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This recipe is pretty vague in a lot of ways, but I did my best. Will know how it turns out later. Are you meant to eat the veggie chunk sauce all around the short ribs? I was thinking of making some sharp cheddar cheese grits or maybe just a basic grit polenta to serve it on, and some roast carrots on the side.
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Jan 7, 2018 19:37
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Roast the carrots in whole coffee beans. Thank me later.
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Jan 8, 2018 05:15
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Holy poo poo those short ribs.
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Jan 8, 2018 05:20
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Ultimate Mango posted:Roast the carrots in whole coffee beans. Thank me later. In?
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Jan 8, 2018 05:31
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The oven. If you want to sous vide the carrots, do them glazed style like Kenji, like 185 and reduce in a pan to finish. But with beef, coffee roasted carrots can be real nice.
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Jan 8, 2018 05:38
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Ultimate Mango posted:The oven. Sorry, I wasn’t sure what you meant by “in whole coffee beans”. I will definitely try this.
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Jan 8, 2018 05:40
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Subjunctive posted:Sorry, I wasn’t sure what you meant by “in whole coffee beans”. Get whole coffee beans. Nestle carrots in them. You might need like a pound or more of beans depending on how many carrots. Roast. It’s magical. The restaurant ‘Cois’ has a recipe you can find online but it ends up being fiddly and even just roasting the carrots in coffee is amazing.
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Jan 8, 2018 05:50
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ShaneB posted:Holy poo poo those short ribs. I've got a pile of ribs from Western Daughters, last one I tried was MC 72 hr. Got something else I should try?
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Jan 8, 2018 06:46
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Hauki posted:I've got a pile of ribs from Western Daughters, last one I tried was MC 72 hr. Got something else I should try? Did you do it with the crispy microwaved beef and herbs and poo poo? Because that was amazing. You could do a smoked beef rib?
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Jan 8, 2018 06:51
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Hauki posted:I've got a pile of ribs from Western Daughters, last one I tried was MC 72 hr. Got something else I should try? Momofuku's version
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Jan 8, 2018 07:14
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Hauki posted:I've got a pile of ribs from Western Daughters, last one I tried was MC 72 hr. Got something else I should try? Just the 24 hour bomb ones. https://www.chefsteps.com/activities/bomb-braised-short-ribs
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Jan 8, 2018 14:00
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Steve Yun posted:Momofuku's version Oh yeah, I thought I’d tried that but I don’t think I ever actually got around to it. I’ll take a look when I get home tonight.
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Jan 8, 2018 17:53
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Ultimate Mango posted:Roast the carrots in whole coffee beans. Thank me later. dammit, missed this. I will next time.
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Jan 8, 2018 18:37
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purchased a 6 lb rack of grass fed short rib today for (kill me) $68. ended up splitting the rack in half, and half of the ribs are in the bath right now for the next 72 hours. any thoughts what to do with a bunch of thick, expensive trimmed grass fed beef fat?
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Jan 9, 2018 22:19
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Seven Hundred Bee posted:purchased a 6 lb rack of grass fed short rib today for (kill me) $68. ended up splitting the rack in half, and half of the ribs are in the bath right now for the next 72 hours. any thoughts what to do with a bunch of thick, expensive trimmed grass fed beef fat? Render it down and use it? 
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Jan 9, 2018 23:00
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Yeah, it's pretty easy to throw it into a slow cooker for a couple of hours to turn it into tallow. Strain out the solids, freeze it to re-solidify, and then use it to sear steaks or fry up the most god drat delicious fries ever.
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Jan 9, 2018 23:12
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Is bacon grease too strong a flavor for searing steak? Normally do butter but I have some bacon grease left in my skillet from lunch...
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Jan 9, 2018 23:19
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People wrap steaks in bacon, so probably not.
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Jan 9, 2018 23:28
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Eat some leafy greens. Go for a run.
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Jan 9, 2018 23:28
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Bottom Liner posted:Is bacon grease too strong a flavor for searing steak? Normally do butter but I have some bacon grease left in my skillet from lunch... Isn't the smoke point of bacon fat kind of low for searing? It's better than non-clarified butter in that regard, but not by much (clar.
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Jan 9, 2018 23:30
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Bottom Liner posted:Is bacon grease too strong a flavor for searing steak? Normally do butter but I have some bacon grease left in my skillet from lunch... I've used it for that before, probably fine if you're outside, but inside it turns into a smoke machine. I like peanut oil or clarified butter inside
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Jan 9, 2018 23:58
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I started searing with ghee, it's the tits
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Jan 10, 2018 00:12
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Agreed on the ghee, I don't know why it's not recommended way more. Flavor like butter with a high smoke point -- it's the best of both worlds.
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Jan 10, 2018 00:44
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i like nice words
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Wow. Ghee's smoke point is 482f? I definitely need to make myself some ghee for searing if nothing else.
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Jan 10, 2018 01:33
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BeastOfExmoor posted:Wow. Ghee's smoke point is 482f? I definitely need to make myself some ghee for searing if nothing else. Yeah, clarified butter tends to have a pretty high smoke point in part since you're removing all those milk solids that tend to burn.
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Jan 10, 2018 01:45
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BeastOfExmoor posted:Wow. Ghee's smoke point is 482f? I definitely need to make myself some ghee for searing if nothing else. Is it really cheaper to make it than just buy a jar next time you order something from amazon?
