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By Anonymous Modernist 16589
I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
By Anonymous Modernist 760
Thanks for putting up this forum 🙂
I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
Utilization of meat leftovers from sous-vide cooking
Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
All your meat leftovers
Any hard vegetable (we prefer celery stalks, or zucchini)
Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
Fried potatoes, or alternatively sweetcorn kernels
Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
Eventually some cream (or crème fraîche)
Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
vegetable oil (I prefer olive oil)
Mise en place
cut your meat in small cubes or slices
cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
cut the vegetables about 3-4 mm thick
cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
cut the potatoes to 1 cm cubes
place 3 heavy skillets with ample oil on the stove
in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1
You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
Do not forget to serve a glass of good dry red wine!
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