Recent content by JimK

Chili season is upon us.

Whoa!

That used to be my biggest use case with my sous vide. I'd buy steaks at Costco and individually seal them. I could come home from work and pull a steak (or a few steaks) out of the freezer and throw them in for an hour to defrost/pre-cook, than sear any way I wanted to finish.

One of the many things I've learned from being a member here is that food safety is a function of not only temp, but time. I don't want to start quoting stats, as I'm sure I'd be incorrect, but as an example, the USDA suggests cooking chicken to a temp of 160F. If I'm not mistaken, chicken...

Happy with my Anova units. I have one of the older ones with no wifi/bluetooth, and one Nano. I don't use BT on that one at all. They've both been reliable and I've gone as long as 30 hours with them.

Good looking pies!

I can't speak for the flavor, but it sure looks good.

I love that dish! We went to Emerald Isle, NC every summer in from the mid 80's to mid 90's. Every year, a frozen batch of that made the trip with us and was one of our dinners. Ah, memories... You just motivated me. I'm going to make a batch - maybe a double - my kids would love this for...

Looks awesome!!

That color!!!