Sous vide experiment ~ Kalbi

[Ernest]

Dr ROK No, it's for $50 off. Go to anova website and use LUVDAD for discount code. It's going until 6/21.

Amazon ran the 50% off for one day a week ago

[Dr ROK]

Thanks for the response Ernest. Wish I would have seen that 50% off post. What a deal! Never seen them priced that low anywhere before.

[MGMojo]

Ernest, Last night a friend and I ordered what we were told would be braised short ribs, and were confronted with a 3lb. block of ribs similar to the top 3 ribs in your prep photo, in one piece! The waiter claimed it was dry-aged for 50 days, but the kitchen didn't know how to cook or season the joint -- apparently electing to simply broil the crap out of it until the interior was medium, then topped it with a misguided (possibly misdirecting?) schmear of curried cheese. It was both over-cooked AND layered with unrendered fat. In short, a waste of a promising cut of beef and all-round abomination. The only way the kitchen might have pulled off the dish they dreamed of (or promoted) would have had to follow your sous vide approach before subjecting it to flame. I wish they had read your post, or had your understanding of how to handle such a challenging cut of beef!

[Breadhead]

@Ernest

That last picture is beautiful Food Porn and belongs on a food magazine cover. Nice cook. Great photography.

[Ernest]

MGMojo that right there just pissed me off! LOL

[Medusa]

@MGMojo,

I agree - sounds AWFUL! I think I would've have complained and hopefully ended up not paying for poorly cooked crap!

[Karon Adams]

and that is why it has been nearly two years since I have eaten in any restaurant. that was my birthday and I was in a wheel chair, just out of the Nursing home. and it was so disappointing that I really don't even want to go out. I am to the point, now, that I simply don't have the cash for a restaurant where I would be willing to eat.

Though, I am kind of putting a few dollars back here and there. I want to run to Hotlanta, Maybe get together with Medusa, and go to MoriMoto's.

Not a major sushi person and not big on fish. but, if there is a person in the world who could teach me to like it, that would be MoriMoto.

The Chef's tasting menu is $120. but, like I said, this Is serious eats. and, frankly, I'd rather do that once or twice a year than eat mediocre on anything close to regular.

[Ernest]

Much appreciated Breadhead

[Karon Adams]

you realize, of course, that you are making it VERY difficult for me to resist a Sous Vide system. I haven't felt like eating lately, but those pics might just do the trick!

[Ernest]

Karon Adams Resistance is futile!!

[Karon Adams]

you are making my life difficult..... delicious but difficult. So, the folks that use Sous Vide, how are the various proteins? I know it is supposed to be terrific for fish but I'm not a big fan of gills. I am the kind of person who has to have the fish battered and fried to within a inch of my life. My dad loved to fish and made us eat them. ICK. and if there was ever a bone left in the flesh, I would get it.

[Karon Adams]

Do you KNOW what you have done? Seriously?/ Guess who's getting a father's day present? Kind of skipped Mother's this year and I usually get something smoky for mother's day.

He, hee, snagging a few from the morimoto fund the go ahead and pick up a sous Vide.

another cooking adventure!!

But now, I have to get the next video finished and up. Pavlova, then Souffles. these first few, after the meat pies have all been fun with foam, working from the gelatin foam of marshmallows, to Macarons. Dr Tim Kinnard has a nice looking Maple Bacon Macaron.

not sure which direction I'll go after that, but I want to work through progressions like this, moving techniques through recipes.

[Steve Vojtek]

My personal experience with sous vide started a few years ago when i was a terrible at cooking meats. I horribly overcooked everything. Then by doing online research i found the sous vide method and cooking to internal temps etc. Almost overnight i was getting great results and loving it. I used to cook all my meat in sous vide. Now i've learned lot since then but i still use sous vide on occasions - for eg: dishes like butter chicken or paprika chicken. Thigh fillets are my choice for those dishes but because of their irregular thickness they are hard for me to nail them in a frying pan so i choose to sous vide them to perfection - cook the sauce and then dice them and add them to the sauce with the juices from the vacuum bag. Perfect texture chicken everytime. Just one of the uses for me. It has it's advantages ..IMHO

[Meathead]

NICE work!