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FrogPrincesse

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

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4 hours ago, btbyrd said:

I also don't particularly care for SV steak. It is liable to develop a grainy texture that I don't care for and don't experience with other cooking methods. Also mushy. Chipotle's steak got markedly worse in texture when they made the switch over to SV. Perhaps we should start a "what are you NOT cooking sous vide today" thread where we air our grievances with the technology. SV egg whites anyone?

 

Once I learned not to SV steaks very long my results improved.

 

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1 minute ago, JoNorvelleWalker said:

 

Once I learned not to SV steaks very long my results improved.

 

Many a tender steak destined for immediate consumption is lucky to get 45 minutes at 54.5°C in my house. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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10 minutes ago, Anna N said:

Many a tender steak destined for immediate consumption is lucky to get 45 minutes at 54.5°C in my house. 

 

Yes, my last two steaks were cooked for about 40 minutes.  A fillet I cooked at 51C.  Fattier cuts I've been doing 55C.

 

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9 hours ago, btbyrd said:

I also don't particularly care for SV steak. It is liable to develop a grainy texture that I don't care for and don't experience with other cooking methods. Also mushy. Chipotle's steak got markedly worse in texture when they made the switch over to SV. Perhaps we should start a "what are you NOT cooking sous vide today" thread where we air our grievances with the technology. SV egg whites anyone?

I agree.  It's the texture.  However, it is convenient for a dinner party when everyone likes the same doneness and you want to drink wine over fussing over steaks😳.  And what's wrong with this done conventionally?

DSC02367.thumb.jpg.a419ace21627974c790a925c50e16742.jpg

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On 7/23/2018 at 3:38 AM, JoNorvelleWalker said:

Maybe it's just me but I don't care for SV chicken breast.

 

Probably just you. Do you care for chicken breast prepared other ways? What don't you like about SV?


It's almost never bad to feed someone.

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49 minutes ago, haresfur said:

Probably just you. Do you care for chicken breast prepared other ways? What don't you like about SV?

 

Yes, I love chicken breast steam baked in the CSO.

 

Two of the things I don't like about chicken breast prepared SV are the taste and texture.  Seriously, I even tried shredding SV chicken breast for making chicken Tetrazzini.  The taste and texture were still gross in the finished dish.

 

Your mileage may vary.

 

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Burgers, steak and whole chickens are things my husband likes to cook on the BGE. 

  So I’d probably not test them out SV. 

   I’m ‘nervous’ about cooking seafood such as shrimp and scallops, although scallops do need a sear. 

    I’ve even gotten frustrated with vegetables— I was stupid and had pre- cut zucchini sticks delivered and when I roasted them they turned into a mushy liquid. That really pissed me off. 

 

  What other proteins  can benefit from sv? Ham? Pork chops/ loin, I assume are a given. 

  Proteins are the biggest challenge for me in terms of not over cooking and maintaining tenderness. 

 

  Thanks for all the advice. I think I’d probably benefit from a vacuum sealer anyway and I don’t have any appropriate sized container to sv in so if amazon has a deal I’ll look into that. 


Edited by MetsFan5 (log)

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1 hour ago, MetsFan5 said:

Burgers, steak and whole chickens are things my husband likes to cook on the BGE. 

  So I’d probably not test them out SV. 

   I’m ‘nervous’ about cooking seafood such as shrimp and scallops, although scallops do need a sear. 

    I’ve even gotten frustrated with vegetables— I was stupid and had pre- cut zucchini sticks delivered and when I roasted them they turned into a mushy liquid. That really pissed me off. 

 

  What other proteins  can benefit from sv? Ham? Pork chops/ loin, I assume are a given. 

  Proteins are the biggest challenge for me in terms of not over cooking and maintaining tenderness. 

 

  Thanks for all the advice. I think I’d probably benefit from a vacuum sealer anyway and I don’t have any appropriate sized container to sv in so if amazon has a deal I’ll look into that. 

 

 

I find my 9 quart stock pot works great for SV.  I have an 18 quart stock pot but I've never found a SV need to use it.  The pot just needs to be deep enough to accommodate the anova or other SV device.

 

I love sous vide corn on the cob 30 minutes or a bit more at 60 deg C, a la @nathanm

 

I can't imagine making kombu stock without sous vide.

 

Pasteurizing eggs is another great use for sous vide.

 

Remember a vacuum sealer can be used for a whole lot more than just SV.

 

Cook the steaks sous vide and finish in the BGE!

 

 

 

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re: CkBr :   

 

the issue might be the temp selected .

 

CkBr SV varies tremendously based on bath temp alone.

 

although this is about TurkeyBr :

 

https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html

 

results are similar w the same variations for CrBr.

