Food Sous vide Chicken Thighs

1509231920150922195911.jpg
 
Gravy sourced from the juices of the meat you're putting it on is permissible.

I'm more of a jus person (I'd brown some onions/garlic, deglaze with the juices, throw in a bit of red wine, etc) but I'll gravy this gravy.
 
  • Gravy
Reactions: Amstel, MadDog and fly
MadDog said:
i'm not gonna lie the mashed potatoes were excellent

of course when you use as much butter as i did they damn well should be
Click to expand...
One year while I was making mashed potatoes for Thanksgiving my sister came in and saw how much butter I put in them. She was like "OMG you put THAT much in????" I yelled back at her "Get out of my kitchen now"

She still eats them without saying a word now, but really butter makes a good mashed potato fantastic. A little grated cheddar or parm cheese never hurts either.
 
  • Gravy
Reactions: MadDog
helenabear said:
One year while I was making mashed potatoes for Thanksgiving my sister came in and saw how much butter I put in them. She was like "OMG you put THAT much in????" I yelled back at her "Get out of my kitchen now"

She still eats them without saying a word now, but really butter makes a good mashed potato fantastic. A little grated cheddar or parm cheese never hurts either.
Click to expand...
Butter and cream cheese make the best fucking mashed taters ever.
 
  • Gravy
Reactions: Amstel
fly said:
Butter and cream cheese make the best fucking mashed taters ever.
Click to expand...
Honestly not a fan of cream cheese in mashed potatoes. Then again not a fan of cream cheese in general. Another one that is good though is Asiago cheese.
 
so for my next experiment i'm thinking about sous vide pork belly and making some gua bao, recipes are looking like 36 hours at 147 degrees

now i gotta find me some pork belly
 
You must log in or register to reply here.
Top Bottom
Back