OK, What's For Lunch or Tea Today?

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Originally Posted by Marco

Nice, Roy-Boy... But the skin's fattening!!:D:eyebrows:

Take note, Granty...;)

Agree with you on chicken wings... How are you with pork or beef ribs? I love chomping on some salt and pepper or BBQ ribs, or hot and spicy chicken wings, Southern Fried drumsticks... With Southern Fried chicken, I love the pieces with the rib-cage, and all the bits of juicy meat on the carcass..

We need more pics of 'cannibalistic' meat consumption here, rather than girly-white bits of chicken breast, or meat scraped off of bones, by our delicate toothless daftees!!:lol::lol::D

;)

Marco.

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I'm definitely in Fred's camp :D

https://live.staticflickr.com/65535/...dc198188_o.jpg

Like ribs & getting the last bits off a leg of lamb.

:lolsign:

Marco.

Now I've got an idea of its workings I'm trying a sirloin, or porterhouse I think the Yanks call it.
Straight from frozen. 63.5c for 3hrs 30mins.
Should be plenty water in and I will check it from time to time. It's weighted incase it tries to rise.
https://uploads.tapatalk-cdn.com/202...03a32e7dbe.jpg

Stuffed Pepper before work tonight.

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Originally Posted by struth

Now I've got an idea of its workings I'm trying a sirloin, or porterhouse I think the Yanks call it.
Straight from frozen. 63.5c for 3hrs 30mins.
Should be plenty water in and I will check it from time to time. It's weighted incase it tries to rise.
https://uploads.tapatalk-cdn.com/202...03a32e7dbe.jpg

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Interesting gadget - look forward to seeing the results!:cool:

Marco.

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Originally Posted by Marco

Interesting gadget - look forward to seeing the results!:cool:

Marco.

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first time really so no idea how it will work out. The temp is what is needed for a food to cook to a specific grade. time is for thickness of food. I am hopefully erring on side of safety... it gets seared at end. as long as you cook it enough to get right through then extra time shouldnt cause it to cook any more as temp is closely managed....I Hope :eek:

Sous Vide Sirloin steak, 3 peppercorn sauce, herb coated baby potatoes and roasted Med Veg. https://uploads.tapatalk-cdn.com/202...2c33783411.jpg

very succulent steak.. whole thing was great

Is that the same Peppercorn Sauce you used other days cost that looks a bit pissy?

yup same sauce. maybe slightly thinner

Must be a different one to what i use its reyt thick.