What's for supper?

[Beth Gallagher]

One thing I just learned...sous vide temps aren't high enough to melt fat (at least 135°F isn't hot enough.) A large piece of rib-sized fat was still mostly intact, and when I looked at the juices I refrigerated overnight, there was no visible fat in it.

No offense, but that sounds kind of gross. Is the fat cooked or what? Could you just put the fat in a skillet and "fry" it to render?

 

[John Brunner]

No offense, but that sounds kind of gross. Is the fat cooked or what? Could you just put the fat in a skillet and "fry" it to render?

Yeh, I was a little surprised to see it intact...that doesn't happen in a pressure cooker. It is cooked. I've done chicken at 138°F, but it has to be held at that temp for an extended period of time to kill the critters.

I wondered about rendering it myself to do mushrooms in, but I was trying to get rid of it, not salvage it.

 

[Yvonne Smith]

Mac and cheese in the Ninja Foodi, with surimi and green peas. It was delicious, and we are both full and satisfied.

 

[Hedi Mitchell]

Fried catfish, and a zucchini casserole - small one- banana pudding

 

[Jacqueline Lindt]

Meatballs in gravy .....mashed potatoes for hubby !