Josh71

Thanks rotuts, I will use some of your advice. After the holiday, I would certainly try to make this!

Many people would think this idea is weird, but I would like to make lamb satay, prepared using sous vide method. When we grill lamb satay in traditional way using charcoal grill, my wife often complaint it's too rare! That's one of the reason for this sous vide, besides .. why not?!! So, I like my lamb satay medium (doneness), and of course tender. Usually, I use lamb shoulder, cut into pieces about 2 cm. And no marinade, no aromathic needed to prepare the meat. When grilling, I toss it to sweet soy sauce (kecap manis) mixed with oil, sprinkle salt and pepper, that's all. Now, what would you recommend for sous vide temperature and time? Honestly, I have never done lamb sous vide. One reference that I found suggest 55C/131F for 12 hours. https://stefangourmet.com/2016/03/31/sate-kambing-lamb-or-goat-satay-with-peanut-sauce/ What do you think? Any better suggestions? Oh also, I would put few drops of liquid smoke in the sous vide bag to get that smoky aroma Thanks.

Really? I have done it before, making "hainanse chicken rice", so just bag it, sv, done, serve with rice and some sauce and chicken soup. Super nice!

Oh I like this! Thanks. Something creamy and aromatic

I am looking for some ideas to accompany sous vide chicken breast. My plan would be chicken breast with skin, sous vide at 63C for 1 hour. Then sear the skin. Served with mashed potatoes, and simple green salads (olive oil, salt pepper, lemon juice). This will be for a main-course. Now, what would be the sauce? Or any other nice things to add! Thanks.

Dashi .... it's just a stock, it has very distinct flavor. I made various kind of japanese rice dish, gohan, kamameshi, etc. Other usage, for example dipping sauce, like ponzu. And of course for making soup, like ramen. Without dashi, the taste would be different.

I have done this last weekend: 5 hours oven roasted eggs: http://fxcuisine.com/default.asp?language=2&Display=64&resolution=high The result was exactly as described in the article, brown egg, smooth yolk, distinct aroma. But that's it I served with infusing olive oil with bacon and garlic, by warming it. A little bit accidity from lemon juice. Taste nice, but my wife said "It's just an egg and you wasted 5 hours electricity for this???" LOL.

I tried Trisol for the first time last weekend. Here what I did: 70g ready-to-use-tempura flour 30g Trisol flour 1 white-egg, beaten Cold-soda water I mixed all those to make tempura batter. Then I made oyster-tempura, using frozen-oyster (not fresh). I defrosted over-night, washed before cooking and pat-dry thoroughly. Result: Not good. Crispy on some part, but not entirely. Soften after few minutes. Well, I think it is very difficult to make super-crisp oyster tempura, because oyster itself is very wet! I thought Trisol would help a lot, but not much. Probably I will try 50% Trisol next time and see the difference.

@Smithy No, I haven't done sous vide on this topic yet. But, I refer to this article http://mengwong.livejournal.com/81737.html

You right, my mistake, and updated. Too bad, I don't have slow-cooker. And still thinking why the sous-vide experiment didn't work. Shouldn't it be the same as slow-cooker? ... hmmm Well, it was not mentioned how-long the sous vide was done though.

I googled this, and found quite a few articles. A simple 7 hours pressure slow-cooker eggs: http://www.fourpoundsflour.com/the-history-dish-seven-hour-eggs/ - Put eggs into pressure slow-cooker - Cover with water - Set pressure cooker to low - Cook for 7 hours Similar to above, but only 1 hour in pressure cooker: https://www.reddit.com/r/Cooking/comments/2w0rr0/pressurecooked_hamine_eggs/ 5 hours oven roasted eggs: http://fxcuisine.com/default.asp?language=2&Display=64&resolution=high - Soak eggs into warm water for few minutes - Place the eggs in 105C/220F oven - Cook for 5 hours Sous vide experiment, it doesn't work: http://mengwong.livejournal.com/81737.html They are very interesting! I like the roasted one

When I was in Brittany last time, I bought this monkfish liver (foie de lotte) in a jar. It's quite common to find this in Brittany btw. I am not sure if it is cooked or ready to be consumed, probably it is. I don't read French and the text is too small! Now, what would you do with this? Rather than using it as spread on bread Make it as ballotine? Looking for a nice idea for dinner!

