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 Daily Gullet Staff
      By John Sconzo

      The Daily Gullet is proud to present this, the first in a multi-part, front-row report on the recent "Spain and the World Table" conference. Watch for subsequent installments in this topic.

      In his introduction of Ferran Adria, Thomas Keller -- perhaps the most celebrated American chef ever -- described four elements that go into making a great chef. The chef must be aware. Once aware of one’s culinary and other surroundings that chef can then be inspired, which leads to the ability to interpret those surroundings. But a great chef does not stop there. Instead, the great chef continues to evolve. Ferran Adria, perhaps more than any other chef who has ever lived, is the embodiment of those four elements.

      The moment that Ferran Adria strode towards Thomas Keller on the stage at the CIA/Greystone’s World of Flavors’ “Spain and the World Table” Conference was electric -- as if a giant Van de Graf generator had been turned on. The feeling didn’t subside when Adria took the stage from Keller; it only became more pronounced as the packed crowd rose to its feet, raining applause, admiration and love on the Spanish master. Adria accepted the response with aplomb, and gave it right back to the audience -- and to his fellow Spanish cocineros, who were standing off to the side. He brought each one up to join him on the stage for a rousing thank-you to the conference organizers, sponsors and participants. Once this emotional release subsided, Adria got down to what everyone had been waiting for -- his discussion and demonstration.

      Ferran Adria, with eyes sparkling like the finest cava, began speaking Spanish in a voice as gravelly as the beaches of the Costa Brava, while Conference Chairman Jose Andres translated. The crowd, hushed and straining for every word, moved forward in their seats as Adria explained El Bulli and himself, with a lesson in recent culinary history thrown in. Ferran explained that El Bulli is not a business. While offshoots of El Bulli are operated on a for-profit basis, the restaurant runs without profit as a primary motivation. For example, he said, the greatest difficulty they have is distributing reservations. Given the extraordinary demand and the severely limited supply, he explained that they could simply raise the price of a meal to the point where the supply and demand met. Indeed, the price of a meal at El Bulli is in itself quite reasonable given the stature of the restaurant and well within means of most motivated diners should they be able to get there, and this is how Adria prefers it. He stated that he was not interested in cooking solely for those with the most money. He prefers to work for people with a true interest in exploring the limits of cooking with him. To this end he showed a short film depicting “A Day in the Life . . .” of El Bulli set to the Beatles’ song of the same name. The film showed a couple’s response to the experience.

      Ferran’s voyage into creativity began with a visit to Jacques Maxima at Le Chanticleer Restaurant in Nice, France. He learned from Maxima that to be creative is not to copy. This idea changed his entire approach to cooking -- from making classic cuisine to making his own. Aware of elaborate books of French cuisine, Adria resolved to catalogue his work, the results of which are the richly detailed El Bulli books, published by period. These books, as wonderful as they are, are huge and extremely expensive. During his presentation, Adria announced -- and demonstrated -- that the individual dishes photographed and described in a chronology within each book are all now available online at elbulli.com.

      He finished the philosophical discussion by talking about the general style of haute cuisine that he and others are engaged in. While others have coined the term “molecular gastronomy” to highlight the scientific component of the creativity involved, Adria rejected it, saying that all cooking is molecular: most of his techniques are in fact rather simple and don’t employ radical new technology. Most of the technology that they do use has been around for some time; they have simply adapted it to their own purposes. Nevertheless, he applauds contributions to gastronomy from Harold McGee and other food scientists, and welcomes their collaboration in the kitchen. He has yet to find a term that describes the movement: as of now, he feels that there really is no good name for this style of cooking.

      More than any other single thing, Ferran Adria is known for the use of “foams” in cooking. While he is proud of his achievements with foams, he stressed that while appropriate in some circumstances, the real utility of foams is limited. He bemoans their ubiquity -- and wishes to not be blamed for others’ poor deployment of the concept. In the course of describing this and other techniques, Adria made a point of stating that using them should not be inferred as copying. Techniques and concepts are to be used and shared. He invited everyone to learn and harness whatever they found interesting, and to employ it in to their own pursuits.

      Another set of techniques discussed and demonstrated by the master and his assistant, Rafa Morales from Hacienda Benazuza, included three types of spherification. These included the use of calcium chloride (CaCl) and sodium alginate as well as the converse, and exploration of a new agent, gluconodeltalactone. The original combinations of alginate into CaCl for “caviar” production, and CaCl into alginate for larger “spheres” have chemistry-related limits as to what can be sphericized. In private correspondence, Harold McGee explained to me that Adria described encapsulating a mussel in its own juice. While this would make the dish technically an aspic, unlike conventional aspics it remains a liquid. Adria said that though gluconodeltalactone is very new, and they are just beginning to get a handle on it, he is very excited by it. He also demonstrated a machine for spherification on a larger scale than they had originally been able to do, as well as liquid nitrogen and freeze-drying (lyophilization) techniques. At the conclusion of his demonstration -- and thus the Conference -- the audience once again awarded him a standing ovation.

