12-24-2014, 23:58
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#736
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 504
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Quote:
Originally Posted by PSM
Looks great! Fill us in on your sous vide method s' il vous plaît.
Merry Christmas!
Pat
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Merry Christmas to you too.
I started with two whole tenderloins. I fabricate them myself because it is MUCH cheaper. Untrimmed USDA Choice tenderloin is about 12.99/lb (costco). If you buy them peeled they are 18.99/lb and fully cut they go for about $20-$22/lb. Besides, you can use those trimmings for stock/broth and sauces.
Anyhow, once I fabricated them, I cut the two in half (total of 4 64 oz pieces) so they would fit in my Sous Vide Supreme. Salt, cracked black peppercorn and then vacuum sealed them and left them in the fridge for a day. The people I was serving tend to prefer their meat a bit more done than I like so I went for 133 degrees F for a little under 3 hours. I temped them at 1:30 and 2:30 and they were still in the 120's. At 2:45 they were up to 133 so the time was about right. When I pulled it out, I used a chef's torch to sear the first one. It worked great, but was taking a bit longer than I liked with four of them to do so I switched to searing them in a pan in olive oil. The one in the pic was from the pan sear. The torch seared one had virtually no ring around the outside edge. I think I'd use that method for smaller dinners. I rested them for about 30 minutes before cutting with a granton edge slicer to get the nice clean cut for presentation.
In the future I'd aim for closer to 15 minutes rest, 30 was a bit excessive and I had to use the sauce to give the meat some warmth. Also, with a less well-handled piece of steak I'd probably have let it sit at 133 for another half hour just to be sure any bacteria was deader. At 133 for that short a time, there's a bit of a risk, but with the source I used (butcher run by a chef instructor that is just as focused on food safety as I am) and the quality of the meat I felt it would be fine.
I just stuck with simple seasoning on the meat and put all the flavor into the sauce. I really like to keep a great cut of meat like these (they were USDA Prime) as close to natural as possible and offer the flavoring as an option through sauces on the plate.
The meat was fork tender, in fact you can see in the pic that, even though I was using a razor sharp knife with scallops designed to help keep suction from sticking the blade the meat still pulled a bit apart when I cut it. That's what the two notches on the top of the steak in the pic are from.
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(1VB)compforce is offline
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12-24-2014, 23:58
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#737
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Area Commander
Join Date: Feb 2004
Location: The Black Hills of SD
Posts: 5,944
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Just got back from Mom's where she made her (our) traditional Christmas lasagna dinner.
I'm gonna be eatin good for awhile. 
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Non Sibi Sed Suis
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It's Good To Be Da King !!!! Just ask NDD !!!!
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Sdiver is offline
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12-25-2014, 08:15
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#738
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Quiet Professional
Join Date: Feb 2004
Location: State of Confusion
Posts: 5,903
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Deep fried turkey, spiral cut honey cured ham, cornbread dressing, brown gravy, cranberry topping, green bean casserole, sweet potato casserole, deviled eggs, biscuits, sweet peas and carrots in a cream of onion sauce, smear case pie with blueberry topping, and an oreo torte...
...mulled wine if you get thirsty
Merry Christmas everyone.
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Opinions stated in this post are solely those of the author, and in no way reflect the opinions or policies of The Department of Defense, The United States Army, The Royal Canadian Mounted Police, The Screen Actors Guild, The Boy Scouts, The Good, The Bad, or The Ugly. These opinions are provided purely as overly sarcastic social commentary and are not meant to be used for mission planning or navigation.
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Box is offline
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12-25-2014, 09:05
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#739
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,134
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This Christmas Eve I spent the evening with cousins I grew up with...hadn't really spent a holiday together in quite a while. We had Clams Casino, Linguine with Calamari in gravy (red sauce), baked Haddock, Shrimp cocktail, stuffed zucchini, and Shrimp De Jonghe.
I made a hot crab and shrimp dip and a raspberry cake, it's very pink due to the use of raspberries in the cake and the frosting. The cake was wiped out before I even thought to take a picture!
Today's fare will be the usual suspects...ham, turkey, sweet potato casserole, I'm making some type of vegetable dish (haven't decided yet) stuffed pasta shells and meatballs...who knows what else.
Hitting the gym with my trainer tomorrow for sure.
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Last edited by Gypsy; 12-25-2014 at 09:07.
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Gypsy is offline
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12-25-2014, 09:09
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#740
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Quiet Professional
Join Date: Apr 2008
Location: 18 yrs upstate NY, 30 yrs South Florida, 20 yrs Conch Republic, now chasing G-Kids in NOVA & UK
Posts: 11,901
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We started last night with seafod: Calamari, Clams, Prawns, Mussels, & Oyters. Some stirfryed, raw, & steamed.
