food Sous Vide and Fiery Foods

[grantmichaels]

looks great ...
 
i need my ass kicked for not deploying the chamber vac, yet ...

 

[Ashen]

you must do it...  Do some compressed watermelon..  
 
I had an idea today for  small blocks  of melon compressed with some champagne.   then make a  thin aged white cheddar sauce  with sodium citrate and champagne.   spherify it for cheese caviar .  Cheesy balls. 
 
melon ball out a   round cavity in the melon block and fill with the cheese balls.    gotta come up with a name though.. pearl necklace doesn't  quite fit.  lmao 

 

[grantmichaels]

i'm going to pull it out after the weekend to seal up the remaining grains as a simple test case (need to figure out the room temp boil shit w/ liquids) ...

 

[Booma]

Bierz food and photos

 

[grantmichaels]

Tonight.

 

[BigB]

Made corned beef for a ruben a while back. Hadn't posted because the internet was out for 3 days.... Personal size. I think I used too much salt in the brine, or I brined it too long for a small piece. It was way salty. Lesson learned. It was still delicious however
 

 

[grantmichaels]

God, I love reubens ... one of my fav things on earth, truly ... and I like pastrami even more, especially Katz's ...
 
I had one (reuben) last night, actually.
 
I need to try the pre-cook curing part of the whole shebang one of these days ...

 

[bierz]

Coming soon - this prime ribeye:
 

 

[bierz]

Delicious.  Roasted cauliflower, oyster mushrooms sauteed with way too much ghost powder and that great steak.
 
 

 

[Deathtosnails]

Lemon, thyme and oregano marinated butterflied leg of lamb.
 
Pre sear.  Sous vide 2.5 hours at 54.5 C (130 F )
 

 
Post sear on stoopidly hot CI grill. Medium rare.  Went hard on the grill to get some smoky flavour in.
 

 
Rough dice tomato, cucumber and red onion.  Greek natural yoghurt, mint, birds eye chilli and lamb on CI grilled souvlaki.
 

 

[grantmichaels]

Really appealing ...

 

[grantmichaels]

Where's TRPV1? ...
 
Moar Sous Vide, man!

 

[Deathtosnails]

Lol, I was thinking the same thing.

 

[BigB]

i made octopus today. 4 hrs @ 85C then cleaned in an ice bath, tossed it in olive oil and garlic and lemon then grilled it. wasn't rubbery at all, could cut through with a butter knife easy. Couldn't snap a pic, my phone was dead. but it was good

 

[grantmichaels]

1x PLF 30 day aged prime rib roast tonight ...
1x tbsp Sansaire umami stuff ...
2x curry leaves
freshly ground tellicherry pepper

we'll see where things are at after a couple of hours ...

i may or may not griddler or searzall, and i may or may not slice and have with chimichurri, and may or may not use a bun ...

two hours is a long way away, lol!

 

[grantmichaels]

Wrap-up ...

1:45 at 129F ...

bag juice plus a heavy tbsp butter ...

Searzall ...

"Jus-butter" ...

Couple of sprinkles of applewood smoked sea salt ...

Lookin pretty good ...

tastes good, too ... the jus-butter brought the temp up a bit, which is a nice touch ...

good times!


http://anovaculinary.com/anova-precision-cooker/wifi/

 

[bierz]

Grant, that meat looks killer.

 

[grantmichaels]

Grant, that meat looks killer.


Pretty tasty, never made it off the cutting board!

CHEERS!

 

[BigB]

i guess people jumped off the bandwagon. Anyways, found some lamb chops at trader joes vacuum sealed with herbs already inside. Was an easy decision. 55.5 for 2.5 hrs and out came the most tender lamb chops ever. Seared them in the cast iron with canola+bacon fat
 

 

[grantmichaels]

It's not a bandwagon after 5-6 years =)