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Posts posted by philie

  1. Pressure-Cooked Pork Belly Adobo

    This looked good in the book to me so I thought 'why not' :cool: ... So I made a half batch

    I measured out all the ingredients (everything shown below except the soy sauce) and thought ... "is that it?" :huh: not much really goes into this.


    ... in then out of the pressure cooker ...


    Strained, reduced, glazed ...


    WOW! This dish packed some flavor! By far my favorite recipe from the book thus far. It is dead simple to make, has relatively few ingredients but transforms into something truly wonderful.

    Some of the meat (the bigger muscle pieces furtherest away from the skin) dried out a bit but didn't detract too much from the dish. I'd be interested if anyone had any ideas on how to avoid this ... I've never had much luck with pork.

    None the less a great recipe for a great meal.

    wow, that looks great and easy!

    any chance for the measurements? my book is still on the way!


  2. hey guys,

    i have a small question concerning cooking large numbers of chicken:

    i am cooking for a hug crew and want to make sous vide chicken breast salad.

    i prefer to cook with frozen chicken breasts due to the price ( is this a problem sous vide? )

    also, my greatest concern is:

    i need to prepare the food one day in advance, how can i cook the chicken and work with it without creating a threat due to bacteria?

    also, is anyone having some advice about cooking times?

    just to make it sure: the chicken the next day is supposed to be cold.

    thanks in advance for you infos!

  3. Rillette pork or duck anyone? I have a French themed dinner Thursday and would love to have a little toast and rillette course.

    Cant help sous vide themed with that but have you tried heston blumenthals pottet duck from heston at home?

    would be more than interested how it works, should work perfect in a sous vide!

  4. thanks a lot! sounds really interesting!

    i will check the recipe out if it also works when i make the egg at 68 degrees celsius since i need the yolk to be stiffer!

    edit: can i leave the modernist cuisine egg over night in the fridge without any problems or will it cause eventually any bacteria?


  5. hey,

    just read the topic and realized it didn't help much so the question is up again!

    the problem is that sous vide would be perfect since i have to cook 100 eggs. also, i would love to know if it is ok to take hard cooked eggs, place them in ice water and use them the other day, appreciate you help, i will start experimenting!

  6. hey guys,

    once again a question concerning sous vide from me to you.

    i would like to produce a perfect almost hard cooked egg ( hard white and firm yolk).

    i have seen some charts about eggs sous vide cooked and thought about cooking it sous vide for 1 hour at 67 degrees celsius and the cook them for 2 minuted in boiling water.

    does anybody have any experience with eggs cooked this way?

    its quite important for me they the egg white is really stiff and not runny and the yolk is still a bit creamy but not runny either.

    i appreciate your help!


  7. hey guys,

    just wanted to let you know my first test about the "rippchen" precooked and brined pork.

    i just made one piece for 8 hours at 58 celsius and one for just 1 hour.

    i have to say that its been hard to tell a major difference, maybe the 8 hour piece was a bit more succulent but both were very nice and tasty. i have to test it with a larger piece, about 5pounds and hope it will work out nicely.

    thanks again!

  8. Hey Phil, welcome to egullet! My kind of comfort food as well. For 2 servings I used 1/2 cup of arborio, 1 tsp of smoked paprika, 1 1/2 cup of water, chicken or vegetable broth, 1/2 can of tomato sauce (approx. 200 grams), 1 link of Spanish chorizo cut in small pieces (approx. 100 grams), 6 diced sweet piquanté peppers, chopped onion, garlic and s&p to your taste.

    Sweat onions and garlic with olive oil or butter. Add chorizo and cook on medium heat for a few minutes. Add paprika, rice, tomato sauce, water or broth. Bring to a boil and then cook low heat uncovered for about 30 minutes. I chose not to stir the rice every couple of minutes like I do for risotto since on this method all the water was added at once. Once you've reached rice doneness to your liking, add the peppers and serve.

    It was my first time using piquanté peppers. They will give a sweet and mild heat taste, perfect combination for chorizo. Let me know how it goes!

    *edited for larger font size.


    thanks a lot for the recipe! i will try it soon and come back to you but i am almost 100% sure it will be very, very nice!

  9. Arroz con Chorizo y Pimentos. I coud eat chorizo everyday....



    any tip how to make it ( or even a recipe?)

    that looks like a perfect delicious comfort food meal!

  10. thanks to all of you for the information! i will definitely use a lower temperature!

    i know that isn't a sous vide needed cut but since we are very limited in terms if cooking material i (its an outdoor location) i thought it would be best just to bring my sous vide device.

    @kennteth : its exactly the type of meat pep. showed on wikipedia, but actually there are two types of the frankfurter version, one which has no fat at all and one with a nice marbling which tastes much better in my opinion.

    @rotuts: on tuesday is the marked, i will try and am very interested in the answer aswell!

    @pep: yes, very very sure its cooked. there also is the regular kotlett which you have to brine yourself but frankfurter rippchen is mostly cooked and not to be mixed with kasseler rippchen ( which is cooked swell i thin )

    so thanks to all of you, i will try to reheat it at a lower temperature and experiment with cooking times!

    btw. sous vide cash is my favorite iPhone app! unfortunately there is no info about already cooked meat ( which is totally ok since its pretty useless to reheat cooked meat in terms of sous vide qualities )

  11. dear egullet members,

    i am very happy to be part of this forum from now on!

    i read the egullet forums every since but now that questions arise - especially on the topic of sous vide - i though it would be time to become a member!

    i hope it is ok if i post a question already:

    i will be preparing a sous vide dinner - a typically south german dish called "rippchen" which translates to ribs but actually is brined and precooked meat. i would love to cook the meat which already is cooked, btw. it is pork cutlet, to be prepared sous vide. anyway, i did some test at 68degrees celsius for 2 hours and the meat came out rather dry and chewy. since i will be preparing about 5kg (10pounds) of meat i would love to know your suggestion since i have never handled the already cooked meat to make it even tender.

    thank you very much in advance!


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