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mmille24

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Everything posted by mmille24

  1. Is there any point to adding roasted garlic to proteins prior to cooking sous vide or is it better just to use non roasted garlic?
  2. I didn't like the consistency of the whites at 75C. Maybe 85C for 3 minutes would be better?
  3. So here is a 63C egg for 50 minutes, dipped in ice bath for 15 minutes, then thrown in boiling water, then back in ice bath so I can handle the egg. What I found doing it in this method was: 1) Egg Yoke consistency incredible - far superior to 15 minute at 75C - far superior to traditional method 2) Better to put egg into rolling boil than actual boil. Actual boil cracked my egg. 3) >=3 minutes better than <= 3 minutes in boiling water. 4) You lose a lot of the egg white to the shell Conclusion: I think if you want an absolutely incredible yolk than go this way, if you want to have some egg white with your yolk than you can't beat traditional methods for poaching an egg.
  4. Let us know how it goes. It is possible that you needed another minute or two at 75C or you might need to raise the temperature slightly. Have you checked the calibration of your cooking device? Eggs are the thing that I cook that are most sensitive to issues of calibration. The temperature in my device is rather consistent. I tried leaving in a few minutes more and the yellow started to set and the white was still too runny for my liking.
  5. Didn't like how the 75 degree egg for 15 minutes came out. Egg white was far too runny for my liking. Going to try the other method (ie 65 degrees for 40 minutes and finish off in boiling water for 2.5 minutes).
  6. Yes, the whole loin. I wouldn't recommend cutting it up beforehand. Everything I have read has always said to dry age it whole. You can just cut it up after.
  7. I've used them before and they work pretty well. You also don't need to buy the vacuum sealer they sell, you can just use a foodsaver or whatever other one you have on hand. I've attached a bad picture of it. That was a prime loin of strip steak I picked up from Costco.
  8. Was the picture of the gun at the pigs head needed?
  9. mmille24

    Dinner! 2010

    Pizza from Da Michele in Naples. This was as perfect as pizza gets for me. Also very cheap. 4 euro for a pie and 1.50 for a beer.
  10. Used soybean oil. Buttermilk overnight along with spices. Was very tasty and moist.
  11. Looks like the Addelice is sold out and as you noted it's not all that much cheaper. Maybe I'll go the auber and rice cooker route. It just pains me though, going to look so sloppy in the kitchen. Thanks for your help.
  12. I'm thinking about getting a sous vide supreme, but here in Ireland, they are about 800 dollars. Does anyone think that's worth it/
  13. mmille24

    Dinner! 2010

    Duck Confit with thyme, garlic, and duck fat potatoes. Cooked the duck for about 9-10 hours at 190. The duck was absolutely delicious, got it from a local farm here in Dublin. However, I absolutely ruined the skin, it didn't brown as expected and was sticking to the pan. Not sure what I did wrong. Maybe I should use a non stick instead of my cast iron?
  14. percyn: How do you soft scramble eggs like that? What kind of pan do you use? They always look so incredible.
  15. They have been in there since Monday, look pretty good to me, the bags were sealed using a foodsaver. 19lb Choice Boneless ribeye, my Costco ran out of the prime. I plan on aging for 21 days, so we have some more time to go.
  16. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=764307&catid=1 Post on how to seal the bags using the newer version of the foodsaver.
  17. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=758505&catid=1 Now with that guys idea, you don't even need to buy a new vacuum sealer. I'm going to give this a try, I just ordered 3 big bags. I'll let you know how it all comes out. I called my local Costco today and they will sell me whole USDA PRIME ribeyes for 7 dollars a pound!!
  18. mmille24

    Dinner! 2009

    Oh my. That rice and greek salad looks absolutely amazing.
  19. So if you wanted to build something that can be used to dry age beef along with curing salami. What temperatures and humidity would be ideal for both? Is this at all possible to have both in one fridge?
  20. Thanks. I have a crockpot but not a rice cooker. Do you guys recommend going out and buying a rice cooker? Will it make that much of a difference? Thanks again.
  21. I know this is a dumb question, so please excuse me as I am new to this. How do you tell the temperature of the food inside the bag? Are you using a probe thermometer? If so, how would you able to keep the bag vacuum sealed as well? Cheers.
  22. mmille24

    Curing olives

    Anyone know where I can buy fresh kalamata olives and if the brining process would be the same?
  23. I've tried making this pastrami with the navel plate a couple times and each time it came out far too dry. Yours looks absolutely perfect. Any ideas on what's going wrong?
  24. Has anyone tried cooking in a BBQ in a cast iron pan? I know I can get my grill up higher than 550.
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