FeChef

Tonight's dinner. Was so good i felt it belonged in this thread. If not i will remove it. I am starting to love my new electric pressure cooker more then my sous vide equipment. These short ribs took an hour and the mashed potatoes took 5 minutes in the pressure cooker aswell. The sous vide still has a purpose of keeping reheating or holding food at 135F till everything else is ready.

They turned out perfect. I put them under my gas ovens broiler from frozen (the entire 2lb pack) for 2 minutes on each side (4 sides) then straight into the pressure cooker with 3 smashed garlic cloves, 1 medium diced onion 1 cup of coca-cola and 1 cup of beef stock. 60 minutes high pressure and roughly 30 minutes to depressurize. I used a cup of the liquid and 1 oz of demi glace to make a sauce, slightly thickened with arrowroot and xanthan gum. Mashed potatoes took 5 minutes in the pressure cooker from scratch which is amazing and probably the best mashed ive ever made/had. Anyway, I would not change a thing. Was probably the best short ribs ive ever had. I will never try to sous vide short ribs ever again. Period.

I went with 60 minutes and shut it off and let it release naturally. I have not tasted them since there for tonights dinner but i could see the bones were starting to seperate from the meat. They did not fall apart when removed from the pot with tongs. I will probably reheat them sous vide and see if i like the texture. I will reduce the time to 40 next time if there too done.

I do like them sous vide when im going for medium rare steak like texture. But im looking for that sticky icky fall off the bone fingers sticking to each other quality that you can only get by low and slow, braised, or pressure cooked. The chuck roast i did a few weeks ago that took 40 minutes blew every chuck roast i did sous vide @ 160F for 24 hours out of the water in terms of texture and flavor.

I got these super thick bone-in short ribs that are probably almost 3 inches tall (including bone). All the recipes i found say 30 minutes high pressure. But the pictures show these really thin short ribs that look like they are 1 inch thick flanken ribs. Not english style like i have. I did a corned beef flat last week that was the same thickness as these short ribs and even after 90 minutes it was just barely fall apart tender. I did a chuck roast a few weeks ago that took 40 minutes ans was right at the shred point. So why are these recipes saying 30 minutes? Can someone clear this up for me please?

I had to look that up, but nope. Its long, the length of a standard sushi roll and can be even longer.

Close. Pickle what?

I have tried very concentrated chicken and pork stocks, all homemade. The flavor is not meat related. If it is a stock, its made from an ingredient that is not normal to american cooking. Atleast i have not come across this flavor, and i am open to alot of things. Over the years i have come to the conclusion that whatever this ingredient is, it does not want to be shared. Maybe its just that it is an ingredient that has not been converted to english language. I had to drill a chef at a sushi bar to figure out what "piko" is. Anyone care to guess what it is? Its common in sushi. Sometimes its green, commercially its yellow. I probably gave it away, but it took me months to figure it out. Hint: its a language barrier that produces the work "piko"

LOL, I love MSG, use it all the time. I have a 32oz container of MSG in my spice cabinet.

I just made some XO shrimp fried rice yesterday and it was good, but there is this other ingredient that some chinese take outs use mainly in rice noodle stir fry (mei fun) that is so good. Its not curry, i hate curry. I dont know what it is. Its very distinct in flavor and aroma. Its not maggi either. It might be light in color since the mei fun has a clear-ish color. They could also counter it with cornstarch so i dont know for sure that the color is a good indication. Really has been bothering me for years. Got to love that language barrier that prevents asking questions.

Is it just me or does anyone else notice it takes alot less heat to get a pot of chili to bubble then it does a pot of water? No, seriously im not joking. I find i have to almost put my burner on the lowest setting to prevent it from splattering everywhere.

I buy the XO stuff in the jar as shown in your picture. I use it when i make shrimp fried rice. It is expensive so i only use about a TBSP for 2 cups of cooked rice. I also use a TBSP of shrimp paste in oil (Gach Tom Xao Dau An). Best fried rice ive ever had.

probably mentioned but you could also use them as brines and marinades. I sometimes use beef stock to brine beef roasts.

I never heard of blanching garlic in milk but i do soak frog legs in milk and constarch before they get a light flour dusting and pan fried and brasied. I never took much thought into it because its mainly used as a tenderzer/velveting effect but i do recall reading it leaches some of the amphibian off taste.

I hate raw broccoli by itself or even with Veg dip. The only way i can eat raw broccoli is mixed with italian dressing in a pasta salad and marinated atleast overnight.

Brine works well for ribs. I brine mine atleast 12 hours overnight.

I do not taste oil either. Oil and vinegar on a salad does nothing for me accept as a binder to hold the vinegar on the lettuce. I get the same effect using water thickened with xanthan gum.

Ah ok my bad, i read 10oz of half and half as mushrooms. Must have some dyslexia going on or sumtin.

All im saying is you used more then was needed. 2oz of ground mushrooms would have gave you the same amount of flavor as the 10oz you used. Also, looking at the sides of your pot, you burned the milk.

I heard salted butter makes cookies dry. I dont know if i bellieve that mularkey. Most recipes call for unsalted butter and salt. Seems counter productive if you ask me. And as mentioned, who wants to be bothered with adding salt to buttered toast?

If it worked to your liking then great. But you would not have had to use so much mushrooms if you ground them up and used water. You could have gone as far as adding powdered milk to the liquid after straining.

Problem here is the amount of fat you would need to infuse the flavor and now you have to use all that fat or reduce the amount of the infused flavor. Water is still the better option for flavor.

Baron, If thats true, why does a steak quickly grilled on a really hot flame have so much flavor? Surely a few minutes is not enough time to carmelize a steak? For me its always those burnt parts of the steak with alittle fat on them that taste the best. Maybe my version of a good tasting grilled steak is different then yours.

Ok, so charcoal as fuel, air to keep fuel burning hot. Is a leaf blower really needed, or will a air compressor work?

So this is like a mini Kiln? Whats the purpose of the leaf blower? And what is the fuel/heat source? Trying to understand what i am looking at.