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Found 40 results

  1. philpom

    Cotto salami

    I had just finished doing a coarse grind on a chuckie for burgers when I started thinking about sausage. I decided right then to do a test run of a single 1 pound cotto salami round. I used what I had on hand. @Smokehowze was one of my sources of information. Smoked salt Tender quick Sugar Cracked black pepper Powdered milk Ground coriander Cardamon garlic powder Water I also inoculated it with a 7 strain germ. This is something I want to play more with. I didn't have any casings so I used a Mason jar. Once mixed and packed it sat in the fridge for a few days to mature and cure. I cooked it in the sous vide at 165 for about 3 hours to an internal temp of 155. Let it rest for a few hours, dried it off and vacuum sealed it, back in the fridge for almost a week to mellow. Fresh out of the water after the rest After 5 days to mellow A few pics, my first taste. I think I'll do a large batch for Christmas gifts. It's tasty!
  2. Homemade Meat Press Molds for Deli Loaves (aka Ham Press) Background I have decided to shift some of my sausage making over to deli style meats and cold cuts for a number of reasons – I like them, they are getting expensive and by and large they are not the quality I am preferring (even on high end name brand), I am seeking lower salt and fat versions, I can make them my way --- and the family likes them. Plus it’s quite interesting and good eats, too. Deli type meats that are not emulsified into a paste and cooked in a loaf form (think bologna) are those that are called reformed meats also knows as “formed and pressed” meats and are generally a ham, chicken, or turkey loaf or round – or even the common SPAM product. Beef, bologna, & ham.... One piece of equipment that is necessary for producing the “formed and pressed” meats is the “ham press”. These meat products are made from pieces of well-trimmed meat bonded by the proteins in the meat and are meant to act and taste like the natural product but in a more sliceable and user useful sandwich style slice. One such example is a “chicken breast”. To make these, the meat (such as boneless skinless chicken breast, turkey, pork loin, lean beef, etc.) is cut into roughly 1 inch cubes, seasoned and “tumbled” with a liquid addition until the meat proteins exude from the meat. The resulting mix is placed (packed) in what is generically called a “ham mold” or “ham press” which has a spring loaded pressure arrangement that compresses the meat mixture during a refrigerator curing/setting up time. This is followed by a cooking session with the meat still in the press – usually by poaching or equivalent means. The final product is cooled, removed from the mold and available for slicing. One thing about this type of meat processing is that it does not require a grinder, uses ordinary ingredients, is reasonably quick to prepare, can be done with a sous vide setup or even just a pot of poaching water on the stove (175 - 180 degrees F for poaching - cook meat to 165 to 180 internal depending on the meat) and gives great results. I have even done baked in the oven versions of some of the loaves. Some good info found here https://www.meatsandsausages.com/hams-other-meats/formed THE SMOKEHOWZE APPROACH ON HOMEMADE HAM PRESS MOLDS (see photos at end of post) True commercial ham press molds are ridiculously expensive! So the trick is to build one or an equivalent. Web search shows some information but perhaps not as much as one would prefer to have. Thus, I set out to come up with a practical approach using readily available off the shelf items to making a “ham press” using available items that provide cooking flexibility not only in a poaching environment but also in an oven cooking mode. I wanted to be able to make a square shaped loaf as well as round loaves. Here is my solution for different sizes (capacities) and shapes for a “ham press”. Square shape: (~ 3 qt) roughly 4 3/4 x 5 inches about 4 lbs meat capacity Round Shape: (~ 2 qt) roughly 4 3/4 inch diameter about 3 lbs meat capacity Round Shape: (~ 1.5 qt) roughly 4 1/8 inch diameter about 2 lbs meat capacity NOTE: SEE THIS ATTACHED PDF DOCUMENT FOR A TABLE OF MY MEASUREMENTS & EMPIRICAL DETAILED DATA & SPECIFICATIONS OF THE VARIOUS CONTAINERS USED AS MEAT PRESS FORMS 0-SMOKEHOWZE HAM PRESS CAPACITIES (V3 4-1-18).pdf THE CONTAINERS The best containers are those that permit cooking in a poaching bath (such as sous vide) and even able to be used in the oven. They should also mechanically allow the cooked meat product to be easily removed form the form. Hotel pans and bain marie items meet these criteria and are readily available and inexpensive. Having many other applications in food preparation, serving and storage, the small investment goes beyond just this use as a meat form/press. 