mgaretz

According to many sources, and confirmed by my own experiments, to get really intense chocolate flavor you add some espresso powder. Given your quantities I'd go with 5 gr and see how like it.

Tri-tip, cooked for 8 hours SV at 128F then torch seared. Served with green beans and salad.

Being lactose intolerant, I would hate to order a sorbet and discover hours later as I am in gastric distress that milk powder was added to it. That being said, polydextrose could also be used to add solids without sweetness.

Ribs two ways again: slow smoked and char siu style. Served with corn (this ear was better than last night's) and salad.

Ribeye, cooked SV to 122F then seared with a torch and seasoned with Montreal Rub. Served with salad and white corn (which wasn't that good). Sorry I started eating before I remembered to snap a pic.

Ribeye, cooked SV to 122F then seared with a torch and seasoned with Montreal Rub. Served with salad and white corn (which wasn't that good). Sorry I started eating before I remembered to snap a pic.

Dinner last night was salmon filets. My wife likes hers plain, so I made hers sous vide to medium rare. Mine (pictured) was smoked to medium rare and glazed with honey-mustard-port sauce. Served with steamed and buttered Brussels Sprouts.

Watermelon chunks that have been compressed using a chamber vacuum sealer. They have a denser texture and more flavor.

Dinner last night was burgers. First time I have made them sous vide. I didn't pre-season them at all and they were in the bath at 130F for about 2.5 hours, then seared with a torch. They came out great. Served on homemade whole wheat buns with sesame seeds, lettuce, pickles and homemade thousand island dressing.

Eating light again. Shrimp with avocado, pickled watermelon rind, cherry tomatoes, celery, carrots, red bell pepper and compressed watermelon.

After a weekend of over-eating and over-drinking in Yountville to celebrate my father-in-law's (and my) birthday, we didn't feel like a big dinner. So I just made a simple salad with some tuna salad. For a side, this was my first attempt at pickled watermelon rind. I made it using the flash-pickling technique in the chamber vac. Brine was water, salt, vinegar and sugar.

I put celery (and carrots and onions) in my meatloaf and so far everyone has loved it, including my daughter who loathes celery in general. I don't use green pepper, but how out of place is it when stuffed green peppers are a common dish?

Hash made with leftover tri-tip:

Tri-tip, cooked SV for 8 hours at 131F then seared with a torch.

Memorial day weekend baby back ribs, prepared two ways. Char siu style and traditional smoked BBQ style:

Just a simple sirloin, cooked SV to 131F and then torched to finish. Served with white corn in butter and salad (not pictured). Home made cherry-chocolate-almond non-dairy ice cream for dessert (also not pictured).

For those interested in a chamber vacuum sealer, Webstaurantstore is having a sale through 5/25/16. Here is a link to it: http://www.webstaurantstore.com/ary-vacmaster-vp112s-chamber-vacuum-sealer/120VMASVP112.html This is the same one I have and I love it. Through 5/25 it's just $478.99 with free shipping when you use the coupon code VMASTER.

Cremodan has to be heated to 186F for it to be active and fully hydrate.

El Pollo Loco style chicken again. Served with steamed and butter green beans, baked sweet potato and salad (none of which are pictured).

You're forgetting to take into account the fat in the pistachios. It can't have more weight of oil than pistachios as the ingredients should be listed in decreasing weight order. That would mean canola oil would have to be the first ingredient.

Try some food grade vegetable glycerin. Start with 1 tbs. my experience with Cremodan 30 is that it won't affect scoopability.

Salmon, cooked SV to 130F then glazed with a mixture of honey, bourbon and garlic, then seared with a torch. Served with fresh steamed and buttered green beans.

Sauté in butter. That can be it, or you can bump it up with crushed cashews or pistachios.

That's how I used to make them but my wife doesn't like the taste of smoked beef.

Yet another tri-tip, cooked SV for 8 hours or so, then torched.