Josh71

Thanks huiray for all the clams info above. I still don't know the detail of the clams because I am going to buy them this Saturday. Hopefully they still have it, although I always see it there. Then I will make some photo and read out the detail. But I think it's more like "middle-neck", based on the size. Also thanks for your food photo, I am going to make something like that

Rendered the fat before bagging? Hmm ... never done that before. I like searing after sous-vide to render the fat and also crisp-ing the skin And it never over-cooked, the skin is enough to protect the meat during searing so it won't dry over-cooked.

So, I opened the bag after I let it out in room temperature for about an hour. Rinsed in tap water, and wiped dry. Scored the skin, salt and pepper, and seared in a hot pan, skin side down. Transferred the duck oil to a bowl, and I repeat this a few times before flipping it and seared the other side. It was perfectly pink, sorry I forgot to take a photo, but it's the same like scamhi food photo above I made a quick fruity-tare kind of sauce - 1/8 cup sake, mirin, Japanese soy sauce - 1 tbsp sugar - 1 small bottle of black-currant jelly Mixed and boil all, then finished with about 2 tbsp butter. Absolutely delicious and I am still alive Reading feedback above, I should include those "red-juice" in the sauce though. Probably next time!

Thanks for your feedback. Wow, 9 inch! It would be like small steak

I saw some large clams in the market. They were quite big, about 2 inches, average. Really tempting, but I have no idea how to prepare them. Is it just usual steaming until it open? When I make spaghetti vongole with smaller clams (about 1 inch or less), I consider it's done when it's open. But this is big. Should I add 1 or 2 minutes? I am afraid for under-cooked clams Anyone has nice recipe to share for large clams? Thanks.

Thanks for the feedback. I would do 2 hours next time to get pasteurization. My concern about those red-liquid (blood) is that it might affect the flavor, like marinated in blood! Going to sear them this afternoon though, finger crossed

Hi, I did sous vide duck breast, 57C for 1 hour. And because I want to cook it tomorrow, I am storing it in the fridge, still in the vacuum bag. But as you can see in the photo, there are kind of "red liquid" in the package. Is this safe? Usually I cook right away. Thanks

After I saw a cooking video about salmon yakizuke, I searched the internet to learn more about it. And I found a reference about duck breast yakizuke (kamonikuno yakizuke / kamo no yakizuke). But, not much info about the duck breast version. Is this common dish in Japan? Thinking to make one myself based on that video and simply replacing the salmon with duck

Nice ... So, I assume they cook it quickly, and not braising it.

Well, I did SV abalone this weekend. 2 abalone, defrosted overnight in the fridge. I put in the bag with just a little bit butter. Intended to SV for 5 hours, but could not manage the timing because of sudden change of plan. So, after about 4 hours at 85C, took it off and rinse in cold water (not icy water). Sliced them thinly and I got kind of soft tender enjoyable abalone! And my wife didn't complain. If it was tough, she would complain immediately. The taste is there, but I could work it more with quick searing with butter to get kind of caramelized. Probably next time I might try with 5 hours, but I am happy with the result

Yes, you right there. And I tend to agree. Until I taste that famous chinese-style braised abalone and experience the taste and texture of the abalone, I won't have anything to compare. I traveled quite often to Asia and reckon that dish always in the expensive price range!

Firm probably not the right word, but "thick" is. So, thicker. I will re-do this with modified recipe: Before: - 2 cups of single cream (I cannot find double cream) - 4 large egg yolks - 4 tbsp white sugar - 1 tsp vanilla extract - Sous vide at 82C for 45 minutes Next try: - 2 cups of double cream - 5 large egg yolks - 4 tbsp white sugar - 1 tsp vanilla extract - Sous vide at 82C for 60 minutes But not too soon

Someone did 120F (48C) for 36 hours and it didn't change anything. QUOTE: tl;dr In the end cooking the abalone in a sous vide at 120 deg did nothing for it. The ab was tough. http://www.tribalwar.com/forums/showthread.php?t=633789 Well, I don't know if that was 36 hours, but at least he mentioned his timing plan at the beginning of the thread. Other timing: 90C for 5 hours http://www.starchefs.com/cook/recipe/mark-liberman/stew-autumn-vegetables-abalone-stinging-nettles-breadcrumbs

Interesting. Is the meat structure the same as octopus tentacle? Which we can use SV to tender it. Also, the braised abalone (chinese style) is simmered for quite long time to tender, at least from what I read in some of the recipes.

