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FeChef

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  1. I like the idea of cooking a few days earlier to 130F then quickly chilling in an ice water bath. But would i retherm it back in the sous vide to 125F? or retherm directly in the rottiserie to the target temp of 135F? It seems in that case why not just sous vide to 130F and let it drop 10 degrees before putting it into the rottiserie to climb up to 135F and build a crust.I was originally thinking to retherm it completely in the rotisserie to a target internal temp of 120-125. I would actually get the rotisserie going on the hot side, rather than keeping it cool, which will help get a nice crust, but remember, you just need to warm up the center, as it's already been cooked to 130. Also, according to MC, the showtime rotisserie is more like an oven than a true rotisserie - because the door keeps in heat... maybe you could keep the door open to keep it cooler around the meat while the one side (rotating) gets continually blasted with the infrared?I think im going to try sous vide to 135F a day in advance then quickly chill. Then like you suggested, retherm it to 125F in the sous vide the morning of and finish it in the rotiserie at high heat untill it develops a nice crust with rotuts suggestion of using the blow torch to help speed the crust development. I just hope im right on the time. Im thinking 15 minutes at high heat in the rotisserie to get a nice crust with little over-cooking. But im open to more suggestions.
  2. Its a showtime rotisserie that i modified to be controlled by a PID controller. The probe is located at the top toward the front away from the heating element that is located in the rear. It works really good at maintaining low temps between 150-250F. I havent tested it at higher temps since i have another rotisserie just for high temp cooking like chickens and turkeys.
  3. I do use a blow torch alot but the crust and flavor from a blow torch just doesnt come close to the flavor and crust you get from a rottiserie. ....Oh i see, your saying hit it with the torch while on the rottiserie. Good idea, but my blow torch might kill the heating element and warp the inside of the rottiserie if not careful. It gets rediculously hot!
  4. I like the idea of cooking a few days earlier to 130F then quickly chilling in an ice water bath. But would i retherm it back in the sous vide to 125F? or retherm directly in the rottiserie to the target temp of 135F? It seems in that case why not just sous vide to 130F and let it drop 10 degrees before putting it into the rottiserie to climb up to 135F and build a crust.
  5. 135F would be the absolute max i could choke down as the final temp. So that would be 5 degree climb in the rottiserie. Not sure what temp i would need to set the rottiserie at to climb 5 degrees. I would want atleast 1-2 hours to develop a crust. I have some guests that like there beef barely pink so 135F seems to be the middle ground.
  6. I have a select/choice grade rib roast im planning to make for easter. I have sous vide rib roasts and chuck roasts before but they were alot smaller and this one is a bit larger (6 bone). I do have a PID controlled rottiserie as well but because this rib roast is on the low choice grade, Im thinking it may benefit from a longer sous vide cook. I was thinking how safe would it be to cook sous vide for 12 hours and finish off in the rottiserie for another 6 hours but not sure what temp to reach in the sous vide and then what temp to set the PID rottiserie? Anyone ever try anything like this, or have any opinions on the matter?
  7. Actually, I believe that would be considered well done. Kidding. Job well done indeed! It was sous vide for 12 hours before it was smoked for 5 hours and finished at around 165F. Juicy and tender. Sliceable with just a tiny bit of pull. Can cut with just a fork.
  8. I was thinking the same thing! Here was one that i was quite proud of, now i dont know what to think.
  9. FeChef

    Charcoal Oil?

