or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?
New Posts  All Forums:Forum Nav:

What did you eat last night for dinner? - Page 372

post #5566 of 24802
Quote:
Originally Posted by mharwitt View Post
you're just working through an entire pig aren't you? your stuff always looks great. would love the recipes for that cheek and fennel dinner you posted the other day if you get a moment.

cheers, sure it's a pretty easy cook just takes a lot of time in the oven.

pork cheek confit:
2kg pork cheek
700g duck fat (i used goose cause i was out of duck but worked just as well)

Salt and pepper the cheeks and let lay in room temp for a couple of hours, put in a pan, cover with the duck fat and put in the oven at 60C for about 24 hrs. Let rest and sear quickly in hot grill pan in some additional duck fat before serving.

Fennel creme:
Cook 50/50 almond potato & fennel (i.e. the edible root, don't know the proper english translation), beat and finish with lots of butter and cream.

choucroute:
1/2 Pointed headed cabbage
200g smoked side of pork
1 lemon
2 tsp honey
Lots of dill and some parsley

Slice cabbage, put in boiling salted water for 1 minute, cool in iced water. Chop and fry pork, save the pork fat and add some extra duck/goose fat and fry all of the ingredients in the pan for a minute or two.
post #5567 of 24802
Quote:
Originally Posted by Rambo View Post
Pio - do you make enough to have leftovers? If so, do you just go about reheating them normally or do you have to put them back in the machine?

Quote:
Originally Posted by Piobaire View Post
Tonight, I cranked the grill up to max and let it heat for 10 minutes. Dropped the left over sous vide ribs on it. Oh man, better than the first night. Crispy and caramelized on the outside, perfectly medium rare on the inside, with that perfect texture.

post #5568 of 24802
Last Friday night I made Fergus Henderson's roasted marrow bones with parsley salad.
post #5569 of 24802
Quote:
Originally Posted by Piobaire View Post
Whoops. Missed that post.
post #5570 of 24802
Tried lièvre à la royale last night for the first time. Was an option on a fixed menu, done as an effiloché. Other courses were lobster ravioli in mint broth, seared scallops in celeriac emulsion, mont d'or cheese, orange tuile with black sesame caramel and sheep's milk ice cream with coconut meringue stick. Glass of burg to accompany, then an Audrey cognac.
post #5571 of 24802
Quote:
Originally Posted by Rambo View Post
Whoops. Missed that post.



Quote:
Originally Posted by Piobaire View Post
Looks pretty damn good, J5.

Tonight, I cranked the grill up to max and let it heat for 10 minutes. Dropped the left over sous vide ribs on it. Oh man, better than the first night. Crispy and caramelized on the outside, perfectly medium rare on the inside, with that perfect texture.

Quote:
Originally Posted by Johnny_5 View Post
Short ribs? Arent they tough if they are not cooked completely through?

Quote:
Originally Posted by Piobaire View Post
Bud, notice I said, "left over sous vide?" Those babies had been cooked for over 40 hours.

Quote:
Originally Posted by Johnny_5 View Post
Yea, I get that, but what temperature did you sous vide those babies?

post #5572 of 24802
I think he's trying to ask "if/when you SV something, heat to temp, then chill for storage, how do you reheat to X temp without further cooking the insides (if possible?)" - the SV Supreme website says you can store your SV'd stuff but doesn't explain how you bring them back up to temp. I guess this is not a concern for small things that can get a sear and reach 140 inside again from that, but what if you have something sizable?
post #5573 of 24802
Quote:
Originally Posted by impolyt_one View Post
I think he's trying to ask "if/when you SV something, heat to temp, then chill for storage, how do you reheat to X temp without further cooking the insides (if possible?)" - the SV Supreme website says you can store your SV'd stuff but doesn't explain how you bring them back up to temp. I guess this is not a concern for small things that can get a sear and reach 140 inside again from that, but what if you have something sizable?

I think he's just being Rambo.

As to something sizable...if it ever comes to that...think I'll drop it back in the machine, then sear or sauce it. I don't think I'll run into this problem though, as I can control the size portions I make.
post #5574 of 24802
Quote:
Originally Posted by impolyt_one View Post
I think he's trying to ask "if/when you SV something, heat to temp, then chill for storage, how do you reheat to X temp without further cooking the insides (if possible?)" - the SV Supreme website says you can store your SV'd stuff but doesn't explain how you bring them back up to temp. I guess this is not a concern for small things that can get a sear and reach 140 inside again from that, but what if you have something sizable?
Normally, you reheat it in the water to a temp just lower than the cooking temp and then sear quickly. Reheating otherwise, like in a hot oven, negates some of the benefits of cooking sous vide in the first place, though you are able to get more of a traditional crust reheating on a grill, which is also a benefit of its own.
post #5575 of 24802
Matt, what did you eat for dinner last night? Left overs?
post #5576 of 24802
post #5577 of 24802
i ate some decent Cantonese last night - Japanese chef, got soup, a small upscale chili shrimp made with lobster instead, chin xao ro su (?) beef with green peppers, and a seafood ankake rice with sea cucumber and things like that. Yamazaki 18 for dessert.
post #5578 of 24802
Quote:
Originally Posted by impolyt_one View Post
I think he's trying to ask "if/when you SV something, heat to temp, then chill for storage, how do you reheat to X temp without further cooking the insides (if possible?)" - the SV Supreme website says you can store your SV'd stuff but doesn't explain how you bring them back up to temp. I guess this is not a concern for small things that can get a sear and reach 140 inside again from that, but what if you have something sizable?
That was basically what I was shooting for.
Quote:
Originally Posted by Piobaire View Post
I think he's just being Rambo.
Yep. Its a hard habit to break.
Quote:
Originally Posted by iammatt View Post
Normally, you reheat it in the water to a temp just lower than the cooking temp and then sear quickly. Reheating otherwise, like in a hot oven, negates some of the benefits of cooking sous vide in the first place, though you are able to get more of a traditional crust reheating on a grill, which is also a benefit of its own.
Good explanation. Thanks. I was thinking that if you stuck something back in the oven to reheat that it would raise the internal temp much higher than the original method intended. Normal SV is a longer drawn out cooking process correct? How long would a SV-reheating be?
post #5579 of 24802
Buy a sous vide machine and find out.
post #5580 of 24802
Quote:
Originally Posted by Piobaire View Post
Buy a sous vide machine and find out.
Its too bad I didn't draw you as my Secret Santa :sad:
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?