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

16 hours ago, ElsieD said:

This steak was moistened with RB 40 fish sauce at sat in the fridge for 48 hours.  Cooked tonight sous vide for 1 1/2  hours at 133F then seared.  No fishy taste.  It was unbelievably tender, but it was a pretty good quality chunk of neat to start with.

20190415_190035.jpg

20190415_185739.jpg

that sounds pretty cool and experimental. like..you fermented the steak with the fish sauce and the bacteria (or enzymes?) broke down the "protein structural bonds?" thereby tenderizing it and producing a more richer flavor maybe also? 

 

I have the ??? marks because I don't know the exact term bc I don't have a science background and my memory of how the process works is too hazy and unpracticed 

 

but interesting to see more fermented meat product experiments (I heard with koji?) 

 

there's just too many steps and work for me but maybe I should do a test for a dinner party one day if it's super wow  

  • Like 1

"Hmmm....what would Don Quixote do?" 

Share this post


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

@ElsieD

 

I don't remember the times for the eggs

 

how was the flavor of  your RB40 Steak ?

 

The flavour of the steak was good, but I did not notice any difference from a non-RB40'd steak.  I will say it was very tender, but it was a well-marbled AAA grade to begin with.

Share this post


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

that sounds pretty cool and experimental. like..you fermented the steak with the fish sauce and the bacteria (or enzymes?) broke down the "protein structural bonds?" thereby tenderizing it and producing a more richer flavor maybe also? 

 

I have the ??? marks because I don't know the exact term bc I don't have a science background and my memory of how the process works is too hazy and unpracticed 

 

but interesting to see more fermented meat product experiments (I heard with koji?) 

 

there's just too many steps and work for me but maybe I should do a test for a dinner party one day if it's super wow  

 

I wouldn't call it fermenting.  The fish sauce was just a very thin film, a few drops per side at the most.  I don't have a science background either.

  • Like 1

Share this post


Link to post
Share on other sites

@ElsieD

 

if you do this again , tryn a little more RB40

 

the flavor of the finished steak is different than w/o

 

for me in a good way.

 

can't really say what that flavor is   certainly not fishy nor salty.

 

 

  • Like 1

Share this post


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

@ElsieD

 

if you do this again , tryn a little more RB40

 

the flavor of the finished steak is different than w/o

 

for me in a good way.

 

can't really say what that flavor is   certainly not fishy nor salty.

 

 

 

I would love to see a cost/benefit analysis between Prime Now/WF DAS and RB40.  My money (or in this case American tax payers' money) is on the DAS.

 

Your tax dollars at work.

 

 

  • Like 2

Share this post


Link to post
Share on other sites

@JoNorvelleWalker

 

SousVide

 

https://www.youtube.com/watch?v=xYylFWl7_1Q&frags=pl%2Cwn

 

has used

 

https://sansaire.com/steak-aging-sauce/

 

in an experiment.  it contains fish sauce + lots of other stuff,  I don't remember if they used RB40 alone

 

you have to understand their tastes and that they are big meat eaters.

 

I don't know how to search their youtube site to see if RB40 come up

 

I do know I like the RB40 effect , and probably would get more of that effect if I used more RB40 , understanding that

 

there is no fish flavor nor did the steaks get salty.

 

then there is the Takii experiment

 

https://www.youtube.com/watch?v=YEVHPtcRLcE&frags=pl%2Cwn

 

on the other hand , 125 cc of RB40 might last a lifetime

 

here it is

 

https://www.youtube.com/watch?v=SbVbwzqHeSA&frags=pl%2Cwn

 

but not w RB40

 

 

 

 

 

 

 

  • Like 1

Share this post


Link to post
Share on other sites

RB40 is really different than other Fish Sauces

 

I watched the SVE vid , and can't recall their FS choice

 

it was not RB40

 

RB40 has no medicinal flavors what so ever , on my palate.

 

the Boys @ SVE have very particular tastes.

 

and like ' meat' as   Steak if you get my drift

 

 and like their steak more done than I do

 

once you8 take that into account in their reviews , and don't mind their ' style "

 

they have done a lot of experiments I then do not have to do.

 

I wouldn't might a Box or Two of the outstanding Meat they get for their Vids

 

I hope complementary  of course.

