What Are You Chef-ing Tonight, Dr?

nolaegghead

GrateEggspectations said:

lousubcap said:

Getting into one of my personal challenge objectives mentioned on here with chargrilled oysters:

Always a fun cook and fast once to temperature.

Ran around 30 seconds too long for a few but the best I can get outside Drago's in New Orleans.  
Stay healthy and safe out there-

Looks amazing, Frank. Oysters are something that I love, but are seemingly and increasingly the only consumable that doesn’t love me back. 

Interesting factoid: It is said that the cloudier the juices (i.e., “liquour”), the more procreative the mixture. Don’t know if it’s true, and not sure I’d like to look into it further. Either way, I enjoyed them greatly while I could and wish I was still able. 

Looks like you did them up in style.

That can be true.  They can more resemble the Rocky Mountain variety depending on the season.

dbCooper

I did not chef any of this.  Angie made the catfish and honey carrots.  Her cousin James stopped by with cheesy potatoes w/ham.  We ate good!

TideEggHead

SWMBO wasn’t feeling good this morning so I threw together a camp stew in the crockpot.

Battleborn

Cedar plank salmon is one of my favorite cooks. So easy, so good. 

MasterC

More fun with sous vide,  186° water bath ; potatoes and carrots 1hour, asparagus 15 minutes. The chicken courtesy of the bge 

caliking

very nice @MasterC!

I've had a SV unit for a while, but haven't dabbled in veg that much. What'd you think of it?

GrateEggspectations

Bravo, @MasterC. That is a great plate. Curious as to what SV tub you are using(?). I don’t SV often and when I do, it’s a pot or a doctored cooler. 

That chicken looks great. Can you please describe your method?

Ozzie_Isaac

@MasterC that looks amazing!!  Here is my dinner.

MasterC

Thanks for the props.
I've only had the sv for 2 weeks and the tank, shy of a week so just getting started.

The potatoes were cooked with 1/2 stick of butter, garlic powder and kosher salt then mashed with hot cream. Delicious 

Carrots were seasoned with butter, brown sugar and kosher salt. They were OK, I should have caramelized them in a pan. Next time.

The asparagus butter only. Seasoned with salt and pepper on plate. Simple and simply the best I ever had.

The tub is made by Anova, 4+gallon. Lid seals great due to a silicone edge. I really like it.. They list for 79 but after all my kohl's discounts got it 56 total tax and delivered.

Getting ready to make my vanilla bean bourbon syrup now



This thing is getting better and better 

MasterC

Sorry
The chicken rubbed with olive oil and Dizzy Pig wonderbird raised indirect at 400°, pulled at 157° rested 15 minutes internal temperature hit 167, so good

GrateEggspectations

@MasterC
Thanks. What is the syrup for?

MasterC

Going to make vanilla bean bourbon sodas tomorrow night. 
Damn I think I like sous vide

lousubcap

@MasterC - great results right there.  Congrats.
Yes, the continuing hook of SV-not going down that rabbit hole although the results are quite a strong endorsement.  Don't need any new toys-I can barely deal with my current gear.  

Botch

Ozzie_Isaac said:

Here is my dinner.

I'll send you a check for $10 if you post a full video.  Seriously.
 
My last office Xmas party there was a Chip Challenge, and only the Marine veteran volunteered.  He was Not Happy.    
 
And its fun to call up the EweTube of Sam the Cooking Guy, and his sons, doing the Chip Challenge, if you haven't seen it.  

Ozzie_Isaac

Botch said:

Ozzie_Isaac said:

Here is my dinner.

I'll send you a check for $10 if you post a full video.  Seriously.
 
My last office Xmas party there was a Chip Challenge, and only the Marine veteran volunteered.  He was Not Happy.    
 
And its fun to call up the EweTube of Sam the Cooking Guy, and his sons, doing the Chip Challenge, if you haven't seen it.  

I will look up the vids. Sounds like a cool challenge.  I love hot things, these particular chips are decent from a heat perspective, but they over do the chipotle flavor in my opinion.

Eggdicted_Dawgfan

@MasterC that meal looks great. Don’t give up on the carrots until you have tried the serious eats recipe. So delicious. And definitely caramelize at the end. They are great cold as well if you have leftovers. Enjoying watching your SV journey. I wish I had more time to use mine. 

kl8ton

MasterC said:

Going to make vanilla bean bourbon sodas tomorrow night. 
Damn I think I like sous vide

Not sure if you came on the scene after this was all the rage, but look up @JohnInCarolina creme pots for the SV

I don't have SV, but that looked like a rabbit hole I'd tear up. 

JohnInCarolina

MasterC said:

Going to make vanilla bean bourbon sodas tomorrow night. 
Damn I think I like sous vide

Have you discovered the recipe for the SV chocolate pots yet?

Edit: looks like @kl8ton beat me to mentioning these things, but here is the link to the recipe:

https://eggheadforum.com/discussion/1205207/chocolate-pots-de-creme-recipe-from-butt-blast/p1

Trust me, you will want to try these.