1/6 SIZE RECTANGULAR HOTEL PAN (6 inch deep - 2.7 qts) https://www.webstaurantstore.com/ Item # 4070669 Choice 1/6 Size Standard Weight Anti-Jam Stainless Steel Steam Table /Hotel Pan - 6" Deep $4.49 2.0 QUART ROUND BAIN MARIE (6.5 inch deep) https://www.webstaurantstore.com/ Item # 92278720 2 Qt. Bain Marie Pot $3.4 1.5 QUART ROUND BAIN MARIE (5.75 inch deep) https://www.webstaurantstore.com/ Item # 92278710 1.5 Qt. Bain Marie Pot $3.29 I got these containers from https://www.webstaurantstore.com/ along with other items on my order to optimize my shipping cost across the order. I provide the specific info to give you an appreciation of the items, should you care to use the information as a reference point. The capacities of these containers at various depths of fill both in volume and meat weight is given in the tables I included. This was determined by a combination of measurement and empirical results since these containers all have a slight taper from top to bottom. I use my sous vide setup for cooking the meats and therefore I do not fill the mold all the way up to the top with the meat. I like to leave at least a 1” freeboard so the sous vide water can come above the meat level to cook the meat but not overflow into the container. Weights for Compressing the Meat The simplest solution is to use commercial exercise equipment weight plates sized to fit into the containers. This is a simple solution which took considerable effort in searching for the right pieces and parts that fit. Other weight solutions could also work depending on what you have – even using stone or a piece of cast concrete but those generally do not have the same density to form factor relationship like the iron weight plates. Besides, the plates are relatively cheap and will go in an oven for high heat cooking when the molds are used for other types of meat products where poaching is not the preferred cooking method. After much research, as well as a good deal of trial and error, I finally found something that worked quite well. I ended up buying various weights from different sources to experiment. BTW, the manufacturer’s stated dimensions on such weight plates are often not precise enough to determine without having one in hand if such will fit in the molds – thus the reason I had to go through quite a bit of trial and error. Here is what I found that worked (these weight plates are 3.75 inches OD and fit all the containers above) CAP Barbell 1-Inch Standard Cast Iron (Round) Weight Plate, Manufacture # RP-001.25 Weight: 1.25 lbs Walmart Item #: 551214846 Price $1.50 each The best source of these plates that I found (especially because of the free shipping to the store) is Walmart. I purchased 8 of these plates to permit multiple molds being used at the same time. I have found that 2 or 3 plates on a mold seems to work and 3 plates is my current go to weight on the 1/6 hotel pan. Presser Plate To permit the weight plates to exert a uniform force on the meat, you need a presser plate to sit the weights on. For the 1/6 hotel pan, a perforated bottom or draining pan spacer plate works acceptably. It does not fit quite as close as one might prefer to the sides but its readily available and the weights sit in the plate turned upside down (flanges up) if you bend the flanges out just a bit along their length with pliers. An easy thing to do. The spacer plate also does double duty for other uses of the hotel pan when a draining spacer plate is useful. Alternatively, you could cut a suitable presser plate out of metal or wood. I wanted metal so that the pan could also be used in the oven. Here is the plate for reference: 1/6 Size Stainless Steel Steam Table / Hotel Pan False Bottom Webstaurantstore Item # 4070600 $1.59 For the round bain maries you can find useful ready to use presser plates by scavenging metal or even plastic tops off of various containers. You can get real close to perfect by hunting around. Or make some out of wood or metal. A poly type cutting board makes a great items to cut pieces from. I did just that with one that I retired from kitchen service Drill a suitably sized hole in the center of the presser plate if it is one solid piece aligned with the hole in the center of the weights as a place to insert your cooking thermometer into the central core of the meat block. Keeping in mind we are in water bath at 185 degrees or less when you hunt for materials, here are some examples of what works (and I have used). You will see that use of a cooking bag for the food isolates the food from the weights and the presser plate. I also wrap my weight stack in plastic wrap as I found that to be convenient in handling the stack. 4 in OD is perfect for the 1.5 Qt bain marie - this is the size of the plastic top off a sour cream container or equivalent 4 5/8 OD works well in the 2.0 Qt bain marie – a CD or DVD is 4.72 inches and will work in a pinch - but probably not an ideal choice or one I would necessarily recommend! If you happen to use a CD as a test you might want to put it in a ziplock bag because it seems to give off an odor when heated in the 180 degree atmosphere. Since the meat is enclosed in the cooking bag (see next section) this is not an issue in a practical sense. Use a Cooking Bag It is recommended (more like a necessity) for ease of removal of the meat from the containers after cooking to use a “cooking bag” in the mold as a liner. Since I already had an order in play, I bought these bags for this purpose as well as other cooking uses. They will fit the 1/6 hotel pan and the others – just a bit large. Otherwise just get suitable oven cooking bags at your local grocery. 