About to drop 5 wide mouth jars of soon to be Creme Brulee in the bath. First time with the sous-vide circulator, soooo nice to let that dude worry about temp control.
Last edited by Jerod Broussard; November 12, 2016, 07:19 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Never made marshmallows, I guess I dunno. The meringue is easy to make, just high speed whip the egg whites with some cream of tartar and I think some sugar maybe?? The lemon part of lemon meringue...and the pie part of lemon meringue pie, maybe not so easy!
You can freeze them also to reuse later for whipping up for whatever you normally use them for. Pancakes, washes, pies... They may not hold as long when whipped but it's the easiest way to avoid just tossing them if you don't feel like doing anything.
Chocolate meringue pie. Buy a frozen pie crust, bake it, add chocolate pudding and then the meringue. Hit the meringue with a torch to brown a little and you are done.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Most bread puddings are basically a custard (milk or cream plus eggs and/or egg yolks) supported by the bread. I would love to see a recipe that uses a lot of egg whites.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
fuzzydaddy, I just tried to Like Your 1 Lb. of Bacon Suggestion to Jerod Broussard Post for Ideas for 12 Egg Whites! Apparently You Have
Unfriended ME?
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
An egg white omelet might be a little too Martha Stewarty for this crowd, but you could kick it up with any number of hearty additions, including fuzzydaddy 's idea.
Last edited by gcdmd; November 13, 2016, 04:19 PM.
Drink 'em and pretend you are a low fat consuming version of Rocky?
I am MOST interested in your creme brulee results. I've not had any trouble with it in the oven in a bain marie and I'm having a hard time picturing how to do it sous vide. As for the egg whites--freeze 'em in ice cube trays.
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