turkey cooked to tender and juicy medium, roast potato and parsnip with duct fat, brussel sprout with bacon, turkey skin and flourless gravy.

does anybody knows how to cook a crispy and nice chicken for a chicken rice?

24 hours rideye, exceptionally tender.

24 hours cooked?

Yes, cooked for 24 hours.

Guys, i just started to learn on cooking. Just now i fried the nuggets, after fried the nuggets taste salty. Is it related to the oil i use? I fried using frying pan and butter..

Huhuhuh, nice cooking... icemanfx 24 hrs cooking? In what..

Sous vide or oven.

This post has been edited by icemanfx: Jan 5 2015, 05:08 PM

12-hour wagyu ribeye score 9, mashed potatoes, buttered asparagus.

Anyone here with good experiences with an air-fryer? Plenty of good stories, need more recipes...Sous-vide is great, but can be a pain when cooking for small meals.

hi sifu sekalian,

since there's many good cooks here, can anyone advise if i should get a food processor or blender, and any recommended brand.

my objective is to make nut butter, grind nuts, dates, make my own sauces, puree, smoothie and ice cream. i have my eyes on Tefal BL142 blender and philips HR1706 as they are blender which comes with a glass jar. in terms of size and space, i would go for Tefal but not sure if it is worth the price.

or, should i be getting food processor, so far the food processors i have seen are quite big but they have more functions. for food processors, anyone used cuisinart mini prep? is it a good buy?

my budget range is 200 to 400.

thanks!

I always buy Tefal if it is available.

Im guessing u are using salted butter instead of unsalted butter?

How's the juiciness of the meat? Usually a slab that tender doesnt need 12 hours in the sous vide. Might lose some juice instead. I think recommended 1~2 hours sous vide is enough for ribeyes

If you are experienced with sous vide and understand relationship between temperature and meat, you won't make the above statement.

A ribeye sous vide cooked for 12 hours doesn't loss more juice than 2 hours at the same temperature, and 12 hours ribeye is a lot more tender.

This post has been edited by icemanfx: Oct 3 2016, 04:36 PM

Sorry if I come off as challenging in any way which is not what I intended at all. Main reason I asked is because when I cook my steaks sous vide, I only do 45 mins to 1hour+ at 56C for steaks of 1 and a half inches to 2 inches thick. My past experiences with cooking times up to 12 hours tend to be that the meat is still tender and the fat is fully rendered but the meat is slightly drier with more liquid left in the bag instead. Which is why I asked if your meat maintained its juiciness after 12 hours. Was wondering if I made a mistake somewhere and if so I might try 12 hours again on ribeyes. 12~24 hours on an actual beef rib is amazingly good though hahaha

This post has been edited by justie: Oct 3 2016, 07:15 PM

Amount of juice lost from meat is directly proportionate to cooking temperature; mean for the same weight and cooking temperature, amount of juice lost should be about the same for 2 hours or 12 hours.

If fat is fully rendered, meat should feel more tender and juicy.

this guy wowlegion1990 makes mozza in Klang Valley

https://forum.lowyat.net/index.php?showtopi...9116&hl=buffalo

Pork shoulder should be used. Tried using mixture of corn + rice flour. Cake flour higher protein.

thanks.