howsmatt

Did turkey drumstick with salt, pepper and green peppercorns with a touch of the brine. Came out very good, cooked at 155 for 18 hours then seared in a hot pan. I made a sauce out of the liquid in the bag which had great flavour. My concern with the sauce is that when it cools the gelatine seizes up. I'm going to look for turkey thighs, I think this would make a killer sandwich-perhaps with some liquid smoke. Is there a way to break down the gelatine in a sauce so that it does not coagulate? Syneresis through the blumenthal method? Is there a faster way? I would like to use this at the restaurant as a hot turkey sandwich but don't want turkey jelly when the plate cools.

Here's some update pics. If you do cut your nail, don't go back to work after only 3 weeks. Here's a pic from when I was off work. And some from after I had been back for a week. I'm off again for a month or two. The down side is that I have to cauterize my own finger everyday because it is growing out of control. The doc said it was like a stem cell and I may have a mouse's ear on my pinky soon. Perhaps a nose. Also on the upside I have a callback for a scene in Saw 6 "The killer pinky!"

I have done some experimenting. 12 hours is useless and does nothing at lower temps. I have done a few items including lamb shoulder at 135 F for 36 hours. Amazing results-can't fail as far as I'm concerned. Matt

More results: Short rib and lamb shoulder with salt and pepper 135 for 36 hours. Both produce great texture- sous vide for braised items like this is truly unparralleled in cooking. The liquid produced by both is useless for sauce as far as I'm concerned. Brought some to work and my restaurant will be buying an IC perhaps just a sous vide magic setup now. Matt

I work at a restaurant that is pretty fast-paced. I cut myself twice in a year, 1 with a mandolin, 1 with a knife. I burn myself all the time and hardly notice. Big burns maybe 2 in a year also. If you do decide to cut yourself I suggest avoiding your nail. Here's my latest, it's still is a mess a month later. Also, cauterizing your finger with silver nitrate HURTS- A LOT-REALLY.

At the restaurant we only get the legs, so I can't really answer your question, but... May I suggest serving them lime butter. I could eat that all day-if the boss isn't watching! Matt

slkinsey's recipe is close to what I would do-although I would not add something like rosemary. At the restaurant whenever I'm not happy with the amount of "mushroominess" I would add a handful of fresh-frozen-sauteed porcinis. I think these add the essence of a great mushroom soup. As always you taste what you pay for. The bourdain version looks pretty bland.

I did skirt steak-8 hours and it was no better than traditional. 36 hours and it was very tender-I still prefer the flavour of chuck cooked this way-more like a classic tender steak. As for circulation, in a 26 cup rice cooker I had 10+ degree differences in water temp. in different spots. I didn't believe it but the pump makes a massive difference.

Deep fried sushi rice cakes under the protein, as you would find in "sushi pizza". You could do a potato croquette (mashed potato with a yolk to help bind-then form, cover in breadcrumbs and fry).

I also had an off flavour when I cooked something for a long time. I think it was due to my plastic bag. Make sure if you cook for a long time that you have boil safe bags. I only made this mistake once and have not had problems since. 2 day chuck is amazing, it's how I sold my wife on all this. I cooked 36 hours then froze it. Out of the freezer and ready at the same time as my sides-a med-rare steak that cost $3! That should convince anyone.

You can also use syneresis with gelatin to get a nice clear stock if you have the time. Add gelatin (.5-1%). Freeze then leave in colander with cheese cloth to strain while defrosting. Look it up-there's a lot of info here and elsewhere on the subject.

Thanks. 1st in reference to searing in a hot oven-I think having a last step in a pan or with a torch guarantees you protect your investment (can't overcook the middle in 1-2 minutes) For the sear I cranked my stove to the max. Then you must tell the people who say "do you know you have the stove on too high?" to go away. I use a nut oil-groundnut or peanut or something with a high smoking point-a pan that doesn't need much oil is best, never teflon at this temp. If you use olive or vegetable oil, you will have a fire at this point. Place your steak CAREFULLY in the pan. I flip every 30-45 seconds 3 times. I then let it rest on a rack, as in pic. Matt

If I am cooking-sear-eating the same day, I assume I do not have to leave my meat in the bath for "pasteurization time". My question then is, does anyone have a Baldwin-tacular "get the middle of this meat up to temp" chart? Once the very center of the meat is up to temp, if I sear it after, can I assume it is safe to eat? Even with poultry? Or would the minimum temp be a different one- something closer to the dried-out temps. proposed by the government? Next test-lamb shank-I made demi-glace and will pop some in. Will cooked tomatoes and shallots add flavour in the bag? Something else I should put in? Thanks again to all for making me a more desirable commodity in the food industry.

Think I figured out the pics-but it's pretty slow to do. Don't try this at home After a day in the oven at 160 After a smokin' hot sear

I have done the Blumenthal method-pretty awesome although you need some planning and 2 days. I have also done the aforementioned 275 oven then sear and sous vide versions. The blumenthal method was best, but took 17 hours in the oven (had a whole rib). 2nd best and still basically my favourite way to cook a steak is the oven first method. The argument they make is that aside from bringing the center of the steak up in temp so you can simply sear then serve without too much brown (grey) meat- it also is like a quick dry age. I have cooked steaks from the same piece of meat different ways (Sous vide-pan then oven, oven then pan-pan alone) and the oven first does create better flavour. Obviously a hot grill after is also good. I would post a pic but can't figure out how

Ruth--> I bought a Sinbo from Doug Care Equipment. It's a bit more "hands on" than a foodsaver but does an equal job once you gain some skill. It's $100 and uses the cheap-o bags. I would not buy a circulator on ebay- get a PID from Fresh Meal Solutions-(If you live on Canada-shipping is cheap) and aquarium pump. Search for these things earlier in the thread. Mr. Baldwin--How strict is this... below 36.5°F (2.5°C) for up to 90 days, below 38°F (3.3°C) for less than 31 days, below 41°F (5°C) for less than 10 days, or below 44.5°F (7°C) for less than 5 days Let's say my fridge is usually 40, but goes to 44 for an hour or two per day- does this mean 5 days and out? What about if it goes above 48 for a few hours? Yes I know this is not good-but I'm trying to get my restaurant to get into SV but there are days when the fridge gets warm with the door always open. Thanks.

