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[GoingMyWay]

Thanks for the heads up.  It's just the CXS 1.5 vs 2.6 being offered up.

 

[Tinker]

[member=66216]GoingMyWay[/member]  >>>For dinner we had a simple split pea soup that was made with just ham hocks, split peas, and water.  The last couple times we have made pea soup it ended up being very thick.  This time I added extra water to thin things out.  Unfortunately, I ended up adding way too much water so the soup was very very thin.

 

[Gregor]

One of the things that I was trying to do by making the turkey and roast beef this week is get more practice / experimentation in before a major holiday meal.

Regarding roast beef I can recommend to reverse roast it: Put with a core thermometer into 60-80°C (depending on how many hours you want to start before dinner, lower temperature and more time usually gives better results) oven and drop the temperature to 55°C the moment the beef core reaches that target level. You can keep it like this for several hours without any degredation and when your guests finally arrive (on time or late) you take it out to give it a brief high-heat treatment (on the grill or in a pan) that quickly brings the outside/crust to your level of liking - let it sit for 2-3 minutes after the charring stage and you'll end up with perfect roastbeef.

What's nice with this approach is that it works regardless the size of your cut (thinner ones will just be quicker to reach the stage where you can put them into hibernation by dropping the oven to the core temperature) and massively eases requirements on your (or your guests) timing.

 

[GoingMyWay]

[member=66216]GoingMyWay[/member]  >>>For dinner we had a simple split pea soup that was made with just ham hocks, split peas, and water.  The last couple times we have made pea soup it ended up being very thick.  This time I added extra water to thin things out.  Unfortunately, I ended up adding way too much water so the soup was very very thin.

 

[Gregor]

It is a very good method of cooking.  I've never tried it, but I hear it also works great on a steak on the grill.  The only thing for me is unless it's a very thick steak, I don't like to push a probe thermometer in (one of the main reasons I like sous vide steak so much).  I find it's a little tricky to hit the center of the meat, it's obviously not that hard on a big 4+ lb roast.

Yes, it's the same idea as sous-vide, just in air instead of vacuuming it and putting it in warm water.
I don't do sous-vide as I prefer to not heat plastics that is in contact with my food.

Regarding your question about timing:https://www.theguardian.com/lifeandstyle/2011/oct/18/ultra-slow-roast-rump-beef-recipe is somewhat the way I do it (at least that was the first one I found when searching for an english language recipe). In case you're unsure put it in 1-2 hours earlier and when reaching desired core temperature just drop the oven temperature to that - as no additional heating of your dinner can happen the meat will stay in perfect state for some hours, without any problems (it'll only get better).

 

[GoingMyWay]

The other advantage of using air to cook the food is that the exterior stays dry.  The food becomes quite water logged when cooked in its own juices in the bag which can make getting a good sear a little bit harder.

Thanks for that recipe.  That says 4-5 hours for a rump roast.  I guess if we want to eat around 4pm it would probably be safest to start around 10am.

 

[GoingMyWay]

Last night we made Corvina en Papillote.

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[Cheese]

Last night we made Corvina en Papillote.

Thanks for the great idea......I have a "Salmon Fillet en Papillote with Julienne Vegetable" recipe that's delicious and that I haven't made in years. I think that baby makes it to the table tonight. [big grin]

 

[GoingMyWay]

Awesome!  I hope to see pics.

We normally use salmon, but we had 2 pieces of frozen corvina so we used that instead.

 

[Cheese]

Ya, it’s an Alton Brown recipe circa 2003. Haven’t made it in 5-7 years.

What’s corvina? Not familiar with that one.

 

[GoingMyWay]

I guess it's also known as drum.  This was the first time that we had it.  We were looking for a thicker cut of white fish and saw it at Costco so we bought it.

 

[Cheese]

That's funny because I've also never heard of drum.

I thought the last time I made this recipe I used cod so that it wouldn't overpower the fennel, leeks, snow peas, carrots & bell pepper. However I couldn't find it under the cod section so I went to the salmon section and it popped up. We'll see what fish looks the best at the monger tonight.  [big grin]

 

[GoingMyWay]

I had never heard of drum either LOL.  I thought like it sounded like a more familiar name though.

Yup sometimes it is best to use whatever looks best or is available at the market.

 

[Cheese]

Awesome!  I hope to see pics.

We normally use salmon, but we had 2 pieces of frozen corvina so we used that instead.

