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Everything posted by FeChef

  1. FeChef

    Sous vide beef heart

    I feel the same way about long SV cooking. Everything ive SV over 48 hours has been either mushy sawdust texture and dry. The longest SV time that ive done that turns out excellent is pork butts @ 155F for 30 hours. And chuck roasts @ 132F for 24 hours. I have tried short ribs twice, one bone in, and another flanken cut @ 132F for 48 hours and both came out like sawdust texture. Such a waist of time and money.
  2. FeChef

    Dinner! 2013 (Part 1)

    Last nights dinner. Sweet Potato Chicken Pie.
  3. Wow you are dedicated. I pretty much gave up after two attempts @ 48 hours each time and $40 dollars waisted. I just dont have the time or money to waste on this dish. My chuck roasts turn out amazing and cost a fraction of what short ribs cost.
  4. scuba, those look good. How thick were they?
  5. I would like to know aswell. I have tried short ribs at 132F for 48 hours and came out like saw dust. One thing i noticed is that the short ribs ive seen cooked sv on the internet seem thick, but all i can find in my local grocery are 1" thick and to me thats a bit thin and may be why they keep comming out like saw dust.
  6. FeChef

    Steak I'm Frustrated

    Most steakhouses use flavor enhancers via solution or marinade. I remember ponderosa (local chain) used a brine they called a steak ager. Even the cheapest cut of meat was tender and full of flavor. I really think the OP should try a marinade before going out and spending $$$ on prime and still not being happy with the flavor. Because it sounds like he is expecting something bursting with flavor.
  7. FeChef

    Dinner! 2013 (Part 1)

    Vday dinner for my wife. Filet mignon topped with boursin cheese and lump crab meat in a marsala wine reduction cream sauce. Side of Asparagus w/ egg topped with hollandaise and crumbled bacon.
  8. FeChef

    Steak I'm Frustrated

    If your looking for more flavor i think you should try a marinade. Theres lots out there. One that i like is mixing italian dressing and A1 steak sauce. Another is soy sauce, worchestershire sauce, and italian dressing. Iusually let them marinate in the fridge for a few hours.
  9. Sorry, the link was misspelled. Try it now. Thanks. I used the same project box from radioshack for my pid controller but mounted mine in a different location. I like how you used a temp probe clip to mount the pid controller probe. Didnt think of that, thanks.
  10. I get it at wegmans, but my wegmans only seems to carry the mushroom dark soy which im perfectly fine with as light soy seems pointless when you can just dilute regular soy sauce and save money.
  11. Yeah sorry. I was referring to large eggs. in my tests, 5 minutes wasnt enough to hard boil the whites. Ive had Quail before, but never had or even seen a quail egg so no idea how big they are.
  12. Hi there, I disagree and say you're being too cautious As I requoted here -- http://egullet.org/p1907543 -- it seems perfectly safe and prudent to cook items from a frozen state. Do you have any published information to the contrary? No i must have not got the memo that stated i needed published information to have an opinion But If your so confident on cooking straight from frozen, im sure you wouldnt mind cooking a frozen 3" chuck roast to 131F from frozen for 24 hours. Let me know how it turns out.
  13. I believe turmeric is used to give it that nice yellowish orange color. I never had FR that was brown. If it came out brown i would say i didnt order FR w/brown rice and send it back. Also, I like the white FR you get at japanese habachi restaurants. Everyone that ive been to usually justs adds eggs, a few veggies, pork or shrimp, and a garlic butter sauce. Nothing to turn it brown.
  14. If you want the yoke raw but the white hard boiled i would just get a pot of water to a rolling boil and add the eggs straight from the fridge and cook for 7-10 minutes. Then immediatley chill in ice water to stop the cooking process. You may want to test one egg at a time between 7-10 minutes to find the sweet spot.
  15. Im sure others will disagree, or say im being to cautious, but I always thaw meats/poultry,fish in a bucket of cold water for 30 min per pound to thaw, then i SV. Its the safest way to thaw and cook.
  16. +1 on the pearl river. I like the pearl river mushroom dark soy sauce. Makes an awesome steak marinade and goes good in my general tso sauce recipe.
  17. On my Chef's Series, its about 7.5" from the bracket to the bottom of the housing, the bottom of the heating element recessed maybe 1/8" up from the bottom of the housing. Omar Thank you.
  18. Again, whats the maximum depth the polyscience can drop into a container?
  19. If you boil the eggs straight from fridge for 5 min first then sv, you can retain the egg white. My first attempt was from reading that seatle food geek blog a few years ago and i used large eggs and found just using the yoke to be too small. If i was to use just the joke i would go with jumbo eggs.(which i never buy)
  20. FeChef

    A Good Thick Slice?

    I would think a good thick slice is inbetween a one and two tbsp.
  21. Even if i trusted the enamel to be food grade safe, im pretty sure it would chip off when fastening the pump and heating element onto the bracket. But yeah your right hot pink would probably produce the best results.
  22. I built my own SV setup so i cant comment on the SideKIC but i can tell you from experience that over time plastics will degrade from prolonged high temps. Also any metal that is not Stainless steel will either rust or degrade aswell. Even if the metal doesnt submerge in the water bath the steam rising will get in and cause it to rust. An example of metal degrading is aluminum. I had to make a bracket out of aluminum 1/4 inch aluminum strip and even though aluminum doesnt rust, I started to get calcium build up on it within one 24 hour session. The calcium clings to it like a magnet would to metal. After brushing off all the calcium, there was pits in the aluminum bracket. I probably wont get much more use out of the bracket and will have to special order some 1/4 strip in stainless steel for long term use.
  23. I do like how those polyscience units screw onto containers. Whats the overall depth that the heating element drops into a container? My SV rigs element can drop 12 inches.
  24. FeChef

    Superbowl – 2013

    That sounds interesting. Im very picky with tomatoes in my chili. I always use fresh when its harvest time, and in a pinch i use good quality can crushed tomatoes and a few fresh from the grocery store. But i never heard of using reconstituted chiles. Are these chiles mild as to not add heat? I prefer to add powders for the heat level. Oh yeah and chili would not be complete without adding beer.
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