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  1. Today
  2. heidih

    Cooking Goose

    Oddly appealing. Thank you. The oatmeal is an interesting touch. - says the girl reading her laptop in bed hugging a bowl of butter and sugar cuz it is so freakin cold and I want to make the cookies. Seems to be working - butter has softened.. The things we do for friends...
  3. Duvel

    Cooking Goose

    You fry chopped onions in goose/duck fat or lard until well browned. Add finely chopped kale, add stock (ideally same animal, but any will do), bit of salt and nutmeg. Boil. Boil more. Together maybe 2h, then adjust seasonings, maybe pepper as well. Refridgerate overnight (this is important). Next day reheat, add a bit of oatmeal to adjust to a smooth consistency, boil for about 30 min more. Final adjustment of seasoning. Enjoy !
  4. heidih

    Cooking Goose

    How do you prepare the green cabbage? I am so so duck and goose feeling deprived...
  5. Duvel

    Cooking Goose

    I am doing the same with two ducks this year. Planning on SV at 135h for two hours, though. Shouldn’t matter ... For the confit I use the pretteatment of Keller’s Bouchon. Sauce is regular red wine reduction with some red currant preserve stirred in. Sides will be very traditional - potato Knödel with brown butter and roasted breadcrumbs, red cabbage with apples and a serving of Grünkohl (of course).
  6. My solution is no different then what's mentioned above, I temp the item, wipe as cleanly as I can on a paper towel, and put the thermometer in water. Whatever remains on the probe dissolves pretty quickly. I should mention that most of the boiling I do is for hard candy, so after a while I've gotten into the habit of just temping once to make sure it doesn't go too far, I can tell by the bubble size when I'm nearing the end. I know we all have our preferences, but I was never a fan of clipping a thermometer to the side of the pan. For me, it gets in the way of washing down the sugar crystals for pulled sugar, and impedes stirring for items like taffy or caramel.
  7. Delivery guy got a piece of pumpkin bread and was thrilled with the prospect of a touch of curry (South Asian lad). My Linzer squares turned into more of a brittle when a conversation with elderly neighbr droned on. I thought oven off - but nope. Salvaged 90% of sheet pan.. Tomorrow cookies and then baklava - hopefully kumquats ripe and mud not too gloopy.
  8. For the first time in, I believe, forever -- I neglected to score my boule. Comes from two weeks of attempting to bake rye. I am so ashamed. I desperately need a more capacious steam oven.
  9. Franci

    Dinner 2019

    Simple tonight. Grill key west jumbo shrimp and some crudités
  10. You eat your breakfast about when I serve dinner.
  11. My 2 cents: You don't need a thermometer for peanut brittle. You can go by sight and smell. I look for the boiling bubbles to be straw colored. If I used a thermometer, it would be the thermapen. You simply wipe the probe with a cloth towel between tests, if you are worried about it. My recipe is similar, but calls for butter, vanilla and salt. Once temp is reached, I remove from heat and stir in butter. vanilla and salt. This causes it to steam briefly. Then I add soda. It foams up almost to the top of the pot. Pour out and after a minute, I stretch to make it thin.
  12. Ann_T

    Breakfast 2019

    Didn't make dinner last night so I made it for breakfast. Grilled Pork Chop with potato gratin cooked in chicken broth, squash and Brussels sprouts.
  13. Margaret Pilgrim

    Dinner 2019

    Fresh cheese, red onion, EVOO Butter lettuce, EVOO, banyuls vinegar Packaged Italian sausage ravioli, butter and cheese
  14. Okanagancook

    Cooking Goose

    I made this about 10 years ago and have note "excellent sauce" on the recipe: https://www.epicurious.com/recipes/food/views/roast-goose-with-oranges-and-madeira-966 or you could make a port sauce. I don't SV duck breasts so can't advise but they should be similar to the way you do duck. Your sides sounds great...maybe some braised leeks too or a salad as this will be pretty rich. Nice price, I might add.
  15. heidih

    Cooking Goose

    I am a retro idjit.Just slow roast the dang goose. Drain and save fat for whatever, Sauce - something berry tart. Sure I am In the minority Please report back. And do prick rigourasly during process as the pricks tighten up as roast goes on. Then super high heat at end to crisp skin. And with the carcass - duck ramen is nice.
  16. robirdstx

    Dinner 2019

    Grilled Lamb Chops and Asparagus with a Salad
  17. So now Breville has both Joule and PolyScience circulators? Wonder how that will shake out.
  18. That makes sense. The rest of the cake is rather bland. I'll make sure to grind it, next time. Thanks!
  19. gfweb

    Cooking Goose

    So I scored a "reasonable" goose for about $60. I'm inclined to SV the breasts and confit the legs. I'm guessing that the breasts would like 135F x 3 hrs...right ballpark? Any suggestions for sauce? Maybe goose fat potatoes and braised red cabbage?
  20. Yesterday
  21. Here is relatively simple idea of what to do with bag juices from steaks. I've even used beer instead of red wine to make a sauce this way with the bag juices. Just a thought.
  22. With you. Can’t imagine why one would need to thaw something that is going to be sous vided if it’s already properly sealed etc. Never had any success with the juices.
  23. weinoo

    Dinner 2019

    Carrot, broccoli, spinach sort of ohitashi. Salted salmon, hijiki, ginger donabe rice, cooked in dashi. I was walking past a fishmonger in the new Essex Market, and he was just opening up a crate of salmon he'd received. Atlantic farmed. Despite its freshness, would not buy again. Stuff tastes like cardboard. Maybe I'll stovetop smoke the other piece I have. The idea being to mix it all together makes it better than certain individual ingredients, and I was able to get a little crust on the bottom of the rice.
  24. I have been a fan of Chefsteps since before the Joule. I had bought a premium membership years ago for classes and special videos, et al. Then Chefsteps kind of stalled with the Joule and the cool innovation went away. But I still used the site for the existing recipes, I didn't feel particularly abandoned. Then the announcement of Breville buying Joule/Chefsteps came. Wasn't looking good for the Chefsteps site. But I have to say Chefsteps seems to have been reborn and is vibrant again. New recipes, not just sous vide based. They are using BSO and Breville microwaves, but also IP and Control Freaks and freeze driers....etc. Fun stuff, like an entire turkey turned into separate yakitori and grilling it. They created another pay level above the Premium called Studio Pass, they offered a deal to existing Premiums to upgrade at a quite discounted price. I went for it. Some of the legacy Chefsteps followers were unhappy about another pay level, can't argue with that. But the company leadership did change. So far I feel I'm getting quite my money's worth in watching the new videos (they come out at the first of the month and some are added as the month goes on). Grant Crilly is relatable, enthusiastic and easy to watch. The video quality is very good and the write ups are excellent. All the old Chefsteps content is still available too. Just my 2 cents review and experience with the new Chefsteps concept.
  25. I'd put the frozen bags directly in the water bath. But I am not a fan of bag juices. For me the best place for bag juices is down the drain. Be sure to carefully dry the cooked meat before searing.
  26. I cook mine as is, in fact, I don't even thaw them before sous vide. I just toss them in the water and add a bit of time to the anticipated cook. Also, I use the juices for a sauce or dipping jus; or even collect them for a future gravy. Those bag juices are fantastic. I don't have any belief drying the meat of all juices before sous vide-ing has any effect to the texture/flavor of the meat. Are you planning to sear after debagging? That is when I have seen people dry the meat. But again, don't fear the bag juices!
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