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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • bryaneidins70B
      bryaneidins70
      Iron Heart Deity
      Joined:

      My go to place for family meals.. the good old BBC..

      https://www.bbcgoodfood.com/recipes/lentil-cauliflower-curry

      'Fail we may…Sail we must'

      last edited by 1 Reply Last reply Reply Quote 0
      • neph93N
        neph93
        見習いボス
        Joined:

        Thank you sir!

        «Stevie Heighway on the wing!
        We had dreams, and songs to sing…»

        • Dame Vera Lynn
        last edited by 1 Reply Last reply Reply Quote 0
        • Matty123M
          Matty123
          Raw and Unwashed
          Joined:

          Sous vide pork belly

          More photos tomorrow when it’s done

          Maybe so. Maybe not

          last edited by 1 Reply Last reply Reply Quote 0
          • JDelageJ
            JDelage
            啓蒙家
            Joined:

            Wow….

            last edited by 1 Reply Last reply Reply Quote 0
            • bryaneidins70B
              bryaneidins70
              Iron Heart Deity
              Joined:

              What is that you're cooking it in @Matty123 ??

              'Fail we may…Sail we must'

              last edited by 1 Reply Last reply Reply Quote 0
              • Matty123M
                Matty123
                Raw and Unwashed
                Joined:

                I’m not sure if you mean the container or the method so I’ll Explain the both. Im cooking it with a Nomiku brand immersion circulator. The method is a Sous vide water bath. Food is cooked in vacuum sealed bags to precise temperatures.  I can explain that more if you’d like. The container is a 10 quart Cambro bucket. I covered the bucket with plastic wrap so the water does not evaporate. It’s a 12 hour cook so I’d lose all the water if I didn’t cover it:

                @bryaneidins70 it’s a great way to cook anything. You’ve most likely eaten Sous vide cooked food at many Restaraunts but maybe didn’t know. They are affordable for home purchase now. Between 100-300 US. I like
                To cook steaks this way. I sear them first then vacuum seal and put them in a water bath at 130F for 1 hour. Then a quick sear again. Perfect medium rare from the first bit to the last. Confit duck legs are unbelievable wit this method as well. And any vegetable tastes better. I could
                Go on for days

                Maybe so. Maybe not

                last edited by 1 Reply Last reply Reply Quote 0
                • Matty123M
                  Matty123
                  Raw and Unwashed
                  Joined:

                  My first try at pork belly bao

                  Maybe so. Maybe not

                  last edited by 1 Reply Last reply Reply Quote 0
                  • neph93N
                    neph93
                    見習いボス
                    Joined:

                    Oh you barsteward, now I'm hungry. Are those steamed buns? Pork belly look fekkin nice.

                    «Stevie Heighway on the wing!
                    We had dreams, and songs to sing…»

                    • Dame Vera Lynn
                    last edited by 1 Reply Last reply Reply Quote 0
                    • Matty123M
                      Matty123
                      Raw and Unwashed
                      Joined:

                      Thanks man. Yeah those are steamed buns. The pork came out great for My first try. My wife loved it. That’s good enough for me  😃

                      Anyone who likes to cook should buy an immersion circulator. Next level food at home.

                      Maybe so. Maybe not

                      last edited by 1 Reply Last reply Reply Quote 0
                      • bryaneidins70B
                        bryaneidins70
                        Iron Heart Deity
                        Joined:

                        Is that from the vacuum @Matty123?

                        Interesting read about the method. I bet it is so tender, melt in the mouth stuff.

                        'Fail we may…Sail we must'

                        last edited by 1 Reply Last reply Reply Quote 0
                        • Matty123M
                          Matty123
                          Raw and Unwashed
                          Joined:

                          Thanks Bryan. Yeah it’s from the Sous vide aka immersion circulator  method. I wish I took photos as I went but since it was my first time I wanted to focus. And yes it’s very tender. Anyone ever wants to come over for dinner please do. Cooking for Others is my favorite.

                          Maybe so. Maybe not

                          last edited by 1 Reply Last reply Reply Quote 0
                          • UnTuckedU
                            UnTucked
                            Joined:

                            When living overseas, one of the biggest bummers is not being able to find the comfort foods that you love from "back home"… Sometimes you can find them, but then it typically costs you an arm and a leg for something that would normally be dirt cheap. That's fine every now and then, but it gets VERY annoying after a while, and you find yourself thinking "I can just make it myself!". Well, my wife is that person.

                            During her (Almost) one year in England so far, she has amazed me over and over again... In the past, she's made her own tofu and nattou (Ewwwww......), and adapted countless recipes so she can still make/enjoy her favorite home foods. Yesterday, her new food adventure was making kimchi for the first time. It's a Korean food, but a staple all across Asia.







                            In search of:
                            IHV-04, med.
                            IHSH-185, large
                            IHSH-186, large (khaki, and green)

                            last edited by 1 Reply Last reply Reply Quote 0
                            • GilesG
                              Giles
                              IHUK Crew
                              Joined:

                              Good girl…..

                              "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                              last edited by 1 Reply Last reply Reply Quote 0
                              • UnTuckedU
                                UnTucked
                                Joined:

                                Yeah, she's moderately awesome, lol

                                But now I'm just trying to figure out what in the heck we're supposed to do with 3kg of kimchi, lmao!

                                In search of:
                                IHV-04, med.
                                IHSH-185, large
                                IHSH-186, large (khaki, and green)

                                last edited by 1 Reply Last reply Reply Quote 0
                                • UnTuckedU
                                  UnTucked
                                  Joined:

                                  Btw, apparently she is planning/preparing for some "Giles vs Maddy" cooking challenge? Lol!!!!!

                                  In search of:
                                  IHV-04, med.
                                  IHSH-185, large
                                  IHSH-186, large (khaki, and green)

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • GilesG
                                    Giles
                                    IHUK Crew
                                    Joined:

                                    I know.  She's calling it "The Iron Chef Battle"…...(I'm worried  🙂 )

                                    "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • ChrisC
                                      Chris
                                      Raw and Unwashed
                                      Joined:

                                      My dad was in the Army, and while he was stationed in Korea, he developed a taste for kimchi. Years later, he decided to make his own, included the very traditional decision to bury it in the back yard to properly ferment.

                                      As you might imagine, the rest of the family was completely uninterested in sharing when he dug it up a couple of months later…

                                      I love the stuff now, though.

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • Matty123M
                                        Matty123
                                        Raw and Unwashed
                                        Joined:

                                        Looks good man. You gonna bury it in the back yard?  😉

                                        Maybe so. Maybe not

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • S
                                          sabergirl
                                          見習いボス
                                          Joined:

                                          Looks like it'll be delicious. 3kg will disappear, trust.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • SeulS
                                            Seul
                                            Joined:

                                            Buy yourselves some proper gloves will ya  😃

                                            last edited by 1 Reply Last reply Reply Quote 0
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