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stomsf

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  1. Ok, I'm WAY overcooking as its just the three of us this year, but Thanksgiving is all about leftovers, right? Turkey, sous vide with herbs de provence (dark and light meat) Artichoke/Parmesan Cornbread Stuffing Mashed Potatoes Roasted Asparagus with miso butter Cranberry/Orange zest Relish Pear/Cranberry/Gingersnap Crumble
  2. stomsf

    Recipes that Rock: 2011

    Thanks Emily. This was awesome! I worked around the broil/bake issue by sous vide-ing the chicken thighs for 90 minutes at 152 deg F. Then finished the thighs with a quick char on a hot bbq grill. The smell of roast cashews and cilantro is still in the air.....
  3. Welcome to Sous Vide HH! My guess is that yes, you probably overbrined the chicken. I've had great success cooking individual portions first then refrigerating -- either a quick dunk in a bath to reheat or in a real pinch I'll nuke them but only to warm -- of course finishing in a hot cast iron pan for a sear is great. I've actually served chicken for a dinner party that had been cooked a month or so in advance (I had forgotten about it in the back of the fridge ) and it was great. Not that I'd recommend it, but it did keep quite well.
  4. Just watched Rick Moonen's video recreating the dish. No crust on the bottom, no pea salt, I don't think the herbs were fried. I'd never even thought to question these videos before. Thanks IndyRob. I didn't take the time to watch Rick Moonen's video and you're right, he didn't use any pea salt nor crust on the bottom. Carla did a good demo with some good techniques thrown in on Jimmy Fallon last night. Can see the crust pieces she means to include on the bottom and she actually has Jimmy grind up her pea salt.
  5. They have actually posted the recipe on the BravoTV website. Though through initial first glance, the recipes are as bad as the show with product placement (1st step mentions a KitchenAid mixer). The discussion on the bottom crust was how some restaurants make a pot pie by just covering the top of the container with crust; hence there's only a crust on the top. The old Swanson Pot Pies I remember in my youth always had a full layer of crust all around the chicken, veggies, and gravy. The bottom never quite cooked, which in some ways maed it the best part. They also talked about the pea salt, which I also had never heard of before this episode. That's one of the things I like about being a total neophyte and watching these shows -- I learn something that may be of use in a future recipe or experiment.
  6. We've had our Berta for about a year and a half now. Mostly pleased with it, it's a huge improvement over the Frigidaire we used to have (but what wouldn't be?). Pros -- love the power of the burners, the overall feel of the unit. Feels solid, well built. Oven heats up quickly and seems to bake evenly (but admittedly I'm not a master baker). SS top is easy to clean, seems to be a fingerprint magnet on the front but we've gotten used to it. Cons -- had to trust not having electronic readouts to confirm interior temperature of the oven. Adjusted to not having a self-cleaning cycle. We invested in the Bertazzoni ball bearing shelves, but found they were kind of a pain in the rear -- they've been relegated to the warming drawer. Overall very happy with the range. I don't have experience with a Viking or others in that class, but I definitely enjoy cooking on the Berta.
  7. stomsf

    Recipes that Rock: 2011

    OK, I was completely skeptical of the broccoli soup. How could something so simple, no chicken broth, no miso, no additions that I would totally add, how could it be good? I'm sitting here now and marveling at the simplicity of the dish. YUM! This will be on the menu of our next dinner party, and I'm amazed at how nice this is and so SIMPLE! I even forgot to add the olive oil at the end as I just wanted to dig in and try it.... Amazing. Thanks for posting!!
  8. Hi Duncan -- There was some discussion on this last year but as I recall, the advice was to do a quick dunk (30 sec) in 180 deg F water to quickly kill off any surface pathogens. I did that with some short ribs that were suspect and did end up tossing them in the trash after cooking as the smell lingered, but that was mostly my fault for keeping the meat far longer than I should have before bagging it. Mostly now I try to bag quickly, and always do a smell test before bagging. Keep experimenting!
  9. Question -- if I make sous vide egg in the shell (my normal MO has been about an hour at 146.5 deg F), will the eggs be safe for awhile if I lower the temperature? I want to keep the eggs warm for dinner (roasted asparagus/miso butter and a sous vide egg) but also warm up my proteins (SV Chicken and 72 hour short ribs). If I drop my bath to say, 120 deg F, would it be safe to keep my eggs in the bath until serving, along with the warmed proteins (to be seared/deep fried right before serving)? I'm thinking of keeping the eggs at temp for the cooking time, quick dunk in an ice bath, while the water cools, then back in the bath until dinner.
  10. THANK YOU! I was convinced I did something wrong -- after the first time I made the retrograde starch I thought this was just OK -- the next two times were disasters and I thought I must have been totally screwing it up. So my next try will be to just boil the heck out of the slices until they're at the texture I'm used to cooking them when not retrograding. Thanks!!
  11. I'm with the others -- try it all! I've had my SVP for a month and made all sorts of goodies. First the instant gratification -- the quick things are eggs (my fix temp is 146.5 deg F for a little less than an hour) and chicken breast (I hated chicken breast before Sous Vide) at 147 deg F for 40 minutes. Other quick things to help with the excitement were steak and pork, as well as the retrograde potatoes mentioned above. If I were more a fish fan I'd do more fish, but sadly I'm not. Though I did enjoy a fresh piece of cod, I wasn't so much a fan as to go back. Then definitely the LTLT options, once you have the patience. The short ribs for 72 hours are truly amazing. I did the Vadouvan recipe from 4505 Meats. I did try the retrograde potatoes but not vacuum sealed (filled the ziploc with water) but it wasn't as good as the potatoes I vacuum sealed. I don't want to clog my circulator with starch so I'm not intrepid enough to dunk raw potatoes in the bath. Have fun!!!!
  12. Thanks all! So I did a sniff test and was so excited to start the cooking that I totally forgot to do the pre-sear. But the short ribs came out beautifully. I chilled them in the afternoon and served them about 4 hours later after doing a quick warming in a warm water bath. So good that my Mother-in-Law demanded a sous vide machine for her Christmas present!
  13. Definitely chill it. If you leave it warm, it will linger in the danger zone for far too long. Pop it into an ice bath. Then refrigerate. Transport to your MIL's in a chiller. You can reheat in warm water at the other end before searing. Just add hot water every so often to keep it above 55C. Thanks Nick! Just the thing I was worried about. Will let you know how it all turned out!
  14. OK, new question. Have been cooking a chuck roast (in a Thai aromatic marinade) and short ribs (vadouvan, from 4505's website) for 2 days (tomorrow is #3) and will be serving them at my MIL's tomorrow evening along with a batch of retrograde mashed potatoes. The question is transport..... I plan to sear the meat right before serving, but I'm torn between taking the meat out and chilling it for transport, or leaving it to stay in the vacuum bags for 2-4 hours and then opening. Either way, if chilled or at room temperature I'd warm a bit before searing. Also I am planning on doing the first step with the retrograde potatoes and then chilling them -- will do the second step and finish the potatoes right before serving, as the water bath is full of beef at the moment. Better planning would have been to do the potatoes first as retrograde potatoes are great reheated, but that's hindsight for you. So any suggestions on the meat? Chill or leave warm?
  15. Thanks Doug! Just what I wanted to hear -- will do a smell test and a quick sear using a butane torch before bagging. Vadouvan Short Ribs here I come! )
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