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Kerry Beal

Outside the Brown Bag - Taking my Kitchen Toys to Work

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Used the trays from the pork as insulation for the sous vide. Decided to go 75C for 6 hours. 

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Here are my inexpensive pork breasts - after sous vide I steam baked in the CSO for 20 minutes at 400, then glazed with a combination of bulgogi sauce and hoisin sauce (what I found in the fridge) and 350 for another 10 minutes a side. Ate a couple - took the rest out to the nurses station where they were snarfed down rapidly.

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Dinner - Cauliflower steak on cauliflower puree. My stick blender isn't the strongest so the puree isn't the smoothest.

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59 minutes ago, Kerry Beal said:

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Dinner - Cauliflower steak on cauliflower puree. My stick blender isn't the strongest so the puree isn't the smoothest.

How'd you brown the cauliflower steak? It's so beautiful and even! Gorgeous!

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5 minutes ago, DesertTinker said:

How'd you brown the cauliflower steak? It's so beautiful and even! Gorgeous!

Sautéed in skillet on the induction burner - then popped into the cso steam bake until the purée ready

 

 

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So last night I arrived for my 12 hours overnight shift and discovered that I had misread my schedule and was to be here for 24 hours. Of course I hadn't brought any food because I wasn't going to need it!

 

There is a very small freezer and I've put a few things in it over time -

 

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So a quick dig through the freezer turned up some brauts with cheese, a cornish game hen. The fridge yielded some salsa, some sour cream and some serrano ham.

 

The freezer needed a defrost - something I've been thinking about - even brought a hair dryer one day but didn't get around to it. Noticed, with a knife, I was able to pry the ice off in a big chunk - but then couldn't get the chunk out of the freezer. Maintenance guys walked by - talked them into taking the freezer door off to get the ice chunk out.

 

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Here is the ice.

 

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Ran out to the store this am while some other docs where in the hospital in case any disasters occurred - grabbed a couple of eggs, veg and such - and bottles - to make some of the egg things that are popular on sous vide right now.  

 

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Breakfast!

 

 

 

 

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When you get a chance, would you please elaborate on the "egg things that are popular on sous vide right now"? A link, or a general discussion would be helpful for the next time I have an opportunity to play with that toy.

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3 minutes ago, Smithy said:

When you get a chance, would you please elaborate on the "egg things that are popular on sous vide right now"? A link, or a general discussion would be helpful for the next time I have an opportunity to play with that toy.

 

Starting with this post and following

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Lunch yesterday - thawed sous vide - CSO 25 min 425 steam bake with tin foil hat then 25 mins sans hat

 

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Then I cleaned its little bones - popped them in the instant pot for stock - cooked some RG Christmas Limas for 20 minutes. then some chopped veg for 3 min  (5 would have been better) and I had a nice soup for dinner - missed pics though.

 

 

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You'll need to re-stock that little freezer in the event of any future events that keep you there longer than expected. 

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I just started reading this thread today and was reminded of the last place I worked. I couldn't find any knives in the kitchen so I put together a small kit with a chef's knife, cutting board and a small square Cambro (all in a tub with a lid) so that I could prep fresh veggies to be my nibbles. After a couple of days I was told I was in violation of company policy - a firing offense - for having a "weapon" on company property. I removed it and then went to the health and safety person and asked about an amendment to allow kitchen knives in the kitchen.  He had to retire earlier than planned, then my contract ended, so I have no idea if corporate ever changed the policy.

 

Enjoying the thread so far.

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LOL @Porthos

 

When my son was in high school I taught him several fundamental cooking techniques, and also bought him a basic knife kit (chef knife, slicer and paring knife) in the industrial plastic-handled Henkels. He was thrilled, and -- since he was in the cooking module at his school -- exclaimed about taking his own knives to the next class. 

"Hey, Warren," I asked him, "Refresh my memory...why was it again that your school was on lockdown last Wednesday?"

"Because some freakin' idiot brought a knife to scho-...oh."

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Heated up the egg thing I made the other day in the CSO - steam 180 for 20 minutes. 

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Picked up a pannetone had seven eggs left over from the dozen that I bought. Threw together a quick bread pudding for the staff.in the bargain bin the store the other day for $3.99 - had seven eggs left over from the dozen that I bought. Threw together a quick bread pudding for the staff.

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4 minutes ago, Kerry Beal said:

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Picked up a pannetone had seven eggs left over from the dozen that I bought. Threw together a quick bread pudding for the staff.in the bargain bin the store the other day for $3.99 - had seven eggs left over from the dozen that I bought. Threw together a quick bread pudding for the staff.

 

How far are you into that 24 hour shift?

 

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33 minutes ago, JoNorvelleWalker said:

 

How far are you into that 24 hour shift?

 

About 8 hours now 

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OMG. The need to feed. 

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I'm working with an NP today who used to be a nurse at the other ER where I work. She reminded me that I used to take creme brûlée out on the ramp with a blow torch when feeding the nurses. Sadly it's become far to busy at that ER to continue those habits. 

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Have my leftover soup I made from the carcass of the cornish game hen - seasoned a bit more - added some chopped spinach. A satisfactory dinner.

 

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Started out this morning vacuum sealing a couple of hens that were no longer laying - so time to move on to the soup pot. 

 

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I brought along a package of beef ribs cooked sous vide for 72 hours. Warmed up with the Joule then browned on induction.

 

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Chopped up a celeriac root - roasted for about an hour steam bake.

 

 

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Edited by Kerry Beal (log)
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Sous vide, combi oven, induction. You have a better equipped kitchen in your break room than I have in the kitchen at the restaurant where I work. ¬¬ :D

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2 hours ago, Kerry Beal said:

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Started out this morning vacuum sealing a couple of hens that were no longer laying - so time to move on to the soup pot. 

 

IMG_4229.jpg.daaab29651d6530230108604dc74d577.jpg

 

 

 

I brought along a package of beef ribs cooked sous vide for 72 hours. Warmed up with the Joule then browned on induction.

 

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Chopped up a celeriac root - roasted for about an hour steam bake.

 

 

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...and?

 

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Tasty ribs - tender and unctuous. Celeriac like candy! Housekeeper cleaning the sleep room enjoyed several pieces 

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This is interesting. I work in a building which houses about 4 different departments. I can tell who will get off the elevator at each floor from their clothing, and the kitchenettes on each floor are also very telling. Two floors below me, the kitchenette is crammed with a little table and a couple of chairs, a coffee maker, electric kettle, and small toaster-microwave. My floor's kitchenette has....a handtowel that I put there. I put a chair there, which disappeared from the kitchenette and reappeared on the agenda of the next departmental meeting.

I don't cook anything more exciting than instant couscous in my office, but I do keep an elaborate tea and coffee set-up for visitors...the strawberry pot holds individually wrapped sugar cubes, and the enamel pot holds those individually wrapped Lotus cookies.

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