    I can tell you from experience that turning lump wood charcoal to powder and mxing with salt results in a very bitter taste and taste nothing like a really juicy charred steak. I have not tried burning the lump charcoal to ashes and mix with oil though. I have tried liquid smoke mixed with oil though and it does add a subtle smokey flavor. I put oil of choice in a dish and add drops of liquid smoke and taste. Keep adding drops till you like the taste. Then you can brush on meats as they cook or whatever.
  10. I always throw the "jus" away but if i had to guess i would agree with gfweb and say roughly a cup for a 2.5-3lb corned beef brisket. But also consider that i do not remove the fat cap untill im ready to slice so some of that "jus" is also broken down fat.
  11. I just checked the brand i used recently has 950mg/ 4oz. While not as low as the 600mg/ 4oz you mentioned, not as high as 1200mg/ 4oz. I could probably see why someone would think that is too salty. Also i think the time/temp could affect aswell. The lower the temp the lower the moisure loss. So I could see 24 hours @ 145F being less salty as 48 hours @135F.
  12. In my own personal experience the only time i use water over stock is soups that can tend to be overly salty when using additional stocks or bases. For example ham and cabbage soup or ham and string bean soup. I debone the ham and cut the sections into chunks that i only boil in water for 15 minutes. I then remove the chunks and boil the bone for 4+ hours to release all its flavor. I then chop the ham into small pieces and add to the pot 15 minutes prior to serving. There is soo much flavor and salt in the ham that adding a ham stock would be over kill.
  13. When using prepared corned beefs from the grocery store, are you soaking to remove some salt? If so how long? I see a variation of salt content from 600 mg/ 4 oz to 1200 mg/ 4 oz and more I sometimes rinse under water a few times or soak in a bucket for 5 minutes, drain and rinse then pat dry and bag it along with the spice packet. Sous vide for 24 hour hours at 145F chill overnight and slice thin the next day. Comes out perfect every time. I do not check the label for sodium content, and im not afraid of alittle salt. You only live once.
  14. Pretty much typical boiled corned beef texture. Falling apart, but not tender. The fibers are very tough, not very edible unless thinly sliced against the grain. dcarch Yeah that was pretty much how all my corned beef used to turn out before i started cooking sous vide. I can not stress enough how well the store bought corned beef turns out at temps around 140-145F for just 24 hours. Honestly 48-72 hours is overkill. Even 145F for 30-36 hours will pull with very little effort and be juicy with very low loss in weight.
  15. Dcarch, Your results sous vide sounds about right. I prefer something sliceable like 140F-145F for 24 hours. But just out of curiosity, what was the results for the boiled version besides the extra 5oz loss?
  16. I believe I figured out the yellowish color and flavor. I substituted chicken bullion powder for the amount of salt ( in mg ) that i normally use for a 5% solution sodium/water. For example 50g (by weight) of salt to 35oz water (by weight) to 100g of chicken bullion powder and 35oz water. I then add sugar after ive reached the 5% salt/water ratio. Brine for 6 hours and although i still cant seem to duplicate the breading texture, the flavor was spot on and the color of the chicken skin was a nice golden yellow underneath the breading. God i love MSG and yellow #5.
  17. That is strange that you thought yours was dry. Sometimes i think mine is too juicy and makes my sandwich soggy if i dont toast the bread enough. I wonder if cutting in half had anything to do with it. I always buy the thickest corned beef brisket i can find so they always fit in a gallon ziplock with no problem.
  18. liuzhouThat is japanese panko bread crumbs and it not the texture of these breaded wings. If you are familar with KFC breaded wings they are more like that but less flavor in the breading and more flavor in the skin if that makes any sense to you. OliverB made a point that they may be using a batter first then dipping in some sort of breading so im thinking maybe they are using some sort of tempura first then some breading flour. The initial batter could also be what holds the flavor and yellow/orange color and it just appears to be in the skin.
  19. I suppose its possible that they use a batter first and then dredge in some sort of breading flour. Its definitely not bread crumbs. They probably double fry to get that insane crunchy shell. It could also be that the warmers they put them in are drying them out and making them crunchy, but i would think the steam would make them soggy. Im talking about the plain breaded ones they usually put in with the egg/spring rolls. Ive never seen the breaded ones in a sauce though. Usually the ones in a sauce are not breaded. I just love that this local chinese buffet puts a container of buffalo sauce out for you to put on them after you put them on your plate. Soooo Gooood. I guess this is one of those secrets nobody ever wanted to share, or this is a regional type of chinese chicken wings. Even a google images search for chinese chicken wings results in no breaded chicken wings.
  20. Anyone know how these are made? It seems like every chinese restaurant or buffet have similar taste and texture. Breading seems to stick very well and recently i was at a local hole in the wall buffet and they had a small warmer pot filled with buffalo sauce to put on the wings and it was fantastic. Damn near put just about every local american sports bar restaurant wings to shame. One thing i noticed about the wings is they have a very yellow almost orange skin under the breading and i believe that most of the flavor is under the breading so most likely a brine that is yellow/orange.
  21. I would mix it with either sour cream, heavy cream, or mayo. You could also add a touch of honey too it.
  22. I use an old Magna wonder knife to slice things i dont feel like getting out the meat slicer for. It works great and i only use it for shredding lettuce, tomatoes and tender cooked chilled meats. To answer your question, I make alot of NY deli style Ruebens and the CB also goes good with Haluski. (fried cabbage and buttered noodles). Sometimes i'll serve the CB with the traditional steamed cabbage,carrots, and potatoes.
  23. When i buy CB it comes with a spice packet that i add to the SV bag after rinsing or soaking. Never seen store bought that had the spices already in the liquid. rotuts, when i make my own CB brisket or CB tongue i use pickling spice. You can buy it in bulk cheap at restaurant supply stores.
  24. I usually just rinse off or soak for 5 minutes. I just sous vide a few briskets yesterday and chilled them and sliced them today. Heres is some pictures. Dont mind the date on the pics, I never set the date on the camera i used.
  25. Personally I prefer 145F for 24 hours for point cut and flat cut i will cook at 145F but leave in anywhere between 24-30 hours. Anything over that and the texture starts to get too mushy for my taste. If you slice it thin, it damn near melts in your mouth anyway.
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