I suppose the hint was in the name. Without air might actually mean just that.
Anyway I thought I can't just leave another electrical appliance designed for cook to fester in some corner and then to end up after a few years of delusional thinking in the recycling at the what we used to call dump, now facility. So I bought a sealer and the cooking plastic. And while I'm never going to niks the BBQ or the grill, boiling in a vacuum bag will become a feature.
It works, but not as I thought with big joints, but with cuts less than an inch. Then the cooking time depends on how one likes it, you know rare, to well done. While with a joint the time expands with a square, or probably cubed in truth. But you can cut the joint into slices, seal the serving and cook the joint that way in an hour.
In other news.
I'm a member of the local camera club, on the committee in fact. Anyway we were asked to photograph the cast of a play being put on in May. And I truly haven't met a group quite so unfriendly in a very long time. Since we were being asked to do this gratis by a member of the club and about 10 of the club turned up I don't get their attitude. I think I would describe it as un-engaged. Anywoo, it left a rather ugly taste in my mouth.
I didn't get into the RHA show this year either. Blast them :-). So I have to drive to Dublin on Saturday.
I'm holding an exhibition in July this year in the Main Guard. A better time I feel. And I can put the three from the RHA into it.
I have another blog opened at http://vincent-hannon-art.blogspot.ie/ for art stuff. I had a web page for a few years having followed the current trends to have a 'store online' but it was the greatest waste of money so I went back to blogger.
I can't get Sage/Jeff's work blog to nest on my page foe some reason.
Anyway I thought I can't just leave another electrical appliance designed for cook to fester in some corner and then to end up after a few years of delusional thinking in the recycling at the what we used to call dump, now facility. So I bought a sealer and the cooking plastic. And while I'm never going to niks the BBQ or the grill, boiling in a vacuum bag will become a feature.
It works, but not as I thought with big joints, but with cuts less than an inch. Then the cooking time depends on how one likes it, you know rare, to well done. While with a joint the time expands with a square, or probably cubed in truth. But you can cut the joint into slices, seal the serving and cook the joint that way in an hour.
In other news.
I'm a member of the local camera club, on the committee in fact. Anyway we were asked to photograph the cast of a play being put on in May. And I truly haven't met a group quite so unfriendly in a very long time. Since we were being asked to do this gratis by a member of the club and about 10 of the club turned up I don't get their attitude. I think I would describe it as un-engaged. Anywoo, it left a rather ugly taste in my mouth.
I didn't get into the RHA show this year either. Blast them :-). So I have to drive to Dublin on Saturday.
I'm holding an exhibition in July this year in the Main Guard. A better time I feel. And I can put the three from the RHA into it.
I have another blog opened at http://vincent-hannon-art.blogspot.ie/ for art stuff. I had a web page for a few years having followed the current trends to have a 'store online' but it was the greatest waste of money so I went back to blogger.
I can't get Sage/Jeff's work blog to nest on my page foe some reason.
I'll be curious as to what all you try sealing up in the vacuum bags. They use them as a way of intensifying flavors into all sorts of foodstuffs on those cooking shows.
ReplyDeleteA shame about the RHA show. Their loss... and a gain for those who get to attend your exhibition in July. I hope you'll share some photos of the area when you get it all set up for the showing.
I was able to add Jeff's professional blog to my reader. I'll do the same with yours.
I'm kinda curious myself to be honest. I've done steak and chicken. I might try fish, but I've kinda gone off that. I suspect where it will come to the fore is with someone like Kimberly out in Cali where she could prep on a Sunday and seal the meal with a whatever she thinks she'd fancy on a Wed and either freeze it or more likely leave in to the fridge. No air, little bacteria growth. Then in the morning into a pot with the yoke-a-ma-bob on a timer to start say an hour and a half before she gets home.
DeleteBut I can see the good in the overnighting too.
Yeah, bummer, on the RHA. I keep saying I won't do it next year for I do think it's a bit of a game they play, line they are running. I have a feeling unless you are from their circle getting a piece hung is well nigh impossible. And the submission fees little more than a tax on stupidity.
On those food programs, they even use it for fruits and vegetables as a way of infusing other flavors. Be brave and experiment! (and report back to us)
DeleteI've been focused upon beef and chicken so far. I was thinking about veg, but haven't yet tried it. I will though.
DeleteI know one person personally that has one of those machines and I haven't seen it on their counter in ages which is largely why I have refrained from buying one. But I will keep reading about your experiences in hopes of learning more about them and the tricks to running them in case I should end up with one someday.
ReplyDeleteI too haven't been able to make Sage's blog work in my reader either.
One thing about it is it's really safe. Cooking temp is between 50c and 70c so you can leave it in much the same way you can leave a washing machine running.
DeleteIt did the chicken the bast I feel. And really chicken nowadays is quite tasteless so it will take flavour easily.
I wonder has he something to prevent embedding.
I finally got it to work. I had to use the following URL for it to work:
Deletehttp://skidawaypres.org/pastor/?cat=7
That is the URL that is displayed when I select the blog tab on his website.
You're a champion.
DeleteI admire your persistence with the cooker. I’m assuming the pieces come out very tender like a slow cooker?
ReplyDeleteYes I agree with Kelly on the RHA show. They obviously don’t know what they’re missing!
Not as tender as you'd think. But yes, if you cooked for longer the beef would become tender. I like you thought that it was doing it in the cooking time, but it really isn't. Yes it may be a bit more so than if you fried it.
DeleteHave you spent any time researching any recipes that would help you use the machine better? I see it on cooking shows all the time. Maybe just the speedy cooking and tender(ish) meat is the point when time is tight?
ReplyDeleteI’m sorry to hear about the show and the people in the play! I’d think appreciative would be a better response too!
I look forward to visiting your other blog.
It's considered a healthy option because it doesn't break up the fat in meat but cooks it like suet in a lump. That's one of the reasons for the fry post.
DeleteBut no, not yet I haven't, I will read up on the recipes and experiment too.
Meah, on the RHA. You see what gets me is the Summer Show is and Open. You could send to it from the US. But I think 'art' per se is an aspect of the reason but I feel the ability to fit into a suitcase far more important. And rather than tell people that -it would get out you see- they pretend to accept.
Hmm, for some reason blogger is the ONLY page nowadays that when you pull off the address line it doesn't automatically form a link.
Sorry you are not able to get my blog working—let me know what to do. I actually have tech support at work who might can help. I just got back from the Dry Tortugas where I spent a blissful 4 days without internet or cell phone access!
ReplyDeleteTry attaching it to your own site ad you'll see. I expect it's something Google developed since blogger was a hackers dream.
Delete