Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

FrogPrincesse

What Are You Cooking Sous Vide Today? (Part 3)

Recommended Posts

maybe S. of the Border cows are different.  Ive never seen short rib meat that meaty 

 

relatively pricy , you bet.  just not meaty.

Share this post


Link to post
Share on other sites
8 minutes ago, rotuts said:

maybe S. of the Border cows are different.  Ive never seen short rib meat that meaty 

 

relatively pricy , you bet.  just not meaty.

 Are they not amazing? Look at the marbling in them. I have bought stewing meat from Costco that was equally well marbled and incredibly good.  These were AAA grade which is about the highest grade usually available to consumers. 

Share this post


Link to post
Share on other sites

once Im down 2 - 3 shelves with the FCO project , I have some ideas about visiting Costco.

 

short ribs would be on my short list  ( ive never made them SV ) as would Cap Meat.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites
1 hour ago, Anna N said:

image.jpeg

 

1.  Boneless beef short ribs from Costco. You see them here being seared before being bagged. I also double bagged them.  Why so many precautions? These were about 1 1/2 times more expensive than the equivalent weight of prime rib! I don't know what possessed me. Anyway they are being cooked at 60°C  for 48 hours.

 

2.   A small, just over a kilogram, boneless, pork shoulder roast. I am cooking it at 62.8° for 6 1/2 hours. I also seared it on all surfaces. This will be my first time doing a pork shoulder roast Sous Vide. 

 

Lucky you.  I love short ribs, bone in or out, but I have never seen them at the Costcos here.

Share this post


Link to post
Share on other sites
2 minutes ago, ElsieD said:

 

Lucky you.  I love short ribs, bone in or out, but I have never seen them at the Costcos here.

 First time I have seen them. They also had blade roast and pork shoulder roasts.  I have never seen the "cheaper"  cuts of meat at Costco before.  

Share this post


Link to post
Share on other sites

@Anna N 

 

look into that blade roast at some point.

 

its the most beefy flavorful meat outside of a double prime rib eye.

 

there is a tendon down its middle , as its two muscles that keep the scapula down

 

its easy to remove the central tendon , then then you get 2 - 4 killer tasty steaks depending you you remove that tendon:

 

A ) slice down the middle to the tendon , then rotate your thin sharp knife 90 degrees and run it along that tendon

 

this give you 4 as you can see.

 

but you can tie two together making a nice bundle for SV then Chgar.

Share this post


Link to post
Share on other sites
21 minutes ago, Anna N said:

 First time I have seen them. They also had blade roast and pork shoulder roasts.  I have never seen the "cheaper"  cuts of meat at Costco before.  

 

Anna, thanks.  I haven't looked at their meat lately as I have been trying to eat what is in the freezer.  But when I buy beef it is usually at Costco and I will be going there on the weekend so I'll have a look for them.  Same with the pork shoulder, another favourite cut of mine that I haven't seen there.  Strangely, I never buy chicken there except for the odd cooked one.  That I buy at my Italian grocer.  I do buy lamb chops at Costco.

Share this post


Link to post
Share on other sites
9 hours ago, rotuts said:

@Anna N 

 

look into that blade roast at some point.

 

its the most beefy flavorful meat outside of a double prime rib eye.

 

there is a tendon down its middle , as its two muscles that keep the scapula down

 

its easy to remove the central tendon , then then you get 2 - 4 killer tasty steaks depending you you remove that tendon:

 

A ) slice down the middle to the tendon , then rotate your thin sharp knife 90 degrees and run it along that tendon

 

this give you 4 as you can see.

 

but you can tie two together making a nice bundle for SV then Chgar.

Isn't that a flat iron steak?

Share this post


Link to post
Share on other sites
15 hours ago, rotuts said:

@Anna N 

 

look into that blade roast at some point.

 

its the most beefy flavorful meat outside of a double prime rib eye.

 

there is a tendon down its middle , as its two muscles that keep the scapula down

 

its easy to remove the central tendon , then then you get 2 - 4 killer tasty steaks depending you you remove that tendon:

 

A ) slice down the middle to the tendon , then rotate your thin sharp knife 90 degrees and run it along that tendon

 

this give you 4 as you can see.

 

but you can tie two together making a nice bundle for SV then Chgar.

Perhaps there is some confusion on nomenclature. Not unusual with meat. I did not look closely but blade here seems to have replaced chuck as the nomenclature of choice. 

Share this post


Link to post
Share on other sites

Im sure you know this , but take a look here :

 

if you look at a 7-bone chuck :

 

http://www.beefitswhatsfordinner.com/ibccut.aspx?id=90525#

 

7b.jpg.7b78f212402b09e297c6749e6537daf5.jpg

 

this is the blade , sliced , under the scapula:

 

7b1.jpg.5fdaa75db1f93e4546167da9f2e4f6f7.jpg

 

note the thick tendon that runs down the middle and separated two different but similar muscles 

 

so then that m muscle is sold whole its a blade roast i think in most of thee USA.

