Discussion in 'Montreal Canadiens' started by Treb, Dec 8, 2020.
Last thread: OT: - The Food & Drinks Thread (Part 4)
So we were talking about the wonders of sous vide.
Such a fantastic product.
I don't think people realize it doesn't matter if you can do things without it. The point is you need to do absolutely jack shit and get the right results.
I literally season ribs, throw them in a bag and forget about it.
If I take it out in 12, 16, 20, 24, 36 hours it doesn't matter, it won't overcook.
I just take it out, throw it on grill for a few minutes, coat it with BBQ sauce and forget 'fall off the bone'...the bone is literally begging to escape.
Personally, I'm just a meat lover so I do a lot of steaks, roasts, ribs, etc... with it.
Sous Vide Everything on youtube really does quite a few things, experiments and the whole lot with sous vide. A good guide. He was posted on last page and I highly recommend him as well.
You can't overcook, but at some point the meat texture and taste will change. As usual, Guga comes to the rescue with an experiment:
Made a boat load of various type cookie dough's and sampled some before freezing. A good variety and some special ones for the proper occasion,tasty,sweet and potent
What kind of sweetener do you use? If standard sugar, do you try to limit quantities from original recipes or do you swap in Splenda, Stevia and the like?
Sweet molasses works well in cookies.
It does. I've used Dulce de Leche as well and had very good results.
I made pork adobo and a nice bowl of rice for dinner.
Baking is not exactly in my wheelhouse,so I pretty much stick to the recipe that I'm doing at the time. I don't really want to take a chance and ruin it,that's right peate I said ruinbut it's a treat and not a meal. And I really have no idea if I could even sous vide cookies,pies,and cakes.Where is EF Hutton when you need him
Never tried making adobo,but you make it look great!Complex?
Had no idea you also played drums
Don't know what that is either,how or in what can it be used?
Sous Vide Chocolate Chip Cookies
Sous Vide Vanilla Cake with Chocolate Frosting
Sous Vide Flourless Chocolate Cake
Pie! (Just the filling though)
Sous Vide Chai-Spiced Apple Pie Recipe | Williams Sonoma Taste
It's condensed milk that's been cooked in simmering water for a couple of hours. It transforms into a really delicious caramel. You can also buy in many stores already made in the canned milk section.
Adobo is usually made with pork or chicken, slow cooked with a sauce of soy, palm or cane vinegar, garlic and some sugar. I also use Thai chiles, dried shiitake mushrooms, ginger and/or galangal in my version.
Definitely has some Asian influence there,not often I see anyone mention galangal.
Condensed milk I know,use it to make a quick key lime pie. Damit! now I want some.
Potent! What kind of stuff do you put into those cookies?
Whenever I make a key lime pie and have some condensed milk leftovers I sweeten my tea with it.
It's a proprietary blend of finely grounded secret ingredient mixed into the ''wet'' part.
It's damn hard to find. I love the pine forest nuance from it.
Just to clarify. you simmer the unopened can.
Right! didn't know that before but that's what transforms the condensed milk to dulce de leche.
Fresh or ground has always been a challenge in Canada. Back home though it's pretty standard.
I'm pretty sure the ground version is called laos powder. I haven't seen it anywhere...
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