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Posts by ChefBillyB

After breast feeding, it was all up hill. My Mom was a great cook, Homemade soups and stews, Italian, Polish, Slovak, American dishes. The birthday special for me was her homemade lasagna, chunks of meatballs and Italian sausage in a homemade sauce. The best lasagna I have ever had, If she was alive today she would be in my kitchen in a heartbeat cooking good old fashion comfort food............Chefbillyb
How would it be if the fat was a Compound Butter. Would this make the confit, not only cooking in the fat but, cooking in a seasoned fat. What I get out of the process is that everything is intensified in the Sous vide process. When I read about some of the mistakes people make,  they say they over seasoned. That would tell you a little goes a long way.......Bill
 I have a friend that has a place in Emmitsburg, Md, the place is called Chubby's BBQ, if your ever going by.......Redskins had a hard year, I'll say a prayer for next year..............take care............Bill
Steve, I'll be doing the Chateaubriand in Feb, I'll take some pic's. I have a tri-tip out now, for the Seahawks game tomarrow. 
Hey I have a few of these, we can cook Sous Vide in your bath tube.  We can call it SOOEEEEEE VIDE
I'm doing a Chateaubriand in a few weeks, I figure Sous Vide was made for this cut of meat. I want a perfect Rare top to bottom with a quick seasoned char on the outside. What was the size of the of the Eye of the rounds ???? are they about 3" to 4" in girth. I was wondering why the short cooking time...........take care...Bill
Kuan, it looks great and nice to know it doesn't take much fat. I also like knowing 8hrs and it's done.............thxs Bill
 Hire proven talent. A successful restaurant business has a lot of moving parts, they need to move in unison. Sharp FOH + Sharp BOH = Success. Paying it forward is a nice, being successful is mandatory. There may not be any do overs, do it right the first time. ..............ChefBillyB
  Cooked at 134 degrees for 2 1/2 hrs, Sous Vide Center Cut Pork Chops.. These were sealed air tight with fresh Rosemary and butter on one side and Smoked Hog Jowl on the other side.       
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