 

what's it called in Canada ?     its well worth look for.

Share this post


Link to post
Share on other sites

I think it can be called a flat iron steak when cut across the grain into , well steaks.   the tendon remains

 

in the whole cut , you can easily remove the tendon w minimal practice.

Share this post


Link to post
Share on other sites

I saw that episode and agree.

 

my mother was not a great cook , as she enjoyed gardening more.  but we always had a home made dinner , unless we went to Kirk's

 

the finest burger joint ever created.  my sister and i always had a hot breakfast w consisted of two poached eggs  9 over poached in one of those

 

little pan thing-ids w 4 inserts , on day old toast and maybe a minute steak.

 

she did make outstanding Swiss Steak  , probably from top round , and maybe flank steak  as those were very cheap back them

 

I used to make 7 bone swiss steak when i started out cooking for my self.  the 7 bone was not as thick as on SM, but it was very tasty

 

brown weak , brown onions , a couple of cans of beef broth , garlic  3 hour or so  flipping once.

 

I had no idea of the different muscle groups , but it pays to learn,

 

most ' blade ' sold in the stores if cut across the grain and sold that way.

 

a zillion years ago , Madeleine Kamman   had a PBS cooking show,  J.Pepin with a much higher voice !

 

she did blade steaks , of which Id never head of , but in the French Manner , the meat was always trimmed and sliced for Sur le Plate.

 

she cut out the tendon , and said " This is for your Dooge  ( i.e. dog ) and yes , a Black Labrador was waiting the woofed the tendons down in mid air

 

if you can find a nicely trimmed whole roast , it worth learning how to take out the tending , and then cook the rest of the meat

 

sometime tied back up , SV or  the top steak folded into a unifor mass and grilled over high heat.

Share this post


Link to post
Share on other sites

Next time I am in Costco, which I hope won't be quite as long as the year it took me this time, I shall have a look at their blade roasts.  If I have my wits about me I may even take a photograph.  

Share this post


Link to post
Share on other sites

as soon as im Two Shelves Down, i'll be planning a reconnaissance to Costco.

 

Ill arm myself , not being a member , w a members gift card, which Ill cover.

 

I eat very little beef , not for health reasons , but because what I can get is way over prices for what cooks up.

 

im more than willing to pay a little more for a lot more tasty meat.

 

at one of my MegaloMarts , some time ago , which I documented , they had blade roasts very nicely trimmed , on sale a al choice meat.

 

I asked the butcher about these that rarely showed up.  he said they were prime, and came in a regular  box of meat.

 

he showed me the primal.   and the meat.  he said from time to time they get prime ' primals ' mixed into the chose boxes.

 

he trimmed me up  4  blade roasts right then an there.  I SV'd them after removing the tendon.

 

I still have 3 in the freezer down stairs.  I of course took the butcher two that Id SV'd and asked him to get them sliced thin at the deli.

 

he did.  said it was the best roast beef sandwich he had had in a long time.

Share this post


Link to post
Share on other sites

@Anna N I just came back from Costco and alas, they did not have short ribs.  I asked about them and was told they had some about a month and a half ago and they haven't seen them since.  The did have blade roasts and pork shoulder roasts, two per package.  There are four other Costcos within a short drive and I plan on calling all of them if need be, to find out if they carry them.  Not being able to get some made me feel a little bit sad.

Share this post


Link to post
Share on other sites
17 minutes ago, ElsieD said:

@Anna N I just came back from Costco and alas, they did not have short ribs.  I asked about them and was told they had some about a month and a half ago and they haven't seen them since.  The did have blade roasts and pork shoulder roasts, two per package.  There are four other Costcos within a short drive and I plan on calling all of them if need be, to find out if they carry them.  Not being able to get some made me feel a little bit sad.

 I understand your disappointment regarding the short ribs but I do hope they continue to carry such things as blade roasts and pork shoulder roasts. I have a sneaking feeling that their demographic might not support meat that requires time  and patience.xD

  • Like 1

Share this post


Link to post
Share on other sites

if you find a blade roast , thats nicely trimmed , and in your budget for red me dat , at a place that you've gotten decent meat

 

please consider it.

 

its easily to remove the tendon , which is de rigueur  

 

the first time won't be as much fun as the second.

 

the second time you will remember how the first one rated !

 

money-mouth.gif.52b4cbc82d4679e8f76b838107a40820.gif

Share this post


Link to post
Share on other sites
On February 10, 2017 at 0:55 PM, weedy said:

I not only noticed that, I tweeted to a few modernist chef's about it for comment. 

Will be interesting to see if anyone responds. 

