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

this is the best batch of CB ive ever made , and the first year the iPot will do the veg w the stock from the bags

 

how easy is that ?

 

i hope mustard is on sale this week.

  • Like 3

Share this post


Link to post
Share on other sites

SV duck breast (seared on Darto) 137F 2 1/2 hrs with lingonberry and toasted chorizo sauce, Smoked mashed yams, bacon Brussels sprouts. Bread pudding.

009.thumb.jpg.33f7c5bfe8f57af4a5f3874ff8fd34f0.jpg

 

0112.thumb.jpg.5377641f7ccc716a86cc8a9298a2c6a0.jpg

 

  • Like 5

Share this post


Link to post
Share on other sites

when by S&S today :  yep , mustard on sale :

 

Mustard.jpg.f12fbd0c909f91d27a6cd33d40158e8b.jpg

 

regularly $ 2.99    on sale until March 16th  ( or so ) for $ 1.99    but if you looked closely at the Sale Tags

 

buy 4 for 6 bucks !  

 

I now have a reasonably supply !

 

the CB Vortex dragged me to the far back of the store to look at the CB Points.  still very nice.

 

the dinners are so good and easy I got " a few more "

 

suprise.gif.71c8aa307b75447e4dde403a2154cadb.gif

  • Like 3

Share this post


Link to post
Share on other sites

Dang....could not resist these beef short ribs at my butcher today.  They are in the bath at 144F until Thursday dinner time.  I took them off the bone and portioned them into 4 oz pieces...that's plenty for me.  Bones and trimmings along with mirepoix are in the IP for gravy making.

DSC01851.thumb.jpg.677b2049957515bd374e68c51e8ec627.jpg

  • Like 8

Share this post


Link to post
Share on other sites

Snowed in. 

I made burgers. 

LaFrieda brisket blend burgers. 

132f for 2 hrs (from frozen)

finished with provolone and hatch green chiles. 

 

 

  • Like 1

Share this post


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

Snowed in. 

I made burgers. 

LaFrieda brisket blend burgers. 

132f for 2 hrs (from frozen)

finished with provolone and hatch green chiles. 

 

 

^^^^ Woah!!!! Get out of my head, man. 

 

Snowed in here too

The wife wanted LaFrieda burgers

120f for 1.25 hours (from fridge)

finished in a smokin hot steel skillet with pepper jack cheese and charred jalapeños 

  • Like 1

Share this post


Link to post
Share on other sites

Sous Vide Cream-Poached Pork Loin

 

This was very, very delicious. The pork loin (~1.5 lb from Trader Joe's) was incredibly tender and this was not just the result of the sous-vide technique, but also the milk (I had tried another recipe with pork loin, same temperature and time, and it wasn't as wonderfully tender).

 

Sear then 4 hours @ 62.8C with onions, cognac, milk, crème fraiche.

 

Reducing the sauce before serving

Sous-vide cream-poached pork loin

 

Sous-vide cream-poached pork loin

 

Sous-vide cream-poached pork loin

 

Sous-vide cream-poached pork loin

 

 

Sous-vide cream-poached pork loin

 

Sadly I made a rookie mistake when I reheated the leftovers in a pot (with the sauce), because the meat continued to cook and became tougher/dryer and grey. Next time I will reheat the meat with the sauce with the sous vide.


Edited by FrogPrincesse (log)
  • Like 5

Share this post


Link to post
Share on other sites

Another sous-vide egg bite experiment for my daughter, this time following the recipe a bit more closely (i.e., actually measuring things). This had turkey breast and Mexican cheese blend, crème fraiche instead of cream cheese, was cooked at 77.8C for 1 hour, and was browned in the oven under the broiler. This was pretty good, more tender/less "springy" than the first time.

 

Sous vide egg bite with ham and cheese

 

  • Like 7

Share this post


Link to post
Share on other sites
10 hours ago, FrogPrincesse said:

Sous Vide Cream-Poached Pork Loin

 

This was very, very delicious. The pork loin (~1.5 lb from Trader Joe's) was incredibly tender and this was not just the result of the sous-vide technique, but also the milk (I had tried another recipe with pork loin, same temperature and time, and it wasn't as wonderfully tender).

 

Sear then 4 hours @ 62.8C with onions, cognac, milk, crème fraiche

 

 

Sous-vide cream-poached pork loin

 

Sadly I made a rookie mistake when I reheated the leftovers in a pot (with the sauce), because the meat continued to cook and became tougher/dryer and grey. Next time I will reheat the meat with the sauce with the sous vide.

 

 

I have to try this!~

 

Serve this with mashed potatoes, do you think that nice? Or any better idea? :)

 

Or perhaps with potato rosti for a bit chruncy texture.

 


Edited by Josh71 (log)

Share this post


Link to post
Share on other sites

@FrogPrincesse, that sounds absolutely marvelous. I've bookmarked that recipe; I have cooked a good deal of pork loin recently, so it'll be a while before I go back to it, but will certainly try this. I recall we often used milk and/or buttermilk to marinate wild game when I was a child; it toned down the "gamy" taste and added a level of tenderness not see otherwise.

 

Share this post


Link to post
Share on other sites
6 hours ago, Josh71 said:

 

I have to try this!~

 

Serve this with mashed potatoes, do you think that nice? Or any better idea? :)

 

Or perhaps with potato rosti for a bit chruncy texture.

 

 

I served it with braised cabbage, but I think mashed potatoes would be wonderful with the sauce! :)

 

 

Share this post


Link to post
Share on other sites

Inspiration.

