What's Cooking

[peter halle]

So, after reading the corned beef link posted above...

One advantage / disadvantage of sous vide cooking is that there is virtually no smell.

So this will be interesting. [popcorn] [popcorn] [popcorn]

You're right Peter, whether an apple pie or corned beef, the smell does make a difference.  [smile]

Speaking of smells, if there are people out there who like the taste of cabbage but can't stand the smell of cooking cabbage, there are numerous suggestions out on the internet.  Vinegar, lemon juice, vinegar in a bowl, walnuts, baking, etc.

Also you can try savoy cabbage instead of the cheapest green cabbage.

Peter

 

[GoingMyWay]

Saturday my wife made Vietnamese beef stew (bo kho). It didn't turn out too good.  It was too salty and there was a bit of an aftertaste.  She thinks the aftertaste is because she burnt the beef stew seasoning when she was trying to toast it.

[attachimg=1]

[attachimg=2]

Sunday we made wonton noodle soup.

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

 

[GoingMyWay]

For Valentine's Day I made a small ~8oz Wagyu ribeye steak, a regular ribeye, and a lobster tail with sauteeed bok choy and a baked potato.  I used the America's Test Kitchen Technique of poking some holes in the potato and then dipping into salt water and cooking in a 450 degree oven until the internal temperature reached 205 degrees.

[attachimg=1]

The steaks were cooked sous vide at 135 degrees (normally I always cook steaks at 124 degrees ) and and the lobster tail was cooked at 140 degrees.  The lobster tail was very disappointing.  The texture was odd and really needed seasoning.  I didn't preseason since I didn't think much would penetrate through the shell.

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

 

[Cheese]

So 1 question and 1 statement...

What were your thoughts on the Waygu?

My go-to recipe for baked potatoes is:
Wash & scrub the potato clean of all dirt and let dry
Oil the outside lightly with EVOO
Dust with kosher salt and fresh cracked pepper
Bake in an oven at 350º for 45-60 minutes

If you like crispy/blackened potato skins (I do) bake for 30 minutes in the oven and then finish on the grill over hot coals.

 

[Michael Kellough]

So 1 question and 1 statement...

What were your thoughts on the Waygu?

My go-to recipe for baked potatoes is:
Wash & scrub the potato clean of all dirt and let dry
Oil the outside lightly with EVOO
Dust with kosher salt and fresh cracked pepper
Bake in an oven at 350º for 45-60 minutes

If you like crispy/blackened potato skins (I do) bake for 30 minutes in the oven and then finish on the grill over hot coals.

That sounds very good! But (exposing my ignorance again) what is EVOO?

 

[rvieceli]

EVOO = Extra Virgin Olive Oil

Ron

 

[Cheese]

That sounds very good! But (exposing my ignorance again) what is EVOO?

Sorry Michael  [tongue]  That's Rachael Ray speak for Extra Virgin Olive Oil.

Ya for me the potato skins are the best part of the potato, they contain all the nutritional goodness. Break open the potato, place some butter inside and let it melt. Then cut pieces of the potato so that you get some of the soft inside while also some of the crisp skin. The additional fresh black pepper and kosher salt baked onto the skin of the potato adds just a little pop.

 

[Michael Kellough]

A decade ago or so I built a set for a tv show on a stage right next to Rachel Ray’s stage so I got to watch her work occasionally. She’s good and her crew was happy.

Crispy seasoned potato skin is delicious, I know that much, but we’re pretty specialized at my house. I dont work in the kitchen (except at the sink and dishwasher) and my wife stays out of the shop.

 

[GoingMyWay]

So 1 question and 1 statement...

What were your thoughts on the Waygu?

My go-to recipe for baked potatoes is:
Wash & scrub the potato clean of all dirt and let dry
Oil the outside lightly with EVOO
Dust with kosher salt and fresh cracked pepper
Bake in an oven at 350º for 45-60 minutes

If you like crispy/blackened potato skins (I do) bake for 30 minutes in the oven and then finish on the grill over hot coals.

It was good.  Very rich!  I think the Kobe Beef I had in Kobe, Japan was better, but the chef was doing the cooking right in front of us.  The Wagyu might have been better if I just quickly seared it in a pan instead of cooking sous vide, but I was a little afraid of overcooking it since it's so thin.  I'd definitely buy it again if it's available.  I have been thinking about this Wagyu since I first saw back in September.

I used to always just microwave the potato but the exact timing was hit or miss.  For some reason I always find that a baked potato at a restaurant always tastes better than what I make at home.  I found a recipe for "steakhouse style" baked potatoes.  That said to rub the outside with oil and sprinkle with salt and bake at 425 degrees.    It still wasn't as good as the baked potato at Outback!

I also HATE potato skins.  I know it's the most nutritious part and people love it, but I really dislike potato skins.  I always have to ask at restaurants if the potatoes in the mashed potatoes are peeled, or in like a potato soup.  I'll often cut the skins off of home fried potatoes is they're not peeled.  I am able to tolerate the little bit of skins on french fries, like Boardwalk Fries.

 

[Tinker]

A decade ago or so I built a set for a tv show on a stage right next to Rachel Ray’s stage so I got to watch her work occasionally. She’s good and her crew was happy.

Crispy seasoned potato skin is delicious, I know that much, but we’re pretty specialized at my house. I dont work in the kitchen (except at the sink and dishwasher) and my wife stays out of the shop.

Ditto and ditto
Tinker

 

[Bob Marino]

So, after reading the corned beef link posted above...

[attachimg=1]
4 lb. store bought corned brisket

[attachimg=2]
Start time

[attachimg=3]
180 degrees f for 10 hours.  Green bubble wrap added to insulate and also reduce evaporation.  Very effective.  Also a tribute to Bob Marino!