 

140 is too underdone for me , and 145  leave the CkBr thinking about being dry

 

wo 142.5 works for me 

 

and works very very well

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RE SV steak.I agree with @btbyrd, the texture can be off. I like a little bite to my steak.

 

I've found that the solution is to have them cooked to a higher temp than I would if using traditional methods.  Traditional methods overcook the outside to get the inside to the right doneness. This results in a red center but a chewy-er outside.

 

Cooked SV., there is no overcooked layer to supply texture and the thing tastes mushy.

 

So if I like MR I'll SV a steak to a higher temp...135 or so ...to get more texture.

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I like chicken breast at 140/145 because I love that texture and juiciness. If you want it to shred like a more traditionally cooked breast then you can cook it at higher temp. If I’m doing chicken for tacos I’ll up the temp a bit. 

But then I love chicken sashimi in Japan as well. 

 

Same with pork. I don’t LIKE it cooked all the way through unless it’s stewed. 

 

A scallop sears and is done, in a hot pan, in a minute or two. So there’s no benefit to SV. 

OTOH lobster poached in herbed butter in the bag at low temp is, again, a texture you don’t get other ways. 

Natirally some people would rather the texture of a boiled lobster. Not me. 

 

 


Edited by weedy (log)
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@weedy is all the cooking for a lobster tail (it’s the part I cook the most) done cia SV? Or do you broil it a bit? 

 

  I’ve never boiled lobster.  Big surprise since I am a crappy cook. 

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If I want to broil it, I don’t SV. 

 

The butter poach is a different, softer, texture. 

I par boil very quickly just to be able to shell them. And then bag with butter and SV cook at low temp... 125 ish for 20 mins. 

 


Edited by weedy (log)
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Faced with early notice of an unexpected guest tonight, I pulled a pork steak that had been bagged with Vivian Howard's blueberry barbecue sauce and then frozen out and tossed it into the SV. frozen. I think it's been going since about 11 a.m. at 145F.   My plan is to pull it about 6 p.m., then throw it in the smoker for 40 minutes or so. 

 

I've never SV'd pork steak (slices from the shoulder) before. If it were a shoulder or or butt portion roast, I'd want to go at least 12. Think it'll have time to get tender in the time I have for it? It's good home-grown, farm-raised pork from just up the road. and is about 1/2 inch thick.

 

Will have with baked beans and potato salad. Also thinking about tossing some sliced peaches and cubed cantaloupe with a yogurt dressing as a fruit salad.


Edited by kayb (log)
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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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On 7/25/2018 at 3:12 PM, kayb said:

Faced with early notice of an unexpected guest tonight, I pulled a pork steak that had been bagged with Vivian Howard's blueberry barbecue sauce and then frozen out and tossed it into the SV. frozen. I think it's been going since about 11 a.m. at 145F.   My plan is to pull it about 6 p.m., then throw it in the smoker for 40 minutes or so. 

 

I've never SV'd pork steak (slices from the shoulder) before. If it were a shoulder or or butt portion roast, I'd want to go at least 12. Think it'll have time to get tender in the time I have for it? It's good home-grown, farm-raised pork from just up the road. and is about 1/2 inch thick.

 

Will have with baked beans and potato salad. Also thinking about tossing some sliced peaches and cubed cantaloupe with a yogurt dressing as a fruit salad.

 

Missed replying to this. 

 

How did it turn out?

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4 hours ago, Shelby said:

Missed replying to this. 

 

How did it turn out?

Wound up maybe 6 1/2 hours at  145, then I tossed it in the smoker. Tenderness was good, but I had my smoker temp too high, and it dried it out.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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A few days ago I expressed that SV pork was not my friend.  However looking back over this thread I found this:

https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?do=findComment&comment=2134791

 

Here's the old picture:

 

Loin01022017.png

 

 

This was anovaed at 59C and finished in the CSO.

 

As it happens I came home with a couple of large rib chops.  Now if you will excuse me I have to put a shirt on and go out and pick the sage.

 

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Tonight's dinner:

 

Dinner07302018.png

 

This SV chop was finished in the CSO.  Final Thermapen reading was 57C.

 

Normally I am not one to eat raw swine.  Copious amounts of rum enabled this adventure.  The pork was excellent.  Full disclosure:  this is not a dinner plate.  After the picture I returned the chop to the kitchen and sliced it for human sized consumption.

