Author: Norm King

Sous Vide Sensation: Beef in Phyllo Crust with Spinach and Feta

Part I We Have All Been Here Before Unless this is your first foray into sous vide, you are probably aware that sous vide effectively eliminates the difference between tough and tender. If this IS your first foray into sous vide, I will start by telling you that sous vide effectively eliminates the difference between tough and tender. With sous vide, the toughest of cuts become as tender as any cut that started out that way. In many cases, sous vide can  achieve this conversion of collagen to gelatin while still preserving the appearance of “rareness” typically limited to...

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Sous Vide Chuck Eye, Chicken Fried Steak, and the Backstory of Paillard

Crickets Chicken fried steak has a lot in common with Spaghetti Bolognese and Barbecued Spare Ribs. Huh? Come again? Whenever someone refers to these items (and many others), the room falls silent for a moment while everyone takes occasion to conjure up their most evocative recollection of the dish…the way Mom made it, the way their favorite diner makes it, or even the way that they THEMSELVES make it. What starts as an enthusiastic group hug quickly escalates into a debate replete with raised eyebrows and condescending smirks. Then the whole thing degenerates into a vitriolic argument with lots of...

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Sous Vide: Top Sirloin Cap…Coulotte Steak…”Picanha” or Not?

On your mark… Before we even begin, let’s remind ourselves that we are endeavoring to describe one of the most eagerly debated dishes to surface in recent times–in the United States, anyway. “Picanha” is not an Amazonian fish The literal translation of this word (from Portuguese, via Brazil) is “steak,” or even “filet steak”–and I have heard that debated. I would note that Picanha is not filet, that is, what most American butchers would call a cut of beef tenderloin. Some people define Picanha as merely a specific cut of beef, and others vehemently defend it as an almost...

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FB Group Description/Bylaws

https://www.facebook.com/groups/272128179509149/ This group has a distinct, limited purpose; it is not intended to be an “open forum.” Authorized posts are required to meet the standard described below. • We share snaps\details of our sous vide efforts. Members can post without risking criticism, which is prohibited. This applies to “constructive” criticism, recommendations, opinions, etc. If it isn’t positive, it doesn’t belong there. The admins define what qualifies as criticism. Admins determine if a post advocates a practice that may be unsafe or illegal for service. You must post samples of your original work before you comment on others. • We do not debate sous vide. Joining the group indicates that you embrace the method. • The admins answer questions about sous vide, etc. The admins reserve the right to intervene in any thread that they feel is outside the realm of the dedicated topics. They may delete a post or suspend commenting on it at their discretion. If you want to learn about sous vide, this is a great place to do it. If you want to TEACH sous vide–you should consider starting your own group. Time and temperature guidelines are here: http://www.douglasbaldwin.com/sous-vide.html#Table_5.1 Also, here http://sousvideresources.com/2016/07/23/sous-vide-temperature-and-time Is your meat tender? Read this http://sousvideresources.com/2016/08/20/pinching-recommended/ How to properly refrigerate sous vide processed food: http://sousvideresources.com/2016/07/21/shock-treatment-is-safe/ http://www.hi-tm.com/Documents/Chillfd.html Guidelines: • Pictures of equipment may not be the subject of a post. The mention of brand names is also restricted....

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Sous Vide Mortadella/Pimiento Loaf, DON’T LAUGH

“Scoot over, Oscar,” or, “THAT’S NO BALONEY” Bologna is a city in Northern Italy with a rich heritage. It’s communal existence dates back to 1000 BC, so it has seen a lot of history. It’s an internationally recognized artistic and cultural center, and it’s the seventh largest city in Italy. But when Americans say the word “Bologna,” or, it’s bastardized American version “Baloney,” we are not usually talking about a city in Italy. I would speculate that many Americans don’t even KNOW that Bologna is a city in Italy, or anywhere else. But we are familiar with the word...

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Eggplant, UN-Sous Vide

I have processed eggplant sous vide before, just to see. MEH. And I am not the only person who doesn’t really care about eggplant. Most people won’t even bother to deny disliking it, it just doesn’t go with our culinary sensibilities. The black skin, and do you eat the seeds or what? When it’s raw, it’s cardboard, and when it’s cooked, it’s soggy cardboard. Eggplant Parm isn’t too bad if you encase it in a thick layer of crispy breading. A ton of tomato sauce and bread, some cheese, who cares if there’s eggplant in it or not? So,...

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