Yes sir. Not a typo. 72 hours. Sous vide is a pretty amazing technique. You can do a steak from frozen to plate in 2 hours, with the same temperature gradient from edge to edge, all the way through the steak. I like mine at about the 4 hour mark. I've done 24 hour short ribs at 180F, but 72 hours at 140F really melts the fat on the ribs. The ribs, since they're vacuum sealed, slowly cook in their own rendered fat.
This is it. The “Splat! Honor on Dave!” post. It’s a doozy…stay with me. . @Bushcraft_Dave I decided to be otherwise unproductive today, took the morning off and went for a nice foraging walk in the sunshine. I collected a good portion of some of the ones I’ve posted over in that other thread. and to make it more fun I’m going to use this as a “kitchen knife “. It’ll be fun. I love sharp things. Heck we all do, but it’s technique for the win. Sure, weight, shape, steel, thickness, grind, all those play a role, but…if you can make it sharp you can make it work. There’s no difference in how something is cut if you use a French chefs knife or a knights templar broadsword. There’s my goodboy. . Making sure I don’t drift off into the ether without him.
You’ve got the proper pinch grip down, don’t even have to think about it. A quick stroke and presto…the tool is secondary to what your brain already knows. How about a fine dice? T T T T T! Easy. Nothing to it. Didn’t ole Hank make a song about this?….”Well you cain’t starve us out a you cain’t make us run”…sing with me now! Doesn’t everything need a full bulb of minced garlic?
She..the adored one, left me some delicious lentils she made, I mixed those with my collection, added some cheese, an egg…and saturated the lot in Tabasco! Sent it through a 400F oven for 20 minutes. Smells divine. Oh my. That was champion. Top notch. I may have just created a whole new recipe. I’m gonna call it Dave’s Baked Awesome.
Cooking for 72 hours at temps above 129F will kill any bacteria. It's like pasteurization. The chart near the bottom of the page below shows that our beef should be pathogen free in 28.1 to 35 minutes at 140F depending on thickness (source: FDA, 2009, 3-401.11.B.2). http://www.douglasbaldwin.com/sous-vide.html
holy moly guacamole Batman! Wow that’s incredible! You found all that on a walk? That’s incredible. Thank you for such an amazing share. And the axe action!!! i bow down, I’m not worthy!
Mashed Potatoes...... er, mashed broccoli couple large heads of broccoli (3lbs all together) chunked up with the CS drop forged Hunter knife on kitchen duty into the Afghan Pressure Cooker with broth for a few minutes. Drain the water, steamed broccoli into a bowl, add Himalayan pink salt , a tablespoon of butter, black pepper, coriander, paprika, loads of garlic powder and onion powder, powdered Parmesan cheese, and franks hot sauce. Use a whisk to mix until smooth. (I like my mashed spuds , er , broccoli , a bit chunky ) I ate the entire bowl in about 2 minutes. You can also do this with carrots, Brussels sprouts, or carrots & broccoli & Brussels sprouts mixed together . good way to get kids to eat their veggies...
Maple syrup infused breakfast sausages, applewood smoked bacon, garlicy roasted yellow flesh spuds......Lodge 15" carbon steel pan. Mmmmm
Filet -Broccoli - Twice Baked Potato by Kylemeister posted Mar 1, 2023 at 5:04 PM Filet mignon, twice baked potato, steamed broccoli with cheese. Sauce is a highly reduced beef stock with some butter whisked in at the very end to give it that shine, thicken a little, and add some extra richness.
pure awesomeness. I'll assume that beef roast you bought was slooooooooooow cooked into falling apart melt in your mouth perfection.....
Weeks ago, @Bushman5 very kindly included me in one of his fun challenges. He encouraged me to make Carne Guisada a Mexican dish, sort of like a beef stew but thicker that you can serve on flour tortillas, with rice, or alone as a stew. I’ve never cooked anything Mexican or Tex-Mex before so I was a little intimidated. Over the weeks, probably closer to 2 months, I’ve been looking at recipe after recipe. First I had to select a good chuck roast with good marbling. The best one happened to be on the smaller size but that’s fine, it’s usually just for my gf and I. Then I had to get Mexican oregano and cumin or “comino” in Spanish. I’ve never used either of the two, so I was eager to taste it first before cooking with it. before: After: For the oil, I decided to use the beat oil on the world bacon fat!!!! In most Carne Guisada recipes, they lightly browned the meat but I wanted to get some serious Maillard Reaction going and build a nice fond. I used the method of searing the whole roast all At once instead of cutting it up, in order to limit the amount of water that would be expelled and counteracting the caramelization I was going for. But I’m sure if I had a high powered stove like some of you guys, I could’ve cooked off water easily and quickly. I let it rest a bit and then I cut it up. It’s all about the spices! I mixed it up a bit. The spices I used were: cumin, Mexican oregano, paprika, ancho chili powder, salt and pepper. I used minced garlic, but I’m thinking garlic powder would probably be better. There’s also onion and bell pepper in there with a tomato. So most of the comments I read from the recipe blogs, had a lot of comments about how it was supposed to be like a gravy and thick not loose and soupy. I went a little overboard because my potatoes broke down and made it thicker than I had wanted. Potatoes were optional but my gf loves them so I added them. For sides we had corn salsa and Mexican rice and we ate the Carne Guisada as tacos. The corn salsa was really easy- a can of corn, half a red onion, a jalapeño, cilantro, and 1 lime.