I personally think that both Collichio and Sean Brock are just traditionalist and predisposed to dislike the IDEA of SV. 

 

 

 

 

 

Tom C is half FOS esp after a few glasses of wine.  Great chef, but he says silly things...like the silverskin on a pork tenderloin should be left on because "fat is flavor". Or SV dries meat out. But he's in a position where nobody tells him to get stuffed. 

  • Like 2

Share this post


Link to post
Share on other sites

Is it also possible that we're taking this out of context? Among Collichio's friends are chefs he'd probably admit to being at a higher level than than he is, and who cook a lot of meat sous-vide. It's hard to imagine him holding onto (and blurting out) such small-minded and sweeping statements on the matter.

Share this post


Link to post
Share on other sites

He's not the only chef (including some I greatly admire for their FOOD) who are borderline antagonistic to modernist techniques even though they can be friends with modernist chefs or like the food when someone else makes it. 

 

Even today you'll hear some seriously talented chefs still spouting nonsense about washing mushrooms or 'searing locking in juices' etc. 

 

it is an art. Not all the artists understand the science. And some don't CARE to. 

 

In my world too I still know some old hold outs (and I'm not young!) who seem to think learning new technology or techniques might somehow pollute their work. 

 


Edited by weedy (log)
  • Like 2

Share this post


Link to post
Share on other sites
2 hours ago, paulraphael said:

Is it also possible that we're taking this out of context? Among Collichio's friends are chefs he'd probably admit to being at a higher level than than he is, and who cook a lot of meat sous-vide. It's hard to imagine him holding onto (and blurting out) such small-minded and sweeping statements on the matter.

Agreed.

But he said it.

In vino veritas

Share this post


Link to post
Share on other sites
11 hours ago, gfweb said:

Agreed.

But he said it.

In vino veritas

 

Sure, but does anyone remember the whole conversation? I'm not about to spend $20 for the whole season on Netflix!

Share this post


Link to post
Share on other sites

@Anna N. Best stock up on those beef short ribs!  I called the other four Costco's in my area and none have them and none show them as being on order.

Share this post


Link to post
Share on other sites
35 minutes ago, ElsieD said:

@Anna N. Best stock up on those beef short ribs!  I called the other four Costco's in my area and none have them and none show them as being on order.

 No guarantee they still exist in my Costco! And getting a ride to Costco is almost as challenging as getting beef short ribs.xDxD

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By Tempranillo
      I have been tasked with putting together a team for a new kosher barbecue event in Arizona, happening sometime later this year. The event was supposed to be in mid-April, but the venue decided to cancel. The organizers are busy looking for a new venue, and have assured us that this will happen.
       
      Many details for the event are not quite settled yet, so, I am trying to prepare for all sorts of contingencies beyond the usual concerns about putting out good food. What is known is that we will be following the KCBS kosher rules. As far as I can tell, there were 10-12 such events held last year across the US. So, it's a pretty small world. I don't think there's a kosher championship ladder like the other barbecue events have, either. I think it's a good time to get in, get practice and see where it takes me.
       
      Now, I've been reading and watching videos online with all sorts of info on smoking/cooking for competitions. I have watched some of the TV shows, and one documentary. It's been kind of a mixed bag in terms of usefulness. No one has posted much about kosher barbecue, so I am making changes to recipes and procedures and running a lot of tests. I currently have access to my home kitchen which is small but adequate, the stove is electric and unremarkable and about 7 years old. It does maintain temperature well, and can be set to run anywhere from 140°F to 550°F.  I also have access to an outdoor kitchen at a friend's place, with a relatively large charcoal type grill. At most of the kosher barbecue events the event organizers provide smokers/grills plus meats and many ingredients to ensure that everything is truly kosher. If needed, my team sponsor is prepared to purchase a grill/smoker which I will need to research once I know I will need it.
       
      I should note that I am not Jewish and did not grow up around any kosher households, so I am also studying some of the finer points about running a kosher kitchen and learning about kosher ingredients. Modern competition barbecue is an odd mix of modernist techniques and ingredients, right alongside ordinary-folk foods like margarine, and bottled sauces.
       
      For reference, the 4 categories for kosher events are: Chicken, Beef Ribs, Turkey, and Beef Brisket -to be served in that order.
       
      So far, I have been running smokeless tests on chicken and beef ribs. Mostly learning to trim the chicken thighs (what a nightmare!) and seeing what happens at certain temperatures and times. I know things will be different with real smoking happening, but I want to see some baseline results so that I know what to strive for. I do have a bunch of thermometers, and have got some basic ideas about writing a competition timeline.
       
