100% lol its pretty heavy, goes great with some skirt steak and some roasted brussel sprouts i toss them in olive oil and balsamic with garlic/rosemary/salt pepper (i use the air fryer)

gg you're a gadget man eh


I am shallow frying a 2 inch thick pork chop right now - in lard that I rendered from the same chop this afternoon

going to be so fukin good

not really a gadget man, just more of a make life easy man lol.

i dont have AC so cooking stuff like that in the oven heats the whole house up, so its nice to be able to just use that and keep temps lower + its real nice to make frozen pre done stuff like chicken strips or frys for the kids in

that and an insta pot to do like crockpot style stuff in less time is great

is this some sort of deep fry - pan fry process?

This post was edited by IMPACTHVAC on Oct 19 2020 10:47pm

fair enough i couldn't live w/o climate control




nop

it's basically poaching your food in a bag at a very precise temperature for a long time, pasteurizing it, then you finish it on high heat to get the desired aesthetic and texture

Chicken breasts, scallops, shrimp, steak, carrots. Pork chops are also good. I'm considering doing the same for shrimp, I buy a lot of frozen shrimp for lean protein.

imagine doing sous vide in 2020

imagine spamming on a multi before b&

pot calling the kettle black

nah, first time