Jump to content

NY_Amateur

participating member
  • Posts

    60
  • Joined

  • Last visited

Everything posted by NY_Amateur

  1. I dont know about hooking Jeffrey up with a farm but I use him as well and he is a great butcher but I do wish he had more meat variety as well. I usually just go to the greenmarket and get stuff from there if I am being picky but its way more expensive sadly, i cant imagine how much more it would be if sold through a middle man like Jeffrey.
  2. Hey I am going to call around for some hen-of-the-woods/mitake mushrooms tomorrow for this project. Anyone have any leads on a possible supplier? May as well save some time if I can.
  3. my understanding was that 141f was the minimum safe temperature that you could cook any poultry to (with proper times allowing for the appropriate 5D/6D reduction in salmonella). that being said I would cook the white meat at 140/141 and confit the legs.
  4. My understanding of lobster is that larger lobsters are not tougher but people tend to overcompensate and cook them too much, leading to tougher meat. Anyone else care to comment?
  5. I think that pork really shines sous vide not because it makes it more tender but because you can safely cook it to 141 and be sure it is pasteurized (if you follow Douglas Baldwins tables that is) and medium rare pork is really just so much more juicy and delectable then pork that is improperly cooked, a pork tenderloin cooked at 141 and then seared in a pan or with a blowtorch is just amazing.
  6. So another option for the foodsaver and liquids that I have found to work decently well, is to use a very very long bag and basically dangle the liquid over the edge of a counter. It will still inch up due to the capillary effect but you should be able to get a decent vacuum before it reaches the sealing edge, I have used this technique to seal liquids in the bag before. This may cause issues at high temperatures as the gas left expands but you can weight the bag down with a wire rack or something on top and be ok.
  7. eh I had a pre order copy but then they slipped on the ship date and I canceled it because it looked like it would arrive this week when I (and both my roommates) are traveling. So then I saw that there was a shortage and hastily ordered and damn the consequences, only be to be told my ship date was now the 4th, which is the day after I am supposed to leave the country for up to a month. woo. Then I got another a email today saying my revised arrival date is the 29th. So long story short, sort of. But hopefully I will get it soon, can't wait.
  8. Ok so I don't have a chamber machine but I think I still have the answers (edited out my very wrong answer, Douglas replied below with a much better answer) The standard vacuum is basically as strong as your machine will go , you basically compress veggies at the same pressure you just seal whatever, you want to get as much air out for two reasons a) prevent/minimize gas expansion b) reduce oxidation for longer cook times. On modern machines this is close to a full vacuum, 20 millibars, about 29.33" of Mercury or .59" depending on the way you count em.
  9. So I got an email from Amazon saying that Under Pressure would be delivered late, anyone know where I can order this so it gets here asap?
  10. Are you experiencing a lot of evaporation at that level? I cover mine with aluminum foil, really anything should be fine. I did 55C for 36 hours for short ribs and with the aluminum foil did not have to refill it once.
  11. Thanks for that, wild it is, I suppose it makes sense now that I think about it.
  12. Is there a significant flavor difference between male/female pheasant and Scottish wild/domestic? Going to order some from d'artagnan or citarella and curious if that mattered, or if it wasn't a big deal.
  13. I want to make the pheasant tempura kebab thing sometime this week, I need to start sourcing the ingredients, the hardest thing will probably be the 8 oak leaves.
  14. I ate there about 3 weeks ago and I think overall it was a much better experience then the last time, the food just seemed tastier to be, I was seriously underwhelmed my first visit (about 18 months ago) but overall it was pretty delicious this time. My dining partner in crime is a vegetarian but wd-50 did a great job accommodating her, I guess the coffee gnocchi was pretty bleh but I didn't taste it. Overall I really feel like it was just so much better then last time and I am glad I tried it again, unfortunately 200~ for dinner is a bit out of my weekly meal pricerange but I think I will stop in here more often for ala carte, not to mention that the deserts which are always ridick. I just got my egullet account and didn't even know this thread existed or I would have posted an in detail review at the time. I do remember the palm seeds cooked in angosutra bitters with the tongue being RIDICULOUSLY good. as were the chocolate packets.
  15. I too got this book and it looks beautiful, I will be reading as much as I can tonight. I really can't wait to try some of these recipes (bought from Amazon.com by the way).
  16. I'd say ebay and emphasize that it was used for cooking is very clean is in good working order, etc. I bet you could get a decent sum fairly easily.