  • Like 1

Share this post


Link to post
Share on other sites

 I have two of my favourite cuts of beef (chuck eyes) in at 54.5°C for 24 hours.  These were a gift and I’m looking forward to enjoying some perfectly cooked beef tomorrow evening.  

  • Like 3

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

Share this post


Link to post
Share on other sites

I sous vided my fingers.

 

Yes, I sous vided my fingers.

 

Check my post in Gardening Forum.

 

dcarch  :B

  • Haha 1

Share this post


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

Check my post in Gardening Forum.

 

Took me a while to find the forum! Good plan nonetheless, @dcarch.

Share this post


Link to post
Share on other sites
16 hours ago, dcarch said:

I sous vided my fingers.

 

Yes, I sous vided my fingers.

 

Check my post in Gardening Forum.

 

dcarch  :B

 

All I can think of is 2001.

 

Share this post


Link to post
Share on other sites

It's what I'm hoping to be cooking sous vide tomorrow:  Amazon had pork tenderloin on sale.  And they actually sent it to me, unlike the salmon that was supposed to have been dinner for tonight.

 

As far as I can recall I've never cooked pork tenderloin sous vide before.  What are suggested times and temperatures?

 

Share this post


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

It's what I'm hoping to be cooking sous vide tomorrow:  Amazon had pork tenderloin on sale.  And they actually sent it to me, unlike the salmon that was supposed to have been dinner for tonight.

 

As far as I can recall I've never cooked pork tenderloin sous vide before.  What are suggested times and temperatures?

 

 

I do 140F for I hour.

  • Like 1

Share this post


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

 

I do 140F for I hour.

 

I'm thinking the core won't reach 140F in that time.  Is this intentional?

 

Share this post


Link to post
Share on other sites
9 minutes ago, JoNorvelleWalker said:

 

I'm thinking the core won't reach 140F in that time.  Is this intentional?

 

 

I've never taken the temperature.  I just know it comes out the way I like it.  I'll be watching to see what others say in case I've been doing it wrong.

Share this post


Link to post
Share on other sites
Posted (edited)
2 hours ago, JoNorvelleWalker said:

It's what I'm hoping to be cooking sous vide tomorrow:  Amazon had pork tenderloin on sale.  And they actually sent it to me, unlike the salmon that was supposed to have been dinner for tonight.

 

As far as I can recall I've never cooked pork tenderloin sous vide before.  What are suggested times and temperatures?

 

 

It cooks so fast I've never SVd it. Usually its pounded and sauteed ...or browned and then roasted  for a 10-15 minutes at 350F.

 

I guess SV 140 F for  an hour.

 

But I'd brown and roast. Faster and reliable.


Edited by gfweb (log)
  • Like 2

Share this post


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

New to me at Costco.  Didn't buy it.  Yet.

IMG_7850.jpg

 

why buy cooked bacon?


Edited by gfweb (log)

Share this post


Link to post
Share on other sites
4 minutes ago, gfweb said:

 

It cooks so fast I've never SVd it. Usually its pounded and sauteed ...or browned and then roasted  for a 10-15 minutes at 350F.

 

I guess SV 140 F for  an hour.

 

But I'd brown and roast. Faster and reliable.

 

 

I'm still open to ideas, I could go for schnitzel.  Indeed I am one person and there is enough tenderloin for schnitzel, roasting, and sous vide.

 

Share this post


Link to post
Share on other sites

I have tried Pork tenderloin SV quite a few times at different temperatures and times. Because its very lean, it seems to me it doesn't seem to become as tender as I would expect. Perhaps the connective tissue is different and doesn't break down or change like lamb or beef. It doesn't take too much time to become dry. Mind you it breaks apart very easily but it seems dry to me. I have had some success by adding marinades before cooking.

The best way I now have to cook pork tenderloin is actually covered in a low oven (100C) for a couple of hours in BBQ sauce then  uncover for another half hour to thicken the sauce. I actually add hot chilli sauce to the BBQ sauce to give it a bite.

By the way I always used to just BBQ pork tenderloin fillets but I also found it was a bit hit & miss as to how tender it came out. The taste was always fine, its just the variation in tenderness I found annoying. Perhaps it was more to do with the raw ingredients. I am just not sure.

 

  • Like 1

Share this post


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

It's what I'm hoping to be cooking sous vide tomorrow:  Amazon had pork tenderloin on sale.  And they actually sent it to me, unlike the salmon that was supposed to have been dinner for tonight.

