jayt90

Salt cod from Asian stores can be a successful bargain. Or not. Last one I got was probably pollack. Not creamy white, and no spots on the skin. It made a creditable brandade, and was only $4/lb. A well regarded fishmonger in Toronto (Diana's ) often has pure white Gaspe salt cod for $20 + /lb. The one time I bought, I ruined it with a too long soak (couldn't get to it because of work); 3 days and it started to break down. When I drive through the Gaspe or south shore of the St. Lawrence, I see cod hanging in the sun and salt air. I think this provides a unique flavor, almost like fish eggs or old style barnyard burgundy. I think the Nova Scotia process is more modern than air drying, even the wooden box type, but some of that flavor is still there. The boxes are sold refrigerated at Sobeys in eastern Canada, but increasingly harder to find.

I like your salt cod Nicoise, Linda. I'll try with the remainders in my garden. What wine did you choose? I like both salt cod /bean suggestions, especially the raw salt cod salad. I can only take a smattering of cilantro, but broad leaf parsley should be OK. Hope I'm up to the challenge of thin sliced salt cod. I have experimented two times with navy beans, evoo, seasonings, and 40% poached salt cod blended to a thin paste. I think it works as well as brandade, served warm as a dip or appetiser. I'll make another and photograph it.

I have done squid tubes for about 10 minutes. More reliable than grilling or pan frying, so octopus should be fine, if small and tender. It will curl .

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To what temp do you cook your steaks? 145? I think not. The time temp curves cited above are well worth understanding There is little point in turning the OP's thread against me, as at least three members have done. The OP had a problem doing a three day sous vide of questionable short ribs, not steaks or roast, and the best we have come up with is sear first, or dunk in very hot water. The OP's temperature gauge could be off. It is clear the 72 hours was not sufficient for pasteurization; I have suggested that anaerobic bacteria thrived at 140 F or less, and produced a fishy smell, much like mistreated packs of shrink wrapped fish. I don't find the Baldwin tables safe enough, nor do I find much agreement in various temperature gauges. What I have learned from the OP's problem is to heat treat ribs first, then use a water bath higher than 140 F. 145 F should be enough, and the time somewhat less than 72 hours according to Baldwin's charts, one of which suggests only 7 to 10 hours for a 10 cm. slab. Pick and choose a chart, apparently, or stick with safe USDA guidelines.

This is completely false. I think you need to educate yourself on pasteurization times and temperatures. Here is one of many sources stating that between 140 F and 40 F is trouble. I am just suggesting that the center of the roast may have been in the danger zone too long, and took on a smell from anaerobic microbe growth. http://www.fsis.usda.gov/wps/wcm/connect/8b705ede-f4dc-4b31-a745-836e66eeb0f4/Danger_Zone.pdf?MOD=AJPERES What do you say, FeChef? If the roast is still in one piece then the inside is sterile therfore not contaminated. As long as the surface was brought to pasteurization temps in a timely matter then theres nowhere for bacteria to grow. Again, educate yourself before posting false information. USDA information is far from false. If I accept your view, then the OP must have started with contaminated meat that did not pasteurize. My own thought, undeterred by sous vide, is that the 140 F temperature was not reached in time for pasteurization, and a higher temperature would suffice. As Shalmanese told you aswell, the USDA safety rules are overly simplified and do not apply to sous vide cooking. 140F is not needed to pasteurize. Given time, 132F is more then enough to pasteurize. I suggest again that you educate yourself, and as shalmanese suggested, you shoul look up douglas baldwin's guide to sous vide, and read up on his pasteurization charts. If USDA rules, which apply to cooking in general, do not apply to the sous vide anointed, and are false and uneducated, then I had better avoid sous vide in restaurants. At least then I won't encounter any experimental fishy meat, or worse.

This is completely false. I think you need to educate yourself on pasteurization times and temperatures. Here is one of many sources stating that between 140 F and 40 F is trouble. I am just suggesting that the center of the roast may have been in the danger zone too long, and took on a smell from anaerobic microbe growth. http://www.fsis.usda.gov/wps/wcm/connect/8b705ede-f4dc-4b31-a745-836e66eeb0f4/Danger_Zone.pdf?MOD=AJPERES What do you say, FeChef? If the roast is still in one piece then the inside is sterile therfore not contaminated. As long as the surface was brought to pasteurization temps in a timely matter then theres nowhere for bacteria to grow. Again, educate yourself before posting false information. USDA information is far from false. If I accept your view, then the OP must have started with contaminated meat that did not pasteurize. My own thought, undeterred by sous vide, is that the 140 F temperature was not reached in time for pasteurization, and a higher temperature would suffice.

