Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

Help Support Kitchen Knife Forums by donating:

  1. Jun 12, 2019 #4111

    Chips

    Chips

    Chips

    Well-Known Member

    Joined:
    Sep 11, 2012
    Messages:
    94
    Bear with another soup picture, I hope it's not too silly. Actually I thought I had this photo inserted in my previous post a few days ago, then realized that I can't go back and edit it to delete the duplicate. So this is basically my attempt to see the image uploaded versus a file attachment that I originally messed up.

    I learned right away I should stick to the coarse side of the grater, versus the finer grate seen below for the cheese.


    _MG_2595.jpg
     
    JustinP likes this.
  2. Jun 12, 2019 #4112

    lowercasebill

    lowercasebill

    lowercasebill

    Supporting Member

    Joined:
    Mar 8, 2011
    Messages:
    317
    I have been using sous vide for years. My first thought agrees with others, not enough sear. The other possibility is cooking too long.,while the temp remains constant too long changes the texture. That said i sear on a cast iron plate in the ooni (pizza oven) at almost 1000 degrees. Back at the beginning of this forum there was a thread about how do you like your beef done. Might be fun to revisit that.
     
  3. Jun 13, 2019 #4113

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,779
    His do I follow melted cheese?

    Very humble grilled zucchini soup. Picked today.
     

    Attached Files:

    Xenif likes this.
  4. Jun 13, 2019 #4114

    orangehero

    orangehero

    orangehero

    Well-Known Member

    Joined:
    Nov 3, 2013
    Messages:
    216
    I always put in effort on my sear game, but maybe I should give it another try...the few times I did it I thought it wasn't worth the time and effort for an unimpressive difference from traditional steak cooking methods. Usually I'll temper my steaks to room temp and depending on the thickness I'll either cook all the way on a CI pan or finish in the oven after searing. I don't even bother with the reverse sear I just move the pan to the oven. Salt and pepper and maybe finish with butter baste with thyme and garlic. Whatever it is with sous vide steak, I feel like there's an undesirable tradeoff despite "edge to edge" doneness.
     
    Last edited: Jun 14, 2019
  5. Jun 14, 2019 #4115

    ACHiPo

    ACHiPo

    ACHiPo

    Supporting Member

    Joined:
    May 21, 2014
    Messages:
    350
    Location:
    E. Bay, CA, US
    I've tried sous vide a couple times on steak. The sear was good, the temperature was perfect (one time med rare, second time rare). Both times I seared after SV. Flavor was good. I just didn't dig the texture.
     
  6. Jun 14, 2019 #4116

    ian

    ian

    ian

    Supporting Member

    Joined:
    Dec 18, 2017
    Messages:
    726
    Location:
    Boston, MA
    Interesting. I admit that often I don’t like the texture of steaks that have been brined (or dry brined), so sometimes I don’t salt the meat before SV. Not sure I’ve noticed a huge texture difference otherwise with a short SV, other than it being an iota tenderer.
     
  7. Jun 15, 2019 #4117

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,779
    FA19A236-21D0-4365-98E3-D679D75A13DF.jpeg Just pork chops.
     
    Lars, MontezumaBoy and Xenif like this.
  8. Jun 15, 2019 #4118

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
    Nov 29, 2018
    Messages:
    556
    Location:
    Hellish frozen Northern wasteland, aka MN
    The purple asparagus has been coming up in droves, more than I can eat or even give away.

    So I tried pickling some this evening, along with carrots, jalapenos, young fresh dill shoots and garlic. Used 50:50 apple cider and white wine vinegars + bay leaves, red pepper flakes, raw honey, sea salt & the usual dry pickling spices.

    Blanched the veggies for 2 minutes right in their jars by pouring in boiling water from my electric kettle, then drained the blanching water and poured in the hot vinegar/water/spice mixturd & applied lids.

    These are going into the refrigerator, not using a canning bath. Won't last long, once the flavors mature... 20190615_000925.jpg
    20190615_005627.jpg
     
    Last edited: Jun 15, 2019
  9. Jun 15, 2019 #4119

    kwk1

    kwk1

    kwk1

    Well-Known Member

    Joined:
    Mar 8, 2019
    Messages:
    48
    Location:
    MB, Canada
    Nice!
    I love asparagus and am going to plant some Jersey Knights tomorrow.
     
