FrogPrincesse

It's killer, you should absolutely get it. It is incredibly flavorful and complex. I had tried it first last year at a rum tasting event at Tiki Oasis presented by Martin Cate, and had been patiently waiting since then for bottles to show up in San Diego. They never did, at least not in the places I frequent routinely, and I ended up ordering from Hi-Time.

Here comes the egg. I wanted a poached egg texture and went with 15 min @ 75C. The result was a fabulous egg yolk, very custardy, a bit runny still, pretty much perfect in my book. However a good part of the white hadn't had a chance to set at that temperature, and what was set wasn't very set. I will probably play a bit with sous vide eggs but I've never been a fan of the texture of the white with that technique. I have an extra egg that I cooked at the same time, so I will be curious to see if I like the texture better after it's reheated.

Good to know! Thank you.

More sous-vide confit chicken. 8 hours @ 74C. I've become a big fan! The second example was with sous vide braised green cabbage, 4 hours @ 83C. That one was ok but not nearly as succulent as a traditional braise (I love Molly Steven's braised cabbage recipe); it was a bit crunchy still, and less flavorful (it would a bunch of aromatics to become interesting). So this won't be a repeat, unlike the confit chicken.

This one is interesting - Fukano single cask rice whisky. Beautiful nose, a bit sweet and quite bourbon-like, nougatine notes, little cinnamon bite, hint of smoke, vanilla, long finish.

Alaska (Harry Craddock with the Bartender's Choice ratios) with 2.25 oz Sipsmith London dry gin, yellow Chartreuse, 2 dashes orange bitters. It's like a slightly sweet Martini, still very crisp. I really like this classic cocktail (and this gin!).

Capovilla PMG is about $90 in the US, and that is the most expensive white rhum agricole I've ever seen.

Planter's Punch a la Stephen Remsberg with Plantation OFTD dark rum, lime juice, simple syrup, Angostura bitters. I adjusted the recipe a bit - 2.5 ounces of rum instead of 3 ounces to account for the rum's higher alcohol content (the OFTD is overproof at 69%), 1 oz lime juice, 0.75 simple syrup, and 4 dashes Angostura bitters. It was very flavorful and delicious, but also incredibly punchy!

These look great! I will look for them during my next visit.

Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2) Duck breast, 57C for 90 min, pre and post sous-vide sear. So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)

Osmosome?

Because of the environment, you know... I am trying to avoid using disposable things whenever I can. Lining the glass jar would be, I fear, more trouble than cleaning it. I think that a bit of oil, as @blue_dolphinsuggested, might solve the issue.

I noticed that too. I washed the jars in the dishwasher last night, and they still had a thin layer of egg on them in several spots. I tried scrubbing this morning but that wasn't enough. I had to scrub, soak, scrub, soak, etc to get rid of the remaining egg.

Here is the version my daughter came up with with ham, shredded Mexican cheese, and salami (!). I torched it a bit to give it some color but my torch isn't very powerful. Mine was smoked salmon, crème fraiche, shallots, chives, and capers added at the end. Both were cooked for 1 hour at 78C. We liked them! The texture was nice, not too hard. The only small issue is that they take so long to cook... Next I would like to try a quiche filling recipe.

The beet hummus is really nice and flavorful. On the other hand, the roasted vegetable pizza is a bit odd. Pureed roasted onions instead of tomato sauce? Not the best flavor overall, and very sweet.

Exactly. Whole Foods usually has it, and so does Trader Joe's.

Salmon with Sorrel Sauce, cooked Sous vide. Salmon was from the freezer, sorrel from the patio.

Alaskan salmon with sorrel sauce, cooked directly from frozen with olive oil, lemon and thyme at 50C (122F) for 60 minutes, per the Joule app recommendation for "basic salmon". I made an attempt to crisp the skin at the end which wasn't very successful, but it was succulent anyway. By the way I have an Anova but I find the Joule app way superior! I love the visual doneness guides by temperature.

Consistency, and perfectly cooked meat, tender and moist. Which is what I got.

Thanks! I put a link in my earlier post. This was Bourdain's recipe in les Halles (minus the olive oil), adapted for the sous vide. The braising liquid contained sherry vinegar, white wine, and veal demi-glace. I reduced it a bit at the end to get a nice sauce while I was browning the short ribs under the broiler.

Super odd. I was about to post the question on their discussion board, I went back to the page with the equations, and now everything looks normal! At least I won't have to do so much guess work with these equations.

They do. This is on an old laptop and none of the equations seem to show up properly. I am going to contact them.

Thanks. Is it just me or do the equations show up completely funky in the course material? For example in the Review Materials section, under Logarithmic and exponential functions: Or maybe that's American math??!

Sounds like a great idea! I just enrolled as well. Thanks to @blue_dolphin and @Smithy for the reminder!

Success! The meat fell off the bone the second I started touching it, and I had to be very careful to keep it intact. It was extremely tender and moist. It looked identical to what is shown in the ChefSteps video for 85C/ 24 hours, with the fibers separating. Compared to the recipe made the traditional way, the meat was noticeable better. I am very happy with the results!