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Raw Ingredient and Mise en Place porn thread.

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 6, 2011.

  1. Piobaire

    Piobaire Senior member

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  2. edmorel

    edmorel Senior member Dubiously Honored

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    why is your meat encased in plastic???
     
  3. Manton

    Manton Senior member Dubiously Honored

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    why is your meat encased in plastic???

    sous vide, clearly you are way behind the times.
     
  4. mordecai

    mordecai Senior member

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    why is your meat encased in plastic???

    So he won't eat it. 40 pounds don't lose themselves, Ed.
     
  5. Piobaire

    Piobaire Senior member

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    why is your meat encased in plastic???

    No glove, no love.

    So he won't eat it. 40 pounds don't lose themselves, Ed.

    [​IMG]
     
  6. edmorel

    edmorel Senior member Dubiously Honored

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    sous vide, clearly you are way behind the times.

    I thought that at first but the thought of meat in warm water for a period of time would lead me to believe that it would end wrinkly with a mushy consistency.
     
  7. Manton

    Manton Senior member Dubiously Honored

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    I thought that at first but the thought of meat in warm water for a period of time would lead me to believe that it would end wrinkly with a mushy consistency.

    The water never touches it. The consistency is great.

    The exterior color is sort of [​IMG] but you give it a quick sear after to make up for that.
     
  8. edmorel

    edmorel Senior member Dubiously Honored

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    The water never touches it. The consistency is great.

    The exterior color is sort of [​IMG] but you give it a quick sear after to make up for that.


    Hmm, i think I'll pass. I remember a tenderloin recipe that basically said just boil/simmer the tenderloin in water and serve, allegedly the taste is great but the color was revolting
     
  9. Manton

    Manton Senior member Dubiously Honored

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    Hmm, i think I'll pass. I remember a tenderloin recipe that basically said just boil/simmer the tenderloin in water and serve, allegedly the taste is great but the color was revolting

    You are thinking of a la Ficielle, which is delicious, but totally different. (really, you use stock, not water). The former does look gray and awful; you have to serve it sliced other wise it looks like raw brains.

    Sous vide, again, is not poaching. The water does not touch the food. The texture and color and final product are totally different.
     
  10. Connemara

    Connemara Senior member

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    I had grilled zucchini. And some BBQ chicken.
     
  11. SField

    SField Senior member

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    Hmm, i think I'll pass. I remember a tenderloin recipe that basically said just boil/simmer the tenderloin in water and serve, allegedly the taste is great but the color was revolting

    Try it.
     
  12. edmorel

    edmorel Senior member Dubiously Honored

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    Try it.


    The a la ficelle or sous vide?
     
  13. Manton

    Manton Senior member Dubiously Honored

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    The a la ficelle or sous vide?

    You need expensive equipment for the latter.
     
  14. edmorel

    edmorel Senior member Dubiously Honored

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    You need expensive equipment for the latter.

    yeah but I've seen some homemade setups, not that I would out that type of effort in. Was thinking more if I am someplace where they offer it, would typically not think to try it.
     
  15. Manton

    Manton Senior member Dubiously Honored

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    yeah but I've seen some homemade setups, not that I would out that type of effort in. Was thinking more if I am someplace where they offer it, would typically not think to try it.

    Well, most places that do it don't say so on the menu. You may have had it without realizing it.

    To do it at home you either need an immersion circulator or a stand-alone machine. Both are going to be in the mid-three figures. There may be some other alternative that I don't know about.
     
  16. Piobaire

    Piobaire Senior member

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    Sous vide = good reason to use your torch. I mean, look at these ribs. Do they look unappealing? And the texture is fantastic, just like a good braise.

    [​IMG]
     
  17. Bhowie

    Bhowie Senior member

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    You need expensive equipment for the latter.

    I'm thinking about building my own. I've seen some plans that put the cost at around $100.
     
  18. foodguy

    foodguy Senior member

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    You are thinking of a la Ficielle, which is delicious, but totally different. (really, you use stock, not water). The former does look gray and awful; you have to serve it sliced other wise it looks like raw brains.

    bouef ala ficelle FTW!
    [​IMG]
     
  19. edmorel

    edmorel Senior member Dubiously Honored

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    mid three figures is not expensive, relative to other cooking accoutrements. Now I am going to have to do this sous vide crap [​IMG]
     
  20. Bhowie

    Bhowie Senior member

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    mid three figures is not expensive, relative to other cooking accoutrements. Now I am going to have to do this sous vide crap [​IMG]

    You could build it with your boy and give him a chance to use the soldering iron.
     

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