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Found 1,339 results

  1. 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?
  2. 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.
  3. 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?
  4. 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
  5. 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?
  6. 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.
  7. 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
  8. 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?
  9. 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
  10. 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?
  11. 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.
  12. 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?
  13. Molecular-gastronomy-revolutionizes-dining-experience-in-some-famous-restaurants Finally, chemists are catching up to eGullet.
  14. 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?
  15. 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
  16. 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
  17. 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
  18. Now that we have a number of home cooks who have invested in various levels of sous vide technology, I'm wondering how often we use our machines and for what purpose. Sure, it's great that we can make those 48 hour short ribs and salmon mi cuit and all that, but these aren't the kinds of projects one is likely to do on a weekly basis. Lately, I've been using my rig (Lauda digital recirculating water bath heater, 5 gallon stock pot, FoodSaver Professional III) to make lunchmeat for the week. I'll pick up a turkey or chicken breast, a pork loin, a brisket, beef roast, or whatever looks good and is on sale, vacuum bag it with salt and whatever other flavorings suit my fancy, cook it in the water bath as appropriate, toss the bag into an ice bath to cool down and then into the fridge. I usually do this on Sunday evenings, and on Monday morning I pull the bag out of the fridge, slice up the meat, and I have incredible sandwich meat for the rest of the week. This is not only a huge savings over buying sandwich meat at the deli counter, but there's just no way Boar's Head can ever compete with what I can make at home. What's nice also is that it's a complete snap to do sous vide -- easier than any other method, really. Anyone else use their sous vide setup for mundane everyday stuff like that?
  19. I've been reading up on sous vide and I'm hearing about how precise accurate temperatures are of utmost importance ie. "one degree can change the taste completely!" or botulism risks (which is pretty serious actually). Has anybody created any rigs or set ups to cook safe, accurate, precise, and easy sous vide without buying expensive water bath tanks, automatic circulators and thermometers and the like?
  20. Ok, I'm starting this thread now, with this confuse title, as it's subjet I'm very interested about. We saw a lot of different paths being followed on savory cooking but when it comes to pastry things tend to go a little slower... El Bulli has opened a huge range of new techniques/ingredientes/combinations/methods that can also be brought to pastry (not that anyone is doing that, but it's not a very common topic - as a whole- around these P&B threads) I've bought some products from the Texturas range, by El Bulli, and for me it's a great excitement to start experiencing them. Today I've made my first caviar : apple caviar. I've tryed a peach caviar first but it didn't went very well... This is how it turned out (the apple one) For now I'm just experiencing... but I can't wait to be using it for real on my pastry adventures. Anyone wanna join?
  21. I would like to get some beef cheeks and cook them sous vide. I did some googling and it seems that some people cook them at high temperatures for not so long and others cook them for days at lower temeratures. If anyone has cooked them this way, I would appreciate hearing about how you cooked them. Thank you.
  22. Im surprised no one has mentioned these Japanese Do It Yourself Snack Kits, from Kracie brand They are called Poppin Cookin' or Happy Kitchen. They are little snacks you make yourself like Waffles, Fast Food Happy Meal (w/Cola), Cakes, Ramen Noodles, Curry Rice etc Some, even involve Spherification... You can buy them on eBay, Amazon, JList etc. Here are a few videos, Happy Meal Waffles Ramen Cake Sushi W/Spherification aspects
  23. I bought some veal cheeks today and would like to cook them sous vide. The last postings I could find on eGullet concerning this was in 2010 and I am hoping to get some updated information. I would like to know at what temperature and for how long these should be cooked. I have never cooked these before by any method and so I have no idea what they are like, but given the price, I hope they are good. Also, what kind of a sauce would be good with them? I'm sort of thinking maybe a marsala/dijon/mustard sauce might be good. Any comments on that? Thanks in advance.
  24. Hello all, My Polyscience Creative Series finally came in the mail, and I've been tearing through recipes from Modernist Cuisine at Home. I was very intrigued by the technique of vacuum sealing a steak brushed with fish sauce to mimic the flavor of dry aged beef as mentioned in the section on beef. I currently have a skirt steak in the fridge doing just that, but I was unclear on the cooking process. Should the steak be removed from the bag after the three day aging period, rinsed, and seasoned at usual or should it be cooked as is? I'm somewhat leery of seasoning it as usual, due to the innate sodium content of the fish sauce but other forums have said throwing it in the sous vide as is will result in too strong a flavor of fish sauce. Given my wife's absolute disgust for the smell of the sauce as I prepared the bags, I'm trying to avoid serving her an entree redolent in that aroma and taste. Thanks in advance for your input.
  25. There's a new SV circulator on Kickstarter by Scott Heimendinger, creator of the original Seattle Food Geek DIY sous vide many of us used as a reference and more recently appointed Director of Applied Research at Modernist Cuisine. It's called Sainsaire - i.e. without air, a play on "Sous Vide". The design and specs look good - 1KW heater, circulator, good clip to hold it to most containers - especially for the price: $199. With their permission I've attached some images to this post showing the general blueprint and prototype design. On the last update they've also confirmed they would do a 240V version if pledges reach $250K, which looks very likely as it's already at $214K after only two days. Kickstarter link: http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199 Main website: http://www.sansaire.com Good review with action photos over at Serious Eats: http://www.seriouseats.com/2013/08/we-test-the-new-low-price-sansaire-sous-vide-ciculator-from-modernist-cuisine.html I'm looking to replace my complex and slightly unsafe DIY unit but didn't pledge for the Nomiku as I thought it was expensive and risky. This one however seems to hit the spot and comes from a well known SV expert. Any thoughts?
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