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Planning to try something this weekend and wanted to run the plan past this thread. I want to make chicken ballentine. The steps I was planning are: 1. De bone the carcass. 2. Stuff/wrap a spinach and mushroom stuffing. 3. Dry brine 4 Vacuum seal and cook, possibly 150 for 3 hours. 5. Ice bath 6. Finish in air fryer to crisp skin. The thing I'm not super confident on is whether or not I can get crisp skin afterwards. Any thoughts or suggestions would be appreciated.
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Apr 10, 2020 01:57
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lifts cats over head posted:Planning to try something this weekend and wanted to run the plan past this thread. I want to make chicken ballentine. The steps I was planning are: Actual frying not air frying. You need the thermal density of the oil but you will get crispy skin.
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Apr 10, 2020 06:09
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Why not dry brine before the filling? 1. No reason to dry brine filling 2. Salting both sides will lead to much faster penetration 3. When it starts to exude water at first, I don't trust mushrooms not to soak it all up before it can be reabsorbed. Mushrooms are fast little sponges. Also, if you actual fry, maybe start in the fryer and then move to the oven, the way you do for fried chicken? It's a lot less greasy imo Actually, deboned and stuffed, it's thick/solid enough that reverse searing completely in the oven might be another good option Anne Whateley fucked around with this message at 06:17 on Apr 10, 2020 |
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Apr 10, 2020 06:15
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i like nice words
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Anne Whateley posted:Why not dry brine before the filling? Yeah I wasn't sure about the best sure to brine either. Thanks for the feedback.
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Apr 10, 2020 14:24
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You could also just finish in a ripping hot oven if you're not hot on the air fryer.
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Apr 10, 2020 17:43
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Costco currently has holiday season pork rib roasts. I should have grabbed more than the single pack, but mortons tri tip was $4 off each package and I loaded up on them. Wife would have shot me had I loaded up on both. But drat it is nice to be able to cut the roasts down into 2-rib thick chops for puddling. really wish they were available (outside butcher shops) all year long.
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Apr 14, 2020 14:56
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Made some sous vide ribs yesterday, 30 hours at 150, then quickly finished them in the oven to get a crust
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Apr 14, 2020 16:14
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PreVide
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Apr 14, 2020 22:19
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I just got a bunch of meat (steaks, pork shoulder, ribs, chops, etc.) delivered and I plan on vacuum sealing a bunch of it to freeze for later. I plan on cooking a good bit of it by sous vide and I am wondering if there is any drawback to seasoning the meat and then vacuum sealing and freezing it, and then dropping it in the water bath at the appropriate time. I mainly want to know if its ok to have the seasoning on the meat for a couple weeks while frozen. In the past I have thawed the meat, then seasoned it and vac sealed again for the water bath. I just want to know if I can skip that and season before freezing, trying to cut down on the amount of plastic used. edit: for anyone who has used vacuum sealers, is it ok to reuse bags, or does repeated use in the water degrade it? I am asking only on a temporary basis until the plague is over.
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Apr 26, 2020 06:20
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swickles posted:I just got a bunch of meat (steaks, pork shoulder, ribs, chops, etc.) delivered and I plan on vacuum sealing a bunch of it to freeze for later. I plan on cooking a good bit of it by sous vide and I am wondering if there is any drawback to seasoning the meat and then vacuum sealing and freezing it, and then dropping it in the water bath at the appropriate time. I mainly want to know if its ok to have the seasoning on the meat for a couple weeks while frozen. In the past I have thawed the meat, then seasoned it and vac sealed again for the water bath. I just want to know if I can skip that and season before freezing, trying to cut down on the amount of plastic used. Barring some sort of intense enzymatic activity (like if you dumped a bunch of meat tenderizer on it or froze it in a block of pineapple juice) your meat is essentially in stasis once it's vacuum sealed and frozen. I've noticed no difference between seasoned meat that was six days old or six months old. If you're going to season before freezing, make sure you write down what you seasoned it with or at least that it's seasoned, so you don't inadvertently double season. Bags will eventually start to break down, but how quickly that happens is a function of temperature and time. I don't have any good guidelines, but I'd be much less bothered by reusing a bag I cooked a steak in for two hours than one I cooked ribs in for two days, for example. From what I've seen bags tend to retain their shape after they've been through the cooking process, so there may be some issues getting it to seal nicely. It doesn't help with the vacuum sealing process, but you can safely sous vide (I think up to like 190F or something) in Ziplock brand freezer bags. SC Johnson actually put out an announcement about it at one point because of how many people have asked.
