ChiefsPlanet - Food and Drink New cooking methods ... sous vide

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New cooking methods ... sous vide (https://chiefsplanet.com/BB/showthread.php?t=243228)

I posted this in the food thread, maybe it will get more play here. This is like the fancy food thread.

Quote:

Originally Posted by Fire Me Boy! (Post 11513429)

I ran across this today, thought some here might like to try it.

If you know anything about balsamic vinegar, you know the really good stuff can be ridiculously expensive. This from America's Test Kitchen.

Quote:

Instant-Aged Balsamic Vinegar

<iframe width="640" height="390" src="https://www.youtube.com/embed/ays9Yk0WvSo" frameborder="0" allowfullscreen></iframe>

True aged balsamico can be as high as $60 an ounce! We wondered if we could hack our way to a reasonable substitute with a decent supermarket brand.

We tried reducing supermarket balsamic with sugar and flavorings ranging from black currant juice to coffee. In the end, we found that a straight reduction of ⅓ cup of vinegar and 1 tablespoon of sugar worked well enough, but the addition of 1 tablespoon of port added the complexity we were after. Vigorous boiling destroyed nuances in the vinegar's flavor; the best results came from reducing this mixture for 30 to 40 minutes over extremely low heat (barely simmering) to about half of its original volume. (recommended supermarket brand Lucini Gran Riserva — $14 for 8.5 ounces).

1/3 cup balsamic vinegar

1 Tablespoon port

1 Tablespoon sugar

Reduce balsamic vinegar with port and sugar very slowly over low heat until it measures half its original volume.

Quote:

Originally Posted by Fire Me Boy! (Post 11513642)

I posted this in the food thread, maybe it will get more play here. This is like the fancy food thread.

Then this should follow too...

Keep the Sous Vide coming man, it's working for me!

http://cdn.gifbay.com/2013/03/olivia...hoot-36509.gif

Thank you for the reduction info, I visit the whats for dinner thread sporadically, but have received great tips in here.

While you are at it where is the best place for boudin balls in Baton Rouge?

Quote:

Originally Posted by Great Expectations (Post 11513662)

Thank you for the reduction info, I visit the whats for dinner thread sporadically, but have received great tips in here.

While you are at it where is the best place for boudin balls in Baton Rouge?

Tony's - 5215 Plank Rd, Baton Rouge, LA 70805
http://www.tonyseafood.com/

Best around, guarantee it.

Quote:

Originally Posted by GloryDayz (Post 11513649)

Then this should follow too...

Keep the Sous Vide coming man, it's working for me!

http://cdn.gifbay.com/2013/03/olivia...hoot-36509.gif

Quote:

Originally Posted by Fire Me Boy! (Post 11513733)

I get that a lot...

But seriously, thanks...

:thumb::thumb::thumb::thumb::thumb::thumb::thumb::thumb:

Decided to do more of a quick demi glace instead. Reducing now.

New cooking methods ... sous vide

Should have used a larger plate. That demi is legit, though.

http://images.tapatalk-cdn.com/15/05...722a45e531.jpg

Quote:

Originally Posted by Fire Me Boy! (Post 11514231)

Should have used a larger plate. That demi is legit, though.

http://images.tapatalk-cdn.com/15/05...722a45e531.jpg

I repped you for making Demi Glace. Wow, that's a lot of time and effort!

Quote:

Originally Posted by GloryDayz (Post 11514318)

I repped you for making Demi Glace. Wow, that's a lot of time and effort!

Thanks, but it wasn't a traditional demi. I used this simple version by Le Cordon Bleu. Took about an hour, but was mostly just simmering. And it's very nice.

http://www.chefs.edu/student-life/cu...demi-glace?p=1

Quote:

Originally Posted by Fire Me Boy! (Post 11514341)

Will try..

Just dropped a 2.5 lb chuck roast into the bath; I think I'm gonna give it about 44 hours and have it for dinner on Sunday. If any thoughts, speak now...

Quote:

Originally Posted by DJ's left nut (Post 11514721)

Just dropped a 2.5 lb chuck roast into the bath; I think I'm gonna give it about 44 hours and have it for dinner on Sunday. If any thoughts, speak now...

Please document. I've never done any of the long cooks.

What temp? That looks a little warmer than I was expecting? Looks very good though.

I need to get new plates, but I won't win that argument. Mine are oversized from pottery barn and 11 years old. They'd still be fine but the colors are merlot and navy. They look great on the shelf, but dominate the colors on the plate.

Quote:

Originally Posted by Great Expectations (Post 11514742)

130, so low end of med rare. Seared for 45 seconds on each side. I took the pic outside, so maybe that washed it out a little.