Yes I think you’re right Mark. The marinading especially. Very popular here as well.
Seems that when cattle were free range, the tri-tip or in Canada the bottom sirloin, was mostly ground up, but now with the advent of ‘lazy cow’ farms (not ranches) it’s more tender and seems to be a nice balance of tenderness and flavour. My one experience was from the cows on Maui where they live on the side of a mountain and perhaps are not as tender. It might as well have been chuck. I bent my knife.
Seems that when cattle were free range, the tri-tip or in Canada the bottom sirloin, was mostly ground up, but now with the advent of ‘lazy cow’ farms (not ranches) it’s more tender and seems to be a nice balance of tenderness and flavour. My one experience was from the cows on Maui where they live on the side of a mountain and perhaps are not as tender. It might as well have been chuck. I bent my knife.
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A cod recipe I delight in! We had some fresh Atlantic cod into the store this morning:
Preheat oven to 375F
Take two 6 oz cod filets and sautee in a hot buttered non-stick pan, basting with the butter. Place in 375F oven (approx 14 mins).
Plate the fish.
Slice 1 cup cherry tomatoes, a 1/3 cup of capers, 1/2 cup of green olives, fresh dill and two tbsp of lemon juice. Sautee tomatoes in the fry pan with 3 tbsp of butter, after they blister add the remaining ingredients and sautee for 2 minutes. .
Tomato, olive and caper sauce over the plated fish.
It is a really delightful. I served with home fries and green beans.
Preheat oven to 375F
Take two 6 oz cod filets and sautee in a hot buttered non-stick pan, basting with the butter. Place in 375F oven (approx 14 mins).
Plate the fish.
Slice 1 cup cherry tomatoes, a 1/3 cup of capers, 1/2 cup of green olives, fresh dill and two tbsp of lemon juice. Sautee tomatoes in the fry pan with 3 tbsp of butter, after they blister add the remaining ingredients and sautee for 2 minutes. .
Tomato, olive and caper sauce over the plated fish.
It is a really delightful. I served with home fries and green beans.
Valentine's dinner, one dish at a time. Due to the very relaxed and champagne induced mood, not all picture are 'picture perfect', nor were they taken at the right time. Please forgive. When you love your better half as much as I do mine, things like taking studio quality pictures are less important than the moment itself. Nonetheless, I hope you enjoy. I will not fill up these posts with anything other than the basics. Don't even ask about the plating technique. You all can do better for sure.
The green clip is to identify the best tail so my honey got it. Unfortunately it fell over for picture time.
Stuffed lobster
Topping was a creamy tiger prawn, shiitake mushroom and fried shallot sauce, then thickened with home panko.
The green clip is to identify the best tail so my honey got it. Unfortunately it fell over for picture time.
Stuffed lobster
Topping was a creamy tiger prawn, shiitake mushroom and fried shallot sauce, then thickened with home panko.
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Bacon wrapped scallop medallions. Bacon cooked 3/4 the way first then air fried. Post cooking pictures seem to be missing.
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There was a garlic toast that was rather normal (no pic) but we did have a Banh Bai style dessert (Honey's dish) and later on as we continued to enjoy the champagne, we also had a slice of strawberry cheesecake and a chocolate coated strawberry (both sore bought)
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Ay.... you just never knew how to prepare the tri tip.
Dry rub it, cook it over oak coals, slowly lowering the grate to keep the heat constants.
Drink beer.
Grass fed cows are best. Just got to know how to tenderize them.
BTW, there are some awesome whole tri tip cooking methods for the sous vide. My favorite is brined with beer/tequila/salt.. etc... overnight, then sous vide at 129 for four/six hours and then seared in a blazing hot propane grill. Sliced on the bias...
Chuck? Always braised... or made into burgers.
We got the braised "ossobuco" tri tip in the sous vide... it will be 48 hours this dinner, we'll see how it turned out. 140F. I did brown the meat and precooked the whole thing for 10 minutes before bagging...
This I find amusing but not surprising considering the source.
Now you're making sense.
The second part of that statement is correct at least.
Stupid me, I should have known to pack my immersion cooker when I went on vacation. If I don't die from laughter, I might remember next time.
