FeChef

Apparently some people that like to waste a good steak on a salad. Me, I was just too lazy to reheat it. To be honest, i did not realize the steak was rare when i put it in the fridge. The part i ate the night before was medium. As far as having the $hits all day, some people pay for that kinda cleansing therapy I suppose i payed for it aswell....all day.

Theres alot of worry worts on this forum. I have cooked steaks to rare, let them sit out for an hour or two and put in the fridge and eat cold the next day. I had the $hits all day but i survived. If your fridge is that cold it partially freezes food, then i wouldnt worry about 6 weeks, heck, if it was vacuum sealed i would still eat it 8 weeks later.

My grandma's husband pickled them. He would always dare me to eat one. He told me they were raw, but im thinking he was joking and they were probably boiled first. I eventually ate one. It was chewy and crunchy. Did not taste bad, but not good either.

Your definitely more ballsy then me. Braised tender i could handle, but crunchy would definitely get the gag reflex going. Thought reminds me of eating raw pickled chicken hearts when i was a kid.

All i see is the top of a short rib. The top looks good, but you really need to show the inside to impress pretty much everyone on this forum that has cooked the elusive perfect short rib.

You said you ate it. How did you prepare it? Did you just boil and eat. I would imagine it was chewy.

Kudos, I cant imagine being served that at a restaurant , let alone buying it raw at a grocery store without a label. You my friend, got a set on ya.

I never brine or salt beef if its going to be cooked longer then 2 hours. Other then salting and high temperatures, what else is going to cause extreme juice/blood loss? Because to me it sounds like your implying chefsteps dark red color is somehow related to minimal loss of juices/blood? Maybe i should have been more clear, even there 24 hour @ 185F short ribs were dark red. That just doesnt seem possible without some sort of curing.

I stumbled across chefsteps time/texture videos and I noticed, aswell as another person that no matter what temp their short ribs were cooked at, they were really dark pink. The person had asked if they were cured but had not got any responce. Now i have cooked short ribs about 6 times and everytime was hit or miss and i came to the conclusion it was most likely the grade/type of short rib. Some were great some terrible. I just picked up a vacuum packed bone in short ribs that are i nice thickness (roughly 2 inch thick with bone) I am hoping for a good turn out, but in the past 36 hours at 134-136F gave me great and terrible mealy/dry results. I hate waisting so much time and money on this inconsistent cut of beef.

I dont believe that. A good example is taking a frozen raw steak and a frozen pre cooked steak and putting them in the fridge to thaw out. I know for fact that pre cooked steak will thaw faster then the frozen raw steak.

It does NOT take the same time to reheat a cooked steak as it does to bring to 135F from raw. Its suggested 90 minutes for 1-1 1/2 inch steak to reach 131F-135F. That same steak precooked and in fridge at 40F would take less then 30 minutes. So whoever mentioned #2 and #3 as being the same or #3 having no benifit, clearly is mistaken.

Never tried hummus. Dont mess with the Zohan kinda ruined me ever wanting to try it. My favorite dip for rye and pumpernickle bread is dried beef dip.

I always thought a "club" was any meat with bacon, lettuce, and tomato. Hence turkey club, chicken club, and so on. My favorite "club" sandwich is a triple decker, thin coat of mayo on all three slices of toast, roast beef, ham, deli white american cheese, bacon, lettuce, tomato and thinly sliced onions.

what were you trying to achieve here? For tender sliced pork shoulder i use 145F for 24-26 hours max. For pulled pork i use 155F for 30-33 hours max. I am very pleased with the results and ive probably Sous vide 20 pork shoulders using those times/temps. I also brine the shoulders for 24 hours in a 4% kosher salt solution. The pork shoulders are fresh.

Yes the clam bake nets and butchers twine was all the restaurant store had. That stuff in weinoos link must be a specialty item.

