OAUSA Net - August 22, 2019 - Unique Camp Cooking Devices, Methods, Gear, etc.

[cruiserlarry]

Please check me in tonight

Larry W6LPB

[LuckyJohn]

Please check me in.
KM6ROX
Thank You.

[LuckyJohn]

One of the simplest old school ways to cook shouldn't be underestimated or left out as an option for those pressed for space. Is your motor.

[KAP]

I wanted to add my egg cooked Sous Vide as there was a question about them.

I use a 4 oz Mason Jelly Jar with some cooking spray in the bottom.
The recipe is as follows: makes 10-12 egg cups

14 eggs scrambled up
1 Oz cream cheese softend in microwave
1/4 cup cream or half and half
1/4 cup each finely grated( I use a zester) smoked Gouda, Gruyere, Fontina Cheeses. Any combination will do, grate them very fine.
Add fine ground pepper and just a bit of salt to taste


You can also add bacon, sausage, green onions etc
Although the added meats and veggies float to the top tend to settle at the bottom. I shake the jars up 3/4 of the way through cooking to distribute.

Mix a little egg at a time with the cream cheese to fully incorporate, otherwise you get little balls of cream cheeses in the finished product. Then mix everything together and divide into jars. Screw on lids firm but don’t over tighten. Place in container with sufficient water to cover and allow unit to operate. Low water level will shut unit off.



Cook for two hours at 155 degrees. Pour off hot water and add cool water and ice to chill. Remove and then place in fridge for up to ten days or so. Mason jars will ping as they seal although this isn’t nescesary. Just use non pingers first.

To reheat, remove lid and microwave for 40 seconds or slice and lightly sear like first photo.

The eggs will have a custard consistency.