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Found 1,333 results

  1. 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?
  2. 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?
  3. 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?
  4. 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.
  5. 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
  6. I've been playing with immersion circulator cooking for a year now, and really enjoying it. Up to this point, I've been using ziploc bags and water displacement for cooking. However, I have a developing food safety concern. We have four young kids, and to keep things running smoothly at home I do the cooking for a week at a time on the weekends. MC seemed to be all about the chamber vac; MC@H showed the foodsaver and ziplocs. If I'm cooking with the intent of storing food in the fridge for up to 6 days, how should I be thinking about food safety? Ziploc? Food saver? Chamber? Or are all of these moot points if one is working with a standard home refrigerator rather than a professional model? (That was my theory on why MC@H didn't push the chamber vacs at all.) Thanks!
  7. 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.
  8. 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.
  9. 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?
  10. Hi All, I'm new to the site and new to incorporating modernist techniques and ingredients into my culinary repertoire, but I like to think that I've cooked food in every other conceivable way short of a fusion reactor. When purchasing chemicals such as carrageenan, calcium chloride, sodium acetate, etc., what sort of shelf life should I expect? I'm reticent to purchase large amounts if they aren't well suited for storage, but I also don't want to purchase very small quantities if it isn't necessary for quality control. I know there are so many other "molecular" additives I've omitted from my example, but a rough generalization would be very helpful. Thanks very much.
  11. We've been eagerly anticipating the arrival of Modernist Cuisine at Home since it was announced... copies started arriving today, so it's time to start cooking. My mom's in town for the weekend and wants to try the Apple Cream Pie: it's pretty straightforward, but I do have a question about the Granny Smith apple juice. Lacking a juicer, I have to make the juice the hard way; should I be doing this cold, or can I use one of the juicing techniques that heats the apples?
  12. [Moderator note: The original Cooking with "Modernist Cuisine" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with "Modernist Cuisine" (Part 3)] Well, I was in the "didnt know" camp as I have sadly not cooked as many recipes as I would have liked from the book. After reading your post and seeing your pics I decided to give it a whirl and was definitely not disappointed, it was as good as any BBQ Ive ever had (and I live in central texas now, we have pretty good bbq here) Embarrassingly I think the only things Ive really cooked from the book are the mac and cheese, the carrot soup, the pastrami, and now the bbq ribs. Any other insanely popular recipes that I have missed and need to make since I have a few days off?
  13. Hi guys ..Was wanting to store my flavoured caviar for my cocktails in the bar and was wondering the best way. Any help would be appreciated
  14. ARY VacMaster SV-1 1500W Immersion Circulator $358.00 The alleged 1500Ws is interesting. Thoughts?
  15. I notice that D. Baldwin says that one can reheat frozen cooked sous vide meat in a one hour waterbath, so that makes me think that frozen meat unfreezes quickly. Lots of the meat which I will eventually cook sous vide is now sitting in the freezer vacuum-sealed in cook-safe bags. Can I put the frozen meat directly into a water bath and just extend the cooking time? Or is this a really dumb idea?
  16. First post here, so I hope I don't embarrass myself. Anyways, I need not lecture everyone here on using the archimedes principle to get the air out of a ziplock bag, but I did learn a little trick to make it easier to get that last little bubble out of the bag. Take a q-tip and dab it in some vegetable oil. About an inch below the zipper, swab a ribbon of oil across the length of the bag. Make sure you get the seams on each side as well. Make sure the ribbon extends to the zipper. Now follow the normal procedure to get the air out and sink the bag. The ribbon of oil acts as a 2nd zipper, so you can get all of the air out of the bag with the oil zipper being below the surface of the water. I did some experiments with this trick, and have several bags holding airtight for several days now -- without even locking the ziplock. The oil does all the work.
  17. I got some gorgeous Wagyu shortribs last night that I was going to vacuum seal and cook for 72 hours as per MC recipe. Now my crappy edge sealer has not been able to create vacuum, not even close. I see pockets of air in the bags. Can I go ahead and cook them still? Can I ruin them because of some air presence? Alternative is to go beg in the neighborhood someone with chamber sealer (butcher, fancy restaurant around the corner etc) if they would seal my bags for me. Your advice much appreciated, Bojana PS I have never made shortribs before, where I live that cut is very uncommon so I already went through a lot to get them, I really do not want them ruined.
