What's Cooking

[Jesse Cloud]

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...

 

[peter halle]

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

 

[six-point socket II]

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/ puréed 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

 

[tjbnwi]

A few simple things;

Jägerschnitzel, 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

 

[GoingMyWay]

How do the potatoes come out when cooked in the Kartoffel Teufel?  I had never heard of this type of cooking container before.

 

[DynaGlide]

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.

 

[GoingMyWay]

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.

 

[Cheese]

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.

[attachimg=1]

 

[Cheese]

Here's something I came up with the other day after hours of refinishing basement windows and being too lazy to walk up to the store.

I just wanted to open up a beer and start cooking...that very thought soothed my tired muscles and made me thirstier. [smile]

This stuff was in the larder:

So, wild rice, butter, chicken broth, fresh bay leaves from the tree & celery. That's a good starter...then later add some chopped sweet red pepper, thyme & parsley from the garden or cilantro and throw in some shrimp. S&P to taste. I also added some shaved Reggiano because it's always so nummy.

Next time I'll saute the shrimp with a little garlic so they turn a bright pink...a better taste and a better appearance.

[attachimg=1]

 

[GoingMyWay]

Last month we made champagne chicken and Shake and Bake pork chops with mashed potatoes.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

Saturday we made bun rieu cua (Vietnamese pork and crab noodle soup) in our new Instant Pot.  We cooked the pork stock for 1 hour at low pressure and then allowed the pressure to naturally release - that took almost 1 hour.

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

 

[GoingMyWay]

On Sunday we made mam chung (Vietnamese meatloaf), which was steamed inside the Instant Pot.  We followed the recipe, which said to steam it for 5 minutes and then let it sit for 7 more minutes, but the meat wasn't cooked so we had to do it again for a longer cycle.

[attachimg=1]

[attachimg=2]

Later we made a steamed "walking" chicken.  A walking chicken is just another name for a free range chicken that has a chewy texture since the chicken is allowed to move around and graze.  The recipe I found on a Facebook Instant Pot cooking group said to cook the chicken for 1 minute on high pressure and then let the pressure release naturally for 30 minutes.  The inner seal broke 5 minutes into the 30 minutes of natural release.  Evidently the chicken's legs pushed up and dislodged the inner seal.  We reset the Instant Pot for another minute at high pressure and waited the full 30 minutes.  The chicken was still raw!  The internal temperature was only 130 degrees.  We were already suspect of the cooking instructions.  1 minute cook time combined with the 30 minutes of resting time didn't sound long enough at all, but I wanted to try in an attempt to not "soften" the chicken too much.  We cooked again for 10 minutes at high pressure and then 20 minutes natural pressure release.  The meat was finally done, maybe a little overcooked, but better to overcook than under cook.

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

We also made nem nuong rolls to eat with the chicken.

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

I had previously tried making some steamed breakfast bowls in the Cuisinart Pressure Cooker and they didn't come out fully done either.  I have to say that your results with steaming in a pressure cooker may vary drastically. 

 

[GoingMyWay]

Yesterday, I wanted to try making hard boiled eggs in the pressure cooker.  I had heard this is one of the best ways to make a hard boiled egg.  My normal method for cooking hard boiled eggs is to either boil them for 4 minutes and then turn off the heat and let them sit in the hot water for an additional 16 minutes or just boil for 8 minutes.  I usually opt for the 8 minute method since it's faster.  The only downside to my method is that the eggs can sometimes be hard to peel (especially if the eggs are on the fresher side).

[attachimg=1]

[attachimg=2]

I steamed 1 egg for 4 minutes and then did a quick release and shocked the egg in ice water.  The egg felt very soft an sure enough it was a perfectly cooked soft boiled egg!  I was looking for a creamy centered hard boiled egg though.

[attachimg=3]

[attachimg=4]

[attachimg=5]

I tried again, this time cooking it 6 minutes.  The egg was better, but still not quite what I was looking for.  We just bought these eggs at the grocery store on Saturday and they both peeled perfectly.

[attachimg=6]

[attachimg=7]

[attachimg=8]

I found a couple of recipes that used the "5-5-5" method.  That is, 5 minute at high pressure, 5 minutes natural release, and then 5 minutes in an ice bath.  I didn't try this way initially because I thought the egg yolk would be "overcooked" - I was going for a slightly creamy center.  I may give the 5-5-5 method a try next.

 

[GoingMyWay]

I tried a 5-5-5 method hard boiled egg this morning.  This is pretty much the doneness that I was looking for.  The total time from start to finish was just over 20 minutes.

[attachimg=1]

[attachimg=2]

I made a variant of Hainanese chicken rice using the broth from the steamed chicken and the chicken itself.

[attachimg=3]

[attachimg=4]

[attachimg=5]

 

[Scott in San Diego]

Speaking of eggs.  How about egg on your face?  I saw this guy smiling up at me just before he got scrambled.

 

[harrisor]

I tried a 5-5-5 method hard boiled egg this morning.  This is pretty much the doneness that I was looking for.  The total time from start to finish was just over 20 minutes.

[attachimg=1]

[attachimg=2]

Where you using an Instantpot or pressure cooker?

 

[GoingMyWay]

I'm using the Instant Pot at home in the kitchen.

 

[tjbnwi]

and so it begins.....

Semisweet and bittersweet choclate chip.

I prefer parchment paper to silicone mats on speading cookies.

Softening the butter I forgot to take out this morning. Heat glass with hot water, dump water, place over stick of butter. Please do not use a microwave for this.

Should have increased the flour in the bittersweet 1/4 cup, also added 1/4 teaspoon of baking powder along with the 1/2 teaspoon of baking soda. Thus the need for parchment paper on the cooling racks.

Oven is off 5º, runs hot.

Snickerdoodle and peanut butter batter cooling for 24 hours.

Thinking about a Hazelnut fudge cake tommrow night, or a pound cake that is to die for....

My guys will be snaking well.

Tom

 

[Cheese]

So with Thanksgiving in the rear view mirror, here's some very thick turkey wild rice soup I made. Hearty would be the word of choice.  [big grin]

No milk or cream but either could be added to tweek it to your taste.

Good toasted bread is absolutely mandatory to sop up all of the turkey broth goodness.

[attachimg=1]

[attachimg=2]

 

[tjbnwi]

MarmorKuchen

Tom

 

[GoingMyWay]

Glad to see you made the Turkey Wild Rice Soup this year [member=44099]Cheese[/member]!

I've gotten quite a bit behind on posting.

We made an herbal black chicken and pork with kabocha squash.

[attachimg=1]

[attachimg=2]

I made chicken adobo in the Instant Pot and pea tips for a side.

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

We made Lamb Vindaloo using a pre-made Vindaloo sauce I picked up at Whole Foods.  The dish was very easy to make and tasted really good, but the jars of sauce were pretty expensive.  It was something like $9 for 1 jar.  I used 2 jars for this recipe and also bought naan bread from the store.

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

[attachimg=14]

[attachimg=15]

[attachimg=16]