What's Cooking?

[rps]

Bucatini with an Italian sausage sauce.

[Lancer09]

Been using my sous vide a ton lately, last endeavor was confit'd duck thighs. Absolutely worth the day long cure, and 12 hour cook at 165 or so. 
Made GREAT tacos with some cilantro, shredded greens, hoisin, and sriracha.

Couple days ago I wrapped up 4 gooses breasts worth of pastrami. Cured for 3.5 days then smoked. Was having trouble keeping the temp up so after an hour I finished in the oven. Unfortunately I didn't hear my thermometer beep and they got about 20 degrees too hot. Next time I think I am going to cure them, then cook in the sousvide for 8 hours or so, chill then smoke to get that on there and not over do the temp. Should make the stuff even better.

 

[MOPanfisher]

I am not gonna lie, the idea of steaks or roasts cooked to a perfect rare medium rare and then a quick sear is intriguing, but I doubt if I ever buy one.  How hot do they go, could you put say a brisket in one to get to that magical 203 and then sear it on a smoking hot grill?  Would have to use a liquid with lots of smoke and spices to add flavor I suppose.

[rps]

39 minutes ago, MOPanfisher said:

I am not gonna lie, the idea of steaks or roasts cooked to a perfect rare medium rare and then a quick sear is intriguing, but I doubt if I ever buy one.  How hot do they go, could you put say a brisket in one to get to that magical 203 and then sear it on a smoking hot grill?  Would have to use a liquid with lots of smoke and spices to add flavor I suppose.

Max temp is 208 at sea level. Do a generous salt and pepper rub, take it to 202 in the sous vide, sear it, and then slather it with your favorite sauce.

[Mitch f]

On 12/28/2019 at 4:35 PM, rps said:

Use the sous vide to confit a chicken, then fry the skin like bacon. Chill the meat and use it in a salad where you sprinkle chicken bacon bits over it.

At Thanksgiving, I used the sous vide to hold the mashed potatoes at service temp while I finished other dishes.

Sous vide your roasts and steaks to your perfect temp and then sear them for color.

Butter poached lobster from a sous vide is incredible.

Just do it.

I need to know the lobster tail sous vide recipe. Pleeeeeease

[rps]

https://www.seriouseats.com/2016/12/food-lab-complete-guide-to-sous-vide-lobster.html

[Mitch f]

I also have been contemplating making Chicken Galantine and was inspired by this video. I wanted to use a stuffing of the creamed spinach that I have been making recently.

 

 

[Mitch f]

19 minutes ago, rps said:

https://www.seriouseats.com/2016/12/food-lab-complete-guide-to-sous-vide-lobster.html

Thanks

[rps]

47 minutes ago, Mitch f said:

I also have been contemplating making Chicken Galantine and was inspired by this video. I wanted to use a stuffing of the creamed spinach that I have been making recently.

 

 

Creamed spinach may be too moist. Try a spinach/ricotta mix  with bread crumbs.

[rps]

One November, I was invited by my mother in law to fix Thanksgiving at her house. Her husband, John, passed away  about two weeks before then. My father passed away the week before the holiday. My wife and my MIL let me escape into the holiday preparation. I did a turkey galantine with a rice and mushroom stuffing, a pate from the liver and gizard, and a medley of my family's and John's family favorites. I am not Jacques Pepin. It was a pain in the posterior. It was also a time shared with family I cannot repeat.

Sorry. That was probably too much reality.