This is completely false. I think you need to educate yourself on pasteurization times and temperatures. Here is one of many sources stating that between 140 F and 40 F is trouble. I am just suggesting that the center of the roast may have been in the danger zone too long, and took on a smell from anaerobic microbe growth. http://www.fsis.usda.gov/wps/wcm/connect/8b705ede-f4dc-4b31-a745-836e66eeb0f4/Danger_Zone.pdf?MOD=AJPERES What do you say, FeChef?

140 F is at the bottom of the safe zone for holding meat. Maybe you could check temperatures, inside and out with two or three thermometers. Or maybe bump up to 145 F.

I'm reviving this thread because there is a lot information here that has not worked for me. 1. Vinegar. It seems to coagulate the white nicely but the texture and mouthfeel is abominable. 2. The swirling vortex. It slows to a crawl after the first egg is in. 3. Sous vide. As far as I'm concerned, the cooking temperature is in the danger zone far too long. 4. Fresh eggs. Yes this helps but no one says how to get them. 5. Deep pot only/shallow pan only: Both work wonders if you are careful. Here is what I do, with minimal failure: 1. I use very fresh, even day old farm gate eggs, from pastured hens. Once in awhile I go to a source with indoor hens, and regular Purina feed. I won't pay extra for organic eggs, because the hens still eat Purina, although organic. Would you trust Purina for organic feed? 2.If I was in the city, I'd get farmers market eggs and ask a lot of questions. How can you ask questions about supermarket eggs? 3. I use a 6" pot for 2-3 eggs with 4" water. If I have to do a dozen or more I use a chicken fryer pan, with just enough water to cover the eggs. 4.I bring the water to a slow simmer, crack in the eggs, and cover for 4 minutes. 5. Remove with a slotted spoon or fish lifter. On a SS or CI pan there may be very slight sticking, because the burner was on for duration of cooking. So I am careful, and removing is easy. Above is a sample photo. One dominant feature is the raised yolk, sitting firmly above the albumen. Only fresh eggs are like this.

The carb is leftover smashed garlic potatoes. They are Kennebecs, a tip from Dave Solomon. Perfectly oval, thin skinned and paper white flesh, with good flavor. The cream in the preparation allowed slow cooking on a ceramic no stick to get the crust. The corn is a first generation hybrid, possibly Golden Bantam. A good balance of starch and semi sweet corn flavor, much better than the sugar bombs that are hybridized now. Sadly, mine are finished for the year.

Nice glaze and lighting, Norm, on a luscious pork dish. I'm still outside while the weather holds, most days of the week. I smoked Brontosaurus beef ribs for 3 hours.. Definitely chewy and tasty.

I have been experimenting with brandades recently. First try: This from Thomas Keller, though not a very religious follow... Fresh cod from Costco was salted with pickling salt and refrigerated 48 hours. After freshening, a traditional brandade was made with potatoes, cream, garlic and olive oil in a Vitamix. This was super bland. I'll go back to Sable Island salt cod from the box next time for sure. 2nd idea: I used true salt cod, freshened, and blended the flakes with 50% cooked white beans, adding olive oil, chopped garlic, and chopped rosemary. This was really good, very thick, lots of wild mixed flavors. I'll do another and post the photo. Meantime, does anyone know of good salt cod recipes with beans?

No.. Maybe you overcooked, or used sirloin or round. Shoulder works best, and only long enough to penetrate.

A fine three course meal, Franci, nicely photographed. It is so hot now, I just had beef ribs done in the Weber kettle with walnut logs, and a garden salad. That may be the genre for a few days, everything back yard oriented.

Yes, that is the breed. I have cochins too, but no eggs, so they wiil likely become meat. I have 1 acre on the periphery of a cattle farm. The chickens have full access to grass, and get a corn supplement with calcium.

I raised 8 back yard chickens last year, and began to get eggs in January. This lunch is two poached 'Easter Eggers' (pale blue shells), pan fries, and a slice of Cook's ham. The fresh eggs are well supported, with rich yolks.

