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 Sous vide

Change Page: < 1234 | Showing page 4 of 4, messages 91 to 115 of 115
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Greymo

  • Total Posts: 3660
  • Joined: 11/30/2005
  • Location: Marriottsville, MD
Re:Sous vide Sat, 02/1/14 5:52 PM (permalink)
Heck, we don't need any dogs here to hunt racoons.  For some strange reason, our neighbor's stacks of firewood are crawling with them.  I cannot figure it out as we have never seen a racoon near our firewood.
 
#91
    Michael Hoffman

    • Total Posts: 17806
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    Re:Sous vide Sat, 02/1/14 5:54 PM (permalink)
    Gee, after 15 hours at 132 degrees, except for the shape, it looks like a healthy pancreas.
     
    #92
      Michael Hoffman

      • Total Posts: 17806
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      Re:Sous vide Sat, 02/1/14 7:20 PM (permalink)
      Greymo


      Heck, we don't need any dogs here to hunt racoons.  For some strange reason, our neighbor's stacks of firewood are crawling with them.  I cannot figure it out as we have never seen a racoon near our firewood.

      They probably know there's a lawyer in the house and they don't want to get sued.
       
      #93
        Foodbme

        • Total Posts: 9528
        • Joined: 9/1/2006
        • Location: Gilbert, AZ
        Re:Sous vide Sun, 02/2/14 1:26 AM (permalink)
        While it probably tastes OK, I just can't get past the lack of color & "Bark" on the surface of the meat.
        It just doesn't look appetizing to me. I'm pre-conditioned to a roast having a crispy, dark surface and a little char on it. Crunchy on the surface, tender in the middle.
         
        #94
          bartl

          • Total Posts: 1208
          • Joined: 7/6/2004
          • Location: New Milford, NJ
          Re:Sous vide Mon, 02/3/14 12:41 PM (permalink)
          Foodbme
          While it probably tastes OK, I just can't get past the lack of color & "Bark" on the surface of the meat.
          It just doesn't look appetizing to me. I'm pre-conditioned to a roast having a crispy, dark surface and a little char on it. Crunchy on the surface, tender in the middle.

          Mind you, I never even HEARD of sous vide until this thread. But it makes sense for a number of things. For example, it used to be common for steak houses to pre-cook steaks to very rare, and just finish them off to the desired degree of doneness on order (which is how I got into the habit of ordering them medium rare instead of rare). From what I've been seeing in this thread and have read elsewhere, it seems that now, notably with roast beef, they cook them to the desired degree if even doneness, and finish them off in a convection oven to get the crust (I'm thinking Baked Alaska).
           
          Bart
           
          #95
            EdSails

            • Total Posts: 3551
            • Joined: 5/9/2003
            • Location: Mission Viejo, CA
            Re:Sous vide Thu, 02/6/14 4:45 PM (permalink)
            Last night I had the huge pleasure of dining at Broadway by Amar Santana, one of the top restaurants in Southern California started by one of Charlie Palmer's proteges. Chef Amar spent a good amount of time with me and discussed one of his passions, sous vide.

            I had a delicious Octopus a la Plancha , octopus cooked in the sous vide for 24 hours and then grilled to finish.

            I also had his delicious Balsamic Glazed Duroc Pork Belly, also cooked in the sous vide to make the meat melt-in-your-mouth tender.

            He told me he also cooks his Grilled Smoked Kurobata Pork Delmonico in the sous vide after smoking and before grilling. He also took some chicken out of the sous vide in front of me, to be made into a dish called Mary's Farm Free Range chicken, with chantarelles, ricotta cavatelli, peas, pickled ramps and roasted garlic au jus.
            After tasting what sous vide can do in the hands of a master, I have new respect for the technique. PNWChef, I can hardly wait to taste something of yours made sous vide!
            <message edited by EdSails on Thu, 02/6/14 4:46 PM>
             
            #96
              lleechef

              • Total Posts: 6212
              • Joined: 3/22/2003
              • Location: Gahanna, OH
              Re:Sous vide Thu, 02/6/14 5:40 PM (permalink)
              That certainly is some beautiful food!
               
              #97
                Michael Hoffman

                • Total Posts: 17806
                • Joined: 7/1/2000
                • Location: Gahanna, OH
                Re:Sous vide Thu, 02/6/14 6:20 PM (permalink)
                Good God! EdSails has gone over to the Dark Side.
                 
                #98
                  EdSails

                  • Total Posts: 3551
                  • Joined: 5/9/2003
                  • Location: Mission Viejo, CA
                  Re:Sous vide Thu, 02/6/14 7:37 PM (permalink)
                  Michael Hoffman


                  Good God! EdSails has gone over to the Dark Side.

