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Robert Jueneman

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  1. I would strongly recommend approach #2, but wich a slight modification. I would set the yolk at the desired consistency, then chill the egg in ice wtr, and save until needed. Then drop then in near boiling water just long enough to set the white, before serving. You can try holding thm at 55C, but I would be afraid they would continue to get firmer, which I don't think you want. But try it, and let us know. From a bacterial safety perspective,holding them at 55C would be safe, as would holding them at close to 0C, but nothing in between. Bob
  2. I'm working from home these days, but I well remember the problem. I like chuck steak at 55C for 24 hours hours or a little less. Great flavor, and the timing works well. Also brisket or short ribs for 72 hours at 55C, although many people recommend a higher temperature. Beyond that I would recommend some tests on your sous vide apparatus. Try fillng the bath completely with ice from your freezer, and see how long it takes to thaw to 5C. Assuming it takes three to four hours, and that you are going to cook a steak that will withstand anywhere from 2 to 6 hours, you could plug your circulator
  3. Interesting! Unfortunately, they didn't comment on the thin vs. thich cut fries, but their technique of determining the specific gravity (and presumably, the wetness or dryness) was certainly interesting -- one more variable to eliminate. And this might account for the earlier recommendation to use one to two week old potatoes, rather than fresh ones -- presumably they are somewhat dryer. Unfortunately, at the moment I am recovering from a nasty fall that severely dislocated my left ankle and broke the fibula in four places, requiring a 10" plate and a bunch of screws to hold everything toge
  4. Time to blow the dust off of this thread. This past Memorial Day, we drove down to Albuquerque and had lunch at the Elephant Bar. My wife had a rather ordinary ham and turkey focaccio sandwich, but I opted for the Honey BBQ Shimp, prepared in a flaming hot wok, and absolutey delicious. Unfortunately, the Elephant Bar doesn't sell a cookbook, and they consider their recipes TOP SECRET, but from what I could glean from one of the cooks, it doesn't sound all that difficult. The peeled shrimp are marinated in some kind of a Honey BBQ sauce (TBD), then coated in a rice bran(?) and flour mixture pr
  5. This subtopic really deserves a topic of its own, dealing with infusing fruits and vegetable infusion with a chamber vacuum (as opposed to infusing liquor with fruit juices, which can probably be done equally well with an iSi Cream whipper.) Another subtopic needs to be devoted to the compression of fruits like watermelon, honeydew, cantaloupe, etc., along with infusion. Anyway, inspired by Dan's experiments, I dug out my copy of the "Flavor Bible" to try to see what would go with what. For my first try, I quartered four strawberries, then put them in a onion soup bowl to contain them.
  6. Emannths, I've been rereading some of these older posts, and I wonder whether you might be overlooking something. With almost any chamber vacuum, you can make room temperature water boil. With a really good one, like my MVS-35X, you can make water boil at the triple-point -- under a layer of ice. (Damnedest thing I've ever seen!) So in addition to squeezing the water out of the vacuoles, you might in addition be boiling off the watermelon juice, whereupon it would be sucked out of the machine, before sealing the bag and applying the compression effect. Doing that several times might both d
  7. OK, Dan, you made me go to the liqour store (two, really) to find aquavit and Murphy's Irish stout, and then Whole Foods to find stawberries, "sumo" tangerines, etc., etc. Now, how about a little more detail about the actual infusion process? It seems to me that if you merely put all of that stuff in a bag and vacuumed it at 99.9% + 30, you would have completely squashed and compressed the fruit. So did you put it in some kind of a rigid container, and then into a bag? How did you keep the liquid from errupting/boiling all over the chamber? The dark chocolate -- was it a powder, or ice cream
  8. I've never discussed that with Pedro, but I came to exactly the same conclusions. I cook my rib eye steaks at 52C, then post sear them. For a chuck steak, 55C for 24 hours, for food safety reasons. For brisket, again 55C, for 72 hours.
  9. Unpopular Poet, you are going to have to change your moniker if you keep coming up with those kinds of recipes! Now I've got to go to the store and buy some strawberries, tangerines, aquavit, etc., etc. As you experiment, please note the quanties of each, and let us all know. Great job!
  10. Yeah thats the link, however I can't seem to open it here on my work computer... I get a page of eternal loading. Strange. I'd be interested to hear what you think of the dish. I really love it, I added a little bit of Trisol to my bread crumb mixture (maybe 15 - 20%) for extra crispness. I hadn't seen Nick's post before trying the eggs, and as a result I boiled the eggs for 3 minutes, let them cool, and then cooked them SV as recommended. Then I shallow-fried them in rice bran oil at 360F, turning them several times. (Wouldn't it be nice if deep fryers and high-temperature thermometers in
  11. Thanks, Nick. I don't know why I could find it. I'm trying it tonight.
  12. You're making it too hard. Try this: Make simple syrup by adding 3 cups of sugar to 3 cups of water, stirring, and boil until the sugar is completely dissolved. Cool the syrup, which can be made up to a week ahead of time and chilled, covered. Wash and dry 4 ripe mangoes. Using a sharp knife, cut the mangoes lengthwise alongside the pit. Scoop out the flesh, and cut the remaining flesh from the pit. Put in a blender along with one cup of the simple syrup and 3 tbls of lime juice. Puree until smooth. Pour into an ice tray with spherical compartments (Gourmac.com), put the lid on, and wr
  13. I looked for that recipe today, but couldn't find it. Do you have the URL? Failing that, how about a little more detail about each step? You didn't boil the egg first, and then cool it, before cooking it SV?
  14. Has anyone done a controlled experiment to compare pressure cooking vs. sous vide for vegetables? Tonight I cooked two lamp shanks sous vide for 52C for four hours. They were terrible -- grossly underdone. I also cooked a combination of carrots and string beans in the pressure cooker for two minutes for the carrots, plus another a minute for the string beans, and those, with some balsamic viegar, and they werre pretty good. In general, I tend to prefer sous vide for veggies, in part because it allows me to add spices that might not be melded when cooking with a pressure cooker. But the much f
  15. I routinely use the SVS racks in my PolyScience Classic circulators. Most of the time, I put the meat or whatever in them vertically, but sometimes, if the food was frozen some time ago and has accumulated some dead air from out-gassing, I will put the racks in horizontally, in order to keep the bags from floating. With my big 20 qt rice cooker, I never had a problem with just passive circulation. I'm in the process of going through a bunch of photographic stuff I haven't used in 20 years. Hopefully I will find some of those nice weighted SS clips that we used to use when drying 35mm film.
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