Slick

This si a simple and tasty dish to make. I follow this recipe and it makes very good duck breast prosciutto. Try it next time you are making this and care to yours. Recipe Duck Prosciutto Char.pdf

As a "browser" of this topic, I found several posts to be very interesting. I personally follow Michael Rhulman's technique. I find the inexpensive pork butt for tamales (Walmart, my local butcher, etc.) makes the best. I can post my recipe somewhere to share if anyone wants it. It is an adaptation of Michael Rhulman's without the veal stock. I enjoyed rillette du porc in several regions and my favorite is from Champagne Ardenne. His recipe seems to taste very close to this. BTW, the leftover liquid (I call it my Rillette Stock) from the recipe can be frozen and used for adding a nice flavor touch to pâtés and terrines. The picture is from a place in Reims. Tasty stuff!

If you pass thru Elko, NV (I-80) you will find quite few Basque places and all are good. The area was settled by Basque shepherds. The Ruby Mountains (close by) are unique too. Have a safe and fun trip.

Welcome. I to like the food from your country. I once lived in a place that had a large population from Vietnam. I would go early to the bakery on Sunday's and enjoy the coffee and treats sitting around the table with some old guys like me. Had few dishes that were not well described but were Chinese (ethnic folks from Vietnam) adaptations I suppose. We have quite a few Vietnamese restaurants in Houston, Texas area. Some here are in the top 100 list too. I do not cook asian recipes very often, so I am looking forward to ones you share. Mong muốn của chúng tôi tốt nhất cho bạn.

I remember somebody (a Southerner, might have been Justin Wilson) said when asked about "pi" R squared: "Pie are round, cornbread are square." In my heritage, cornbread was always made in a light weight square pan, either 8" or 9" with nothing added to the basic 1:1:1:1:1:& enough (cooks choice) ingredients: Corn meal, flour, milk, egg, baking powder, enough oil and a little salt. Sugar is optional unless your going to make it into a dessert. Eat it hot or cold, cut into squares. I like mine hot from the oven, split and lathered with butter and for breakfast, covered in syrup. It's one of the first things learned to make as a child.

Pâté Croûte with a composed salad (not pictured) is always a nice light meal. I made two 12" pork pates last week for myself and a friend. It was my first attempt at a crusted pate and the sides needed more time on the higher temp. My oven probably needs adjustment (too low). However, this "Sure does eat good," as they say down here.

This is great place for finding answers and describing what you discover too. SV has a lot of interesting outcomes! Have fun!

Galamba, DianaB said it well: I had the same experience with my dissertation. At the time, it helped me better frame the question and seek answers. Begin with your idea and expand on what type of other jobs in the kitchen it can do to save space, time or do something nothing else will do as well. You might also contact small appliance stores to discover if they have any information of value to your idea. Maybe using induction for heating the entire container? What you are considering is not in my domain of experience. Hopefully some of the Modernist folks here will offer you some value too. Meus cumprimentos para seu sucesso!

Beef tongue is a really great simple to make meat. You might consider Jamie Bissonette's The New Charcuterie Cookbook recipe. It has a good basic brine, with smoke and simmer directions. Excellent meat cookbook. I have found a plastic specialty item: The Briner to be at the best answer for my brining needs (Amazon: The Briner). It comes in two sizes. I use a Bradley smoker for meets with very good results. Cured, smoked tongue is one of my favorites. Right up there with Jambon de Paris!

I use a circulator by MasterVAC SV1 with a 19L (5gal) plastic tub. It will work in my 10L (12qt) tubs and deep stock pots. If needed, it will do up to 30L for bigger jobs. I use a cutting board (or marble pastry board) over the top of the tub to reduce the evaporation and humidity in the kitchen. The circulator is easy to store away (to free counter/work space) in my covered box with other equipment I don't use every day. It has been very dependable and results have been great. I have a edge vacuum sealer but frequently use the "water displacement" method for liquids (and such). Especially small quantity items. The double ziplock bags work well for me. If I worry about leakage for long SV times, I seal the ziplock in a vacuum bag. Sort of like wearing a belt with suspenders but it works for me. I also will use Ball Jars (as in canning) with loose fitting lids for custards, like Creme Brûlée. The air is driven out just like the canning process. I suggest you consider the size of the meal(s) you plan to make. To start by using one of your pots with a smaller circulator is fine, just be sure the food packet is completely submerged the whole time. Floating is a bad thing for SV. All of the brands mentioned have good ratings by others. Read the features carefully (wattage/amps/volts/peak) and be sure it has a auto-shutoff if the water level gets too low. I hope you get one and start enjoying the experience of something new to you for cooking.

Seems to me this will be more useful in a small space like an apartment kitchen, Or, for a dedicated job function, a second SV, special function... . I do like the response to deep frying as observed. It has some appealing features. I think they can improve it with a minor additional "gadget" to the product: a hang on the side circulator to make sous vide operation better. I wonder if they considered this. Interesting item to follow as it matures in the marketplace. It will likely influence other manufacturers. I like it. Hope they succeed.

Hello to all, my wife and I enjoy cooking together and trying new ideas in preparation. I discovered this forum from another (Stefans Gourmet Blog). I've enjoyed exploring and reading so many good sounding recipes. We tend to do more French-inspired cooking than anything else. Also try some Modernist ideas too. I am at the keyboard while my experimental "banana pudding" is cooking in the Sous Vide. I adapted it from my creme brûlée SV recipe with technique I discovered for SV bananas. It's all from scratch, I even made the vanilla wafers. If this works (we'll have to eat the failure if not), then I may try adding some other flavors to it to complement the banana. Ideas would be welcomed. I also make charcuterie at home. Recently, I made another batch of "jambon de Paris" for us and some French friends who said they cannot find good ham here (Texas). It was killer. There is no way to describe the difference in flavor compared to commercial or commercially available wet cured hams. Of course it only takes about 21 days to make but who's counting. My friends were thrilled with it and ate every morsel. (If there is not a formula/recipe/process for it, I will share mine.)They asked me to make some "rillette de porc" so I'll do that tomorrow after my cut of pig thaws. It will be traditional French in preparation. We love it and having it in fridge (lasts weeks) makes a light meal special (smaller bowl-sizes than traditionally found in France). I suppose our biggest accomplishment to date was Thanksgiving dinner for four featuring a SV medium rare prime rib. It was probably the best piece of beef we have ever had, anywhere. We decided to make everything from scratch and as organic as possible: consommé of beef (yes, from bones), Parker House rolls, veggies from our garden, and a rolled raspberry meringue for dessert. The consommé was the hardest to make but after a couple of tries, we got it. I plan to search for ideas, recipes and techniques for Sous Vide, Modernist, German and French cooking and charcuterie. Take care all, Slick aka Cecil

I use powdered malt to make molecular mashed potatoes. I wonder how it will work in them? The ratio i follow for powder is 1 malt : 100 potato by weight. Not sure what to do with liquid though. Not sure how to convert. Try it and let every one know! We're planning to add some malt powder to the next bread we make.

A friend who is a master baker (French) adds a few white chocolate chips to his pastry creme. I know it works for him because I love the flavor he gets doing this. I suppose his magic is in the amount added but a little experimentation is always delicious and fun.