What's Cooking?

[Johnsfolly]

Now we did not sous vide any meats, but did a long braise in a dutch oven. Followed Hank Shaw recipe for wild turkey carnitas to use the legs and thighs from my Oct. hen. Recipe has cumin and coriander seeds, crushed black pepper, cinnamon stick, bay leaves, oregano, and a couole of dried thai peppers from our garden (plants from BH) going into the braising liquid. Used the oven instead of stovetop. Cooked for 4 and a half hours. My betterhalf got to pull the meat off of the bones and removed the tendons while I was out trying to secure more venison. She crisped the meat with goose fat, honey, a little orange juice, and lime juice. Served it in flour tortillas. Look away Ness☺! Cilantro. I also added a couple of avacado slices and small dollops of sour cream. Battery died on phone. So no final photos.

 

[ness]

1 hour ago, Johnsfolly said:

Now we did do sous vide any meats, but did a long braise in a dutch oven. Followed Hank Shaw recipe for wild turkey carnitas to use the legs and thighs from my Oct. hen. Recipe has cumin and coriander seeds, crushed black pepper, cinnamon stick, bay leaves, oregano, and a couole of dried thai peppers from our garden (plants from BH) going into the braising liquid. Used the oven instead of stovetop. Cooked for 4 and a half hours. My betterhalf got to pull the meat off of the bones and removed the tendons while I was out trying to secure more venison. She crisped the meat with goose fat, honey, a little orange juice, and lime juice. Served it in flour tortillas. Look away Ness☺! Cilantro. I also added a couple of avacado slices and small dollops of sour cream. Battery died on phone. So no final photos.

 

Oh so close to a good sounding meal 😄 If you leave it in big enough pieces, I could pick it off. 

[Johnsfolly]

Ness - since you prepare them individually, you could leave out the cilantro☺.

[Johnsfolly]

15 hours ago, Johnsfolly said:

Now we did not sous vide any meats, but did a long braise in a dutch oven. Followed Hank Shaw recipe for wild turkey carnitas to use the legs and thighs from my Oct. hen. Recipe has cumin and coriander seeds, crushed black pepper, cinnamon stick, bay leaves, oregano, and a couole of dried thai peppers from our garden (plants from BH) going into the braising liquid. Used the oven instead of stovetop. Cooked for 4 and a half hours. My betterhalf got to pull the meat off of the bones and removed the tendons while I was out trying to secure more venison. She crisped the meat with goose fat, honey, a little orange juice, and lime juice. Served it in flour tortillas. Look away Ness☺! Cilantro. I also added a couple of avacado slices and small dollops of sour cream. Battery died on phone. So no final photos.

 

I only had a single photo of the thai peppers that we grew and dried.

[ness]

This whole sous vide thing sounds interesting to me. Most week nights I'm eating solo, and I just don't want to do something too involved or lengthy after work. Do I understand this right-- I could put in a pork chop/steak/fish, etc. and let it go all day at whatever temperature, then pull it out and sear it? There'd be some juice in the bag at the end, right? Maybe make a quick pan sauce too? What about veggies to go along with the protein? Or it that long of a cooking time even at the low temp not a good idea. I've seen conflicting info.

[rps]

38 minutes ago, ness said:

This whole sous vide thing sounds interesting to me. Most week nights I'm eating solo, and I just don't want to do something too involved or lengthy after work. Do I understand this right-- I could put in a pork chop/steak/fish, etc. and let it go all day at whatever temperature, then pull it out and sear it? There'd be some juice in the bag at the end, right? Maybe make a quick pan sauce too? What about veggies to go along with the protein? Or it that long of a cooking time even at the low temp not a good idea. I've seen conflicting info.

Think on this: pork shoulder steaks, salt, pepper, brown sugar, liquid smoke, and your preferred rub into a bath set for 190 degrees. Go to work. Come home to something very close to pulled pork - or at least the base for the best sloppy joes.

[BilletHead]

1 hour ago, ness said:

This whole sous vide thing sounds interesting to me. Most week nights I'm eating solo, and I just don't want to do something too involved or lengthy after work. Do I understand this right-- I could put in a pork chop/steak/fish, etc. and let it go all day at whatever temperature, then pull it out and sear it? There'd be some juice in the bag at the end, right? Maybe make a quick pan sauce too? What about veggies to go along with the protein? Or it that long of a cooking time even at the low temp not a good idea. I've seen conflicting info.

           There are many guides to this Ness. This is one I have been looking at. Depending on meat cut, thickness and type.   https://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm

  The deer backstrap I figured approx. two inches thick. Minimum of three hours to a max recommended six hours. I went four and I actually think you could of cut it with a fork it was so tender. I have grilled the same piece of meat to rare to med rare and it was pretty chewy ,

BilletHead

[BilletHead]

2 hours ago, Johnsfolly said:

I only had a single photo of the thai peppers that we grew and dried.

          John,

  I ended up with a half gallon dried Thai peppers. Made some infused oil too,

   BilletHead

[ness]

1 hour ago, BilletHead said:

           There are many guides to this Ness. This is one I have been looking at. Depending on meat cut, thickness and type.   https://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm

  The deer backstrap I figured approx. two inches thick. Minimum of three hours to a max recommended six hours. I went four and I actually think you could of cut it with a fork it was so tender. I have grilled the same piece of meat to rare to med rare and it was pretty chewy ,

BilletHead

Yeah, I saw that site too. I swear I read somewhere you could go hours and hours and if the temperature stayed at, say, 135 it would be fine and never go past medium. Essentially cooking it then keeping it warm I guess.

I really liked the sound of that venison with the spices and thin-sliced garlic. 

 

[Gavin]

Ness the temp does not vary at all and it can go a very long time. We had had some very good results plus it thaws frozen meat really well.