4 Qt. Round PTL Pan Liner - 200/Case Webstaurantstore Item # 572PTL1215 $19.49 Summary So now you hopefully have a more comprehensive view on making a “ham press” mold. Yes, you can buy round ones on Amazon or E-bay, such as that from Madax Ham Maker. Based on the video they seem to work, but I did not care for the capacity (2 lbs), and I figured I could put together a solution that was higher capacity, multi-purpose and cheaper, too. Below are some pictures of the apparatus piece parts and also the hotel pan in use and the results from making a delicious formed chicken breast. That and other recipes will be the topic of separate posts. I bought 2 of each of the sizes, the false bottoms and the weights for just under $40 not counting the cooking bag liners or apportioned shipping costs. And with these items I have flexibility to use them for other cooking related tasks. I also bought the hotel pan and bain marie solid metal covers as they are reasonably cheap and handy. For the hotel pans using the metal covers, Volrath makes silicon sealing “steam table pan bands” (webstaurantstore - Items # 922N0006B or 922N0006G) that provide a liquid tight leak proof seal. They are however, not cheap ($6.89 ea). I got a couple of those for grins for other applications of the 1/6 pan and they work as advertised – and have been quite useful. Here are some photos of the apparatus and some results. Some of the Equipment A Chicken Breast Loaf Kneading the Chicken Cubes in the Mixer (about 10 minutes) Packed in the Press in Cooking Bag. Ensure tight pack and no air pockets! The Presser Plate In the Sous Vise bath with weights and Thermo probe Some of the results .. I plan post some recipes one these and other cooks... Beef Loaf (using trimmed chuck, salt, pepper, touch of smoke seasoning , Cure #1) Ham Loaf (using trimmed pork butt, salt, pepper, touch of smoke seasoning, Cure #1) A Pork Garlic Bologna (this was actually an emulsion meat mix in the food processor but used the round form instead of a casing) Son and I did this one on a whim one night... A final note - alternative approach using springs The weight approach is simple and works well. I wanted to also use a spring design and have an increased pressure on the meat. I have worked out a couple of approaches to do it with springs using the same pans. Some fabrication is required. With the spring approach I can get 10 plus pounds of pressing force. However, in the reality of things, the weight approach is simpler and more than adequate, so I will not include the spring versions in this write-up. Just want to let you know that is an alternative if you want to jump into a mechanical challenge project!.
  3. Hi Aussie’s! If you’ve been skirting around the idea of getting a sous vide device, now is the time you should think of biting the bullet. Anova is on sale for $99 AUD https://anovaculinary.com/anova-precision-cooker/?utm_source=fb&utm_medium=paid+social&utm_campaign_name=Conversions&utm_adset_name=Australia&utm_placement=Facebook_Mobile_Feed&utm_campaign_id=6103227441440&utm_ad_name=Price+You'll+<3+%3A%3A+Black+Image%3A%3A+%2499+AUD+CLEARANCE&utm_ad_id=6103273614040
  4. I'm not into sous vide (yet) but I found this technique to be an interesting way to tackle an old standard.
  5. HEYYYYYY-OOOOOOOOOOOOOOOOOOOOOOOOOOO, KamadoJoooooo is baaaaack!!!!!!!!!!!!!!!! Ok, I've had a few reds, so I'm gonna make an extra effort to keep this one clean for the more delicate among us So a few months ago, I saw some big, fat steaks on sale at the local Woolies (for you seppo's, think Ralphs, etc). Bought em, vac sealed em, froze em, and forgot about em... Until the weekend. Sunday night, threw one in the Sous Vide at 50C, and let it sit. FOR 2 DAYS!!!!! Yep, I have no fear. 2 Days. Like a boss. It came out, looking like this: mmmmmm, who wouldn't want a piece of this...? Whack on some olive oil, salt and pepper: and chuck the bugger onto a 480C hot KJ: 1 sneaky 90 degree rotate late, I flipped it, and oooh yeaaaahhh babyyyyy: 2nd side done, back on the plate, back inside. Drool on the floor was a slip hazard: Here's a cross-section, specifically cut for y'all: This dirt-cheap hunk of meat was the best steak I've had in a long time. All hail the sous vide and the brutal smokey heat of my round red friend. It was a melt-in-the-mouth steak, and I'm sitting here - fat, dumb and happy with a gutfull of steak and wine and joy Happy 2018!!!!
  6. Hi all, I recently acquired a PicoBrew Pico Pro electric brewing device to review on my YouTube channel (The Pico Pro: A Hands-On Review) and discovered that it has a sous vide mode built-in. I couldn't resist giving it a try as you can see in the video below. Turned out perfectly medium rare and very juicy. I just wish it had the charcoal flavor it was lacking.
