weedy

My ripoff of Alan Wong’s avocado poke stack.

Julia Louis-Dreyfus? Or Julia Roberts?

When you say blanched in the IP, do you mean steamed actually? or dipped into boiling water?

Every recipe I see for "Soy Sauce Chicken" specifies actually boiling (often after a quick fry)... which is in inline with my original feeling that your temp is way low, but also brings up the point that SV might not be the right method if that's the result you want.

fill the bag... freeze it... seal it and SV

also: http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html#temp

I'd wonder if they are velveting it but I might add that if they BOIL the sauce and then put in the chicken in some reasonable time frame after boring, it's bound to be a lot hotter than 140f in there. 140F chicken has an almost rubbery texture that not everyone likes. To get a more "traditional", falling apart, kind of texture you need to go 150-160. http://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html

Did you transglutaminase the bacon onto the steak as well? how did you set the transglut? Sous Vide? Activa? another 'brand'? thanks! looks brilliant

Vegetarian Indian night. Baingan bharta. Channa Saag toor dal

Linguini with clam sauce and shitake mushrooms. Roasted Brussels sprouts.

do you SV in the sauce? Or just sauce it on the plate?

Togarashi seared swordfish with wasabi beurre blanc. Micro chervil

I'm bringing this back to add TAMALES They come out delicious, and almost right, but always not quite set... too mushy and loose no matter how long (seemingly) i steam or pressure cook them.

1 minute is too short

I think it was 5 mins plus quick release. it was WAY overdone.

And yet, I tried Bok Choy as per an online recipe and it too was way cooked to mush.

That’s what I a m MAJORLY finding... times suggested seem to often lead to overcooking. Sometimes severe over cooking.

quick and yes,I "normally" do squid with an instant sear and done

https://www.hippressurecooking.com/calamari-in-umido-calamari-tomato-sauce-or-side-dish/ but it to be clear, the only thing I really took from this is the time recommendation.

No question. But seriously, any thoughts ? most of the squid virtually liquified.

So today I made a chile sauce and then cooked squid in it in the IP. Everything was nicely flavored but... The large squid bodies I stuffed came out way tender. Almost too much so but acceptable. But the smaller rings and tentacle pieces I put in all but completely dissolved into the sauce. WAY too over cooked. I did 20 mins under pressure (as was recommended in an internets fra diavolo recipe). Do you IP wizards do squid? did I just go too long? sorry for the phone typos

Everything is better with duck fat.

If you’re talking about long multi hour cooks, then sure, SV it and then retherm there with the circulator. But for the typical 1-2 hr cooks, it takes as long to retherm, or near enough, so I’d prob just cook there.

Share the source.

I heat garlic in oil over low heat. Then I bung it in the ISI whip and charge it with N2O to pressure infuse. Strain and USE I DONT KEEP IT. But still, who is looking to keep infused garlic oil at room temp or for more than a few days? “. failure to acidify will result in a final product that must be stored under refrigeration and used within two or three days.”