 

As far as I can recall I've never cooked pork tenderloin sous vide before.  What are suggested times and temperatures?

 

 

I used 135F for slightly over 2 hours the last time I tried it, after checking various recommendations (mostly in this topic, starting here). I rubbed it first with oil, pimentón and a grilling rub; after the 2 hours I gave it a quick sear to brown the exterior. I thought it was pretty good, but it's such a lean cut of meat that it needed extra fat. I ended up using most of it for sandwiches, like this:

 

20190314_120455.jpg

 

I liked the results well enough, but came away thinking that the meat would benefit from being cooked with something that would add more flavor and a bit of fat. @FauxPas mentioned here that she'd had good success with a char siu treatment of pork tenderloin...but then, that isn't sous vide and she still needed to add fat. 

 

Based on my results above, I don't think I'd go hotter than 135F for sous vide, and given its small diameter I might even try a lower temperature: @rotuts had recommended 130F when I asked. It depends on how pink you like your pork, and you can see what I got with 135 and a quick sear.

  • Like 3

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


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

why buy cooked bacon?

 

I was just surprised to see sous vide has made it into the "convenience" section at Costco, with all the other heat and eat entree foods.  Pork Belly is not my thing, so I probably won't buy this. 

Sous vide is something I still struggle to explain to my friends who don't cook like I do.  They use the heat and eat foods way more than I do.  Trader Joe's was the only other place that had food (turkey legs) specifically labeled sous vide prep.

 

BTW, I buy the Kirkland pre-cooked bacon strips because I like them, they're easy to microwave in no time, and I'm not paying for the fat rendered out of uncooked bacon that I rarely use.  

  • Like 1

Share this post


Link to post
Share on other sites
13 hours ago, JoNorvelleWalker said:

It's what I'm hoping to be cooking sous vide tomorrow:  Amazon had pork tenderloin on sale.  And they actually sent it to me, unlike the salmon that was supposed to have been dinner for tonight.

 

As far as I can recall I've never cooked pork tenderloin sous vide before.  What are suggested times and temperatures?

 

I do 2 1/2 hours at 135F and we really like it.  Moist and tender.  

 

This picture is from my very first tenderloin which I did at 140F.  Liked this a lot, too, but found that 135F was optimum for us.

 

P1081081.JPG.353880d4a1d37b85bb79fd03d0cfd999.JPG.cd537e7190f399ba71a4da21af77ff71.JPG

  • Like 3

Share this post


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

I do 2 1/2 hours at 135F and we really like it.  Moist and tender.  

 

This picture is from my very first tenderloin which I did at 140F.  Liked this a lot, too, but found that 135F was optimum for us.

 

P1081081.JPG.353880d4a1d37b85bb79fd03d0cfd999.JPG.cd537e7190f399ba71a4da21af77ff71.JPG

 

Did you sear that? Do you do a quick sear now, after your 135F cook?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

  • Similar Content

    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
    • By Galchic
      Hello, folks, thanks for reading.
       
      My husband thinks, I should start selling my popcorn seasonings (which I make for my family), it’s a good product. But I'm not sure if it’s interesting to other people... So, what do you think, guys?
       
      Our story: 
      We’ve bought an air popper machine, but popcorn came out pretty tasteless. Then, we’ve bought different “popcorn seasoning” mixes... But it always ends with all the seasoning at the bottom of the bowl. Then, we've added butter, oil and so on before seasoning...  we got soggy, chewy popcorn. Lot’s of disappointments…
       
      When we almost gave up… the magic happened! I figured out the way to make seasonings that:
      Stick to popcorn, but not sticky to fingers (or T-shirt  , Easy to apply, May be pre cooked in bulk and stored… And popcorn appears crunchy, tasty, thoroughly covered with seasoning.  
      Sounds good, yep? Now, when I want to treat myself  - I only need 2 mins to turn tasteless popped popcorn to a real treat.  
      The only moment - it request 1 extra effort: after you toss it over popcorn, you need to microwave it for 1 min, and stir after.
       
      So, I was wondering, if you like popcorn like myself - would this seasoning be interesting for you to purchase? Are you ready for a little extra work (microwave & stir) in the goal to flavor popcorn, or it feels too much effort?
       
      As I have no experience in manufacturing and retail, your answers would help me to make a very important decision - to dive in or not... 
       
      Thanks in advance for your answers, it means the world to me.
       
    • 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.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...