  10. Jun 15, 2019 #4120

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
    Nov 29, 2018
    Messages:
    556
    Location:
    Hellish frozen Northern wasteland, aka MN
    Oddly enough, I planted both the Jersey Knight asparagus (an all male cultivar) and Purple Passion asparagus, 8 years back.

    The Jersey Knight has a very good "asparagus flavor" but is not especially sweet. It is my preference for COOKED asparagus.

    The Purple Passion is like one of the EH sweet corns! It is so sweet fresh from the asparagus bed it's like eating candy. I often just munch them down fresh out in the garden while I'm picking.

    I have a bunch of "volunteer" asparagus coming up now from the random crossing of the purple asparagus and the Jersey Knight. They maintain the purple coloring usually, but are HUGE from hybrid vigor, these volunteers can be over 1" thick stems at base yet still be tender.
     
    Last edited: Jun 15, 2019
    kwk1 likes this.
  11. Jun 15, 2019 #4121

    MrHiggins

    MrHiggins

    MrHiggins

    Senior Member

    Joined:
    Dec 29, 2017
    Messages:
    450
    Location:
    Barefoot and in the kitchen
    I'm in agreement with what you say. For a normally thick steak, SV provides no benefit, and I actually think the risk of over cooking the meat while searing/butter basting is real. For normal steaks, just bring them to room temp, sear, baste, rest, and eat.

    Thick (2"+), bone in steaks, on the other hand, are prime SV candidates. I don't perceive boiled beef flavor at all, especially if I grill it.

    Now you guys have me wanting a steak!
     
  12. Jun 15, 2019 #4122

    gstriftos

    gstriftos

    gstriftos

    Well-Known Member

    Joined:
    Feb 25, 2018
    Messages:
    78
    Location:
    Athens, Greece
    [​IMG]
    [​IMG]

    An Amberjack head, around 2 kg, could not resist to make Kakavia (a greek simplified version of Bouillabaisse).
     
    rickbern and JustinP like this.
  13. Jun 15, 2019 #4123

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    551
    Location:
    Denmark
    Cheese burgers..
    IMG_0066.jpg
     
  14. Jun 15, 2019 #4124

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,779
    I don’t know what I like more, the delicious cheeseburger OR that there is two of them!
     
    Lars likes this.
  15. Jun 16, 2019 #4125

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,252
    Location:
    Brisbane, Australia
    Marinated pork belly with homemade chili oil and Caesar salad.
    IMG_2907.JPG
     
    orangehero, JustinP and gstriftos like this.
  16. Jun 16, 2019 #4126

    Luftmensch

    Luftmensch

    Luftmensch

    Senior Member

    Joined:
    Dec 13, 2017
    Messages:
    324
    @DamageInc , @ian, @lowercasebill, @ACHiPo, @MrHiggins - thanks for the SV replies!

    Might just stick to the cast iron.... (figuratively... and a little-bit literally).

    If you SV with the steak sealed in with marinade, does the marinade impart a stronger flavour?
     
  17. Jun 16, 2019 #4127

    lowercasebill

    lowercasebill

    lowercasebill

    Supporting Member

    Joined:
    Mar 8, 2011
    Messages:
    317
    I dont know i dry rub poultry, salt and pepper steak. The only thing i sous vide in marinade is pork belly for cha su.
    And i butter poach sous vide monk fish (more home made udon) 0614192015~2.jpg
     
  18. Jun 16, 2019 #4128

    Luftmensch

    Luftmensch

    Luftmensch

    Senior Member

    Joined:
    Dec 13, 2017
    Messages:
    324
    Damn! That looks delicious...
     
  19. Jun 16, 2019 #4129

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    551
    Location:
    Denmark
    Pan fried duck breast.
    IMG_0068.jpg
     
  20. Jun 16, 2019 #4130

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,041
    Location:
    Copenhagen
    I love it.
     
