TdeV

@mgaretz, your dinners looks so tasty! MW = Miracle Whip? Master of the World? 🤣

Thanks, I really enjoyed the trip!

I'm preparing for a dinner party this weekend, so am anxious for advice. Consulting Mourad: The New Moroccan , Wadi: New Mediterranean Cookbook, and Wolfert: Morocco. Nearly all my meat is done sous vide. I had a question about using recipes not designed for sous vide, and how one "should" go about interpreting those recipes. Looking at 5.4 lbs of lamb shoulder. Wolfert, for example, has grand recipes for slowly cooking in a tagine. If one cooks only the vegetables in the tagine, doesn't that adversely affect the pot liquour? What do other folks do? Do you change the recipe so that the meat is cooked sous vide and then folded in to the rest at the end? Do you bypass dishes that weren't designed for sous vide? Here's my original question. @JoNorvelleWalker gave some insightful advice, but I'd like a bit more. TIA.

FWIW, I put the water in the pan, then add the salt, butter/olive oil. All the dry measure is done by weight (taring the scale between items), and I add the entire bowl together (on top of the water). I dig a small depression into the top of the dry stuff to put the yeast. Sometimes this is timed to occur overnight so as to have fresh bread in the morning. I also make low-yeast pizza dough this way (which then gets aged in the fridge for 3-10 days). I've been making bread machine bread since the early 1990s, but I might not be as demanding (or competent) as @andiesenji. I love bread!

Did you do anything special to augment the flavour of the accompaniments, @JoNorvelleWalker?

@gfweb, all those dishes look fabulously tasty. Do you take reservations? 🤣 I'm looking at red cabbage for an upcoming dinner party. May I have your recipe, please? Edited to add: I agree as to the divine-ness of corn.

Okay, I have another question. (The lamb roast mentioned up-thread was put on ice and it's now in the fridge, so no reports on texture yet). I have a dinner coming up this weekend. I have a 5.4 lb lamb shoulder (raw). I had thought to do the lamb sous vide. I'm having a grand time looking through cookbooks; however, most of these great recipes are not for sous vide. I'm concerned about the pot liquour; if there isn't any cooking of the roast within it, then what about flavour? What do other folks do? Do you change the recipe so that the meat is cooked sous vide and then folded in to the rest at the end? Do you bypass dishes that weren't designed for sous vide? (I'm reading Mourad: The New Moroccan and Wadi's New Mediterranean Cookbook and Wolfert's Morocco. Oh là là!)

Hello James. Welcome.

Potato, carrot, fennel root roughly shaved. Mixed with 2 cheddar cheeses, sour cream, cream and stock. Garlic and onion. Baked for an hour but still not done. Will be done by the time of reheat though. Sous vide lamb shoulder roast (from frozen) which wasn't done so it has gone in for another 24 hours at 133F. These are some slices from around the edges.

@cdh, how much alcohol is in the bottle (to start with)?

Well, there really wasn't much else left. 😧 When I poured from the bag, there was 8 - 10 fl oz water. After heating it, there were, maybe, 2 tablespoons liquid. Do you suppose that the congealed stuff would have released more water when strained?

How does one make a gravy from the sous vide bag water? I've just removed a lamb shoulder from the sous vide and thought to reduce the liquid to a gravy, but heating it made it congeal. Smelled good, looked awful.

Not upper?

This would be Using Up Enthusiastic Vegetable Shopping Before Next Farmers' Market on top of very interesting fresh pasta (frozen) we got from our trip to St Louis. Includes this year's garlic, tomatoes, basil, leek, several peppers (grilled on stovetop flame), and some summer sausage. Tossed with OO and white wine vinegar. The fellow at Midwest Pasta Company told us that the shape is especially elegant for trapping sauce; I have one box left, so I shall have to try this soon. 😀 (DH emailed me first photo from his phone which did not rotate, I just took a photo of pasta from mine which did rotate! 😬)

And cookbooks! You'll be amazed by how many cookbooks you actually need! Welcome, Mark.

A few days ago: Salmon sous vide at 115F. I put it in the pan to give it a crisp side but it didn't want to cooperate. Tasted good though. ElaineA's Slow Roasted Cherry Tomatoes mixed with freshly roasted cherry tomatoes. (Both uploaded images look fine in preview of post, but rotated when pasted)

@gfron1, I thought the pork entrée was a fine size 😧 The peach and chanterelle pâté divine 😟 And the dessert was just great 😟 However, I fully trust you to make any changes you like It was an exquisite experience And, I expect, shall be again . . .

This was mind-bogglingly delicious. Not too sweet. I had had an extra course (because of a mix-up about gluten-free) so had really slowed down with the pork coppa. By the time dessert arrived, my hunger was slaked, so was able to vary each spoonful with different tastes. Short of licking the dishes, I ate everything edible in that meal. Definitely let's plan another trip!

Glad to hear that I may not be the most enticebuggenic person on the planet. We'll have to get together and test, though I warn you I shall be stiff competition. Chromedome, your wife's spirit is probably grateful she doesn't have to try to win that match!

Yes, I'm a purist about ice cream too!

Did someone already mention that the state of Arkansas has outlawed calling veggie burgers "burgers" . . . https://www.theguardian.com/us-news/2019/jul/23/arkansas-veggie-burger-soy-milk-law-ban WTF?

My vacuum sealer does not have a "moist" setting. I learned from @PedroG to make the vacuum bag very long and then hang the bag, start the machine, and then stop the vacuum when the liquid approaches the vacuum sealer. He swore that if followed, one would never suck liquid into the vacuum sealer. Which so far has worked totally reliably. I'd use a similar method for the roast bag, then when you cut off the top to check doneness, you'll still have lots of room in the bag to vacuum seal it again. Note: one sometimes need to wipe around the lip of the bag so that the vacuum sealer makes a good seal.

Personally, I wouldn't increase Amazon's control over my data and would download electronic material outside of Amazon's control, hence my suggestions up-thread about how to find out where one's data is. Here's what @paulraphael said in another thread about Joule: "The simple fact that the unit won't work unless paired to an account should be cause to boycott it. This means, fundamentally, that you bought it but you don't own it. Buying something like this is a declaration of absolute trust, not just in the company's leadership, but in all future leaders, regardless of what happens economically or who acquires them. This argument is laid out pretty well by Wired, in reference to Microsoft's recent eBook atrocities: https://www.wired.com/story/microsoft-ebook-apocalypse-drm/" There's no reason to believe that Amazon (like Microsoft) won't someday develop a new business model which includes shutting down their ebook presence. Of course, I'm also unwilling to have an Alexa, since I have difficulty being high-minded about Amazon's ability to restrain itself in data mining. YMMV.

I just bought some more rhubarb and chard, @Anna N, so I can make the combination for the third time (in a month)! Edited to add: I too like rhubarb as savoury.

What was most revelatory about this dinner was the combination of Chicken Smothered in Rhubarb and Silky Braised Chard With Cilantro (former by Emeril Lagasse and latter by Deborah Madison) here (click). I changed Chicken Smothered in Rhubarb by reducing amount of wine and adding the rhubarb with only 5 minutes to go, so it didn't get mushy. Added: No authorized link for Deborah Madison but one can find the recipe hunting around.