FrogPrincesse

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!

I love this! It reminds me of another one of my favorite challenges from eGullet...

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?

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.

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.

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...

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.

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?

@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.

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".

What about beads such as these to limit evaporation? Similar to something you might use in a lab. They seem expensive though.

Are these the flourless chocolate walnut cookies? They look beautiful!

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!