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Jan 10, 2018 01:50
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Plinkey posted:Is it really cheaper to make it than just buy a jar next time you order something from amazon? Well, I can get unsalted butter for $2.50/lb and is typically 80% butter fat. Assuming no loss (I'm sure there is some, but perhaps not much?) you should be able to make ghee for $3.12/lb. The cheapest I see on Amazon is $17 for 32oz ($8.50/lb). You may do better at your local grocery, but even Costco's ghee is $5/lb last I looked.
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Jan 10, 2018 04:18
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BeastOfExmoor posted:Well, I can get unsalted butter for $2.50/lb and is typically 80% butter fat. Assuming no loss (I'm sure there is some, but perhaps not much?) you should be able to make ghee for $3.12/lb. The cheapest I see on Amazon is $17 for 32oz ($8.50/lb). You may do better at your local grocery, but even Costco's ghee is $5/lb last I looked. Huh, I thought there was way less than 80% butter fat in normal grocery store butter. e: Still seems like a lot of work.
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Jan 10, 2018 05:06
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Plinkey posted:Huh, I thought there was way less than 80% butter fat in normal grocery store butter. If you have a Trader Joe's near you they apparently sell a 10oz jar for $3.29 or something. Might be worth it just to save the hassle. Edit: Dropped by TJ's and it's $3.99 near Seattle. BeastOfExmoor fucked around with this message at 21:15 on Jan 11, 2018 |
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Jan 10, 2018 07:35
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Submarine Sandpaper posted:I wonder if that goon is still a part of it. quote:After leaving Mellow in 2017
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Jan 10, 2018 10:29
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Has anyone tried using a sous vide setup for poaching? I haven't got a circulator, but an old school PID controller hooked up to a rice cooker, so it's ok to use a broth. I'm thinking about trying poached mussels, oysters and fish. I love steamed mussels but they can get a bit chewy. And I don't think vacuuming them is the right way, I think it'll be tastier to cook up a nice broth with onions and wine, then let them steep in it at a precise temperature. Ideas, experiences?
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Jan 11, 2018 15:12
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I made some ghee last night to use for searing today. Super easy on the stovetop, although it takes 10-20min and you have to babysit it a bit. I didn't have cheesecloth or a coffee filter so I tried filtering it through a paper towel and that seemed to work fine, but it was very slow. Cooked a NY strip I'd cut down from a $4/lb roast I purchased around Christmas at 132f for 4 hours. I really like the tender texture strip gets on longer cooks like this. Seared it in ghee and then poured the cooking ghee on top to add some fat to the relatively lean steak. Came out amazing and food costs were like $5.
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Jan 11, 2018 21:30
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Ola posted:old school PID controller hooked up to a rice cooker, Ola posted:precise temperature
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Jan 11, 2018 23:47
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Elizabethan Error posted:a PID setup will not give you a precise temp as there's no forced circulation. do this in a pot, don't poison your guests/whoever Oh come on. It's a (pot sized) rice cooker, not a swimming pool. There is more than enough circulation by convection alone, and I can just stir it every now and then anyway. And mussels are regularly eaten raw anyway. When I vizzle something big, the plastic can sometimes trap convection and I need to stir it every now and then, then the temp can suddenly show 2 degrees difference. Only six guests have died so far.
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Jan 11, 2018 23:58
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Raw is generally served on ice, in part to keep them out of the danger zone. I won't comment on the safety of your setup though because I have no clue.
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Jan 12, 2018 00:01
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Ola posted:Oh come on. It's a (pot sized) rice cooker, not a swimming pool. There is more than enough circulation by convection alone, and I can just stir it every now and then anyway. And mussels are regularly eaten raw anyway. When I vizzle something big, the plastic can sometimes trap convection and I need to stir it every now and then, then the temp can suddenly show 2 degrees difference. Only six guests have died so far. Oh come ON! Only six? Step up your game already!
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Jan 12, 2018 20:09
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Ola posted:Oh come on. It's a (pot sized) rice cooker, not a swimming pool. There is more than enough circulation by convection alone, and I can just stir it every now and then anyway. And mussels are regularly eaten raw anyway. When I vizzle something big, the plastic can sometimes trap convection and I need to stir it every now and then, then the temp can suddenly show 2 degrees difference. Only six guests have died so far.
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Jan 12, 2018 20:13
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Water is pretty good at distributing heat on its own. I was using a PID controller for a couple years before I got a circulator and it was perfectly safe.
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Jan 12, 2018 20:38
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Elizabethan Error posted:do what you want, but it won't achieve any measure of precision as you're relying on currents to move the heat around, and water in a pot doesn't move that much. Sous vide doesn't need the absolute precision of a circulator. The Sousvide Supreme didn't circulate water and never had any issues.
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Jan 12, 2018 20:46
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BeastOfExmoor posted:I didn't have cheesecloth or a coffee filter so I tried filtering it through a paper towel and that seemed to work fine, but it was very slow. I stopped using coffee filters for cooking a while ago. For now, if it requires very fine filtration I unfold a napkin (cheapest Kirkland kind that are almost see through when you open them up all the way) or otherwise I use a nut milk bag. Cheesecloth sold in most stores is shiiiiiiiiiiit
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Jan 12, 2018 21:42
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