So after eating 90% clean for the last 4 months, I ate a McDs Double QP...

[The True Adonis]

since you claim to be such a great cook explain why it's stupid

you don't need a  sous vide machine or even circulation (assuming it's only small amount of food)

why are you pretending there is any one way to cook ?

http://www.chefsteps.com/activities/presearing-for-sous-vide

You don`t need a machine or anything when you use a Beer Cooler.

You just put the meat in and you are done.

With your stupid stovetop method, it has to be monitored and adjusted.  You can`t just walk away.  With a Beer Cooler, you just drop it in and you can leave it in there for hours if you want and not have to do anything.

Your shitbrain method, you have to stand there like a fool or run in there every so often and take a temperature.  Furthermore, a Beer Cooler retains its heat better using this method of cooking.

Using a pot on a stove is just stupid and retarded and unnecessary and inferior.  

Use a Beer Cooler, hope this helps.  Much easier, much better results, completely consistent and no equipment involved.

Only then, will you PWN your brother and his expensive Sous Vide machine.  Until then, keep failing.

[Palpatine Q]

Nothing is wrong with a Cheeseburger and is healthy.  All Beef for human consumption is Grade A.  Do you know the ingredients of a Pretzel Bun, I do.  

So you are really saying that a burger from McDonald's is of the same taste and quality as one from a upper scale restaurant ?  There is no accounting for taste I guess.

[The True Adonis]

salt and pepper for the pre-sear

and then seasoning BEFORE the vacuum seal

being the expert you are you know that the vacuum seal also serves as a way to marinate the meat and many sous vide recipes call for putting seasoning, aromatics, etc... in before you vacuum seal

how is it you're a self appointed expert and don't know this?

You said you seasoned it after you "seared" it. (although you didn`t sear it)

Here is what you wrote:  I also used this seasoning (after searing)

[The True Adonis]

So you are really saying that a burger from McDonald's is of the same taste and quality as one from a upper scale restaurant ?  There is no accounting for taste I guess.

It depends on the individual as far as taste goes.  Define upscale.  Steak and Shake will make a better burger than most "upscale" places because they use Chuck, Short Rib and Brisket blend in their patties, whereas an "upscale" place may only use Chuck.

It really just depends on many factors including the individual.

[Thick Nick]

The fact that anyone even bothers debating TA anymore in itself is disturbing. Anyone touting McDonalds as the same as any other burgher you might be able to eat... when we all have eaten other burghers that make McDonalds look and taste like a turd...is delusion.

I am going to start calling TA Baghdad Bob. "Even now as we speak the burgher you are eating is no better then McDonalds!! It is all in your minds!!"

 

[Straw Man]

You don`t need a machine or anything when you use a Beer Cooler.

You just put the meat in and you are done.

With your stupid stovetop method, it has to be monitored and adjusted.  You can`t just walk away.  With a Beer Cooler, you just drop it in and you can leave it in there for hours if you want and not have to do anything.

Your shitbrain method, you have to stand there like a fool or run in there every so often and take a temperature.  Furthermore, a Beer Cooler retains its heat better using this method of cooking.

Using a pot on a stove is just stupid and retarded and unnecessary and inferior.  

Use a Beer Cooler, hope this helps.  Much easier, much better results, completely consistent and no equipment involved.

Only then, will you PWN your brother and his expensive Sous Vide machine.  Until then, keep failing.

why do you make so many stupid statement

first it's obviously not "my method"

second, I didn't need to stand there at all

I set the lowest temp on my stove and use two thermometers and the water stayed right around 130 the entire time

I watched the horrible football game and looked at it maybe 2 times during the two and half hours in the water

why the fuck would I use a beer cooler when this method is so fucking simple

third, why do you assume I'm trying to PWN my brother

did I say I was ?

No, I did not

In fact what I said was that I was "fooling around" with the method

I just said he was using his new machine and I thought I would try the method myself without a machine

I assume you've taken the time to educate yourself on the benefits of pre-searing now that I've provided it for you

[The True Adonis]

The fact that anyone even bothers debating TA anymore in itself is disturbing. Anyone touting McDonalds as the same as any other burgher you might be able to eat... when we all have eaten other burghers that make McDonalds look and taste like a turd...is delusion.

I am going to start calling TA Baghdad Bob. "Even now as we speak the burgher you are eating is no better then McDonalds!! It is all in your minds!!"

 

Lets clarify a few things:

1. It is up to the individual what he or she likes, Mcdonalds or wherever.

2. Mcdonalds uses no preservatives in their meat.

3. Mcdonalds only uses 100 percent Ground Chuck, from the shoulder.

4. Mcdonalds cooks their burgers to a uniform temperature in a clam shell, so every burger is cooked exactly the same each and every time.

