One of my favourite pubs as a student was called 'The Baron of Beef'. Proper pub with sawdust on the floor. Happy memories
Getting back on track, two more ribeyes are in the bath, to be followed by a brisket (36 hours @155 is what I'm seeing) and I'll be roasting a bit of pork belly for tonight's dinner.
Pork belly will soon be in my belly.
Scotched, oiled and rubbed.
After 15-20 min at 500°
After 2.5 hrs at 325°
I'm throwing a baguette in the oven now and chowing. Cheers y'all
Scotched, oiled and rubbed.
After 15-20 min at 500°
After 2.5 hrs at 325°
I'm throwing a baguette in the oven now and chowing. Cheers y'all
I went to Costco... saw that pork... ended up buying the pork belly cuts.... It's a wonderful Okinawan dish. I think I'll ask wife to make it.
They parboil the pork in a teriyaki like sauce... for hours and hours. On top of rice, with a cold beer, it's awesome.
They parboil the pork in a teriyaki like sauce... for hours and hours. On top of rice, with a cold beer, it's awesome.
Another sous vide experiment is underway. Based on the almighty internet, I seasoned a brisket and put in the bath @155 for 36 hours. Might invite the kids/grandkids over for a mid afternoon meal on Sunday with a disclaimer that the meal MAY turn out to be pizza if things go sideways
TOO HOT.
Turn it down to 140F, no more... 48 hours.
Otherwise you'll get a bunch of fibrous stuff.... the brisket doesn't have enough fat in it.
I only cook things about 150F for chicken, which I put in for 165F for three hours. Even pork, just 150F max.
Heck, try pork at 145F for six/seven hours... makes great carnitas.
Brisket at 155.... Pffft.... WTH posted such?
Turn it down to 140F, no more... 48 hours.
Otherwise you'll get a bunch of fibrous stuff.... the brisket doesn't have enough fat in it.
I only cook things about 150F for chicken, which I put in for 165F for three hours. Even pork, just 150F max.
Heck, try pork at 145F for six/seven hours... makes great carnitas.
Brisket at 155.... Pffft.... WTH posted such?
What??? But I found it on the internet...
I actually found multiple sites recommending that temp and thought I'd try it. Busy with the grill at the moment as I'm about to sear the other two ribeyes I cooked earlier in the week but will revisit what I read and will be back
I actually found multiple sites recommending that temp and thought I'd try it. Busy with the grill at the moment as I'm about to sear the other two ribeyes I cooked earlier in the week but will revisit what I read and will be back
A simple but very tasty and super healthy Saturday night meal for two, Asian fondue.
Tiger prawns
Shimeji mushrooms
Spinach
Fresh egg noodle
Broth 1 (right): Tom Yum'ish
Broth 2 (left): Salty, spicy and tangy with crab floss
Honey's special frozen cheesecake for dessert. Because neither of us likes it very sweet, Is a combo of cream cheese, yogurt, passion fruit, a touch of sugar and topped with a blueberry puree.
Tiger prawns
Shimeji mushrooms
Spinach
Fresh egg noodle
Broth 1 (right): Tom Yum'ish
Broth 2 (left): Salty, spicy and tangy with crab floss
Honey's special frozen cheesecake for dessert. Because neither of us likes it very sweet, Is a combo of cream cheese, yogurt, passion fruit, a touch of sugar and topped with a blueberry puree.
Attachments
@tonyEE well, the brisket turned out good but not great. The table went pretty quiet after being served which is always a good sign but it was a little dry for my taste... except the fatty end, which was very good. Live and learn. Serious Eats is generally fairly reliable but The next brisket/sous vide experiment will indeed be cooked at a lower temp unless I decide to just go low and slow traditional style on the pit.
I have a large pork shoulder that may be next in line though. Fair weather lining up with a weekend is the real determining factor.
I have a large pork shoulder that may be next in line though. Fair weather lining up with a weekend is the real determining factor.
One of the limitations with sous vide cooking is braising with wine and tomatoes.
There are some beef meals where I use a cup, or more, of a good Oloroso Sherry... sometimes perhaps a couple of shots of a nice Bas Armagnac. Then over the cooking time, the mushrooms will get introduce. The tomatoes get cooked a bit in the beginning but they need time and oxygen to release their sugars and forget their acidity...
