Have you done this before? If not, my instincts are you might want par cook the potatoes a little and cover the pan with foil so the frozen veggies don't brown. But looks quick and easy with good flavor and lots of veggies.
I did this before, and it worked out pretty well. I only didn't add potatoes before but they are small pieces and shouldn't be much of a problem I think.
dry it well with a paper towel, salt, and immediately put skin down on a hot oiled pan, press down so it doesn't curl up
cook until the skin is nice and crispy, then flip to the other side and briefly cook just until it's not raw anymore, being careful not to overcook
best way to cook salmon and many other fish(try it with mackerel if you can get decent size ones)
I am cooking this as lunch for the rest of the week. Cooking batch food and bringing it to work is pretty cheap.
fell for the sous vide beef chuck meme and shit was so tough after 24 hours of cooking I had to stew it for 4 hours more and turn it into Japanese-style curry
"better than a ribeye" my ass
why didn't you just boil it and make a stew? Beef chuck is perfect for stew.
because it's supposed to work and make it tender while keeping it medium rare, it worked for me with other beef cuts
some people do say 48hours is better but no one said it was going to be leather after 24
I have pan fried it with olive oil some times but it gets too greasy.
dry it well with a paper towel, salt, and immediately put skin down on a hot oiled pan, press down so it doesn't curl up
cook until the skin is nice and crispy, then flip to the other side and briefly cook just until it's not raw anymore, being careful not to overcook
best way to cook salmon and many other fish(try it with mackerel if you can get decent size ones)
>but it gets too greasy
well, yes, because salmon itself is pretty greasy to begin with. Pan fry only makes it worse. I think the best way to do it is inside a cooking bag in the oven. Just buy a thin slice and it will make it better.
>Cooking batch food and bringing it to work is pretty cheap.
Yeah, I know. I've really got to start emptying out our freezers and using that stuff up to make space for homemade ready meals like I used to do before getting a ho and having a kid.
fell for the sous vide beef chuck meme and shit was so tough after 24 hours of cooking I had to stew it for 4 hours more and turn it into Japanese-style curry
"better than a ribeye" my ass
what in the name of fuck did you do to that can?
i have a mechanic shop worth of tools and opened cans with just about ever tool in my shop and never had that happen
in to the oven it goes
What soup base are you using?
i just dissolve some tomato paste in water
Have you done this before? If not, my instincts are you might want par cook the potatoes a little and cover the pan with foil so the frozen veggies don't brown. But looks quick and easy with good flavor and lots of veggies.
I did this before, and it worked out pretty well. I only didn't add potatoes before but they are small pieces and shouldn't be much of a problem I think.
I grilled some fish. Its crusty on the outside and juicy inside. I'm starting to control better my new gas grill.
Looks very nice. I made some salmon in the pan a week ago. I think I should've bought a thinner slice. But hey, at least I am learning.
How do you cook salmon? I used to bake it in the oven with some mustard and honey. I don't eat fish so much nowadays.
dry it well with a paper towel, salt, and immediately put skin down on a hot oiled pan, press down so it doesn't curl up
cook until the skin is nice and crispy, then flip to the other side and briefly cook just until it's not raw anymore, being careful not to overcook
best way to cook salmon and many other fish(try it with mackerel if you can get decent size ones)
We just ate lunch.
Sliced fish sausage with Thai basil, bamboo and bell peppers. Also rice and a side of mixed pickle.
I am cooking this as lunch for the rest of the week. Cooking batch food and bringing it to work is pretty cheap.
why didn't you just boil it and make a stew? Beef chuck is perfect for stew.
because it's supposed to work and make it tender while keeping it medium rare, it worked for me with other beef cuts
some people do say 48hours is better but no one said it was going to be leather after 24
hmm, maybe you did something wrong? maybe the temperature was too low?
I just pan-fried it with some olive oil and butter mixture. Put some salt and black pepper on top.
I have pan fried it with olive oil some times but it gets too greasy.
I will try it.
>but it gets too greasy
well, yes, because salmon itself is pretty greasy to begin with. Pan fry only makes it worse. I think the best way to do it is inside a cooking bag in the oven. Just buy a thin slice and it will make it better.
>Cooking batch food and bringing it to work is pretty cheap.
Yeah, I know. I've really got to start emptying out our freezers and using that stuff up to make space for homemade ready meals like I used to do before getting a ho and having a kid.
fell for the sous vide beef chuck meme and shit was so tough after 24 hours of cooking I had to stew it for 4 hours more and turn it into Japanese-style curry
"better than a ribeye" my ass
Cauliflower gratin, but I steamed the cauliflowers way too long they turned pinkish... Can I still eat them?
Sure, I suppose, what could go wrong? At worst, they won't taste like anything.
I made green curry soup but I couldn't taste the curry so that was abit of a failure.
what in the name of fuck did you do to that can?
i have a mechanic shop worth of tools and opened cans with just about ever tool in my shop and never had that happen
Well I have a shit can opener. Not suitable for chunky stuff.
bro you could have had better results with a butter knife or a flathead screwdriver
I didn't want to ruin tools.
Technically it boiled inside its own juice. But just purely boiling it in a pot doesn't give the same taste.
1 hour later, it is done.
lmao
at this point why not just boil it
good job OP!
I, a britposter, made dahl, rice, fried courgettes and bacon for my dinner. No picture is available because I have eaten it
>Wa-la!
Simple salad, nuked some old pulled lamb, pan roasted some cauliflower, mashed some potatoes (didn't have any now though.)