5. Mcdonalds has no fillers in their beef.  Only salt and pepper.

6. Mcdonalds uses Hunt`s Ketchup.

7. Mcdonalds`s buns are a higher quality Merita, better than you can buy in most Supermarkets. (with the exception, in my opinion of Martin`s Potato Rolls)

8. Cheese is essentially preserved Milk.  ALL AMERICAN Cheese will have preservatives in it.  American Cheese is the most popular form of cheese on a Hamburger in the United States.

9. Claiming Mcdonalds is doing anything other than what is listed above is bullshit.

10. Hope this helps.

[Straw Man]

You said you seasoned it after you "seared" it. (although you didn`t sear it)

Here is what you wrote:  I also used this seasoning (after searing)

I also gave you a link to the "seasoning"

here it is again
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html

some of the ingredients would just burn if I put it on first and seared at high heat

Hand mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.

instead I put it after but before vacuum sealing so that the flavors could help in a way to marinate the meat

again, being the self proclaimed expert in all thing cooking you know that people put in aromatics prior to vacuum sealing

not part of the recipe that this guy used but I had it on my counter and just decided to use it

[Thick Nick]

Lets clarify a few things:

1. It is up to the individual what he or she likes, Mcdonalds or wherever.

2. Mcdonalds uses no preservatives in their meat.

3. Mcdonalds only uses 100 percent Ground Chuck, from the shoulder.

4. Mcdonalds cooks their burgers to a uniform temperature in a clam shell, so every burger is cooked exactly the same each and every time.

5. Mcdonalds has no fillers in their beef.  Only salt and pepper.

6. Mcdonalds uses Hunt`s Ketchup.

7. Mcdonalds`s buns are a higher quality Merita, better than you can buy in most Supermarkets. (with the exception, in my opinion of Martin`s Potato Rolls)

8. Cheese is essentially preserved Milk.  ALL AMERICAN Cheese will have preservatives in it.  American Cheese is the most popular form of cheese on a Hamburger in the United States.

9. Claiming Mcdonalds is doing anything other than what is listed above is bullshit.

10. Hope this helps.

Ok Baghdad Bob.

[temple_of_dis]

funny I ate one last week

felt liek million bucks

[King Shizzo]

I believe I said way back when in this thread that I have no illusions that ANY cheeseburger would be considered healthy. I dont eat them.often.

But when I do...I eat Grade A beef and high quality ingredients..aged cheddar..prtezel loaf bun...raw onion from the swiss Alps ..not the cheapest shit money can buy at.......MCDONALD'S...LOLOLOL.

Raw onion from the swiss alps. Hahahaha

[The True Adonis]

why do you make so many stupid statement

first it's obviously not "my method"

second, I didn't need to stand there at all

I set the lowest temp on my stove and use two thermometers and the water stayed right around 130 the entire time

I watched the horrible football game and looked at it maybe 2 times during the two and half hours in the water

why the fuck would I use a beer cooler when this method is so fucking simple

third, why do you assume I'm trying to PWN my brother

did I say I was ?

No, I did not

In fact what I said was that I was "fooling around" with the method

I just said he was using his new machine and I thought I would try the method myself without a machine

I assume you've taken the time to educate yourself on the benefits of pre-searing now that I've provided it for you

Beer Cooler is way easier, more consistent and needs no monitoring and works 100 percent of the time.

Your water temperature fluctuated, you just didn`t realize it since you didn`t monitor it (something you do not have to do with a Beer Cooler).  Your meat looks a bit overcooked to me based on your picture.  I was dead on the money regarding the fatty, flabby mess you had on your hands to which you admit to.

You do not need two different thermometers with a Beer Cooler.  Only one and that is to check the water only ONE time when you get it to proper temperature.  After that, you put the meat in and you are done.

There is no benefit of Pre-Searing, especially regarding Sous Vide.  That is just retarded.

Keep making it more difficult for yourself and keep failing.  

I do not care.

As for your brother, he obviously wanted to brag when he sent you the pictures and then you tried to duplicate it using an alternate method.  You took a picture of it too, which I assumed you took to send to your brother.  You DID NOT take it for me or to post on this forum.  You made it yesterday and took the picture yesterday and then shared it with your brother.  You WANTED to Pwn him, but it just didn`t pan out.

Now tell me I am wrong. (I`m not)

[The True Adonis]

I also gave you a link to the "seasoning"

here it is again
http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmuralofflavor.html

some of the ingredients would just burn if I put it on first and seared at high heat

Hand mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.

instead I put it after but before vacuum sealing so that the flavors could help in a way to marinate the meat

again, being the self proclaimed expert in all thing cooking you know that people put in aromatics prior to vacuum sealing

not part of the recipe that this guy used but I had it on my counter and just decided to use it

Again,
  Here is what you wrote:  I also used this seasoning (after searing)

[BikiniSlut]

I like mcdonalds.....especially their mcchickens. I like all their food and I don't feel like shit after eating it. I feel extra thirsty though, which makes sense.

[Straw Man]

Beer Cooler is way easier, more consistent and needs no monitoring and works 100 percent of the time.

