Tuesday's Dinner, 3/18/14??

[cjs]

What's on the menu for everyone today??

We'll pick Allison up at the ferry this afternoon, so will probably stop on the way back somewhere.

[Trixxee]

I'm going to make the grilled cubano chicken with mustard sauce (I am slowly coming around to mustard), but not making it as an open faced sandwich - just the chicken, ham & cheese. On the side I'll make this long time healthy favorite.

http://www.epicurious.com/recipes/food/v...oes-109459

[Mare749]

Isn't it funny how our tastes evolve over the years? There are so many things like mustard that I didn't like before that I use all the time now and love it.

We have leftover corned beef, so tonight will be corned beef hash with a fried egg on top. My friend Carol and I walked an extra mile this morning as damage control.

[karyn]

We're using the leftover corned beef to make Reuben sandwiches tonight. By the way, the corned beef was the best I've ever made! I've never done it sous vide before, and I don't think I'll do it any other way from now on. It was tender and delicious and sliced beautifully.

[Mare749]

Karyn, can you tell us how to cook it that way? Do you need special equipment to do it?

[losblanos1]

Tonight it's steak Rumaki with brandy-vanilla sauce, if I had ham I'd make the Cubano chicken, love that recipe.

[karyn]

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Karyn, can you tell us how to cook it that way? Do you need special equipment to do it?

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I actually have a SousVideSupreme Demi that I received as a gift a few years ago. I'm embarrassed to say that I really haven't played with it enough to be impressed, but I've only done quick-cook things like chicken and steak. My success with the corned beef has inspired me to give it a try with tougher cuts of meat, so you may be hearing more about sous vide in the near future. I've read that you can use a slow cooker to sous vide if it will hold 180 degrees. Apparently some do and some don't. I'd probably look at one of the sous vide circulators if I was going to buy one today. Here's a link to a review of some of them.

[Harborwitch]

Karyn have you used any of the others? I'm concerned about the humidity that they might put into the air. That's a huge issue for us.

[Gourmet_Mom]

Sounds cool, Karyn!

After finally getting over my disastrous trip to the store yesterday, I finally posted in the whole fiasco in yesterday's thread. That said...we had Chicken Pot Pie for dinner tonight.

[karyn]

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Karyn have you used any of the others? I'm concerned about the humidity that they might put into the air. That's a huge issue for us.

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When you sous vide, the water temperature is well below the boiling point, so the evaporation/humidity shouldn't be a problem at all. Most recipes suggest you maintain a constant water temperature between 140 and 180.