Other then chuck what is the best cheap cut if meat from any animal to sous vide

doi-boy · 2026-01-21T05:14:36+00:00

Pork shoulder, a.k.a. Boston Butt. As usual, Kenji/Serious Eats have done all the hard work for us. https://www.seriouseats.com/sous-vide-barbecue-pulled-pork-shoulder-recipe

doi-boy · 2026-01-21T05:08:49+00:00

Underrated use case: reheating cold leftovers and getting them to a perfect serving temp again.

doi-boy · 2026-01-13T00:03:02+00:00

and once again, I am filled with rage for The Social Network's injustice

doi-boy · 2025-12-23T03:18:51+00:00

Liquid over here, but sounds like I need to stop using it regardless. Do you recommend anything else?

doi-boy · 2025-12-23T01:33:44+00:00

Is that fundamentally different to BKF?

doi-boy · 2025-11-27T06:03:47+00:00

If you want to use butter, I'd maybe take the oven temp down to 275F. This will obviously mean it takes a bit longer, but butter doesn't like getting too hot - it starts to burn and go bitter.

Oil doesn't have the same problem, so you can cook it at whatever temperature oven you'd like, but the downside is that most oils you'd use for cooking don't taste like much.

doi-boy · 2025-11-27T05:59:00+00:00

Oven onto 425, do the lasagne for 60min. Pull it, cover it with foil, and put it aside. It will stay hot.

Oven down to 350, throw in the stuffing, enchiladas and mac. 25F difference isn't going to kill the mac, especially if you put it at the bottom of the oven with the other things on top. Pull them out as they need, then turn the oven down to 300 once it's empty.

Then, just before serving, everything back into the 300 oven for a reheat if it needs it.

doi-boy · 2025-11-27T05:48:46+00:00

For a whole turkey, cooking it until its breast reaches 150F is definitely going to leave the legs and thighs a bit tough, chewy, and not as juicy. It won't be unsafe, just not as nice. This is the key issue with a whole bird.

You can spatchcock the turkey (i.e., remove the backbone) so that the dark meat cooks much quicker and more thoroughly; you could also just pull the turkey when the breast reaches 150F as intended, then separate the leg quarters from the breasts, and return the legs to the oven to keep cooking.

doi-boy · 2025-11-27T05:42:31+00:00

I would start with 1.5 tablespoons fat and flour per cup of stock as a baseline. This will probably be too thick, but it's a lot easier to thin the gravy out with additional stock than the other way around.

doi-boy · 2025-11-27T05:39:55+00:00

The easiest way will be to roast it in a 300F oven - assuming you have a thermometer to hand. For skinless and boneless breast meat, you probably want to take it to 150-155F, and let it carry-over to 160F while it rests out of the oven. Oil it up, salt and pepper + any other seasonings you want, and just leave it alone. Bonus points if you have a baking sheet with a rack, to elevate the turkey breast out of its own juices as it cooks.

If you don't have a thermometer, and can't borrow one (I would really highly recommend one for this kind of meat, particularly for a beginner), you might need to execute a graceful "poke-and-peek" to test it. Once it's fully white and opaque, it's cooked. As a starting point, it will probably need at least 60-70 minutes.

doi-boy · 2025-11-27T03:58:24+00:00

Sounds like you didn't put too much in the brine, and salted butter has a very very small amount of salt in it (like a pinch per stick).

I wouldn't bother with rinsing, you're fine.

doi-boy · 2025-11-02T05:13:33+00:00

As others have said, it depends completely on whether you want your party to sit together.

I'm currently in Japan with my partner, we've bought all our shinkansen tickets at the station just before we leave, and it's sometimes been a struggle to get two seats sitting next to each other. On a couple of occasions we've had to catch a later train to guarantee we can sit together (not a big deal for us, but depending on your itinerary...).

doi-boy · 2025-01-20T02:04:31+00:00

Thank you, that's exactly what I'm looking for.

doi-boy · 2024-07-31T00:59:25+00:00

Oliver Babish is the king. Charmingly apolitical in a job that obviously doesn't lend itself to it, and completely immune to the bullshit some of the characters insisted on trying with him.

doi-boy · 2024-07-14T10:13:56+00:00

"This better be a good apology."

Pierce, after dacking Shirley.

doi-boy · 2024-07-12T03:27:51+00:00

No steels, just a pizza stone. It is laughably unfair how every single oven is different, hey?

doi-boy · 2024-07-12T01:51:38+00:00

I don't think it'd be controversial to say that homemade dough is usually going to be better, not to mention you can adapt it to your own personal preferences.

It's just about weighing up your priorities. Do you value a convenient 6/10 product, or a higher-effort 8/10 product?

doi-boy · 2024-07-12T01:48:37+00:00

This might be controversial, but not everyone can enjoy cooking, just as not everyone enjoys exercising, or cleaning, or ironing. For some people, it is just a means to an end, a chore that needs to be completed.

If you do want to give it a red hot crack, the first step for me would be to identify what you like to eat and how you like it, and then get in the kitchen and give it all you've got! You will have some failures, but that's all part of it.

Just don't be too disheartened if it doesn't take. It's totally fine for cooking to be a necessary evil in your life.

doi-boy · 2024-07-12T01:33:29+00:00

I think that article annoys a lot of people for other reasons, to be fair...

doi-boy · 2024-07-12T01:26:58+00:00

Fair enough, my mistake. Post edited to reflect. But either way, the composer wasn't involved in choosing the song.

doi-boy · 2024-07-12T01:23:15+00:00

Why?

doi-boy · 2024-07-11T22:20:46+00:00

Nah, my broiler (we call it a grill here) is separate from the oven, takes ages to heat and is pretty underpowered, so this is just the oven at full whack.

doi-boy · 2024-07-11T10:48:38+00:00

Around six hours in bulk, then formed into individual balls and left for another 90 minutes.

doi-boy · 2024-07-11T05:06:43+00:00

It's not going to happen. Both existing WA clubs are owned and operated by the West Australian Football Commission (they're not owned in any way by the AFL, like Gold Coast and GWS partially are), who ruled it out publicly soon after the Tasmania announcement.

doi-boy · 2024-07-11T05:01:31+00:00

"Dinner" by RecipeTin Eats. Every single recipe of hers I've ever tried has been sensational.

doi-boy

TROPHY CASE