Well I went to the market to purchase some fish, but I fell in love with these lamb chops. Just look at the size of the tenderloin. [eek]

So, keeping it simple, just Malden sea salt, fresh ground pepper and minced fresh rosemary. Cooked till they were 135º in the center and then a 5 minute foil covered rest. Nummy...

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[Bob Marino]

Awesome!  I hope to see pics.

We normally use salmon, but we had 2 pieces of frozen corvina so we used that instead.

Well I went to the market to purchase some fish, but I fell in love with these lamb chops. Just look at the size of the tenderloin. [eek]

So, keeping it simple, just Malden sea salt, fresh ground pepper and minced fresh rosemary. Cooked till they were 135º in the center and then a 5 minute foil covered rest. Nummy...

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Looks delicious (as do so much food does here) cooked perfectly with a juicy top. What grill did you use?

 

[Cheese]

Looks delicious (as do so much food does here) cooked perfectly with a juicy top. What grill did you use?

Hey Bob, I use a Weber charcoal grill, however I went outside Thursday evening and I was out of charcoal.  [sad]  So I just used the gas range with a LeCreuset grill pan.
https://www.williams-sonoma.com/pro...-le-creuset|le-creuset-cast-iron&isx=0.0.4046

 

[Cheese]

Awesome!  I hope to see pics.

GoingMyWay, here are your photos...
This recipe is called "Salmon Fillet en Papillote with Julienne Vegetable" from Alton Brown circa 2003. I looked up En Papiliote today and found it was French for "in parchment". That makes sense.  [big grin]

Photo 1: Ingredients left to right:
Sea salt, fresh ground pepper, ground coriander
Blanched snow peas
Fennel bulb
Carrots
Leaks
Navel orange slices...I wanted Blood oranges but they're not yet in season
Fennel fronds
Orange bell pepper
Alaskan Sockeye Salmon

Photo 2: Ingredients arranged on the parchment paper before wrapping it up.

Photo 3: Everything cooked in parchment paper and done at the same time.  Delicious and healthy [big grin] [big grin]  That's a complete meal...however if you're an over achiever, just grab another parchment pouch, I guarantee your tummy will be filled.

And then if you're really an ultra over achiever, try adding some white/brown rice bed to the mixture and some more liquid. I haven't tried that but it would be interesting.  [smile]

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[GoingMyWay]

Thanks for sharing your pictures Cheese!

When I first read "lamb chops," the image of the scrawny rack of lamb chops immediately came to mind.  I've never had this type of lamb chop before.  They look great (well except for the rosemary - I don't like rosemary or thyme) and perfectly cooked!  The resting of the lamb is absolutely critical.  If it's not allowed to rest the meat will look way under cooked  Did you serve them with mint jelly?

Your sockeye salmon en papillote looks great also.  I'd never have thought to include a sweet citrus like regular oranges or blood orange.  My wife put some thin slices of lemon on her fish.  We also put little thin slices of potato as the base of our corvina en papillote.  I cut them with a vegetable peeler to make sure they were thin enough to cook in about 20 minutes.  Speaking of corvina - it was funny how neither of us had heard of that fish before.  My wife's cousin was over the other day and she said she had grilled corvina from a Korean restaurant.  I asked her twice if she was sure it was corvina because it doesn't seem to be a very common fish (she had never heard of corvina before either).

Last night we made thai rice soup.  It's a pork stock with cooked rice mixed in and served with pork meatballs and a soft boiled egg.  The meatball flavor reminded me a lot of wonton filling.

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[Cheese]

Did you serve them with mint jelly?

I'd never have thought to include a sweet citrus like regular oranges or blood orange. 

I asked her twice if she was sure it was corvina because it doesn't seem to be a very common fish (she had never heard of corvina before either).

Nope...no mint jelly, just the seasonings. It is delicious, especially that big tenderloin.  [big grin]

I failed to add, that once assembled, I added 1 Tbl of fresh squeezed OJ and 1 Tbl of some nice white wine to the oranges on top. Then I sealed the pouches up and put them in the oven. You could also add a dollop of butter to the oranges if you prefer.

I prefer blood oranges because they're a bit sweeter and I love their color.  [eek]

I looked up Corvina and found this. Look at the six cooking methods, this is a pretty versatile fish. [smile] I'm going to look around for some, I'll check at Coastal this week.
http://www.fortunefishco.net/Assets/ffg-corvina-sm.pdf

 

[six-point socket II]

Hi!

Today it was "Housewife's pie".

Kind regards,
Oliver