Cbdave

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Gday Sometimes we forget we still live in an ordinary world that doesn’t care whats going on with us….. It takes us to just pull up our big boys and girls pants and just get on with living. Go well at work. You’ve got this!

G’day NOPE .....Not One Puff Ever. What should have been an ordinary fence

Gday Now you’re going the wrong way! Stop…. Breath in ……breath out. Now take your shoes and socks off and get the count right

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Andy you bloody nog! That’s 20! So I’m 0…….

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Gday I think we are getting a bit sidetracked here.. how about posting up some of you cooking.? A pic or two wood be good

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Gday Now that’s much to serious…. How about a joke to put a smile on our faces

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G’day NOPE .....Not One Puff Ever. Bird of paradise

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Anova CulinaryHow to Cook Sous VideWant to know how to cook sous vide? It's actually really easy. Learn how to get started and quickly master the technique at home.Gday A sous vide like any other appliance … it can easily hide in a cupboard forever. Mines in constant use so it’s a bench tool. The dogs got pancreatitis so its meals are fat free as much as possible. Plenty of lean mince kangaroo meat and chicken. Don’t use the vac sealer much but rely on clip seal bags as quicker and more convenient.

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G’day NOPE .....Not One Puff Ever.

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Gday Lots of questions. Will attempt to answer as many as I can. Firstly you wouldn’t bother with sous vide unless you can get a good results for your efforts. What you’re basically doing is swapping time for temperature. Chilling the bags is basically getting the temps down to stop the cooking process. The longer cooking time softens the various proteins. To long and you can overdo it a loss the texture to the point of slime. Notice I’m holding the chicken at 65c instead of the finishing the temp of chicken that is usually 74c. The secound cook is needed only to bring it to temperature to eat as it already pasteurised. If you are cooking from frozen it’s best to add 1/2 hour to an hour to the time in the sous vide. I suggest you goggle it as it’s a huge subject with lots of rabbit holes to go down. ( don’t even mention poached eggs). The poaching methods great as it requires no extra tools. My Nan used it for those chickens that had finished there egg laying days. They were pretty tough. The dressed bird was again submerged in water. Simmered for 1/2 hour that lid on the pot and left off the heat for a couple of hours. Could be browned in the oven and served as a baked chicken. Only way to make an old tough bird eatable.

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Gday Another way to deal with chicken breast is to poach it. Into a big enough pot to allow 25 to 50 mm water over the top of the breasts. Salt & pepper/ stock powder aromatics of your choice. Bring to a simmer for ten minutes cover with a lid , take off the heat and leave for 30 mins. Perfectly cooked and moist as. Don’t waste the stock cook your rice in it like the Chinese do.

Gday Would I warm anything going into the press. Recon I would. But ask me what I did that day.. I do prefer the brown meat the thighs and drumstick we have a friend who’s husband works at a chicken works and gives us fresh chicken breast. I sous vide for 3 hours at 65c then chill the sealed bags in cold water then freeze. When defrosted it’s soft and moist and easy to use in most cooking. Lots better than most chicken breast which you could brine to get moist but this works without the extra salt.

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