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Hopper posted:Right I bought 4 veal schnitzel for tomorrow. I will prepare Vienna style schnitzel, I.e. lightly dust in flour then dunk in egg then bread and then fry in a pan with a lot of oil. kannst du mal einfach ein wienerschnitzel kochen, schlappschwanz? gott im himmel
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Jun 19, 2017 09:17
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I cooked schnitzel for 12 on fathers day on an unfamiliar electric stove at a vacation house. my jager-mushroom sauce loving sucked because the person in charge of packing didn't fuckin pack the chicken stock - but made a roux and used some bullion and white wine, and worcestershire. searing off a million cutlets on 4 lovely electric burners and holding them in an oven goddamn sucked, but my takeaway was 'add enough salt, and anything tastes good.' I think my cutlets were all over but it literally didn't matter because it was salty fried thin chicken breast with some mushroomy sauce, and everyone loved it. protip : add more butter to the frying pan.
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Jun 19, 2017 09:22
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mindphlux posted:kannst du mal einfach ein wienerschnitzel kochen, schlappschwanz? gott im himmel ein richtiger fickschnitzel
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Jun 19, 2017 14:16
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mindphlux posted:kannst du mal einfach ein wienerschnitzel kochen, schlappschwanz? gott im himmel Hab ich gemacht, Experiment musste ausfallen zwecks Zeitmangel du Brezensalzer. Zefix.
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Jun 19, 2017 14:37
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Is there a reason I can't use a Joule in the sink? I want to barbecue for six people and I don't think my pot is large enough. Would it heat enough to sous Vide in a bathtub with about three inches of water?
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Jun 20, 2017 01:25
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PRADA SLUT posted:Is there a reason I can't use a Joule in the sink? I want to barbecue for six people and I don't think my pot is large enough. Sink yes, bathtub no - water won't get high enough to circulate and if it was high enough there'd be too much water.
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Jun 20, 2017 02:09
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How would you guys modify a traditional Sauerbraten to a modern spin and SV instead. By traditional, i mean with the whole brine then braise. (http://www.saveur.com/article/Recipes/Classic-Sauerbraten) I'm thinking a 2-3 day dry brine with the aromatics and a reasonably salty rub, a 127f puddle for ~6-10hours. then bag juices into the sauce. then give the roast a quick trip into the hot oven for color. Thoughts? edit: Sauerbraten Short Ribs! toplitzin fucked around with this message at 18:38 on Jun 20, 2017 |
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Jun 20, 2017 02:25
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If she claims to have eaten it in Cologne in 1963, I'd start by using horse meat instead of beef. Rheinischer Sauerbraten used to be made from horse meat until people got squeamish about their animal friends.
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Jun 20, 2017 07:50
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Gents, avoiding the "why don't you just cook it a normal way?!" chatter, I am making a warm spinach salad for dinner. I want to have some nice soft boiled eggs for it. (Bright orange, viscous...) but no white shot. Anyone have a good temp and time for this? Bonus if I can leave it sit in the puddle for an hour or two... Thanks!
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Jun 21, 2017 16:08
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boiling > 6 minutes > ice bath
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Jun 21, 2017 16:43
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Submarine Sandpaper posted:boiling > 6 minutes > ice bath Yeah? I don't know if I've just had poor luck or what but I feel like that amount of time has left me with runny whites near the interior.
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Jun 21, 2017 16:49
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Feenix posted:Yeah? I don't know if I've just had poor luck or what but I feel like that amount of time has left me with runny whites near the interior. Altitude?
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Jun 21, 2017 17:09
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Submarine Sandpaper posted:Altitude? Sea Level, basically. Maybe I just hosed it up? See when I look up Soft Boiled Eggs.. I see a lot of deviation: 6 minutes: http://www.bonappetit.com/recipe/jammy-soft-boiled-eggs 6 minutes: http://assets.simplyrecipes.com/wp-content/uploads/2014/07/cut-hard-boiled-eggs-6-10-16.jpg I want them on the thick side of runny (yolk) but not snotty in the whites.
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Jun 21, 2017 17:20
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Feenix posted:Sea Level, basically. Maybe I just hosed it up? Simplyrecipies photo must be from cold to boil then 6 minutes. Use less water than you think you need with a lid and try again, I hardly cover my eggs. If you just want a custard yolk there's a 67c @ 45min egg iirc but double check that. I don't really SV eggs anymore except for scrambled so my memory is fading. Submarine Sandpaper fucked around with this message at 18:26 on Jun 21, 2017 |
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Jun 21, 2017 18:20
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https://www.chefsteps.com/activities/the-egg-calculator
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Jun 21, 2017 22:39
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So I've got a duck thawing in the refrigerator, and was hoping to do the duck breasts tomorrow, which seems easy enough...what about the legs-any ideas? I'm guessing confit, but not sure how I'll get the duck fat to cook it in as I won't be rendering any fat (I don't think I will).
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Jun 21, 2017 23:47
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Appreciate the link but this was so far off base for me. I put in exactly how I wanted the eggs. Firm white, runny yellow. I gave it specifics on egg size, temp (refrigerated) etc... What I got was unpeel-ably soft whites and a gummy hard yolk. Weird. That's the first time in my experience that a chef steps recipe has led me astray.
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Jun 22, 2017 03:59
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Feenix posted:Appreciate the link but this was so far off base for me. I put in exactly how I wanted the eggs. Firm white, runny yellow. I gave it specifics on egg size, temp (refrigerated) etc...
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Jun 22, 2017 04:10
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Oh yeah no I totally appreciate the link and the assistance. Just found it odd how far off base that calculator was.
