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This stuff is awesome !!
 
I would've taken a pic of my breakfast steak but I ate it already.. visiting my mom so I grilled for 3/4 of the meals I've had so far.. her bf has a jaacard bladed meat tenderizer.. it's a godsend.. I saw a sous vide thing at Walmart yesterday.. anyone care to elaborate on it for me?.. looks cool
 
D3x said:
I would've taken a pic of my breakfast steak but I ate it already.. visiting my mom so I grilled for 3/4 of the meals I've had so far.. her bf has a jaacard bladed meat tenderizer.. it's a godsend.. I saw a sous vide thing at Walmart yesterday.. anyone care to elaborate on it for me?.. looks cool
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From Wikipedia, the free encyclopedia
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Sous-vide cooking
Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is placed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture
 
I was meaning more of insight into personal use.. like what does it let you do that you couldn't without it?
 
D3x said:
I was meaning more of insight into personal use.. like what does it let you do that you couldn't without it?
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I Believe the highlight is you can program it and leave it alone.
 
D3x said:
I was meaning more of insight into personal use.. like what does it let you do that you couldn't without it?
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I have one and basically you’ll not make meat or fish as juicy and perfectly cooked in any other way (because you set the exact temperature at which whatever your cooking is perfectly cooked and it’ll slowly take the whole portion to that point and no further)... also as you can vacuum pack it with whatever seasoning/flavours you want you’ll find it’s really tasty.

It’s also amazing for food prep as you can cook it, cool it still in the bag and then store in the fridge still vacuum packed until it’s time to eat.
 
Whisky said:
I have one and basically you’ll not make meat or fish as juicy and perfectly cooked in any other way (because you set the exact temperature at which whatever your cooking is perfectly cooked and it’ll slowly take the whole portion to that point and no further)... also as you can vacuum pack it with whatever seasoning/flavours you want you’ll find it’s really tasty.

It’s also amazing for food prep as you can cook it, cool it still in the bag and then store in the fridge still vacuum packed until it’s time to eat.
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Do need to have a food saver then?
 
Hmm.. I may need to look into different vacuum sealing systems see what's the cheapest but still quality.. how long does the food keep after cooked if it's still sealed?
 
D3x said:
Hmm.. I may need to look into different vacuum sealing systems see what's the cheapest but still quality.. how long does the food keep after cooked if it's still sealed?
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Up to two weeks but its really important to cool things as quick as possible, i.e. in an ice bath.
 
These were sent to be from ZenEvo - the pretzel cups are AMAZING. Add to oats or just eat separately - macros are great.

I don't think I would buy the dark chocolate energy just for the caffeine part but the chocolate was good (150mg in each chocolate piece)

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kjkitzman said:
These were sent to be from ZenEvo - the pretzel cups are AMAZING. Add to oats or just eat separately - macros are great.

I don't think I would buy the dark chocolate energy just for the caffeine part but the chocolate was good (150mg in each chocolate piece)

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They Look Good!!
 
New diet starts today, so I got some meal prep done starting last night. Sous vide some chuck roasts at 143 degrees for 3 hours or so. Got 2more going right now.

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After cooling down:
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Then a quick sear in a cast iron pan:
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Time to cut into it:
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Now time to cut it up and portion it:

Lunch today
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Lunch and dinner tomorrow. 1lb beef cooked, 2cups quinoa, and 1.5c mixed roasted veggies split between the two meals.
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jrock645 said:
New diet starts today, so I got some meal prep done starting last night. Sous vide some chuck roasts at 143 degrees for 3 hours or so. Got 2more going right now.

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After cooling down:
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Then a quick sear in a cast iron pan:
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Time to cut into it:
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Now time to cut it up and portion it:

Lunch today
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Lunch and dinner tomorrow. 1lb beef cooked, 2cups quinoa, and 1.5c mixed roasted veggies split between the two meals.
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Hell yes bro, that’s my kinda cooking right there - nice man
 
Looks done to perfection !!
 
that looks amazing! Anyone use an instapot before?
 
kjkitzman said:
that looks amazing! Anyone use an instapot before?
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My wife uses it all the time, most of our meals are from the Grille, Air Fryer or the Insta Pot !!
 
