gilbertlevine
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Posts posted by gilbertlevine
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Sous vide the chix breast @ 145 degrees F then purée
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2 hours ago, Katie Meadow said:
Maybe. I don't remember any McD or taco bell for that matter when I was growing up on the upper west side. When we went out for a relatively inexpensive bite it would be to a soda fountain, deli or pizza or Chinese. For take-out it was usually Williams BBQ for roast chicken and mushroom and barley casserole. Strangely, my family rarely ate burgers.
The only burger ‘fast food’ place I remember was White Castle
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19 minutes ago, Katie Meadow said:
I'm 75. I've never had one either. I admit to having their fries. Once.
I think that it’s a growing up in nyc in a certain time period thing
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2 hours ago, gfweb said:
My 30 y/o daughter has never had a McD's hamburger
Nor have I and I’m more than twice her age
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@Dave the Cook my experience making fries from scratch in restaurants echos your results. They will be fine for 11 months then out of the blue we can’t get them to work ,changing potatoes and suppliers doesn’t help, it’s the potatoes! I’ve read that that’s why Thomas Keller uses frozen. Fries at his bouchon restaurants, I wonder how a place like Balthazar in Manhattan manage to keep their fries consistent
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3 hours ago, Dave the Cook said:
The JAZ™ Method for French fries (my paraphrase)
I didn't develop this method, although I have benefitted from the results. Janet ( @JAZ) did all the work. Any errors in the following are mine, not hers. I am pretty sure she relied on Kenji Lopez-Alt, the Kitchn, and a few other resources to cobble this together.
- Buy as many russet potatoes as you want to eat. One large (~a pound) serves 2 fry lovers.
- Peel potatoes and cut them into planks about 3/8" wide, then into ~3/8" fries. As you cut them, drop the fries into a big bowl of water to prevent discoloring.
- Bring a large pot of water to a boil. Add the fries and cook them until they're not quite done --- about 6 minutes. They should still have a tiny bit of snap in their centers.
- Drain the potatoes from the boiling water. If you have a salad spinner, now's the time to use it. Dump the potatoes in.
- Lift the basket out of the bowl and pour out the water. If you don't have a salad spinner, jump to step 7 (but really, consider getting a salad spinner).
- Put the basket back in the bowl and spin to dry the potatoes as much as possible.
- Put a close-fitting rack into a sheet pan. Cover the rack with two or three layers of paper towels, or a clean kitchen towel. Spread the potatoes on the towels, then add another layer of towel(s) on top. The point here is to get the fries as dry as possible.
- Remove all the paper towels and redeposit the potatoes directly on the rack. Refrigerate overnight.
- Fry at 375° until nicely browned. Drain on paper towels. Season to taste while the fries are still warm.
Now comes the confession. The fries in the photo above were fabulous. But we've done fries twice since then, using that same method, with -- let's say -- variable results. I watched Janet make them all three times, and I fried them all three times. We've been consistent and diligent. But the fact remains that the second batch was not as good as the first, and the third was not as good as the second. I've concluded that it's the potatoes. They vary in ways that consumers can't easily monitor, especially age, carbohydrate and moisture content. Large potato concerns like Ore-Ida and McDonalds can (and I'm sure) do monitor and manage these things. I'm pretty sure that there are programs for selling potatoes to restaurants that do the same thing.
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Some costcos have it for $ 99.00 if you are a member
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Has anyone here used these items Cabala has mixed reviews listed
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2 hours ago, weinoo said:
I just made two sorbet bases to go into the freezer: Raspberry and Campari/Grapefruit. S/B interesting.
I make a fresh grapefruit/aperol sorbet (cause I don’t have any Campari in the house )
one of my favorites
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Just spun a fresh roasted apricot sorbet. For my taste this is the best one I’ve had yet
ive made just about every other stone fruit sorbet and non of them compare
just roasted very ripe apricots ,simple syrup, 1 T Mathilde peach liquor, 1/2 lemon juice
citric acid for color retention
anyone else try fresh apricot?
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For butter curls
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2 hours ago, ElsieD said:
Anyone have one of these?
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Same rice prep but different method and application
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Sounds very similar to risotto cakes
38 minutes ago, Katie Meadow said:Never heard of a fried rice cube, but just let me know to stop by. How big are the cubes? Could you form them in an ice cube tray and then chill them? And do you make the cubes out of leftover fried rice w/fixings, in which case you are making fried fried rice? Or are you using just plain cooked white rice? Did you just make that up?
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4 hours ago, gfweb said:
Lost of smaller seafood, my friend
I’ve had smoked oysters,sardines,mussels,shrimp etc how small do you want to go? Planctin?
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The sour rhubarb sorbet from modernist cuisine is worth a look it’s a lot of work but I think worth it
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16 minutes ago, Dave the Cook said:
There's no carryover at all.
In the traditional cooking model, carryover happens because the surface temperature of the food is higher than the interior (e.g. a roast that is 125°F at its center, but got there because it was in a 425°F oven). It takes a while for the overall temperature to equalize. During this time the temp at the surface will decline, as the center temp rises.
Since the whole point of S-V is attaining and maintaining the same temperature throughout the food -- surface to center -- carryover is a non-event.
Thanks Dave the cook for the explanation my post was part tongue in cheek part trying to be polite
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7 minutes ago, rotuts said:
sorry I missed that .
I guess its in the chill
your interest in chilling
rapid == ice bath , cold tap water
is to preserve the done-ness you'd like in the meat
that you prefer ?
Id say its more importatnt
and you know this
is tho quick dry the meat
before the sear
Soooo those cuts are going to go on sale soon ?
Rotuts. Do you think that there is very much temperature carryover @ 130 degrees?
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The filet is chilled so that the internal temp doesn’t soar past the mr you want yet the outside gets a small bark
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2 hrs or three hrs will be about the same sousvide you can always return the filet to the water bath after searing (in the same bag )if it’s not warm enough for ya .mr isn’t exactly hot
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Very rare. Try 128-130 two hours chill then sear
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Many traditional recipes use all milk or part cream and part milk
my experience uses half milk half heavy cream but not 1/2 &1/2 which doesn’t work
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1 hour ago, Okanagancook said:
I am using Chris McDonald’s The Complete Sous Vide Cookbook recommendations. Other cooks I have done using his book have turned out well. I usually cook the octopus in the oven at 200f for 4 hours to get something nice and tender. Then I remembered a local winery chef using sous vide so I thought the method would use a lot less energy.
I have used 180 for 4 hours and been very happy with results
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Actually at least as early as 1976 they were totally machine fabricated
as straight from the horses mouth @ kossars
see “ a bastion of bialys “ New York Times interview
That’s even more machine made than I remember
Trying to puree meat
in Cooking
Posted
Do you think that it could be done with the ninja creami ?