watso's vacuum flask collection, page-88

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    mmm 22,000 views?? surely not??... ok watso noticed a 24K - so maybe 24,000...

    mmm the frankfurts .. lol lol watso did not check out the use by date - - but they are so full of preservatives - they will probably last a year in the fridge...

    mmmm just looked at the 2.5kg packet - and could not find any use by date..

    too make matters worse - watso picked up 2x500gm packs of beef sausages for $1.25 per pack..

    and to make matters even worse - picked up 2x1.3kg packs of lasagna for 80% off .. ie from $18 down to $3.60 ....

    and if that already was not a nightmare - then a small split chicken for $2.80...

    and to top it off - last night picked up 4 rounds of sandwiches at $1 each (marked down from $6) ...

    the good news is that watso passed on the $7/kg blue grenadier ....

    the closest to a mistress is the CHICKen - complete with breasts and legs ..

    lol lol watso spent the morning molesting/caressing the CHICKen..and sqeezed the two halves into two sandwich bags - then expelled the air (using the water submersion method) -

    a sunny 29C expected today . and the idea is to slowly cook the CHICKen - in a semi sous vide style out in the sun ...

    watso is dreaming of succulent breasts and legs at the end of the day ...

    watso has previously used the system with roast beef (which was already in a vacuum sealed bag) - with outstanding results..

    mmm the chicken was already in a vacuum sealed bag - but had one of those moisture absorbing thingies in the pack .. mm probably would be safe to just have cooked it in the bag that it already was in ...

    anyway

    It will take several hours to cook a whole chicken in a water bath. Most of my recipes call for 6 hours, but depending on the size of the chicken you may need to vary that, or finish it in the broiler if the chicken isn’t completely cooked.

    Temperature

    My tried and tested temperature for whole chicken with the sous vide method is 182.5°F..

    https://sipbitego.com/chicken-sous-vide-temp-time/

    anyway .. it is 9am in the morning - and it is all systems go...

    oh the beef sausages - watso cooked 1 pack ... 6 in a pack - cooked 3 at time in a 1 litre flask ..

    3 in a flask - then filled with boiling water from the kettle - after 10 minutes bring the water back to the boil in the kettle - then after about another hour - the sausage totally cooked - and still full of tasty fat - then just quickly brown off in a frypan (with more beef/chicken fat)
 
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