FeChef

So Cilantro is a key ingredient? I like Cilantro, i dont stock it, but its cheap enough. Is the meat simliar to char su flavor? I wonder if my bull head bbq marinated chicken would work for this sandwich. Its strange, we have Vietnamese restuarants in my area but they only specialize in Pho. I hyave never seen sandwiches on the menu's.

Reminds me of some show or movie where these snooty guests asked for Pate at some Hotel and were given canned cat food and they loved it. Edit: I think it was AHS On topic, Is Diakon essential? Could Celery or cucumber be subbed?

On the topic of iPot, and i didn't really want to start a new thread, Does anyone know the sweet spot for boneless skinless chicken thighs seared, then braised in the iPot where its between chop and pull? Google recipes are a mixed bag. I am debating between 10-15 minutes. I think anything less or more will result in not enough to pull or too long to chop

Yeah, i would guess that would be the case, unless you cook it long enough to reach the muscle fiber breaking point. Chuck roast can be hit or miss in the iPot.Short ribs as well. I think the key is to make sure the meat is almost completely submerged in liquid (like a tradition braise) I had cooked short ribs in the iPot (only partially submerged in liquid) for 90 minutes, and they were still tough and not broken down. On the other hand, i have finished rack of pork ribs on the steamer rack with liquid to the top of the steamer rack for 30 minutes and the came out perfect.

If it makes you feel any better, i don't know what a padade, or a panade is. But now im curious. Did you try to correct the OP and changed parade to padade? Or was it always padade? Or were both of you incorrect and it was never parade, and has always been padade? Here is the OP:

I dug up some pics of a batch i did a few years ago. Looks like i used my vertical electric smoker for the low 120F cure, then 140 - 155F in the dehydrator. I am pretty sure i used a pellet tray to give it that smoke flavor during the low cure.

I do mine with 50% loss, and freeze. My recipe is similar but i do a fast cure with #1 and use Fermento instead of T-SPX. I can turn out results like yours with a 24 hour cold cure, then a 3 hour speed cure at 120F, then i raise to 140F for 6 hours, then 165F till green weight reaches 50%. I have yet to get complaints from family. The only complaint i have myself is i normally use collegen casings and not matter what i do, to me, they are not edible. I probably should switch to sheep casings, but im too lazy, and cheap. hehe

Ive only bought eel in asian markets to make sushi rolls and Nigiri. Its always cooked and vacuum packed. Ive never seen it live , or raw.

This. I hate undercooked potatoes in potato salad. Mushy potatoes just means you need less mayo or less egg yoke. Over cooking "some" potatoes is also my secret to thickening my chicken pot pie. I chuckle when i read recipes of people adding corn starch to thicken chicken pot pie, when the second main ingredient in the dish is a "starch".

Too rich for my blood, but that is very nice looking. I will habve to settle for a range under $2000

I am planning on buying a Induction range, Not sure why anyone would just want a cooktop. This Frigidaire Induction Air Fryer Range is what i am planning to buy when i remodel my kitchen next month. https://www.homedepot.com/p/FRIGIDAIRE-GALLERY-30-in-5-4-cu-ft-Front-Control-Induction-Range-with-Air-Fry-in-Stainless-Steel-FGIH3047VF/311224897

I really liked this Lentil and mushroom soup. Its vegan, which i am NOT. And that says a LOT. https://www.gimmesomeoven.com/french-lentil-and-mushroom-soup/

Well, i find that rediculous since their video recipe for rissoto uses the Joule. It just so happened i recieved the Joule a day or two before V-day and my wife wanted rack of lamb and mushroom Risotto. Very disappointing to find out the dish you wanted to make the first time using the Joule, cost an additional $$$ to read. That said, i am happy i returned Joule and got another Anova with WiFi. Not that i really need WiFi with SV though, lol.

BTW, i just want to point out, i went by volume, not weight. I used a solid volume cup for the rice, and a liquid cup for the liquid. I may revisit this and use weight by grams, but i just want to point out chefsteps used both weight and volume in their recipe/video.

I did the 25 minutes @ 194F then i put it into a 132F bath for probably 30 minutes, Then into the Wok i sauteed the mushrooms and shallots in ( i luckily had them reserved) until the liquid was evaporated. (about 10 minutes). Again, i would not recomend this chefsteps recipe, and i will stick to tradtional, and at least try the instant pot recipe. I might bump this thread when i do. I just don't want people to see my results and assume chefsteps had anything to do with the final results because their results were laughable.

I eventually nailed it as you can see, but don't expect great results following the chefsteps recipe to the "T"

It was rice specificly for risotto.

Luckily i think i can salvage the risotto. I was also doing rack of lamb so i had another sous vide going at 132F so i put the bag in there and it looks like its absorbing the remaining liquid without too much damage to the texture of the rice. For future cooks, i'll stick to traditional, or maybe try my instant pot.

Another Update: I tried again with a vacuum bag. used 1 cup rice and 2 1/2 cups liquid (chefsteps called for 3 cups liquid per cup of rice) There is still an inch of liquid above the rice after 25 minutes at 194F.

Update: Don't listen to chefsteps on using ziplock brand freezer bags at temps 194F. After 25 minutes im wondering why there is still a good inch of liquid above the rice. I give it another 10 minutes and take it out just to realize theres a pin hole. I then try to salvage it and the bag breaks before i can even get it to a bowl. USE VACUUM BAGS!

Staff note: This topic was split from When did ChefSteps start charging for recipes?, to keep both discussions focused. That said, does anyone know what sous vide risotto method works best? Some say 194F for 25 min, some say 185F for 45 min. Each seem to have different rice to liquid ratios as well.

I think its rediculous to expect people to pay an additional fee to use the recipes on the required app. I can't support a company like that. Already printed out my return label for amazon. Got to love free returns via local affilliate stores.

I just bought a joule and installed the app. I was planning on making risotto with it for Valentines day. I found the recipe, but when i went to view the full recipe it wants me to pay for some membership! No thanks, this thing is getting returned and im buying another Anova. I have the old bluetooth version which still works, but is making rattling sounds. Chefsteps was great 5 years ago, but they lost my respect.

I still have a vacuum sealed frozen rabbit in the freezer from last easter that i never made due to covid. I wonder if a partially thawed and light flour dusting, then flash deep fried, and braised in a white wine and cream sauce approach would keep it tender and moist? I used this approach with frog legs many years ago and it was fantastic.

My favorite is lebanon bologna and potato chip sandwich with guldens spicy brown mustard and white american cheese on good ol white bread.