to prep - and cook you and Evelyne and anyone else nearby a Sapsis-special pastrami or five at a racetrack WERA weekend. Guaranteed not-too-salty.

Dave, maybe a cook-off for a WERA West race?

 

Sounds like fun, but I thought you were in Texas? You come back left-coastish? We are running some endurance races out in Texas, but some smoked meat in the July Buttonwillow heat sounds...sweaty. I'm there! <beer>

 

I need a reason for a vacation. Yes, Texas. I can do this...

 

Reverse sear a hamburger correctly and you won't give a shit what group came up with it. Did one for the first time last week. Very good.

 

sear must be severe lol

 

I use a $3 styrofoam cooler with a hole in the lid and a kitchen towel filling the gap. 24 hour ribs with almost zero water loss. It does leak a little after awhile so it sits in a soft cooler. It could sit in a sink or outside and be fine though... Water is still warm 12+hours later if I don't dump it after the cook.....hmm, maybe time to try a brisket or butt.....

 

0.01% but it still counts as something positive.

 

My buddy did those last year, f ing phenomenal!

 

900w has been good for me. I do steaks and fish all the time. Salmon is amazing sous vide style. Probably heats up a little quicker than the 800w.

 

Best corned beef I ever had was Iron Barley(on Diners Driveins and Dives) in St Louis. Somehow they smoke it too. Was insanely good.

 

I'll look at the schedule this afternoon when I get home

 

F$ck, I’m going to have to buy one now. It’s for a good cause, ya know so I can donate to aff through amazon.