ishkabibble
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Posts posted by ishkabibble
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Mix it with an equal part of lager – Sam Adams Boston lager is my choice.
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LaBan Read your mind, ribkind! http://www.philly.com/philly/food/300868701.html
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I do mine at 180F for 10 hours. It comes out fantastic. The meat is denser than if made in the slow cooker and it has more flavor. I pre-soak the beef in cold water overnight to remove some of the saltiness. Vacuum pack with the spice packet. I use the juice to heat the cabbage and carrots. Here is one of my posts from the Dinner thread: http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-8?hl=%2Bcorned+%2Bbeef+%2Bsous+%2Bjuice#entry1959379
Your pre-soak seems like a good idea. I'll try it next time.
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We're planning a visit to http://www.simeonemuseum.org in Southwest Phila. Are there any good spots for lunch nearby, or should we head up to Passyunk Ave.? We could also return home (Millville, NJ) via the Como Barry Bridge. Are there any spots near that route? We enjoy all types of food, so anything from good bar food on up will do.
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ElsieD, I have to try those ham hocks. Last night we had a brisket that I corned for 7 days and cooked sous vide at 180ºF for 10 hours. After cooking, I refrigerated it overnight. Before serving, I sliced it and put it in a baking dish, added some juices from the bag and some water, covered it with foil and warmed it up. Best I ever ate.
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Last night we had a brisket that I corned for 7 days and cooked sous vide at 180ºF for 10 hours. After cooking, I refrigerated it overnight. Before serving, I sliced it and put it in a baking dish, added some juices from the bag and some water, covered it with foil and warmed it up. Best I ever ate.
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interesting ideas many thanks
re turkey legs: at the temps I use for dark meat you do get some jus from the legs. at the lower temps for the white meat, very little.
My results with turkey legs have been uneven. I've used Baldwin's and Mod. Cuis. At Home's recipes. I think it's been due to the quality of the legs. Adding stock is the next experiment. The breasts we had at T'giving were the best I've ever eaten. I used Mod. Cuis. At Home's recipe with the apple juice and milk brine at 133ºF. I usually pass up turkey breast, but not this time.
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rotuts, don't know whether my experience is typical, but I've had rather poor success desalting country-style hams by soaking whole in cold water. No matter how much water I use or how many changes, the hams remain unrepentant salt bombs. Cooking one sous vide has never occurred to me, but what I'd do is this. Cut across the grain into thick slabs (you'll need a hacksaw to get through the bone). Pack in bags with an equal amount by weight of water. Cook 24 hours at 140F or so, as you suggest. This will both cook the ham and, I think, gently draw out about half the salt.
To be clear, that's not tried-and-true. Just thinking aloud. But it's what I'd try.
I'm with you. I would however make an unsalted pork stock, freeze it in cubes and then bag it with the slices. I'd also look into going as low as possible with the temp. When I cook thin slices of country ham for biscuits, I just want them hot. If I let them get too hot, they turn to leather. I've also included stock when doing pork shoulder or beef brisket with much better results. The next time I sous vide turkey legs, some turkey stock is going in the bags.
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My Prime Rib attempts are always tragic affairs. I can't help.
If you'd like to try one more time, there's a lot of good info here: http://www.seriouseats.com/2013/12/the-food-lab-redux-perfect-prime-rib-for-the-holidays.html
The most important thing is to get a good piece of meat. That's not easy or cheap.
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I should have mentioned that I do know I could use beef stock to replace the chicken stock. I'm just hoping for some different ideas.
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I'd like to make the Simplified Jus Gras for our rib roast, but I feel that I should use something other than chicken stock. Any ideas?
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We all love pics of these successes. well, I do.
congratulations !
I froze several from 7/4. Here they are reheated and broiled with Hunan Smokehut Grilling Sauce from House Tsang.
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Well, I went ahead with the original vacuum wrap. 133ºF for 72 hours. Chipotle Honey glaze and broiled. Absolutely the best beef we have ever had.
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I've ordered & received some short ribs from Lafrieda http://lafrieda.com . Can I sous vide them in them in the vacuum packaging that they came in? I'll remove the stick-on label.
Bill
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Experimenting with lamb shoulder chops. Made a dry, sosatie-style rub to serve as a marinade. Thinking 60C for 20ish hours. Real lack of information online about sous vide shoulder chops. Hope I don't end up dialling for pizza.
I've done them at 130º for 24 hours. Good flavor and texture, but I still prefer loin or rib chops. Please report back with your results.
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Thanks everyone. I did the lamb shoulder chops at 130º for 24 hours. Good flavor and texture, but I still prefer loin or rib chops.
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Lamb shoulder chops--I bought a couple, but in looking for a cooking time, I'm finding everything from 2 hours to 24 hours. I'd like to cook them at 130º. Any opinions?
Bill
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"Of course I have to buy a whole litre of buttermilk to get 2 tablespoons."
I've often used this in baking recipes. Grocery stores sometimes carry smaller quantities in the baking needs section.
http://www.kingarthurflour.com/shop/items/dried-buttermilk-powder-16-oz
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"Have you tried the torch then slow cook method? If not, I would try it before deciding that the seriouseats method is best."
I haven't tried the torch. All I said was that I liked the method I linked to. I'm not touting anything in particular, I'm just letting folks know that there is another chef with another opinion.
Have a Happy Holiday!
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I like the method in seriouseats.com. They recommend cooking in a low oven first. Taking the meat out to rest while you turn the oven up to its highest setting, and then browning it in the oven. They prefer it to sous vide, saying that the long slow roast dries the surface, giving you faster, crispier results.
http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html
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Does anyone have any guidelines for heating a fully cooked ham? I have a 12 lb shank end half ham. I have a Polyscience Sous Vide Professional and a 32 quart stock pot.
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We'll be staying overnight in Milford, Pa next week. I'm looking for dinner recommendations. I'll also consider a good bar with food. We like seafood, but will eat just about anything.
I tried searching, but didn't find anything. Is there a thread I missed?
Thanks!
Bill
Prime Rib Roast
in Cooking
Posted
I often do hams in oven cooking bags. leave the top of the bag open. Lower it into the water to displace the air. I just use a clamp, a clothes pin would do, to hold the end of the bag out of the water.