I see a lot of chefs online using cvap cook and hold cabinets. I only have a holding cabinet but it runs on the same technology, eg. the bain-marie at the base. Yes, the cook and hold can brown amongst other things. Browning aside, can I not slow cook meats in my holding cabinet?
I am very new to sous vide and want to learn.
So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!
So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.
I love sandwiches. Soups and sandwiches all day erry day.
Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.
I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.
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.
Thanks
Pressure Cooked Beans for Refried Beans - Pinto Beans
This is not a recipe but a process to learn your pressure cooker.
More discussion can be found here:
Anybody know which Mezzaluna is better suited to salads, not one specifically for herbs. Here's a video of a guy doing what I want to do. What is the instrument he is using to chop everything so effectively?
Hello all,
I'd like to make mayonnaise or aioli that would last more then a few days in the fridge, without me being worried about the danger of eating raw eggs.
obviously I need to pasteurize the yolks.
would the Hollandaise sauce method do?! any notes?
thanks
Hey SC community. I've been doing lots of work behind the scenes to get interesting people as guests on Stella Cast. One I'm really excited about is J. Kenji Lopez Alt of The Food Lab. I'll be interviewing him for the podcast this Wednesday. I already purchased his book, but his publicist offered to send me another to give away to one of the listeners. Any ideas on what I should do for the giveaway?
Hello, my name is Chris Klindt
I love this site!
What I am is a food hack with no formal training in cooking food.What I would like to bring to this forum is how processes work, whether with batch or continuous process. I have worked earth science for 30 years before retiring.
I have had a stroke so I basically work one handed, I cannot produce the beautiful plates that are presented without a lot of care.
Please, do not think that my suggestions are the end of all but just suggestions in process, I do not know how you work.