ElsieD

Thanks, all. I am going to cut the roast in half and do one half in the Instant Pot and the other half sous vide.

I had asked on the sous view thread about cooking a corned chuck roast SV at 180F for 10 hours. Mgaretz was kind enough to answer my question. Then, as luck would have it, today I received courtesy of Amazon, The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarborough. Their instructions call for cooking it on high presure for 80 minutes. Does anyone have any idea how the two compare? As I am cooking it tomorrow I can do it either way. My preference is for it to be sliceable as compared to falling apart. Meanwhile, I am soaking it in several changes of cold water in an attempt to remove some of the salt.

I corned a chuck roast following Ruhlman's recipe. I plan on eating it Friday when it will have been brining for 7 days. Would I SV this for 10 hours at 180F also? Thank you. Thanks. I should have re-read this thread before I asked the question seeing as how I asked the same question last year. I have now recorded it in my "sous vide" book so I won't need to ask again.

Tere , I absolutely love those handled soup bowls.

I corned a chuck roast following Ruhlman's recipe. I plan on eating it Friday when it will have been brining for 7 days. Would I SV this for 10 hours at 180F also? Thank you.

Could it be used as a double boiler insert?

I used 100 ml lemon juice. How much do you suggest I reduce it by? That was used with 2 1/4 cups cream. I like the idea of having cookies with it and will do so once I get the posset to set up a little firmer. I saw one recipe for a cookie that had a depression in it that was filled with lemon curd. Looked interesting. Is gelatin ever used in posset or is that a no-no?

It looks sorta like salt cod but a bit more ragged around the edges than the stuff I have seen sold in stores.

Sort of a Creole(y) type stew with potatoes, okra, onions, tomatoes and garlic. Haddock on top. The only thing that made it sort of Creole was the Creole seasoning and I suppose the okra.

We can't get 40% cream here, only 35%. I found the CI article on-line but not the recipe itself but from what I could tell reading the article, here's what they say to do: boil 3 cups of cream, 2/3 cups of sugar and 1 T of lemon zest until it reduces to 2 cups. Add 6 T of lemon juice, let this steep for 20 minutes, strain and transfer to serving dishes. Chill. I really did like the flavour so I am going to try this again as soon as I get more cream. Their suggested serving size is 1/3 cup which seems about right as it is very rich. It would likely be very nice served with a raspberry coulis and some fresh raspberries. Once I try this, I'll post again.

Roast chicken and gravy, carrots, cranberry sauce and Norm Matthew's Strip House Potatoes Romanoff. The recipe called for white cheddar but I only had yellow so that's what I used. Thanks, Norm! The spuds were very good.

I made a lemon posset the other day using the cream, sugar and lemon juice quantities stated in blue_dolphin's link. However, after googling about for posset, I did the following as per Gordon Ramsey: Heat the cream with the sugar and boil for 3 minutes. The sugar dissolved very quickly. I added the lemon juice, let it cool for a few minutes and poured it into glass jars. When cooled to room temperature I put them in the fridge. We each had one last night and found the texture very soft. You could almost drink it. That surprised me a bit because I read in one place what to do with it if it set too firmly, so I was expecting sort of a custard/pudding thickness. Now, I have never made it so maybe it is supposed to be like this? I really liked it but would prefer a firmer set. Shel_B, did you make it?

I did make this using about 15 gm of the two zests in total. We enjoyed this very much, thanks for posting!

I recall hearing about posset somewhere but couldn't place it so thanks, blue_dolphin for the link. I love lemony things so I hope someone who has made it will chime in. And, Shel_B, nice to see you posting again.

And check the ingredient list.

Hmm. ...I just checked my peanut oil which I also buy at an Asian grocer (T & T). It is a Lion and Globe brand, from Hong Kong and is 100% peanut oil. It smells like peanuts. When we bought it, there was an identical looking container which I almost bought by mistake until I looked at the label. It contained a blend of peanut oil and if memory serves, canola oil.

Steak with horseradish cream, Swiss chard and sweet potatoes.

Kayb, I have made corned beef using the Rhulman recipe and it works like a charm. I am going to buy a chuck, (thanks, Sartoric!) and attempt to corn that, also using Rhulman's recipe. Sartoric, I am in Canada and Costco where I am does not sell flap nor brisket. Tonight we had this: rice on the bottom, mango, red pepper, red onion, cilantro salad on top and the lot topped with chicken tenders. I think the salad part would have been better with less mango and the addition of some cucumber.

Dinner tonight was panko breaded fish, Shelby's fries and pan roasted bok choy. The "relish" with the fish is TJ's Ginger and Mango Chutney. I love that stuff. I am almost out if it. I think I'm going to cry.

I left meat on the bone. I cooked it for 45 minutes, NR for 15. It wasn't as tender as I had hoped for so cooked it for another 10, with another 15 NR. It was okay but not nearly as tender as I had hoped. The best part about this was the sauce. We really liked it and I would make it again perhaps with pork. I much prefer my beef short ribs cooked sous vide to medium rare as think I get a more tender product. Anyway, here's for you, rotuts, a picture of the meal. We had it with a Spicy Stir Fried Cabbage dish courtesy of the NY Times and yam noodes.

I was wondering what the other 1/4 of a person got.

Thank you. It would appear that in Canada the bavette is flap, and if it is, it is a cut I can't recall ever seeing in a grocery store. Maybe a fellow Canadian can confirm this? I think I might try this with chuck. Wouldn't a top round be too lean, or am I missing something here?

What other cuts have you used to make corned beef?

Yes, I am cooking them in the Instant Pot. What inner membrane? I'm not planning on curing them up. Or am I missing something here?

I am planning on making a Cook's Illustrated recipe for dinner tonight called Pressure Cooker Asian Style Boneless Beef Short Ribs. It calls for 3/4 cup liquid (hoisin, soy and dry sherry) and the aforementioned boneless ribs. My ribs are bone-in. For bone-in ribs, they say to add 3/4 cup water and to cook at high pressure for 90 minutes, with a NR for 15. Does 90 minutes sound right? I looked in the four PC cookbooks I have and the time for bone-in ribs varied from 20 minutes to 45 which makes the 90 minutes seem awfully long. Now, I know I can cook them for 45 and if not done, cook them some more but I would prefer not to be in a position where the rest of the food is done and then finding out the ribs need another block of time. I also know I can go through this thread to see if other posers have addressed this, but I don't have time right now to read 19 pages plus all of part 1. Any help is appreciated. Thank you.