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Zwiefel
07-26-2013, 11:20 AM
This is a bit experimental...I haven't seen anyone doing anything like this. We'll see what happens on Saturday.

Toasting the spices for the masala: poppy seeds, dried red chiles, coriander, cloves, black peppercorns, cinnamon.
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Freshly ground masala.
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Onions browned, adding garlic/ginger paste.
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masala incorporated, green chiles added and sauce left to cool.
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Bagging goat and sauce.
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Wasn't sure what temp to set for Goat...a bit of googling suggested 139. We'll see how it is in a couple of days.
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franzb69
07-26-2013, 11:26 AM
i love goat! and i love indiaan food!

Zwiefel
07-26-2013, 11:46 AM
i love goat! and i love indiaan food!

Goat seems to be woefully underrated. I've been a fan of it for years, particularly Jerked Goat, and the Punjab/Pakistan style of Goat Curry. I'm staying with a friend from Andhra this week though, so we are making something close to (his) home. Quite a lot hotter than the stuff you get from NW India/Pakistan :)

Mucho Bocho
07-26-2013, 12:09 PM
Looking good danny! I know you mentioned this dish to me, I bet its going to be redic

franzb69
07-26-2013, 12:15 PM
used to have a college classmate that was pakistani. my classmates and i ate at his house all the time. he pretty much grew up here, spoke the language and all that. he was also my classmate during gradeschool, also my first foreigner friend. used to get into a few fist fights with him too when we were kids. lol. he forgot about it, but i remember them well. met him again during college and we were pretty good friends during that time. he's in the UK now. he used to pack a huge lunch when we were kids and we ate all of it. lol. introduced me to really good indian food. i could still taste his mother's cooking.

Zwiefel
07-28-2013, 12:25 AM
Sous Vide of goat is complete...plus side dishes...

mise for raita
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toor daal going in PC.
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My host, meticulously picking Gongura leaves for the daal.
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Gongura leaves are quite sour, and that is infused into the broth from cooking. similar to using spinach and lemon. Gongura is a bit heartier though, taking about 15 min to become fully tender.
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Starting Tarka for Gongura Daal, with a little fenugreek, cumin, and black mustard seeds.
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Adding curry leaves, dried red peppers, garlic, and asofetida.
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Goat is fresh out of the sous vide, after 48 hours at 139F. Normally this is a dry curry dish. But, obviously, the liquid can/will not evaporate when sous vide...so a thin gravy is left. In the future, I think I'll reduce the liquid content before going sous vide.
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Yogurt is mixed into raita, last step is the masala of cumin and black peppercorns.
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Table is set.
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and service.


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The goat was superbly tender, and still quite pink. I've not seen this before, despite having eaten a fair bit of goat prepared by a number of skilled cooks. That's sous vide at work. However, there was a surprising amount of connective tissue still remaining...but it wasn't tough. Next time, I think I'll go with 129F @ 72 hours...give it more time to break down the keratin/etc.

Sooo....I'm going to call it a success...but with room to improve. Which shouldn't be surprising given that this is my first attempt at sous vide over 3 hours.

Also: Gongura is freaking delicious. This will happen again.

Mrmnms
07-28-2013, 01:42 AM
Looks awesome.

franzb69
07-29-2013, 03:50 AM
i am jealous that you get to eat that food.

Brad Gibson
07-29-2013, 05:57 AM
That looks amazing and new. I want new food. Thanks for sharing!

Mucho Bocho
07-29-2013, 10:09 AM
Danny, Looks supurb. I think you probably had the time/temp right. Goad always has tons of connective tissue. Perhaps next time, after SV, cool, seperate juices from meat. Reduce sauce and refresh the curry flavors, then when nice and thick, add the meat back and simmer slowly covered for 30 to 40 min.

Also, you're raita will have more flavor impact if you drain the yogurt in cheesecloth overnight. You can even use the Whey for cooking the rice.

Looks great. Thanks for sharing your SV experiences!

Dusty
07-29-2013, 11:12 AM
Using the whey for the rice is a great idea. I'll try that tomorrow. Ta.

Gongura sounds fascinating as well.

Zwiefel
07-30-2013, 03:58 PM
i am jealous that you get to eat that food.

It was delightful....what's $$ for overnight shipping to the Philippines? :)


Danny, Looks supurb. I think you probably had the time/temp right. Goad always has tons of connective tissue. Perhaps next time, after SV, cool, seperate juices from meat. Reduce sauce and refresh the curry flavors, then when nice and thick, add the meat back and simmer slowly covered for 30 to 40 min.

Also, you're raita will have more flavor impact if you drain the yogurt in cheesecloth overnight. You can even use the Whey for cooking the rice.

Looks great. Thanks for sharing your SV experiences!

:beatinghead:
Can't believe I didn't think of reducing the sauce separately. Great idea. Might also reduce the sauce some BEFORE sous vide, then adjust afterwards.

I hear what you're saying about the yogurt...I usually just buy greek-style yogurt for that :)

From what I've seen, most South Indians don't like that extra thick yogurt...they actually prefer cream-based yogurt which is a bit thicker, but also smoother and a bit sweeter. Brown Cow makes a "cream top" yogurt where you can get a little bit of that in each tub. Interesting thought about the whey though...

I'm not sure whether the remaining connective tissue was the silverskin type that will never break down...there was a lot of rib-meat in this goat which I would expect to have a lot of silverskin...or if I need more time...I'll give it a try and see what happens.