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

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.

"dsi1" > wrote in message
...
> 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.

Blimey I wonder what mine will be like when it comes out of the pressure
cooker <g> Hardly slow lol



--
http://www.helpforheroes.org.uk/shop/

On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> "dsi1" <dsi1> wrote in message
> ...
> > 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.
>
> Blimey I wonder what mine will be like when it comes out of the pressure
> cooker <g> Hardly slow lol
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!

"dsi1" > wrote in message
...
> On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
>> "dsi1" <dsi1> wrote in message
>> ...
>> > 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.
>>
>> Blimey I wonder what mine will be like when it comes out of the pressure
>> cooker <g> Hardly slow lol
>>
>>
>
> I've never done that before either. I like pressure cooking stuff but the
> cookers I've had were all aluminum and that's not going to work with
> induction. One of these days I'll get a steel one have some fun!

I love mine I love to have choices and I can go from one extreme to
another ... Explain what you meant by "that's not going to work with
induction"?

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "dsi1" > wrote in message
> ...
>> On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
>>> "dsi1" <dsi1> wrote in message
>>> ...
>>> > 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.
>>>
>>> Blimey I wonder what mine will be like when it comes out of the pressure
>>> cooker <g> Hardly slow lol
>>>
>>>
>>
>> I've never done that before either. I like pressure cooking stuff but the
>> cookers I've had were all aluminum and that's not going to work with
>> induction. One of these days I'll get a steel one have some fun!
>
> I love mine I love to have choices and I can go from one extreme to
> another ... Explain what you meant by "that's not going to work with
> induction"?
>

Ooops!! Sorry. Of course I know what you meant by 'induction')


--
http://www.helpforheroes.org.uk/shop/

On Wed, 23 Mar 2016 23:53:07 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> >
> > Blimey I wonder what mine will be like when it comes out of the pressure
> > cooker <g> Hardly slow lol
> >
>
> I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!

You're the gadget guy... get one of these and you'll be able to throw
out your rice cooker and have a pressure cooker too.
http://instantpot.com/ It replaces your pressure cooker, slow cooker,
rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker
and stockpot warmer!

--

sf

On Thursday, March 24, 2016 at 1:47:17 PM UTC-10, sf wrote:
> On Wed, 23 Mar 2016 23:53:07 -0700 (PDT), dsi1 <dsi1>
> wrote:
>
> > On Wednesday, March 23, 2016 at 10:03:22 AM UTC-10, Ophelia wrote:
> > >
> > > Blimey I wonder what mine will be like when it comes out of the pressure
> > > cooker <g> Hardly slow lol
> > >
> >
> > I've never done that before either. I like pressure cooking stuff but the cookers I've had were all aluminum and that's not going to work with induction. One of these days I'll get a steel one have some fun!
>
> You're the gadget guy... get one of these and you'll be able to throw
> out your rice cooker and have a pressure cooker too.
> http://instantpot.com/ It replaces your pressure cooker, slow cooker,
> rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker
> and stockpot warmer!
>
> --
>
> sf

It looks interesting. What I'd really like is a cooker like that in a really small package. It takes quite a while for us to eat all the food cooked in our slow cooker. It's too big! I should just use our small 4 cup rice cooker as a slow cooker. As I recall, the warm setting is able to maintain a 140 degree water bath. I've cooked short ribs in baggies in the rice cooker - it takes a couple of days and the results are just so-so.

I think I'll cook a small batch of beans in the rice cooker. Just set the beans in there on the warm setting for a few hours, then put it on high till it starts to boil, then set it on the warm setting again for a few hours until tender.

On Wed, 23 Mar 2016 11:13:34 -0700 (PDT), dsi1 >
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

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.

"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.



--
http://www.helpforheroes.org.uk/shop/

On Wednesday, March 23, 2016 at 11:16:55 PM UTC-10, Ophelia wrote:
> "dsi1" <dsi> 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.
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

My daughter is working on her cooking skills. The other day she was making pesto and working with matcha powder. She made green cookies and green tea mochi. She must be into green.

"sf" > wrote in message
...
>
> 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.


Cool) I've been searching for recipes using all kinds of ways and I
have decided to pressure cook mine!

I'll report back when I am done and you do that same please)



--
http://www.helpforheroes.org.uk/shop/

On Wednesday, March 23, 2016 at 1:27:09 PM UTC-4, 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

For a well insulated hot tub in a warmish climate you may find that the pump generates enough heat by itself to raise the temperature above 80 degrees. I suggest you check it with a thermometer.

http://www.richardfisher.com

On Thursday, March 24, 2016 at 2:20:18 PM UTC-4, Helpful person wrote:
> On Wednesday, March 23, 2016 at 1:27:09 PM UTC-4, 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
>
> For a well insulated hot tub in a warmish climate you may find that the pump generates enough heat by itself to raise the temperature above 80 degrees. I suggest you check it with a thermometer.
>
> http://www.richardfisher.com

Typo. Meant 180 degrees.

On Thu, 24 Mar 2016 11:20:07 -0700 (PDT), Helpful person
> wrote:

> On Wednesday, March 23, 2016 at 1:27:09 PM UTC-4, 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
>
> For a well insulated hot tub in a warmish climate you may find that the pump generates enough heat by itself to raise the temperature above 80 degrees. I suggest you check it with a thermometer.
>

This isn't a make shift unit. It heats the water and circulates it. I
checked the water temperature with my Thermapen and the difference
between them was less than 1 degree. I'm fine with that.
http://anovaculinary.com/
http://recipes.anovaculinary.com/

--

sf