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[Modernist Cuisine at Home] Pressure-Cooked Lentil Salad (p. 175)
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I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.) Can this be done? Is it possible to make heat-stable spheres? What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
By boudin noir
I recently did some halibut steaks sous vide. They were about 1 1/2 inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
Anyone tried this?
I'm trying to think of something novel to do for my friends at an upcoming birthday weekend. We are renting a house in the Hunter Valley (Australian wine region) and food is a major component of our weekend. Last time I did fizzy fruit—the grapes and oranges were awesome and everyone enjoyed the unique experience. I want to do something quirky like that again.
The whipping siphon is easy to transport so I'm interested in using it. The siphoned soufflé in Modernist Cuisine, volume 4 page 297, has a chocolate variation that does not require propylene glycol alginate or maltodextrin (I don't have those things in my pantry, yet). That looks like it might be a good one to try. Anyone done that and have some advice for me before I dive in?
Besides the health concerns, deep frying steak is the best way to get an even colour and crust on steak. In my most recent experiment, I tried the technique of deep frying prior to, and after, cooking the steak sous vide. In the past, I had only fried the meat after it had been cooked.
The meat was veal chops. As can often be the case, the meat was mishandled somewhere along the way. The obvious signs of this were indentations in the surface. This kind of thing makes it tricky to pan fry and get even colour.
This soft meat is also tricky to vacuum seal as it can often be further compressed and misshapen in the process.
I was delighted to observe that a short 45 seconds in hot oil fixed both of these issues! I didn't expect that. Nice. The meat plumped up and that indentation was gone. It also held its shape nicely when vacuum packed.
Time and temperature matters. The difference can be just a few seconds or degrees. In the next picture, the time was the same but the oil was 20°C hotter for the steak on the left and the crust is noticeably darker. My next experiment will try 30 seconds at 200°C before and after.
The goal is to keep the crust as thin as possible.
I hadn't anticipated the secondary benefits of deep frying prior to sous vide. The plumping of the meat and slight firmness made them easy to package and present. I am curious whether anyone has observed this. I am also curious if it would it work in hot water, rather than oil.
I have purchased an Anova circulator. My interest in sous vide is based upon needing to prepare chicken and pork dishes that remain more moist than other cooking methods I have used. This is based upon needing more moistness for my wife. After her bariactric surgery she became sensitive to meat that is not still very moist.
I would like recommendations for some threads to read through to help get me started.
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