Hope it doesn't start looking like I'm talking to myself. More results and a question- Pork tenderloin at 138 and 141-both still too cooked for me before being seared. Grated ginger flavour comes through nicely. How many times could I cook-chill-freeze-cook....Repeat, without danger of a) bacteria etc. b) loss of taste Would the results be true of 1)chicken 2)tender meat 3)tough-long cooked meat 4)fish 5)anything else you might have an answer for. Thanks.

Made a great dinner yesterday- could be a signature dish, although with a more expensive fish. I cooked Basa SV at 133 (could go down at least 2 degrees). Crusted with pistachios and salt --Hot sear--this alone is awesome. Made amaranth with chicken stock and apple cider soaked dried cranberries-chopped finely. Would be good with quinoa too-or just put the cranberries in the sauce. sauce? Brown butter with the cider juice-I tossed in some soy lecithin. For veggies I made a celery root hash with asparagus and carrots-just sauteed with salt-pepper. All of these items have great potential for use with other items which is nice. Enjoy.

I need recipes that don't have- 1. Iodized salt, sea salt (Non-iodized salt may be used). 2. Dairy products (milk, cheese, cream, yogurt, butter, ice cream) 3. Eggs 4. Seafood (fish, shellfish, seaweed, kelp) 5. Foods that contain the additives: carragen, agar-agar, algin, algin= ates 6. Cured and corned foods (ham, lox, corned beef, sauerkraut) 7. Bread products that contain iodate dough conditioners (usually small bakery breads are safe; it's best to bake it yourself or substitute with Matzos) 8. Foods and medications that contain red food dyes (consult your doctor before discontinuing any red-colored medicines). The specific bad red dye is Red Dye #3 (erythrosine). The problem is that most ingredient lists do not tell you which red dye is used. 9. Chocolate (for its milk content) 10. Molasses 11. Soy products (soy sauce, soy milk, tofu) Google has been no help so far, I need 3 weeks of recipes for breakfast, lunch, dinner. Thanks in advance. Matt

Lol, my only other injury was also with a mandolin-hate those things. As for "disturbing" I'm a Montrealer so my tastes can be more European, therefore I'm happy to eat food that it quite raw-ish provided the taste and texture are best...don't know about the wifey however. Will keep you guys informed of my findings. Matt

I have and use the times then usually add a good 50% just for the hell of it. Cut off a good piece of my finger and nail at work today. Lots of time to test some sous vide recipes. I do err on the safe side but like to know what the limits of the danger zone are so I can be sure to keep away without panicking - if something is left out by accident (aka if others don't follow instructions carefully). Be careful after knife sharpening day people! Cauterizing your finger with silver nitrate hurts.. a lot. Matt

My research continues. 1- Chicken breast at 141 is very good. Dijon and honey in the bag comes out well. After 3 or so hours it was tender and soft (almost mushy but not in a bad way) if you were served it you would call it tender. Still pretty juicy, but I've done about as well using classic methods (although with no guarantees of course!). Personally I'm tempted to try a lower temp. If I'm correct 136 is still ok for salmonella and his friends. 2- Beef bavette (flap steak I think) is no good after 12 hours. Very tender after 36 hours. Ultimately not nearly as good as a nice piece of chuck after 30 hours. 3- The people at Doug care equipment are aso great. I made an error on my online order and they called me long distance to verify my mistake and cancel before shipping. As for my cook-chill at home question. Basically I work at someone's house in the morning to make them food for the evening. I then leave with my sous-vide equipment. There is sometimes a 5 hour gap between my leaving and service. So the question is, what to do with the food.

This is my first ever post. I recently left my job as a teacher to follow my passion for food. I cater privately and work at a high end steakhouse. Thank you all for your great input on this site. Some findings and questions: 1) chuck cooked for 30 hours really does come out like NY strip or filet. (135 degrees) 2) don't put citrus zest in the bag and try to make osso bucco- yuck. 3) eggs at 148 are great 4) sous vide magic and the people that work there are great. 5) For a tender steak (filet-NY etc.) I still prefer starting in a low oven, 250 or so, until the internal temp is 100-110 then searing. Much better flavour. 6) chicken breast at 148 is too cooked for me. 7) A rice cooker works WAY better than a crock pot with a PID. 7.5) apparently you can also make rice when you buy a rice cooker. although I read this entire beast of a thread and the various links, I don't remember seeing the following answered: If I cook a piece of meat at say 133 for a day or two, how long can I leave it out (in the bag or out) before it must be seared or chilled? (there is a reason that this would be convenient for me) I prefer not to sear first as I don't like meat cooked past medium-rare and I want the smell from the last minute sear. If I took that same piece of meat and threw it straight in the fridge (assume the fridge went above 4 degrees here and there), would it be safe to eat? For how long?