I grille everything I can. Love grilled vegetables !!
 
Downside of the George Foreman is how quickly the food dries out after cooking it.. makes it hard to eat a steak cuz of how dry it gets after it's chilled.. any tips on what I could do to help?.. bringing lunch to work and it could be better..
 
D3x said:
Downside of the George Foreman is how quickly the food dries out after cooking it.. makes it hard to eat a steak cuz of how dry it gets after it's chilled.. any tips on what I could do to help?.. bringing lunch to work and it could be better..
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I used to meal prep with a foreman and i hated that thing. Chicken would be burnt but still raw. And stuff would be dry. My advice would be find a different cooking method that doesnt involve that thing.
 
jrock645 said:
I used to meal prep with a foreman and i hated that thing. Chicken would be burnt but still raw. And stuff would be dry. My advice would be find a different cooking method that doesnt involve that thing.
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It just seems to cook everything to well.. which isnt ideal but at least it isn't raw.. cutting my pork chops to 1.5-2" solved the over cooking issues the steaks I cut thick also but it still does them a little more cooked than I prefer.. it serves my purposes pretty well for now..

im thinking of starting to do sous vide cooking, but I need to save up some money for a food saver and the sous vide apparatus itself now that I'm stock up on supps
 
Treated myself this weeekend to a BBQ chicken bowl over rice and kale at a local pub. The macros fit mu daily allowance quite nicely. Sadly I have been unable to recreate this at home. Invalid Link Removed
 
We have zucchini noodles coming out our ears, the garden is doing well this year!!
 
My work got a sample of lentil penne noodles in and they tasted vaguely of buttery cheese puffs.. 28g per serving of the noods.. pretty stoked he said I buy a 5lb bag of them when he hears back from the supplier.. super protein packed Alfredo will be awesome
 
Sounds Good!
 
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2 of the greatest things Gods ever blessed me with!!! Beyond grateful to have someone spoil me with food!
 
They are both beautiful !!!
 
Got me some Kodiak cakes from Costco and was surprised how good they were.. could you add like half protein powder instead of milk and an egg or does it just get all rubbery?.. also brought home some Bambi breakfast sausage from my brothers last weekend and I fried it up and ate like half of it.. so good, but so much protein too:) venison is the best:)
 
D3x said:
Got me some Kodiak cakes from Costco and was surprised how good they were.. could you add like half protein powder instead of milk and an egg or does it just get all rubbery?.. also brought home some Bambi breakfast sausage from my brothers last weekend and I fried it up and ate like half of it.. so good, but so much protein too:) venison is the best:)
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I always add protein to my pancakes !!
 
Got to share my night with the girls food!

Loaded Grilled Chicken Nachos + Deep Fried Cheese Curds
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Crispy Buttermilk Chicken Melt
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D3x said:
Downside of the George Foreman is how quickly the food dries out after cooking it.. makes it hard to eat a steak cuz of how dry it gets after it's chilled.. any tips on what I could do to help?.. bringing lunch to work and it could be better..
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Didn't see anyone answered your question. Try not cooking to a full cooked degree (the beef). If you like your steak med. try to get it to medium rare. Then cook it up in the microwave later. Will take some testing but you should find the "right" cooked temp you like.

Chicken is a little more difficult to cook on a Foreman Gill and not have dry out, when you reheat. Almost feel like a pan cooked chicken keeps it juiciness more, when reheated later.

Hope that helps.
 
The Nacho's look really good !!
 
BOSSMAN pretty good macros for a beef/elk stick!
 
Love them Dried Elk Snacks
 
Made some pancakes with protein added.. it thinned the mix more than I anticipated so I would up with huge flapjacks lol.. I made about 3-4 servings.. each venison/pork 85/15 sausage patty is about 4-6oz.:)Invalid Link RemovedInvalid Link Removed
 
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