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3 posts in this topic
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.
I know there was a thread on this a few years ago, however it seems these scales are no longer made or newer better models are available.
As I've become more serious about my baking, I've decided to get a kitchen scale. I'm debating between the My Weigh KD-8000 http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24
Here are my requirments:
-Minimum capacity of 11 lbs
-Minimum resolution of 1 g
-Measure in Kg, lb, oz, g
-Preferably have seamless buttons
I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated.
Here are a few other questions:
1. How important is it to have a scale measure fluid ounces?
2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces)
3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this.
The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk.
Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
Recently cooked whole bone-in lamb shoulder sous vide for 8 hours @ 80°C. The results were like a typical braise. More interestingly, I weighed the different components after cooking for future reference. Here is the breakdown:
2.1 kg lamb shoulder – whole, bone-in, untrimmed
621 g liquid
435 g bones and fat
1044 g meat
Almost precisely half of the total weight was meat. Hopefully this will be helpful if you are trying to calculate portions.
As an aside to this: we've been cooking our tough cuts (sous vide) whole, without any trimming at all, and removing fat and bones after cooking. It is so much easier and faster than trimming everything beforehand. The excess fat comes off in large pieces and connective tissue peels away cleanly. Lamb shanks, for instance, are tedious to trim before cooking but easily cleaned up after they come out of the bag. It's luxurious to have big, clean pieces of shank meat although some may prefer on-the-bone presentation. We have tried this with pork shoulder, too, and the unwanted fat is easily removed after cooking with lovely hunks of tender meat remaining for slicing, dicing or shredding.
I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bad boys for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since.
Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag.
It's staring at me. And calling my name.
I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
Questions/Factors I'm Considering:
- Does pork confit keep for as long as duck confit?
- Does vacuum sealing have any effect on the length of preservation?
- Does sous-vide cooking method affect the length of preservation?
I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2)
Duck breast, 57C for 90 min, pre and post sous-vide sear.
So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
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