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Apr 26, 2020 06:39
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poeticoddity posted:Barring some sort of intense enzymatic activity (like if you dumped a bunch of meat tenderizer on it or froze it in a block of pineapple juice) your meat is essentially in stasis once it's vacuum sealed and frozen. I've noticed no difference between seasoned meat that was six days old or six months old. Awesome, thanks. If I am not freezing something, or if I am just doing a single steak or chop or whatever, I will use a Ziploc. However, the times being as they are I am trying to minimize deliveries and stretch my supplies of everything as long as possible.
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Apr 26, 2020 06:59
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swickles posted:Awesome, thanks. If I am not freezing something, or if I am just doing a single steak or chop or whatever, I will use a Ziploc. However, the times being as they are I am trying to minimize deliveries and stretch my supplies of everything as long as possible. I have a roll of the long single bag where you just cut off however much you need, and I have reused portions of that several times.
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Apr 26, 2020 07:19
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NPR Journalizard posted:I have a roll of the long single bag where you just cut off however much you need, and I have reused portions of that several times. Cool, yeah I use the roll too for freezing, or if its out to just do meal that way. I normally toss it after a single use and was wondering if I could reuse it. I am also terrible at estimating how much I need, so its always like 2-3 inches longer than it needs to me so reusing it would make me feel better.
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Apr 26, 2020 07:30
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Hmm just speculating here but if you add salt and that draws out water, won't it from ice crystals on your meat? I am not sure a household freezer freezes quick enough to prevent that from happening.
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Apr 26, 2020 08:54
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If you're being that cautious, you could season it, seal it, fridge for an hour (to exude and then reabsorb), then freeze it. But if you're that cautious, you probably wouldn't want to do at it all in case the pepper burned. I'd go for it, though.
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Apr 26, 2020 09:15
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Hopper posted:Hmm just speculating here but if you add salt and that draws out water, won't it from ice crystals on your meat? I am not sure a household freezer freezes quick enough to prevent that from happening. Meat that's been vacuum sealed and popped in a freezer is going to freeze from the outside in, so any additional formation of ice crystals should be pretty minimal. If you're trying to get the effect of a dry-brine or a marinade, it's going to effectively be halted once it's frozen solid, so you may actually want to leave it in the fridge for a period before freezing it, depending on what you're doing. Presumably, the process will restart once it thaws, but if you're popping something into a water bath straight out of the freezer you're going to have a small window between when something thaws and when it cooks. I also wouldn't be overly worried about the formation of ice crystals in something that's been vacuum sealed and has any residual, drawn-out moisture in it. That's most of the reason you'd vacuum seal something you're freezing in the first place.
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Apr 26, 2020 09:21
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There’s probably some diffusion of salt into the meat even while frozen but it’s gotta be an undetectable amount, and if it were, I have a hard time seeing how that would be bad, anyway.
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Apr 26, 2020 17:06
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I am now in the habit with beef of seasoning and then allowing it to dry a day or two in the fridge before seal/freeze.
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Apr 27, 2020 14:20
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Hasselblad posted:I am now in the habit with beef of seasoning and then allowing it to dry a day or two in the fridge before seal/freeze. Like in a container? Or just on a hook in the center of the fridge to pick up all those fridge scents?
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May 2, 2020 01:56
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CaptainCrunch posted:Like in a container? Or just on a hook in the center of the fridge to pick up all those fridge scents? Like on a wire rack in the fridge. What are you putting in your fridge that it is imparting “fridge scents” to your food?
