Justin Uy

Anyone here ever tried to SV a beef tenderloin chain? I've never cooked with it before, and none of my books have references, so I'm unsure whether I should treat it like a tough cut and give it a long time or a tender cut and just bring it to temp.

I'm calling this one "force in balance" Protein is a piece of beef short rib meat taken from 3 short ribs that was stacked and bound with transglutaminase, sous vide for 72 hours at 57C, seared, and sliced into a cube with 3 sides seared dark and 3 sides freshly sliced and light. It's sitting on top of a pillar of wilted and roughly chopped spinach. The design on the plate is one half of homemade pesto, and one half homemade steak sauce.

They actually met their funding goal this morning, so they'll be going into production with them if anyone is interested in picking one up. I'm already in for one.

Hey all, I recently tried the Sous vide Earl Grey Gin/Earl Grey MarTEAni recipe at the SVS blog: http://blog.sousvidesupreme.com/2011/01/sous-vide-infused-alcohols-syrups/ And the process of making the Earl Grey-infused gin intrigued me. I started thinking thinking about other things that I could do with the process, and the next thing to come to mind after the tea was coffee. What I have in mind is some sort of coffee infused tequila or whiskey (sort of a riff on Patron Cafe or Irish Coffee). The problem is that my knowledge of coffees and teas is sorely lacking and I don't know what a reasonable starting point might be for the "brew" time and temperature for coffee (or other types of teas for that matter) since I assume there are some differences between brewing in water vs alcohol. Any insights would be greatly appreciated, thanks!

I've taken to a low-carb diet for the past few months, so here was my first shot at doing a faux ramen: Beef broth slightly thickened with xanthan for body, minced wilted baby spinach, thick cut bacon, a sous vide egg (64.5C for 70min) and shirataki noodles.

Sous Vide Hanger steak with David Chang's Ginger Scallion Sauce and Sriracha on Bibb lettuce.

Ooh, good point E. Luckily these particular pieces were top quality and from a butcher and fishmonger I trust, but in the future I'll definitely remember to give the area a pass with the torch to be sure.

This is an idea I posted a few pages back that several of you helped me get some ideas on how to execute. This is my Surf & Turf. Top Left: The patients, one prime ribeye, and one cape U10 cape scallop Top right: Surgery complete, the knob of fat under the rib cap was removed and replaced with the trimmed scallop, glued in with Activa RM. Bottom Left: I knew the scallop and steak had different ideal times/temps, so I went with setting the bath hotter than my final temp to make sure the steak got to temp while the scallop didn't spend too long in the bag. Calculation showed that about 40 minutes in a 56C bath would hit a core temp of 52C. Seasoned simply with salt and pepper and seared in a cast iron pan. Bottom Right: Science! The scallop had just the right consistency to stand in for the Ribeye fat, and brought that nice briny sweetness that scallops have. All in all I'll call it a win and something I'd try again.

Has anyone tried making the MC Garlic confit? I made some on Friday via the SV method, and I came out with a really flavorful result, but I was unsure what the proper storage for it was, so I sealed it in the mason jar and tossed it in the fridge. It looked fine for the first day or two, but when I looked at it this afternoon there were some spots around the garlic where it looked like the olive oil was beginning to cloud, and when I checked the fridge just now, all of the oil appears to have congealed into a solid (but soft) green mass. This is my first time making/handling any sort of confit, so I'm unsure if I handled something incorrectly or if this is an intended effect? Should I just pitch the batch? Maybe I somehow contaminated the oil when I spooned some out to baste a pork loin, or perhaps the jar wasn't clean enough to start with?

Thanks for the input all! It looks like I'll end up making a special trip to Jungle Jims in Cincinnati to try to hunt down some fatback.

Hello all, So I just got my grinder attachment for my Kitchenaid, and my sausage stuffer will be coming soon. I'm interested in trying to make some sausages for the first time when they come in, but most of the recipes I've found call for pork fatback as the fat component of the sausage. The grocers near me aren't that great, and I haven't been able to source any locally. I do have about a pound of leftover duck fat in the fridge though. I'm not sure what particular properties of fatback make it so popular for sausage making, but do you think frozen duck fat would be a serviceable substitute? Thanks much, Justin

Hanger steak is probably my favorite cut to do sous vide. I've got two of them sitting in the fridge as I type this. I'm going to agree with the others and say doing it to temperature is the way to go. I've gone as long as 12 hours with it, and it didn't lose any texture, but it seems that the longer that it's in the bath, the more the kidney/organish notes come to the surface.

The only savory meringue recipe I know of was printed as "Anti-meringues" in Jeff Potter's Cooking for Geeks (great book by the way). It uses egg whites and sugar in the standard proportion with the addition of Lactisole (marketed as Super Envision) which is a powder that, in small amounts, will neutralize the sweetness of sugar.

Really more of a pre-amble to dinner, but I thought I'd post it anyway: Fergus Henderson's bone marrow recipe. Oven Roasted marrow bones on toasted slices of baguette. salad of parsley, shallot, capers, lemon juice and extra virgin olive oil. This was my first experience with bone marrow, cooking or eating, but it definitely won't be the last! The marrow was super rich, and the counterpoint from the acid of the salad was perfect.

It's a powder product that temporarily suppresses the tastebuds ability to perceive taste. It's primarily used in products that require large amounts of sugar for chemical or texture reasons, for example making a normally textured jam or jelly without being overly sweet, or making a meringue without the overly sugary taste. Domino markets lactisole as "Super Envision"