      The chicken perplexes me in several ways. First, some of the competition cooks recommend boning while others recommend bone-in. Second, I see some folks injecting and brining, while others maybe do a quick half hour marinade, and even others are full-on modernist with citric acid under the skin, etc. Third, the braise vs non- braise chicken where some people load up their pan with a pound of butter, margarine or a couple cups of chicken stock while others do not. Fourth, The bite-through skin is driving me insane. Some people swear by transglutaminase to reattach the skin for a better bite. Catch is, only some types are kosher, and I can see having issues explaining it. I have tested an egg white egg wash which seems to attach the skin pretty well without showing. I think I need to go for longer times to get more tender skin. Today I did a pan (with olive oil) of six as follows: one hour at 220°, one hour under foil at 230°, then glazed and 20 minutes on a rack at 350°. It was only partly bite-though and the taste-testers wanted more crispiness. I tried showing them pictures and explained that it wasn't ever going to be crispy, that we're looking to go even softer. I am going to run tests on longer cook periods and see how it goes.
       
      I want to ask people about the whole swimming in margarine thing which is in voque right now. people claim it makes the chicken juicy. I know that meat is mostly all about temperatures. I can see how the margarine acts like duck fat in a confit and helps prevent some oven-drying after hours and hours in the oven, but, in the end, isn't it just an insulator?
       
      I've been making corned beef and other brisket dishes for over 20 years, so, I think I have a good handle on that. I will practice it in a couple of weeks. I simply don't need as much help on this item.
       
      The turkey scares me. On TV, I see people dunking it in butter before serving it. This obviously is not kosher, and I don't want to do it with margarine I don't want to present anything in a competition made with margarine, there has to be something better! -Either cook the bird better or find a better dip, like maybe a flavorful nut oil or a sauce. That said, unlike ribs or brisket, it is not traditional to dunk turkey in a sauce.  I went with some friends to a chain place called Dickies to do a little research and their turkey breast was odd and kind of hammy. Not like Virginia ham, more like ham lunchmeat. It was very moist and unlike any turkey I have ever eaten. Ok, I admit to not being very fond of turkey, so my experiences with it have been a bit limited. I am assuming it was brined. Given the limited amount of time we will have (about a day and a half) to cook, I am planning on just cooking the breast. Other than that, I am open to suggestions. The internet has been least informative on the topic of turkey. People's videos and such just show rubbing the whole bird and letting it roast for a few hours. Any tips at all would be appreciated.
       
      Whew! Thanks for reading all of this, I look forward to any advice you can give.
    • By flippant
      I've had the CSO for a number of years now, but have yet to actually bake bread in it.
       
      Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening.
       
      To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO.
       
      Thank you!
       
       
    • By Rho
       
      The space race trickled into kitchens in the 60s and 70s, including one curious tool that's faded away in the years since: the thermal pin, a heat pipe skewer that can halve cooking times for roasts:

       
      Heat pipes are thermal superconductors, transferring heat 500-1000 times more effectively than solid copper (some people in the sous vide thread have discussed copper pins). They're hollow tubes with the air evacuated and a small amount of working fluid, often water. The usable temperature range is limited by the triple point and the critical point, with additional constraints near the edges. Water is effective from 20C-280C /70F-530F, which comfortably spans most cooking temperatures.
       
      Modernist Bread has an excellent section on how bread bakes, including a diagram of the internal heat pipes that develop, summarized here. (click for a good photo!)
       
      Sous-vide solves the overcooking side of the gradient problem, but it's still limited by total heat diffusion time-- doubling the size of a cut quadruples the time needed for the center to reach temperature. Heat pipe pins should make larger cuts practical, or normal cuts cook faster. Here's a graph from "The heat pipe and its potential for enhancing the cooking and cooling of meat joints", showing average temperatures over time for 1kg joints of meat convection baked at 190C/375F for 110 minutes (foil removed for the last 30 minutes):

       
      Thermal pins were sold commercially from 1956 to about 1990. They're listed occasionally for about $20 on ebay. They even made potato baking racks with heat pipes-- though now you can easily par-cook a potato in the microwave and finish it in the oven.
       
      I don't know why production of thermal pins stopped, or what fundamental problems limited their usage. It seems like pans and commercial griddles would be improved by adding heat pipes to spread heat throughout and avoid hot or cold spots. Perhaps roasts fell out of favor as the culture of entertaining shifted away from monolithic centerpieces to smaller, more precisely cooked portions.
    • By philie
      Hey there, i hope to find some help in the wise hands of yours. after some research i am still having some problems concerning glazing:
       
      For a party i would like to make some cubes and rounded savoury cakes and foams out of silicone forms that have a ready bottom and a colour glazing. 
      Somehow i just do not manage to find a steady glazing ( one that does not run ) and is for texture reasons preferably hard or crisp that does not include sugar or syrup.
       
      can you help me or lead my way in a certain direction?
       
      thanks very much!
  • Recently Browsing   0 members

    No registered users viewing this page.

×