Been doin anything interesting with your sous vide lately?

freak... 😟

Can't remember if I told you about the 25+lbs of tri-tips or not (6 or 8 roasts). Pretty much the same as how I told you I cook them in the past, the main thing was that I used a 56qt cooler and had to spend the first 45 minutes repeatedly changing out half the water at a time for 165F water right off the water heater in order to establish temp since the Anova can't heat that kind of volume.

Other than that, not much new, just a lot of the same.

Oh, wait. Chili-garlic infused olive oil. Get two or three 1 quart vacuum bags, split up two bulbs of peeled garlic between the bags, a few tablespoons of red pepper flake (like what you would add to pizza), and a little bit of dried basil, rosemary & thyme. Divide that and a 1 Liter bottle of olive oil between the bags, seal and cook at 190 for 5 or so hours. Strain through a gold coffee filter. Place the oil into mason jars and pressure can for 5-7 minutes at high pressure to kill any botulism spores, then you can store it as shelf stable. If you skip that, then store in the refrigerator. Save all the garlic that was strained out and save it in the refrigerator to use as garlic confit.

Comes out different than an aged infused oil. Goes good with fresh sourdough.