(no subject)

Sous vide hamburgers work mostly-very-well (actually medium-rareish, ha). They were cooked to perfection all the way through, leaving them juicy and pink. Granted, that took two hours rather than 5 minutes on the stove. Still.

The things that made it only mostly: the vac seal process turned them from disks into football-shaped pillows. Not sure how to prevent that. Freeze beforehand? Secondly: because due to other factors, like doing dishes and making pie crust and chopping root veg for today, we ate late. So I didn't spend enough time creating a hard sear on the outside.

But still: when time allows, this is an awesome way to make a pedestrian hamburger. Hmm, I bet this would be faboo with cheese worked into it. I wonder if that would survive the sous vide boiling...

(no subject)

Trying a new pie crust recipe on the apple pie currently in the oven. It will make its way into the Resolution Recipe queue, which is currently a few weeks ahead of schedule. But the fragment of pie crust cookie I just ate? Extremely flaky, especially given that the crust was exceedingly easy to roll out and made no attempt to tear.

(The two sticks of butter and lard that went into it helped, I'm sure.)