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 a free account.

FrogPrincesse

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

Recommended Posts

1 hour ago, JoNorvelleWalker said:

 

The sous vide steak was bagged with a bit of garlic powder and a few drops of liquid smoke.  Then salted for an hour while drying after removal from the bag.  The grilled steak was seasoned only with salt and then rested for an hour.

 

I cooked and ate the grilled steak first, for what it's worth, speaking as a quondam protein chemist.

 

 

Is there a reason why you didn't salt the SV steak in the bag?  I've always salted everything before adding it to the water bath, mainly because that's what most of the recipes I see do.

Share this post


Link to post
Share on other sites
15 minutes ago, chord said:

 

Is there a reason why you didn't salt the SV steak in the bag?  I've always salted everything before adding it to the water bath, mainly because that's what most of the recipes I see do.

 

Yes, there is a reason.  Salting early seems to make things taste funny.  But remember the steak in question sat a couple days in the refrigerator.

 

  • Thanks 1

Share this post


Link to post
Share on other sites

Interesting. I've not noticed any off-taste, but I'm still an SV neophyte. I think I've only made steak three or four times. I'll need to do some experimenting.

Share this post


Link to post
Share on other sites

@JoNorvelleWalker

 

hopefully , you are not using salt w Iodine in it ?

 

it has an odd taste

Share this post


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

@JoNorvelleWalker

 

hopefully , you are not using salt w Iodine in it ?

 

it has an odd taste

 

Forty years at least since I've used iodized salt.  Probably more like fifty.

 

Both steaks were salted.  I didn't say the sous vide steak tasted odd.  It just didn't have much flavor.

 

 

Share this post


Link to post
Share on other sites

I wonder if I could ask for a recommendation on the time/temp to pasteurize eggs. I am out of town and my notebook of such facts is at home. Thanks!

Share this post


Link to post
Share on other sites
55 minutes ago, BetD said:

I wonder if I could ask for a recommendation on the time/temp to pasteurize eggs. I am out of town and my notebook of such facts is at home. Thanks!

 

Two hours at 55C.  I'm doing up a batch at the moment.

 

Share this post


Link to post
Share on other sites

Sous vide and then fried chicken.

 

Brined the chicken in some salt water overnight.  Or maybe it was more like 2 days. 

 

All ready to go in the water bath at 147F for a couple of hours.

 

thumbnail_IMG_6048.jpg.cf35b1b932bf14a5c675553dc78813a9.jpg

 

After--some nice broth in there to make gravy out of

 

thumbnail_IMG_6049.jpg.6aaf55c73601aed31c61f31eba0d5f7f.jpg

 

Resting in some buttermilk with a beaten egg

thumbnail_IMG_6050.jpg.cd3f6b0900e779713475384f5627b222.jpg

Then plopped in a bag full of flour seasoned with a bit of garlic, Lawry's salt and lots of black pepper and fried :)

 

thumbnail_IMG_6051.jpg.b69adbe83807021401d07fc99a524b0a.jpg

 

 

  • Like 9
  • Delicious 4

Share this post


Link to post
Share on other sites

That's fine looking chicken.

 

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites
Posted (edited)

@Shelby

 

didn't use quarter cup of oil in the bag ?

 

O.o

 

fine looking chicken.  rest the chicken in the butter milk as part of the first step , then ' dry off ? '

 

mighty fine looking fried chicken.


Edited by rotuts (log)
  • Thanks 1

Share this post


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

@Shelby

 

didn't use quarter cup of oil in the bag ?

 

O.o

 

fine looking chicken.  rest the chicken in the butter milk as part of the first step , then ' dry off ? '

 

mighty fine looking fried chicken.

 

No oil in the bag.

 

No, I didn't dry the chicken off after resting in the buttermilk.  Just let it drip for a second and then right into the bag of flour.

 

Thank you :) 

Share this post


Link to post
Share on other sites
32 minutes ago, Shelby said:

 

thumbnail_IMG_6051.jpg.b69adbe83807021401d07fc99a524b0a.jpg

 

 

 

That is so gorgeous, I had to quote your photo. :x 

 

At what stage did you make the gravy? While the chicken was resting in the buttermilk? I'd be wanting to eat that chicken the very instant it came out of the pan...

  • Thanks 1

Share this post


Link to post
Share on other sites
1 minute ago, Smithy said:

 

That is so gorgeous, I had to quote your photo. :x 

 

At what stage did you make the gravy? While the chicken was resting in the buttermilk? I'd be wanting to eat that chicken the very instant it came out of the pan...

Awww thank you!

 

Yes, I made the gravy while the chicken was in the buttermilk and then kept it warm while I was frying.

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites
16 minutes ago, Shelby said:

Awww thank you!

 

Yes, I made the gravy while the chicken was in the buttermilk and then kept it warm while I was frying.

So sorry, but just for clarification: the meat is precooked via SV, then “rested” in buttermilk with beaten egg , then coated in flour and deep fried.

 

The resting period in butter milk/egg served any purpose other than moistening the SV meat ? Is there any classic flavour contribution ? I’d assume that the typical brining function is disabled due to the SV treatment ...

 

Regardless, that’s some damn fine looking fried chicken 🤗

  • Thanks 1

Share this post


Link to post
Share on other sites
1 minute ago, Duvel said:

So sorry, but just for clarification: the meat is precooked via SV, then “rested” in buttermilk with beaten egg , then coated in flour and deep fried.

