Author: Norm King

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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Biscuit Bechamel

Biscuits: Flour, 2 cups. Butter or shortening, 3 oz. Salt, 1 teaspoon. Baking POWDER, 1 Tablespoon. First, make biscuits. Combine all these ingredients in a Kitchenaid type mixer or with a fork until it’s crumbly like corn meal. Add: Milk, 2/3 cup., and just mix–do not knead. Form into a ball. Lay the ball on a floured surface and squish it into a circle, like 1.5″ thick. Cut it into six wedges. Put it on a cookie sheet. Bake @350F. When it’s brown on top, it’s done, maybe 20 minutes. If it’s black, just scrape it off. More jam....

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Syzygizing Sous Vide with Basic Meat Curing

No, not the Cure, the Band…  We’re not going to perform a full treatment of meat curing in this publication.  You don’t have to be an expert to cure meat, although producers would have you believe that you do. They are protecting their proprietary corner of the market. Remember, illiterate, unscientific, ancient populations were curing meat successfully without even knowing why it worked. We’re gonna shoot for something in about the middle of that knowledge curve. Take your best shot First we settle the debate. There was and is a school of thought that argues that curing using Sodium...

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Troutstock: Four Days of Sous Vide Freshness

Prequels, Sequels, and Portmanteaux… We’re going to celebrate trout, showcase trout, and trout will perform in several different formats, complete with 8X10 glossies. We will trot out our trout until the trout runs out. And judging by the size of the package that I bought at the big box store the other day, that might take a while. Because excessive package size is  the average sale maximizing strategy of big box retailers. Warehouse retailers charge less per chicken breast, for example, than typical grocery chains. They harvest a slightly lower profit percentage, per breast; logically, they do this by purchasing...

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