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OG, I am curious about something; how do you do scrambled eggs in it?
Traditionally, I put them in a saucepan and stir until they're the consistency I'm looking for but your Sous Vide can't do that, can it? If you put whisked eggs in the packet, sealed it then wouldn't it be more like an omelette?
The sauce you have in mind for your steak sounds delicious. Enjoy your meal and report back, soldier.
If there is one thing more dangerous than getting between a bear and her cubs it's getting between my wife and her chocolate.
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It's a recipe from Heston Blumenthal, which I found here: http://svkitchen.com/?p=4235[^]
I hate trying to do them in a pan, because my pans are very heavy (so they retain heat well when I add cold ingredients - high thermal mass) so it's too easy get get burnt / stuck / nasty eggs at the bottom of the pan. I do them (or did them) in a bain marie, so I get finer control over the cooking temperature, and less chance of rubbery texture.
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OriginalGriff wrote: It's a recipe from Heston Blumenthal, which I found here: http://svkitchen.com/?p=4235[^]
I can't wait that long for scrambled eggs plus there is no way I'm adding all that cholesterol filled crap to them.
Scrambled eggs should be 3 jumbo eggs, splash of milk (whatver you have in the fridge), salt, pepper and dill weed. Whisk until lots of bubbles or your arm hurts. Pour into the pan after removing the bacon and tomatoes. Cook for few minutes until ready. Slop over the toast next to the bacon and beans.
Eat.
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
Those who seek perfection will only find imperfection
nils illegitimus carborundum
me, me, me
me, in pictures
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You should use water in your scrambled eggs (about a tablespoon per egg). If you use water, the eggs will turn out less watery/runny, lighter and fluffier... it is true.
EDIT: That is water instead of milk.
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Only when I run out of milk!
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
Those who seek perfection will only find imperfection
nils illegitimus carborundum
me, me, me
me, in pictures
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mark merrens wrote: Only when I run out of milk!
Wrong. If no milk, harden up and have an omelette, no matter how much you wanted scrambled eggs.
Michael Martin
Australia
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- Mr.Prakash One Fine Saturday. 24/04/2004
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Omelets are for girls and Australians.
"If you think it's expensive to hire a professional to do the job, wait until you hire an amateur." Red Adair.
Those who seek perfection will only find imperfection
nils illegitimus carborundum
me, me, me
me, in pictures
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Steak without the fuss, let us know how that goes (could be dangerous to health though )
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Well. Quite a surprise.
Little bit of salt, and some pepper rubbed into the steak, then 2 x 10oz steaks sealed in separate bags, and dropped in the machine at 55C. 2 1/2 hours later, removed the bags, heated a pan to super hot, little bit of olive oil and in with the steaks. 30 seconds per side to get the Maillard Reaction going, and serve.
You know how a medium rare steak looks? Pink in the middle, with a brown layer round it? Not like that at all.
This was pink, edge to edge, top to bottom, side to side. The same uniform "cookedness" at the ends as in the middle, with a 1mm crust of brown crispiness top and bottom.
And it was wonderful. The soft, moist texture of really good fillet, with the taste of good rump, juicy and cooked to perfection. Except the fat, which was seriously nasty: gelatinous, chewy and vile - I'll cut it off before I bag it next time.
Bear in mind that this wasn't Wagyu or Kobe beef, or Aberdeen Angus, or Welsh Black - this was Coop Rump: supermarket-sealed-in-plastic-and-hung-in-the-van-while-it-was-in-transit steak. Ok, the Coop stuff is better than Tesco, but it isn't restaurant quality meat.
But this was restaurant quality food, or as close as I'll get at home. Hassle? None, except washing up the ziplock bags afterwards. No poking at the meat to see if it's the right degree of springiness, no huge pans taking up the whole cooker for ten or fifteen minutes.
This is a kitchen gadget, yes - and not a cheap one. Having said that, very little good kitchen equipment is cheap - the last set of six knives I bought was about £120 and I know you can spend a huge amount more than that. But to my surprise it does what they say it does. It cooks food precisely, accurately, and consistently. It doesn't matter if the butcher cut one steak half an inch thicker than the other - they will both cook the same. If I wanted, I could do six steaks at the same time - there would be a queue to flash brown them, but not a long one. And it does fish, and chicken, and lamb, and pork, and vegetables, and...
...and tomorrow I have to box it back up, wrap it in some pretty paper, and leave it alone for three and a half months...
This message is manufactured from fully recyclable noughts and ones. To recycle this message, please separate into two tidy piles, and take them to your nearest local recycling centre.
Please note that in some areas noughts are always replaced with zeros by law, and many facilities cannot recycle zeroes - in this case, please bury them in your back garden and water frequently.
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Okay, before you put it away, I want to see you bake a cake in that thing...
Will Rogers never met me.
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OriginalGriff wrote: (I don't eat eggs so I wouldn't know)
You lost me right there. Real men eat eggs and always eat eggs with their bacon, never any type of sauce is to be used.
Michael Martin
Australia
"I controlled my laughter and simple said "No,I am very busy,so I can't write any code for you". The moment they heard this all the smiling face turned into a sad looking face and one of them farted. So I had to leave the place as soon as possible."
- Mr.Prakash One Fine Saturday. 24/04/2004
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Nope, don't eat eggs. Blame my father, I do.
This message is manufactured from fully recyclable noughts and ones. To recycle this message, please separate into two tidy piles, and take them to your nearest local recycling centre.
Please note that in some areas noughts are always replaced with zeros by law, and many facilities cannot recycle zeroes - in this case, please bury them in your back garden and water frequently.
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Sure, post your address and I'll send you some.
There are only 10 types of people in the world, those who understand binary and those who don't.
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Your signature tag is misleading. It needs to read:
There are only 0000 0010 types of people in the world: those who understand binary and those who don't.
But, it should really read:
There are only 0000 0011 types of people in the world: those who understand binary , those who don't , and those who are indeterminate on the subject at hand.
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Doesn't that fall under the "don't"?
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I's rather have one of these[^].
Will Rogers never met me.
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I have one of those. Also a moose for a shelf.
Also a pen holder shaped like a gnome lying face-down dead; the pen sticks in his back.
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Everyday so much questions are posted wanting ready-made code or asking what is this,how to do this,send the code etc.So one more tag NoEffort could be add under that red flag in QA section, .
Shuvro
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What nobody answering your questions?
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The NoEffort tag has been there for some time, try filtering questions by the NoEffort tag and you'll see it goes way-back
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Perhaps you must first take a quiz on how to debug code before being able to ask a question. So many of the questions I see could be answered if they put a silly breakpoint and used their eyes to see what was happening.
Why so many developers do not understand how to debug is astounding to me.
There are only 10 types of people in the world, those who understand binary and those who don't.
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Possibly they don't like to spare times for debugging a code rather than just asking it in CP, .
Shuvro
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Chances are no one has taught them.
Probably because there are no books on debugging for the lecturer to copy his lesson take inspiration from.
I strongly suspect that nobody teaching IT at uni has any experience at all in actually using it in the real world. Hence the prevalence of SQL Injection prone code and so forth...
This message is manufactured from fully recyclable noughts and ones. To recycle this message, please separate into two tidy piles, and take them to your nearest local recycling centre.
Please note that in some areas noughts are always replaced with zeros by law, and many facilities cannot recycle zeroes - in this case, please bury them in your back garden and water frequently.
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