 

image.jpeg.63d58ec7e2333e43067593adf462427d.jpeg

 

 My loin is much smaller than called for so I was a little kerfuffled as to how long I should cook it. In the end I have given it the same amount of time as in the recipe.  I based my decision on a vague recollection from early sous vide days that cooking time depended on the "cylindrical mass"?  And I suspect that the onions will need sufficient time at such a low temperature.   We shall see. I have been known to chicken out on my decisions as to timing.  My bar totally let me down failing to produce cognac or brandy.  I settled for Calvados.

 

  • Like 5

Share this post


Link to post
Share on other sites

After an illness, Wattle the cat turned off on eating his raw kangaroo mince (had to be kanga, never would touch beef or turkey) but he now is ravenous for 60 C sous vide chicken breast. I bought an inexpensive sealer from Aldi since I'm no longer a Costco member to buy freezer bags and am quite happy with it.

  • Like 3

Share this post


Link to post
Share on other sites

"Settled for Calvados"?  Tough day huh?  Big Smiley.

Share this post


Link to post
Share on other sites

New PT gig at high end caterer.  On day 2 I became the SV "expert"  Ha!

 

Client wanted gyros made from leg of lamb.  Procured four boneless legs, seared them, bagged them w rosemary and garlic / garlic oil.  In the bath for 8ish hours at 133F.  Sliced them very thin on slicer like deli roast beef.  I don't use the word "awesome" often but these were it.

 

I'm sure most here know lamb has a very small window of opportunity for when it's ideal.  Below 131F and it's a bloody mess.  Above 135 and it tastes like, uh, overcooked lamb.  I can get it in that window, most of the time, on the grill.  But SV is pretty much bulletproof.


Edited by daveb (log)
  • Like 5

Share this post


Link to post
Share on other sites
13 minutes ago, daveb said:

"Settled for Calvados"?  Tough day huh?  Big Smiley.

 Yep I knew I was setting myself up for some teasing. I was actually quite surprised to find it in my bar.  It used to be a staple but given prices here in Canada this partial bottle will have to last me  to kingdom come.

Share this post


Link to post
Share on other sites
6 minutes ago, daveb said:

New PT gig at high end caterer.  On day 2 I became the SV "expert"  Ha!

 

Client wanted gyros made from leg of lamb.  Procured four boneless legs, seared them, bagged them w rosemary and garlic / garlic oil.  In the bath for 8ish hours at 133F.  Sliced them very thin on slicer like deli roast beef.  I don't use the word "awesome" often but these were it.

 

I'm sure most here know lamb has a very small window of opportunity for when it's ideal.  Below 131F and it's a bloody mess.  Above 135 and it tastes like, uh, overcooked lamb.  I can get it in that window, most of the time, on the grill.  But SV is pretty much bulletproof.

 

So I take it you had no off tastes using garlic and rosemary in the Sous Vide bag? 

Share this post


Link to post
Share on other sites

No off taste to me.  

 

There seem to be two schools of thought on seasoning in the bag.  Most writers will tell you to bag it and bath it then season before searing.  I'm in the minority in that I almost always add a small amount of seasoning /.herbs going into the bag.  Does it make a difference?  I like to think so but would not argue it.  I also use bag juices in sauces for product and can smell / taste the seasoning there.  Simply put it works for me..

  • Like 1

Share this post


Link to post
Share on other sites

ive both seasoned in the bag and not seasoned.

 

for short cooks  :  < 4 hours    ( an arbitrary number )  Ive had no off tastes nor corning.

 

this was for beef , chicken , and turkey.

 

I don't season for longer cooks   > 6 hours   more like 24 - 48 .

 

I can't say this is perfect but its working for me.

  • Like 1

Share this post


Link to post
Share on other sites

I always put a few (smashed) garlic cloves in the bag when I make chicken confit, and never had any off flavors, only wonderful garlicky flavors!

  • Like 1

Share this post


Link to post
Share on other sites
On February 17, 2017 at 11:46 AM, 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. 

 

@Anna NI saw these a couple of weeks ago at Costco and bought a package which I packaged and vacuum sealed in sous vide bags and put into the freezer.  After that, I went back to your post and saw that you seared them prior to cooking them sous vide.  Today I was there again and bought a second package.  My question now is, do you sear them and then cook them all sous vide and then freeze them?  Or do you only pre-sear the ones you are consuming immediately after cooking them sous vide?

Share this post


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

 

@Anna NI saw these a couple of weeks ago at Costco and bought a package which I packaged and vacuum sealed in sous vide bags and put into the freezer.  After that, I went back to your post and saw that you seared them prior to cooking them sous vide.  Today I was there again and bought a second package.  My question now is, do you sear them and then cook them all sous vide and then freeze them?  Or do you only pre-sear the ones you are consuming immediately after cooking them sous vide?

If I were consistent I would be so much more helpful!   If I recall correctly there had been much discussion of problems with long cooks.  At about the same time we discussed the mechanically tenderized meat at Costco. I believe the two discussions together caused me to think that a pre-sear would be a good idea.   I do not recall ever doing a pre-sear prior to this!   So I pre-seared both the ones I was going to eat immediately and the ones that went into the freezer.  

Share this post


Link to post
Share on other sites

@Anna N. Thank you.  I will pre-sear these four strips and see how that goes.  We will eat one likely on Tuesday and I will freeze the rest.  They look lovely - I hope that they eat as good as they look.  They certainly weren't cheap.

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.

×