Tw1tch Posted April 9, 2015 Report Share Posted April 9, 2015 Just watched The island with Bear Grylls. Now I know his stuff is questionable at best, but some of it is entertaining. And more importantly it's reignited my desire to put together an expedition kit and head out into the wilds again as its been too long. Would be nice to do a week or two out in Norway with my stepdad in the summer. Or maybe bring back what was meant to be mine and three friends graduatiom unwinding aka Expedition Norsome. Link to post Share on other sites
paranoiddroid Posted April 10, 2015 Report Share Posted April 10, 2015 Proper grenadine is godlike modern bar pink coloured sugar syrup is fail. Is a sous vide really worth the money I have never really done anything with one and always saw them as a g8mick for former foodies with more.money than sense. I do need a dehydrator though for jerky and boresilicatr glass I want a whole set for cooking and annother for making eliquid. Link to post Share on other sites
shmook Posted April 10, 2015 Report Share Posted April 10, 2015 You can make jerky in the oven Link to post Share on other sites
scorch Posted April 10, 2015 Report Share Posted April 10, 2015 Is a sous vide really worth the money I have never really done anything with one and always saw them as a g8mick for former foodies with more.money than sense. Very little you can do in one that you can't do with a decent slow cooker. I love my slow cooker. I'm sticking a pork shoulder in mine tomorrow morning before I leave for airsoft, and I'll be coming home to BBQ pulled pork in a nice brioche roll. Link to post Share on other sites
amateurstuntman Posted April 10, 2015 Author Report Share Posted April 10, 2015 A slow cooker lacks the precision of a sous vide. Sure, you can get lovely tender meat but with a sous vide you can dial in rare, medium-rare, medium, medium-well and well and then sear it once it's out of the bag. It depends on how much you rate perfect steak. I can't do it with normal cooking apparatus. Link to post Share on other sites
scorch Posted April 10, 2015 Report Share Posted April 10, 2015 Perfect steak out of a bag? Not sure I follow you. Link to post Share on other sites
shmook Posted April 10, 2015 Report Share Posted April 10, 2015 Thick metal griddle, hot. Slab of dead cow. The only way to cook steak. Using a sous vide for this should go into a new girly thread. Link to post Share on other sites
DeltaZero Posted April 10, 2015 Report Share Posted April 10, 2015 Metal griddle is the only way to cook a proper steak. This made me laugh today. Link to post Share on other sites
scorch Posted April 10, 2015 Report Share Posted April 10, 2015 Eww. *shudder* *fruitcage* badgers. Link to post Share on other sites
Tw1tch Posted April 10, 2015 Report Share Posted April 10, 2015 So Silverback have acquired the license for an AA-12. Hmm. Link to post Share on other sites
Alias1983 Posted April 10, 2015 Report Share Posted April 10, 2015 You can make jerky in the oven You can hang it over the BBQ and its better Link to post Share on other sites
amateurstuntman Posted April 10, 2015 Author Report Share Posted April 10, 2015 The application of scientific process and techniques to cooking is cool. All cooking is applied chemistry and steak is no different. The different stages of steak are created by different cooking temperatures. When a steak is rare on the inside there will be a temperature gradient through the meat meaning the closer to the surface you get the more cooked it gets. The thicker a steak is the more of a problem it is. Now, the temperatures that are required to produce a specific steak are known. You set the sous vide to 56.5°C and then leave the vacuum packed meat in the hot water for up to 6 hours and you get a steak that is precisely medium-rare all the way through, even if it is 5cm thick. You then take it out of the bag (which can contain marinade too) and then sear it with your preferred method (lumpwood charcoal with hickory smoking chips for example) and serve. Delicious science. Link to post Share on other sites
shmook Posted April 10, 2015 Report Share Posted April 10, 2015 You can hang it over the BBQ and its better All I need is a barbecue. And the time to spend watching it for a few hours. And the weather to use it! Link to post Share on other sites
scorch Posted April 10, 2015 Report Share Posted April 10, 2015 And the patience to keep the coals tended to for those hours so they're hot enough to dry the meat, but not so hot as to cook it. Link to post Share on other sites
Alias1983 Posted April 10, 2015 Report Share Posted April 10, 2015 We have local folks doing competition BBQ for all day yum. Enough wood and a good smoker made from almost anything(stone preferred IMO) and have fun. Them electronic smokers are OK if you have almost no space. The best thing for steak is to measure its temp, don't cut into it till ready to eat!!!! Link to post Share on other sites
rhino Posted April 11, 2015 Report Share Posted April 11, 2015 what made me happy today? this nearly being complete Link to post Share on other sites
shmook Posted April 11, 2015 Report Share Posted April 11, 2015 It. Wait. What? Link to post Share on other sites
Tinkerton Posted April 11, 2015 Report Share Posted April 11, 2015 Rhino is a pretty awesome prop-maker nowadays. Todays happy: No horses dying in the grand national. I'm not against it, but at the same time it is a crying shame when an hoss has to be put down. Today it was a good race. Even if i didn't win the work sweepstake. Link to post Share on other sites
scorch Posted April 11, 2015 Report Share Posted April 11, 2015 I got home from a skirmish which was awesome, to a slow cooker full of pulled pork... which was awesome. Like, seriously awesome. Link to post Share on other sites
Stuey Posted April 11, 2015 Report Share Posted April 11, 2015 Rhino is a pretty awesome prop-maker nowadays. Todays happy: No horses dying in the grand national. I'm not against it, but at the same time it is a crying shame when an hoss has to be put down. Today it was a good race. Even if i didn't win the work sweepstake. http://www.mirror.co.uk/sport/horse-racing/grand-national-2015-seedling-dies-5499246 Link to post Share on other sites
paranoiddroid Posted April 11, 2015 Report Share Posted April 11, 2015 Rhino that's evil looking I want one. Link to post Share on other sites
scorch Posted April 11, 2015 Report Share Posted April 11, 2015 Is that the doodad from krull? Link to post Share on other sites
sandstorm Posted April 11, 2015 Report Share Posted April 11, 2015 scorch, it sure looks like that Glaive. Link to post Share on other sites
shmook Posted April 11, 2015 Report Share Posted April 11, 2015 I got home from a skirmish which was awesome, to a slow cooker full of pulled pork... which was awesome. Like, seriously awesome. Slow cooker pulled pork is crazy good. We've done it a few times now and it's amazing. Chucked in a roll/bap/barm (barm for normal folk...!) and win Link to post Share on other sites
rhino Posted April 11, 2015 Report Share Posted April 11, 2015 Is that the doodad from krull? yup, the glaive from krull . taking a break from building ghostbusters stuff for a bit (well, the pack, walkie talkie, trap and ecto goggles are done and there's nothing else GB related left that i want) so decided to have a crack at building the glaive. prolly give it another week and i'll be able to get a resin copy molded and done Link to post Share on other sites
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