BigB said:
Haha ... I have the little, Asian, spinner thing from Kickstarter a couple of years ago, but have never used it ...
Since eggs have become so topical, I'll have to try it, I guess ...
-
General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!
food Sous Vide and Fiery Foods
- Thread starter TRPV1
- Start date
Haha ... I have the little, Asian, spinner thing from Kickstarter a couple of years ago, but have never used it ...
Since eggs have become so topical, I'll have to try it, I guess ...
Jerked pork belly with mint peas and rice.
750g pork belly, 1/2 Tbs Walkerswood hot jerk paste.
Sous vide 68C for 18 hours.
Looks like it's still vac bagged here lol. Added another 1/2 Tbs jerk paste before being finished on a very hot CI grill
Simply plated up
I don't really need a knife to cut, more for portion control and presentation. Finger pull apart tender, juicy, concentrated flavours. Best jerked anything I've had! Next time finished over lump charcoal with smoke. 68C for 18 hours was just right. Not mushy, still has some firmness and bite but soooo tender and juicy.
750g pork belly, 1/2 Tbs Walkerswood hot jerk paste.
Sous vide 68C for 18 hours.
Looks like it's still vac bagged here lol. Added another 1/2 Tbs jerk paste before being finished on a very hot CI grill
Simply plated up
I don't really need a knife to cut, more for portion control and presentation. Finger pull apart tender, juicy, concentrated flavours. Best jerked anything I've had! Next time finished over lump charcoal with smoke. 68C for 18 hours was just right. Not mushy, still has some firmness and bite but soooo tender and juicy.
Damn that look good!
And it's jerk pork not jerked pork, that sounds dirty.
And it's jerk pork not jerked pork, that sounds dirty.
I like my meat dirty and jerked mon
Deathtosnails -- it's great to have you here working with the sous vide setup. It's clear that you're dedicated to producing some awesome results.
Tonight I decided to reheat a few things I had in the freezer from previous cooks. I had a portion of 72 hour beef short ribs and a portion of octopus. Unfortunately I had very little in the way of sides so I sauteed some onion, Big Jim and Sulu Adana peppers and also plated with some lacto fermented veg. Tasty, but I really wish I had some toasted bread , some type of salad and a lemon. After removing the proteins from the bag I hit each with the searzall.
Tonight I decided to reheat a few things I had in the freezer from previous cooks. I had a portion of 72 hour beef short ribs and a portion of octopus. Unfortunately I had very little in the way of sides so I sauteed some onion, Big Jim and Sulu Adana peppers and also plated with some lacto fermented veg. Tasty, but I really wish I had some toasted bread , some type of salad and a lemon. After removing the proteins from the bag I hit each with the searzall.
I'm just sitting back enjoying the thread ...
Nice job DTS, looks great and I haven't had ...
What's the octopus like bierz, I've never had it? ...
It's so wildly over-the-top in presentation, I almost have to try it ...
Nice job DTS, looks great and I haven't had ...
What's the octopus like bierz, I've never had it? ...
It's so wildly over-the-top in presentation, I almost have to try it ...
Nice looking plate bierz. Do you remember the details for the cook with the octopus? Seafood and sous vide is going to be an exciting discovery. After I'm done with eggs and steak lol. Might be years away...
And speaking of steak, this is tonight's dinner.
Started with a bone in scotch fillet
4 days later after dry aging
Stooopidly hot pan with oil to pre-sear just under a minute per side and the fat layer
Bagged and ready to go at 55C for 90 minutes tonight (6 hours away
) Any suggestions for sides? I was thinking of doing a cream mushroom sauce? mebbe some taters?
And speaking of steak, this is tonight's dinner.
Started with a bone in scotch fillet
4 days later after dry aging
Stooopidly hot pan with oil to pre-sear just under a minute per side and the fat layer
Bagged and ready to go at 55C for 90 minutes tonight (6 hours away
) Any suggestions for sides? I was thinking of doing a cream mushroom sauce? mebbe some taters?
Collards
Ohhh yeahhh ...
I am partial to having caramelized onions and shrooms cooked in butter and wine etc ...
I am partial to having caramelized onions and shrooms cooked in butter and wine etc ...
I had to google collards, so not much chance of that Chris lol! We don't get them here, or if we do I have never seen them.
I brought some baby spinach, so green stuff is on tonights menu. Gonna roll with potatoes anna, and a cream, ham and mushroom sauce.
I brought some baby spinach, so green stuff is on tonights menu. Gonna roll with potatoes anna, and a cream, ham and mushroom sauce.
I'll be programming into the late-night tonight for the 1st time in a few months, so at least I'll get a treat ... which is nice, because otherwise it just hurts so far tonight ...
The couch is looking at me longingly.
The couch is looking at me longingly.
Mmm steak!
Huh?
I've never had - looks good, though ...
I'll have to see if I wrote down the details on the octopus. It was good but not something I think I'll make often. As far as seafood, I think halibut has been my favorite that I've made using sous vide. I did shrimp "poached" in olive oil which were good, and a lobster tail that ended up a bit under cooked. Still plenty of experimentation to go.
Here's the lobster tail:
And the octopus:
Here's the lobster tail:
And the octopus:
I'm in violent agreement, grouper and halibut were excellent ...
Nice stuff up in here!
Even Grant's imaginary steak.
Dude hallucinating in the wee hours.
Even Grant's imaginary steak.
Dude hallucinating in the wee hours.