TdeV

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  1. Oops, I forgot to mention that this is the best conversion table I've found yet www.chefs-resources.com/culinary-conversions-calculators-and-capacities/dry-spice-yields/
  2. I used to have one of those scales. It could measure an amount, but one was unable to add a few grains of spice (or tea leaves) and have the scale re-calibrate. So I tossed it.
  3. @rotuts, why the worry about a double set of gloves? Which part has the possible contamination?
  4. There's a rub for the chicken, @Anna N. Has paprika, cumin, mustard, fennel seed, black pepper and a little olive oil.
  5. Does anyone have a conversion table between whole spice volume and ground spice volume? (An internet search produced some very short lists, some of which were obviously false. Perhaps I'm not using the right terms?)
  6. Here's a nice recipe for Chicken with Mint sauce and I'm looking to prep a chicken for tomorrow. I've been wondering whether I could apply this rub under the skin (rather than on top of the skin) for greater flavour?
  7. Fruit turnovers

    This afternoon, I am planning to make some turnovers with commercial frozen puff pastry. I have some perfectly ripe peaches and blueberries. And a splash of maple syrup. I wasn't actually planning on cooking the fruit. Should I? I'm wondering if there is some powder I could lightly sprinkle on top of the fruit to keep it from getting too wet?
  8. In preparation for a potluck (perhaps a bit excessively), I used my new Joule and made a few recipes. Thanks to this post, I referenced some new cookbooks. The first I have had for several months, though as I have made many items, I didn't end up choosing many from that source. The second was from the library, so it became my focus. From THE COMPLETE SOUS VIDE COOKBOOK by Chris McDonald, Canadian ex-restaurateur, I made Aloo Gobi with cauliflower, russet potatoes, garlic, jalapeno, ginger, coconut milk, coriander seeds, cumin seeds and turmeric. Then from SOUS VIDE AT HOME: THE MODERN TECHNIQUE FOR PERFECTLY COOKED MEALS by Lisa Fetterman, I made Pork Rib Adobo. Marinated with cider vinegar, fish sauce, soy sauce, garlic, jalapeno, brown sugar, bay leaf, and black pepper. Then sous vide at 158F for 12 hours. Coffee-Spiced Pork Tenderloin Rubbed with ground coffee, brown sugar, cumin, cinnamon, paprika, cayenne. Then wrapped with cellophane. Then sous vide at 134.6F for 1 hour. Then seared a bit less than one minute per side. Red Cabbage, Apple and Pecans. Red cabbage, dried cherries soaked in orange juice, apples, mustard and honey dressing with sprinkled with freshly roasted pecans. Carne Asada (Skirt Steak) with Chimichurri Sauce. Meat rubbed with cumin, sous vide at 130F for 21 hours. Chimichurri: garlic, shallot, jalapeno, wine vinegar, fresh oregano, marjoram, cilantro, parsley, cumin, black pepper. Jerk Chicken Wings. Marinated with green onion, habanero, ginger, garlic, fresh thyme, nutmeg, brown sugar, soy sauce, and lime juice. Then sous vide at 170.6F for 2 hours, then broiled to make a crust. And a couple of other non sous vide items. A pomegranate, avocado, lime and mint salad.
  9. Sorry to have been so long getting back to this discussion. I bought Chris McDonald's The Complete Sous Vide Cookbook: More than 175 Recipes with Tips and Techniques It provided many many hours of delighted reading and I have tried several of the recipes. He has a quite different discussion about food than Douglas Baldwin's. I'm going to start another thread asking for advice manipulating one of the recipes in this book. I recommend this book highly. I also bought a Joule or two.
  10. Cream cheese

    Add it to just about any casserole.
  11. Rub on sous vide?

    @FeChef, it's a stovetop, dating from the 60s, at least. I just can't fathom that I have something completely new to learn!
  12. Rub on sous vide?

    @FeChef, I have a pressure cooker which is a duplicate model (though smaller) as one from my childhood (i.e. eons ago). I don't use it much, so really don't have current experience of PC and am not sure how to translate it.
  13. Rub on sous vide?

    I trimmed beef short ribs of fat, put on a Five Spice rub 24 or more hours, washed off the rub, and dried with paper towel. Cooked at 142F for 72 hours. Put under a broiler for 2 min one side, 1 min other (bit too long). Cooked down cooking juices into sauce. The ribs were easily pull apart and delicious, but the rub was not that noticeable. Served immediately with enoki mushrooms and baked potatoes. No photos of those because I ate them all! As you can see, although I rinsed off the Five Spice, there was still plenty in the reduced sauce.
  14. I followed the instructions from @daveb and left the chicken on a rack in the fridge, but I didn't leave it long enough. I expected the jellied stuff to melt as the chickens came to temperature and they didn't. I had to push the gelatin away and dry the pieces, The grapeseed oil was quite hot when I put these in. I have lost my fat-screen, so my kitchen is a mess today. These took about 8 minutes. Much better results this time. Thanks for your help.
  15. @Josh71, I had baked beans (mine are spicy and not as sweet as "usual") and crispy salad.