  17. I don't think brining will significantly affect cook time, but I also don't have any insight into times and temps for pork belly. I say try it and let us know My gut feeling (based on absolutely nothing) is that you will be fine at 30hr.
  18. Well amazon claims they shipped my copy today via their courier service but they say it wont be delivered till the 29th, but they say its shipping from nyc (where I live) so I have no idea, but hopefully I will get it soon!
  19. Nope this never even crossed my mind. I wonder what a good time would be, 30 -45 minutes? I could definitely put the butter in there but I wonder how the milk would do frozen, only one way to find out I guess. Definitely a good idea though.
  20. True Atlantic salmon, as found (or used to be found) in Scotland and Norway, are often called "true salmon," whereas Pacific salmon is not regarded as really being salmon at all, but rather as "sea run trout." Farmed salmon, often called "Atlantic Salmon" on restaurant menus, is (to my knowledge) some sort of hybrid and not the same thing as the true wild Atlantic salmon. I personally regard it as inedible however it is prepared and have tried every which way to avoid eating it for a number of years. What sous vide might do to it I have no clue. I'm no expert on salmon taxonomy and I'm just repeating what I learned as a former resident of Alaska and someone who has read a lot on the subject, never claiming to really have understood it. Anyway, nice picture, and glad it turned out well. ken ← Pacific salmon are not Atlantic Salmon but they are salmon (Family Salmonidae). They are a different genus than Atlantic Salmon but salmon nonetheless. They aren't "true salmon" only if one considers the Atlantic genus to be the only true salmon. Fishery scientists consider the genus to which the Pacific varieties belong to be salmon. "Sea trout" is a common name and is applied to various completely unrelated fish. For example coho salmon is sometimes called sea trout -- as is a completely unrelated fish found in Norway. As an aside, farm-raised salmon is responsible for the collapse of wild salmon everywhere that there is salmon farming and wild salmon. The decline of viable waterways and for salmon migration and overfishing also contribute but even with viable migration routes, salmon farming decimates the salmon runs. This has been known for a long-time by marine biologists and fishery scientists (I first heard about it in the early 80's in a documentary about the decline of wild salmon). A web search will provide a plethora of articles documenting this This is one of the reasons that there is no commercial Atlantic salmon fishery. Those that care about the continued existence of wild salmon will stay away from farmed salmon. ← hrmm very interesting, guess I need to find some wild atlantic salmon, anyone know a place to get it in NYC or do I have to go fishing?
  21. Fascinating! Thanks, that was a very interesting lesson. I am aware of Tasmanian sea trout which looks like "salmon" so that's not a far leap of the imagination to what you explained. Is true "Atlantic" salmon available anymore?
  22. I made some salmon mi cuit tonight: This ended up being part of a delicious meal: The recipe I used was from here. A full write up and more photos can be found in the blog on my signature.
  23. I got the Deni 48 blade tenderizer becasue it was much cheaper, the 48 blade catridge one was like an extra 15 bucks at the time. I am very happy with the device and it does make everything very tender and while it says dishwasher safe I am hesitant to put it in there lest it dulls the blades. However its also very difficult to clean otherwise so it may be the only way. Other then that I am very happy with it and I am not sure if the removable cartridge makes it easier to clean but i imagine so.
  24. I don't know if this is the appropriate place for this, and if it's not I apologize in advance. I have basically fallen in love with sous vide cooking so obviously the next logical step is to try to exactly emulate one of the best, if not the best, chef in the world and then document this project. To that end I started a cook the book blog called Sous Vide Or Not Sous Vide. In which I will try to accurately reproduce all these, I'm sure, amazing recipes. Of course the book is not out yet but a lack of knowledge (not to mention talent, luck or training) has never stopped me in the past. I just have two posts, one intro and a very basic sous vide technology post. I plan to add more tech posts as necessary but it will mostly be straight recipe documentation. Anyway I figure people reading this thread may be interested, so there it is. There won't be many updates to it until the book comes out but I'll try to come up with some interesting content for filler in the mean time. This should be interesting because I am a rank amateur (as my name suggests) so I am very nervous but also very excited at this project.
  25. Can you buy the torch from that website? I filled out a reg form but it didn't give or ask for a username/password and I have no email so I am not sure what the deal is. I'm guessing a human has to sign you up and they will email or call? Anyway thanks a lot for the recommendation, this is something I never would have found and I have been searching for a while now. Is this the same torch? Iwatani http://foodservice.chef2chef.net/restauran...h_Each_7154.htm. Thanks.
×
×
  • Create New...