Need the tarbot. hmmm...Step 1:

#5281
Posted 27 March 2012 - 02:45 PM
NEEDS MOAR PEANUT BUTTER
#5282
Posted 27 March 2012 - 02:45 PM

#5283
Posted 27 March 2012 - 02:45 PM
Yum, I use the 10 min marinades, because i dont have time to do the others!
This makes no sense to me. Chuck them titties in there before you go to work, return home and win at life.
#5284
Posted 27 March 2012 - 02:47 PM
(going to marinade before freezing eventually)
#5285
Posted 27 March 2012 - 02:53 PM

#5286
Posted 27 March 2012 - 02:53 PM
Lasagne <3I love weekends because I can cook curries, or pasta. because i have time! This w/e Im going to make lasagne
NEEDS MOAR PEANUT BUTTER
#5287
Posted 27 March 2012 - 02:55 PM
#5288
Posted 27 March 2012 - 02:56 PM
We "bulk buy" but only like 1kilo at a time haha. How come you can defrost the cyro so quick?
#5289
Posted 27 March 2012 - 03:00 PM
It is ALWAYS going to be better to defrost at a slow rate, fridge temp even...
With cryo sealed, you know that you aren't going to get any water in, so you can fill a bowl with water and defrost it in there - for chicken, probably twenty minutes, fish is about ten, steak will still take a half hour - but still killin' just leaving her on the bench.
Some smart arse will likely tell you that it's not 'correct' to do it this way, but it works sweet as a nut in a pie covered in maple syzzzzzurp with some icing sugar on top.
I ain't dead yittt.
#5291
Posted 27 March 2012 - 03:03 PM
but it works sweet as a nut in a pie covered in maple syzzzzzurp with some icing sugar on top.
hahaha
I getcha now!
I defrost in the microwave usually. But have to be so careful that it doesnt cook! Tried fridge, Takes over a day!!!! so you basically need to get it out the night before!
#5292
Posted 27 March 2012 - 03:07 PM
#5293
Posted 27 March 2012 - 03:09 PM
#5294
Posted 27 March 2012 - 03:10 PM

#5295
Posted 27 March 2012 - 03:14 PM
FMIC would be nice, one day. When I buy a Tig torch for my welder!
Also, it appears i have a vf35. FAIL
why is it excluded?
#5296
Posted 27 March 2012 - 03:15 PM
"It's only cooked a little bit" - I've heard this before - the cooked bit isn't the problem, the bit that's partially cooked in between, is!
You should never put 'hunks' of meat in the microwave for defrost, you must only be putting uniform single layers into the microwave.
#5297
Posted 27 March 2012 - 03:18 PM
I

?
#5298
Posted 27 March 2012 - 03:22 PM

Whats with the mexican food reference?
Do you vac seal your own meat? Im looking at some info on it now. looks pretty good! would make defrosting so much easier too!
#5299
Posted 27 March 2012 - 03:26 PM

#5300
Posted 27 March 2012 - 03:28 PM
Secondly - the vac/sealer I bought cost me around $70 - BUT - remember the bags are not reusable, so there is an ongoing cost.
Thirdly - it's the only way to go bro. Seriously, we've broken down about 40% from our 6 monthly expenditure simply because of bulk buying and breaking down into meal sizes.
Do you vac seal your own meat?
....hahahahahhahahaa.
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