This is correct. I am terrible at trussing large beef/pork roasts with butchers twine.(even that stuff starts to burn at some point ) My issue is how thin the clam bake netting is. I suppose on the upside, if the roasts cook long enough before the netting burns up, it should stay together. dcarch, I am guessing you never had steamed clams at a blue collar bar/oyster bar? They always serve them in the net bag they were steamed in, atleast in the east coast.

I cant cant be bothered with making netting out of butchers twine, and i could not find that netting you find on boneless roasts at the grocery store. I have these cotton clam bake nets but there pretty thin and will most likely burn in the oven. Any ideas to prevent them from burning? I thought of soaking in oil since water will just evaporate quickly and burn. Will oil work, and if not, any other suggestions? Also, this is a presentation issue. Roasts look soo much nicer when roasted in those butchers nets vs trussing them up by hand, atleast my hand.

I wouldnt go any longer then 36 hours @ 140F. That, and also making sure you get "true short ribs" I found out that some grocery stores sell a different cut called "chuck short rib" it comes boneless and they market this cut as "boneless short rib" I know it sucks to pay for a bone your going to throw away but its the only way to ensure your getting "real short ribs" I will probably start saving the bones for rich beef stock for making au jus.

I use it like a no salt concentrated beef base. Or use it like a rub for a steak.

glorified ham steak still on the bone = smoked pork chop. I Would sautee in a pan with butter and fresh green beans and serve with some parsley potatoes.

I appreciate all the opinions/advice. I personally like to drink sweet wines like catawba, pink mascato, and lambrusco. I have never thought of using these for savory dishes like rack of lamb or filet mignon. Hopefully the Pinot noir turns out ok. I wish i could remember that grocery brand red cooking wine atleast so i could research what type of red it was. All i remember is it was a light red color slightly darker then pink mascato almost red kool aid color. Definitely not as dar as this Pinot noir my wife picked up.

Just a little trick to simulate a long roasting and deglaze effect........ Put all the sous vide bag juice in a stainless steel pot. Place bag on flat surface and use a flat spatula to scrape the coagulated bits to the edge of the bag. Put the coagulated bits into the pot. Boil the juice and when the coagulated bits start to come to the surface take a blow torch and char them as it cooks down. When almost all of the liquid has cooked out, scrape and deglaze with wine or stock of choice and put in container until ready for use to make your sauce.

Merlot and burgundy i think were two wines i had tried that turned my sauce purple when reduced. It ruined the color and flavor. I was mad because i had spent $10 on the wine, $5 on the demi glace, and probably another $5 in chicken stock and carrots,celery,onions. My wife went to the wine store and asked for a light red colored wine good for cooking and the person told her Pinot noir. I havent used it before but i have used a white Pinot grigio in a sauce once and it was not bad. About the grocery store salty wine...I dont see the big deal if your going to add salt to a sauce anyway. Especially if you use a low or no salt added beef or chicken stock. If the wine itself is cheap and does not taste good fine, but dont blame it on the salt content.

The red cooking wine with the salt added was the original wine i used and the au jus was fantastic. All the good wines were the ones that turned out bitter and really dark color almost purple. Those sauces i threw away as i found them terrible. The red (salt added) cooking wine was light red like kool aid color. I have no idea what type of red it would be considered.

About 5 years ago I had a recipe for an Au jus that called for red cooking wine. At the time cooking with wine was fairly new to me and i used the stuff at the grocery store. You know the stuff wine connoisseur's frown upon. Well, the Au jus came out great. And as i started cooking with wine more i started using regular wine, mainly just Marsala wine. I have tried a few regular red wines and the sauces have came out terribly bitter and almost purple in color. I do not drink red wine so i am not familiar with the different types but when i ask the people at the wine store they always tell me to use these bitter dark colored red wines. So my question is, what type of "red" is the stuff at the grocery store? And if i choose to buy a quality red wine, which wine would be similar in taste/color to the grocery store red cooking wine?