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Random Food Questions Thread - Page 515

post #7711 of 7720
Yeah, the exact times and temps were worrying to me. I'm not a meat expert, and I know some cuts take better to sous vide than others, and can have more or less sensitivity to time, and that the times and temps are subject to things about the meats that I may not appreciate. Example: I think sous-videing brisket or short ribs at 140 is never going to get you anywhere, because the connective tissue in those cuts doesn't break down at those temps, and you just end up with rubber. Ultimately, that was my question. I poked around on the web and saw recipes for sous vide flank, but as you have pointed out in other places, I'm not sure people test recipes anymore and the internet is full of questionable sources, and none that I found were ones I considered authoritative. Maybe I just ought to stick with conventional grilling and not take the risk.

Generally, I far prefer skirt cooked in this way, but I'd have to do 8-10 skirts this way and it's just too cumbersome, and skirt is also damned expensive in comparison to flank.
post #7712 of 7720
Quote:
Originally Posted by Douglas View Post

Yeah, the exact times and temps were worrying to me. I'm not a meat expert, and I know some cuts take better to sous vide than others, and can have more or less sensitivity to time, and that the times and temps are subject to things about the meats that I may not appreciate. Example: I think sous-videing brisket or short ribs at 140 is never going to get you anywhere, because the connective tissue in those cuts doesn't break down at those temps, and you just end up with rubber. Ultimately, that was my question. I poked around on the web and saw recipes for sous vide flank, but as you have pointed out in other places, I'm not sure people test recipes anymore and the internet is full of questionable sources, and none that I found were ones I considered authoritative. Maybe I just ought to stick with conventional grilling and not take the risk.

Generally, I far prefer skirt cooked in this way, but I'd have to do 8-10 skirts this way and it's just too cumbersome, and skirt is also damned expensive in comparison to flank.

Sous viding short ribs for 48-72 hours at 140 makes them amazing.
post #7713 of 7720
Thanks, appreciate the insight. I will try it someday smile.gif

Though I wonder if my foodsaver can vacuum seal them well enough for that extended a cook. I don't have a chamber vac.
post #7714 of 7720
Not sure I would trust a ziplock for that duration, but a foodsaver should be totally fine.
post #7715 of 7720
Quote:
Originally Posted by foodguy View Post

oysters with cucumber granita is very much a thing. personally, i like my oysters plain. but i'm a plebe.

Seconded. I never fuck with oysters unless they're bland.
post #7716 of 7720
any recommendations from buying a tagine? Don't tell @foodguy but I was inspired to do so by a recent LA Times article.
post #7717 of 7720
Buy a small one so that when you inevitably stop using it, it doesn't waste too much space in your cupboard.
post #7718 of 7720
I was already planning on it because I only cook for myself.
Warning: Spoiler! (Click to show)
post #7719 of 7720
Quote:
Originally Posted by edinatlanta View Post

any recommendations from buying a tagine? Don't tell @foodguy but I was inspired to do so by a recent LA Times article.
we'll try to keep it quiet. but i'm glad.
paula wolfert recommends someplace called .... wait for it ... tagines.com. you knew there had to be one, right?
post #7720 of 7720
don't mistype that as taginas.com

i don't know what will pop up but it can't be good.
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