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Posted on 3/10/20 at 7:38 pm to marcus3000
quote:
Sliced ham from Grayson's in Clarence slowly warmed with emmental and gruyere cheese on buttered pan browned King's Hawaiian slider rolls with dijon and a touch of mayo.
Posted on 3/10/20 at 7:51 pm to bayoubengals88
Pan seared salmon, sweet potato, and asparagus.
Posted on 3/10/20 at 7:53 pm to GynoSandberg
A little overdone on the toasting but a member of the clean plate club:
Posted on 3/10/20 at 8:04 pm to TH03
Why sous vide scallops at all? A good sear on one side is all you need for a perfect cook as is
This post was edited on 3/10/20 at 8:05 pm
Posted on 3/10/20 at 8:29 pm to Caplewood
quote:
A good sear on one side
Huh?
Idk if it's a mind thing, but I've done it twice, and I feel the texture is perfect.
Posted on 3/10/20 at 8:36 pm to TH03
Looks amazing!!
Posted on 3/10/20 at 8:47 pm to bayoubengals88
Pork tenderloin stuffed with cream cheese, jalapeño and wrapped in apple bacon. Roasted garlic cloves, sweet corn
Posted on 3/10/20 at 9:04 pm to bayoubengals88
Grilled pork tenderloin
Salad
Steamed broccoli
Baked potato
Salad
Steamed broccoli
Baked potato
Posted on 3/10/20 at 9:12 pm to Darla Hood
Leftover Mississippi roast and some collards
Posted on 3/10/20 at 9:18 pm to TH03
Yea I have always just hit scallops on one side hard then like ten seconds on the second side to finish. Seems like they would be overcooked with SV then double sided hard sear
Posted on 3/10/20 at 10:14 pm to USEyourCURDS
That looks good
Posted on 3/10/20 at 10:59 pm to USEyourCURDS
quote:
Mississippi roast
Popular choice tonight, that.
Posted on 3/11/20 at 7:19 am to TigerGrl73
quote:
WFDT
NYTimes oven baked chicken shawarma
I’ve done that (close variation) twice recently. It’s a very good product.
Posted on 3/11/20 at 9:06 am to Caplewood
I've done them like that I think actually 3 times now and they've been perfect each time. The sear doesn't really take too long, under a minute total. Scorching hot with avocado oil and a little butter.
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