I will never buy a bottom sirloin when a chuck or brisket can be done immersion style. It just doesn't make any sense to buy a less tasteful meat for a higher price unless it is already tender and doesn't require immersion cooking.
Braising? Are you out of your mind? Pay all that for something you make taste good by searing and then simmering the crap out of it?
No thanks, I will cook modern style. For the same reason I no longer drive my 1964 Buick Wildcat.
Braising? Are you out of your mind? Pay all that for something you make taste good by searing and then simmering the crap out of it?
No thanks, I will cook modern style. For the same reason I no longer drive my 1964 Buick Wildcat.
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What?
Ay, you people out in the colonies... grinding your chuck...
https://www.pardonyourfrench.com/classic-french-beef-bourguignon/
You don't pack your cooking utensils when you travel?
Look, there is ONE cooking utensil that we always pack... the hot pot and the coffee filters. If we go for longer than a week -and not to visit family- then we also pack the moka pot. Indeed, in Barcelona we bought a moka pot and we bought lots of Illy preground expresso.
But then, you wouldn't take a moka pot to a place where they sell you much nicer ones for 14 euros. -including VAT Sadly we left it there as a gift to the next tenant.
https://homagetobcn.com/barcelona-kitchen-shops/
We left the mocha pot behind because we have three at home and our luggage was bursting with stuff.
Any food to declare? No, no.... while I was holding a shopping back from the Corte Ingles charcuterie. ;-)
When we go on road trips, we cook most of our food. We got one of them plug in coolers, so we're a veritable mobile charcouterie... some people have picnics, we have taken that to a different level.
Life is too short not to take your cooking with you. Some people take an RV, we take the kitchen.
This is us taking a break in Robson Street. ( We made poutine for les Gendarmes at the Peace Arch... so they let us in with no issues, coming back entailed some cheeseburgers and Freedom Fries .).
This is us when we did a tour of the SouthEast. This one was my favorite as it could carry prodigious amounts of beer in the cooler.
I'm planning our next trip to the PNW
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Ok, so we made the tri tip in the sous vide... braised in an ossobuco style.
It was interesting.
It does lack some of the tomato/sweetness that you get when you make it in the oven at higher temps. There the tomatoes and the added wine/sherry add sweetness that did not develop in the sous vide. Even though I did cook it for 15 minutes in the beginning before bagging... hoping to cook the tomatoes and cook off the alcohol.
The meat, interesting as well. I think it is a bit too dry of a cut for long, low cooking temps. I think that doing it as a steak and cooking it for just an hour per lb at 130F in a dry rub and then finishing it in the BBQ grill works quite well, but achieving the full on "melts in your mouth" palate requires a meat with more fat.... like short ribs and chuck roast. As it was, the taste after 48 hours was extremely good. The meat was very tender NOT fibrous at all and it had a very good "bite feel"... It didn't really need a knife, but having one was useful. Unlike short ribs at 48 hours which fall apart, not fibrous.
It actually felt like a good steak, without the fattiness.
Something else, I put a teaspoon of Spanish paprika ( half smoked, half bittersweet ). The expected taste did not appear. And the bay leaves were muted. Mostly the flavors that came through were the oregano and parsley. Do different types of herbs/spices need different temps to develop?
Lessons learned?
(1) Ossobuco or anything that has tomato and/or wine won't caramelize in the sous vide. It's too cold.
(2) The best "bite feel" for beef is 48 hours for meats that have embedded fat in them.
(3) Tri tip for 48 hours works, but it should be a "stew" not relaying on tomato and wife.
(4) Mediterranean stews need the oven and higher temps to let their herbs and spices shine. And the sugars to develop.
It was very good though. It was unexpected.
It was interesting.
It does lack some of the tomato/sweetness that you get when you make it in the oven at higher temps. There the tomatoes and the added wine/sherry add sweetness that did not develop in the sous vide. Even though I did cook it for 15 minutes in the beginning before bagging... hoping to cook the tomatoes and cook off the alcohol.
The meat, interesting as well. I think it is a bit too dry of a cut for long, low cooking temps. I think that doing it as a steak and cooking it for just an hour per lb at 130F in a dry rub and then finishing it in the BBQ grill works quite well, but achieving the full on "melts in your mouth" palate requires a meat with more fat.... like short ribs and chuck roast. As it was, the taste after 48 hours was extremely good. The meat was very tender NOT fibrous at all and it had a very good "bite feel"... It didn't really need a knife, but having one was useful. Unlike short ribs at 48 hours which fall apart, not fibrous.
