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Posts by gonefishin

     Because most shandy's seem to sweet for me...I recently made a Summer Wheat Lemon Thyme Ale.  It was 50% wheat, Ale yeast, mild hop additions and had lemon peel and lemon thyme added to the secondary.  It really turned out as I was hoping...a refreshing lemony beer.      While I haven't found a shandy to my liking, Stiegl makes a real nice radler!
   There is certainly no shortage of top rated chefs using the sous vide method in their repertoire.             Grant Achatz, Thomas Keller, Joan Roca, Ferran Adria, ...on and on.  This is a list of chefs who are not famous because their faces are well known, as with celebrity chefs.  This is a list of chefs that are well known because of their vision and execution of cuisine.  The attention to the past, present and future of the food they cook and the evolutionary...
   Luc, have you had time to review the link I posted? http://www.douglasbaldwin.com/sous-vide.html   and...   http://www.sciencedirect.com/science/article/pii/S1878450X11000035      the 145 temp is good if you hold it long enough.  Your conventional cooking  temps suit dry methods of heat, where it's not possible to maintain a single temp from the heat source (water) to the core and hold this for a prolonged time.  Harmful bacteria will die off at lower temperatures...but...
Hi Luc! Here's a website I found informative http://www.douglasbaldwin.com/sous-vide.html
    Yep!  The whole thing about sous vide, is precise temperature control within water...rally nothing more.      Why is it about precise temperature control?  Because you are trying to break down the protein in a specific manner.  The problem comes when you look at cooking said meat.  You also want to break down the fat and connective tissue in a specific way too.  In order to break down the fat and connective tissue you need to maintain temperature over specified time....
    I can't disagree with what you've said...but I would have to factor in method of heat transfer as well, from the BTU's produced and the food being heated to a temperature.  
   Oh my gosh...I can't believe I've read the entire thread!        I felt like chiming in to several of the posts as I was reading.  But I instead...I waited        What are my impressions of sous vide cooking?      I've had some wonderful examples of food prepared using the sous vide cooking method, I've also had a few poor examples too.  Sous vide is a technique used in cooking...that's often combined with other methods.  Some of the most impressive food I've...
    We usually have a few crawfish boils a year...here's some pictures of our first boil this year (on April 1st)   nuttin' special...just a boil thrown together for a Wednesday    
         Did you understand the meaning that I was trying to convey with the words I wrote in context to the question and previous discussion?  
   awesome sausages!
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