                   
                  Just needed to treat my system to something different after the Cracker Box and before the Cincinnati Chili Crawl!
                   

                   
                  #99
                    Michael Hoffman

                    • Total Posts: 17806
                    • Joined: 7/1/2000
                    • Location: Gahanna, OH
                    Re:Sous vide Thu, 02/6/14 7:56 PM (permalink)
                    EdSails


                    Michael Hoffman


                    Good God! EdSails has gone over to the Dark Side.


                    Just needed to treat my system to something different after the Cracker Box and before the Cincinnati Chili Crawl!



                    Well, the Cincinnati Chili Crawl is about a gathering. The, um, featured food is just something to whet the appetite for getting together.

                     
                      pnwchef

                      • Total Posts: 2230
                      • Joined: 3/16/2011
                      • Location: Kennewick, WA
                      Re:Sous vide Fri, 02/7/14 9:09 AM (permalink)
                      EdSails


                      Last night I had the huge pleasure of dining at Broadway by Amar Santana, one of the top restaurants in Southern California started by one of Charlie Palmer's proteges. Chef Amar spent a good amount of time with me and discussed one of his passions, sous vide.

                      I had a delicious Octopus a la Plancha , octopus cooked in the sous vide for 24 hours and then grilled to finish.

                      I also had his delicious Balsamic Glazed Duroc Pork Belly, also cooked in the sous vide to make the meat melt-in-your-mouth tender.

                      He told me he also cooks his Grilled Smoked Kurobata Pork Delmonico in the sous vide after smoking and before grilling. He also took some chicken out of the sous vide in front of me, to be made into a dish called Mary's Farm Free Range chicken, with chantarelles, ricotta cavatelli, peas, pickled ramps and roasted garlic au jus.
                      After tasting what sous vide can do in the hands of a master, I have new respect for the technique. PNWChef, I can hardly wait to taste something of yours made sous vide!

                      Ed, I think it was great he spent so much time with you about his passion for the Sous Vide process. I would think the whole meal was full of flavor/melt in your mouth delicious. As you saw with Chef Amar Santana's presentation, his passion for food is over flowing with pride.......This is the kind of Chef and restaurant you want to call your favorite place to dine.
                       
                        pnwchef

                        • Total Posts: 2230
                        • Joined: 3/16/2011
                        • Location: Kennewick, WA
                        Re:Sous vide Fri, 02/7/14 6:20 PM (permalink)
                        Foodbme


                        While it probably tastes OK, I just can't get past the lack of color & "Bark" on the surface of the meat.
                        It just doesn't look appetizing to me. I'm pre-conditioned to a roast having a crispy, dark surface and a little char on it. Crunchy on the surface, tender in the middle.

                         
                        Ok, now for Foodbme, I reheated the roast in the Sous Vide at 131 degree for about an hour.  I browned the seasoned roast top round  in butter. Then served it with roasted red potatoes, roast beef slices with horseradish sauce. The meat was as tender as a Prime Rib, not bad for a tough piece of meat.
                         

                         
                        Notice, when cooking this roast and reheating it, it still has nice red meat......
                         

                         
                        These are the roasted potatoes, I do use the stove oven every now and then.....
                         

                         
                          EdSails

                          • Total Posts: 3551
                          • Joined: 5/9/2003
                          • Location: Mission Viejo, CA
                          Re:Sous vide Fri, 02/7/14 6:28 PM (permalink)
                          I am amazed, pnwchef, that the roast still has that perfect pink color. it looks delicious!
                           
                            lleechef

                            • Total Posts: 6212
                            • Joined: 3/22/2003
                            • Location: Gahanna, OH
                            Re:Sous vide Fri, 02/7/14 6:53 PM (permalink)
                            I'm amazed he used the stove! 
                             
                              pnwchef

                              • Total Posts: 2230
                              • Joined: 3/16/2011
                              • Location: Kennewick, WA
                              Re:Sous vide Fri, 02/7/14 7:09 PM (permalink)
                              I'm amazed someone is reading this post........
                               
                                Michael Hoffman

                                • Total Posts: 17806
                                • Joined: 7/1/2000
                                • Location: Gahanna, OH
                                Re:Sous vide Fri, 02/7/14 7:15 PM (permalink)
                                It's safer than drinking cyanide.
                                 
                                  JRPfeff

                                  • Total Posts: 2368
                                  • Joined: 12/1/2006
                                  • Location: Pewaukee, WI & Fuquay-Varina, NC
                                  Re:Sous vide Sun, 02/9/14 9:24 AM (permalink)
                                  Over the last few years I have had some really disappointing steaks at steakhouses/restaurants where the quality should be outstanding. I've noticed it mostly with NY Strips and sometimes with ribeyes. The steaks are usually sold as "prime."

