Kitchen

[Swissguy]

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@Foolywooly11 wrote:

@Swissguy: They sound good! Gonna give them a try next time I'm at Starbucks at breakfast time!

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They are so good! MMMMMMmmmmmmmmmmmm

[Swissguy]

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@SXMGirl wrote:

Egg Whites and Roasted Red Peppers

Ingredients for 6:

• 6 egg whites

• 1/4 cup cream cheese

• 1/2 cup cottage cheese

• 1/4 tsp salt

• 1/4 tsp pepper

• 2 T roasted red peppers/pimentos, or a like pepper

• 2 green onions, green parts only, finely chopped

• Equipment:  6 four-oz canning jars

Step 1:

Set cooker for 172 F/77.8 C

Step 2:

In a blender, combine egg whites, cream cheese, cottage cheese, salt, and pepper and process at a high speed until smooth.

Step 3:

Divide the mixture equally among the jars.

Step 4:

Add 1 teaspoon of red peppers to each jar.

Step 5:

Add equal amounts of green onions to each jar.

Step 6:

Stir fillings with a butter knife to spread ingredients.

Step 7:

Attach the two-part canning lids using fingertip method.  Do not over-tighten (see other recipe for directions).

Step 8:

Submerge jars in heated bath and set timer for 1 hour.

Use same finishing steps are previous recipe.

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@SXMGirl

Thank you!! Who would have guessed cottage cheese!!! Maybe that's why they are so airy tasting?!?!?!  The texture of them is so light and fluffy .....

Thanks again !!

[djwild]

I have had the Curtis Stone model for about three months. I've only used it to cook steak - twice - and the results were pretty amazing. The method takes a little longer than conventional cooking, and until you get used to how to set the time and temperature settings, it can be a bit of a pain. But the steaks were among the best I'd ever had (including those I've had at del Frisco's and Capital Grille in Philly). I started out with very good cuts of meat, ( approx an 8 oz prime filet mignon about one inch thick each time), and I used a grille to sear the outside of the steaks post sous viding them (I used 125 degrees f. for 1 hour for a perfect medium rare steak). Next up is salmon and a hand held butane torch instead of the grille. I'm not sure I'll use the sous vide enough to justify buying it, but only time will tell.

[SharkE]

Saw at bed bath and beyond the other day didn't know what it was

[SharkE]

try some online stores.

amazon would probably have one

mmmmm wonder if walmart would carry them now ?

[DaleP]

I have an Anova and love it.  Makes the best steaks, hamburgers, chicken breast, flank steak, ribs, etc.  I have beef short ribs in now at 160 for 48 hours.  They then go on a red-hot cast iron skillet for about 5 minutes.....so tender you can eat them with a fork.  There is a wonderful Facbook group that will give you all the answers you need.  Good luck and enjoy.

[Free2be]

I could use some help from an online group so thanks for the recommend to check out FB.  I also have an Anova, have used it only once.  I cooked a sirloin tip roast that was as tender as prime rib.  The browning in a hot cast iron pan created quite the grease splatter so I bought a small torch to brown the meat next time.  

[DaleP]

Great idea to use the torch.  I use the skillet on an electric burner outside or on my Big Green Egg.....method of choice.

[Swissguy]

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@DaleP wrote:

I have an Anova and love it.  Makes the best steaks, hamburgers, chicken breast, flank steak, ribs, etc.  I have beef short ribs in now at 160 for 48 hours.  They then go on a red-hot cast iron skillet for about 5 minutes.....so tender you can eat them with a fork.  There is a wonderful Facbook group that will give you all the answers you need.  Good luck and enjoy.

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Thanks!! Mine just arrived today and I am going to try making the egg dish tomorrow!!

Can't wait!!

[CLEM]

@Swissguy  you have to let us know how you like it.

I just received my 11 in 1 Cooker (Gourmia) and I have the little canning jars.  Unfortunately, they forgot to send me the flat rack I need to put the jars on.  Called Gourmia on Thursday and one hour later the rack had been shipped but has not yet arrived.

Yesterday I also ordered a little torch and hope I will be able to figure out how to fill it and use it.  

Edited to add:  Perhaps we should start a new thread where we exchange successful recipes.