foheadDynasty
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Royal patron of the Palace Arts
Posts: 620
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Ethnic Heritage: Celestial manifestation
Gender Identity: Dominatrix
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Post by foheadDynasty on Jul 12, 2017 2:52:53 GMT
I'm thinking of getting ground beef, dividing it into round ball pieces and oiling them before stuffing them into a plastic bag. I might have to add plastic in between the spaces to keep them from clumping. After cooking them I'd take them out and give them a quick creme brulee style fire flash treatment for the slight char and dryness.
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eldertree
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Manager of Imperial Park Realms
Posts: 847
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Ethnic Heritage: Chinese in a Chinese body
Gender Identity: Cis
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Post by eldertree on Jul 12, 2017 20:03:14 GMT
I'm thinking of getting ground beef, dividing it into round ball pieces and oiling them before stuffing them into a plastic bag. I might have to add plastic in between the spaces to keep them from clumping. After cooking them I'd take them out and give them a quick creme brulee style fire flash treatment for the slight char and dryness. Yes that sounds good. I think what you can do to prevent clumping would be to put foil between each patties. Did you actually end up buying the sous vide machine? |
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foheadDynasty
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Royal patron of the Palace Arts
Posts: 620
Likes: 196
Ethnic Heritage: Celestial manifestation
Gender Identity: Dominatrix
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Post by foheadDynasty on Jul 13, 2017 2:57:18 GMT
I'm thinking of getting ground beef, dividing it into round ball pieces and oiling them before stuffing them into a plastic bag. I might have to add plastic in between the spaces to keep them from clumping. After cooking them I'd take them out and give them a quick creme brulee style fire flash treatment for the slight char and dryness. Yes that sounds good. I think what you can do to prevent clumping would be to put foil between each patties. Did you actually end up buying the sous vide machine? Foil is okay too. It is probably safer and more detectable than cut plastic which might stick onto the food. Yes I have and it is ready for foods which have already been portioned in plastic bags like individually wrapped tilapia fillets or chicken breasts. Now that is ready I just need to get a vacuum sealer so I can seal stuff on my own. I can also bypass the vacuum sealer for the alternative traditional method of sealing the food by merely letting the air out as the open bag enters the water. But the traditional method isn't good for things which usually require steaming like clams and broccoli which may require a very tightly wrapped setup. Alternatively I can just let the food portion out of the bag and cook directly in the water but cleaning the sous vide machine will be a hassle. |
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