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  • January 2022
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Sous Vide turkey

Wow! I sliced the turkey just now. It is so delicious.

I forgot to do a few things but it turned out just fine. I forgot to pat the turkey dry and rub it with olive oil before seasoning. I’ll eventually get it but this is such a new way of cooking for me that I’m not surprised by my mistake.

My goal with the remodeling of our kitchen is to make the air as grease-free as possible. It is not fun to scrub cabinet boxes, doors, or drawers. Since we’ve both entered our older years, doing that kind of work is more difficult.

The Anova is one way to do this.

Not So Successful

The first experiment with the Anova didn’t turn out so great. Donnie took a few bites and gave me one of those looks….then said “what did you put on this fish?”

I didn’t think it was so bad but I’ll admit it wasn’t great and probably won’t use that recipe again.

Today I decided to give it another try. I seasoned a couple of turkey breasts with coarse black pepper, lemon pepper, kosher salt, garlic powder, and some fresh sage . I cooked them at 155 for 3.5 hours and the bag is now in the fridge cooling.

I’ll slice them tomorrow. We can either make turkey sandwiches or serve the slices with some salad or veggies.

This is the only Sous Vide I’ve had and I’ve read that other people have had Anova’s that were noisy. This one is whisper quiet. I’ve got a chuck roast thawed in the fridge that I will probably cook in it tomorrow. I think I’m going to love it.

Giving the Anova a Test Run

I got an Anova Sous Vide before Christmas and it’s been in the box until today. Chris helped me get things set up. I had thawed some Salmon in the fridge so I rinsed & patted it dry.

I sprinkled some Tony Chachere’s Original Creole Seasoning in the zip lock bags with the fish. I had already chopped up some green onions picked from the front yard. I poured some Garlic Hoisin Teriyaki sauce on top and sprinkled some of the chopped onions in.

I dipped the bag into the water to force all the water out and sealed them. Potatoes are cooking on the range top.

The salmon will soon be done and I’ll sear it on the Cinder grill to finish it. I hope it’s going to make a yummy dinner for us.

BTW, I do not earn commissions on anything you purchase!

Supply Chain Consequences

It can be so hard trying to find things I use since the shipping and manufacturing chains are so altered. Sometimes I place pick-up orders at Walmart and I never know if I’m going to get parts of the order.

I use a lot of coconut milk and coconut cream in cooking now. I’ve never liked the scent of coconut and until the last few years wouldn’t even eat coconut. I think it’s the texture of the grated coconut. I can remember Mother buying whole coconuts and cracking them to make cakes/pies. I loved munching on chunks of the raw coconut. It seemed different somehow than the grated coconut.

I had problems finding canned coconut cream in December. I couldn’t get it at Walmart. Trader Joe’s in both Baton Rouge and Metairie were out. Whole Foods in Metairie didn’t even have any.

It’s something I use often and it’s not a good thing to be out of it if you need to cook low carb or dairy free. I made one particular cake recipe three times before Christmas. That recipe requires coconut cream. Vanessa stopped at Albertson’s one day and texted me to say she had found some. She came home with 6 cans. Not coconut cream but cream of coconut instead. I was so very sad. Not only would it not work for this recipe but it was full of sugar, therefore loaded with carbohydrates.

Vanessa and Faith went to an Asian market this week in Baton Rouge and came home with 6 cans of coconut cream! They both said this store is an excellent place to shop.

Three different brands to try.

I am so happy! I had found a few cans since Christmas so I have a decent supply right now but I will definitely remember where to look.

Wrapping Ghee

We cut sheets of parchment paper down to a size that is wider than the stick of ghee is and long enough to go around the stick a few times.

We need to work on Chris’s folds. As you can see, we’re trying to mimic how sticks of butter are wrapped. The folds on the ends are a little tricky.
Sorry for the poor picture.

The parchment paper is ready to be trimmed in the above picture.

We got 3 sticks of ghee from that batch and have stored it in a sealed container.

Chris is delighted!

Making Ghee

Chris stayed with us yesterday. At times it’s a challenge to keep him happy to be here with us old folks. I don’t get up early so he and his Dad had already eaten breakfast when I came down. I fixed my breakfast and told him we were going to make ghee. He loves, loves to help me in the kitchen and is quite a good cook himself.

Being dairy intolerant, we make ghee for him to use. I bought silicone butter stick molds since the last time I made it. We used one of them today and it was pretty cool.

I use Alton Brown’s method and it’s always successful. It only takes about 10 minutes to cook so it’s not a walk-away thing. Here are some pics to show you how easy it is to do.

Melt one pound of butter and watch for it to form a foam.

As I’m watching the butter melt, I’m preparing my strainer. I put a fine metal strainer covered with a cotton jelly bag over the strainer and place it over a pyrex measuring cup. Remember that you started with 16 ounces of butter. After the cooking process, you should have somewhere around 14 ounces ghee. The difference between the two measurements is lost as cooked butter solids and of course water evaporation.

Turn it to medium (I actually turn it to medium/low) and the foam will break up and mostly disappear.

Medium?Low heat

The foam starts breaking up.

When the foam mostly disappears the butter is getting ready to move into the last part of the process.

