Jump to content

RobC

participating member
  • Content Count

    26
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://www.pbase.com/rcantor
  1. Ha! Lunch at Galatoire's, followed by lunch at Commander's Palace. Respect.
  2. " . . . a little discomfort most likely attributed to overeating." Seems like a sound hypothesis. Thanks for the fascinating trip report, and for all your great stuff here and on Twitter. If the NYT had a brain in its corporate head, they'd hire you to replace Frank Bruni.
  3. Anybody who orders a side of sausage to go with their steak is okay in my book.
  4. Sorry I confused you with the term "home cook." I meant pretty much what Thomas Keller means on page 38 where he write about making the dishes "manageable for home cooks." You seem to feel it would be beneath TK to create recipes that are more manageable for home cooks; I'd be loath to attribute to him that level of arrogance, because he seems like a very decent and down-to-earth guy. And if TK doesn't have the time or interest to do so, it shouldn't be beyond the abilities of one of his large crew of assistants or indeed someone else the book's editor chooses to employ.The book is fine for what it is, a collection of highly complicated recipes from FL and ps. What it's not is a book that will help the vast majority of home chefs improve their SV skills. That's a pity and leaves a large hole in the publishing market.
  5. With FL and per se. There are a few references to Bouchon, but it doesn't appear to be the source of the recipes. The difficulty of the recipes is a combination of unusual cuts and ingredients, specific purveyors, some molecular gastronomy chemicals, and multi-part preparations of all the components of very refined dishes. There's nothing wrong with any of that, if what you're aiming to do is reproduce a dish at FL or ps. You could even dumb it down some yourself to make it more realistic for home cooking. My regret is that Keller didn't expend a little effort in creating his own simplified, home kitchen-friendly version of some recipes. I'd love to know Keller's suggestion for tasty chicken breasts SV'd at home, for example. But that's most decidedly not this book. Mostly because of liquid in the bag, but sometimes also to achieve compression of fruits. I think it goes somewhat beyond coffee table fantasy material, but it will require a good deal of trial and error and ingenuity to simplify the recipes for use in ordinary home environments. That's something one would have wished the author or editor might have managed as part of the book. Would it have been too much to ask for them to publish a FL recipe and a counterpart recipe simplified for home use--something that surely wouldn't approach the real thing in finesse but would still rise above salting and peppering the damned chicken breast and tossing it in the bag? My sentiments exactly!
  6. I've been reading it today. For those who want to see how SV is done at FL and ps, it's great: terrific photos, lots of recipes from the restaurants. For those who'd like to cook those dishes in our own kitchens, it's a little disappointing. The recipes are as complicated and demanding as you'd expect in Keller's restaurants, which means they generally aren't very accessible for home cooks. Many pretty much demand chamber vacuum sealers, which most home SV cooks don't have. Even the use of metric quantities is less than user-friendly, though obviously not a deal-breaker. So it's a fine book, but it doesn't really provide the comprehensive guide for home SV cooking that I'd been hoping for.
  7. Thomas Keller's book, Under Pressure, shipped from Amazon today. There is a God.
  8. The container I've been using most often is a $5 Rubbermaid bucket. Works great, lightweight and easy to handle, and stores in the bottom of any closet. If cooking at high temperature, I place aluminum foil over the top to minimize evaporation. And for large quantities, I use . . . a larger oval bucket!
  9. Like e_monster, I did baby back pork ribs yesterday, inspired by Daniel's post a few days ago. I dry-rubbed the ribs for a day and a half (using the dry rub recipe in The Best Recipe from Cooks Illustrated), SV'd them for about 9 hours at 185F (the temp used by Daniel), and grilled them with bbq sauce (also using the recipe from The Best Recipe). So higher temp than e_monster used, and longer cooking time. The ribs were great, falling off the bone tender--in fact, the meat fell off the bone a little too readily for easy handling. But the texture was fine. I think next time I'll reduce the cooking time a bit and see if that leaves the meat on the bones a little better.
  10. When I got my FS Pro III I spent an hour with the instruction manual and on the Internet trying to figure out how I was supposed to set the "Sea Level" control. Only later did I look closer and see it was "Seal Level".
  11. Texture was fine, like grilled rib eye--tender but not at all mushy. I'd never cooked this particular cut before, and I was very happy with the result.
  12. The wine was frozen and placed in the SV bag.
  13. Same here. Cooking at target temp also avoids the need to recalibrate if starting temperature is different from that used by Nathan and the possibility of overcooking portions of cuts that are of varying thickness (e.g., chicken breasts). SV'd some beef chuck eye steaks tonight, browned and cooked with wine, tomato paste and herbs for 7.5 hours @ 131F. Powerful good.
  14. My own experience cooking shrimp to 113F was less than great. I ended up tossing them into a hot skillet with butter to give them a quick sear and firm up the texture. Others with more sophisticated tastes no doubt disagree.
  15. I'm thinking the same thing you are. If the meat had marinated for several days before you SV'd it, then sat for two additional days in the marinade as it cooked, that's at least 5 days of marination. If you'd been marinated for five days, you'd be mushy too.
×
×
  • Create New...