Comments for gastronomics

Comment on [Sous Vide] Pork Ribs by Karyl Stewart

Karyl Stewart — Sun, 14 Aug 2011 23:19:41 +0000

Instead of torching, you can finish in a hot smoker (300 degrees) for about 30 minutes without losing the moistness. It gives the smokey flavor you’re missing. You can then torch if you haven’t gleaned the color you’re looking for (mine colored up just fine). I used this method when I realized I wouldn’t be home to mind the smoker for a weekend barbeque. I made the ribs (and briskit) early and finished both on the smoker. No one was the wiser.

Comment on [Sous Vide] Pork Ribs by bbum

bbum — Thu, 04 Aug 2011 01:35:47 +0000

Thanks for posting this — going SV ribs for ~18 hours @ 160 inspired by this post. Should be interesting. Cooked down a Peach based BBQ sauce w/ketchup, mustard, maple syrup and siracha to baste with when searing on grill at end of cook.

BTW: the post by “Les Kanealii” and “lg over the range microwave” are both spam.

Comment on [Sous Vide] Poached Chicken (???) by sous vide

sous vide — Sat, 18 Jun 2011 12:57:10 +0000

Cool can I copy this for my webpage ?
max

Comment on [Sous Vide] Short Ribs by sous vide

sous vide — Sat, 18 Jun 2011 12:54:45 +0000

very good Idea !!
Looks very good.
Max

Comment on Nanxiang Mantou Dian (Shanghai, China) by Melody Fury // GourmetFury.com

Melody Fury // GourmetFury.com — Wed, 15 Jun 2011 04:13:50 +0000

Honey… you are so adorable. You and your XLB obsession. I know we’ll perfect the craft together xo

Comment on [Sous Vide] Poached Chicken (???) by lj

lj — Fri, 18 Mar 2011 06:38:14 +0000

hmm… I thought you were going to make a sous vide take on a real chinese style poached chicken. Where it would be interesting to know what happens to the gelatineous texture of a simply poached and ice shocked technique that makes this traditional dish great. While your test on the chicken is a good read’, reference to the chinese poached chicken is irrelevant

Comment on [Sous Vide] Pork Ribs by andrew

andrew — Mon, 21 Feb 2011 21:01:12 +0000

Great post. To get that smoke flavor, I mix some liquid smoke (available from american food importers) with the marinade.

Comment on [Sous Vide] Eggs by Janis

Janis — Thu, 20 Jan 2011 06:21:15 +0000

It looks very similar to a Japanese Onsen egg.

Comment on [Sous Vide] Ribeye by Zoey

Zoey — Wed, 12 Jan 2011 20:08:52 +0000

First of all, I have used vacuum sealers, notably FoodSaver, and I am familiar with sous vide methods (which require a good vacuum and seal that stays sealed).

I received the SousVide Supreme Vacuum Sealer with the Demi Water Bath. Well, first of all, it does not seal well. The controls are only “seal only” and “vacuum seal” (and of course, a “cancel”).

The instructions state that you shouldn’t use liquids, however, in sealing ANY meat there is some liquid and even this tiny bit of liquid completely prevents a vacuum and seal. So you would need, one supposes, only to use frozen meat. The FoodSaver on the other hand, has a separate vacuum control that allows you to vacuum only to the degree that you want, and then you can select a “seal” separately from “vacuum” — this allows one to totally control the degree of vacuum which is highly desirable.

I have seen that FoodSaver bags are safe for sous-vide (and you use one here) and then again, not. My next test will be finding and using safe bags that are not FoodSaver and hope the vacuum/seal works well. Your thoughts on this topic would be well received by us novice sous-viders.

In the meantime, I’m sending the Unsupreme vacuum/sealer back.

Comment on Alinea – Meal of my Life… by Pete and Mel » When a Longhorn meets a Canuck

Pete and Mel » When a Longhorn meets a Canuck — Sun, 05 Dec 2010 15:44:58 +0000

[...] your chaps on. I’ll admit, I first found Pete’s blog while I was searching for information on Alinea. I don’t actually remember what I tweeted him but soon after, he began to respond to pretty much [...]