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Posts posted by Robenco15

  1. 3 hours ago, Kim Shook said:


    @Robenco15 – I am completely intrigued by your turkey.  Did the rillettes not get flattened by the vacuum bag?  That just sounds so damn good. 


    So after piping the rillette onto the top of the breast I use plastic wrap to wrap uo the breast, allowing me to control the “dome” of the breast and keep the rillette from flattening out and spilling over the breast. Almost like rolling a roulade. 

    Then once it is tightely packed in the plastic wrap and there aren’t any air pockets (use a toothpick to puncture the wrap and release the air) I tuck the ends of the wrap under the breast and vacuum seal it. By then the vaccum seal isn’t able to flatten the rillette. 

    • Thanks 1
  2. TK’s “Whole Bird” with Turkey for Thanksgiving this year. Confited the legs and made a rillette with them. Piped it over the breast, vac sealed, and SVed. Brushed with mustard and topped with crispy chopped skin. Made a Turkey Jus Gras to go with and then a bunch of sides, including dinner rolls brushed with turkey fat. Vanilla Creme Brulee made with vanilla sugar to finish. Wasn’t going to be a great Thanksgiving away from family, but this was about as good as it could get. Happy Thanksgiving everyone!




    • Like 10
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  3. Duck dinner from this past Friday. Store didn’t have duck breasts so I had to break down an entire duck. Fine by me!


    Duck breast

    Sweet potato puree

    Duck fat roasted carrots

    Duck Jus

    Cabbage and Apple salad (not pictured)



    • Like 15
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  4. 4 hours ago, shain said:


    I envy you. What stunning pizzas. The char, the cheese level of (not) melting, and the ratio of puffed crust width are all what the pizzas in my dreams are like.


    ( I dream of pizzas, I'm sure of it even if I can't ever remember what I dream. One just knows )


    Thank you so much! Extraordinarily nice of you. I’ve worked hard during quarantine to get better at making pizza and I think my skills have caught up to this oven. I’m really happy so far with the results. Appreciate the kind words!

    • Like 3
  5. 4 hours ago, heidih said:


    Well that looks blistery hot . what did you think taste and texture wise versus your old method


    Much better, lol. The crust was fluffy with some crust. The cheese melted, but not overly. The sauce still had some fresh flavor to it as it wasn’t baked in an oven for 6 minutes. Oven pizza with the baking steel are fantastic, but this is truly an entirely new level. 

    • Like 4
  6. 1 hour ago, Toliver said:

    Just a suggestion regarding safety, but you should move that away from the house/any structure. One major flame up and there goes the house.

    Just sayin'...

    Thanks for the suggestion but I’ve checked and it’s far enough away. The outside of the oven doesn’t get any where near hot enough to possibly affect the house and the front is far enough away that it isn’t an issue. I use that 160k BTU wok burner on the bottom shelf on top of the table with no problem at all. I do have a single use fire extinguisher not pictured at hand for safety, but it’s fine. As I use it more if I do think there could be a problem I can just pull the table away more than it already is. 

  7. On 7/16/2020 at 5:07 PM, dans said:

    I like to look at the presentations in Art Culinaire. The photography is great, the style is "current", and it makes me hungry.

    Got my first issue. It’s incredible. Hardcover. A ton of recipes. In grams! Blew me away. Can’t believe I’m getting 4 issues for $68. They are literally cookbooks!

  8. Interesting. I’m using a GE induction range and absolutely love all of my Demeyere stuff. The 2.3qt saucepan is perfect and I made a wonderful bechamel with it tonight. The 9.4” and 12.6” Proline fry pans are workhorses more than capable of anything I throw at it. The 4.2qt (actually 5qt) saute pan may be my most favorite pan that I own and I’ve only had it for a few months (stupid even heating all they way to the edge, and that’s with induction which is not an even heating source), and the 21”x13” Teppanyaki is just incredible. Really awesome piece of steel. 

  9. A friend asked that I teach him how to cook so once a week or so we’re picking a dish or two and I’m walking him through it. Tonight was a Soubise Mac and Cheese and Roasted Bronzino. The Soubise Mac and Cheese has some good technique involved and it’s always fun to get your hands dirty with a whole fish.

    Nice little nightcap too!






    • Like 16
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  10. 2 hours ago, Margaret Pilgrim said:


    The several times I've made it I used Julia's instructions.    I fell in love with her when she wrote (and I paraphrase), at this point it looks all wrong, a mess, but keep going and it will turn out fine.    My mantra in so many situations.


    Haven't checked hers out. I'll look it up when I get home from work.

  11. 4 minutes ago, scubadoo97 said:

    I’ve done it twice. Mostly because I just wanted to learn to do it.  

    Yeah, you get it. The first time I tied it up no problem. This second time I couldn’t figure it out for some reason, lol. It worked out in the end. 

  12. 38 minutes ago, weinoo said:

    I had to make one of those in cooking school. In 1994.


    It was the only one I ever made.

    Lol, this is the second time I’ve done it. I like it! Pretty easy and comes out great. 

    • Like 1
  13. 17 minutes ago, Duvel said:

    Regardless, whether you had a Noro, Rota or any other virus or stomach bug - given the usual incubation times at three hours before you showed the first symptoms you were infectious. And regardless of your personal hygiene, if you prepare something for consumption while being infectious with a bug thats transmitted via droplet infection you will have compromised your food. I would bin it ...


    Just my two cents.


    So you wouldn't even bother with cooking it past 140f to kill any virus that may be present? I get that. I can see myself throwing it away.

  14. So this past Christmas I prepped a beef wellington after work, pre-searing the tenderloin and cooking it SV, laying out the prosciutto and duxelle, and wrapping it around the cooked tenderloin. I then wrapped it tight with saran wrap (which helped me wrap the prosciutto/duxelle mixture around the beef) and then vacuum sealed that and put it in the fridge.


    3 hours later ( 11pm) my stomach hurt and I proceeded to be sick all night and spent the next day in bed. I obviously had to cancel my dinner party. I did, however, put the vacuum sealed wellington in the freezer, which is where it is today. I went to the doctor and she said I probably have the norovirus. I was back to normal come Saturday so it was a 24 hour thing.


    This weekend I'd like to make the beef wellington, but I fear that I unknowingly contaminated the wellington as I prepped it (yes I washed my hands plenty, but the norovirus is a pretty strong virus). I don't believe freezing it kills the virus so I think the only way to do it would be to cook the tenderloin to 140f, which kinda also kills the meat, but better safe than sorry right? One of my dinner guests is pregnant, so I don't think I have any other choice but to cook it past 140f.


    Or is this just not worthy the risk at all. Just hate knowing I have two (yeah, I made two that night) beef wellingtons in my freezer that I may not be able to eat. That is $$$

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