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With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

ringkingpin

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  • Re: The best things I've done yet sous vide and included about three minutes on the BGE

    Thanks guys!

    Nope, it wasn't a problem sealing these two bags.  I have a food saver (would like to upgrade to a chamber machine) and I put it on the liquid and gentle settings.  As soon as I see the liquid heading towards the seal, I press the seal button to stop the vaccum and heat up the bag.  Before I did this, I put two seals on the bottom and then I put another one on top after the bag is sealed up.
    Village, I think you're refering to alcohol in the sous vide and the strage flavors that it gives food.  Being that I reduced this bottle of wine by 50-60%, there was little if any booze left in the bag.  So I did cook the meats with the wine and onion mixture, the same way I used to about 15 years back.  The wine mixture takes on some of the juice from the meat and makes a really nice sauce once you finish it up.  I need to find my notes from the Le Notre sous vide class I took.  I'll be doing this again very soon, it was fantastic and still had that flank steak taste.  
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  • Re: OT - Interesting Ceramic Grill on CL

    WELL... this is an interesting read, L0L

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  • The best things I've done yet sous vide and included about three minutes on the BGE

    When I was working in Paris as a cook in 98-01 sous vide was becoming all the rage.  I did a one week course on sous vide cooking at LeNotre where we did their equivilant of a brisket cut, sous vide.  Tonight, I did a similar recipe except it was with flank steak.
    I had too decent sized flank steaks and trimmed them up the best I could to cut off any fat or silver skin from the meat.  Next I sliced two onions in to thin pieces and cooked them down until they were soft and carmelized.  I also included maybe one or two cloves of garlic in that mixture.  While I was doing that, I had a full bottle of red wine, cheap enough to cook with but still decent enough to drink and reduced taht by at least 50%.  Then I added the wine to the mixture, seasoned the steaks with salt and bagged them up individually.  I put in the demi at 130 for 24 hours, took them out, put the meat aside and strained the onions, thyme twigs, etc. and started to reduce the cooking liquid and wine mixture.  I made a beurre marnier, added it and cooked it for around 30 minutes to ensure the flour was cooked.  
    When my guests came over, I tossed the steaks on the egg at 700 degrees.  The steaks and my sauces were perfect.  This was the best thing I've made so far in the demi.  YUM!

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  • Re: OT - Who has a brick oven, Any recommendations?

    btw, www.pizzamaking.com is a GREAT resource.  It's EXCELLENT.  Check out the dough calculators under dough tools on the first page.

    All of my pizzas are naturally leavened.  I maintain two sour dough starters from Italy, an Ischia and a cameldoli.  Right now I only have the ischia going.  Usually I'm making dough in the 65-68% hydration range, 20% preferment at 100% hydration, 3% salt and then i'm doing a bulk ferment for 24-36 hours and balling.  I bake them on the 2 stone at 850 on the bottom stone and 950 on the upper stone, sometimes hotter.  Takes about two minutes.  YUM!
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  • Re: Calling Sous Vide users:

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