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May 2, 2020 06:41
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I guess this is similar to the discussion above about freezing. My plan is to freeze a lot of chicken thighs in vacuum bags, and then cook them straight from frozen by dropping them in the water bath. If I want to make things like butter chicken out of them, should I: - freeze and cook with the sauce - only season and cook without the sauce - neither because I should cook with sauce but not freeze it xtal fucked around with this message at 02:47 on May 4, 2020 |
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May 4, 2020 02:45
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Why not just make the butter chicken and then freeze it in portions?
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May 4, 2020 04:53
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AnonSpore posted:Why not just make the butter chicken and then freeze it in portions? I imagined that would taste less fresh but they might be exactly the same, especially with that recipe...
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May 4, 2020 05:01
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Seems like a great opportunity to do some testing and report back to us.
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May 4, 2020 15:57
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Lawnie posted:Seems like a great opportunity to do some testing and report back to us. The main caveat is if you're making a curry (or whatever) with a lot of lowfat dairy, which tends to want to break when reheated. The effect is mitigated the more other poo poo you've got in your sauce/gravy/whatever. So I'd worry less about something's that basically veg purée with some dairy versus a bunch of dairy with a little seasoning. And higher fat dairy is more durable. So if you're using a heavy/double/whipping cream then it's less of a problem. Coconut cream/milk will depend on the recipe. And in all cases freezing fast and reheating slow will help prevent breaking. And if the sauce separated it's still safe to eat, and you might be able to get it back together with hand whisking or hitting the sauce with an immersion blender or whatever.
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May 4, 2020 20:20
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Recently got a Anova Nano and wanted to start with something easy, decided to do eggs for 12min @ 167. Question though, am I supposed to wait until the water gets to temperature first, or drop the food in and let the Anova get to the desired temperature? Also, I don't see an off button, just unplugging the thing is of the off button I assume?
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May 6, 2020 05:45
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For eggs or other really short times things (fish), you want to let it get to temp and then put it in. For steaks and such I put them in the water as it heats and then just start the timer when I hear that the water is at temp, because 10 mins at partial temp won’t throw anything off.
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May 6, 2020 05:52
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Most devices (including that one IIRC) start their timer right when it reaches temperature. If you wanted to time it accurately and drop it in at temperature, you would need to sit there while it preheats, drop it in, wait for it to come back to temp, and then start the timer. With eggs it might also depend on if they come from the fridge or room temp.
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May 6, 2020 13:54
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xtal posted:Most devices (including that one IIRC) start their timer right when it reaches temperature. If you wanted to time it accurately and drop it in at temperature, you would need to sit there while it preheats, drop it in, wait for it to come back to temp, and then start the timer. Joule gives the option of putting food in as water heats, with timer starting when at temp automatically, manually starting the timer when you put food in, or just straight up heating the water and dumping the food in whenever you want sans timer.
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May 6, 2020 16:00
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My GF gave me an anova sous vide for my birthday over the weekend. Made a NY strip to test it out tonight, it came out really well. Could've seared a bit better, but really liked it. She wants to try making our own starbucks sous vide egg bites. Anyone have a recipe for that or something similar? Googling people don't seem to really be sous viding them. Most things I'm googling have instant pot instead.
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May 13, 2020 23:28
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xtal posted:I imagined that would taste less fresh but they might be exactly the same, especially with that recipe... Have you forgotten that curry tastes better reheated?
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May 13, 2020 23:35
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Fritzler posted:My GF gave me an anova sous vide for my birthday over the weekend. Made a NY strip to test it out tonight, it came out really well. Could've seared a bit better, but really liked it. She wants to try making our own starbucks sous vide egg bites. Anyone have a recipe for that or something similar? Googling people don't seem to really be sous viding them. Most things I'm googling have instant pot instead. I've made several batches of these in the last couple of months. I use 4 oz jars and my "recipe" for eight is something like: 8 large eggs a few spoonfuls of cottage cheese several dashes of hot sauce Butter or spray the jars to help the egg bites release after heating. Whisk/blend the wet ingredients and add to the jars. Add your fillings, like: crumbled bacon minced jalapeno different cheeses ground chorizo (love this) finely diced ham (really love this - great texture) Put the lids on and heat at 170 for an hour. Mind your water level; the jars displace a lot of space. To reheat I take the lids off and heat in the microwave for 60 seconds at 50% power in the jar. Then I take a butter knife around the edge to free the egg bite. Turn it out onto a plate, cut in half and separate, heat for another 60 seconds at 50% power on the plate. Serve with more hot sauce (I like Secret Aardvark Habanero) and a side of toast with a bunch of butter.