  7. I did brisket once before, and it turned out great. Great, if you were in the mood for some beef jerky, that is... Decided to follow a recipe I'd found on Serious Eats (which is one of my go-to sites for Sousing and Videing): http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html Got a slab of brisket from my butcher. In hindsight, it probably had a bit too much of the fat trimmed off it. Cut it in half so it would fit into the vac bags (and also be size-appropriate for 4 people) Rubbed it down with 50/50 salt & pepper mix. Was listening to Doug Stanhope impersonating Bill Burr at the time, hence the Baaahhstaaawn "PEPPAAAAAHHH" in the thread title Vac sealed it, with the rub on it. Into the sous vide for 36 hours at 155F, and then into the fridge for 3 days. Out of the fridge ,coming up to room temp - Mmmm, appetising!!! Pulled it out of the bag, patted down to remove excess moisture. Recipe called for more rub, but I decided against it. Might do it next time to get a better bark... Threw it onto the grill at 300F (grill temp, as measured by my trusty Thermowerx Smoke). Internal probe alarm set for 185F. Threw in some spuds after 1 hour. Alarm went off after about 2:15, and it went to 190F after 2:30. Decided it was time to pull the bugger off and see how we went... At this point, I was a giddy as a roofied cheerleader and forgot to take pics... My most humble apologies... The meat was succulent - pulling apart with a fork and the most juicy slab of beefy goodness I've ever tasted. The only small disappointment was the relatively thin and/or nonexistent bark. The outside skin was tasty, and the bark-ish bits were very noice. Made a Bourbon Whiskey sauce to go with it. Not overly sweet, with a nice chili kick courtesy of some ghost pepper sauce. Will definitely be doing the other half some time in the next 2 weeks, and will post the update in this thread.
  8. Anova Sous Vide Bluetooth Precision Cooker $99.99 + Free Shipping at Best Buy https://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p?ref=8575135&loc=7359b2968daf11e78f952ecfd3424a6c0INT&acampID=7359b2968daf11e78f952ecfd3424a6c0INT&skuId=5550900
  9. Decided to pop my burger cherry on the KJ the other night. Was a bit of a crap day, weather-wise and didn't feel like going to too much trouble. Had some Wagyu burgers vac-sealed in the freezer. These are very tasty, but can have issues with un-rendered fat if not cooked properly. There's no question that a good home-made burger patty will beat a store-bought one, but these are the ones I had, so I sucked it up and played the burger hand I was dealt... Sous Vided them form a few hours at 50C to cook them rare and get rid of the fatty taste: Debagged: Fried up some onions: Threw the buggers on the grill and dialled it up to 11: Strips of Jalapeno Monterey Jack (yeah I know, big slices are better - again, didn't plan this out). Finished product: Now let's build the burger. Onions on the base: Then beetroot, because we're not savages: Burger deployed, then hit it with sauce: Bit of that green stuff: Top on, dig in: Tasted noticeably better than on the gasser. Could have done with a slice of tomato & a fried egg, but hey, I've eaten worse burgers!!!
  10. HOMEMADE BEEF COTTO SALAMI – COOKED AND READY TO EAT So the latest sausage foray was “beef cotto salami”. Had not done this previously and it was a last minute decision while looking at the boneless chuck roast at Costco. Consequently, as you will see some innovative inventiveness was required as the sausage process progressed. Cotto salami means “cooked salami” and is not a smoke flavored product. It is cooked in a water bath. http:// http:// The Recipe First up - a recipe. Turned to one of my favorite books – "The Sausage and Jerky Makers Bible" by Eldon Cutlip. If you are into sausage put this book in your library. Its educational, instructive and has good tested recipes over a wide range of styles and type of sausages. Bingo! Cotto Salami recipe on page 224 is just what I need for a starting point. Since we like garlic add more, etc, etc. What else? Humm “stuff in high barrier sausage casing”. Poach sausage to 152 degrees internal in 170 degrees water. Done that been there on the poaching part! Let’s see here, it’s a pretty simple recipe just need a few items to add to the meat – aha, got them all in the sausage supply pantry. Oops there son, no "high barrier casing". Well, never mind we will figure out something. Beef Chuck Roast 5.83 lbs 2644.4 grams % Pickling Salt (Morton) 9.00 tsp 56.8 grams 2.15% Cardamon 1.63 tsp 3.4 grams 0.12% Ground Coriander 1.12 tsp 2.0 grams 0.07% Garlic - Granulated 2.01 tsp 7.8 grams 0.21% Cracked Black Pepper 5.25 tsp 17.5 grams 0.66% Whole Black peppercorns 5.25 tsp 19.5 grams 0.74% Corn Syrup Solids 0.32 cup 56.0 grams 2.40% Non Fat Dry Milk 1.17 cup 110.3 grams 4.17% Prague Powder #1 (pink salt) 1.17 tsp 6.6 grams 0.25% Cold Water 1.25 cup Meat is single ground on 6 mm (1/4 in) plate, ingredients well mixed together and now time to stuff… Stuff WHAT? And we need something to withstand poaching temperatures, be waterproof, be food safe in hot water, and be able to monitor the internal temperature also…. Well here is where it gets interesting. I use poaching with some of my homemade sausage quite often after bringing in from the smoker when the sausage is most already cooked and set up hence a primary reason I bought an Anova Sous Vide circulation machine was to assist in the unattended poaching temperature control as the bath needs to not exceed 170 degrees to avoid fat melt in the meat mix. So let’s see how to poach sausage with no waterproof and air tight casing available and still get a representative product. But I digress, -- after the sausage is seasoned and mixed, kt is stuffed. Then is is put to a 24 hour refrigerator rest to allow the Pink Salt and its sodium nitrite to work the magic in the meat mix as well as for the flavors to mature through the meat. We portioned the sausage batter into 1 