Cookaholics Bulletin Board

Well, I'm doing my first really long cook via Sous Vide...a corned beef brisket. Hey, it may not be very exciting to you, but I've got two loaves of Dave's rye bread in my freezer, and a husband who keeps asking me when I'm going to make it. (In my defense, I was going to do this two weeks ago--I had already corned the beef--when I found out we needed to go to Chicago.) Andy's half Irish, so he's definitely looking forward to it.

Amy

It will be the new "watching paint dry." -- "Watching brisket in the circulator."

But watching paint dry is SO fun! You catch it in the right light, and you can see where's it's already dried, and where it needs to dry next. Heck, there's no way I'd rather spend a Saturday!

Amy

Groan. I. knew.better.than.to.look. You realize that sous vide is right up my alley at this point in life?

enabler...enabler...enabler...

Oh yum! Maybe I also need some sous vide equipment...argggh

Yes, and I am trying to be frugal, she keeps sucking me in; however, it does suit my current lifestyle.( )

Ps. Like the rest of you, kids, SO; quick dash- cookbooks/recipes; Get out just before roof collapses, IF, I am lucky.

I've done a few 48 hour cooks. Ya start to really wonder if it is a good idea, etc.... then you eat the result and go ohhhhhh.....

I think a pork shoulder is my next marathon cook. Just have to figure out the right spice mix for it first; I want to make carnita's type of thing with the result (and maybe some faux pulled pork, etc)

I'd love to see some photos of this fabulousness you call sous vide!! Before, during, after, plated, etc.

I decided that it makes more sense for me to get my sous vided food at a restaurant for now. I'm more of a baker. Now a pressure cooker for canning might be my speed...Amy, your food sounds wonderful!