Decision made. Eye of round is in the immersion cooker at 135F as of 5am. It will come out at 5pm and chilled before slicing for sandwich meat.
Disappointed in you Ed. Was hoping for tips on how to sharpen a bread knife!
Aside: until I married a southpaw never realised bread knives were handed
Aside: until I married a southpaw never realised bread knives were handed
It's the little loaves / buns / english muffins / bagels that always trick me into cutting myself. The Big Bertha boules are hefty and wide, so I can put my non-sawing "anchor" hand many centimeters away from the serrated edge.
The Chefchoice 120 does that on the stropping wheel. Takes 30 seconds, twice a year.
Back to the eye of round for a moment.
12 hours at 135ºF and then sitting in the vessel (Coleman cooler) for another 6 hours, then into a cold water bath for overnight then into a 2ºC fridge for another 6 hours, then sliced at 1.5mm. What you see is one of the two.
Folks, we have a winner.
12 hours at 135ºF and then sitting in the vessel (Coleman cooler) for another 6 hours, then into a cold water bath for overnight then into a 2ºC fridge for another 6 hours, then sliced at 1.5mm. What you see is one of the two.
Folks, we have a winner.
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Cal.... sous vide? What kind of a slicer did you use? I need to get a new one, old one broke... darn plastic bracket.
Why the cold bath water?
How about using it like pastrami?
sliced pickles, good mustard on a toasted rye bread?
With a good beer! Of course.
I got two 2 lbs eye of rounds in the fridge... I could do that tomorrow for Wednesday dinner.
Meanwhile. EASTER DINNER
So, daughter made some braised lamb with wine and mirepoix etc.. on Saturday. Chilled it overnight, on Sunday she made a fantastic sauce out of the stock and what not... then roasted some lamb bones -for the marrow inside. Mashed potatoes out of Yukon with truffles... some carrots for show....
Mom took out a bottle of 2017 Firestone Santa Ynez Valley Malbec..
To be honest, I told her next time to just roast the bones, with bread and wines and some olives and tomatoes on the side... but, WTH... it was an Easter Dinner...
She is a great chef!
Why the cold bath water?
How about using it like pastrami?
sliced pickles, good mustard on a toasted rye bread?
With a good beer! Of course.
I got two 2 lbs eye of rounds in the fridge... I could do that tomorrow for Wednesday dinner.
Meanwhile. EASTER DINNER
So, daughter made some braised lamb with wine and mirepoix etc.. on Saturday. Chilled it overnight, on Sunday she made a fantastic sauce out of the stock and what not... then roasted some lamb bones -for the marrow inside. Mashed potatoes out of Yukon with truffles... some carrots for show....
Mom took out a bottle of 2017 Firestone Santa Ynez Valley Malbec..
To be honest, I told her next time to just roast the bones, with bread and wines and some olives and tomatoes on the side... but, WTH... it was an Easter Dinner...
She is a great chef!
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Well, we're on a roll...
Today mom cooked. Mahi mahi, asparagus, spring salad, tomatoes, cucumbers, olives and Spanish wine.
I chose the wine. Rueda is good wine, verdejo variety, mostly in Leon, Spain. I keep some chilled bottles in the garage... this was the last one, so tomorrow I gotta go get a case..
BTW, if you keep track of my pictures, you should be learning by now about good California and Spanish wines. The California wines tend to be expensive by now since by and by we buy and stash them for some time before we drink them, but the Spanish wines we get at the store and seldom pay over 14 bucks a bottle. By and by I don't buy the Big Brands for Big Prices... I buy the good stuff for cheap prices that haven't yet become Big Brands. Nothing worse than finding a wine and then four years later The Crowd finds it and the prices go sky high... like Ribera del Duero.
Similar fates for most wines from Santa Ynez Valley and SLO/Paso Robles.
I approach wine and food the same way I approach audio and life in general. Always looking for value. In my bucket list is to spend a month in Argentina living on meats, tomatoes, bread and Malbec. Mendoza, here we go...
