adey73

Am eagerly waiting Sous Vide by NathanM. I want an inscribed 1st edition. I've brined in Buttermilk before, got the idea from further-up this thread at 6% salt. Works fantastically well with all white meat, pork especially. There's reference to it in the Boulevard cookbook.

Christmas is almost upon us and my mind has wandered to Sous-vide turkey. Am thinking of filleting the bone out of the carcass reserving the skin. Using the Jaccard tenderizer, then brining the breast and leg in milk. Wrapping the elements back in the skin with stuffing in the middle and cooking at 60oc for 4hours. Anybody got any views/advice as a lot of you cook Turkey more than we Brits do?

How the hell do you make your own invert sugar?

I was bought a book once with Jamie Oliviers gurning face on it, I was offended, the book didn't last.

Doc you have a great, great life! ;0 )

Hell's teeth, that 2nd hand two year old Rancilio Miss Silver on ebay went for £170! those babies retain cash as well as they do temperature!

I have both saltpetre & foie, but what kind of percentages of the salt do I need? I usually do the cooked presentation, where are there details of the brining method?

NathanM, After just re-reading through this thread yet again, I just bought a Jaccard 48 Blade tenderizer through ebay from the US. When you recommended this as a technique to retain moisture did you brine then spike the meat concerned or spike then brine? And finally I'm going to braise oxtail sous-vide, to be then picked and used in a Lasagna/cannoloni dish, do you recommend the temperatures you do for making confits?

what kind of temp you looking at for sous-vide or do you mean bain-marie. In the Sous-vide post Nathanm suggests 60oc for pasturisation of offal. What's your thinking?

Cheapest I've found is http://www.abebooks.co.uk/servlet/BookDeta...6x%3D59%26y%3D5 best wishes, adey

Fantastic! Now that's conspicuous consumption!

understood.

Tim, you're changing my mind I might bid on the ebay number!

I think I read on Chadzilla's blog that they are about ban Sous-vide in American restaurants because they can't guarentee that the process kills aerobic bacteria. Is this true?

Oh you're right about shabby restaurant coffee. There's a two and a half year old Rancilio Miss Silvia on ebay at the moment, I have convinced myself I don't need one yet, http://cgi.ebay.co.uk/ws/eBayISAPI.dll?Vie...:MEWA:IT&ih=002 happy bidding

they all come with a standard European wide 2year guarentee. Buying from abroad just means I'd miss the UK cookbook, no biggee. Are there reliability problems with the Thermomix? Anyone heard of/use this machine http://www.barbel.net/gourmet.htm

you got a snap?

Muwhahahahha! Viva Blumenthal.

Just spoken to Thermomix UK, they're wanting £430 for an older, reconditioned unit!

I want Santa to dislodge a few roof tiles with a Thermomix this Christmas. However I am not prepared to pay the price-prohibitive full cost from the UK site. Even the new ones from Germany on Ebay at £550 are too steep. Has anyone managed to get a European voltage one new for less? (was thinking Poland or Portugal might be a cheaper place to source a unit) Any ideas anyone?

Chef Johnny, Did you pick up any bilingual high-end German cookbooks, if so which? The ones you mention are German only, is it pretty easy to work out what's going on in the recipes? The only one I have found is by Bernd Siefert his Sweet Gold. Thanks in advance.

From my non-existent school boy French. This "secret" sauce contains fried chicken lived passed through a chinois, thyme, dijon, butter, water, S&P and cream? The frites are blanched then cooked in fat at 160, then finished at 180? That's as far as I can get, can one Francophile please enlighten this monolinguist?

Sorry, could you explain to the ignorant what "bottomless portafilter" and "Marzocco basket"?

I just did Nathan. I removed the skin of some tomatoes in boiling water and put them in vac bag with extra virgin, garlic and lemon thyme and S&P. Sat them next to larder trimmed striploin for the final 2hrs of the 24hr process you recommend. Sweet mama! they had soaked up all those flavours, so vertically sliced the top of the tom and placed a crispy piece of bacon. Result. 24hr Chateaubriand, bearnaise sauce with thrice cooked chips (or fries as you call 'em). Heaven.

For me this is the post topic ever, I have learnt a great deal from Nathanm and others. But has anyone experimented with cooking times with green veg? Vac sealed asparagus and sous vide cooked, brined before hand? Confit of tomato cooked in oil and garlic? Or Spinach that doesn't loose it's vibrant green colour?