  18. Hi everyone, I've just been watching the latest Modernist Cuisine video for potato puree (I think this recipe is in MC@H as well). They suggest using diastatic malt powder since it acts as an enzyme that can break down the potato starch into a smooth puree. Does anyone know of anywhere one can purchase diastatic malt powder in Australia (preferably Melbourne)? From the recipe (linked above) it suggests that it can be purchased at baking and brewing supply stores, but I've tried a few and none of them seem to sell it - they only sell varieties of non-diastatic malt powder. The closest I've found is this company, but they sell it pre-mixed with flour for baking purposes so I don't think this would work very well! I've tried my usual places (MFCD, The Red Spoon Company, Chef's Armoury) but they don't have it listed - at least not as 'diastatic malt powder'. Thanks in advance, John
  19. Greetings, I am planning a christmas dinner and i want to incorporate a vanilla and cardamom infused red pepper foam that is suitable for vegans and is soy free. I plan to use Agar but i havent found much information concerning its detailed application with foams. I purchased 'The Cook's Book', Thinking Ferrens chapter would cover this, but it does not. Specifially i am wondering if i need to cook the Agar, or if i can just sprinkle it on top of my juice and go into hand immersion work as with lecithin. Generally in my area Agar comes in flakes, so would i powder it before use if a raw application is possible? Can anyone indicate the proper ratio between agar and liquid? Is it similar in percentage to lecithin? And if it needs to be cooked into the liquid, is there a temp range to hit? I appreciate any book references or advice.
  20. So, half a decade or so after everyone got sick of spherification I decided to start doing it. I needed to bring something to an erotic dessert party, and thought chocolate truffles that explode in the mouth would be the ticket. It worked pretty well. People loved them, and made incredible faces, wondering about what was going on in there. One friend said they were like "yolks of the ganache vulture" ... a name that has stuck. Unfortunately, making them was a gross process. My assumption that a mellon baller would work for scooping the cold ganache into the alginate was thwarted by their crumbly texture. I ended up forming the balls by hand, which left me looking like I was covered in poop. Here's the recipe (it's for reverse spherification): 175g heavy cream 30g liqueur 15g sugar 3.2g calcium chloride 100g dark chocolate, chopped The chocolate is chilled in the freezer before making balls, and then soaked in hot water to melt the centers before serving. Two thoughts I had are substituting invert syrup for the sugar, and adding gelatin (enough to give them better adhesion while cold, but not so much as to thicken them noticeably while melted). Any better ideas?
  21. Looking at upgrading my current Sous Vide system, and have about $400-$500 to spend. The two I know for sure fit in this price range would be the FreshMealSolutions eiPOT and the SousVide Supreme. Not sure if PolyScience has any systems under $500, but if they do I'd be willing to consider that as well. Anyone have any suggestions/recommendations? I'm currently leaning towards the eiPOT, but haven't been able to find anyone who has one and can vouch for it. *edit* Another option I forgot to mention is the Nomiku. It's not shipping until next month, but looks like it might be worth considering.
  22. NOTE: This continues the discussion in What Are You Cooking Sous Vide Today? (Part 1) A New Zealand Strip Steak. The animals are kept on what they call a zero, zero program. No antibiotics, no hormones, grain fed with no gmo. Lightly seasoned, and into a 129F bath for 2 hours. Seared on the little BGE and served. ]
  23. Anyone have a good time and temp for sous vide chicken thighs? I'm looking for really tender meat, but still juicy and not mealy. I have tried 156f for 3 hours and 6 hours which is pretty good, but looking for more opinions. How about Sous vide duck legs time and temps? Thanks!
  24. I've done a lot of online research but can't find any recipe that uses both smoking and sous vide. I've recently added a vertical box smoker to my arsenal and would love to incorporate it with my sous vide methods. In other words, meat in a smoker generally only takes on smoke for the first hour, so what would be the harm in smoking something like a tri tip for an hour, immediately vaccuum sealing it and placing it into a bath at 132 or so? It seems like an ideal way to get the best of both worlds. A good idea? Bad idea? Why aren't there more recipes using this combination? I'm aware of incorporating liquid smoke into pouches, but this seems like a pefect way to achieve both smoke and tenderness. Thoughts?
  25. In a never-ending battle to bring sous-vide cooking to people who have no idea they want to cook sous-vide, there's a product in the works that will do all the work for them. It's called Mellow. From the Mellow web site: Have at it.
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