pound lot in our chosen casing substitues. A Novel Casing & Stuffing Approach Oh, wait you ask what did we stuff it in? Son and I hit upon using Ball canning Jars. A pound of the meat mix fits nicely in a one pint wide mouth straight sided Ball jar. http:// Breaking new ground, we decided to spray the inside of the Mason jar with cooking spray as a release agent. We packed half the jars with the meat directly (son’s approach). On the others we put the meat on a piece of plastic wrap (dad’s approach) and then inserted and packed into the jar so that the plastic wrap acted as a sleeve or interior casing. I did this because I did not anticipate the shrinkage in the jars we experienced and wanted to make sure we could extract the sausage rolls. I said plastic wrap would be necessary - son said not needed – even though he also did not anticipate any shrinkage. He won this round. We both now think the cooking spray is not needed either. http:// http:// Pack the meat tightly to eliminate air voids. Seal up the jar and place in the poaching bath. Measure internal temperature on a jar (target is 152 degrees) by removing from the bath and opening to access the product. http:// Flip jars periodically to even out the interior cooking temperature profile due to varied heat transfer in the jars. http:// The bath temp was set at 155 and based on the diameter the sausage had to cook for 4 hours to get there. In a do over, since I was spot checking the internal temps I would have set the bath to 170 degrees to speed the cook. Do not exceed 170 as that will really cause fat melting in the meat. As noted, sausage did shrink back from the jar walls and did also have some liquid/fat that rendered out the sausage even cooking in a 155 degree bath. http:// Had one been using the recommended high barrier plastic casing that is air and liquid tight, it is designed to be stuffed tightly and elastically shrink with the sausage inside. And in the cooling/blooming stage the moisture would have remained in the meat. We cooled the jars in running water to drop the internal temp to below 110 degrees and let them set to bloom. Pour off any remaining liquid before refrigerating. Save the liquid. You can refrigerate and skim any fat. The remaining gelatinized broth is delicious. I removed the sausages from the jars at this point, wiped down with paper toweling and plastic wrapped/vacuum sealed. http:// http:// http:// Yes, we could have hand formed sausage logs into rolls and vacuumed sealed then poached, but I wanted a resulting Cotto Salami that was close to commercial look and feel with artisan taste. After Action Analysis -- The recipe is good. Still considering additional personal/family tweaks. In this smaller diameter salami versus a large 4 inch diameter as in the recipe, next time we will not use the whole peppercorns rather substituting an equivalent amount of cracked ones –or a mix of cracked and coarse ground black pepper. With the whole peppercorn in the smaller diameter slices it can get overpowering. A more thorough mixing to ensure peppercorn/cracked black pepper is important also. Be aware that the just cooled/bloomed sausage will not taste at all like it will after a nights rest in the fridge. So do not judge your result from the immediate gratification samples but wait until the next day for judging. BTW, the initial samples do go pretty quickly. The overnight fridge rest significantly equalizes salt and flavors throughout the sausage in this next step of maturing. In this case an almost too aromatic and salty initial flavor profile became much more subdued and mellower. The final texture also improved. The cooking method works using the jars. It’s quick and easy. Measuring internal temperature is simple. Periodically flip the jars over in the bath top to bottom to equalize the cooking. The collected liquids as well as the air space above the meat alters the heat flow profiles into the sausage by several degrees on the internal temperatures. The sausage texture is good on the interior. Some occasion air voids. The exterior is not the perfectly smooth result from the use of preferred casing which shrinks with the sausage but good enough to serve to company and not really an issue. Shrinkage means they come out the jar easily. Liquid that does not get reabsorbed means some flavor loss. There was less liquid exuded in the sausages in jar with the tight plastic wrap inner cocoon. I might do the plastic wrap cocoon again just for this reason. Bottom Line: If I had the correct casing - sure I would have used it. Would I do this jar method again? Yes. Would I do it for small batches or test batches requiring cooking to avoid getting out the stuffer – you bet. I am going to use this jar approach again just to refine the technique and to experiment. Why not? The End
  11. Well, here we go! The other day I was planning meals for the week and of course you need those quick meals for schools nights right? On a recent mega meat run I picked up a bunch of fresh boneless/skinless chicken breasts. We thought it would be a good idea to coat several in "roasted Garlic Siracha" seasoning by Tones, vacuum seal and freeze. I think it was. 2 days ago I dropped them in to a sous vide water bath at 145f straight from the freezer for 3 hours and placed them back in the fridge. Tonight I pulled them out and put a nice sear on them using a hot 450f fire on the Primo. Took only a few minutes and pow! It was a fast and simple dinner that required minimal prep/time. I also used a wok with a little oil to whip up some veggies for the tacos. Here is how they looked coming out of the bag (I never had to deal with raw chicken, cooked from the previous sous vide bath): After a quick high temp sear, the char really added to the flavor, just a few flips: And Then I sliced it up for the ready. Oh and @ckreef look, I cut meat on my beloved wooden board ! and it survived! HA! LAF Also had to have the veggies, bell peppers and onions, gotta have them right? Good stuff!