1. Didn't pay anything like that price for the cheese. 2. Saw that ad in my search. 3. Costco. Hmmm....it actually could have been Costco I guess. If there is one thing consistent about our local Peterpatch Costco it's the fact that there is no consistency to it. And you can never find anyone to help. Well, except for the food hander-outers and they are not 'of' Costco. So, Ed could have bought it and then when we looked for it...again last week...and it wasn't there... What I really want is a simple single store which will get it in for me. I am going to go back to our local Sobeys where I now know the owner a bit...it was over the Poblanos that we first really met...and beg him to carry it. It might work. Thanks for the help. You can phone Costco, the number is on the receipt or somewhere in costco.ca , maybe this link works http://www.costco.ca...BCCA〈=en-CAand ask for the availability of the cheese, in Peterboro or other locations. Or ask a cashier to have someone look it up. They also have supervisors in front and behind the cash area, in red vests. That is the best way to get help, too bad they are not in the food area. I saw the cheese in Ajax, but haven't been there since April.

Bacon and pastured eggs this morning. The eggs are finished for 1 minute under the broiler. I stumbled on this when I had a George Foreman for a few weeks. I could prepare the bacon and eggs on the Foreman griddle, then pull down the heated lid for a minute or two. That was all it could do well, as the heater was erratic, so I mothballed it.

The scrambled eggs are delectable, Anna! I am not convinced about separation of egg white and yolk for fried eggs, as it appears slightly raw and disparate. I have a farm source for extremely fresh, pastured eggs and whole chickens, and I have been able to do plump, raised, and runny poached eggs practically every morning. I'll work on the fried eggs, and report here. I brought home a 5 lb grass-pastured White Rock chicken today, and grilled half of it, tenderly: A reward of retiring to the country

Chicken Ballotine I was defrosting two chicken legs with thighs when I spotted a neat way to prepare them in this blog http://www.ruhlman.com I stuffed the skins with chopped meat, garlic, parsnips and Reggiano. They had to be suchered , then char-grilled. I think breast meat eaters would like this.

Ok, looks like the only real "problem" (and it's something we've all done at least once, if not more frequently) was not enough grease on the baking pan. You wouldn't think that bread would stick as badly as it does to baking dishes, but I've found that it's best to butter even nonstick receptacles (excepting silicone mats) to avoid sadness. What is it about the loaf that makes you think it was a failure? The pan was oiled completely with olive oil prior to the loaf being baked. It slid right out. As you can see, there's not enough 'rise', which I attribute to the dough being maybe too 'wet' prior to going in the oven. Also, it felt like I was kneading a dough-covered waterbed as the dough's texture never lost its stickiness. Maybe I didn't knead it that long, or maybe I added too little dry ingredients to wet, or perhaps I didn't sift when I should have. I'll be looking at other recipes and methods, including so-called 'no-knead' bread fairly soon. The pan appears to be 8"x8" which requires a lot of dough and high sides to produce a loaf rather than a focaccia . A rectangular loaf pan (8"x4") or even a free form might be appropriate for the amount dough you had.

Risotto with shrimp, garden greens The rice is Calrose, and came out of a pressure cooker in six minutes.

Salt Cod and Ackee I used a half pound of refrigerated Nova Scotia salt cod and a large can of ackee. (A smaller 16 oz can would have worked as well.) This is the pan view. The prepared cod was simmered for 5 minutes in a spicy tomato base, with Serrano peppers (no Scotch bonnets available, but these canned Mexican chilies were very hot!). The ackee fruit was added and heated separately as it is fragile and can't take stirring or tossing. Ackee has a taste like canned peas, but with the richness of avocado. The texture is all scrambled egg, and very soft. The peavine taste and fatty richness go well with the assertive cod flavor. I was less happy with the tomato base, and particularly the onions, which had not dissolved after a lengthy simmer. Next time, I am going to try to combine the elements of salt cod, brandade, and ackee, leaving tomatoes and onion out of the picture. Here is the plate, with jerked beans and Calrose rice.

I have been away, too. I like the new look, and ease of adding photos.Breakfast was poached eggs on toast And dinner on a hot day was tuna sashimi with fresh radish pickles. It was very filling, and not a gram of fat!