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Umami rub #12 and 35

Umami rub #12 and 35

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Ingredients: Hondashi soup base, 125 g. Knorr chicken bouillon, 100 g. Dried mushrooms, Costco Blend 125 g. Saffron, 3 g. Dried onions, 30 g. Fennel seed, 30 g. Oregano, 10 g. Black pepper, ground, 30 g. Dried parsley, 30 g. Powdered/dried egg white, as needed. Utilization: This rub was designed with a specific application in mind. After sous vide processing land or air dwelling proteins, pat the meat dry and place on parchment or a plate. Use a flour dredge (shaker) to sprinkle the top surface of the meat with powdered/dried egg white. Use a spray bottle to slightly...

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Sous Vide: Post Process Seasonings and Rubs

Sous Vide: Post Process Seasonings and Rubs

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There are a number of Facebook groups on sous vide now. Many of them are pretty good places to TALK about sous vide. This one is a good place to LEARN about sous vide. The Time of the Seasons Members of the sous vide Facebook Group have heard me explain that while putting seasonings in the bag may be safe in most cases, it is for the most part ineffective. Most members know that this is not my opinion, but rather the results of some solid scientific research as documented HERE. Even dedicated sous vide and other recipe resources are beginning to...

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Nori/Dashi Sous-B-Q Rub

Nori/Dashi Sous-B-Q Rub

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Ingredients: Nori sheets, 10 each (1 oz), or pre ground powder. Hondashi granules, 4 Tablespoons. Shiitaki mushrooms, dried, 1 oz, or pre-ground powder. Knorr chicken bouillon powder, 4 Tablespoons. Garlic powder, 1 Tablespoon. Ground black pepper, 1 Tablespoon. Ginger, dried, 1 Tablespoon. Sugar, 1 Tablespoon. Procedure: Grind together in food processor or spice grinder. Dosage: up to 1 Tablespoon/lb of...

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Sous Vide: Beef Top Round served as a steak

Sous Vide: Beef Top Round served as a steak

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End of Round One Top round is a weight bearing, hard working muscle from the hind leg of a steer/heifer. That makes it a perfect candidate for sous vide’s unique ability to tenderize by converting collagen to gelatin. After explaining how to break down an entire beef top round HERE, we are working our way through various applications suitable to this particular sub-primal. So far, we have explained how to use the technology to make the infamously misnamed “London Broil,” and also how to create a Smoked, Pulled/Shredded product that should interest sous vide enthusiasts and back yard BBQ aficionados alike. We...

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Sous Vide: Sous-B-Q Pulled/Shredded Beef Top Round

Sous Vide: Sous-B-Q Pulled/Shredded Beef Top Round

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When the top is the same as the inside This mode of preparation specifies the use of beef “top round,” aka “inside round.” Frequently and deceptively marketed as “London Broil” in the butcher’s case (there is no such cut of meat), it comes from a heavily used muscle of the hind leg and is typically quite tough. It can vary widely in appearance because of the large size of the primary muscle. A pre-cut piece of any shape or size ranging from 2 lb/1 Kg up to 7 lb/3 Kg can be prepared using this method without altering the...

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Sous Vide Principles: Sous-B-Q Chicken Breasts “Noridashitaki”

Sous Vide Principles: Sous-B-Q Chicken Breasts “Noridashitaki”

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Pick a cool and breezy chicken breast and drive to Buffalo It’s not an experiment. It’s an effort. Sous vide creates a lot of recipe interchangeability. As many sous vide recipes as exist for boneless chicken breasts (skin on or off), they can really all start the same way: Preheat your sous vide bath to at least 135 F/58 C, but not greater than 140 F/60 C. Higher temperatures are safe but cause increased moisture loss. Vacuum seal your chicken breasts individually in heat rated plastic bags. Stage the pouches into the bath using racks to prevent them from coming...

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