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Posts by eastshores

I think minced ginger with soy, a touch of black vinegar, finely minced shallots and garlic, and if you like heat a little chili oil would make for a nice Asian inspired mignonette.
Good lord.. they have a shucking knife on there that costs $325.00
Yea, the reason I was thinking to use a tenderloin is that I wanted to easily see the edge to edge even cooking that sous vide makes possible. It would give me a good bench mark without having to do a long cook breaking down lots of connective tissues. I definitely don't plan on stopping there and will try the more flavorful cuts and I am really curious to try fish.
There is some info on this technique here   The biggest issue I can see with safety is to ensure you don't have any combustibles directly above the pan. Also, be cautious with your hand as an alcohol flame can burn invisible to the naked eye. Welcome to ChefTalk by the way. Take some pictures of your stew and post it over in the October monthly challenge.. it's stews!
I think I had east coast oysters and used the hinge. I'd say 9 out of 10 was no problem. Then again, I'm not 100% certain they were east coast. I hadn't paid that much attention but since I live on the east coast (hence eastshores) I figure there's a good chance they were. Thanks for the info.
 Awesome to hear it turned out well! Just this year I learned to shuck oysters. It really is interesting that you can do it wrong in a lot of ways but once you understand the right place to insert the blade and pop, it becomes extremely fast and easy. The biggest problem I had was occasionally having some of the shell break off into the inside which was a major PITA to deal with.
I understand, I was just sort of lamenting on how ambiguous the term is right now. I only have the one book on the subject so far, but they certainly refer to simply "under pressure" or compression as sous vide even if it is not then introduced to the water bath. I'm really excited to keep experimenting. I have yet to do a meat sous vide. I think for the simplicity I'll start with beef tenderloin at a medium-rare then seared and flash basted in a smoking hot cast iron...
I like the idea a lot. We've completed so many challenges with so many wonderful dishes and photos. There are logistics issues, if we are to do this as a community project it would require each poster to sign off on allowing their photography to be used, and most likely as Phatch says many would need to submit an actual recipe to go along with their post.   I'd be willing to contribute to it with some type setting and or post production for photos. I have experience with...
 And when you poach something at a specific temp that is called?And when you do it under a vacuum?Sous Vide literally means under vacuum.. so compression seems just a translation
I just meant the term sous vide can also extend to even non-heat related processing.
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