FrogPrincesse

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About FrogPrincesse

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    http://tartinestotikis.wordpress.com/

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    San Diego, CA

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  1. I absolutely want to do that as well. Just a few of questions, when you cook them low & slow, do you put some type of liquid with the short ribs, or just dry seasoning/ salt& pepper? Do you use bone-in or boneless and does that matter? And do you serve them like a steak then? Carved into slices?
  2. Of course, I have been keeping an eye on the water level, especially because my vessel isn't huge in comparison to what is in there (it's a large pot that is almost full with 4 pounds of short ribs in two ziplock bags). During the night I lost almost an inch, even though I had put plastic wrap over the top, but I had only covered about 95% of the surface, leaving some space around the device itself. I redid it this morning doing a more thorough job around the Anova (making sure to do it below the vent so steam wouldn't be trapped there), and have seen practically no water loss since then.
  3. Portioning Parmesan

    I use a Microplane citrus zester for small quantities and when I am after a very fine texture (for garnishing a dish). Otherwise a regular box grater is fine. For cutting a piece I use a sturdy chef knife. What part of the wheel did they give you? If there is only rind on one end, it shouldn't be too difficult to cut.
  4. I have some short ribs cooking right now. I adapted Bourdain's recipe in les Halles and went with the recommended time & temperature from Anova for a braise, 24 hours at 82.2C. I see that most people on this thread seem to be going way lower in temperature and I was a bit concerned (it's my first time cooking short ribs with the sous vide), but then I read this little guide from Chef Steps and this was actually one of their options too, for a traditional braise with "fall apart" meat. I am going to find out how I like this tonight or tomorrow night...
  5. I have something homemade for dinner 3-4 times a week. I eat out (or more rarely get takeout) maybe 2-3 times, and one night is some type of prepared food, typically a frozen Italian pizza or flammenküche from Trader Joe's, with a large green salad. I have a number of quick meals that I make regularly on busy week nights. Often it's something on the grill (sausages, steak, lamb chops, etc) because that also minimizes cleanup. Tacos with fish or with meat that is precooked (carnitas) are easy. I don't make the tortillas or salsas, but I finish cooking the meat and add fresh salad, etc. Linguine and clams, steamed mussels, fish with a simple homemade sauce, that sort of things. On weekends I make stews that take longer to cook, and often double quantities so I can freeze the leftovers. I make components for more time-consuming things in advance and freeze or refrigerate. For example, we love pasta and I never buy pre-made sauce. I make large batches and freeze in small portions (my 10-year old daughter chastised me for doing that one day, and initially refused to eat it, because it wasn't made "fresh"! I had to explain that I had made it from scratch and was simply reheating it). I buy dry pasta and occasionally make fresh in large batches that I freeze as well. I make chicken stock from leftover carcasses and freeze it to later use in risottos or stews. That allows me to make something more complex on a week night because I have already done some of the work in advance. I use very few canned foods aside from canned tomatoes for sauce, and chickpeas for hummus. The rest is fresh or frozen. I am not a big fan of convenience foods in general. But I agree with @Thanks for the Crepes that the selections at Trader Joe's are quite good.
  6. Daikon

