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Found 1,334 results

  1. I just saw Hubert Keller's Secrets of a Chef on PBS (NJN). My god what a beautiful show! I drooled as I watched him prepare a new take on French Onion Soup with chopped tomato and fava beans, a classic alsatian dish and a pesto burger. I picked up a number of techniques and stared jaw agap as he created one show stopper after another. No question why he is one of the best. It is humbling watching someone at this level work. You watch him do something as simple as shape a hamburger and it make sense. Who needs food network, PBS is still the standard for real cooking shows.
  2. Every two years, one of the biggest and most prestigious events in the culinary world takes place in Lyon, France. This is the Bocuse d’Or, an international cooking event named after its founder, the great Chef Paul Bocuse. This culinary competition is being participated by 24 chefs who came from 24 different countries, each cooking his own special recipe based on a prearranged set of parameters in the hopes of winning the grandest title in the culinary world. But what is the Bocuse d’Or? Where did the idea came from? What is its history? And more importantly, why was it created by Chef Paul Bocuse? What is the importance of this international event to you as a professional chef?
  3. After a trip to CostCo I usually end up with loads of meat to cook in the coming weeks. I usually vacseal portions, then thaw them, spice them, pack them again for SV. I'm wondering if I'm wasting bags? Should I add s&p or other spices (rubs, marinades etc) right away and have things ready to cook once thawed, or would that negatively affect the meat? Would the salt pull out liquid while thawing? I have a tray of some 10 pork chops and some steaks, as well as a pack of (sadly boneless) short ribs waiting for the freezer right now. How do you go about it?
  4. Utilization of meat leftovers from sous-vide cooking Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers? In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria. Ingredients All your meat leftovers Onion (compulsory) Any hard vegetable (we prefer celery stalks, or zucchini) Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne) Fried potatoes, or alternatively sweetcorn kernels Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry) Eventually some cream (or crème fraîche) Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)' vegetable oil (I prefer olive oil) Mise en place cut your meat in small cubes or slices cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting) cut the vegetables about 3-4 mm thick cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately cut the potatoes to 1 cm cubes place 3 heavy skillets with ample oil on the stove Cooking in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end. in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3) in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1 Serving You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy. Do not forget to serve a glass of good dry red wine!
  5. Olla podrida sous vide Origin Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri. Ingredients For two servings * 100g Brisket well marbled, cooked SV 48h/55°C, large dice † * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice † * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice † * 100g Chicken breast, cooked SV 2h/58°C, large dice † * 100g Chorizo, sliced approximately 4mm † * 125g Chickpeas (garbanzos), soaked overnight in water † * 1 Onion chopped medium-fine † * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed * ½ Celeriac approx. 200g quartered, sliced about 2mm * 2 Carrots sliced approximately 120g about 3mm * 1 Leek approximately 20cm / 100g sliced about 5mm * Extra virgin olive oil * Rice bran oil * Dried parsley qs, aromatic, black pepper † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability. Cooking Boil chickpeas in water for 30-60 min. Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water. Reduce heat. Season to taste. Add parsley. In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat). Sear one kind of meat at a time and transfer to the pan with the vegetables.
  6. I put sous-vide in quotes in the topic title because I don't know that sous-vide eggs are really cooked sous-vide, as in under vacuum. Rather, nature gives us eggs in their own packages (shells) that are not exactly depressurized. We can also crack them into plastic, but still that doesn't equal under vacuum. Probably we're talking about low-temperature-cooked whole eggs. So, let's talk about them: Temperatures, times and desired outcomes. In the shell or in plastic. How to peel. Doing it in a regular pot of hot water on a stove. Anything else.
  7. I'm not the first to notice this, but I don't think we have really explored the issue: sous-vide cookery is potentially a revolutionary nonfat cooking method. The other day, I made some boneless, skinless chicken breast cutlets in a water bath. They were delicious. I never thought I'd say that about boneless, skinless chicken breast cutlets. It seems the problem with them is not that they're inherently bad but that they're uniformly ruined by traditional high-temperature cooking methods. They are by definition overcooked. And usually dried out too. Whereas, at low temperature, they actually taste like chicken. The vacuum sealer also provides the opportunity to season foods deeply without using any fat. So, while modernist cooking sometimes gets knocked for using artificial chemicals and whatnot, this is at least one area in which a modernist technique can be ideal for those on restricted diets.
  8. Sous vide, poaching and confit share some obvious similarities and differences. But what about the not so obvious? If I have brined some pork, will poaching in the brine be the same as sous vide-ing the brined pork? Thomas Keller uses a hybrid of confit and sous vide for lobster by adding some beurre monte to the sous vide bag. Where are the lines clear and where are they blurry?
