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Tom Cutts Staff Northern CA 5925 Posts |
I have never cooked octopus, myself, but I love it when it is tender.
Calamari steaks are cut from the body of large squid and cut to approximately the size of a small steak. (But nowhere near as thick.) |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
I can't imagine what calamari steaks would taste like. Never heard of them. Never seen it on a menu anywhere but sounds interesting. My bet is that they would do quite well in the sous vide. You might try the octopus too. Would be interested in knowing how you do with either or both of them.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
The best calamari steaks taste like egg whites. More structure but should be almost as tender as an egg white and taste much like it. If it tastes fishy, it's not fresh calamari. Octopus is a tad more firm at its best, but usually there is a chewy element to it.
Best cooked octopus: Walla Walla, Washington Best cooked calamari: Barcelona, Spain I just need to find a temp to do the calamari Sous Vide. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Never been to Walla Walla, but Barcelona remains one of my most fun cities on the planet.
Here's something on time and temp for sous vide squid: http://www.modernistcookingmadeeasy.com/tags/squid
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
Thanks, Bob! I, too; have some amazing memories from Barcelona.
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Tapas!!!!!
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
And Spanish Mojitos! Oh, and by the way... Everything our fireworks say not to do... they do!
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Tom Cutts Staff Northern CA 5925 Posts |
Just polished off steelhead trout sous vide at 53C for 45 minutes and then pan sear. Stunning! Perfect with Mendocino Pinot Noir.
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Assuming it was a fillet? With or without skin? How long for the sear? Just curious. Thanks!
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Magnus Eisengrim Inner circle Sulla placed heads on 1053 Posts |
Quote:
On Jan 8, 2016, Tom Cutts wrote: Interesting. I would have expected the Pinot Noir to overpower the trout. On reflection the Pinot has a clean finish . Hmm. Have to check this out.
The blood-dimmed tide is loosed, and everywhere
The ceremony of innocence is drowned; The best lack all conviction, while the worst Are full of passionate intensity.--Yeats |
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Tom Cutts Staff Northern CA 5925 Posts |
Hi Bob,
With skin, only seared the flesh side. Eventhough I over did the sear, the fish was still moist and tender, just not as rare as I might have liked to try. Should have been a hotter pan and done a flash sear. Magnus, More nuanced Pinot like Mendocino, some Petaluma Gap, and most Oregon are a perfect match with salmon. Steelhead trout is much like salmon. Cheers, Tom |
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Magnus Eisengrim Inner circle Sulla placed heads on 1053 Posts |
Thanks Tom. My shopping list now has Meñdocino on it.
The blood-dimmed tide is loosed, and everywhere
The ceremony of innocence is drowned; The best lack all conviction, while the worst Are full of passionate intensity.--Yeats |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Anyone tried a boneless leg of lamb? We're doing a three pounder tomorrow and the cooking times vary by the recipe, falling anywhere between 8 and 14 hours. I'm inclined to go about 10 hours. Any recommendations?
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Lamb was absolutely superb. Ten hour bath at 135 degrees F. with a flamed finish. The au jus it gave up was as good as it gets. Well seasoned with typical lamb savories. The best boneless leg of lamb we've ever done. Cooked evenly from one end to the other and a delicious medium rare tender and juicy. This is our third go at sous vide and was the best yet. The new torch we used today definitely made a difference in the finish.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
I have a chuck steak in a bath. It will be 20 hours around lunchtime. Anyone interested in seeing what the outcome of 40 hours is?
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Absolutely! If I knew how to post a pic I'd love to show my boneless leg of lamb from two nights ago!
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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EsnRedshirt Special user Newark, CA 895 Posts |
Quote:
On Jan 13, 2016, Tom Cutts wrote: Sorry, can't read that without remembering this: http://achewood.com/comic.php?date=12152008
Self-proclaimed Jack-of-all-trades and google expert*.
* = Take any advice from this person with a grain of salt. |
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Tom Cutts Staff Northern CA 5925 Posts |
The chuck steak was light on marbling and I took it out of its juices thinking it surely must be moist in all that juice. Nope, it was pretty dry and I had already poured the juices into a soup stock, but I doubt they would have rescued it. 44hrs at 70C.
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Bob1Dog Inner circle Wife: It's me or this houseful of 1159 Posts |
Gotta tell ya, without knowing the weight of the chuck steak, forty hours sounded high from my limited knowledge. Surprised to learn it was dry though because I didn't think anything would be dry in sous vide. I've been looking at pork belly recipes which require 48 hours of bath but the tough skins so necessary to good pork belly probably define the long baths. I'll find out as soon as I can get some fresh pork belly from a local farmer.
What if the Hokey Pokey really IS what it's all about?
My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums. |
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Tom Cutts Staff Northern CA 5925 Posts |
It was an experiment. I was surprised to find it was so dry., too. If I had retained the juices, I would have let it sit in them to see if it would recover.
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