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Posts by dcarch

Other than enjoying looking at all your wonderful cooking, I have not had much time to post here. Time for me to contribute something.   Sous vide is a wonderful cooking tool, especially for meats. Total texture control.   dcarch   Sous Vide NY Strip Steak     Sous Vide Crispy Chicken Thigh  
Why don't you show a few pictures here and let everyone suggest something?   dcarch
 Good questions, but my answers may not do you much good :-). My smoker is also a working refrigerator with a cold smoke generator, that permits me to cold smoke before sous vide. It is also equipped with an ultrasonic humidifier, therefore it does not dry out food after a long smoke. dcarch
 Here is a dish in which the scallops were sous vided and smoked, but not seared at all. This dish was entered in a cooking competition a few weeks ago.I won the competition.  
 I was traveling to Buenos Aires Argentina when the country was falling apart. I couldn't have my Argentinian cash converted to other currencies. No one wanted Argentinian money. But that was long time ago. A very beautiful country. Very European. Good food. I had my picture taken in front of the Pink House ------ "Don't Cry For Me Argentina"  dcarch
I think there is a fundamental misunderstanding of the practice of sous vide here. How long and how deep you like the caramelization on sous vided scallops is entirely up  to you. Sous vide allows you the total freedom of timing, because you are not concerned about overcooing or under cooking the interior. The fact that my searing is not up to your standards is  just my own personal preference because I don't like the bitter taste of over sear. That does not mean others...
 Maillard reaction,  The reaction is a form of non-enzymatic browning which proceeds rapidly from around 284F to 329 °F. At higher temperatures, caramelization happens, which is also a type of non-enzymatic browning, and it happens around 230F to 356F. The rate for both types of reactions are temperature dependent and chemical (PH, and seasoning used) dependent, not so much on timing as you explained. Perhaps your experiencing timing issue can be explained the following...
From Google:   dcarch     “I used to use white truffle oil a lot, but now I only use a little bit in my liquid black truffle ravioli,” Grant Achatz of Alinea in Chicago told me. “It adds a little more perfume, a slightly different flavor. I cut my teeth cooking at the French Laundry, and when we were using truffles there was always a bottle close by. But after I was on my own for a while I started to ask myself why I was using it, and I didn’t have a good answer. It...
 Actually it is easy. Starting out with a straight blank, in forging the blade, the hammering of the edge elongates one side of the blank, causing it to curve. dcarch
Just to show you that it is possible to make your own handle using an electric drill.   The chisels are made using masonry cut nails, hammered after burned red hot, hardened in cold water. Then sharpened. heat up the end of the nails and force bury into plastic handles.   dcarch        
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