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Recent content by noboundaries
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O...M...G!!! Perfect medium rare! (Sorry. No cut pic yet). Light sprinkle of Mont. Steak Seasoning on both sides. Vac-sealed 24 hrs in the fridge. SV at 130°F for 2 hours. Reverse seared over a flaming charcoal bed in the kettle for maybe a couple minutes a side. Rested for 15 minutes under foil...
I haven't done lamb chops in forever, but an inlaw did them over Easter, and I remembered how much I liked them. My wife didn't care for them, but they were spiced kinda heavy, which is a no-go for her. Mine are in the SV as I type, and the charcoal chimney is loaded for a reverse sear. If she...
Just got back from Costco and they had $4 off on packages of $6.99/lb Australian Lamb loin chops. I only picked up one 2.81 lb package, but may have to go back and get a couple more. Great little lamb T-bones.
Gonna dry brine and Sous vide / reverse sear these babies tomorrow or the next day.
Ray
I never believed SV could make that much difference. I picked up a $60 cheapie with an Amazon gift card. I figured I'd donate it to Goodwill if I didn't like it. Yeah. I'm keeping it. Pork loins, tri tip, chicken breasts, rib eyes, sirloins, and chuck roasts will ALWAYS go in the SV due to...
That looks GREAT! I might have to try keto Creme Brulee, one of my two absolute favorite desserts. Peach cobbler is the other. Might have to try a keto version of it, too.
My first chicken attempt was chicken legs. Meh. No different, either better or worse, than oven baking.
These jumbo breasts were/are a different story; so juicy and tender. And pork loin? Same. My wife insists on SV pork loin. I agree.
Ray
Here's pics of the remaining teriyaki chicken and the fresh out of the sous vide pot roast. The pot roast is tender and sliceable, just what I wanted. Is 48 hours necessary? I doubt it, but it was a 1st try experiment. No browning necessary, which was interesting.
Look up Dr. William Davis, MD, on YouTube. He's published a book called Super Gut that outlines the benefits of L. Reuteri, a gut microbe with major health benefits we've lost due to antibiotics.
Gastrus product on Amazon has two L.
Reuteri strains; DSM 17938 and ATCC PTA 6475. The Gastrus...
Here it is in the sous vide bath. Used roast beef seasoning, ranch seasoning, and smashed garlic cloves. I cover the pot with HD aluminum foil while cooking.
I've never been a fan of the jumbo boneless/skinless chicken breasts because they always tasted tough and stringy to me, no matter how they were brined and/or prepared. They are commonly found in my area at Costco and WinCo. They were on sale recently, so time to see if the sous vide machine...
Glad you are joining the keto journey.
Slow and easy. It absolutely works!
I'm more than halfway thru the 230's, about a month away from the 220's. (Highest weight ever was in the 290's. Started keto/carnivore/low carb in the high 280's). If I miss bread, almonds or a steak or a pork chop...