Braising meats like that just doesn't work in the sous vide. The alcohol needs to evaporate while doing its magic on the meats and the sauce remains too acidic. For that we got a nice collection of enameled cast iron pots.... and a big enough oven. The old fashioned way, three to four hours... great Sunday dinners.
At 300F or lower, I can make some beef dishes that you can't dream of making in the sous vide...
https://spanishsabores.com/fricando-recipe-slow-cooked-beef-stew-with-mushrooms/
In my experience, pork shoulder will do fine for 24 hours... only beef ribs, with their fat, cook longer at 48 hrs. At 140F, no more, no less.
Here's a source to get dried mushrooms... but I don't know if they ship to Canada..
https://www.forestmushrooms.com/
There are some beef meals where I use a cup, or more, of a good Oloroso Sherry... sometimes perhaps a couple of shots of a nice Bas Armagnac. Then over the cooking time, the mushrooms will get introduce. The tomatoes get cooked a bit in the beginning but they need time and oxygen to release their sugars and forget their acidity...
Braising meats like that just doesn't work in the sous vide. The alcohol needs to evaporate while doing its magic on the meats and the sauce remains too acidic. For that we got a nice collection of enameled cast iron pots.... and a big enough oven. The old fashioned way, three to four hours... great Sunday dinners.
At 300F or lower, I can make some beef dishes that you can't dream of making in the sous vide...
https://spanishsabores.com/fricando-recipe-slow-cooked-beef-stew-with-mushrooms/
In my experience, pork shoulder will do fine for 24 hours... only beef ribs, with their fat, cook longer at 48 hrs. At 140F, no more, no less.
Here's a source to get dried mushrooms... but I don't know if they ship to Canada..
https://www.forestmushrooms.com/
Last edited:
OK.... but in the PNW you gotta be careful about what kind of mushrooms you use.
You don't want to start seeing colors after dinner and yearning to play Pink Floyd... 🍄🍄💫💫🌈🌈
I used that store to get dried mushrooms... they got great prices on dried morels, chanterelles and their plain mushroom medley.
You don't want to start seeing colors after dinner and yearning to play Pink Floyd... 🍄🍄💫💫🌈🌈
I used that store to get dried mushrooms... they got great prices on dried morels, chanterelles and their plain mushroom medley.
Gosh, this is the first I've heard of that. Thanks for bringing it to my attention.
Don't be so sure. I might want to be 20 again before I die.
Tony, Tony, Tony. What are we going to do with you?
Look what I am doing in your honour.
Perhaps you can explain what Lonza is to the masses.
This time I have two.
The smaller 2.4kg (right) is fennel flavoured while the 2.8kg is garlic.
10 days in the fridge and then a month or so in the 'dryer'.
Look what I am doing in your honour.
Perhaps you can explain what Lonza is to the masses.
This time I have two.
The smaller 2.4kg (right) is fennel flavoured while the 2.8kg is garlic.
10 days in the fridge and then a month or so in the 'dryer'.
Attachments
Tony, you need to visit this area more. Mushrooms don't come via online. We go to our backyards. Same with escargot, which I know you love so much.
A good friend of mine is a mycologist and he is my go-to for making sure I don't eat the wrong wild mushrooms. I'm referring to the kind that might lead to organ failure. Alders are all over my property and while I haven't found morels or chanterelles at my place, oyster mushrooms are easy to find and identify.
Another friend specializes in the once-again-acceptable therapeutic varieties... I'm not sure I'm ready for what's considered a therapeutic dose
Another friend specializes in the once-again-acceptable therapeutic varieties... I'm not sure I'm ready for what's considered a therapeutic dose
I do like escargots.
As a kid we used to go to our private lot in the hills and pick them after the rain. Then my grand mother would put them in a cage for the whole week with lettuce... it cleans their insides. For Sunday dinner she'd make them. They were delicious with olive oil, garlic, parsley, salt and white wine.
We also got fresh mushrooms.
Today, we get our mushrooms online, dried. Stuff like Morels and Chanterelles have their growing seasons and having them dried in the cupboard is very useful. The outfit whose link I provided do a very good job of drying them fresh.
There are, obviously. no fresh mushrooms on the hills near by, unless sagebrush and cactii have them... No snails either... the rattlers ate them all.
I also gave you all the link to Catalan Fricando... which is an awesome dish.... that was in Barcelona, last June. ( The octopus was on romesco sauce )....
Attachments
Last edited: