Todd in Chicago
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Posts posted by Todd in Chicago
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Todd
Did Northwestern have a second one on the shelf? Like you, I have been cautious and conservative about that particular piece of equipment having heard too many tales from years ago about 'pressure cooker painted' ceilings as I wrote elsehwere. Maybe now is the time to invest in a pressure cooker.
JBailey...
Yes they did! They had one more on the shelf, $223 - they also had the 5 quart one which was $189 or $199. I was pretty surprised to find the price on line with Amazon as it usually seems most things on Amazon are able to be had for at least a bit cheaper. A little off topic but I first walked in I saw a Kikuchi 9.5 inch sushi knife on sale for $149 and was almost going to get that before I saw the pressure cooker. I needed to make a decision between the knife and the cooker and of course I realized that I really LIKED the knife but don't really NEED the knife...so the pressure cooker was more or less a no-brainer. ;-)
Todd in Chicago
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A friend called me this morning and wanted to know if I wanted to roll with him to the kitchen supply store (he was getting his knives sharpened) - hard to turn down a trip to that store! (Northwestern Cutlery on Lake St. in Chicago). Anyway, they had the Kuhn Rikon 7+ quart pressure cooker there. I've been reading quite a few things here about the use of a pressure cooker in the book including a couple accounts on this forum about the carrot soup (Chris). I've never owned or used a pressure cooker, but was intrigued. I whipped out my phone and looked up the pressure cooker on Amazon doing a price check - weird...about the same price - so I grabbed it! I made the carrot soup as best I could this evening. It was totally awesome and the pressure cooker (even though I was a tad intimidated) worked easy and flawlessly. My wife at first made the "frown face" about more kitchen equipment, but once she tasted the soup she quickly noted that we need to make this for her parents on their next visit. That is a major "thumbs up"!!
Awesome!
Todd in Chicago
P.S. I feel like a complete newb asking this, but the recipe indicates to peel and core the carrots....how does one core carrots? I simply sliced around the core as best I could and used those pieces. Also, I thought I read that the core contained the most sugar, so I wasn't sure why those were not being used - anyone know?
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I just got my Rikon duromatic and am testing it out. I was under the impression that these units are silent unless brought to too high of a pressure. Mine gives off a constant, slight hissing sound (seems to be from the top valve) which I assume is pressure release. Is this normal? I was under the impression that this is not supposed to happen. This hissing starts to occur as soon after the pressure indicator begins to rise and is present regardless of pressure.
Hi there Avaserfi...
I just picked up a Kuhn Rikon Duromatic today and made the carrot soup as presented in "Modernist Cuisine". I've never used a pressure cooker before so was a bit cautious. I must say mine worked flawlessly. I had the pressure cooker on a burner smaller than the circumfrence of the cooker and on my gas stove around med-high. Once the top "popped up" and went to the second ring, I immediately lowered the heat to almost as low as it would go to see if I would lose pressure - I didn't, so I put it on as low as it would go. The pressure remained steady at the second ring for the entire cooking time (50) minutes. No sound at all - virtually silent.
BTW....the carrot soup was outta this world!
Todd in Chicago
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I agree with MSK on all his points and am JEALOUS that his wife let's it stay on the countertop. ;-) Actually mines been there since I got it since....I'm not really sure where I'll store it as it doesn't fit into any of our cabinets. Maybe she'll forget it's there????? LOL....
If you are deciding only on functionality, I would probably go with the VP210. For me, not a good choice. Too big and heavy to move around (remember - for me it's not supposed to stay on the counter). And as MSK has indicated, the VP112 ain't that light either. If could do whatever I wanted, I probably would have gotten the VP210 because I think the price difference is really only about $200 now. A 90 pound, no slim profile machine was not in the cards for me.
I did make the compressed watermelon squares too. What I found was that when I first compressed them and tried them was kind of disappointing - not really that big of a deal. The color turns really cool. But I found that if I left them in the bag - they got even better tasting after a few days. The wife was very impressed! (That's ALWAYS a good thing). I'm actually quite impressed with the machine and the folks I got it from (Homestead Harvest). I turned around and purchased 1000 of the 8x10 bags and 1000 of the 10x13 bags which I think should keep me set for quite some time.
Cheers...
Todd in Chicago
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Regarding bags for the VP112.....
Excuse me this has been asked already but I don't think I saw the exact answer.
The VP112 comes with some great sample bags. Can you use the regular bags from ARY for SousVide use? Or must you get the "Cook in bag" ones? I believe the "cook in bag" ones priced double (I think). Does anyone know? Is this simply a matter of being "cautious" on their part or do you think differnt materials are used and cooking in these bags could leech chemicals.
Thanks....
Todd in Chicago
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Just a random thought.....
Hmmm..From when I first heard about the set, and finally decided to put in my pre-order in July (I figured I could save up the money in 6 months and honestly thought it might be delayed even further - as it actually ended up being), I didn't really think of this as a cookbook. That's just a matter of semantics I suppose and my opinion on what a cookbook usually is. I saw this (based on my reading of these forums, zine articles, etc) really as more of a treatise on cooking, the "how and why" of cooking as viewed scientifically, with a focus on Modernist ingredients, techniques, and equipment. Recipes to be provided as illustrative examples of those items. So I never in my mind categorized it as a cookbook.
Cheers...
Todd in Chicago
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London, England.
Alas, I am not doing any public speaking, but will be doing some press visits.
For all of the nutballs out there (I counting myself as one!), is there any list of the press visits tentatively scheduled?
Cheers....
Todd in Chicago
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Todd:
What was in the bag besides the salmon? What was the thickness/time/temp. of the first cooking before chilling? How much vacuum did you apply (chamber? clamp? ziploc?).
Hi Pedro! Thanks for asking and offering a suggestion.
So, I've cooked salmon before using the temp/times from Doug's book before, but have never frozen them after cooking.
I can't remember what was in the bag with the salmon, but I believe very little. Most likely only either some butter or a splash or two of olive oil.
This was sushi grade Norwegian salmon that was typical of what they sell here in the states; about an 1.5 inches in the middle tapering down to "very thin" on both ends (no skin). I sealed the salmon using the Sous Vide Supreme vacuum system - most likely running on automatic. In looking in my "Sous Vide for the Home Cook" book; I would have cooked them for about 45 minutes @ 140. I would have then quick chilled them in a pot of icewater for 30-40 minutes and then put them in the freezer.
On the reheat, I would have set my bath (Sous Vide Supreme) for 130 and placed the frozen salmon in for approx. 1.5 hours.
I don't recall ever having the problem when I simply cooked the salmon and then ate it right away, but I never froze it before.
Once again, since my wife LOVES salmon, it would be uber cool to be able to buy a large portion and cook/quick chill it and then freeze it.
In response to another reponse here, my thoughts on why I don't simply buy the salmon and vaccuum and freeze it raw was that I thought I read the the quality would be higher by cooking it first. For example, a cooked piece of salmon frozen would be in better shape and taste better on the reheat 3 weeks from freezing than a raw piece of salmon being vacuum packed and froze. Is this a misunderstanding on my part? Which is better? Freezing raw product or freezing cooked/quick chill product. Specifically salmon.
Thanks all!
Todd in Chicago
P.S. My VP112 just arrived today! I can't wait to check it out tomorrow!
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This ever happen to anyone?
I made some salmon a while back. Cooked (followed Dougs book temp/time), quick chilled, and then froze. A few weeks later I put the salmon (frozen) in the SVS at 130F for about 90 min.
The salmon ended up sticking to the inside of the bag. I don't recall that ever happening before. Although the salmon wasn't bad, I was so bummed because most of it ended up shredded that I think it may have "damped" the taste (to me). Anyone have any ideas? Is it because I froze it? Could I possibly have overcooked it? My wife LOVES salmon so I would love to be able to make some and keep it frozen and just do a "heat and serve". I realize this is not the best approach for absolute quality, but the ability to do this sucessfully would go a long way to being able to make a quick and healthy meal. Did I mention my wife loves salmon? ;-)
Todd in Chicago
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Chris...
Thanks for the updates. Overall it sounds like you are pretty happy with your purchase. I think probably for most (and I know that you have said this already), the price of admission with this machine is worth it just for being able to bag liquids. Mine should be here on Tuesday, can't wait!
Todd in Chicago
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Anyone know if the PR march will include Chicago? I now someone in Chicago who would like to find a way to sneak his way into one!! ;-)
Todd in Chicago
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Thanks Chris....yeah that should be fine. I think the reason why I got into the "multiple seals" deal anyway was because I was worried about a small drop of liquid making a "loose seal" on my vacuum sealer. With the VP112, so long as care is taken to NOT get liquid on the seal area while putting the items in the bag, I should be golden! Thanks again....
Todd in Chicago
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Wooohooo! My VP112 should arrive on Tuesday if all goes well. Conrad over at Homestead Harvest was great!
Does anyone know if the VP112 can make a second or even third seal on the bag? I mean, I know it can but without re-vacuuming? I've gotten into this strange habit of double/triple sealing things.
Cheers...
Todd in Chicago
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Darned you Chris and lstrelau! Darned you!
I couldn't wait for the answers and made a few calls for the VP112 but of course, was not very successful - until I called Conrad. He had two units left and was willing to provide the same price to me as he did to Chris. Now he only has one unit left! LOL!! <big grin on face>.
My wife allowed me to make the purchase based on the condition that I remove the Ronco Rotisserie "Set it and forget it" oven - I didn't see a problem with that so I should have my VP112 by Monday at the latest.