 

 

 

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I did chicken breasts the other day:

DSCN8460.JPG.09fe5408c7de2aa43be1224416212f51.JPG

They turned out tender and juicy.  145F for 2 hours.  With everything going on at the Shooks (have to add that our daughter has gotten completely flooded out of her apartment by a rust out pipe in her ceiling), I haven't had time to read all the prior posts, but I have a question.  Along with the Anova, Mr. Kim got me one of those 18qt. plastic bins and that's what I've been using.  It seems so wasteful, even though I try to use the water for plants and such.  My question is, how does using something smaller work out?  And how small can I go?  I know I need to keep in mind the "minimum" marker on the Anova.  Thanks!!

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3 minutes ago, Kim Shook said:

And how small can I go

 You need enough room for the water to fully circulate around all the packages in the container. So it will largely depend on how much you are cooking as to the size of the container you can use still bearing in mind the minimum on the ANOVA. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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55 minutes ago, Kim Shook said:

 

My question is, how does using something smaller work out?  And how small can I go?  I know I need to keep in mind the "minimum" marker on the Anova.  Thanks!!

 

I have been using my 8 qt. Stock Pot. I clIp the bags to the side of the pot, making sure the contents of the bags are below the top level of the water.

 

PS: I set the pot on a trivet to keep it up off of the countertop.

 

0D06EC72-1773-49DA-9944-BA82C744DBCA.thumb.jpeg.240cedbeafec91a7056811cba1cc52d0.jpeg

 


Edited by robirdstx (log)
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12 minutes ago, ElsieD said:

I use the pot from my Instanr Pot.

My first choice if I’m only doing a bit of product.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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      Vanilla Bean
      The steps required to comprise each dish are, as one might imagine, intricate and numerous. For the Poached Broccoli Stem, Chef Grant begins by separating the broccoli stems from the florets. The stems are stripped of their fibrous exteriors and pared down until they are uniform in size. Grant comments on the use of the second hand part of the vegetable: “This dish started with the roe. Every year we receive the most amazing Brook Trout Roe from Steve Stallard, my friend and owner of Blis. Typically, we serve the eggs with an element of sweetness. I find it goes very well with the ultra fresh salinity of the week-old roe. This time around we wanted to take a savory approach so I began looking into complimenting flavors in the vegetal category. About the same time, our group had a discussion about secondary parts of vegetables and the stem of broccoli came up. I had a past experience with the stem and found it to be very reminiscent of cabbage. Knowing that cabbage and caviar are essentially a classic pairing, I felt confident that we could work the dish out. Now I'm struggling to decide if this is a broccoli dish or in fact a roe dish, I think they really battle for the top position and that helps makes the dish very complex."

      Chef Grant processing the broccoli

      The stems are placed in a polyethylene bag, along with butter, salt and granulated cane juice. The bag is sealed with a cryovac machine

      The sealed stems are placed in a 170 degree F water to cook, sous vide, until extremely tender; about three hours

      Broccoli stems after cooking
      The crisp bread element is fabricated via the use of an industrial deli slicer. Chef Grant then brushes the sectioned pieces of poached broccoli stem with eggwash, affixes them to the thin planks of brioche and places them in a fry pan with butter.

      Grant's mise...not your ordinary cutting board

      Poached Broccoli Stem and Crisp Bread cooking

      Ready for plating

      A bright green broccoli puree is made with a vita-prep blender. Here, Chef Grant "mohawks" it onto china given to him by Thomas Keller

      Smoked Coho roe has arrived via Fed-Ex, courtesy of Steve Stallard

      Chef Grant devises a plating scheme for the Poached Broccoli Stem while Curtis looks on

      Chef Grant ponders one potential plating of the dish. He called this incarnation 'predictable' and started over.

      Another plating idea. This version is garnished with broccoli petals and ultra-thin slices of connected grapefruit pulp cells. The yellow petals are stand-ins for what will ultimately be broccoli blossoms
      Grant is still displeased at the dish's appearance. "The dish tastes as I envisioned it....texturally complex, with the crispness of the bread, the soft elements of the floret puree and stem, and the pop of the eggs. The buttery richness from the bread gives the stem the flavor of the melted cabbage I loved at the [French] Laundry. And the hot and cold contrasts from the roe and broccoli …I like it…..I just don’t like the way it looks.” Another attempt and the group agrees, it is better but not “the one.” The use of the thinly sliced cross sections of peeled grapefruit energizes the group. In the next rendition, they make small packets with the ultra thinly-sliced grapefruit containing the roe...

