Sous vide

[BigAsh]

Originally Posted by markem

Looks amazing Keith. How did you prepare the cauliflower? We do a lot of friend cauliflower but I've never thought of using it this way.

broke into florets and put in the Vitamix covered with water...give it a few pulses til "rice-sized"....drain and then blot to remove excess moisture....sheet pan with EVOO and seasoning into 400 oven for a 20 minute or so total, stirring halfway thru...it will brown quickly so keep an eye

Originally Posted by CigarNut

I did my first New York steaks last night -- until now I had only done Rib Eyes. I think the New York last night was the best steak I had done to-date.

On the Grill I always prefer the Rib Eye, so this was a surprise to me. Maybe due to less marbling?

Looking forward to doing flank steak. I normally do a soy-sauce-based marinade, but I think the meat will end up too salty with the sous vide, so I need to come up with something different.

Love the NY strip..."Beefy" goodness

Originally Posted by Chainsaw13

Michael, look into doing an equilibrium based marinade for salt content. I do this all the time when i make dry cured meats/salami. Take the weight of the muscle and multiply by the % of salt content you want. Typically 1.5% is a good starting point for non-dry cured products. You can always adjust up/down from there.

Example, 400g steak would be 6g salt. Now for the marinade, it might take a bit more math having to determine salinity levels of liquids used, but you get the idea.

Gotta love the "science" behind cooking....thanks for the tip

[Chainsaw13]

Originally Posted by BigAsh

Gotta love the "science" behind cooking....thanks for the tip

Yea, for dry curing meats it's a great as you're never going to go over that percentage. There's just not enough salt to be absorbed.

For an idea on what %'s I use for my recipes:

Bacon - 2%
Fresh Sausage - 1.5-1.7% (all depends on taste of the recipe)
Dry cured sausage/whole muscles - 2.75-3%