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Jun 22, 2017 04:13
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probably too many variables for it to work reliably, eggs being effected by age and whathaveyou. pity they took away the time/temp page that showed what temps produced what.
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Jun 22, 2017 17:24
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It's hot here. We're doing a dinner party where we're going to eat outside. I'm going to pat my SV steak dry and throw it on my gas grill instead of a hot pan. First time using my grill after an immersion bath. I'd love some pointers... How hot? How long per side? I want it with a nice crust but leaving the inside medium rare. Thanks.
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Jun 24, 2017 07:05
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Grill as hot as you can get it. Flip every 15-20 seconds. No more than 2 minutes total on the grill, preferably less.
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Jun 24, 2017 14:03
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Feenix posted:It's hot here. We're doing a dinner party where we're going to eat outside. I'm going to pat my SV steak dry and throw it on my gas grill instead of a hot pan. First time using my grill after an immersion bath. I'd love some pointers...
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Jun 24, 2017 18:18
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So use the cast iron on the grill. Intriguing. Ok.
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Jun 24, 2017 19:34
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I'd be careful. My grill at least can get north of 650 easily, and that's around the temperatures you use to strip a cast iron of its seasoning if you want to re-season. It's steak, so what's wrong with using the grill grates themselves?
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Jun 24, 2017 20:18
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The cast iron holds heat allowing for faster searing and thus a thinner crust. E:This would be another good use for a pizza steel, maybe?
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Jun 24, 2017 21:06
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I was actually going to re-season Lodge 12 inch so maybe I'll do it on the grill (in the pan, that is...) anyway.  but that is a good warning to know...
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Jun 24, 2017 22:45
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I have some baby backs I'm going to grill tomorrow, after sous viding. I'm following the 4-hour joule recipe. I want to put barbecue sauce on them. Should I put the sauce in the bag and then sous vide it, or should I put something else in and just finish with the sauce? Should I put them in bags with something else and marinade overnight first? e: I have liquid smoke but no molasses, and I have a dry rub I can do instead. If so, should I dry rub and let it sit overnight and then bag it to cook with oil tomorrow? PRADA SLUT fucked around with this message at 23:28 on Jun 24, 2017 |
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Jun 24, 2017 23:25
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PRADA SLUT posted:I have some baby backs I'm going to grill tomorrow, after sous viding. I'm following the 4-hour joule recipe. I've done 12hr good eats and it's just dry rub then bag for 12hr. The extra time sitting with the rub might help. I've never added oil to them in the bag though. Then pull them out of the bag. Add another sprinkling of rub after patting dry. Then to the smoker/grill/oven for 2-3 hrs depending on temp. sterster fucked around with this message at 18:08 on Jun 26, 2017 |
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Jun 25, 2017 05:05
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nwiniwn posted:So I've got a duck thawing in the refrigerator, and was hoping to do the duck breasts tomorrow, which seems easy enough...what about the legs-any ideas? I'm guessing confit, but not sure how I'll get the duck fat to cook it in as I won't be rendering any fat (I don't think I will).
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Jun 25, 2017 12:03
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My experience with breaking down whole ducks is that throwing the carcass and the scraps into a pot over low heat is good for at least a cup of fat. That should be sufficient for two legs' worth of sous vide confit (since you don't need to fill a pot with it). It probably wouldn't be enough for traditional confit. I just end up roasting a lot of potatoes.
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Jun 27, 2017 06:29
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People keep posting and talking about this video: https://www.youtube.com/watch?v=wHk275ZOc_Y But I thought using garlic was a big no-no due to botulism? Are the guys in this video idiots?
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Jun 30, 2017 08:51
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Knifegrab posted:People keep posting and talking about this video: https://www.youtube.com/watch?v=wHk275ZOc_Y you can sous vide with fresh garlic. Just don't hold the finished product for more than a week. IE garlic confit should be eaten promptly. CrazyLittle fucked around with this message at 09:10 on Jun 30, 2017 |
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Jun 30, 2017 09:02
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It varies wildly depending on factors, but botulinum generally takes a long time to grow in the fridge. You're going to be safe for a week at least.
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Jun 30, 2017 09:46
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I've done 18 hour cooks with split whole cloves and my family is still alive
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Jun 30, 2017 15:28
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CrazyLittle posted:you can sous vide with fresh garlic. Just don't hold the finished product for more than a week. IE garlic confit should be eaten promptly. I thought garlic could like be sold in stores for a really long time because they perserve so well naturally?
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Jun 30, 2017 18:31
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Knifegrab posted:I thought garlic could like be sold in stores for a really long time because they perserve so well naturally? botulism grows in anaerobic environments, so it's not a concern until you put garlic in oil or mayonnaise etc. for long enough for spore growth e: or stick it in a vacuum bag for extended lengths of time i guess
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Jun 30, 2017 18:51
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I don't know what to believe anymore. Bear in mind I am an idiot too.
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Jul 1, 2017 04:10
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Wouldn't it help to blanch the garlic before using it? My understanding is the bacteria are on the outside right? So quickly lob it in boiling water and then into a bag. Or does that not work?
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Jul 1, 2017 06:13
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Hopper posted:Wouldn't it help to blanch the garlic before using it? My understanding is the bacteria are on the outside right? So quickly lob it in boiling water and then into a bag. Or does that not work? C. botulinum spores can survive boiling, so unless you're basically autoclaving your garlic it doesn't really work to kill those. kirtar fucked around with this message at 06:22 on Jul 1, 2017 |
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Jul 1, 2017 06:20
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