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.

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


FrogPrincesse
 Share

Recommended Posts

image.thumb.jpeg.10fd4ec12646421d12b5fef2ea3622ab.jpeg

Dinner for 67. Duck three ways: Confit (82C for eight hours) on put lentils with a red wine and duck jelly jus, Duck spring roll (confit plus carrot, green onion, enoki mushrooms, and peking duck sauce), and duck egg (62.5 for two hours) used as the fat component on a side salad that had been lightly sprayed with balsamic vinegar. Photo Credit: Paul Irwin. 

  • Like 8
  • Delicious 4

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Link to comment
Share on other sites

@ElsieD 

 

would you say that its ' thin-ish ? '

 

then Id pull off some of the fat , lightly season 

 

roll up  tie or skewer it , then cut if half , and grill hot

 

to rare .  pinwheels at their best 

 

if it looks thicker , the SV

 

you can tell the difference just by looking .

 

https://www.grillseeker.com/whats-the-difference-between-inside-and-outside-skirt-steak/

 

https://substitutecooking.com/inside-vs-outside-skirt-steak/

 

 

Edited by rotuts (log)
Link to comment
Share on other sites

if wish every one that enjoys beef

 

because it beef 

 

would bee able to try both the thinner skin and the thicker.

 

I learned w the thinner , and it came off a ' Prime " side of beef

 

and was not avaiable all the time.

 

the butcher had sides of beef in the refrigerator behind the counter

 

w a  glass ' window ' you could see in while selecting your cots

 

or they would cut to order.

 

that actual skirt might be much harder to find these days.

 

pinwheels pinwheels pinwheels    

 

very hot grill , perfectly dark browned on the outside

 

and rare in the middle .

Link to comment
Share on other sites

RTW

 

Ive been watching a 

 

BBQ completion series

 

and presto :

 

skirts :

 

ssss.thumb.jpg.502b1043e3a8f5d9bec8c378658eb0ac.jpg

 

these are right out of the CryoVac , untrimmed 

 

these are the Thicker Skirts 

 

Inside ? Upside ? Downside ?  Outside ?

 

Its difficult for me to remember :

 

Thick ?  Thin ?

 

right in front of me .

 

P.S.:  later in that same show

 

for review purposes 

 

this is how they are cooking themdddd.thumb.jpg.744dd0e732a1814f2e4244f9059dde07.jpg

 

hope theyndowell

Edited by rotuts (log)
  • Like 1
Link to comment
Share on other sites

3 hours ago, nickrey said:

Yes.

 

Kitchen Action Shot.jpg


Very cool !

 

1 hour ago, gfweb said:

Tell us more!


Yes, you definitely need to tell us more  🤗

  • Like 1
Link to comment
Share on other sites

2 hours ago, Duvel said:


Very cool !

 


Yes, you definitely need to tell us more  🤗

I have just recently finished my term as President of the Wine and Food Society of New South Wales, which was formed in 1939 as a vehicle to encourage and facilitate the association of people interested in fine wine and food. It is a male-only member club at which each week a different member cooks for his fellow members, with numbers of diners ranging from 25 to 50. I was also formerly Foodmaster.

 

Each year the Foodmaster chooses six to eight main courses that he considers to be the best meals of the year and we hold a cook off with members rating each of the competing meals. From this, the chef cooking the top meal wins the Chef of the Year Award. We also have an award for the top seafood dish as well and, from this year, an award for the best cheese accompaniment.

 

Winning the award is an honour, but it also brings the task of cooking at the next year's Chef of the Year Award evening. This time with appetisers, entree, main, cheese, and a dessert course. The function is mixed and this year had 67 attendees. Unusually this year, we also had three chefs as with COVID lockdowns, we have not been able to hold the function for a number of years.

 

I cooked the main course, while my colleagues cooked the appetisers, entree, and dessert.

 

The appetisers were:

 

Three cheese Gougères.

