Author Topic: What's Cooking  (Read 62935 times)

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Offline Jesse Cloud

  • Posts: 1738
  • Festooling at the end of a dirt road in New Mexico
Re: What's Cooking
« Reply #600 on: August 29, 2019, 01:47 PM »
You might want to look at the chefsteps.com website.  These guys sell and support the Joule sous vide circulator, but the site has a ton on info on sous vide in general and applicable to any sous vide setup.  Also lots of good recipes.

Here's a chart from the site:

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

The Ag department temperature standards are the temps at which 99 percent of bacteria is killed within one minute.  The sous-vide method uses the a temperature that takes much longer, but the sous vide machine keeps the water bath at exactly that temp, so there is no risk of overcooking.

Sous vide gets a lot of flak.  True - if you are an experienced cook, say you cook a few dozen steaks a day, you will know when it is done by the look and feel.  If you are like me and cook steak maybe once a month, there is some risk of overcooking a very expensive piece of meat.  I can find the time...

Offline Peter Halle

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  • Posts: 12010
  • MacGyver - My boy 2010 - 2019 RIP
Re: What's Cooking
« Reply #601 on: August 29, 2019, 07:08 PM »
You might want to look at the chefsteps.com website.  These guys sell and support the Joule sous vide circulator, but the site has a ton on info on sous vide in general and applicable to any sous vide setup.  Also lots of good recipes.

Here's a chart from the site:

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

The Ag department temperature standards are the temps at which 99 percent of bacteria is killed within one minute.  The sous-vide method uses the a temperature that takes much longer, but the sous vide machine keeps the water bath at exactly that temp, so there is no risk of overcooking.

Sous vide gets a lot of flak.  True - if you are an experienced cook, say you cook a few dozen steaks a day, you will know when it is done by the look and feel.  If you are like me and cook steak maybe once a month, there is some risk of overcooking a very expensive piece of meat.  I can find the time...

Very nicely said my friend!

Peter

Offline six-point socket II

  • Posts: 1032
  • aka @the_black_tie_diyer
Re: What's Cooking
« Reply #602 on: September 05, 2019, 08:54 PM »
Hi!

Today was a great day to prepare the "Sailor's Dish" once again.

You start by creating your own stock/broth (cooking leftovers of fish after taking the filets out). You add some pre-manufactured stock/broth and white wine, and let this sit to cook for a bit.

Then you reduce heat and use it to poach the filets, one type/sort after the other.

Here's the salmon for example.



the turbot, shortly before taking the same path. ;)



And the angler fish after poaching.



Then you sear some scampi.

Should look like this after completion:



Then use the pan from the scampi to braise mushrooms and shallots.



Ideally, you let your broth/stock boil down parallel , and add 4 tablespoons of white wine at some point. Then prepare a white roux and create the sauce. Now it's ready to go into the oven.

Again, ideally, you took some time in between to cook potatoes. And mashed/ pur√©ed them, really, really fine. (Passe-vite/ food mill) Add an egg yolk, nutmeg and pepper.  Then use a icing bag to form duchess potatoes. (I always take this opportunity to make more than needed, simply let them cool down, do not bake them, and put them in the freezer - works flawless/great. )





The duchess potatoes go low, the fish dish over them. (Fire proof bowl)

Ideally, that's what it looks like when it's ready:



Served:



From bottom to top: turbot, angler fish, salmon. Scampi and duchess potatoes on the side.

We had a 2013 pinot blanc with this. (MC by Muller Catoir, Palatinate region)





At some point we had a fruity biscuit cake, I bought this, freshly made, at a local patisserie yesterday. It can easily be stored for a day in the fridge, without loosing any flavor or changes of consistency.



I enjoyed the last glass of that great pinot blanc with a truly spectacular (highly complex flavor, strong, perfectly rolled ...) Arturo Fuente Opus X "Love Affair" cigar late in the evening. And as a bonus, a small sip of Glenmorangie's Lasanta (Cherry cask finish) single malt.





Kind regards,
Oliver
Kind regards,
Oliver

Offline tjbnwi

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  • Cedar Tucky Indiana
Re: What's Cooking
« Reply #603 on: September 05, 2019, 10:05 PM »
A few simple things;

J√§gerschnitzel, mushroom roux for the gravy,  and a meat loaf.

My Kartoffel Teufel is at home, had to go with a baked potato. Time was to short to make cucumber salad.

Tom

Offline GoingMyWay

  • Posts: 875
Re: What's Cooking
« Reply #604 on: September 10, 2019, 03:39 PM »
How do the potatoes come out when cooked in the Kartoffel Teufel?  I had never heard of this type of cooking container before.
Inquiring Minds Want to Know

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Offline DynaGlide

  • Posts: 476
Re: What's Cooking
« Reply #605 on: September 10, 2019, 05:09 PM »
I've been experimenting with a new tool that came in for the rotisserie. First up it was kebab's using a marinade we found online. They were fantastic:



Then the other night I wanted to do wings on them. I cooked them entirely on the rotisserie before tossing in some Nando's Medium sauce and searing. Also turned out great:







And in between I picked up some lamb chops from Costco and treated them to an herb rub and cooked to a perfect medium rare on the 26" Weber:



And just for good measure keeping with the Weber theme did my first smoke on the 26" kettle:



I couldn't believe how well the ribs turned out. Typically I do them on the Big Green Egg. ~5 hours in the 225-250 range for these baby backs. I've been buying st. louis the last several times for their consistency but on a whim grabbed the baby backs and am glad I did.
« Last Edit: September 10, 2019, 05:12 PM by DynaGlide »
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Offline GoingMyWay

  • Posts: 875
Re: What's Cooking
« Reply #606 on: September 10, 2019, 05:19 PM »
Looking good Matt!  I've only cooked wings using the Vortex on my Weber.  I used a rotisserie basket to make our prime rib last Christmas.  I pinched the beef between the spit and the basket cage so I wouldn't have to skewer the whole roast: https://www.festoolownersgroup.com/general-friendly-chat/what's-cooking/msg565717/#msg565717.  I should try cooking vegetables or some other protein inside of the basket some time.
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Offline Cheese

  • Posts: 6383
Re: What's Cooking
« Reply #607 on: September 11, 2019, 02:19 AM »
Well, Fabians Seafood from Galveston stopped by today as they have every 6-8 weeks for the last 30+ years.

https://www.fabianseafood.com

They catch the stuff fresh and then pack it on ice and fly it up next day air to the Twin Cities. Today they had shrimp, crab and red snapper...the whole fish. When they return in 4 weeks they will also have fresh oysters. Nummy

I purchased some shrimp and some jumbo lump crab meat and made a crab salad...delicious. it's an old Ming Tsai recipe from 2003. I know it looks pretty green but it really is delicious.

Crabmeat, Siraracha, honey, mayo, avocado, cilantro, lettuce leaves, like I said summer fresh ingredients and nummy.