cooking

[redneck joe]

this is a 9x12 curring board


First pizza at the new house, i changed up from my usual thin and did a 'hand tossed' at 450 instead of 550 and on middle rack instead of lowest.

Good enough to smack on it about 0200 this morning...

https://scontent-atl3-3.xx.fbcdn.net/v/t39.30808-6/706628948_10243160773772031_8691530507049541692_n.jpg?_nc_cat=110&ccb=1-7&_nc_sid=833d8c&_nc_ohc=zR3Mw3akUksQ7kNvwGkxHUu&_nc_oc=AdoJ_o3YhAxeANc-B5TnxZ0H_8yy_cZ5uK7_TrF18aE11B4pJ46yxdWi1Nqff1uS2I8&_nc_zt=23&_nc_ht=scontent-atl3-3.xx&_nc_gid=PNySniWI_P-ekDAmHy3SnA&_nc_ss=7b2a8&oh=00_Af73m-VxLpRqdZUsB3jaMcmeHQ-NVAaYljr2dCUdSazBuQ&oe=6A1B8658

 

[tphoyt]

My kids got me a sous vide cooker for Christmas and I haven’t used it yet. My time will come. Pretty fancy for me I’m old school and still stuck in the 80’s

 

[redneck joe]

do it, it is way worth the [very small] extra effort.

If you dont have a vacuum seal a zip lock with air pressed out works as well.

 

[Pmt133]

Water displacement on the zip lock works great!

 

[redneck joe]

we gave away our vaccu-seal, not worth the money to buy the bags when I 4 cent ziplock works perfectly fine

 

[Mc Tool]

We looked at vacuum sealers yesterday ....far out , might be convenient but you gotta get the gorse outa your pocket . We actually were there for a toasted sandwich press ....who else cooks steak and burger patties etc in a sandwich press ?
We went to a meat wholesaler and they have just moved to vacuum sealing everything and I was impressed at how well the shop looked presentation wise. Most meat here is packed on trays and plastic wrapped.......which always tears in the freezer letting meat get freezer burnt .
Oooooh ," thats getting freezer burnt...better eat it"...is not good for the waistline

 

[tphoyt]

Mine came with a couple box’s of bags and a handheld vac I believe but when there gone I doubt I will get more. I have always just left a corner of a ziplock open and sucked the air out but will try the water displacement for sure that sounds like a great idea.

 

[redneck joe]

water works best but honestly we individually freeze out meat pieces then in a ziplock and they dont go bad because i'm really good at FIFO from my career.

 

[redneck joe]

now chicken i preseason, wrap in a plastic wrap like a tootsie roll. Zero freezer burn and the seasoning sets both while freezing and while thawing. Its great because on both of these you can pull out however many you want if someone else shows up for supper or you want an extra for lunch. I do burger balls same way.