  12. Part of my christmas gift to my mom this year was a dinner for six where she and my dad could have two other couples over for dinner and I would provide and prepare the meal. I wasn't sure how well this 'gift' idea would go over but after today I know it was a huge success. My mom has my ORIGINAL Kamado Joe Classic. When I got a different classic, I moved this one to her house where she and my dad cook on it fairly often... At any rate, my mom chose prime rib and whatever I wanted to fix with it as her choice for this meal. I picked up a nice prime rib roast at Costco. I tied it up to hold a nice shape and then seasoned it with salt, pepper, a little paprika, and a little granulated garlic and placed it in a vacuum seal bag. I let that rest in the refrigerator for 24 hours. I used my Nomiku sous vide controller to cook this roast at 132°F for 7.5 hours. After that time was up, I removed the roast from the vacuum seal and patted it dry with paper towels. I applied a paste I had made of dijon mustard, olive oil, thyme and rosemary to the outside. I seared it off on the outside on the cast iron griddle in the Kamado Joe Classic... It was cooked to perfection. This is the first time I have tried a prime rib via sous vide and I would not hesitate to do this again. I do prefer the rotisserie for this but in today's cook I was more concerned with having dinner on the table at a specific time and this sous vide cook allowed me to do that hassle-free. Before the prime rib went to the grill, I cooked this: This is my favorite pie. It's the peach pie with the filling that includes Grand Marnier and Amaretto... awesome stuff.... It was a good day... one of those days where I cooked all day For sides on this meal, I made roasted potatoes, roasted asparagus, and I also made a horseradish dip to go along with the prime rib for those who wanted it.
  13. At $12 for the digital version Vs $49 for the hard cover---- the digital version of Under Pressure: Cooking Sous Vide ( The Thomas Keller Library) Kindle Edition is an affordable way to explore this often mentioned book. I have only just started reading it. So far it is framing Sous Vide with in the pursuit of perfection. Some of the reviews say it is of limited value for the home cook who does not have access to the equipment and large staff of Thomas.. My initial impression is that you will get a good sense of what is wort cooking by this method.
  14. After talking about this recently here I decided to put a sous vide chicken breast together for lunch today... This breast is still partially frozen, but that's ok too. I seasoned it with some salt, pepper, and a dash of basil pesto... I put it back in the vac seal bag and tossed it in a 145 degree water bath. It will live there for 2 to 2.5 hours. I will pull it out and sear it with a culinary torch when it's done... I'll make a photo of that and post it here after lunch....
  15. 3 pound brisket flat. Rubbed with MeatChurch Holy Cow and a touch of prague powder, and sous vide at 155F for 24 hours. Rapidly chilled, and in fridge overnight. Added some more rub, and smoked this afternoon over apple wood for 3 hours at 275F. For a small flat with not a lot of fat, I was blown away by the tenderness and moisture level. A bigger brisket, with a good fat content would be out of this world. This was 100% indistinguishable from a traditional smoked brisket, in my experience (have done a dozen or so)
  16. I have been working to expand on an idea we have been using for some time called "Freezer to Crock Pot". Simply put we put all ingredients for a crock pot meal together and freeze it. Do 6-8 this way on a Sunday afternoon and when we need something easy the contents go from the freezer to the crock pot. Now thinking about this idea and sous vide I want to prepare in advance some meals that can cook in a similar way but avoid the issue crock pots have of over cooking the meat. I also want to have the meat ready to eat straight out of the water bath, This is not new but I have a little twist, I'll freeze the meat after the sear for a water batch later. I put a heavy sear on a 2.5 pound beef should roast. Some smoked salt, fresh ground black pepper, fresh thyme and butter. Now it would be frozen until I wanted a easy meal. It's now been in the water bath for 7 hours and will be ready in about 3. A 10 hour cook because I want to make sure it comes out tender. Cooking it at 131f. I'm hoping the heavy sear will survive and the great flavor is infused throughout the roast. Serving tonight with homemade mashed potatoes and fresh cooked green beans. I'll post a follow-up later. Next leg of this will be also cooking potatoes and greenbeans in the water bath at the same time to make the entire meal turnkey.
