dispose of the idea that sous vide is an acceptable way to cook meat or I will come to your restaurant and skullfuck you on the hostess station in the middle of a friday dinner rush.
TIA.
:lulz:
Quote from: East Coast Hustle on May 20, 2008, 03:50:19 AM
dispose of the idea that sous vide
What's that?
TGRR,
Philistine.
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.
It makes me sad, and a little sick to my stomach.
i think iron chef has made it "trendy"
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.
:x
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.
It makes me sad, and a little sick to my stomach.
ew....
:vom:
Quote from: Felix on May 20, 2008, 06:28:33 AMSous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.
It makes me sad, and a little sick to my stomach.
i don't see what's wrong with that. ECH, please explain what's wrong with this?
just another way of preparing meat. besides, you quickly sear the steak afterwards to give it a brown crust.
i've never had it, but it's supposed to be super tender.
the proteins in muscle meat cook at a temperature of 50-60 degrees C, everything above that will make the meat stringy again.
also, it's not just airtight, but vacuum.
and if it makes you sick to your stomach, realize that you can't do this unless you take some proper hygiene precautions, because obviously it's also the temp at which bacteria love to grow.
Sounds like it's similar to what we do to babyback ribs before they go on the grill. Though we just boil them outright, but it's to tenderize them and marinate them at the same time. We never have any left, so I know they are a crowd pleaser.
I have to go aginst you on this one, ECH. It seems like a kind of "dry poaching".
Slow, low heat? Dammit, now I want a sous-vide pork belly.
I'm against it, unless you can find something non-synthetic to boil it in.
Quote from: Jenne on May 21, 2008, 05:35:05 PM
Sounds like it's similar to what we do to babyback ribs before they go on the grill. Though we just boil them outright, but it's to tenderize them and marinate them at the same time. We never have any left, so I know they are a crowd pleaser.
psst
try braising them
Mmmm, ribs...
Boiling directly in water takes too much flavor out, unless you boil it in a strong stock on low heat.
I usually simmer in seasoned and lightly salted water.
That's essentially what I meant.
Quote from: Squid on May 22, 2008, 05:13:17 AM
Quote from: Jenne on May 21, 2008, 05:35:05 PM
Sounds like it's similar to what we do to babyback ribs before they go on the grill. Though we just boil them outright, but it's to tenderize them and marinate them at the same time. We never have any left, so I know they are a crowd pleaser.
psst
try braising them
Hm, I think we did a variation on braising once, didn't turn out as good...but then we change it up so often, I disremember each time how we did it the last time.
Quote from: Nigel on May 23, 2008, 04:53:00 PM
I usually simmer in seasoned and lightly salted water.
TITCM.
always simmer, NEVER boil.
I smoked a rack of ribs yesterday in pure mesquite wood with very little seasoning. It of course took several hours at 210 degrees but OMG what a flavor. The mesquite totally infused the meat and it was moist throughout. I'm drooling just thinking about it.
mmmmmmmmm
i likes my smoked meeetz
Smoked pork ribs are pretty much my idea of heaven.
Smoking a pork tenderloin today. 8)
I just smoked an ordinary top sirloin and it is AMAZING. I don't know if I can go back to grilled steak after this.
I just smoked a bowl - it was FABOO!
now i want a cigarette
:sad:
The only way I know how to cook meat well, is by cutting it thin and broiling it.
BROILING > BOILING.
do you mean to say that that is an enjoyable way to cook meat or that you are cooking it "well done"?
Quote from: East Coast Hustle on June 07, 2008, 03:59:18 AM
do you mean to say that that is an enjoyable way to cook meat or that you are cooking it "well done"?
the former
ahh. In that case, try not cutting it thin, broiling it under wicked high heat long enough to sear the outside, and then finishing in a 450 degree oven to desired done-ness. If the steak is about 1.5 inches thick, should take you about 3 minutes to get to mid-rare, 5 minutes to medium, and if you like it more done than that you should just eat your shoes.
Quote from: East Coast Hustle on June 07, 2008, 01:52:01 PM
ahh. In that case, try not cutting it thin, broiling it under wicked high heat long enough to sear the outside, and then finishing in a 450 degree oven to desired done-ness. If the steak is about 1.5 inches thick, should take you about 3 minutes to get to mid-rare, 5 minutes to medium, and if you like it more done than that you should just eat your shoes.
Yeah, I prefer my meats on the rare side.
I'll give this a go.
Today I am smoking a whole chicken. I am using only mesquite wood and a beer and mesquite rub. I am seriously drooling every time I go out to check it. This is about a 10 hour process at 200 degrees.
That sounds amazingly delicious.
I will let you know shortly. I only hope it tastes as good as it smells.
Absolutely incredible. Perfectly moist all the way through and the flavor is excellent!
Want!
Here's the kicker. I put two baked potatoes foil wrapped with butter and ground garlic and salt and pepper in the smoker as well. Put the ingredients on the foil. Make a slit in the potato and put the slit on the ingredients. Double foil warp and cook slit and ingredients up.
Excuse me while I finish my Oral Orgasm.
Stop it, you cruel, cruel man!
Now I'm totally sad about my dinner sandwich, even if it did have pickles. :cry:
Dinner sandwich?
Now you have to explain.
I don't remember posting this. I don't remember the circumstances under which I posted it. I think dinner sandwich just means a sandwich, that I had for dinner, but who the hell knows.
Sometimes having a terrible memory can be quite entertaining.
Brain diarrhea. I thought this was fresh. Wasn't looking, and my "recent posts" button has been malfunctioning lately.
Nev-er-miiind.
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.
It makes me sad, and a little sick to my stomach.
Yeah...that sounds like the perfect handling conditions for a food-borne illness nightmare.
Mexico, spreader of E-Coli and Salmonella. DONT EAT THE TOMATOES!
Quote from: navkat on October 29, 2008, 09:49:47 AM
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.
It makes me sad, and a little sick to my stomach.
Yeah...that sounds like the perfect handling conditions for a food-borne illness nightmare.
Not just ANY food-borne illness, mind yuo. We're talking about airtight plastic bags here, meaning an oxygen-free environment for happyfun things like botulism.
Quote from: Cainad on October 29, 2008, 05:20:26 PM
Quote from: navkat on October 29, 2008, 09:49:47 AM
Quote from: Felix on May 20, 2008, 06:28:33 AM
Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point for long periods of time.
It makes me sad, and a little sick to my stomach.
Yeah...that sounds like the perfect handling conditions for a food-borne illness nightmare.
Not just ANY food-borne illness, mind yuo. We're talking about airtight plastic bags here, meaning an oxygen-free environment for happyfun things like botulism.
Do not taunt happy fun botulism?
Taunt? Never!
Everyone knows that all the kewl kidz thrive in an oxygenless environment.
Quote from: First City Hustle on May 20, 2008, 03:50:19 AM
dispose of the idea that sous vide is an acceptable way to cook meat or I will come to your restaurant and skullfuck you on the hostess station in the middle of a friday dinner rush.
TIA.
Bump, because I'd really like to see this happen.
Someday I will go back to the restaurant business, and I honestly feel really sorry for the people that happens to.
Quote from: First City Hustle on October 11, 2010, 10:24:54 PM
Someday I will go back to the restaurant business, and I honestly feel really sorry for the people that happens to.
Did you ever dump those prehistoric beasties under the wharf back in Maine?
oh yeah. I dumped them the day after I acquired them. In fact, a few days later the GM took her son out on the wharf so he could look at the "eels". :lulz: