WWTBAM Bored

since I have time to post it and my Google homepage "How To" caught my eye today:


How to cook using Sous Vide

Items needed:

Digital thermometer
Vacuum Sealer
Water baths (??)

already sounds complicated to me just by seeing the 3 things necessary. I don't think I'll be adding
this to my list of things to do.

This was was interesting, but another one I don't think will be on my "things to do list"...


How to Make Your Butt Bigger

Things needed:

Build muscle
Adjust your weight (could be up - could be down)
Choose the right clothing

Third one today is:

How to play a Glissando on a wind instrument


Step one is:

Understand what a Glissando is....
sheesh, I think I could write these things for Wiki.....


They have 3 of these "How to's" each day, but they are usually pretty boring. Today's choices
were more interesting.

kayrharris wrote:since I have time to post it and my Google homepage "How To" caught my eye today:


How to cook using Sous Vide

Items needed:

Digital thermometer
Vacuum Sealer
Water baths (??)

already sounds complicated to me just by seeing the 3 things necessary. I don't think I'll be adding
this to my list of things to do.

From the items needed, it sounds like how to make boiling bags. We used to get barbeque beef in boiling bags for like 29 cents BITD (or so Gramps Rexer tells me). You know, before like microwaves and shit when you actually needed to know how to boil water. Ha!

kayrharris wrote:since I have time to post it and my Google homepage "How To" caught my eye today:


How to cook using Sous Vide

Items needed:

Digital thermometer
Vacuum Sealer
Water baths (??)

already sounds complicated to me just by seeing the 3 things necessary. I don't think I'll be adding
this to my list of things to do.

This is a great way to 'poach' food. The water bath is a controlled temperature bath that you set to the desired final temperature of the item, let's say a chicken breast. You vacuum seal the chicken breast in a plastic bag with any seasonings and submerge in the water bath. Never overcooked, always flavorful and juicy.

One of the laboratory techniques moved to the kitchen in the trend to molecular gastronomy. Combining good food and chemistry, what's not to love?

I don't recommend in the purchase of a temp. controlled bath anytime soon though.

kayrharris wrote:Third one today is:

How to play a Glissando on a wind instrument


Step one is:

Understand what a Glissando is....
sheesh, I think I could write these things for Wiki.....


They have 3 of these "How to's" each day, but they are usually pretty boring. Today's choices
were more interesting.

I can play a glissando on a piano, but I admit I have absolutely no idea how to do it on a wind instrument.

Spoiler

Unless it involves doing a booty clap while you're passing wind.

christie1111 wrote:

kayrharris wrote:since I have time to post it and my Google homepage "How To" caught my eye today:


How to cook using Sous Vide

Items needed:

Digital thermometer
Vacuum Sealer
Water baths (??)

already sounds complicated to me just by seeing the 3 things necessary. I don't think I'll be adding
this to my list of things to do.

This is a great way to 'poach' food. The water bath is a controlled temperature bath that you set to the desired final temperature of the item, let's say a chicken breast. You vacuum seal the chicken breast in a plastic bag with any seasonings and submerge in the water bath. Never overcooked, always flavorful and juicy.

One of the laboratory techniques moved to the kitchen in the trend to molecular gastronomy. Combining good food and chemistry, what's not to love?

I don't recommend in the purchase of a temp. controlled bath anytime soon though.

Which is a schmancy way of saying boiling bag, right? Ha!

Sisyphean Fan wrote:

christie1111 wrote:

kayrharris wrote:since I have time to post it and my Google homepage "How To" caught my eye today:


How to cook using Sous Vide

Items needed:

Digital thermometer
Vacuum Sealer
Water baths (??)

already sounds complicated to me just by seeing the 3 things necessary. I don't think I'll be adding
this to my list of things to do.

This is a great way to 'poach' food. The water bath is a controlled temperature bath that you set to the desired final temperature of the item, let's say a chicken breast. You vacuum seal the chicken breast in a plastic bag with any seasonings and submerge in the water bath. Never overcooked, always flavorful and juicy.

One of the laboratory techniques moved to the kitchen in the trend to molecular gastronomy. Combining good food and chemistry, what's not to love?

I don't recommend in the purchase of a temp. controlled bath anytime soon though.

Which is a schmancy way of saying boiling bag, right? Ha!

Ha! is right!

Prolly more simmering bags, but same concept that costs WAY much more to do.


I predict that within 2 years we have home ones of these that cost $100 or less.


Just cuz they need to have appliances to buy that no one uses.

The American Way!

Sue Veed. That is what I would call it!

christie1111 wrote:

kayrharris wrote:since I have time to post it and my Google homepage "How To" caught my eye today:


How to cook using Sous Vide

Items needed:

Digital thermometer
Vacuum Sealer
Water baths (??)

already sounds complicated to me just by seeing the 3 things necessary. I don't think I'll be adding
this to my list of things to do.

This is a great way to 'poach' food. The water bath is a controlled temperature bath that you set to the desired final temperature of the item, let's say a chicken breast. You vacuum seal the chicken breast in a plastic bag with any seasonings and submerge in the water bath. Never overcooked, always flavorful and juicy.

One of the laboratory techniques moved to the kitchen in the trend to molecular gastronomy. Combining good food and chemistry, what's not to love?

I don't recommend in the purchase of a temp. controlled bath anytime soon though.

They do it on Iron Chef a lot. One of my old roommates used to do this in Ziploc bags, that's how she made eggs.

I use the ziploc microwave steam bags...sort of a similar concept, but it is possible to overcook the food if you leave it in too long.

If you don't mind eating stuff cooked for a long time in plastic, go for it. I don't think its so healthy. Well, it depends on the type of plastic, but I don't think the people making bags not especially for that purpose are worried about chemicals being released when the bags are heated. I'm not exactly sure people making bags for that purpose are worried about chemicals either, though they should be.

This is not to say we all haven't already eaten lots of stuff cooked in plastic. How about those microwave cartons, if you microwave stuff. And the person who used to be the chef at the food service that used to provide food at a school cafeteria where I eat regularly (this person had transferred to the new food service at least for a while; I haven't seen them lately, though) once told me they had had a chef job for a major hotel chain where all they did was plop these pre-prepared, shipped-in-already-sealed-with-the-food-in-them plastic bags in hot water or the microwave, as directed. Then the food was served as "prepared in our kitchen".

Well, the kitchen personnel did boil the water or turn on the microwave.

The chef got so bored & annoyed that they quit that job.