I told him about the great things folks were writing about his service on this forum and he was asking about SousVide in general and was thinking he may need to get one to see what the fuss is about. Cool! He said he saw a surge for these a few years ago (chamber vac) and now another surge. I let him know about the "Modernist Cuisine" which he had said he had heard of....."You mean the "tome"?" LOL...yes. Anyway, I'm sure the VP112 will work perfect for me, and even better if it can do some of the compression being talked about. Unfortunately the VP210 would most likely not make it past the "chosen one"'s decision making for what can/cannot be allowed in the kitchen. ;-)
Can't wait!
Todd in Chicago
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Can anyone who already has the 112 comment on it's ability to compress and infuse fruits (such as the infamous watermelon)? Or do we have to wait until Chris gets his? In reading these posts it seems for most here that is the biggest question.
:-)
Todd in Chicago
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Although there is no open kitchen, you might want to check out Blue 13 in River North. Fun dining experience with starters such as "Lobster Pizza" and their Beef tartar is amazing! Entrees may include Waygu short rib, and the venison is awesome too! You should just be able to slide in at around $50 a person if no "adult" beverages are ordered. Check out their website, we love it! Also, the place is small so 20 people will likely fill about 1/2 the restaurant or more, unique (flash tattoo art on the walls), and the food is really good. Just like others have suggested, perhaps you can cut a deal with them to lower the costs and perhaps provide the crew with a small tour of the kitchen.
Cheers...
Todd in Chicago
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So I'm not completely sure this is the right thread for this question, but I couldn't think of a better one, so here goes... I've got some short ribs that I'm planning on doing sous vide. (36-48 hours at anywhere between 55C and 60C seems to be the consensus, yeah?) I've got it in my head that they'd be good with hoisin sauce, only I've never really worked with hoisin before. Can anyone give me any pointers? Should I be coating them with hoisin (and maybe other stuff?) and cooking them that way, or is it something I should work into a separate sauce that gets added at the end?
I think that hoisin sauce is sort of one dimensional for a dish that will be remembered by all with a little more work invested.
here is a link to a recipe for momofuku short ribs SV. Momofuku recipe.I substituted cranberry juice for the pear juice and it came out fantastic. This was one of the first things I did after I built my SV system and it is the one that keeps getting requests for more. Try it, you will definitely like it!
I put the meat and marinade in the bag and then froze it overnight before sealing it. This prevented the Foodsaver from sucking the liquid out of the bag. There have been many posts about using Foodsaver bags for long cooking periods so I double bagged it (and continue to do so as a matter of course whenever the recipe will run for more than 8 hours). I have never had an outside or inside bag leak so I guess it is not as big a problem as Indicated elsewhere. In any event, safe is better than sorry and bags are cheap.
Good luck with your ribs.
I'll second the vote for the Momofuku marinade....I could probably put that on my shoe and the shoe would be delicious!
I have a SVS and their vaccuum sealer which of course doesn't handle liquids well. When using the Momofuku marinade, I use the ol' "ziplock back underwater" trick to get the marinade in with the ribs with almost zero air. I then seal that in my regular SVS bag. For some crazy reason I've gotten into the habit of triple sealing ALL my bags. I guess my thought process is that it doesn't cost any more and only takes a few moments longer to do.
BTW; I love that Momofuku book! What a hoot to read!
Todd in Chicago
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Meredith....
We just had the Momofuku short ribs last night and they were great! That marinade is awesome! I have fryed them in peanut oil before (due to a "near miss" the wife has temporarilty banned me from frying..... :-( ). I did use the Iwatani on them and they were still fab! The leftover sauce/broth can also be used with other meats to decent effect.
Cheers....
Todd in Chicago
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Holey Guacomole!!! I placed my pre-order from Chicago on July 19th! Amazon just sent me a notice that my order for "Modernist Cuisine" has shipped! Holey Smokes! Just checked the due date......DUE TOMORROW!!!! I've got goosebumps!!
A "VERY HAPPY" Todd in Chicago
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Hi Chris....
Sounds awesome! I can't wait! My preorder was in on July 17th, so I'm wondering where that ends up in the "queue".
The best mac and cheese I've had was one at a no longer open restaurant in Chicago called "Rushmore" in which they made it with smoked gouda. I would LOVE to try this recipe with smoked gouda! CANNOT WAIT!!
Todd in Chicago
Pressure Cookers: 2011 and beyond
in Kitchen Consumer
Posted
JBailey...
Thanks for that link. I must say I had visions of exploding pots as well, and let me tell you I was VERY cautious when twisting the handles to "free" the lid from the cooker. After my first attempt at using this, it really helped put those feelings back in check. Obviously one needs to take the proper precautions, but pressure cookers have been used for many years and the advances in the technology now are very good. This does not mean an accident cannot happen, but if you use common sense and follow the directions, I think these can be very safe. I can't wait to try more recipes using this device. Tonight though, pork chops sousvide (pork from "The Butcher and the Larder" on Milwaukee). Big thick inch and half chops, as they said "the hog was walking around on Monday, had a bad day on Tuesday, and was in the shop on Wednesday".
Cheers...
Todd in Chicago