                                  I have found the meat to be extremely "stringy" causing me to be unable to completely chew it and eventually spit out the meat to avoid choking.

                                  Could this be related to sous vide pre-preparation by restaurants? Or are they growing beefs different than they used to? I don't think my teeth are any worse than they used to be.
                                  <message edited by JRPfeff on Sun, 02/9/14 9:25 AM>
                                   
                                    porkbeaks

                                    • Total Posts: 2201
                                    • Joined: 5/6/2005
                                    • Location: Hoschton/Braselton, GA
                                    Re:Sous vide Sun, 02/9/14 10:07 AM (permalink)
                                    I doubt very much if sous vide prep has anything to do with what you are describing. All the steaks I've cooked at home by this method have been outstanding. Beef, pork, and chicken have never been "stringy". I think the problem lies elsewhere.



                                    JRPfeff


                                    Over the last few years I have had some really disappointing steaks at steakhouses/restaurants where the quality should be outstanding. I've noticed it mostly with NY Strips and sometimes with ribeyes. The steaks are usually sold as "prime."

                                    I have found the meat to be extremely "stringy" causing me to be unable to completely chew it and eventually spit out the meat to avoid choking.

                                    Could this be related to sous vide pre-preparation by restaurants? Or are they growing beefs different than they used to? I don't think my teeth are any worse than they used to be.


                                     
                                      pnwchef

                                      • Total Posts: 2230
                                      • Joined: 3/16/2011
                                      • Location: Kennewick, WA
                                      Re:Sous vide Thu, 02/13/14 12:32 PM (permalink)
                                      It's time to cut into the Spanish Chorizo and Salami. They both had nice color, wonderful taste. I'm going to make an omelet with a Chorizo tomorrow, I think it will be better eating it with other foods, or with crusty bread and cheese. This recipe called for a lot of Smoked paprika, you can see this is the photo. After I cut into the Chorizo a bit more, I would like to see some of the hot pepper chili flakes I put in this recipe........
                                       


                                       
                                        Michael Hoffman

                                        • Total Posts: 17806
                                        • Joined: 7/1/2000
                                        • Location: Gahanna, OH
                                        Re:Sous vide Thu, 02/13/14 12:41 PM (permalink)
                                        OK. They look good. May I please have a salami and sharp provolone on a sub bun with olive oil, oregano, roasted red pepper and some good black olives? I'll gladly pay you (next) Thursday for a salami sub today.
                                         
                                          ChrisOC

                                          • Total Posts: 901
                                          • Joined: 7/9/2008
                                          • Location: Ocean City, NJ
                                          Re:Sous vide Thu, 02/13/14 12:45 PM (permalink)
                                          They look very good. 
                                           
                                            pnwchef

                                            • Total Posts: 2230
                                            • Joined: 3/16/2011
                                            • Location: Kennewick, WA
                                            Re:Sous vide Thu, 02/13/14 12:51 PM (permalink)
                                            Michael Hoffman


                                            OK. They look good. May I please have a salami and sharp provolone on a sub bun with olive oil, oregano, roasted red pepper and some good black olives? I'll gladly pay you (next) Thursday for a salami sub today.

                                            we can call it a Italian Grinder.............I should have put this on the other post, don't know why the Hell I put it on the Sous Vide post...............
                                             
                                            Thanks Chris..........
                                            <message edited by pnwchef on Thu, 02/13/14 12:52 PM>
                                             
                                              lleechef

                                              • Total Posts: 6212
                                              • Joined: 3/22/2003
                                              • Location: Gahanna, OH
                                              Re:Sous vide Thu, 02/13/14 12:54 PM (permalink)
                                              We were wondering that too
                                              Doesn't matter, they look fantastic.  Nice job, chef!
                                               
                                                felix4067

                                                • Total Posts: 3289
                                                • Joined: 12/13/2003
                                                • Location: Near Grand Rapids, MI
                                                Re:Sous vide Fri, 02/14/14 3:09 PM (permalink)
                                                 
                                                  porkbeaks

                                                  • Total Posts: 2201
                                                  • Joined: 5/6/2005
                                                  • Location: Hoschton/Braselton, GA
                                                  Re:Sous vide Fri, 02/14/14 4:01 PM (permalink)

                                                  Nice article. This item caught my eye.
                                                  https://www.shopstarter.c...08738346/the-searzall/


                                                  felix4067


                                                  Ran across this today... 2014 Is Going To Be The Best Year Yet For Home Sous Vide



                                                   
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