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Just got a Sansaire (sous vide machine)! What should I cook?

Meat glue is transglutaminase....scary...yet kinda interesting.

https://www.google.com/search?q=meat+...

Apr 14, 2014
alexk1 in Home Cooking

Just got a Sansaire (sous vide machine)! What should I cook?

For cooking times of a few hours or less, freezer bags work fine. For longer cooking times (like 72 hours) using a Foodsaver is recommended. But even before I had my Anova, my foodsaver still got used extensively. I highly recommend purchasing one.

Apr 14, 2014
alexk1 in Home Cooking

Just got a Sansaire (sous vide machine)! What should I cook?

This article is why I got the Anova.
http://www.seriouseats.com/2013/12/so...

Apr 01, 2014
alexk1 in Home Cooking
1

Just got a Sansaire (sous vide machine)! What should I cook?

I have done a big batch of shortribs, and some chicken sausages too. Worked great.

Mar 31, 2014
alexk1 in Home Cooking
1

Just got a Sansaire (sous vide machine)! What should I cook?

Haven't had any fluctuation issues with my Anova.

Mar 28, 2014
alexk1 in Home Cooking
2

Just got a Sansaire (sous vide machine)! What should I cook?

I have the Anova and love it!

Mar 28, 2014
alexk1 in Home Cooking

Just got a Sansaire (sous vide machine)! What should I cook?

I use a big canning pot. If it is tall enough for the immersion circulator it will be fine. I also just put a cookie sheet over as much as I can if food is in there overnight. I think I lose less than an inch of water overnight...but make sure it is near the maximum fill line before you hit the hay! :)

Mar 28, 2014
alexk1 in Home Cooking

knife storage

I got a magnetic strip at IKEA for a 10" chef's knife and a large cleaver that I didn't have room for in my block. Cost me $12.99 and they don't budge. My model isn't available anymore...but this one is only 2 bucks more.

http://www.ikea.com/us/en/catalog/pro...

Aug 12, 2013
alexk1 in Cookware

Where to find flan baking pans . . .

My wife has one. Want some for the kids. An amazing pan!

http://store.gourmetsleuth.com/flan-p...

The Basics: How to Make Boneless Leg of Lamb

Lamb meat often gets mushy if roasted at too low a temp. That is why high temp roasting is preferred.

Mar 27, 2013
alexk1 in Features