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190 posts in this topic
Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C
area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !
Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.
I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying. So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
Best regards and bon-appetit,
I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly.
Does anyone have reliable tricks for getting good flavor out of garlic in a sous-vide bag? I'm talking about using it just as an aromatic, while cooking proteins, or as part of a stock or vegetable puree.
The one time I forgot the maxim to leave raw garlic out of the bag, I ended up with celeriac puree that tasted like a tire fire.
I see some recommendations to just use less, but in my experience the problem wasn't just too much garlic flavor. It was acrid, inedible flavor. Using less works fine for me with other mirepoix veggies.
I also see recipes for s.v. garlic confit (listed by both Anova and Nomiku) and for some reason people say these taste good. How can this be?
There was a thread questioning the old saw about blanching garlic multiple times in milk, which didn't come to any hard conclusions.
I'm wondering if a quick blanch in water before adding to the s.v. bag, to deactivate the enzymes, would do the trick. But I don't know the actual chemistry behind the garlic tire fire, so am not confident this would work.
Some cooks advocate garlic powder; I'm hoping to not resort to that.
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