Author: Norm King

FB Group Description/Bylaws

We share snapshots\descriptions of our sous vide successes/failures…No pics of equipment unless it is unavoidable–we all know what an Anova looks like. Questions are limited to the dedicated topics of the group. time and temperature guidelines? visit here before asking the general population http://www.douglasbaldwin.com/sous-vide.html#Table_5.1 Also, here http://sousvideresources.com/2016/07/23/sous-vide-temperature-and-time/ Recipes–enter the item’s name in the search engine, or visit the dedicated websites. BASIC ASSUMPTIONS Nekkid–don’t believe what you have heard elsewhere–only salt can interact with proteins in the bag–no rosemary, garlic, butter, etc. Here is the supporting research. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html?hc_location=ufi http://www.genuineideas.com/ArticlesIndex/pressuremarinade.html also, the nose and the tongue The Nose Rules the Tongue, and Why That Matters How to measure tenderness The Pinch/Poke Test | Tender To The Touch safety, pasteurization, refrigeration, time/temp parameters. Science. http://www.douglasbaldwin.com/sous-vide.html#Safety SHOCKING IS WHAT? Safety Should Not Be Shocking–or Should It? We prohibit uninvited criticism, because Norm doesn’t believe that nailing people to the wall helps them learn anything, and it’s his group End of story. Novices shall post with confidence that they will be encouraged, not corrected. Telling us that you are a chef usually backfires No SHAMING. Well done, ketchup, microwave, decaf, are all preferences, not indications of lack of sophistication. 1) Post samples of your original work before you comment on others. Why? Because it prevents trolling–trolls don’t take pics of food. Do not refer members to other websites or groups in answer to questions–if...

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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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