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Most Online39,925 Dec 30th, 2023
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566649
01/06/18 11:04 PM
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Joined: May 2011
Posts: 34,681
1ShotNoKills
OP
TFF Guru
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OP
TFF Guru
Joined: May 2011
Posts: 34,681 |
Making zucchini baby food right now
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566674
01/06/18 11:26 PM
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Joined: Apr 2008
Posts: 10,550
JavelinJ
TFF Guru
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TFF Guru
Joined: Apr 2008
Posts: 10,550 |
Also did some eggs this morning. They were awesome. Same thing with the mousse like texture. Yoke was real creamy and delicious. Bruh, eggs look awesome. Which recipe did you follow?
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566684
01/06/18 11:35 PM
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Joined: Aug 2014
Posts: 7,272
Beer Money
TFF Celebrity
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TFF Celebrity
Joined: Aug 2014
Posts: 7,272 |
This looks pretty cool. Sous vide and 10 other things.
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566699
01/06/18 11:50 PM
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Joined: Apr 2008
Posts: 10,550
JavelinJ
TFF Guru
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TFF Guru
Joined: Apr 2008
Posts: 10,550 |
Hmmm. My app for the Joule shows 60 minutes at 147.
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Re: Sous vide carrots
[Re: Frank the Tank]
#12566704
01/06/18 11:51 PM
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Joined: Sep 2005
Posts: 28,248
Brian Spagnola
TFF Guru
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TFF Guru
Joined: Sep 2005
Posts: 28,248 |
Creamy pot, These potheads are now getting sophisticated and souse videing their pot. I cant stand a fancy pothead. Worst kind ^^^^ I did that for a friend. Im not kidding. He needed it for medical reasons and he had the stuff. You can decarb the product, then you can infuse butter or any other medium in a glass jar for long amounts of time. I have lots of pictures that i will not share on here but can send them to anyone that it may actually help. Your left with a butter that you can put one tablespoon on a piece of toast and it works great.
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566708
01/06/18 11:52 PM
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Joined: Oct 2006
Posts: 95,374
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,374 |
Heck, I could make those eggs in 3 minutes at 212 deg.
FJB
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Re: Sous vide carrots
[Re: JavelinJ]
#12566709
01/06/18 11:53 PM
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Joined: Sep 2005
Posts: 28,248
Brian Spagnola
TFF Guru
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TFF Guru
Joined: Sep 2005
Posts: 28,248 |
Hmmm. My app for the Joule shows 60 minutes at 147. 8 millions ways to skin a cat on the sous vide eggs thing.
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566722
01/07/18 12:03 AM
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Joined: Feb 2013
Posts: 38,564
Frank the Tank
TFF Guru
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TFF Guru
Joined: Feb 2013
Posts: 38,564 |
Also did some eggs this morning. They were awesome. Same thing with the mousse like texture. Yoke was real creamy and delicious. You have to trust me on this one. Get some of the shredded wheat BIG biscuits. Poach or sous vide your eggs but make sure they have some runniness to them on the yolks. Quickly dip a biscuit into the hot water 1 at a time for each egg. Just enough to get them damp and hot. Butter the biscuits like you would your toast and put salt and pepper on them then put the egg on each and break the yolk and let it run all over the biscuit. Salt and pepper to taste. ..... it is...... legit
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Re: Sous vide carrots
[Re: Bigbob_FTW]
#12566737
01/07/18 12:11 AM
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Joined: Apr 2008
Posts: 10,550
JavelinJ
TFF Guru
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TFF Guru
Joined: Apr 2008
Posts: 10,550 |
Heck, I could make those eggs in 3 minutes at 212 deg. Do it. We'll be looking for video in the morning.
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566872
01/07/18 01:38 AM
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Joined: May 2011
Posts: 34,681
1ShotNoKills
OP
TFF Guru
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OP
TFF Guru
Joined: May 2011
Posts: 34,681 |
Zucchini baby food
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566943
01/07/18 03:04 AM
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Joined: Aug 2009
Posts: 1,562
Jeremyworm
Extreme Angler
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Extreme Angler
Joined: Aug 2009
Posts: 1,562 |
Zucchini baby food What is that baby food setup? Looks intriguing.
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12566954
01/07/18 03:10 AM
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Joined: Aug 2009
Posts: 1,562
Jeremyworm
Extreme Angler
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Extreme Angler
Joined: Aug 2009
Posts: 1,562 |
Gracias Amigo
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Re: Sous vide carrots
[Re: 1ShotNoKills]
#12567103
01/07/18 05:13 AM
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Joined: Oct 2007
Posts: 9,172
Jons3825
" Mod Alert"
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" Mod Alert"
Joined: Oct 2007
Posts: 9,172 |
Look up the 63.5 degree egg. Cooking buddy does them and put too much food science into it.
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