food Sous Vide and Fiery Foods

I'll check it out, thanks. Technically, fahrenheit would be have more accurate temperatures especially since it goes in increments of .5, in celsius at least. My parents came home last night from north carolina and those burgers were reheated and tasted just as good as they were earlier that day
 
Two pic-less posts ... WTF!

Totally agree, the leftover's game is one of the salient aspects of the style ...

Also, BigB - short-rib burgers, right? ... the best.
 
BigB said:
 
they were far superior, and just as cheap as the regular chuck mix
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Yup.
 
I've tried the best mixes around (lastly, the PLF Gold mix they created for Goldbely based on their famous burgers for a tavern in NYC/NJ area) ...
 
Mixes are not needed, it's all about short-rib patties.
 
Here's tonight's dinner.  Decent tomatoes, garden grown basil, pretty fantastic garlic bread, and a chicken thigh marinated with ghost pepper powder, lemon and basil. 
 
 
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600g Porterhouse. Hickory smoke bath for 30 minutes
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Cocktail chat potatoes with sea salt, fresh cracked black pepper, garlic powder and butter. 
80 C for 90 minutes
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Steak was 54 C for 3 hours.  (I forgot it for a while lol)  and finished 1 minute per side on a VERY hot cast iron flat grill. 
Vine ripened baby romas.  Hab sauce in the background.
 
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Looks medium but is def med rare.  I would probably go 50-52 for this cut next time.  Gonna try mesquite for the smoke next time.  Nice crust and smoke taste.
 
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still waiting for it to set completely, another hour in the fridge. My girlfriend and I drink cashew milk and not cows milk so i think there might have been an issue because I used that. There's the custard on top and a layer of some clear liquid on the bottom lol
 
BigB said:
still waiting for it to set completely, another hour in the fridge. My girlfriend and I drink cashew milk and not cows milk so i think there might have been an issue because I used that. There's the custard on top and a layer of some clear liquid on the bottom lol
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I have to imagine they have little in common, lol ...
 
Duck breast is fantastic cooked sous vide! I usually buy whole long island Pekin ducks and butcher them to make two meals. I like the breasts cooked medium and usually make duck confit with the legs and thighs. The good thing about sous vide is that you don't need to pack the confit in a lot of fat since its vacuum sealed inside so the excess skin from a single duck will render enough fat to use. The carcass also makes a great stock to reduce and serve with the confit. I think juniper berries really clear up the flavor of duck.   
 
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