"dsi1" > wrote in message
...
> On Wednesday, March 23, 2016 at 3:44:58 PM UTC-10, sf wrote:
>> On Wed, 23 Mar 2016 11:13:34 -0700 (PDT), dsi1 <dsim>
>> wrote:
>>
>> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
>> > > My corned beef is in the hot tub! It's set at 180F and will be there
>> > > for 10ish hours. I plan to finish it in the oven with a brown sugar
>> > > &
>> > > mustard glaze (because both hubby and I love it that way). I'll save
>> > > the juices to cook the carrots and potatoes in and roast the cabbage
>> > > (which I prefer over boiled). Now I have to check my refrigerator
>> > > for
>> > > horseradish and buy some if I need it.
>> > >
>> > > --
>> > >
>> > > sf
>> >
>> > What's good about slow cooking corned beef is that the cooking liquid
>> > doesn't get all scummy and disgusting with particles. This makes it
>> > ever so much nicer.
>>
>> No idea. This gift was a complete surprise. I've never even toyed
>> with the thought of owning one, so I'm on a learning curve. I chose
>> corned beef for two reasons: I didn't have it on the 17th and it comes
>> in a vacuum sealed bag. I didn't have any use for a Food Saver up to
>> this point, so I don't have one. Serious Eats seems to think cooking
>> a corned beef via sous vide is fine. I'm looking forward to cooking
>> tough pieces of meat in the sous vide and having them come out like
>> prime.
>>
>> Getting ready to take it out of the hot tub to finish in the oven. I
>> will put the juices from the bag in water to boil my carrots and
>> potato. I need to do that, because they won't taste right if I don't.
>>
>> --
>>
>> sf
>
> Good luck with this new cooker. I think you really have to experiment a
> lot to get a grasp on how different cuts react with this water bath
> cooking.

It's good fun to play with and you can get some superb results I love to
experiment so it gives me more options.



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