It actually felt like a good steak, without the fattiness.
Something else, I put a teaspoon of Spanish paprika ( half smoked, half bittersweet ). The expected taste did not appear. And the bay leaves were muted. Mostly the flavors that came through were the oregano and parsley. Do different types of herbs/spices need different temps to develop?
Lessons learned?
(1) Ossobuco or anything that has tomato and/or wine won't caramelize in the sous vide. It's too cold.
(2) The best "bite feel" for beef is 48 hours for meats that have embedded fat in them.
(3) Tri tip for 48 hours works, but it should be a "stew" not relaying on tomato and wife.
(4) Mediterranean stews need the oven and higher temps to let their herbs and spices shine. And the sugars to develop.
It was very good though. It was unexpected.
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Heck of a deal on frozen pork 'back' ribs.
She requested dry rub and I said honey, I have just the thing for it.
C'soned salt she asked?
Ya babe, C'soned salt.
Oh, and I'll need the bathtub tonight, It's too cold outside.
12 hours at 160ºF and finished in the air fryer.
She requested dry rub and I said honey, I have just the thing for it.
C'soned salt she asked?
Ya babe, C'soned salt.
Oh, and I'll need the bathtub tonight, It's too cold outside.
12 hours at 160ºF and finished in the air fryer.
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Upper right is a rose from Valentine's day. Got a bunch of reds and oranges for my daughter and one of the oranges fell out so she put it in a bowl. It looks pretty, that's all. It's food for the eyes.
Upper middle are Korean made parboiled razor clams that I soaked in fresh lime juice, a little bit of salt and green onions as a garnish. They need a few days for the lime juice to work its magic... then they are Spanish. ;-)
How much did those ribs run? What kind of rub did you put on them? Hmm... 160F... LOL.... your Anovas don't come metric? 🙂 🙂
The air fryer does a wonderful job of finishing sous vide'd meats.
The ribs were $3 CAD or $2.11 USD lbs.. Frozen and vacuum sealed.
I learned to cook in ºF and just never converted.
The rub was my seasoned (C'soned) salt.
I learned to cook in ºF and just never converted.
The rub was my seasoned (C'soned) salt.
So, you're gonna keep the Cal's Secret Salt recipe to your self, huh?
Keeping it a secret... hmm....
May the dim sum cart crash into your table and spill your beer over the rice bowl.
2 bucks a pound is a very good price. Do you have a garage freezer? Time to stuff it with pork ribs.
Do you vacuum seal meats that are already cooked? I do, I keep them in the garage refrigerator. Then when I want to use them, either warm up the sous vide or just do a low level nuke on the microwave.
Speaking of microwaves. In Japan they refer to the microwave as 「チン」 it's funny..... Ching!
Keeping it a secret... hmm....
May the dim sum cart crash into your table and spill your beer over the rice bowl.
2 bucks a pound is a very good price. Do you have a garage freezer? Time to stuff it with pork ribs.
Do you vacuum seal meats that are already cooked? I do, I keep them in the garage refrigerator. Then when I want to use them, either warm up the sous vide or just do a low level nuke on the microwave.
Speaking of microwaves. In Japan they refer to the microwave as 「チン」 it's funny..... Ching!
I live in a townhouse so no garage but I also have a house close by with a couple fridges and a chest freezer. Those keep me going between meat sales.
Try a Chicken Tikka Masala spice powder, there are also pastes available.
Slight scoring cuts help the mix penetrate the meat.
Many recipes on line, you can look them up.
I used to use a paste with a cilantro, green chili, ginger, garlic, lemon, jeera, red chili powder, cardamom and black cardamom (Amomum subulatum) content as a marinade, cook after 2 hours for chicken...adjust as per the meat.
Slight scoring cuts help the mix penetrate the meat.
Many recipes on line, you can look them up.
I used to use a paste with a cilantro, green chili, ginger, garlic, lemon, jeera, red chili powder, cardamom and black cardamom (Amomum subulatum) content as a marinade, cook after 2 hours for chicken...adjust as per the meat.