  9. Hi Everyone. It is kind of nice to see that so many people are willing to share their passion on the net. Might sound like a silly question but I am wondering if all cheek are equals. What I mean by this is, Can I cook all my cheek at the same temp for the same time and get similar results. In other words. If I cook my Pork Cheeks at 74 Celcius for 12 hours, would I get the same tenderness in all 3 type of meat ? Also in Thomas keller Book he does his Veal Cheek at 84 Celcius for 8 Hours. Is their such thing as a matrix that shows that if you increase your temp by 1 degree your cooking time is reduced by how much? Or the temp is more for how you want your meat and the time is optimal. For instance I am assuming that if Thomas keller cook his cheek at 84 degrees it is because trial an error showed him that cheek as the best texture that he is looking for at that temp and they are perfectly cooked after 8 hours? Iphone has an APP for sous vide. I tried their recommandation for fois gras and it was right on the money. However, they recommend beef cheek for 2 days at 74 degree... mine came apart after 20 hours. OOPS Hope I am making sense, if not I will try again Thanks in advance and I am curious what the reponse will be.
  10. I want to try making this but I'm wary of putting in the financial investment, only to mess it up on a recipe that could be alot more complex than it's deceptively simple steps would suggest. Anyone try this yet?
  11. Hi, Keeping with the recent SideKic Thread, I wanted to ask you for your thoughts about the Vac-Star circulator. To me it seems to have enough power etc. and might be a cheap alternative to the pretty expensive ones we know. Also the given value for temperature consistency seems to be quite ok... (but since till now I used a big pot on my stove, regulating myself with ice & hot water...) Has anyone tried the thing? Any thoughts based on the provided data? Is it a good alternative for the more expensive circulators or should I still go for those? Regards, Andreas
  12. Chef bought some versawhip, agar, and xantham gum after the new years. I've found some pretty good information on agar agar and some other hydrocoloids like lecethin, but can't seem to find any good information or starting points on where to start experimenting on versawhip. From what I've collected, it works similar to lecethin and can do either hot or cold foams and alot of people seem to be using it in conjunction with xantham gum for thickening and getting different mouth feels from the foam. I have absolutely no idea where to start some baseline experiments or some tested recipes to get ideas from. Have any of you out there worked with these products?
  13. I have a temperature-controlled water bath for my sous vide setup, and was wondering if it might be suitable for tempering or melting chocolate. Amongst other options, setting the water bath to 91F and letting the chocolate slowly melt should (in theory) prevent it from losing its' temper. I've had a lot of trouble keeping the chocolate I use (cheap Trader Joe's stuff) tempered during use, and was hoping this might be suitable for maintaining the required temperatures.
  14. I was at our local butchers today to buy a brisket which I plan to turn into corned beef. While there, I saw they had hanger steak which is a cut of meat I have heard lots about (and maybe even eaten in a restaurant). So, not having had one before, I had to buy it. It is now sitting sitting in my fridge waiting for me to do something with it. I was thinking of cooking it sous vide and I am wondering - will it take a long cook, say 48 hours? Or does it need a quick cook much like, say, a striploin, followed by a quick sear? Should I put a rub of some sort on it before cooking it? Any thoughts are appreciated by this sous vide newbie. Elsie
  15. There is a big Sriracha thread already, but I'd like to ask about a more specific application. For me, I think the best recommendation from that thread is sriracha on scrambled eggs. From that, I find that like to dot my eggs with sriracha, so it occurred to me that a spherified caviar form could be cool way to add a visual element to the introduction of novices to the practice. I read all the spherification threads with interest, but really have never had the desire to experiment with all the forms. But this application, I feel, is one I really want to do. So, for those so versed, what is the proper path to Sriracha Caviar?
  16. Hello All, I recently purchased the VP215c and think that I am going to love it. I am having no trouble sealing solids, however I am having trouble sealing liquids. I am also having trouble learning what the correct settings for various uses. The manual does not give any help as to time to vacuum, etc. I have read the Modernist and tried to determine myself, but it has been spotty at best. My first question is regarding the sealing of liquids. Can someone be specific as to the settings to seal a bag for Creme Anglaise and other liquids? Is there a reference manual or book that can tell me the settings for other foods? Many thanks. Ike
  17. Hello culinarians, I was reading the David Kinch article on eater and he said some pretty interesting things. Beside from the Asian influence on western haute cuisine he seems to suggest things like foraging and sous vide are going out of style or at least being overused. I believe that as a professional culinarian the only way to improve is to study and understand your predecessors. From Escoffier to Point to Keller to Ferran to Redzepi we must know our past to create or future. I think Kinch is doing wonderful things at Manresa with Love Apple Farms, but is he being the pot and calling the kettle avant-garde? I think sous vide, modernist technique, local food, etc. are more than fads but tools to for perpetual change in our industry. What do you think about Chef Kinch's stance?