 

 image.thumb.jpeg.f5b1ddb7ffbcf7e3b87644ccf94786eb.jpeg

Prawn Cocktail on a rice cracker:

image.thumb.jpeg.7412300e3823493521a5b1a4b34218d7.jpeg

Chèvre and Tartufata Tartlets:

image.thumb.jpeg.d52aa07e2c6f33e424e2a00473d45c1d.jpeg

Entreé (this is not a main course in Australia) was Confit Salmon (also cooked sous vide) with a herb beurre blanc sauce:

image.thumb.jpeg.90705db6ac3c8123a28653980918181f.jpeg

The main was duck three ways:

 

image.thumb.jpeg.2ba37eb15890492c354fd62bc617e610.jpeg

the cheese was Beaufort (no picture)

The dessert was Lemon Tart with Lemon and Basil Sherbet and Cointreau marinated blueberries:

 

image.thumb.jpeg.aa28a07b9254a1c1e01dbbb0a74fde30.jpeg

 

The accompanying wines were from the Society's cellar (which is around 9,000 bottles) and were served in the following sequence:

PXL_20220624_072953921.thumb.jpg.fe24572eef089efe533626c90b50c713.jpgPXL_20220624_072858564.thumb.jpg.945a1bbbfcfaf032941e95388ba3dcb8.jpgPXL_20220624_072910537.thumb.jpg.1b24c971d9390d515251d927a7ea1613.jpgPXL_20220624_072922491.thumb.jpg.0e5d4b489c1684d707f5089040194b7f.jpgPXL_20220624_072815312.thumb.jpg.12c49e679d1255a7a76f2df9a5d8a42b.jpgPXL_20220624_072820358.thumb.jpg.069e51bd86ce29621214794c7771cdf9.jpgPXL_20220624_072828602.thumb.jpg.9a35185dfc1a85f78ea332b4298bcfcf.jpgPXL_20220624_072835608.thumb.jpg.d3fb21f992d1294cea42ff73c73dec6f.jpgPXL_20220624_072932821.thumb.jpg.c7ea1be6639a9a473a18e17d934a2bd3.jpg

 

 

Photo Credit: Paul Irwin.

 

I also won the Chef of the Year and Seafood dish of the year with this seafood sausage dish (not cooked sous vide) so I will be cooking again next year for this function. The dish was a homemade seafood sausage made from hand diced salmon and ocean trout, smoked trout, egg white, cream, and pork back fat.  Served on a Mooloolaba jumbo prawn with a tarragon beurre Blanc sauce.  There was also a mango salsa, Canadian scallop, butter-glazed snow peas, and deep-fried forty-layer potato pavé with crème fraîche and Beluga caviar.

 

image.thumb.png.763897115faa6194c69134b9dddc2d64.png

 

Edited by nickrey (log)
  • Like 7
  • Thanks 2
  • Delicious 7

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Link to comment
Share on other sites

Simply fantastic, @nickrey ! What a great spread, a great wine selection and a great society. Congratulations to you win as well - very well deserved 🤗

  • Like 4
  • Thanks 1
Link to comment
Share on other sites

Wow, @nickrey!  Each week!  20 to 50!

 

Where are  these held? The average home kitchen would be strained.

 

Must cost a considerable amount.

Edited by gfweb (log)
Link to comment
Share on other sites

2 hours ago, gfweb said:

Wow, @nickrey!  Each week!  20 to 50!

 

Where are  these held? The average home kitchen would be strained.

 

Must cost a considerable amount.

At a club. We use their commercial kitchen. The dinner above cost $120 per head, including the wine. Needless to say we’re not paid to cook. 

  • Like 4
  • Thanks 1

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Link to comment
Share on other sites

  • 4 weeks later...

Costco has a "Hot Buy" on pork shoulder for a few days.   Picked up a pack.  Each pack has 2 shoulders.

One is cooking as char siu using Noh Chinese BBq powder recommended by @mgaretz multiple times  It's shockingly pink.

One is cooking in a pepperoncini based marinade, dried shallot, shredded carrot, granulated garlic.  I picture an Italian beef but with pork for slicing for sandwiches.

 

 

IMG_0952.jpg

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

  • 2 weeks later...

A couple of days ago, I got a venison shoulder from a friend, and rubbed it down with garlic, rosemary, and salt, and put it in a Foodsaver bag, and let it marinate 6 hours, before setting it in my sous vide for 12 hours at 135°, before smoking it for 4 hours. I took it to my friend's house yesterday, and everyone loved it, though it could have stayed in there longer - some sites had it being in the sous vide for 24 hours, so I'll try that next time. The very center, while it was fairly tender, it could have used more cooking, or cut thinner.

My friend made a batch of dal as a filler - his Mom is Indian, so he's half Indian, and likes to cook. I made a sauce that I took over - a simple tomatillo sauce, which is just a small clove of garlic (I almost never say that!) to 2 c grilled tomatillos, plus toasted chile de árbols to taste (the original recipe called for 9, but I only put 4 Thai peppers, which was still quite hot. 

Edited by streem26 (log)
  • Like 1
  • Thanks 1
Link to comment
Share on other sites

 Share

×
×
  • Create New...