    I keep getting daikon in my CSA and don't know what to do with them. @torakris' salad above looks pretty good. Any other ideas?
  7. @rotuts I've taken a pig butchery class not long ago and that cut of meat immediately caught my eye. It looks a bit like sirloin roast indeed. I was very happy to find this! At Trader Joe's indeed; here is their little pamphlet on it with a pictures so you'll know what to look for.
  8. Pork loin with citrus I am still playing with the "cheap meats I can buy at Trader Joe's". This time it was a 1.5 lb pork loin roast, with a nice amount of fat. Not a cut I've seen before, typically it's just tenderloin and I am not a huge fan to be honest (too lean/not enough flavor for me). So I decided to adapt a braising recipe. First I was looking at a braise in milk & lemon (a popular recipe both in French & Italian cuisines) but realized that the milk wouldn't curdle/brown in the sous vide like it does during a traditional braise, so I ditched that idea. I checked my recipe database in Eat Your Books and realized I had only a handful of recipe with that specific cut of meat. The one that caught my eye was from a book I haven't used in a while, Stephane Reynaud's Cochon & Fils which focuses exclusively on pork. It is a braise with orange & grapefruit (zest & juice), served with ratatouille in the Chapter named "Soirée Cochonne". So what I did was brown the pork loin first, then deglaze with orange & grapefruit juice. I then transferred meat and juices into a ziplock, and added the zest, a couple each of thyme sprigs and bay leaves, smashed garlic cloves, salt & pepper. I cooked it for 4 hours at 62.8C. Before the sous vide After the sous vide To serve, I sliced it thin and heated the juices after removing the garlic/bay leaves/thyme. The juice from the pork had mixed with the citrus and created a nice light sauce. The meat turned out super juicy. The flavor was on the subtle size but that was expected for that cut of meat. I was very pleased with the result, and the leftovers are going to be lunch today (most probably cold on a tartine). On the side - white rice and roasted parsnips & carrots (no dill, I used cumin instead). On a side note, the timer function seems a bit funky. Sometimes the timer doesn't even show up or start (both on the device & the app). After 15 min the app anounced that the meat was ready even though the timer had never started. I restarted it from the app, and this time everything behaved correctly. I am using the new version of the app that was released a few days ago. I've contacted Anova and they said to keep an eye on it and keep them in the loop in case I have "a bad unit".
  9. What about beads such as these to limit evaporation? Similar to something you might use in a lab. They seem expensive though.
  10. Are these the flourless chocolate walnut cookies? They look beautiful!
  11. That sounds so... wrong. Haha (Keep in mind that the reason I made the curd was because I had these beautiful Meyer lemons from my CSA that I wanted to shine.) But I have a bag of citric acid so I might give it a try. Also it might be the occasion to immerse myself into Modernist Cuisine. Up to now my copy, like my sous vide equipment, has been completely neglected!
  12. @scubadoo97and @btbyrdThank you! I think you both hit the nail on the head. That video is very helpful too. I will make sure to pay better attention to the grain next time, because it was one very tasty piece of meat! Yesterday I made Meyer lemon curd (actually half Meyer lemon, half lemon). I used the recipe from @David Lebovitz's Ready for Dessert except I added the lemon zests, which was pretty much useless since I ended up straining the mixture because of the eggs. Anyway... I melted the butter, added the lemon juice (and zests that I would skip next time) and the sugar, made sure all the sugar was dissolved, and added the eggs. Then I blended everything in a blender (the zest went to the top with a thick "foam" that was removed when I strained) . I strained and poured into glass jars. Cooked for 45 minutes @ 82.2 C. Don't make my mistake and attempt to cool the glass jars in an ice water bath at the end. In my defense, I was in a hurry and wasn't thinking straight. I lost the first one that way; it shattered almost immediately. The curd seemed a bit thick in the jar at the end, very set, so I was a bit concerned. However the texture is heavenly and the taste is great too (it looks grainy on the picture because of the bread, but it's completely smooth). What a great way to make curd, and all sorts of dessert creams I imagine!
  13. All About Rye Whiskey (Part 2)

    @blue_dolphinI haven't tried it. This is more pricey than what I use for mixing (there are a lot of good options below $50 or even below $40), and I rarely buy ryes strictly for sipping.
  14. Me too. It was only a bit more tender than one I had cooked on the grill a few weeks ago. And I've seen recipes where the tri-tip is cooked only for one or two hours! I am not really sure what to change other than slicing it thinner next time.
  15. 1 lb trip-tip with rosemary, chile de arbol, lemon zest, cracked pepper, salt, olive oil (based on the recipe from Suzanne Goin in Lucques under Bistecca California). Cooked for 6 hours at 54.4C. Finished on the grill for a few minutes on each side. The verdict: it's juicy and flavorful, but still tougher than I would like. Does that mean I should have cooked it longer?