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May 14, 2020 00:11
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Fritzler posted:My GF gave me an anova sous vide for my birthday over the weekend. Made a NY strip to test it out tonight, it came out really well. Could've seared a bit better, but really liked it. She wants to try making our own starbucks sous vide egg bites. Anyone have a recipe for that or something similar? Googling people don't seem to really be sous viding them. Most things I'm googling have instant pot instead. What were you googling? I don’t have a recipe off hand, but for a minute those were like THE sous vide fad.
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May 14, 2020 01:22
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Yeah, for some reason egg bites were the fast food item everyone was trying to reproduce at home for awhile. And not to discourage anyone from doing exactly that, but it's probably worth knowing that egg bites are more or less just oeufs en cocotte cooked until they're hard. Just throwing that out there because having an additional search term can be handy if you're looking for ideas.
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May 14, 2020 01:40
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Fritzler posted:Googling people don't seem to really be sous viding them. Most things I'm googling have instant pot instead. Because insta pots and air fryers are all the rage now.
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May 14, 2020 16:38
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Fritzler posted:My GF gave me an anova sous vide for my birthday over the weekend. Made a NY strip to test it out tonight, it came out really well. Could've seared a bit better, but really liked it. She wants to try making our own starbucks sous vide egg bites. Anyone have a recipe for that or something similar? Googling people don't seem to really be sous viding them. Most things I'm googling have instant pot instead. You can definitely sous vide them but remember they're more cottage cheese than egg.
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May 14, 2020 16:50
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sterster posted:Because insta pots and air fryers are all the rage now. Yeah, I have way too many kitchen gadgets at this point. Though I justify it to myself by viewing them as tools - they all excel at different things, so I use a lot of them in tandem. I think the only thing I'm missing at this point is a smoker . . . . Edit for sous vide content: anyone have a favorite brisket recipe? (specifically, the flat). We did 50 hours at 135, and it was tender as hell . . . almost too tender. She seared it in the cast iron, and it was okay, but I think I'd have had better luck just spooling up the fire pit and searing it over a really hot wood fire. She considered the brisket a failure (largely because of the texture, I think?), but with a bit of salt and a touch of BBQ sauce, it was more moist and flavorful than anything I've had at even the expensive BBQ joints in town. I thought it was great, even though I acknowledge that it could probably still be improved. Zarin fucked around with this message at 17:17 on May 14, 2020 |
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May 14, 2020 17:14
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Zarin posted:
I've pretty much followed Keji's advice on this. Salt & Pepper only. Then I think it's 24-36hrs depending on cook temp. Then finish in over/smoker/indirect heat. Unfortunately, I've had everything from amazing to 'meh, this is fine' finish to it following the same exact steps. Take a look at the image with the matrix for time & temp Complete guide. - https://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html I suspect that if after the SV cook I allowed the brisket to rest in the bag in it's juices it would let it relax and soak back up some of those juices that cause the 'meh' results sterster fucked around with this message at 18:13 on May 14, 2020 |
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May 14, 2020 18:01
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xtal posted:You can definitely sous vide them but remember they're more cottage cheese than egg. The more I thought about doing them, and being close to purchasing jars just for that use, I ended up remembering that I have a perfectly working high end egg poacher gathering dust that would do just as well if not better.
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May 15, 2020 15:41
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Thanks for the recipes everyone! Yeah Instant pot recipes were coming up when I searched sous vide eggs recipe, but once I put anova in the search got a lot more actual sous vide recipes. I know I came late to the game, but enjoying it so far.
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May 15, 2020 22:18
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