Watch for the foam to form again.

Let the foam fully form and cook until it starts to turn golden brown.

The ghee is finished cooking and is ready to strain.
I always put the pyrex cup on a pot holder to protect the quartz countertop. You should do that for any type of stone in order to prevent heat damage.
This is what the strained butter solids look like.

This is what the butter solids look like in the bottom of the pan. It’s really not hard to clean up. Sometimes I use a plastic scraper to loosen it first. Just wipe it out with a paper towel.

Hot ghee poured into silicone butter mold. I got mine at Amazon.
Here is this batch all covered up and in the fridge for chilling.

I made another batch and this time I poured it into a canning jar. I just keep it in the fridge and take some out when I need it.

I should have moved the utensil crock out of the way but oh well. I always put my jar on a paper plate to catch any spills.

So, why do I do all this you may ask. I just like to use ghee in my cooking. Since it no longer has any milk solids the smoke point is much higher. Ghee is also sometimes called clarified butter here in the states and is yummy with boiled crab or lobster. Clarified butter is actually a little different than ghee according to this article.

In the next post, I’ll show you how to wrap the sticks to keep them neat.

It’s Amazing What You Find

I was poking around in the studio to see if I could find my cross stitch supplies from long ago. I came across a plastic box with some floss, paper bobbins, and Floss-a-way baggies.

I also found this:

Beginner class sample

When Chris was around 2 (Chris is now 36) I discovered the smocking shop in Hammond. It’s no longer here but it was wonderful. I was smitten. I made a few heirloom outfits for him. Mostly for Easter and Christmas. I don’t know if I can even find pictures taken of him wearing them but he was so darned cute.

Our beloved niece Lacey has the outfits now for her son.

After all the years of being tucked away in drawers and on little hangers, they were yellowed pretty badly. I used Restoration Fabric Restorer and after 2 (long) sessions, the outfits looked brand new. You can also buy it on Amazon. I became a fan of this product when I worked an assignment in Lancaster, PA a long time ago. I bought 5 tubs years ago and am now on my last tub. Maybe I’ll soak this smocked piece in some.

I need to find my Martha Pullen pleater and the box of those supplies. I probably won’t start smocking again because I don’t have a clue who I would do it for but I loved it. Who knows what I will do once I find it.

I’m thinking I might be able to use this piece to make a needle roll/cross stitch tool holder for myself.

Rib Eyes on the Cinder Grill

When we bought prime ribs for Christmas, we got 2. We cooked one and sliced the second into rib eye steaks. I put olive oil and seasonings on them and froze them in zip lock bags…ultimately vacuum sealing them.

Several months ago, I saw a Cinder on Maria Emmerich’s website. It cooks like a Sous Vide without the water. I wanted it to be able to do pretty much no-grease-in-the-air cooking. I’m still learning how to use it and decided to use it today for our steaks.

I had put the steaks in the fridge yesterday so they would be thawed today (but you can cook from frozen on the Cinder). I sprayer a little olive oil on both grill plates and put the steaks on. I closed the lid and using the app on my iPhone I set the cook temp. I wanted. When the meat reached the desired temp, my phone had the reading on it and the Cinder will also say so on it’s screen..

Because I have not used the “sear” function yet, I took the steaks out and seared them in an iron skillet on the stove top but you can sear them on the Cinder. I’ll do that next time.

I used this recipe to make Creamy Horseradish Sauce to go with the meat. It is so good.

We like medium rare steaks and they were perfect! I had boiled potatoes and had them on low so they were ready when the steaks were.

That’s a big meal. I had half for lunch and the rest for dinner.

If you’re interested in looking at Cinder, you can sign up on their website for messages. I got on the waiting list for the “open box” sale which saved me quite a bit. I do not earn a commission if you buy one. I just like mine.

Adding a New Project when i haven’t even started the first one

I saw a needle roll pattern and love the idea. On the inside this one had rings sewn in for putting floss on. There were places for other tools and a magnetic needle minder. I know most needle roll patterns aren’t also organizers. I probably won’t make a bunch of just “needle holder rolls”. I don’t need them although they would make nice gifts. I can just modify the finishing of the roll to include an organizer section inside the roll. Then I will unroll it and roll it back up as needed. That probably makes as much sense as making mud pies out of concrete.

I looked on eBay and found several charts and even some “used” finished needle rolls.

While I like the inside of the first roll I saw, I don’t care for that particular stitch design so I looked for other charts. I picked out a few and I’ll decide later which one to stitch. I bought 5 Roses Needle Roll by M Designs. I also really like Country French Needle Roll pattern on the same site. There are several nice needle roll patterns there.

Another design I bought is “Fruit of the Vine” from Scattered Seeds Samplers on their Etsy shop. It’s vintage style birds on a vine panel. I love it but might do it in a different color scheme.

Another great place to find needle roll patterns is Shepherd’s Bush. I love:

Fear Not

Birdhouse Roll

Schoolhouse Roll

You could also just use a panel cross stitch chart you already have to make one.

So, no pics today. Just links for inspiration.

Poor Exhausted Cat

Bless her poor, pitiful heart. She’s so tired.

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