My Excellent Choices

This is one of the most versatile counter-top appliances I have ever encountered. It claims a total of fourteen cooking functions in addition to: to “Air-Fry” mode, “it can function as a “pressure cooker” and a “steam crisper“.

Let’s talk chicken. We can place 6-8 of these prepped chicken tenders on the air fry rack, and the Ninja Air Fryer (on the “air fry” setting) will cook them to perfection in 6 minutes at 390 degrees. Preparing the chicken is quick and easy. We coat the tenders in olive oil, lay them flat and sprinkle just a little of Tutu’s Pantry’s Hawaiian BBQ Seasoning. Of course, if you like extra spicy you can add more – but just a light sprinkle is enough for my palate.

The removable cooking container is easy to clean, and typically is used with the inserted cooking rack or the crisping basket. After cooking, I let it cool a bit and carefully remove the cooking container, rack and basket. I add a little soap and water to soak a bit and then rinse.

Ok. About that crisping backet. Every so often, I really want a few fresh and hot fries. So, I’ll slice two or three potatoes – sometimes thin and sometimes a little thicker. I’ll let them swim in just a little olive oil and a dash of salt to coat, and then into the Ninja on “air fryer” mode at 390 degrees for about 25 – 30 minutes.

The Ninja will beep about halfway through the timer setting to remind you to shake the crisper backet, but the basket is quite hot. So, I have a cooking spoon that I use to reach in and toss the fries three or four times until they are done.

The pressure cooker mode is activated by locking the lid, adjusting the pressure relief valve to the proper position and setting the timer. Steam crisp settings are for air frying other vegetables that you would prefer crisp, yet still moist.

We bought this complete Anova Sous Vide Immersion Circulator Kit, and it changed the way we think about food preparation. (Be sure to check out the demonstration video when you click the link.)

Whether it is steak, chicken or fish, cooking is a delicate tradeoff between time and temperature. While it may be true that doubling the temperature cuts the time, the results are not always that great! Why not try something different?

Sous Vide is low temperature cooking – compared to baking, grilling or stove-top cooking. That means it takes a bit more time than other methods, but the results are worth it. Low and slow means no “watched pots” or pans that might boil over or burn a steak when you are not watching. Sous Vide just quietly works and only needs attention when prepped and then when you are ready to eat.

We just prepared two two-pound roasts in our Sous Vide. At 140-145 degrees Fahrenheit they came out a perfect medium to medium well. Steaks, Chicken, roasts and even small turkey breasts sit in vacuum-sealed bags in a water bath until done. Done for roasts means fork tender, with all the flavorful juices and seasonings contained in the cooking bag. (See how to bag and seal here.)

Need to wait 30 minutes while the side dishes finish? Sous Vide cooking is very forgiving – and steaks can remain at a perfect temperature for serving until everyone is ready to eat.

Check back, and I will post our recipe for seasoning a sous vide roast. All the ingredients go in with the roast and flavors the meat during the entire cooking time.

From the cooking bag, I captured about a quart of Au Jus from this completely cooked roast. It did not need to be prepared separately, and the flavorful liquid is a wonderful combination of the natural beef flavors, and the Barbeque sauce added at the start of cooking. This flavorful liquid can be served on each portion of roast when it is finished cooking

UPDATE: Here is the recipe for the homemade BBQ sauce we add to seasoning a sous vide roast. Prepare in advance, and when you are ready to cook that roast, add some of this delicious sauce into the vacuum seal bag along with the roast. You can even take the roast right out of the freezer, no need to thaw in advance. Just seal it up and place it in the sous vide at 140-145 degrees for 72 hours. (Yep. Three days. Just set and forget. Trust the process. Top off with a little water if evaporation should occur. The results are tender, not overdone and delicious!)

From the cooking bag, I captured almost a quart of Au Jus from this completely cooked roast. It did not need to be prepared separately, and the flavorful liquid is a wonderful combination of the natural beef flavors and the Barbeque sauce added at the start of cooking. This flavorful liquid can be served on each portion of roast when it is finished cooking.

If we freeze 4 to 6 ounce portions for a quick reheated meal, we add some of this liquid in each vacuum-sealed bag. Check out our vacuum sealer and supplies here.

If you like quick, high-quality meals – a Food Vacuum Sealer is an essential. Fresh fruit and vegetables keep longer in the refrigerator if they are sealed and re-sealed.

We prepare 2-3 weeks of meals (pre-cooked salmon, burgers, streaks, turkey, chicken, quiche) in vacuum-sealed freezer bags. Each bag contains a meal portion for one or two people. Thanks to the handy microwave. the main entry of any meal is ready in minutes.

Now for the bad news. Not all vacuum sealers are created equal. Since an airtight seal and a healthy vacuum pump is required for a really good seal – these handy kitchen tools will eventually need to be replaced.

But wait, for the really good news! After we tried three other models, our personal experience with this particular product has been stellar. It is still running now – already two, three, four times longer than lesser models. This one is worth the price!

UPDATE! Almost four years later, we are still using these containers to prepare and freeze foods for week-at-a-time meals. The COVID years resulted in permanent lifestyle changes for many people. We became accustomed to meals we prepared and now we rarely eat out at restaurants. We still have one or two favorites, but the convenience of having meals out of the freezer and ready in minutes is wonderful.

The freeze and thaw resilience of these containers is pretty good. We have lost two or three over the past four years due to heavy re-use, but most are still in service and we would definitely buy them again.

July 28, 2020

COVID has had a lifestyle impact for everyone. For us, almost every meal is prepared at home with fresh ingredients and a few packaged food items.

It’s less expensive than eating out, provided that you minimize the wasting of food. To save time and to minimize loss, we are preparing thing like salads, sliced fruits and similar items a couple of meals at a time.

In addition to cutting down the food preparation time, we still get some of the immediate gratification one gets from “grab and go” meals. The time pressures of daily life are still here so we have created a little bit of that “take out” convenience for ourselves.

The secret is being prepared with the food store-and-travel tools you need. We bought set of these 16 ounce containers and a set of their larger brothers in 32 ounce size. They go into the dish washer after use and into the freezer for longer term food storage.

Who knows why we suddenly get a craving for a particular taste? Sometimes it’s chocolate. Sometimes it’s Citrus or pineapple. For me, every so often and on rainy days it’s these ginger cookies.

Maybe I need the health benefits of the ginger spice. Or maybe it is a connection to pleasant childhood memories. Whatever the reason, these crisp little cookies by Stauffers are by far the best have tasted. Their intense ginger taste is a perfect companion to a cup of coffee or afternoon tea.