Your water temperature fluctuated, you just didn`t realize it since you didn`t monitor it (something you do not have to do with a Beer Cooler).  Your meat looks a bit overcooked to me based on your picture.  I was dead on the money regarding the fatty, flabby mess you had on your hands to which you admit to.

You do not need two different thermometers with a Beer Cooler.  Only one and that is to check the water only ONE time when you get it to proper temperature.  After that, you put the meat in and you are done.

There is no benefit of Pre-Searing, especially regarding Sous Vide.  That is just retarded.

Keep making it more difficult for yourself and keep failing.  

I do not care.

As for your brother, he obviously wanted to brag when he sent you the pictures and then you tried to duplicate it using an alternate method.  You took a picture of it too, which I assumed you took to send to your brother.  You DID NOT take it for me or to post on this forum.  You made it yesterday and took the picture yesterday and then shared it with your brother.  You WANTED to Pwn him, but it just didn`t pan out.

Now tell me I am wrong. (I`m not)

yep, once again you are wrong

It's ridiculous how arrogant you are

my brother are I are great friends and he wasn't bragging AT ALL

his wife gave him a SV machine for Christmas and I asked him to let me know how it worked out

people can share pics and information without bragging

in fact he was a bit disappointed with some of the items he made so basically the exact opposite of bragging

Maybe that is confusing to you because you're constantly bragging

Regard the temperature I actually used two thermometers (didn't trust the cheap one to be accurate - though it turned out to be fine) and I set the alarm on the digital one if it went over 135 which it never did and I doubt it dropped much because I tested the water temp quite a bit before I started.  I needed to figure out what setting and which burner I would need to keep it at ~ 130.  I did this BEFORE I put in the meat so I didn't need to babysit it.   I also glanced at it a few times when I went into the kitchen to get a beer while watching the game but I certainly didn't stand there. 

I also made sure that the water didn't cool down too much when the meat went it.  I put it in and watched if for the first few minutes and the temp remained very steady.  When I checked (the couple of times that I did) I check the temp at the top of the water and the bottom of the pot and it only varied by 2 degrees

Again, there are benefits to pre-searing

here they are again

read them and then if you want to refute these specific benefits with specific reasons why you don't agree

Again, these are not my ideas or opinions and I did not claim to be an expert

I followed the direction of an actual former professional chef

that seems to make more sense that taking the advice of an arrogant idiot on a message board who

http://www.chefsteps.com/activities/presearing-for-sous-vide

Improve Flavor


The Maillard reaction begins as a simple reaction between amino acids and sugars found in all protein-rich foods but quickly becomes elaborate: molecules keep reacting in ever more complex ways to generate hundreds of new aromatic molecules that make food smell delicious. These aromas are responsible for the characteristic smells of roasting meat, baking bread, grilling fish, and so on.
Presearing meats, seafood, or other high-protein content foods quickly dehydrates and raises the surface temperature well above 265 °F / 130 °C, which triggers the Maillard reaction. The aromas that result will continue to develop during the low-temperature sous vide cooking step. Often this simple extra step yields a richer flavor than if you only seared the food after sous vide cooking, when there is less time for the flavor to develop.

Minimize Overcooking


By doing the bulk of the searing prior to cooking, when the food is cold, you do the least possible overcooking of the flesh beneath the surface. This enhances the evenness of the cooking—a hallmark of the sous vide process.

[TheShape]

TA, if McDonalds is so healthy and a calorie is just a calorie you should totes go on an all McDonalds diet.

[tu_holmes]

I like mcdonalds.....especially their mcchickens. I like all their food and I don't feel like shit after eating it. I feel extra thirsty though, which makes sense.

I think a Chicken McNugget is one of the tastiest things ever. I don't care what it's made out of.

[King Shizzo]

Thats why they call it junk food people! Sometimes you have to live a little.

Mcdonald's is the bottom of the barrel of fast food burgers though. Burger King and Wendy's are much better tasting.

[galeniko]

Were you an alcoholic when you were fat?
Reason I ask is I havent met any fat alcys.

i know what you mean they often skinny with gut.

but i do know some severly obese alcis, you just dont see them often bc they uhm just die early

[che]

McDonalds sucks .

[haider]

Totally guilty of eating fast food. doesn't do shit to my stomach except a stomach virus once in a blue moon. You got to pay the price once in a while for all the decadence 

[Roger Bacon]

Hope this helps.

Organic food is way better...

[Roger Bacon]

Organic food is way better...

Just fucking with you TA!!

[King Shizzo]

Organic food is way better...

I tried Purdue chicken strips (without preservatives) and I thought they tasted spoiled straight out of the container. They were slimy and tasted like shit.

[galeniko]

There are no preservatives in Mcdonalds beef and it has a fat ratio of 20 percent to 80 lean.  The actual quality is also high.

sodium is a preservative.

hope this helps