Today mom cooked. Mahi mahi, asparagus, spring salad, tomatoes, cucumbers, olives and Spanish wine.
I chose the wine. Rueda is good wine, verdejo variety, mostly in Leon, Spain. I keep some chilled bottles in the garage... this was the last one, so tomorrow I gotta go get a case..
BTW, if you keep track of my pictures, you should be learning by now about good California and Spanish wines. The California wines tend to be expensive by now since by and by we buy and stash them for some time before we drink them, but the Spanish wines we get at the store and seldom pay over 14 bucks a bottle. By and by I don't buy the Big Brands for Big Prices... I buy the good stuff for cheap prices that haven't yet become Big Brands. Nothing worse than finding a wine and then four years later The Crowd finds it and the prices go sky high... like Ribera del Duero.
Similar fates for most wines from Santa Ynez Valley and SLO/Paso Robles.
I approach wine and food the same way I approach audio and life in general. Always looking for value. In my bucket list is to spend a month in Argentina living on meats, tomatoes, bread and Malbec. Mendoza, here we go...
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You completely missed the joke...
That sharpener is nearly 300CAD over here. As I don't have knives worth that much I'll hold for now until I have some nice steel to sharpen.
Finally broke ground on the veg patch today. slow progress getting the turf up but got the chard in. Beets tomorrow.
I'm thoroughly pleased with my knives made by Glestain and Misono; I recommend you include those brands in a shortlist of candidates to research, when it's time to acquire some nice steel to sharpen. They are stock items, you don't have to endure a 9 month waiting list to purchase.
Not sure I could be trusted with something that sharp. They do look nice though. Not having to cut meat does ease my use cases though.
The shredded cabbage salad that traditionally accompanies Japanese tonkatsu (or any katsu for that matter) can be cut either with a mandoline or a wicked sharp chef's knife. Both are fun, one is more dangerous than the other.
Use 600 and 1000 grit abrasive waterproof paper upside down to sharpen knives, followed by 1200, 1500 and 2000 grit.
Available at auto paint shops, commonly used by painters to refinish paint coats.
I use waterproof carbide blocks, salvaged from my uncle's now closed granite factory, they are fine blocks used in stone polishing machines.
You can also try the medium / fine two sided carbide blocks, about the size of cigarette pack, commonly use by watchmakers to sharpen screwdrivers, a few strokes, followed by water rinse works very well.
Search for "small combination stone"
Available at auto paint shops, commonly used by painters to refinish paint coats.
I use waterproof carbide blocks, salvaged from my uncle's now closed granite factory, they are fine blocks used in stone polishing machines.
You can also try the medium / fine two sided carbide blocks, about the size of cigarette pack, commonly use by watchmakers to sharpen screwdrivers, a few strokes, followed by water rinse works very well.
Search for "small combination stone"
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I use silicon carbide wet/dry sandpaper to sharpen shop tools. Known as the "scary sharp method" , ascending grits are glued (spray glue) to a thick piece of plate glass and the results are superb. I do use a jig to hold chisels and plane irons though. Might have to try it with our knives instead of using the lazy drag through (I know, but it's fast and always at hand)
I got one of these.... it has a motor, lights, button, switch, cord... makes noise, has separated adjusters for different angles you got to use at least two belts to do it right... complicated, not currently available. But it works great, You can take an old worn out knife and bring it back to life within 20 minutes!
Even sharpens my jamon serrano slicer... ( long, slender, flexible, very sharp blade ), great for Japanese styles and my big Chef's knives. I got the sharpest Chinese Cleaver you can imagine.
https://www.amazon.com/dp/B074JJ594L?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1
Even sharpens my jamon serrano slicer... ( long, slender, flexible, very sharp blade ), great for Japanese styles and my big Chef's knives. I got the sharpest Chinese Cleaver you can imagine.
https://www.amazon.com/dp/B074JJ594L?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1