All looks kind of ordinary (common) dish. Is there anything unique recipe in the book?

I wrote down your modifications (chreme fraiche, more onions, more cognac), because I want to make this again some times. So, the problem I posted here, it is not that the sauce was not tasty, no, it is not that. But, the (taste) differences before and after added to the finished dish. Thanks for all the advice by the way.

There are onion sauteed with cognac added into the sauce mixture, cooked together with the pork in the SV bag. The sauce is very nice

I meant the sauce after taken out from the SV bag, and then reduced, as said in the recipe. So, just right before added the sauce to the finished plate. That tasted very nice, not bland at all. So yes, I would take your advice to over-season the sauce!

No, the meat was well seasoned and well rested. The sauce was tasted very nice on it's own, before adding it to the meat. Once added to the meat, the sauce kind of lost it's taste. The difference was very noticeable. But, as gfweb also experienced, I think next time I would make it stronger taste as he suggested.

So, yesterday, I made this: https://recipes.anovaculinary.com/recipe/sous-vide-cream-poached-pork-loin After I read a post about it in the sous vide thread. Here is my question: When making a sauce, it taste very nice. But, after I added it into the dish, it tasted quite bland. Far from what I tasted before adding it. Why is this? Do I need to increase the salt or reduce it more to offset that change? Really, during the reduction process of the sauce, I kept tasting it and it was very very nice, tasty on it's own. Then while the sauce is still warm, I poured into the pork loin (also warm). But I was really surprised the sauce doesn't taste that nice, bland and far from the taste before. The different was very noticeable. I found this fenomena very ofthen, and cannot figure it out why. Thanks.

Redo the sous vide to re-pasteurized it again? IF that is possible lol

I have to try this!~ Serve this with mashed potatoes, do you think that nice? Or any better idea? Or perhaps with potato rosti for a bit chruncy texture.

Thanks for this! I bought 1kg Trisol yesterday lol. I am courious about it, that's why. Wondering what kind of other (chemical?) ingredients that made into Trisol though.

Interesting recipe. What would you serve this with? I meant, what would be your choice of carbohydrat, souce and others (salad/vegies)?

She is 6 years and she sometimes wants to get involved with cooking I am ordering the butterfly pea flowers, waiting to get delivered!

After reading this news article about ramen noodles with blue chicken broth, I keep thinking to make it http://en.rocketnews24.com/2017/01/20/tokyo-restaurant-serves-up-unusual-ramen-with-blue-chicken-broth/ I want to make it just for the fun of it! Especially for my little daughter who loves Elsa from Frozen movie, she would like this blue color ramen noodles. Well, I don't know what would be the ingredients, probably some kind of agae, and certainly I don't want to use additive/food coloring. I am thinking to use "butterfly pea flower" which is natural food coloring often used in drinks and dish from Asia. Nasi Kerabu from Malaysia is one of the dish. https://en.wikipedia.org/wiki/Butterfly_pea_flower_tea https://en.wikipedia.org/wiki/Nasi_kerabu Butterfly pea flower can be bought online, I bought some in the past to make that blue rice So, my plan for the broth, simple clear chicken ramen: Combine chicken stock with dashi and season with salt. Then put a few dried butterfly pea, and see how it goes! Either it would turn blue or green, because chicken broth tend to be yellowish. And I should not put too much because the flower would alter the taste. What do you think? Any cool idea to go with it?

What's that liquid? Some kind of gravy? or sauce? Looks nice!