Sorry no pics, but wife made this http://www.epicurious.com/recipes/food/views/cider-brined-mustard-glazed-pork-loin Make that shit.
this is my problem, my oven doesn't quitteeeee get there so Im always having to broil + stovetop it to get it finished right need a solid modern 550+ convection to get there
allothersnsused but I trust Kenji http://www.seriouseats.com/recipes/2016/09/sous-vide-tuna-recipe.html
rub with EVOO Salt and heavy pepper. cast iron as hot at you'd want it to finish a reverse seared steak 1:15-1:30 per side. I just flip every 30 seconds to check up on the crust but never more than 3 min total. decent sauce is just soy + minced garlic edit: i honestly wouldn't see the logic in sous vide for this since all you do is sear it anyways. if it's good quality tuna I wouldn't want to cook the inside at all but that comes down to preference.
Haven't had sous vide tuna but I like it best when seared real hot with a sesame seed crust and basically sashimi in the middle. Usually do a sauce with a little sesame oil, soy, wasabi, fresh ginger, and lime. Or make a poke bowl
Got to use Joule for the first time tonight with some chicken breasts...I'm in love. Made a beet risotto and chefsteps caramelized carrots with it. Still didn't get the consistency of my risotto right. I'm going to master that shit one day but until then
gonna test out this whole sous vide claim of making cheaper cuts fantastic. got 4 lb rump roast I'd like to cook over the weekend and have ready hopefully Monday night for the game. I looked at times and it said it was a 2-3 day cook at 130-134. any preferred recipes from the veterans?
This was good. Cooked pretty perfectly with a nice crust on the outside and basically raw in the middle. Sesame crust would have taken it to another level http://allrecipes.com/recipe/39455/marinated-tuna-steak/
Sous vide thighs at 150 for 90 minutes on a sweet potato puree with roasted broccoli. Caesar salad not pictured.
Made some hash, cinamon rolls and bacon this morning for some friends in town. Heading to a basketball game and a hockey game this afternoon
My standard is more of a flavor development process than outright recipe because I'll tweak the ingredients (for instance adding mushrooms, bacon, etc). Sometimes I start with 1/2 a package of chopped bacon that I cook in a dutch oven, Remove bacon and set aside. Remove all but 1T of the bacon fat. Then sear 2-3 lbs beef chuck roast (in stages to avoid crowding the pan) that has been cut down to bite size chunks. Remove and set aside. Sweat a diced onion and sliced carrot. Add 2 minced garlic cloves. Add 1T tomato paste. Give it a minute and then deglaze the dutch oven with about 1/2 bottle of Cotes du Rhone red wine. Add the meat back to the dutch oven. Add a few chopped potatoes. Pour in beef stock to just below the top which is about 2 cups. Add a bouquet garni with a bay leaf, thyme, rosemary and parsley (optional). Cook in a 300 degree oven for a couple hours. At the end, add a little more beef stock if it is too dry. It is great with a hearty red wine like a Cabernet, Syrah or Chateauneuf du Pape.
Really fucking good guys. Would be great on chicken thighs too. Tangy, sweet and sour Needs salt, recipe didn't call for much
The serious Eats beef stew recipe is phenomenal. http://www.seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.html
It is like a less refined Beef Bourguignon. I make that once a year for Christmas. I make this much more frequently because it has the basic flavor profile but it is easier without all the steps to class it up (straining out aromatics, mushrooms separately, pearl onions separately, etc). I developed this process/recipe based on knowing what goes in to the Beef Bourguignon. It is also my basic process for beef short ribs.
this is what I use for "stew", not super traditional but its amazing rarely use the flanken ribs, either use boneless short ribs or chuck roast cubed http://www.foodandwine.com/recipes/braised-short-ribs
Get to be extra cunty tonight. Everything on the plate came from my Dad's house including the venison tenderloin. Kale salad and sweet potato puree along with it.
Got myself a whole duck. Think I'll butcher it and do either breast or leg and sous vide that. Planning to do a cherry sauce with that over bulgur. Any other ideas in case I feel like switching or just whatever?
Does anyone do cast iron pizzas? Seemed pretty easy. I fucked it up so bad and had to throw it away. The middle never cooked and the top and bottom burned.
Beef Bourguignon may be my favorite meal ever. I made it for the group of friends I was at the beach with for New Years Eve. My mom recently made a Barefoot Contessa beef stew that was similar to the one you posted above. It was incredibly good and the link is below: http://www.foodnetwork.com/recipes/ina-garten/parkers-beef-stew-recipe.html
550 for 12 minutes. I kept adding minutes later on but it just burned the bottom without cooking the middle.
scale temp back on thick dough or you're in for a bad time thin crust you can go as high as possible, thick I wouldn't go above 450 convect. better to cook a little too slow and finish on the stove top/broil then vice versa
Picture of the pizza I posted a little back was cast iron and turned out quite well. It was a thicker crust but did it around 475 for like 20-25 mins
Agreed. I just got a bernzomatic (8000) a few weeks ago and added the searzall to go along with it. Fun to use.
So made blistered green beans with parmesan and truffle oil. Turned out delicious. Will make again. Then I sous vide the duck breast with the skin with port, garlic, ginger, salt and pepper. Made a cherry sauce with fresh cherries, port, shallots and butter. Served it over a lemony bulgur. Turned out delicious. Sorry for shitty plating, was making cocktails too and just ran out of time.
I really hope this chick is not serious? http://www.dailydot.com/unclick/medium-rare-chicken-strips-facebook/?fb=ss&prtnr=thrillist
Sloppy plate... But I've been doing it similar to mentioned ITT... But straining the juices and then reducing and using new vegetables at the end for better texture