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Tixunau

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Tixunau
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  • Re: Whole lobster - lessons learned

    Our family are big lobsters eaters on special occasion. (boiled, grilled and asian deep fried/saute) If grilling, par boiling or par steaming is the trick before chooping the lobster as previous folks suggested. Apply butter only near the end of the grilling to avoid flaring.

    Here is a sample of when I deep fried and saute with ginger and spring onion.

    image

    Btw you should go buy Lobster at T&T SuperMarket by the airport. They are a little cheaper than at Lapointe or Pelican.

    Cheers!

  • Sv smoke fair turkey legs.

    About 2 years ago we went to Disney and we had turkey legs there. The kids always asked me to make some which I did one time but it was not successful at all. With the sv now, I knew I had to try it again.

    Equilibrium brine the legs and wings for 24 hrs. Sous vide them with some clarified butter for 9 hrs @ 65C. After completely chilling them, smoke them on the BGE for 3 hrs @ 175-200 with some bourbon wood chunks. (We only made the legs as the wings would have been to much protein for that meal)

    They came out amazing! Turkey juice was still running out when u took a bite in it. The only thing I would change is to remove the skin before smoking it.

    Cheers!
  • OT - Sous Vide Creme Brulée

    Got a SV machine this past Xmas. I did a few cooks since but my latest was dessert. Followed ChefSteps receipe and method to the T.

    Turns out very good. Moist, creamy and very intense flavour compare to the typical baking method. The only think I would chnage next time around is less sugar.

    Cheers!

  • Sous vide smoke beef ribs (pic heavy)

    As promise, my next sv post would involved the egg.

    This cook was the one I have been waiting for to do. Lots of steps to get to where I wanted it but well worth it.

    Pre-sear ribs on the egg with salt&pepper and a splash of olive oil. Once in the bag, sv for 48 hrs @ 132. Remove and dry ribs before hitting them again with salt&pepper.

    Setup the egg with some coconut charcoal and tequila flavour wood chunks. Let it smoke for 1.5 hrs with temp under 150. Finish the ribs with a quick sear at 600.

    Ribs were moist and perfectly cooked to the right tenderness. Not fall off the bone but just enough texture remaining for some 'chewiness'. Will have to repeat again in the short future.

    Cheers!
  • OT - Sous vide ghee lobster tails

    My experiments continue today with something that our family enjoy very much. I usually poach the tails in a sauce pan with butter but today, I get to try it with the sv.

    Dropped the tails in boiling water for about 30 secs and quickly dumped them in ice water right after. After removing meat, I place them in a bag with some ghee (homemade clarified butter I had in the fridge). Sprinkle a little of salt and right into the bath. Sv for 15 minutes at @58C. Used the ghee from the bag to drizzle over some fresh greens and capers.

    It was crazy good IMO. A mix between lobster sashimi (yes raw lobster) and a well poached earthly butter taste lobster tail. Texture was not for everyone and somehow untraditional...

    Cheers!

    *I promise that ny next sv post would involved some egg action.
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