Yes.

 

I like the taste the buttermilk gives the flour breading...and I think it helps it stick better to the chicken, but that could all be in my head ;) 

 

Thank you :) 

  • Thanks 1

Share this post


Link to post
Share on other sites

@Shelby I concur - that is some fine looking chicken... did the chicken cool between the SV and buttermilk bath?  How long did it fry for and what was your oil temp?

  • Thanks 1

Share this post


Link to post
Share on other sites
1 minute ago, KennethT said:

@Shelby I concur - that is some fine looking chicken... did the chicken cool between the SV and buttermilk bath?  How long did it fry for and what was your oil temp?

Thank you :)

 

Yes, the chicken did cool a bit while I was getting bowls and buttermilk etc. out and arranged.  It wasn't piping hot when it entered the buttermilk/egg bath for sure.

 

The oil temp was around 335F-340F when I put the first round of chicken in...I fried it until the bottom of  the breading on each piece felt firm and crunchy and then flipped it over until it felt the same way again and each piece was that golden color.  It probably took me about 30 mins in total to fry the whole chicken (minus the breasts--I didn't include them).  I found it a bit easier (if you have the time to sous vide the chicken first, that is) to fry it knowing that the meat was already done and I was just going for the perfect golden, crispy outside.

 

I'm quite interested to use this technique on tougher meats such as wild pheasant and rabbit...and maybe even frog legs.

  • Like 8

Share this post


Link to post
Share on other sites

@Shelby

 

 technique on tougher meats such as wild pheasant and rabbit...and maybe even frog legs. "

 

Ive never eaten wild rabbit I think.   there are lots of small ones in my front yard every morning ..............

 

Im guessing the rabbit Ive eaten in the USA  , that comes from a butcher , is  ' cage raised ?"

 

forget the oil comment , please

 

but I wondered about using buttermilk in the overnight soak.

 

SV ,  pat dry , then dip in fresh buttermilk for the coating series.   
 

  • Like 1

Share this post


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

@Shelby

 

 technique on tougher meats such as wild pheasant and rabbit...and maybe even frog legs. "

 

Ive never eaten wild rabbit I think.   there are lots of small ones in my front yard every morning ..............

 

Im guessing the rabbit Ive eaten in the USA  , that comes from a butcher , is  ' cage raised ?"

 

forget the oil comment , please

 

but I wondered about using buttermilk in the overnight soak.

 

SV ,  pat dry , then dip in fresh buttermilk for the coating series.   
 

I would guess the same thing about purchased rabbit, but I'm not sure.  All I do know is that the rabbits that we harvest are pretty tough unless you do a long, slow bake in the oven.  I've fried rabbit and then pressure cooked it, which makes it tender, but, as I've said before on here, the breading isn't crisp.  Which, we like, but I'd like to try this method and see if it works.

 

I'm pretty partial to buttermilk :) 

Share this post


Link to post
Share on other sites

@Shelby

 

See, that’s all the questions you get for posting such food porn 😜

 

Please do continue ...

  • Thanks 1
  • Haha 3

Share this post


Link to post
Share on other sites
Posted (edited)
10 minutes ago, rotuts said:

Ive never eaten wild rabbit I think.   there are lots of small ones in my front yard every morning ..............

 

Im guessing the rabbit Ive eaten in the USA  , that comes from a butcher , is  ' cage raised ?"

 

Yes, there are several domesticated varieties bred specifically for meat production.

 

On one of our interminable trips between provinces, my daughter and SIL were chatting about his brother's pet bunny, and another that his cousin owned. The cousin's was a Flemish Giant, at which point I piped up unthinkingly and commented that "Oh, those are one of the best meat breeds!"

The conversation died at that point...

(ETA: Driving between New Brunswick and Nova Scotia is only a few hours, which hardly counts as "interminable" by Canadian standards, but *any* time in the company of my SIL is unequivocably interminable.)


Edited by chromedome (log)
  • Haha 6

Share this post


Link to post
Share on other sites
5 minutes ago, chromedome said:

 

 

On one of our interminable trips between provinces, my daughter and SIL were chatting about his brother's pet bunny, and another that his cousin owned. The cousin's was a Flemish Giant, at which point I piped up unthinkingly and commented that "Oh, those are one of the best meat breeds!"

The conversation died at that point

 

 

Yes, I can see that happening.

  • Haha 2

Share this post


Link to post
Share on other sites

the rabbit i bought , at the time

 

came from a high-end meat market in the area I grew up in and retired to visit my fathers

 

we had lived in Europe for several years as my parents taught , and I enjoyed many pain au chocolat

 

Rabbit  was a time to time favorite in the various Bistor's

 

I made it for my father on request on visits :  mustard and dry red wine  

 

I recall   ( 2000 or so ) it was a bit expensive , and when cooked : it was  tender and not that much meat on the carcass

 

way before SV

 

think about it :  Bunny Stock !

 

sorry

 

no matter , my father enjoyed it.

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By lindaj1
      Is there any recipe from the modernist universe or any other galaxy to make ketogenic (low carb) puff pastry and strudel type doughs?  Unusual ingredients OK.  There must be a way...
    • By haresfur
      I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing?
       
      Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?
    • 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 
  • Recently Browsing   0 members

    No registered users viewing this page.

×