ScottyBoy

Damn, it came with two and I figured I would try that but can't find the other.

Treated the same as most tough cuts I do 73c for 48 hours produced a tender awesome boned beef shank. Picture was from my first attempt, I've since adjusted for just a more of a medium rare. So my Sous vide magic is off by a crazy 15c. I am not the most tech savvy guy, any of you SVM guys know how to fix?

I would just go traditional with stock, SV can get a little out of hand when tradition is the best road to take. I actually only use chicken bones and water to make my chicken stock, same with all others (only the bones) it's a clean flavor. Epicureanrebel, you obviously have a lot to contribute but would you mind cleaning up your grammar a bit? Your posts are a little hard for me to read. Welcome!

Yeah I first thought is too much water. It clumps up like crazy if it sits in the moisture instead of the small amount of hot liquid cooking it with the steam it gives off.

You're right that for halibut it looks undercooked but if you enjoyed it, it flaked and it was cooked then there ya go. To me, fork = no good. I don't like to put anything BUT the food in my shots hence the white plates, no garnish and a white background. The piece is so long that maybe if you had cut it in the middle then offset stacked the pieces it might be a little better. That's my $.02 and all your photos look a x1000 better keep it up!

Ohhh just got my copy, geeking out pretty hard!

When cooking eggs SV I have always used the same size of egg. I use the eggs I get from my friends for other applications because they are from different types of chickens and different sizes. Would it be true that because it never exceeds a certain temperature that all the eggs would cook the same at 147 for 50 minutes?

Well I figure that by shocking them and bringing the interior back to fridge temps when you brown the outside to get the crust that your want by the time you're done and rested the center has only been warmed back to that original temperature of 60c. This is my technique when doing this dish at an off site party. I can brown all sides wrap in foil to rest and when I carve it's nice and warm, the done-ness on the interior of the meat is perfect.

Are you shocking them after the SV then holding until service? If so that should produce a nice medium temp. This are mine at 60c for 48 hours. Shocked, portioned, fried and rested 5 minutes.

So time to start thinking for winter, all that's producing right now in my space are artichokes and tomatoes. Here's a picture of a box I put together for a friend and a link to the rest of the album of the garden I built to supply for my private dinners. Vegetables yay!

Inspirational, everything looks killer!

Sandwiches in a can anyone?

When I do the little peeling of leaves and trimming in the beginning yes, but once vacuumed and in the water bath they don't oxidize.

I've only done the baby ones I'm growing right now but I only peel off the outer leaves until the tender ones, trim the top and nip off some of the stem. The thing I love is not having to completely clean them down before cooking, I cook for 45 minutes at 185 in some butter and salt then shock, clean them up and am all set to go. I've posted this picture before but, because of the similar size of my carrots I can cook both at the same temp and time for perfect results. Looks like to me in the book that the large chokes are fully cleaned, hallowed out with only a little leaf left on and stems are taken off.

Every place I've worked around the Bay Area used kennebec potatoes.

Couple lunches this week, The taco truck that Bourdain went to in the SF episode is 10 minutes away from me in Oakland. The best Bún bò Huế in Oakland at Pho King near that same taco truck. Yum

Yeah those fries look spot on.

I guess I'll add my upside down fig cake since it's the season. It's the first recipe I posted here and it sounds like my description was followed by a user and the results turned out great. 1 1/4 sticks butter 1/2 C light brown sugar 2 T honey 10-12 fresh figs stems off and halved 1 1/2 C flour 1 1/2 t baking powder pinch of kosher salt 3/4 C sugar 1 cap full vanilla 2 eggs 1/2 cup whole milk Oven to 350 Butter a 9x2 inch cake pan and line the bottom with parchment. Melt 4 tablespoons of the butter in a sauce pan, incorporate sugar, honey and cook until smooth. Pour into the cake pan. Place the figs cut side down all over the pan. Whisk flour, baking powder and salt in a bowl. In a stand mixer whip the remaining 8 tablespoons butter, sugar and vanilla for like 3 minutes. Add eggs one at a time until smooth. Lower the speed and mix in the dry ingredients in 3 parts alternating with the milk. Pour the batter into the cake pan. Bake at 350 for about an hour, use the toothpick test. Let it cool for another hour before flipping over onto a plate to un-mold. EAT!

Sounds killer, remember there's a lot of porcini flavor in that soaking liquid so I'd add it back to the stock (if you didn't).

Damn! I was looking forward to this during my trip in December!

I don't understand how there's a "The Next Iron Chef" season again. How many Iron Chefs will there be?

Just to comment. I recently had a big sous vide test night. Cooked ribeye, a couple different vegetables and pork loin all finished on the grill. When it came to the swordfish that someone brought I just grilled it. I'd say it's one of the hardest fish to get right but it the case of these 2 inch steaks, I just went traditional.

My great Grandfather's boning knife. Sharpened down so much I might as well just hang it as an heirloom. Also have my Grandfather's cast iron skillets and "chicken frying pot".

But was it ever good?

Nothing does it for me more than onions browning.