MasterC

I  came across that recipe when I was searching sous vide posts. It is on my list, MrsC will be in heaven with those on the menu. Need to start looking for little jars.

Thanks again everyone 

paqman

@MasterC

Forget the veggies… pots de crème and crème brûlée is what you need 🤣😂

I am still undecided if I prefer the pots de crème recipe posted by @JohnInCarolina or the crème brûlée below.

Here’s the original thread: https://eggheadforum.com/discussion/1175889/ot-sous-vide-creme-brulee/p1

The recipe is from Chef Steps Crème and it used to be posted on their website but it looks like it is behind a paywall now so here it is and enjoy! (I also attached a PDF)

I don’t heat the cream, I don’t do the ice bath, I just wait until it is not too warm and up to the fridge.  I use all the leftover egg whites to make angel food cake or meringue.

160g Egg yolk, about 11 yolks
90g Sugar, granulated, plus more for dusting

3g Salt
600g Heavy Cream

1 - Heat Sous vide to 176 °F / 80 °C 

2 - Combine yolks, sugar, and salt

Whisk until smooth.

3 - Heat cream (optional)

In a pot on the stove, heat cream to 158°F/70°C.

NOTE: We’ve tested this recipe about one billion times and have found that, with sous vide, you actually don’t need to preheat the cream to get a perfect, smooth- and-silky result. We recommend skipping this step, but if you like to do things the old-school way, by all means, carry on.

4 - slowly pour cream into egg mixture

Begin slowly pouring cream into the egg mixture—introducing the cream slowly (“tempering”) allows us to combine ingredients without causing the eggs to curdle. You can increase the pour rate gradually as you go.

5 - Strain; rest

Strain the mixture, then allow to rest for 20 to 30 minutes so that bubbles have time to rise to the top and dissipate.

Skim away any remaining bubbles.

6 - Cast

Cast 150 g of mixture into each jar, pouring in a slow, low, steady stream. Pouring too quickly or from too high above the jar will cause bubbles to form on the surface of the custard.

7 - Close jars until “fingertip tight”

Place the lid on the jar. Twist the lid until “fingertip tight,” meaning just barely closed and still possible to open with your fingertips.

To close the jars fingertip tight, place the lid on top of the jar, then twist the band to tighten using just your fingertips. When you begin to feel resistance, twist once in the opposite direction, then once more in the original direction to tighten.

Closing the jars until fingertip tight means that air will be able to escape from the jars when you submerge them in water. If you close them too tightly, the trapped air will press against the glass and could crack or break your jars.

8 - Cook

Place jars carefully into the sous vide water bath and cook for one hour.

9 - Cool; transfer to ice bath

Remove jars from the bath and rest at room temperature.

Prepare an ice bath. Once jars are cool to the touch, transfer to ice bath to chill.

When the jars are good and cold, go ahead and tighten the lids. They will last up to a week, sealed, in the refrigerator.

10 - Brûler that crème

There isn’t just one correct way to create a crackly top layer of caramelized sugar on your crème brûlée—different chefs use different sugars, torches, and techniques. Use the steps below to get started, and then customize your approach depending on your tools and preferences.

Remove the lid from the jar. If condensation has pooled on the surface of the custard, gently dab with the corner of a paper towel to remove.

Using a small sieve or your fingers, dust a layer of sugar over the surface of the custard. The more sugar you use, the more crunchy and caramelized your top layer will be.

Set blowtorch to a low-gas-release setting. Holding the torch in your dominant hand and the jar in the other, focus the flame on the custard while rotating the jar. Control the heat by moving the torch closer and farther from the custard—the distance should range from 10 to 24 inches.

Once you have achieved the color you want, allow the sugar to set for five minutes. This will give it time to fully harden and reach its crunchy potential.

11 - Eat it. Dang.

pgprescott

lousubcap

@pgprescott - enticing the customers??  Regardless, good eats await.  

Ozzie_Isaac

pgprescott said:

Some of the Gold Edition Blantons.you are hoarding.would be a nice desert after that meal.

pgprescott

lousubcap said:

@pgprescott - enticing the customers??  Regardless, good eats await.  

That’s the idea. Too damn cold and crappy here. 👎🏻

kl8ton

There is nothing better than pecan smoke on a still and frigid day. 10# of Beef ribs going on soon.  

Ozzie_Isaac

kl8ton said:

There is nothing better than pecan smoke on a still and frigid day. 10# of Beef ribs going on soon.  

Those look wonderful!  Good eats await.

JohnInCarolina

Got a couple of racks of baby backs on the KBQ. Trying out a new sauce recipe.  It’s a maple-bourbon-gochujang sauce.

kl8ton

Progress pics 

JohnInCarolina

progress pic 

Wolfpack

Coming along nicely and color is looking great- starting to see the bones which tells me you are getting closer.