Now I can go do what I want for the rest of the day.  One advantage / disadvantage of sous vide cooking is that there is virtually no smell.

Peter

  Sooooo Pete, how did the corned beef taste using the sous vide method?

 

[Bob Marino]

For Valentine's Day I made a small ~8oz Wagyu ribeye steak, a regular ribeye, and a lobster tail with sauteeed bok choy and a baked potato.  I used the America's Test Kitchen Technique of poking some holes in the potato and then dipping into salt water and cooking in a 450 degree oven until the internal temperature reached 205 degrees.

[attachimg=1]

The steaks were cooked sous vide at 135 degrees (normally I always cook steaks at 124 degrees ) and and the lobster tail was cooked at 140 degrees.  The lobster tail was very disappointing.  The texture was odd and really needed seasoning.  I didn't preseason since I didn't think much would penetrate through the shell.

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

  So many fascinating foods and recipes in this thread!Hate to ask, but how much is that Wagyu beef cost per lb?

 

[GoingMyWay]

The Wagyu was $124.99/lb, so my little steak was $56.87.

I didn't think that was too outrageous, at least compared to some of the prices of Wagyu I had seen online that were delivered to your house (I think in most cases you had to pay for overnight delivery).

 

[Cheese]

I've meant to post this for the last couple of days but keep forgetting.

This is a Paula Dean recipe...Chicken Divan.

A delicious dinner for the winter.  [big grin]

Chicken and broccoli in a sherry cream sauce with some provolone and Reggiano over the top and sprinkled with Marcona almonds.

[attachimg=1]

 

[peter halle]

So, after reading the corned beef link posted above...

[attachimg=1]
4 lb. store bought corned brisket

[attachimg=2]
Start time

[attachimg=3]
180 degrees f for 10 hours.  Green bubble wrap added to insulate and also reduce evaporation.  Very effective.  Also a tribute to Bob Marino!

Now I can go do what I want for the rest of the day.  One advantage / disadvantage of sous vide cooking is that there is virtually no smell.

Peter

  Sooooo Pete, how did the corned beef taste using the sous vide method?

The corned beef was good.  Flavors were more concentrated - maybe that would be off-putting to some - because it is not being diluted in a water or beer bath.  Next time I will follow the receipt and do it according to the recipe and refrigerate it after cooking so that the juices can be re-absorbed.  In other words it was a little drier than I would have expected, but in the end it worked out great for my rustic sandwiches.

Peter 

 

[GoingMyWay]

On Saturday we made spring rolls (I believe most restaurants call them summer rolls for some reason) and some eggrolls.  We also made some fried silver fish patties.  I forgot to take a picture of the fish by themselves, but they're tiny!  They actually tasted really good and I normally don't like fish because I always manage to find a bone.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

For Mardi Gras yesterday,  I ordered 5 lbs of live crawfish and we made our version of a crawfish boil.

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

 

[Cheese]

On Saturday we made spring rolls (I believe most restaurants call them summer rolls for some reason) and some eggrolls.

For Mardi Gras yesterday,  I ordered 5 lbs of live crawfish and we made our version of a crawfish boil.

The spring rolls look delicious. I'm hungry for some.  [cool]

I've never seen 5# of mud bugs, let alone 5# of live mud bugs. Is there a large difference in flavor between fresh & frozen?

Last night I fixed fresh tuna steak burgers on toasted buns and a fresh beet salad. I like to spread a little Sir Kensington's Special Sauce (flavored mayo) on the bun with a little arugula.

The salad has beets, romaine hearts, red grapes, goat cheese with honey and is sprinkled with EVOO and a peach balsamic vinegar while Marcona almonds are scattered over the top.

[attachimg=1]

 

[GoingMyWay]

They were good.  I'm not a very good roller though.  A lot of times my rolls either come out too fat or not tight enough.  It doesn't really matter to me though since it's fast to eat and just roll another.

Funny you should ask.  I feel like the fresh ones have juicier heads.  Now having said that, our favorite place to get crawfish is Hot and Juicy (they have a couple locations around the country).  I believe most of the time their crawfish are frozen and not fresh.  I can't really tell a difference because the juice/broth that they cook everything in tastes so good.

That's a very healthy looking meal you have!  Was the tuna steak cooked all the way through or was it medium rare in the middle?  I only like my tuna raw, or broken up in tuna salad.

 

[Cheese]

Was the tuna steak cooked all the way through or was it medium rare in the middle?  I only like my tuna raw, or broken up in tuna salad.

In a hot cast iron grill pan, cook tuna 2 minutes, rotate 60º to 90º, cook 1 minute, flip tuna and cook 2 minutes, rotate and cook 1 minute.

The 2+1 method always yields med rare to medium tuna depending upon the thickness.

FWIW...I just came across a recipe for citrus herb baked salmon that I'm going to try. I've done citrus herb baked chicken many times and it is delicious. It's especially good cold the next day sliced thick for sandwiches. Here's a photo of how it starts out.

[attachimg=1]

 

[Mike Goetzke]

So, after reading the corned beef link posted above...

[attachimg=1]
4 lb. store bought corned brisket

[attachimg=2]
Start time

[attachimg=3]
180 degrees f for 10 hours.  Green bubble wrap added to insulate and also reduce evaporation.  Very effective.  Also a tribute to Bob Marino!

Now I can go do what I want for the rest of the day.  One advantage / disadvantage of sous vide cooking is that there is virtually no smell.

Peter

Nice! I'm going to try this.

FYI - I recently bought a Coleman 24 can Party Stacker Cooler and punched a hole in the top for sous.