FeChef

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.

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.

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?

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.

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.

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.

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.

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.

I would mix it with either sour cream, heavy cream, or mayo. You could also add a touch of honey too it.

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.

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.

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.

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.

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.

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

I was thinking the same thing but didnt want to insult the OP, thanks for doing the dirty work.

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.

Bring plenty of chicken and beef.

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.

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.

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.

Last nights dinner. Sweet Potato Chicken Pie.

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.

scuba, those look good. How thick were they?

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.