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  1. Pastrami. 145F for 72 hours. Just went in the bath. 7 pound prime brisket flat 2 week dry cure: 2/3 cup sugar 2/3 cup mortons kosher salt Pickling spices 1/4 cup 1.5 teaspoon curing salt 2 week 3 hour soak change water multiple times Coat with cracked pepper/coriander seed (2:1) Air dry in fridge overnite 5 Hours in smoker at 150 degrees (apple)wood. Rest overnite in fridge. Portion, bag, sous vide as above. Freeze.
  2. A large tub of water provides some thermal stability in the case of a power outage. I insulate my tub as well, for the same purpose.
  3. I appreciate the journey that paulrapael is embarked on. I assume he is is a coffee lover, with the goal of capturing the varietal essence of his favorite coffees in a ice cream form. A noble effort! My recipe reflects my goals. That recipe results in a intensely rich, flavorful ice cream, that maintains an unctuous mouth feel when stored in the freezer. In my experience, with less than 100% cream in the base, frozen ice creams will develop a grainy mouth feel as ice crystals gradually form. If you consume your ice cream over s short period of time, this is less of
  4. I'm sorry I posted my ice cream recipe. I didn't know I was such a bad person. Mexican vanilla extract It's heartening to know we have a HACCP instructor reviewing posts. Yes, the warnings are from the Chez Panisse Dessert book, and confirmed by my own experience. The book had an even more explicit warning. Making a good custard base is trivial if you use a digital thermometer, and even easier if you do it sous vide. Thomas Keller (page 251, Under Pressure) has simplified custards bases to heating in a sous vide bag at 179.6-185 degrees for 20 minutes.
  5. Started with the coffee caramel ice cream recipe from Chez Panisse Desserts every variable tweaked and refined. Some additions. The first time you make this, you should consider halving the recipe, in order to have some practice making the caramel Hardware Whisk, digital thermometer, large heavy pot, wire mesh strainer, ice creammaker (i prefer the cheapo Hamilton Beach model, yes i've tried many) Software: 1 pound bag of Stumptown Sumatran Whole beans 2 cups of organic cane sugar (Costco) 1/2 gallon of extra heavy whipping cream (Darigold 40%, Costco)
  6. Heartsurgeon


    i've tried multiple different chickpeas (canned and dry). MOST flavorful, in my opinion, canned Goya chickpeas i've tried multiple different tahini's Most flavorful, in my opinion, Krinos Tahini the balance of salt, acid (lemon juice) and garlic is crucial to elevate the dish. Most folks dont add enough lemon juice. finally, hummus tastes infinitely better on day two. just my opinion. hope it helps you make a tastier dish!
  7. As I have previously stated, Bittman is a culinary Chuck Shumer.
  8. We've all made a quintuple reduction duck stock, ending up with an elixir "too precious to use" kinda like that rare bottle of wine you keep, waiting for a real special moment that never comes....
  9. part way down the page, pictures of hamine eggs a la pressure cooker hamine eggs in pressure cooker
  10. I have made hamine eggs in the pressure cooker, probably the most efficient way to do this. they have a custard iike texture, and in my opinion, a hammy flavor (nothing to do with the name). 60 minutes in the pressure cooker at 15psi. let the cooker cool/decompress by itself off heat.
  11. i have made hamine eggs in the pressure cooker. They have a unique consistency, kinda like a custard, and a hammy flavor! I don;t think that has anything to do with their name. Everyone should try a hamine egg at least once. They are intriguing. Never made it sous vide, although i suppose you could at 180F for a long time, but whats the point.
  12. I've given up on sous vide steak. It has a "lifeless" taste, and granular texture for lack of a better description. My favorite steak currently, is a bone in prime rib eye, that I butcher myself out of a whole rack (Costco sells these at holidays, I highly recommend) My last (and final effort) with sous vide for these 2-3 inch thick cowboy steaks, was to pre-sear (in butter, heavy skillet), sous vide, then season, and re-sear under broiler (They looked fantastic, but did not have the depth of flavor i was used to) Reverted to my standard technique for cookin
  13. Its possible to make instant gravy using multi-stock and wondra flour. add salt, pepper, little squeeze of lemon, sliver of garlic, dash of cream, pat of butter. hit the mixture with a blitz stick, microwave until desired thickness. best gravy ever in under 60 seconds.
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