food Sous Vide and Fiery Foods

[Deathtosnails]

Finally got the Anova.
 
Set to 63 C in a 7L water bath.  Eggs first.
 
Toasted up some round cut Rye
 

 
Butter, fresh picked sage and finely sliced dried birds eye chilli.  That gets cooked until the butter turns brown and the sage is crispy.
 

 
Boiled for 1 and half minutes (to set up the white more for my tastes) then into cold water for 5 minutes then 1 hour at 63C.  Held its shape well.
 

 
Yolks were...hmmmm....buttery, fudgey and lost for descriptors.  I prefer mine more runny, almost just warmed through.
1 hour was too long.  Next go will be 62 for the recommended 45 minutes or slightly less and 1 minute in boiling water followed by an ice bath.

 
Drizzled with the beurre noisette with sage and chilli and fresh ground sea salt
 

 

[grantmichaels]

Looks good to me, regardless!

 

[BigB]

going to make chicken thai curry, not sure what type of curry yet though. maybe green, maybe red

 

[BigB]

the sous vide chicken was soooo tender. But the curry itself, always amazing. love the fresh thai basil and chopped kaffir lime leaf, so clutch. 

 

[The Hot Pepper]

Oh yes! Looks like a classic green curry.

 

[BigB]

there's callaloo and eggplant in there too with aji pineapple and brazilian starfish. heat wasn't enough so i added some powpow. 

 

[grantmichaels]

SV chicken for curry ... there's probably 100x posts of mine in actuality in '12 & '13 making variations on that theme.
 
In the end I learned to season the chicken really well for the SV, and added it to the curry after flame-out, like you would do for shrimp ...
 
That keeps it from turning to mush.
 
CHEERS!

 

[The Hot Pepper]

there's callaloo and eggplant in there too with aji pineapple and brazilian starfish. heat wasn't enough so i added some powpow. 

 
Green curry I get usually has eggplant and I thought that leaf was some of the Thai basil but looking again nope... nice!!! 

 

[grantmichaels]

I just got a 2nd refund from ChefSteps in the last few weeks as they opened up the BBQ class publicly and announced that Meathead's at ChefSteps today, which means there's going to be a meeting of my favorite minds on meat in terms of sous vide etc ... AmazingRibs and ChefSteps in one room, fuck yes!

 

[Deathtosnails]

Eggs round two.
 
Butter, garlic, sea salt and fresh ground black pepper. 

 
 
Rye triangles soaked and then browned in the above mix.  Damn tasty by themselves.  Half of them didn't make it to the plate.  Some were missing before I even took the pic lol.
 

 
Whites were too runny for my tastes.  Yolk was perfect.  I have one egg left that I'm going to simmer at 80C for 1 minute.  See how that goes...
Plated with the garlic toast and 1 Aji Limon.
 

 
Happy with the yolk!  Maybe 62.5C for 40 minutes will be spot on.
 

 
Garnished with fresh grated parmesan and fresh picked torn parsley
 

 

[grantmichaels]

You can try the 75C for 14 min cook, too ... that might be what you are looking for, actually ...
 
Lovely color on the yolk there, though ...

 

[Deathtosnails]

Round 2.1
 
Last egg in an 80C bath for one minute.  Oddly this made the outer layer of white stick to the shell.  Not sure what the chem behind that is.
 
White is ...almost...there.  1.30 seconds next time and I'm sure it's perfect for me.

 
Yolk is perfect.
 

 
Back to the rye round and cooked the same way.  They suit eggs much better presentation wise.  Plated up with shaved parmesan, fresh torn parsley, sea salt and fresh ground black pepper.  ( I always use a mortar and pestle to get the right grind for salt and pepper)
 

 
Next egg cook I'm sure I'll have it nailed.  I'm gonna try the above temps and time as an experiment as well GM, Cheers!

 

[grantmichaels]

I experienced the white sticking too, so that's clearly "a thing" starting at some temperature ...

 

[cypresshill1973]

Round 2.1

 

 

I could eat ten of those

 

[BigB]

did you shock the egg in a ice bath?

 

[Deathtosnails]

Nope.  I think by then it's too late for whatever chemical reaction has taken place between the albumen and the shell.  There is at this point no scientific understanding of how to stop the very outer layer of white sticking to the shell.
 
Some go pre boil, ice bath, sous vide.  Some go sous vide, boil, ice bath.
 
Somewhere in the temperature gradient there is a bonding relationship happening.  Unfortunately it's right in the zone where 'perfect' eggs are cooked.  Under cook and it doesn't happen.  Over cook and the bugger slips right on out. Frustrating until someone comes up with a silicone mould for sous vide eggs...

 

[BigB]

here's the trick: take a cup, take some saran wrap and make a well and coat with some sort of fat. crack the egg and put the egg in there then twist the saran wrap and tie with twine. that's how i normally poach eggs

 

[Deathtosnails]

LDPE wrapped eggs...

 

[grantmichaels]

It might come down to pre-warming or pre-chilling the eggs ...
 
Working w/ room temp versus fridge versus blast chilled if you will, or whatever ...
 
We got this.

 

[BigB]

i've seen a method of scrambling an egg inside the shell then hard boiling it, wonder how that would work in a sous vide