You are correct, they are not dried. And I am quite familiar with that kind of slow braising chinese-style abalone dish. Although I have never tested it, because it's quite expensive in the restaurant. One of the reason I bought this frozen abalone is, someday, I am going to try making braised abalone. I already did some research and keep few recipes. But yeah, that can be a bit complicated and I still don't have time for that. So, this is the second bag that I bought, I cooked a bag before! Tried with simple searing with butter, then thinly sliced in the past. It's though, but still edible and enjoyable to eat. Although my wife complained lol. Then I tried sous vide at various temperatures, but nothing satisfactory results. However, I did sous vide in short time! The longest was 3 hours at 82C, before I used up all 1 kg. Now, I have another bag to play

I could do this experiment at longer low temp. Something like 24 hours, and then compare with the 82C for 6 hours. Any suggestion for the low temp? 60C (140F)?

Here is the packaging. It is raw, frozen. And it's not dried. From New Zealand, 1 kg. Probably contains 12 to 15 abalones

Yes, it's from oriental store, but not in the U.S. as I live in Europe. I believe it's from Australia or New Zealand. 1 kg raw, frozen, 35 euro. I think it's around 2 cm thick, not big. And it doesn't taste fishy at all! I seared once with butter, and it tasted really clean and nice. I will make some photos later.

The 82C for 6 hours? No, I haven't done it yet. I mentioned that I am going to do this again soon. Once done, I will report for sure

Anyone has done that? I did once in the past, using time and temperature from David Chang Momofuku, which was 82C for 3 hours. And it was still though. I didn't put anything in the bag, just abalone. The abalone was not fresh, but frozen raw abalone, about 10 cm lengthwise, and it was defrosted overnight in the fridge. Going to do this again soon, so I thought if anyone has done it please share your results. I am thinking to do at 82C for 6 hours, and put a little bit of olive oil in the bag. Note: I searched this forum for abalone, but it seems it's not that popular ingredients. Few posted about sous-vide, but without end result reports.

Thanks dave, I think I will change the timing for next time. An hour or even hour 15 minutes, just to see if the texture would be better. I am thinking of double cream might improve, because it's thicker. But, yeah, trying to cut down the calories

I made creme brulee using sous vide for the first time, and I am not quite satisfied with the result. Recipe that I used: - 2 cups of single cream (I cannot find double cream) - 4 large egg yolks - 4 tbsp white sugar - 1 tsp vanilla extract I was using small "Weck jar" (160 ml) as container, which I can submerge it in the sous vide pan. I warmed up the cream a little bit. And I used blender to blend all the ingredients. Then I strained it into the jars. Anova set to 82C and I sous vide for 45 minutes. Store in the refrigerator for 12 hours. The result, the custard was properly set, but to me it's not as "firm" as creme brulee that I had in many restaurants. It's kind of too soft. Although, it taste delicious!! So, is this "texture" normal for sous vide creme brulee? Or something can be improved on my recipe or technique? Is it because of the single cream instead of double cream? Is it because the recipe needs more egg yolk? I saw some recipes with 5 or 6 yolks, with the same amount of cream. Is it because of the blender? Probably too long. Is it the temperature and timing? I saw many different temperature and timing, like ChefSteps 80C for 1 hour. Searched here, and found one with the same issue. Unfortunately, no feedback from other users: http://forums.egullet.org/topic/148235-modernist-cuisine-sous-vide-custards-not-settingfirming

Thanks for the input. I do have that common meat thermometer, the thing like "needle" made from metal. So, I can simply insert the needle in the thickest part of the thigh, put it in the oven, and wait till it reach 65C, and it's done? Can I leave the thermometer attached like that throughout the cooking process? Well, I do have other kind of thermometer, a digital one, like Thermapen but cheaper version

In my thread about liquid smoke, someone posted smoke chicken recipe from ChefSteps: http://www.chefsteps.com/activities/smokerless-smoked-chicken I am thinking to use sous vide instead of low-temperature-oven (90C), because I don't trust my oven can hold the temperature stable. So, here is the plan: - Cut the whole chicken into 2 parts half-chicken - Make smokey brine: water + liquid smoke + salt - Brine the half-chicken (overnight???) - Bag the chicken prepare for sous vide - Sous vide the chicken ... After sous vide finished: - Pat dry the chicken - Glaze with some BBQ sauce (add liquid smoke as needed) - Broil under very hot oven (395F / 202C) to brown and crisp the skin My question, what would be the temperature and time to sous vide half chiken? Chicken breast usually at 150F / 65C for about 1 hour. Chicken thigh usually at 165F / 74C for about 1 hour. I am thinking, for half-chicken is at the average of that 158F / 70C for let say 1,5 hour. And the brining time, overnight is not too much? I don't want too much smoke flavor What do you think?

Thanks for the info about the shelf life of liquid smoke. So I won't throw away those Wright's bottles that still left, going to check them later. I put them in the garage because it's a bit smelly (smokey) lol. Although I am a bit worried about the "safety". Should I worry? Update : I still have few bottles unopened!! And I requested order cancelation to Amazon.