Today Triditional Shreaded English Goose & an English/Aussie version of Honey Glased Ham, w/roasted veggies.. Then Pasta, Cheese & Desert course(S) follow.
The goose was cooked & shredded last nite as Pop Pop & Luca's dad assembled his motorbike.. The lard was reserved for the roasted veggies,, and a little krisp skin was saved.. 
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Go raibh tú leathuair ar Neamh sula mbeadh a fhios ag an diabhal go bhfuil tú marbh
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JJ_BPK is offline
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12-26-2014, 13:48
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#741
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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We had SRR, creamed spinach, and Yorkshire pudding. I made the au jus using one cube of the demi-glace I made a couple of weeks ago.
Pat
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"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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12-26-2014, 17:18
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#742
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Prime rib sandwiches from yesterday's leftovers. Thinly sliced on grilled sourdough....
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mark46th is offline
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12-27-2014, 12:44
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#743
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Did prime rib also, mashed potatoes, veggie medley. Prime rib came out great. As Mark46th says, makes great sandwiches for the next few days...... 
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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12-27-2014, 13:15
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#744
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Guerrilla Chief
Join Date: Oct 2006
Location: Ohio
Posts: 590
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Home made goulash made with beef and pork. Home made spoon dumplings.
The wife also made home made oatmeal raisin and pecan cookies.
After dinner dessert consisted of Fuente Opus X robusto with glass of Laphraoig single malt scotch.
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LOYALTY - HONOR - INTEGRITY
Understand the problem; pull your weight. Appreciate. Be completely honest and trustworthy in all things. - Jeff Cooper
Practice honesty and integrity; rescue the man who has been wronged from the hands of his oppressor; do not exploit the stranger, the orphan, the widow; do no violence; shed no innocent blood in this place. Jer 22:3
“The only thing necessary for the triumph of evil is for good men to do nothing.” ~ Edmund Burke
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Rogue is offline
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02-06-2015, 13:42
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#745
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Area Commander
Join Date: Oct 2007
Posts: 3,469
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PSM, That a nice set of copper pots. Are they tin lined, or stainless steel?
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Penn is offline
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02-06-2015, 14:43
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#746
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by Penn
PSM, That a nice set of copper pots. Are they tin lined, or stainless steel?
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The pots are tin lined but the oval pan is nickel, I think.
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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02-06-2015, 23:06
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#747
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Area Commander
Join Date: Nov 2005
Location: Cochise Co., AZ
Posts: 6,204
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Quote:
Originally Posted by Penn
PSM, That a nice set of copper pots. Are they tin lined, or stainless steel?
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Here are two more. Another oval with, probably, nickel, and the larger one with tin.
I don't use them but my wife does. When touching them I get a metallic taste in my mouth for some reason. (Plus, if I don't use them, I don't have to polish them. )
Pat
__________________
"Hector Lives!"
"The limits of tyrants are prescribed by the endurance of those whom they oppress." -- Frederick Douglass
"The bigger the government, the smaller the citizen." -- Dennis Prager
"The urge to save humanity is almost always only a false-face for the urge to rule it." --H.L. Mencken
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PSM is offline
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02-13-2015, 09:11
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#748
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Area Commander
Join Date: Oct 2007
Posts: 3,469
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The taste is the direct result of the copper element leaking through the "too thin" tin lining. Tin lined copper pots must be relined on a regular basis. I started my career using tin lined, the were a PITA, but copper lined with stainless is the way to go today.
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Penn is offline
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02-19-2015, 11:22
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#749
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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I've decided for the next six months I'm going Asian food, something we didn't get enough of at culinary college.....
I'll be shopping here today: Lee Lee International Supermarket
They say international and they are, but mostly Asian products. (They even sell live fish from a huge tank in the store.)
Someone pick a dish I need to learn and I'll prepare it with photos!
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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02-19-2015, 11:38
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#750
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Guerrilla Chief
Join Date: Mar 2004
Location: Atlanta
Posts: 504
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Quote:
Originally Posted by Team Sergeant
I've decided for the next six months I'm going Asian food, something we didn't get enough of at culinary college.....
I'll be shopping here today: Lee Lee International Supermarket
They say international and they are, but mostly Asian products. (They even sell live fish from a huge tank in the store.)
Someone pick a dish I need to learn and I'll prepare it with photos! |
be very careful with that. My very good friend and neighbor owned a thai restaurant for 16 years (he's half thai and his mother is from thailand). He won't buy meats or fish from the asian markets because of the quality.
I'll see if I can get him to share his coconut soup recipe. It's one of his best dishes (along with his curry).
Pad Thai or Nam Tok are good starter dishes to get into the swing of thai foods.
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