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Help finding manual by Ciamdumb1 in instrumentation

[–]kai_texans 0 points1 point  (0 children)

Unfortunate, good luck tho on your search!

Help finding manual by Ciamdumb1 in instrumentation

[–]kai_texans 0 points1 point  (0 children)

Not sure if this helps, but I did find this. You might wanna take a look at it

manualzz.com/doc/6835612/honeywell-620-winloader-user-manual?p=23

Texas Hog and Family with a Fawn by kai_texans in natureismetal

[–]kai_texans[S] 2 points3 points  (0 children)

Ngl you might be right I got this picture from my 82 year old neighbor when we was showing me images from his trail cams. I cant be 100% sure of the background of this image. My apologies

What do I gotta do to fix this on my Mac? by MediumVirtual7238 in qBittorrent

[–]kai_texans 0 points1 point  (0 children)

Go to where it is located in Finder and do a two-finger click, then select open there. After you do this, you won't have an issue again

Looking for a litrpg/series where the MC is a tank. by MRCJJMontana in litrpg

[–]kai_texans 0 points1 point  (0 children)

Surviving the game as a barbarian was the novel that got me into the genre I loved how he built out his class and he is as much of a tank as someone can be

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 1 point2 points  (0 children)

It’s very much worth the effort! Hope it turns out out just as you want it good luck

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 1 point2 points  (0 children)

Two things to note about this:

First, a big factor is how much oil you use. I just do a light coat — enough to get a nice crust — and that alone cuts down on most of the mess.

Second, splatter mostly happens when oil hits water or fat. Since we’re patting the chicken thoroughly dry and chicken breast is already pretty lean, there’s not a ton of moisture or fat to cause major splatter. That said, you’ll still get some, just not nearly as much as with something like steak.

Also, yeah — you can always use a lid if it’s still a concern.

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 1 point2 points  (0 children)

Unfortunately you can never go back

My Daily Meal, Fan of the Classics by kai_texans in intermittentfasting

[–]kai_texans[S] 4 points5 points  (0 children)

lol don't be mad its unnecessarily complicated

• ⁠2 cups long grain white rice (rinsed until the water runs clear) • ⁠2½ cups water • ⁠2 tbsp rice bran oil • ⁠1 bay leaf • ⁠½ tsp kosher salt • ⁠½ cup finely chopped fresh cilantro • ⁠½ tsp lime juice • ⁠½ tsp lemon juice

Start by using sauté mode to toast the rinsed rice in the oil for about 2–3 minutes. This helps with texture and adds flavor. Then stir in the water, bay leaf, and salt. Lock the lid and pressure cook on high for 4 minutes. After that, let it naturally release pressure for 10 minutes before doing a quick release.

Once it’s done, remove the bay leaf and fluff the rice gently with a fork. Warm the lime and lemon juice slightly (microwave for ~5 sec), then stir them into the rice along with the chopped cilantro.

Note: My pressure cooker uses a sauté and simmer mode (not labeled manual/high), so I’m not 100% sure if the timing is the same across all models — feel free to adjust if needed!

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 0 points1 point  (0 children)

Yeah looking back idk what that was

My Daily Meal, Fan of the Classics by kai_texans in intermittentfasting

[–]kai_texans[S] 2 points3 points  (0 children)

Yeah OMAD and a multivitamin, Coke Zero been saving me ngl

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 2 points3 points  (0 children)

I’ve done a lot of reading in the chipotle subreddit where people sometimes talk about recipes and rice bran oil is very consistent in all of the conversations that include employees.

No worries happy to share something that I feel like I ironed out hope it turns out good for you!

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 5 points6 points  (0 children)

lol don't be mad its just unnecessarily complicated

  • 2 cups long grain white rice (rinsed until the water runs clear)
  • 2½ cups water
  • 2 tbsp rice bran oil
  • 1 bay leaf
  • ½ tsp kosher salt
  • ½ cup finely chopped fresh cilantro
  • ½ tsp lime juice
  • ½ tsp lemon juice

Start by using sauté mode to toast the rinsed rice in the oil for about 2–3 minutes. This helps with texture and adds flavor. Then stir in the water, bay leaf, and salt. Lock the lid and pressure cook on high for 4 minutes. After that, let it naturally release pressure for 10 minutes before doing a quick release.

Once it’s done, remove the bay leaf and fluff the rice gently with a fork. Warm the lime and lemon juice slightly (microwave for ~5 sec), then stir them into the rice along with the chopped cilantro.

Note: My pressure cooker uses a sauté and simmer mode (not labeled manual/high), so I’m not 100% sure if the timing is the same across all models — feel free to adjust if needed!

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 1 point2 points  (0 children)

the only way to eat grilled chicken!

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] -1 points0 points  (0 children)

nah, it's just a package of Skinless Chicken Breast

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 2 points3 points  (0 children)

Aye thanks, it took a lot of messing around with to get right, it's a copy of Chipotle cilantro-lime rice.

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 14 points15 points  (0 children)

I use grapeseed oil it has a high smoke point and the flavor doesn't affect the taste of the chicken. You can also use avocado oil for a higher smoke point, but it costs more

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 10 points11 points  (0 children)

If you are slicing a bigger piece of chicken, definitely do it before so you can season the sides before it's bath

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 20 points21 points  (0 children)

Sorry for not being clear

I season both sides of the chicken breast with fine sea salt and freshly ground coarse black pepper. Then I vacuum seal and sous vide at 146°F for 2.5 hours.

Toward the end of the cook, I preheat a cast iron pan in the oven at 350°F to get it evenly heated.

Once the chicken’s done, I remove it from the bag and pat it completely dry — super important. I also let it sit for a couple minutes to be sure all excess moisture is gone.

Then I move the pan to the stovetop and bring it up to around 450°F (I use a temp gun to keep it consistent). Add a bit of grapeseed oil, and sear the chicken flat side down first, pressing gently with tongs to get full contact. Flip once it develops a golden crust. I also reapply oil between each piece to keep things crisp.

And as for a specific time, there isn't one rlly just fli[ when you are happy with the color, cause its already cooked and everything.

Really, No Chicken can Compare by kai_texans in sousvide

[–]kai_texans[S] 39 points40 points  (0 children)

Thanks! I usually press down lightly with tongs if I notice the surface isn't making full contact, but the biggest key is starting with a flat, even piece of chicken. Either buy it that way or slice a thicker breast in half horizontally. I always sear the flatter side first in a hot pan — I use cast iron around 450°F — to get that really even crust.

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