  18. I recently acquired a Branson B5510DTH ultrasonic cleaner, primarily to make the starch-infused, triple-cooked, vacuum chamber cooled, ultrasonic cavitation-assisted superlative French fries featured in Modernist Cuisine. The first attempt at using the device, although time-consuming, resulted in absolutely superlative fries -- the best by far we have ever eaten. But at a little over $1000, it's a rather expensive appliance -- I figure that the first batch of fires cost $75 a fry! So I'm looking for other applications to justify the cost. The SonicsOnline web site (where I bought the Branson) also lists a very interesting device, the Sampson Multi-Purpose washer, for only $399. I wish I had seen it before I bought the Branson. Cf. http://www.sonicsonline.com/ultrasonic-food-cleaner-3d-soul-system.html The Sampson is a 3.4 gal device that is intended for washing/disinfecting various fruits and vegetables, including such things as corn, lettuce, broccoli, etc.. It uses three different elements to do that -- a thin nano-coating of silver to kill germs, an ozone generator to provide additional disinfection, and an ultrasonic sweep-frequency from 30 kHz to 50kHz to dislodge soil and other nasties -- even from your toothbrush or hairbrush. The reduction claimed for various pathogens, including E coli, was impressive -- it basically reduced them to zero. These days, the incidence of various pathogens in fruits and vegetables, as well as the potentially toxic chemicals used to preserve them, makes such an approach very attractive. Now, I don't know if the Branson will do as well, without the silver and the ozone. But I suspect that dropping a couple of quarters in the disinfecting solution, as well as a tiny bit of hydrogen peroxide, might do just just as well, and it would save me from buying yet another appliance! Does anyone on this list have any experience with the Sampson device, or this technique? A Google search show that Hammacher-Schlemmer used to sell a similar device that was made in Germany, but it is no longer available.
  19. In Modernist Cuisine the authors add L-cysteine (an amino acid) to the dough for their hamburger buns to relax the gluten in the dough: has anyone experimented with this stuff? I've got a recipe here for pita bread that calls for dough relaxant and was hoping to use the L-cysteine I've got instead.
  20. Parts list: Sestos D1S-VR PID controller Panel-mount M8 3-pin female connector eBay Pt100 probe spliced into a M8 3-pin right-angle male plug /w cable Corcom AC input filter /w integrated switch and double fuseholder (currently using 10A fast blow fuses) Omron G3NA-240B DC5-24 solid state relay attached to an old CPU heat sink (with Thermalright Chill Factor III thermal paste) NEMA 5-15R receptacle NEMA 5-15R receptacle (GFCI-protected) Various terminal blocks Various crimp connectors Various screws and bolts Proctor-Silex 1000W electric burner Electra 1150W immersion heater What isn't shown is a 3" round by 3/4" thick piece of cork that the probe sticks into so that it floats on top of the water. I have used both the electric burner and the immersion heater with good success. AC wiring is brown - live, blue - neutral, green - ground per current European standards. Well, the ground wiring is supposed to be striped green/yellow, but I didn't have any handy. The receptacles are wired in such a way that the GFCI receptacle also protects the regular receptacle from earth leakage current. The GFCI unit is always on and can be used for pumps, fans, etc. while the regular unit is the one powered through the relay. Any questions?
  21. Molecular-gastronomy-revolutionizes-dining-experience-in-some-famous-restaurants Finally, chemists are catching up to eGullet.
  22. I had pretty much just discovered poaching chicken breasts in wine when I discovered sous vide and drove down that road for a while. Then I read about various confits. So now I'm wondering if, beyond the obvious differences of cooking medium and trading liquids, if there really is any real fundamental difference between the three. If I brine my pork ribs and then cook them sous vide, could I not just poach them in a brine? Thomas Keller has apparently hit upon poaching lobster in butter in a sous vide bath. Could this be called a confit? Since all three can be oxygen free, do the safety procedures applied to sous vide work for poaching and/or confit?
  23. I'm in somewhat desperate need of a caviar maker like the one available from Chef Rubber. I placed an order for 1 from them a couple of weeks ago but they are backordered until early Feb. at the soonest. Does anyone know of another source for it or for something similar? I'm thinking there has to be a similar product in the medical field but so far I haven't had any luck tracking one down. Ay help would be greatly appreciated. Thanks Dan
  24. i'm planning to go to denver in a couple weeks and definetly want to check out the dining scene. i will be there for 3 days and want to enjoy some really good cutting edge food. Can anybody reccomend restaurants dabbling in molecular gastronomy? I have been to alinea and moto in chicago something in the middle of those 2 would be great. anysuggestions will be a help. Thanks
  25. Hi recently I tried to cook an egg, in a water bath for 1 hour, at 65 C/149 F degree, which is the temperature where the yolk just starts to coagulate and in the albumen only one protein, of the many contained, has already coagulated. Here is the result Since I am not sure how accurate my kitchen thermometer was, and one degree more or less can make the difference, if you ever had an egg cooked this way maybe you can tell me if it really looks like it was supposed to be... I was not able to find a good picture to compare with (even at Herve This or Pierre Gagnaire websites) ciao /Chem
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