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Posts by Phaedrus

The fat has nowhere to go except around the meat.  Where else can it go?
Yeah, you don't need much fat at all.  Once you vacuum it in with the protein it envelops with just a few TBSP.
An Edge Pro would be a great way to go if you're a  DIY enthusiast.  There's a bit of a learning curve but nothing drastic.
I made a rib roast/prime rib for our dinner tonite.  The leftovers will be reheated in the SVS.  Best way to do it!
Nothin' sets off a fine steak like some ketchup!
I pretty much always use grinders for knives like Henckels and Wusthofs.  On very rare occasions I'll do them on stones but mostly just to show off.  Same for Globals and Shuns.  Belt sharpening isn't really a "poor cousin" to using stones, and it can give you a hair-splitting edge in just a few minutes.    I'd be a little leery of having a butcher sharpen your knives.  They may know what they're doing but they may not.  Real butchers are getting to be a rarity nowadays,...
Heston Blumenthal does a burger that he sous vides then plops in liquid nitrogen!  The nitrogen is several hundred degrees below zero so it chills the outer layer to the point that he can sear the crap out of it w/o overcooking.  It also really helps if you can start out with very thick steaks.  Ideally cut them yourself.  I like to cut a top so it's practically a cube; with sv it will still have perfect edge-to-edge doneness but you can sear it pretty hard w/o getting...
Out of curiosity why 134?  I do 130-131 if I'm going to pasteurize but if not I think you may as well cook between 125-130.  Just the way I like to do it but 134 is really the top side of what you could call medium rare, getting close to medium.  Does look tasty though!
If nothing else pans out drop by the [url=http://www.cheftalk.com/f/71/cooking-knife-reviews]cooking knife area.[/url]  Most of us knife nerds hang out there.  What kind of knives are you looking to have done?
To be honest, I don't even remember how I wound up here.  I just wandered in one day and made myself at home.  Looking back I think I was sous at a hotel property when I joined.  That dates back to about the time I first really "discovered" the net.  I'm a moderator at a couple of audio forums and have been there for 10 or 11 years.  Must have joined them shortly after I started building my own computers.   It's been quite a ride!  I left that sous job for a better...
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