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    Los Angeles, CA
  1. I agree it sounds unnecessarily formal to say Chef Smith in a non-work setting. However, it reflects the increasing social status of our industry. Like all lingo, part of it's function is to separate the insiders from the outsiders. Now that "reality" shows and other forms of media have opened the kitchen door a bit, it's cool to be a chef, and so people want to use what they think is industry lingo to feel like they're insiders, too. Personally, I don't like being called chef because I know what usually I mean when I say it. Of course, sometimes it's out of respect. But sometimes it's the only thing you can say in a bad situation, through gritted teeth. Ha ha. ~Tad
  2. Sounds great to me - maybe add a little black pepper? ~Tad
  3. What route are you taking? ~Tad
  4. I went to Hatfield's last week, and I enjoyed it very much. My full blog entry on Hatfield's is here, and here are a few pictures. ~Tad
  5. I think you're right, Doc. After I had a few slices, I started thinking that it was a little flabby,and that being able to render out some of that fat might actually be preferable. I have to use tri-tip this time, but in the future I'll try some other cuts.
  6. Sorry, I should have taken a breather. In the time it took to take this picture, some color returned, and I started to recall a warning about the hemoglobins and oxygen. Anyway, it's somewhat pinker now. Thanks, Nathan.
  7. I just did a test run on a tri-tip, for 24 hours at 55C. I used the Jaccard and seasoned with L&P, smoked salt, pepper, and some butter. The interior texture is perfect, and I barely marked it in a very hot grill pan. I think I could even go a little more to get more crustiness. However, the interior color is not as I expected - there's no trace of red or pink. Since other people do shortribs for as long or longer, I was expecting more of a rosy color. Any thoughts?
  8. Thanks, gents- I hadn't thought about the reheating aspect. I'll rearrange my schedule to cook and serve. ~Tad
  9. Hello, all. Many thanks for the great info in this thread. I recently got myself a immersion circulator and I'm interested in doing beef tri-tip. I was hoping to get some feedback to make sure I have the concepts down. My plan is to trim it into a brick shape for more uniform cooking and easy carving. I have a Jacquard, so I'll give it the twice or thrice over with that. I've read through the 130F chart. Sorry if I missed it, but what kind of time would you suggest for tenderness? For bricks of about 3" x 3" x ? at 131F, I'm guessing somewhere around 10 hours? Due to some transport issues, I was going to cook and chill for 2 days before finishing the meat on a grill. Sound reasonable? Comments welcomed and appreciated! ~Tad edit: added the bit about the Jacquard
  10. Thanks for the tips, _john and Vadouvan. BTW, at one hour of cooking, what consistency does the waterbath egg have?
  11. Wat Thai - check! And "more than just donuts" is pretty close to the FTV slogan, more than cooking.
  12. Huge props, Chris! If there's anything I can do to help, I'm all in... ~Tad
  13. Thanks, Nathan. From there I found that I had been spelling it wrong. Citranox is the correct spelling, and there are a number of sources, ranging from about $30 a gallon and up. ~Tad
  14. YES! Ask your cleaning supplier if they can get you some phosphoric acid disinfectant Citrinox is one brand that comes directly to mind. You want to clean this as well as you can. Then do it again. Good luck! ← I've been trying to find the cleaner mentioned, Citrinox, and have not have any luck. Any suggestions on where a consumer might be able to find it? Thanks. ~Tad
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