  17. Sous Vide Pork Loin The new Anova was going to get its chance at a meat meal. In rummaging in the freezer I found a 2.75 lb boneless pork loin which was then conventionally thawed. Lucky for me the vacuum seal package I did for the pork when it went in the freezer was too long. Which was nice as all I did was trim off the seal to season the pork and then vacuum/reseal the same bag. Time for a simple low maintenance cook while we were busy around the house. The loin was rubbed with butter, spritzed with Lea & Perrins and liberally dusted with Montreal Chicken seasoning. Marinated in the fridge for a couple of hours after vacuuming and sealing. Processed at 140 degrees cold from the fridge for 3 hours. This gave a “medium” cook result. 2.5 hours got the meat to 135 degrees so it got 30 more minutes to get closer to 140. One can definitely see that food items that are thick take extra time. The loin was 3 inches thick, 4 inches wide, and 7+ inches long. The loin was dried off after removal and browned in a hot pan on the stove. It was so juicy, tender, and flavorful through-out that we did not bother with a pan sauce from the liquid in the pouch – but the juice was delicious and was saved as a basis for a sauce for the leftovers. It is a different look and feel to the meat with a very uniformly cooked cross section. Kinda looked like ham when cooked to medium temperature, which on the first bite or two tends to fool the eye/taste relationship and expectations. No, it's not a canned ham. LoL It did make for a good and tasty “hands-off” meal. Searing on the Kamado with a hand full of wood pellets tossed on the fire for a burst of smoke would have made it even better.
  18. Sous Vide Bread Pudding with Bourbon Sauce and a Custard Bonus I planned a multi-part sous vide meal this evening. The main was a pork loin. This post is about the dessert course which was to be consumed as a late evening snack. After the pork was finished in the water bath the temperature was raised to 170 degrees. A bread pudding using day old homemade French bread (compliments of my son) was the main actor. The recipe is a family recipe of my mother’s - basic ingredients are bread, whole eggs, egg yolks, butter, sugar, whole milk (we actually used the skim on hand + evaporated milk), vanilla, salt, and raisins. The sauce is butter, sugar, egg, vanilla and bourbon prepared on low heat. Yummm… We chose to cook this in wide-mouth tapered pint size mason jars. Jars were sprayed with cooking spray before adding the bread and raisins and filling with the custard mix. Tap the jars to settle the filling and top off with extra custard. Processed for 2.5 hours because of the diameter of the jars. The time was just about right as the pudding, when removed and measured, was 168 to 169 degrees in the various jars. The jars were periodically rotated and shifted around in the bath as I was concerned that the three jars in the smaller cambro would not permit the optimum water circulation. After a short cooling, I ran a knife around the inside of the jar and the pudding came right out taking some care to keep it intact. Since the top was sauced, I did not brown/toast under the broiler. The consensus was this was a cook to repeat... and with a lot less of the worry usually associated with cooking a bread pudding in the regular oven - albeit, a cook that takes 3 times as long. Lagniappe - a Custard The extra uncooked custard mixture set aside in the refrigerator. It was loaded into 2 pint jars after the pudding finished and the temperature was reset to 176 to stay below the curdling temperature. Cook time 2 hours. At 1.5 hours it did not pass the dry tooth pick test. At 2 hours it was still “wet” but at temperature. So out it went to cool. It came out nice – light with a creamy texture – a very “soft” custard. Delicious and worth doing all by itself. Had I been using a larger cooking container I probably would have done the pudding and custard together at the lower pudding temperature for the full cook period.
  19. A Simple Sous Vide Rum Poached Apple Dessert My Anova Precision Cooker WiFi & Bluetooth circulator arrived at the door today as dinner was being prepared. I abandoned dinner (chicken tacos) to my capable son and just had to play with the new cooking toy. Here's what happened: After unpacking and fiddling around with it including configuring for Bluetooth and WiFi and testing how long it took to heat a gallon and half of tap water to 170 degrees, I just HAD to cook something – anything.. anything.... Hummm… apples! Used three apples peeled, cored, and sliced into wedges. Added 2 Tbs coconut sugar, a measure of cinnamon, a pinch or two of nutmeg and…and… and,, aha… 3 Tbs plus an extra squirt of black rum. Sealed in quart bag removing the air. Devised a cajun swamp engineering hold-down using a spider and a bulldog clip for the bag that wanted to float and set cook time using the phone app for 2H15 minutes. Fell asleep in the chair during the cook and wound up cooking it for almost 2H30. No big deal. The result… light, not too sweet, firm and still slightly crunchy poached apples with a delicious sauce. The flavor of the rum really stayed intact. Finish with a pinch of salt before serving. A much different result from cooking in an open pot. A nice balance for a late evening treat. Success!