      A third plating configuration for Poached Broccoli Stems; this one featuring the packets of roe wrapped in ultra thin sheets of grapefruit pulp cells
      At this point the team decides to move on and come back to it next week. After some conversation they decide that in the final dish, broccoli will appear in at least 5 forms: poached stems, floret puree, some raw form of the stem, the tiny individual sprouts of broccoli florets, and the blooms. Grant feels that Poached Broccoli Stem could be ready for service, although he still envisions some changes for the dish that will make it even more emblematic of his personal style. “Our dishes continue to evolve after they hit the menu. It is important for us to get to know them better before we can clearly see their weaknesses.”
      The thought for the dried crème brulee originated over a year ago when a regular customer jokingly asked for a crème brulee for dessert. “He said it as joke, I took it as a challenge,” says Grant. "Of course, we never intended to give him a regular crème brulee.” The team tried various techniques to create the powder-filled caramel bubble while at Trio to no avail. An acceptable filling for the Dried Crème Brulee has been developed by the Chef and his team but several different methods, attempted today, to create the orb from caramelized sugar have been less than 100% successful.

      Caramel blob awaiting formation. Chef Curtis kept this pliable by leaving it in a low oven throughout the day

      Chef Grant’s initial idea to use a metal bubble ring and heat gun (normally used for stripping paint) to form the bubbles does not work as hoped. Attempts to fashion them by hand also come up short.
      Says Grant, “At Trio we tried a hair-dryer. When Martin told me about these heat guns which get up to 900 degrees F, I thought we had it for sure. If it was easy everyone would do it I guess.” Eventually, Alinea partner Nick Kokonas garners the task’s best result by positioning a small, warm blob of sugar onto the end of a drinking straw and blowing into the other end. The results are promising. Curtis suggests using a sugar pump to inflate the orbs. That adjustment will be attempted on another day.
      “We intentionally position whimsical bite in the amuse slot, it tends to break the ice and make people laugh. It is a deliberate attempt to craft the experience by positioning the courses in a very pre-meditated order. A great deal of thought goes into the order of the courses, a misalignment may really take away from the meal as a whole.” For PB&J, the grapes are peeled while still on the vine and then dipped into unsweetened peanut butter. They are allowed to set–up, and then they are wrapped with a thin sheet of bread and lightly toasted. When the peeled grapes warm, they become so soft they mimic jelly. The composition is strangely unfamiliar in appearance but instantly reminiscent on the palate. PB&J is, according to Grant, virtually ready for service. There are a couple of aesthetic elements, which need minor tweaks but the Chef feels very good about today’s prototype.

      Chef John peels grapes while still on their stems

      Peeled grapes on their stems with peanut butter coating

      Chef Grant studies the completed PB&J in the Crucial Detail designed piece

      PB&J
      Often, creative impulses come by way of Alinea’s special purveyors. “Terra Spice’s support over the past couple of years has been unprecedented, and it has accelerated with the start of the food lab,” says Grant. “It is great to have relationships with people that think like we do, it can make the creative process so much easier. Often Phil, our contact at Terra, would come into the kitchen at Trio and encourage us to try and stump him on obscure ingredients. We always lost, but not from lack of trying. He even brought in two live chufa plants into the kitchen one day.” The relationship has developed and Terra team has really made an effort to not only search out products that the chefs ask for but also keep an eye out for new ingredients and innovations. In August, Phil brought by some samples of products that he thought the Alinea team might be interested in trying.

      Phil of Terra Spice showing the team some samples

      Coconut powder and other samples
      Grant recalls “the most surprising item to me was the dried coconut powder. When I put a spoonful in my mouth I could not believe the intense flavor and instant creamy texture, it was awesome.” That was the inspiration for what is now Instant Tropical Pudding. The guest is presented with a glass filled with dried ingredients. A member of the service team pours a measured amount of coconut water into the glass and instructs the guest to stir the pudding until a creamy consistency is formed.

      The rum-spiked coconut water being added to the powders
      At the end of the day, the Chefs assess their overall effort as having gone “fairly well.” It’s a mixed bag of results. Clearly, the fact that things have not gone perfectly on Day 1 has not dampened anyone’s spirits. The team has purposely attempted dishes of varying degrees of difficultly in order to maximize their productivity. Says Grant, “Making a bubble of caramel filled with powder…I have devoted the better part of fifteen years to this craft, I have trained with the best chefs alive. I have a good grasp of known technique. The lab's purpose is to create technique based on our vision. Sometimes we will succeed, and sometimes we will fail, but trying is what make us who we are." The team's measured evaluations of their day’s work reflect that philosophy.
      According to Chef Grant, “The purpose of the lab is to create the un-creatable. I know the level at which we can cook. I know the level of technique we already possess. What I am interested in is what we don't know...making a daydream reality.” With little more than 100 days on the calendar between now and Alinea’s opening, the Chef and his team will have their work cut out for them.
      =R=
      A special thanks to eGullet member yellow truffle, who contributed greatly to this piece
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