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Everything posted by Paul Bacino
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Have you tried Alton Brown's method of putting the chimney starter on top of the meat instead of the other way around? No I haven't Shalmanese. I like this way, but I'm going to put my "Lodge Cast Iron" pan on the upper grill. this way fat drippings won't cause fire ( ) as in my last searing of a butter poached Porterhouse. It was a wee bit late New yrs eve. Paul Better Like this Rib Cap Roll I did.
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Searing Sous Vide Meat.. I found this method works well!! Make sure the coals burn down a bit.. This is a Weber Chimney starter.. it can be like a baby jet engine if you want that hot.. You have to be careful not to char to much.
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How Bout a Lunch Shot " Chicken Fajitas "
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Nice Knife..
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For me.. a good chicken broth/stock and swirl in some egg and noodles.. veg/ greens if you have them. Doctor as you wish.. I love the intro of swirled egg in my achee soups
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28 days.. Produces a pretty dessicated edge . Probably a true edge aged funky thing ( as noted ). I was just thinking by Sous Vide I could get back some moisture in the edge, then a light blow torch re-sear after cooking. Crazy, but still listening. Me
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Anyone here ever Sous Vide a 20-28 day dry age Rib Roast and leave the outer layer of age. Usually I dry age it and cut the outside off. But I think cooking long enough and a post sear, that outer dry aged edge might provide and interesting, nice dry aged result? Been think of making an aged rib cap roll. Paul
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The biggest issue with sous vide a 12 lb rib roast is having a tank that is big enough. I used a beer cooler. In the bag, nothing special, rosemary, salt, pepper, a little Liquid Smoke, soy sauce, sugar, bacon fat, garlic paste. I had the temperature set at 130F. I don't remember how long, 8 hours? After that, I put the whole thing in the freezer for 15 minutes, then I had my pet fire breathing dragon (my torch ) to give it the crust. dcarch Nice...i didnt think it was that big.dude you ate well...thanks And im sure slept well that nigbt.. Sent from my DROIDX using Tapatalk
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I usually will de-fat the liquid, then you could add it back in , or reduce it into a sauce.
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dcarch, How did you do the Sous vide Rib Roast? Just time and temp ? Thanks Paul
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I Sous Vide this 3-4 " Porterhouse with a half stick of Butter with S and P added for 24 hrs @134 F. Quick char on the Webber coal starter. This was a Fareway ( Local chain known for good meat) grade Porterhouse I was worried that I would see a big textural change with that time, but the filet held well ( really tender and not dry ) and the strip ( still had a nice chew and didn't turn mealy ) For us this was a good temp,, but I might try 130 some time.
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This looks pretty interesting > Dynamic Mini-pro http://www.akitchen.com/store/DY-MX050.html?gdftrk=gdfV2202_a_7c243_a_7c6517_a_7cDY_d_MX050
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Polyscience Sous Vide Toolbox (formerly known as SousVide Dash)
Paul Bacino replied to a topic in Cookbooks & References
Android app soon? Vengroff -
I kind of like this idea, for pizza making. It looks like you have a weber grill, how close do you think from the top is the elevated stone. And where did you get the stone so as to match the Full sheet?
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WE dont make it, but pounding the breast meat and flapping ( butterflying) it open would give you different textures?
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"Saltpeter".. haven't heard that in awhile Bud. aka Potassium Nitrate I also use Hudson Valley grade A, these guys are very friendly. On my last order they also threw in a couple Duck Breasts. I usually just cook mine in a hot pan , not taking it to the oven. Keep the rendered fat too. Paul
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I have this Vintage Vertical rotisserie unit.. makes absolutely fabulous chicken with left over holiday mashers!!
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Four Cheese Stuffed Shells: Sheep Ricotta, Asiago, Reggiano, Mozzarella , La Quercia Prosciutto, White Pepper, Sugar( yikes ) Parsley
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Indy.. Shaggin bones.. lately has been my favorite.. Sorry to be so scrappy.. and I hope every one else has bad habits Me
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So..I made Ghetto French Onion Soup. Worth the post. I took " Kitchen Basics No Salt Beef Stock" I added some beef bones from dinner the other night.. Porterhouse and Prime Rib ( yes I embarrassed my niece ), put in fresh carrots, onions, leeks , celery parsley, pepper corns and simmered. cooled and strained. to this I added Home-made chxn stock, slow cooked onions and left over french bread that I made into croutons .. add Emmentaler Cheese and broil. Totally worth it..for me today!! So my short cut today was starting with, a boxed stock, and working off that.
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The " Food grade " temp probe looks funky..to me
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I hope you have a bit of meat on the bone, cuz that makes a much better stock. IMHO Bass
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Like a Ricotta cheese?
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Crystallised Clementines
Paul Bacino replied to a topic in United Kingdom & Ireland: Cooking & Baking
This it>> http://www.telegraph.co.uk/topics/christmas/8965702/Edible-Christmas-present-recipes.html?image=3 -
I have been playing around with the " slow low " method, with a home oven. I'm not in the restaurant business , but the individuals I have talked to, use a moisture control oven for " low and slow Prime rib roasts ". I have yet to use a beef rib roast, but I did do a pork tenderloin, in a dutch oven with some liquids added. I think " DCarch "had made that suggestion. My oven will do 130 and I cooked the roast to 135 @ 155 or so. I then rested and seared with decent results. I probably missed the finish temp just a bit but the loin was juicy!! Here I used the clay cooker..