food Sous Vide and Fiery Foods

[Bumper]

I got a sansaire

Which model?  It is tax time and It is sous vide time at Bumpers place.  Too many nice dishes passing by here not to throw in for one. 

 

[Bumper]

Doing some research, there is an Australian cookbook that might be worth a look too, a bit on the pricey side for a cookbook though.
 
http://sousvideaustralia.com/2014/07/at-home-with-sous-vide-by-dale-prentice/#more-2499

 

[grantmichaels]

Which model?  It is tax time and It is sous vide time at Bumpers place.  Too many nice dishes passing by here not to throw in for one. 


To my knowledge there's but one ...

 

[BigB]

I really like these. And i think the liquid at the bottom is actually from the coconut milk, the water/cream separation etc.

 
good consistency, like pillowy pudding
 

 

[grantmichaels]

glad it came out good ... the green isn't the most aesthetic of all food colors for me, but that's highly subjective ...

 

[BigB]

looks like puked up baby food, tastes like green tea coconut pudding. i'm happy

 

[grantmichaels]

looks like puked up baby food, tastes like green tea coconut pudding. i'm happy

 
this one time, i made a green foam and ruined an otherwise outstanding TD entry ... lol.

 

[grantmichaels]

Iterating ...

Criss-cross tension release and pre-seared frozen, this time w/ some onion on the meat side opposite the skin ...

More soon ... like, in 3 hrs "soon" ...

 

[BigB]

lookin good

 

[FreeportBum]

I love duck

 

[grantmichaels]

I love duck


me too, didn't know it until the other night ...

 

[BigB]

i know you said don't use salt but would you use a brine for a corned beef?

 

[grantmichaels]

The salt is gives ground beef a sausage-like texture, less issue for steak imho ...

I salted my meat for the first four years and loved sous vide, and it's really easy to do side-by-side's in any cook w/ each bag being it's own braise environment ...

 

[texas blues]

GM...first off.....
 
Screw you man!
 
2 weekends in a row I went looking for duck breast.
 
Even Whole Foods was out.
 
Screw you times 2!

 

[grantmichaels]

Alrighty then ...

The defrosted duck cooked SV/Sz worked better than Frozen-Torched/Sliced-Fat/SV because the jus remained in the breast the former way. I decided to sacrifice the fat to have a sauce made w/ bag juices and couldn't have both ...

I'll be making mine the former way next time, back to using the Searzall, as usual ...

CHEERS!

GM...first off.....
 
Screw you man!
 
2 weekends in a row I went looking for duck breast.
 
Even Whole Foods was out.
 
Screw you times 2!


I'm all up in your duck ...

I've got three more shots at it ...

The beer added a nice little twang to the sauce tonight, but the French's (I usually only use to adhere S&P to Q) sucked compared to the Dijon ...

CHEERS!

CHEERS!

 

[Deathtosnails]

I want duck now...
 
 
 
NOW dammit!  I haven't had duck fer ages. 
 
The stoopid FedEx courier missed me today and i still don't have my Anova.  Tomorrow!  I'm taking the day off to make sure I get the f'n thing.  I have jerk pork belly vac bagged and I'm dry ageing a bone in scotch fillet.  Trying the sear first and then sous vide then light freeze and deep fry.
 
Dunno about time and temp for the pork belly yet.  Gonna have to do some research.

 

[grantmichaels]

I want duck now...
 
 
 
NOW dammit!  I haven't had duck fer ages. 
 
The stoopid FedEx courier missed me today and i still don't have my Anova.  Tomorrow!  I'm taking the day off to make sure I get the f'n thing.  I have jerk pork belly vac bagged and I'm dry ageing a bone in scotch fillet.  Trying the sear first and then sous vide then light freeze and deep fry.
 
Dunno about time and temp for the pork belly yet.  Gonna have to do some research.


Oohhhh jerk pork belly - nice!

 

[Deathtosnails]

Just noticed something.  Dry aging the steak in the fridge and it was was starting to slowly shrink and dry nicely.  Then I added something to the fridge that could add an unwanted aroma to the steak.  So I vac packed it for 9 or so hours.  Under vauum it drew out blood and fluids and reversed the dry aging completely.
 
So what I was thinking is two things. 
 

1. No point marinating under continous vacuum because the negative pressure will always stop any flavours being absorbed.
2. Dry age the steak then sear to create a barrier to moisture loss first.

 
Thoughts?

 

[Booma]

Which model?  It is tax time and It is sous vide time at Bumpers place.  Too many nice dishes passing by here not to throw in for one. 

Pretty sure there is only one model, of at least one Australian power supplies model, ships from Sydney

 

[grantmichaels]

Just noticed something.  Dry aging the steak in the fridge and it was was starting to slowly shrink and dry nicely.  Then I added something to the fridge that could add an unwanted aroma to the steak.  So I vac packed it for 9 or so hours.  Under vauum it drew out blood and fluids and reversed the dry aging completely.
 
So what I was thinking is two things. 
 

• No point marinating under continous vacuum because the negative pressure will always stop any flavours being absorbed.
• Dry age the steak then sear to create a barrier to moisture loss first.

 
Thoughts?


dry-age/sear/chill/SV is common ...

there are plenty who feel the maillard builds during the SV ...

i like the idea of a thin coat of Red Boat ... and need to test it (have not).