Immersion circulators, a boon in the kitchen. 11/19/17

Vegan Part of the Day

Today started off with the usual oatmeal, flaxseed, and blueberries. I really hope all the great benefits I’ve read about come true. When I go see my doctor in six months I would like to be slimmer with a lower blood glucose level and a better cholesterol reading.  Otherwise, it will be a lot of boring breakfasts for naught.

I am trying hard to make lunch more interesting. I bought some baked tofu and had it over brown rice with chickpeas and almost the last of our wonderful tomatoes. One minute in the microwave and lunch was ready. I will be sad when the tomatoes are gone. We’ve been spoiled. BTW this is a salad plate not a dinner plate.

Brown rice with chickpeas, baked tofu, and tomatoes

Non-vegan Part of the Day

About the immersion circulator – Not only did we use the immersion circulator to cook the steak to a perfect medium rare, we took the brussel sprouts that I made yesterday and heated them up in their own bag. The meat cooked at 125F and so did the sprouts until John took out the meat for a sear on the grill. Then I bumped the water up to 140F. The sprouts came out warm and not overcooked. I think I am going to try heating some of my Thanksgiving sides this way.

Ribeye cap steak with grilled russet potato and brussel sprouts


This entry was posted in Beef, Grilling, Kitchen tips, Legumes, rice, Vegan, Vegetables, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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