Zwiefel
Senior Member
- Joined
- Jul 22, 2012
- Messages
- 3,294
- Reaction score
- 6
Tonight, I finally got around to trying the Cauliflower "Steaks" that seem to be popular right now. While I have a button about using meat words for non-meat things (there is no such thing as a vegetarian hamburger for instance...but those boca--uhhhh--things can be quite tasty)...I haven't been able to think of a better word to use...so here we are.
I decided to cut them quite thick to help with holding together in the bath, then on the grill.
My spice mix: Cinnamon, garam masala, black salt, cloves, mace, cumin, coriander, turmeric (not pictured).
Ground, then bloomed in oil to bring out the flavors and help them penetrate a bit better.
After reading a number of recipes, consulting my non-existant experience with veggies in the water bath, and evaluating my schedule, I decided on 150F for 4 hours.
Bagged with the spice gravy...also did one with a more traditional treatment of butter, salt, pepper, and cilantro. And a little Tillman Niolox porn.
This being my first time to SV veggies, I didn't anticipate that they would float. *Facepalm* so I improvised a kind of blanket with a water-filled ziplock bag inside another ziplock bag. After a bit if jiggering, it worked well enough.
First side onto the grill....
Plated.
And a peek inside...mid-rare?
The stem didn't cook as fully as the rest...and I'm afraid it would have compromised structural integrity if it did (?)...so the firmer stem was a treat for my doggies...each of them got about 5 pieces this size and seemed to love it.
All-in-all I quite enjoyed it. I'd dial way back on the cinnamon next time...and ramp up the salt a good bit...and only serve myself 1/2 of a piece that big. They were quite filling. I'd happily forgoe meat in the meal for a whole piece next time.
Also, they weren't awful with chimichurri!
I decided to cut them quite thick to help with holding together in the bath, then on the grill.
My spice mix: Cinnamon, garam masala, black salt, cloves, mace, cumin, coriander, turmeric (not pictured).
Ground, then bloomed in oil to bring out the flavors and help them penetrate a bit better.
After reading a number of recipes, consulting my non-existant experience with veggies in the water bath, and evaluating my schedule, I decided on 150F for 4 hours.
Bagged with the spice gravy...also did one with a more traditional treatment of butter, salt, pepper, and cilantro. And a little Tillman Niolox porn.
This being my first time to SV veggies, I didn't anticipate that they would float. *Facepalm* so I improvised a kind of blanket with a water-filled ziplock bag inside another ziplock bag. After a bit if jiggering, it worked well enough.
First side onto the grill....
Plated.
And a peek inside...mid-rare?
The stem didn't cook as fully as the rest...and I'm afraid it would have compromised structural integrity if it did (?)...so the firmer stem was a treat for my doggies...each of them got about 5 pieces this size and seemed to love it.
All-in-all I quite enjoyed it. I'd dial way back on the cinnamon next time...and ramp up the salt a good bit...and only serve myself 1/2 of a piece that big. They were quite filling. I'd happily forgoe meat in the meal for a whole piece next time.
Also, they weren't awful with chimichurri!