My name is Liz Abbott and I am here because I have spent the last 8 years in college for a Masters in Criminal Justice only to find out that I can never do the job. Two years ago I went through Heart Failure and now I am lucky to be able to much of anything, so here I am working on my second passion......FOOD!!!!!
I am 32 years old and I love food. I have tried to give my family the best food I can offer and I want to get better so all my food is the best. I am from Cleveland, Ohio; but now live in NC and I am taking my NC country boy husband and giving him a taste of different cultures. In fact before he met me he never had anything but southern cooking. When we got pregnant with out first child it was the first time he had ever had Chinese food (WOW). In the 12 years we have been married he has tried more food being with me than he had in the 24 years before he met me. I love to cook and when I was younger I had won a full scholarship to a Culinary Arts Institute in NYC and dummy I was I gave it up for a guy (surprisingly enough I won it with my 14 hour spaghetti sauce that mixes Italian and Polish influences).
However, had I gone I probably would have never met my husband, the LOVE of my life. We have 5 wonderful children and cooking in this house often feels like cooking in a restaurant. I love to watch all the cooking shows on T.V. and even have day dreamed about being on one of them, but I have no formal training, and that is why I am here to learn everything I can.
For example, I have seen several videos online on how to break down a whole chicken and it always takes such a long time to do and yet the less that 5 minute video on here has really showed me the proper way to do it and my husband watched it with me and his first response was to say cheater with regard to the disarticulation of the thighs from the bird. I am a scientist and this is a great aid when it comes to the science of cooking. So, I do have something to start with as far as a base of knowledge, but I need help with many aspects of my cooking.
So, please forgive me if I ask a lot of questions or come back with errors I may have made with different techniques and or recipes. I have never really been good at following recipes I have always used my tongue and or nose to cook with so please bear with any ridiculous questions I may ask. Oh, I also ramble even when I type (LOL) so, I will do my best to keep my posts short and to the point. Again, it is nice to be here and I look forward to learning a lot from all those willing to share and I will share any ideas I may have on here as well.
Thank You All
I have piece of beef brisket that weighs 1032 grams (2.27 lb) that is 1.27 inches thick. I pulled the meat out of a curing brine today. I am planning on making pastrami/corned beef in a vacuum bag.
The game plan is to season the brisket, bag and sous vide for 12 hours at 185 degrees F (167 C).. I am treating the meat like my wood smoker. After the sous vide cooking, the meat will go into the smoker with hickory wood with fresh seasoning.
What I am asking about is the time and temperature for the sous vide water bath.