  20. Mother's day discount on the WiFi version of the Anova Sous Vide circulator. Code: LoveMomWiFi
  21. So as most of you know, I was early on the sous vide bandwagon, well before I joined the Guru. I have the original Anova circulator. But like many of you, I wanted to try sous vide before I bought a circulator to see if I liked it. This was all done in Dec 2013. So how to test it out? Simple... Buy a couple cheap 300W "coffee cup heaters", add it to many hundreds of dollars of homebrewing equipment, and cook on! In all honesty, this worked great. It held temp perfectly, the pump certainly kept the flow high enough that there was no temp stratification or gradation in the pot, and even though it was only 600W, I kept the total water volume low enough that I had no trouble with heat. The results on this tri-tip were great... But I *immediately* went out and bought my Anova after this... This was WAY too much work for sous vide.
  22. Sous Vide Creme Brulee 2 c heavy cream 1/4 c sugar 4 large egg yolks 1 tsp vanilla Set up your sous vide for 180F. Mix all the ingredients, then put in a ziplock and let that sit for 20 minutes or so to let the bubbles subside. I mixed it in my Vitamix, but I think it made it a bit too airy. Next time, I'll mix it by hand. Close the ziplock removing as much air as possible. Drop the bag in the bath for 30 minutes. Pull the bag after 30 minutes and squeeze the bag to mix it all up, then let it cool off a bit. Cut off a corner and pour into ramekins and refrigerate them for at least 4 hours. If there are bubbles on the top, you can use the torch to pop them, but it won't affect the overall quality, IMO. When ready to serve, sprinkle the top liberally with sugar - about 1 - 2 Tbls. Get out your torch and fire the tops until the sugar browns. Let them sit a bit to cool the ramekins before you serve them. So easy and so decadent.
  23. I tried my hand at sous viding some yogurt this weekend. Here is the recipe I followed (I doubled this because I couldn't find a smaller jug of whole milk. Ingredients: 800 grams of whole milk 40 grams of live culture yogurt - make sure it has live cultures. Plain works best, vanilla flavored would be an okay substitute. Set up your SV bath at 109F Warm the milk in a pot on the stove set to low heat. You want to get it to 180F. Stir and scrape the bottom with a spatula to make sure you don't scald it. A little over 180 is no big deal. Once you hit 180, pull the pot from the stove and let the milk cool to 110F or a bit below. You can dip the pot in an ice bath if you want to cool it quicker. Put the 40g of yogurt into a bowl. Spoon in a small amount of the milk into the bowl while gently stirring. Slowly begin to incorporate more of the milk while gently stirring. Once it's all combined, transfer it to sterilized mason jars. Screw on the lids hand tight. Put the jar or jars in the bath and let them go for at least 5 hours. A bit more time won't hurt anything. Transfer the jars to the fridge and let it set up overnight and you're ready to go. The yogurt is a bit thin. You can thicken it by straining through some cheesecloth for a few hours (1 - 2 should get you close to the store bought variety) or overnight (should be like a thick Greek yogurt or even mascarpone cheese). Once you get the hang of it, you can mess around with the incubation times and temps. You can't go over 113F or under 86F. The higher temp will produce 'coarser' yogurt that separates from the whey easily. Lower temperatures will take longer - at 86F, you'll need about 18 hours! But produces a creamier, more delicate yogurt. You can flavor the yogurt when you are ready to eat it or sue it in your favorite recipes that call for plain yogurt.
  24. Want a fool proof way to know when your brisket will be done and ready to serve? Try it sous vide with a finish on the grill! It's time for the October Sous Vide cook and this month's cook features a 3 pound brisket flat from: Omaha Steaks - http://www.omahasteaks.com cooked with our sous vide immersion circulator from: Nomiku - http://www.nomiku.com(Discount Code: KAMADONOM) This cook came out PERFECTLY! One of the great aspects of cooking a brisket sous vide is that you KNOW WHEN IT WILL BGE READY!! There is no guessing! Here's the recipe for the Sauce: Whiskey Barbecue Sauce: 1/2 sweet onion, coarsely chopped 4 cloves garlic, peeled and smashed 3/4 cup whiskey (I used Maker's Mark) 2 cups ketchup 1/3 cup apple cider vinegar 1/4 cup worcestershire sauce 1 teaspoon hot sauce (I used Sriracha) 1/2 teaspoon salt 1/2 teaspoon pepper Place the chopped onion, garlic, and whiskey in a sauce pan and bring the whiskey to a boil. Once boiling, reduce to a simmer and let simmer for 10 minutes. Combine the rest of the ingredients in a mixing bowl and mix well. Add to the whiskey mixture after the simmer is complete and return to a simmer. Let simmer until it slightly thickens. Remove from heat and strain the solids from the sauce (or use an immersion blender to combine if desired). Allow the sauce to cool and use immediately. Store leftovers in an air tight container in the refrigerator for up to two weeks or so. Enjoy!
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