  21. Jun 16, 2019 #4131

    gstriftos

    gstriftos

    gstriftos

    Well-Known Member

    Joined:
    Feb 25, 2018
    Messages:
    78
    Location:
    Athens, Greece
    Sir I think you nailed it..
     
  22. Jun 17, 2019 #4132

    JustinP

    JustinP

    JustinP

    Senior Member

    Joined:
    Feb 26, 2019
    Messages:
    328
    Location:
    Greeley, CO
    A summery Soupe au Pistou, with gobs of Mimolette. Because, cheese.

    sap.jpg
     
  23. Jun 17, 2019 #4133

    Kgp

    Kgp

    Kgp

    Supporting Member

    Joined:
    May 18, 2012
    Messages:
    143
    D570CF9F-1972-40FF-B40E-ECB892A8022B.jpeg

    First grilled meatloaf of the season!

    Ken
     
    Xenif likes this.
  24. Jun 18, 2019 #4134

    aboynamedsuita

    aboynamedsuita

    aboynamedsuita

    Supporting Member

    Joined:
    Feb 1, 2015
    Messages:
    3,735
    Location:
    YWG
    Another Sous Vide steak, this time a T-bone which was seared in CI then served with the DamageInc green peppercorn recipe, and roasted asparagus with Parmigiano-Reggiano

    IMG_7004.jpg
    IMG_7001.jpg
    IMG_6995.jpg
     
    MontezumaBoy, Chips, Xenif and 3 others like this.
  25. Jun 18, 2019 #4135

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,041
    Location:
    Copenhagen
    Where does the sauce get the green color from?
     
    aboynamedsuita likes this.
  26. Jun 18, 2019 #4136

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
    Nov 29, 2018
    Messages:
    556
    Location:
    Hellish frozen Northern wasteland, aka MN
    I had never cut a "St. Louis style" rack of ribs from a whole side of pork ribs or cooked any pork ribs with the sous vide method before.

    High time I tried... Two sides, 13 lb. of ribs (before trimming) are presently in the water bath, set for 36 hours @ 145 F°, then out of the water bath and into the cheap ass Walmart wet smoker!

    More later as this develops.

    https://www.seriouseats.com/2014/05/how-to-trim-pork-spare-ribs-st-louis-style.html

    https://www.seriouseats.com/recipes/2015/09/sous-vide-pork-ribs-recipe-food-lab.html


    . 20190617_231915.jpg


    20190617_232437.jpg

    20190618_004224.jpg
     
    Last edited: Jun 18, 2019
    Xenif likes this.
  27. Jun 19, 2019 #4137

    Chips

    Chips

    Chips

    Well-Known Member

    Joined:
    Sep 11, 2012
    Messages:
    94
    I started dry aging beef at home a few years ago. It's a lot of work, and I don't always bother, but I have a meal plan for tonight that sorta matches your beautiful meal. Mine are 40-45 (can't remember exactly) day dry-aged prime grade ribeye from Costco. Yellow squash and asparagus to round things out and maybe an Italian red.

    One upside to the work that goes into dry aging is there's no waste, if you're resourceful. I don't grind my pellicle for hamburgers, but instead I toss them into the stockpot when making stock or demi-glace. That demi will make a killer addition to the mushroom-red wine pan sauce.
     
  28. Jun 19, 2019 #4138

    aboynamedsuita

    aboynamedsuita

    aboynamedsuita

    Supporting Member

    Joined:
    Feb 1, 2015
    Messages:
    3,735
    Location:
    YWG
    Pretty sure that’s a joke like the “used sour cream…” but I must concede I used a blend of green white and black peppercorns lol
     
  29. Jun 19, 2019 #4139

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,041
    Location:
    Copenhagen
    Oh alright, it was just because your sauce is a lot darker with a slightly greener hue than mine had.
    USER_SCOPED_TEMP_DATA_MSGR_PHOTO_FOR_UPLOAD_1550081200631.jpg_1550081204511.jpeg
     
  30. Jun 19, 2019 #4140

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    551
    Location:
    Denmark
    Pan fried Label Rouge chicken breast with roasted vegetables.
    IMG_0073.jpg
     
    orangehero likes this.

Share This Page