ScottyBoy

Wow it's pork night! Christaylor, you're really sticking to it with the Larousse book, I love it. C.Sapidus ,that chop looks damn good.

One of the major things is flavor that is lost in the poaching liquid. Think about it, the fat or liquid that you use to poach is going to suck the flavor out of the product. When under vacuum in the bag all it has to cook in is itself and the small amount of flavorings/fats that you add. That being said, if you keep a bath of oil or liquid at an exact temperature the same effects as sous vide (in relation to even doneness) will happen. So as for poaching in a brine I would think the flavor of the pork would be lost a little but I'm sure a well seasoned poaching liquid would make it delicious. Every time I have had to oil poach fish it was a matter of using an induction burner to keep it at an exact temperature. That's my $.02, please correct me if I'm wrong.

^ That's your ticket right there. Hah right when I read the first post I was going to bring up the serious knife skills of Japanese chefs. Just watch a iron Chef battle with Michiba or Morimoto and 8/10 they will sheet a vegetable like that.

Yeeeeeeesssssssss!!!!!

Wheee! I'm off to San Sebastian today for 2 weeks and this thread is like the holy grail 9 pages of help, thanks everyone! Adios!

Seriously, I can't even look at that without my tummy grumbling, nice work.

Just opened this thread and was going to compliment your blade work, till I read the next few posts Everything looks delicious.

My christmas request for sure, at least to match the pre-order price. I am going to geek out so hard come March!

I'd say a final test in culinary school is all about the fundamentals, I dont think you should go out of the box on this one. When I attended there were a lot of students that were trying to run before they could walk. Your original idea of the meat, starch, veg and sauce is what I think you should stick with. Pulling off a perfectly cooked and seasoned piece of beef, buttery potatoes and crisp yet tender blanched veg with a spot-on béarnaise would impress and please anyone. The only recommendation if you go that route is to make sure there's a good balance of vinegar in the base of the sauce, you want to show you can cut through the rich flavors on the plate even though even the sauce itself is butter/egg based. Good luck!

I would like some of your leftovers please

Awe, I thought it was last night Poor me I'll be in Spain eating at Mugaritz when it airs.

Yup I just fill up the used pot with water and bring to a boil, clean as a whistle!

Hmm I would Tivo this but can't seem to find it on the science channel line up.

My $.02, I always start with a little water when cooking sugar, but instead of wiping the sides with a wet brush I just keep a domed lid on the pot. The water as it evaporates drips down the sides and helps prevent the crystals. I take the lid off when it's all melted and bubbling evenly then bump the burner and bring it to the desired temp/color. hVane't had a problem with crystallization since I was shown this way by a pastry chef I worked with.

That corn casserole is killing me! Along with everything else, great post, I'm starving now!

Oh yes, I'm doing a pumpkin risotto with scallops for a dinner tomorrow. The sweet pumpkin, creamy risotto, crunchy snap peas folded in and a nice sherry gastrique to cut through it all.

Gather is 2nd on my list of favorite new restaurant this year. Really just an awesome place, food and staff every time I go are exceptional! I'll actually be going today for my birthday lunch. I roll my eyes at some menu descriptions too but if the dish comes to the table and knocks my socks off they can call it whatever they want.

Hollandaise is an emulsification. I wouldn't think SV would have any use in making that sauce.

Some fresh ground short rib burgers and caramelized red wine onions.

Those Scotch eggs are awesome, great work!

Would you say moisture retention is enhanced buy cooking SV then shocking just like cooling braised meats in their cooking liquid is key?

Last night some Salmon, risotto made with shellfish broth, corn and peas. A reduction of port with black garlic butter to finish. Tonight! 28oz grass fed dry aged cowboy steak.

I think I'm losing my mind from the last couple posts... Ugh, yea all the temps I've been writing down are adjusted for my broken sensor, 53c is the true temp. Thanks for catching me in my temporary madness

Oh yes yes, I meant that 73c is my final new way of doing them. I bone them out and reserve the bones for stock and heavily salt before sealing. Recently I've taken to charring them on the grill afterwards with veggies and making a simple chimichurri to pour over after carving.

Thanks all