      While Adria’s appearance was the culmination of the conference, the energy it produced was not just because of his stature in the world of gastronomy -- it was also due to the excitement generated by the conference that preceded it. If there had previously been any doubt, Thomas Keller’s welcome of Adria was a clarion: Spanish cuisine has landed on North American shores and is finding a niche in the North American psyche. Spanish cuisine -- in its multifaceted, delicious entirety -- lives here, too.

      + + + + +

      John M. Sconzo, M.D., aka docsconz, is an anesthesiologist practicing in upstate New York. He grew up in Brooklyn in an Italian-American home, in which food was an important component of family life. It still is. His passions include good food, wine and travel. John's gastronomic interests in upstate northeastern New York involve finding top-notch local producers of ingredients and those who use them well. A dedicated amateur, John has no plans to ditch his current career for one in the food industry. Host, New York.
    • By docsconz
      About Jose Andres
       
      Throughout his career, Jose’s vision and imaginative creations have drawn the praise of the public, the press and his peers. José has received awards and recognition from Food Arts, Bon Appetit, Food & Wine, Saveur, the James Beard Foundation, Wine Spectator, and Wine Advocate. In addition, José has been featured in leading food magazines such as Gourmet as well as the New York Times, the Washington Post, Good Morning America, Fox Sunday Morning News with Chris Wallace, the Food Network, and USA Today.
       
      Widely acknowledged as the premiere Spanish chef cooking in America, José is a developer and Conference Chairman for the upcoming Worlds of Flavor Conference on Spain and the World Table at The Culinary Institute of America at Greystone, November 2 – 5, 2006.
       
      In 1993, Jose moved to Washington, DC, to head the kitchen at Jaleo. From there, Jose took on executive chef responsibilities at neighboring Café Atlantico and later Zaytinya. In July of 2003, Jose embarked on his most adventurous project to date with the opening of the minibar by jose andres at Cafe Atlantico. A six-seat restaurant within a restaurant, minibar by jose andres continues to attract international attention with its innovative tasting menu. In the fall of 2004, Jose opened a third Jaleo and Oyamel, an authentic Mexican small plates restaurant and launched the THINKfoodTANK, an institution devoted to the research and development of ideas about food, all with a view toward their practical applications in the kitchen.
       
      Every week, millions of Spaniards invite Jose into their home where he is the host and producer of “Vamos a cocinar”, a food program on Television Española (TVE), Spanish national television. The program airs in the United States and Latin America on TVE Internacional.
       
      Jose released his first cookbook this year, first published in English, Tapas: A Taste of Spain in America (published in the United States by Clarkson Potter) and shortly after in Spanish, Los fogones de José Andrés (published by Planeta). The book is an homage to Spanish cooking and to tapas, one of Spain's gifts to the world of good cooking.
       
      Jose Andres is passionate, intelligent, dedicated, witty and a fan of FC Barcelona.
       
      Jose has been a member of the eGullet Society since 2004.
       
      More on Jose Andres in the eG Forums:
      Cooking with "Tapas" by Jose Andres
      Vamos a Cocinar - cooking show with Jose Andres
      Jaleo
      José Andrés' Minibar
      Zaytinya
      Oyamel Cocina Mexicana, Crystal City
      Cafe Atlantico
       
      Jose Andres recipes from Tapas in RecipeGullet:
      Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
      Moorish-Style Chickpea and Spinach Stew
      Squid with Caramelized Onions
    • By gibbs
      With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy.  I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs 
    • By TdeV
      I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct.
       
      Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour).
       
      Either of these impressions have value?
    • By Fabio
      Last year I had dinner at Belcanto in Lisbon and one of the dishes featured a "tomato water snow" or "tomato water cloud" (translated from the original Portuguese: "Nuvem/neve de agua de tomate") that I'm trying to replicate without success. Imagine a thick and solid foam of tomato water that immediately liquefies when you put in your mouth. The cloud was atop smoked fish and olive oil was drizzled over it.
       
      I whipped a mixture of tomato water and albumin powder (2 tsp albumin, 2tbsp tomato water) along with a pinch of cream of tartar, getting to the stiff peaks point after some effort. Trying to dehidrate the foam even as low as 150F didn't work; the foam collapsed. I then tried the savory meringue approach with some sugar and salt. The result was indeed a meringue that tasted like tomato but completely different from what I had at Belcanto. What am I missing? I've attached a photo of the dish so you can see what the cloud looks like.
       
      Thanks!
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×