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FeChef

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Everything posted by FeChef

  1. FeChef

    Strange Rice

    Did you pre-soak the rice? Also how long did you let the rice soak in the excess water before you attempted to drain it? Those two factors are probably why it got mushy. Just a guess, but i think its logical.
  2. FeChef

    Dinner! 2013 (Part 1)

    Bacon Bomb is interesting. Makes for a good idea to try fresh made pizza dough for a bacon wrapped chicken stuffed stromboli.
  3. FeChef

    Strange Rice

    I was thinking the same thing but didnt want to insult the OP, thanks for doing the dirty work.
  4. Not to sound like a tool, but have you considered using less sour cream and more horseradish? Sour cream is the enemy if your looking for heat. If you want a fairly hot horseradish to make horseradish sauce, Walmart sells a really good cream style brand called Inglehoffer. Its as good as it gets for store bought jared horseradish.
  5. Bring plenty of chicken and beef.
  6. FeChef

    Dinner! 2013 (Part 1)

    Rotus, I use my own chicken stock when i have it on hand in the freezer. I sometimes use those knorr stock gel cubes aswell, but as ive said, i use bullion in place of salt since my stock, and even the knorr stock gel cubes are pretty low in salt content.
  7. FeChef

    Dinner! 2013 (Part 1)

    It was great. The sweet potato balances out the saltiness from the filling. I make a filling starting with a roux made from melted butter and buttermilk pancake mix. Then slowly add cream and chicken stock till its the consistency of pudding. I add chicken bullion granules to boost flavor and saltiness. I rottiserie a whole chicken then carve and cube it. I cube sweet potatoes and steam them for 20 min. And steam chopped celery for 10 minutes. I use frozen carrots and green beans and let them thaw out. I use a 1:1 ratio of chicken and veg. It comes out to roughly 4 cups total to fill a 9 inch pie crust. I use puff pastry sheet to top the crust and brush with a egg and milk wash mixture and bake for 45 min @ 350F.
  8. 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.
  9. FeChef

    Dinner! 2013 (Part 1)

    Last nights dinner. Sweet Potato Chicken Pie.
  10. 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.
  11. scuba, those look good. How thick were they?
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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.
  22. 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.
  23. +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.
  24. 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.
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