Thanks. You too

debate me: the best way to make an egg it to fry it in olive oil,

it is the tastiest and so simple

Never tried it in olive oil

And I usually don't eat eggs

Butter

@chaz

Butter makes everything better

you put a little olive oil in the pan and fry and the baste it you get a perfect yolk every time because your basting it, and you never get any undercooked white bits

butter is great but it doesn't offer as much assurance it's going to come out perfect every time

True

Here’s my egg opinion Sous Vide results in the best poached egg

And hard/soft boiled

I really want to try and do Sous Vide. I've used the Sous Vide function on my instant pot a few times to reheat steak without overcooking it but don't have a dedicated Sous Vide machine.

Yeah, it’s pretty amazing, it’s how we cook steaks at the restaurant I work at and they come out super tender and juicy. You can also use them to cook basically anything from desserts to any protein

(I use Joule by Chef Steps)

I had been looking at the Anova Culinary ones because I dislike being locked into using an app to use things. I like app support but the Joule I believe has no local control so if the company ever goes out of buisness you just have some expensive hardware.

True, but the joule is also the most accurate as far as temperature goes. It’s also smaller, and the app has tons of recipes built in (I’m not sure if the anova has that as well)

But we use Anova at work and they work well!

The Anova Culinary also have wifi and apps with recipies but not sure which app has more. I do know that you can use the Joule app without a Joule to get the recipies with tempetures/times because I have used it before for that so if one app is missing what you want you can just get the tempatures/times and use it with the other device.

I do know the Joule is smller but that is partially because the Anova Culinary series have screens and buttons for direct control and feedback.

To each there own 🙃 I prefer the the look, and function of the Joule. But I do see the downsides to it

I also want to try sous vide

So far I tried two different ways

Oven first, then roast (a bit unconventional) but it worked. And the standard crust roast and then oven

I'm planning to cook a pork tenderloin Sous Vide in my instant pot this week. I have done in in the oven before wrapped in bacon that turned out pretty well and was delicious but want to see if I can keep it juicier.

Yeah, sous vide pork tenderloin is super juicy and tender!

140° for 2-4 hours with a good amount of salt

Take it out of the sous vide put it in a hot pan with oil and a good amount of your seasoning mix of choice and sear for about a min

You need a sous vide machine for that or can you do that with stuff thats generally at home

No, you need the sous vide in order to hold it at the right temp

Ah OK ty

I'll look into it at some point

@Toilet Hugger just found this, turns out you can cook sous vide without a machine just a little more difficult

https://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method

I imagine the stove top method is easier with gas stove then traditional electric because traditional electric is more an on or off rather then a percent

Yeah, you can’t control the heat as easily on electric

In the article it looks like they’re using an electric stove though

I saw that but thought it could be induction which, while I have no personal experience with, I think is supposed to be better for controlling tempetures.

Could be, I haven’t researched induction enough to know if it’s better then traditional electric

Oh cool

Checking it out later