poaching(around 75 degrees celsius) is much lower temperature than boiling(100+)
think leaving it in the vacuum is a good idea

Villain,

Poaching is a good idea, but def take it out of the bag. A great thing about poaching is the ability to infuse delicious flavors into the fish. Those flavors can't make it through the bag. Google poaching frozen salmon - it's super simple. Just pick what kind of flavors you'd like to complement the salmon.

Cool. Thanks everyone! I'll let you know how it turns out!

Planning on making the chefsteps nacho cheese to go on nachos for a get together on tuesday. I wanted to do some sort of good meat to go on them and was thinking pulled pork but wanted to run it by you guys to see what you think.

I like chorizo on my nachos, pulled pork is good too

Do you have a link to the recipe on this?

Looks easy enough. Just add bacon to a cupcake tin with veg, fill with beaten eggs and bake 350 for 10-12mins

gobbo: as long as you use sodium citrate, they will be the best nachos ever. I'm sure you know this. I make a lot of cheese based sauces/soups and am so glad I just recently discovered sodium citrate. I would personally grind up my own meat, add seasonings too it, maybe sous vide it or just torch it. I'm drunk I'm basically a newb when it comes to this level of cooking, just giving my 2 cents.

Yeah I ordered sodium citrate and SHMP. I'm excited to see how it works.

CheckRaise, I think I'm going to go with Chorizo actually. Good idea and way less work than pulled pork. I'm gonna shave it into tiny slices on my mandolin I think and just dress the nachos when I get there.

All I did was cut a piece of turkey bacon ( you can use any meat you like or regular bacon) in half, place that in a cup, then I chopped up zucchini, onion, cherry tomatoes, a slice of cheese and then topped it off with scrambled eggs ( uncooked).

Bake at 350 until done (approx 20 mins)

You can add whatever veg or meat you like

Super easy

Hey Gobbo and all ya's, this is the cheese sauce I made with sodium citrate about a week ago. I got the recipe from Modernist Cuisine at home (the Chefsteps peeps).

I modified the cheeses I used, but this works with any kind of cheese.
This is 530g of milk
22g of sodium citrate
570g of Gruyere (Switzerland), 5 year aged cheddar and smoked gouda cheese (from Wisconsin of course).
--I can't remember the ratio but I used less smoked gouda than the
aged cheddar and Gruyere, since it overpowers the other cheeses with it's smoky flavor. It was something like 250g Gruyere, 200g aged cheddar, 120g smoked gouda, I can't remember, but I digress:


Here's the milk warming up to simmer the sodium citrate in, as well as the cheese that I shredded and kind of mixed together:


After slowing adding the cheese little by little and using my emulsion blender, this is the cheese sauce getting close to ready. Need to get out the bubbles!:


Here it is just moments later velvety as ****. I made mac and cheese with this:


This beats using a roux because flour tends to dull the flavors of good cheese and can easily break the cheese into oil and water. That would happen to me here and there when making cheese based soups, sauces, what-have-yous. Sodium citrate solves these problems!

This was my first time using sodium citrate, and it will not be my last.

Re: chicken wings. I have had really tasty wings many times but I'm always frustrated at the low meat / bone ratio. However, you rarely see chicken thighs / breasts made with the same types of flavors that wings get. Is there a reason for this?

I don't really have an answer to your question, but why does the low meat to bone ratio of chicken wings bother you? For me, and I assume most chicken wing enthusiasts, the main appeal of chicken wings is the high crispy skin to meat ratio, especially with flats.

I see Buffalo-flavored everything all over the place, but what Demi said is correct. The meat/skin/sauce ratio on wings is the perfect sweet spot. Just eat more of 'em. If you really want more meat, I'd suggest bone-in skin-on thighs. Breasts are too lean.

I make the Sriracha-lime wing recipe with thighs instead on the regular.

For buffalo wing aficionados left wanting more, definitely experiment with the delightful, butter, cayenne, tomato and vinegar French classic Poulet Sauté au Vinaigre. You can still dry out a chicken breast of course, so be mindful, but if you like buffalo wings and want bigger pieces, this is where to start.

Awesome, thanks for this. I'm probably gonna follow the chefsteps method of using a water bath and a blender but I'm glad the exact recipe you followed worked. I actually got inspired to do this because my friend CardSharpCook had some Tillamook extra sharp that everyone was snacking on there last time I was there and figured I might as well get some and turn it into a sauce.

Nacho Cheese is amazing and I love the subtle spice when there's jalapenos in it but I want to see how great the flavor can be when there's no junk in it. Chorizo seems like the highest flavor:effort ratio I can do. CSC is making guac/salsa and his are both amazing so I'm very hopeful.

I have not been super impressed with sodium citrate. I have used it for mac n cheese twice, and while the results are different than using a traditional roux, I found the texture to be a bit gluey, and there is a mild yet noticeable (to me) sour aftertaste. I used the recipe from Modernist Cuisine at Home.

I think that it would make great nacho cheese, and cheese slice recipe probably really works well also.

It is possible that a different cheese might overshadow the sourness, I think I might have used medium Tilamook cheddar.

We freeze chorizo and grate it into all sorts of things, e.g., black beans. Could be awesome on nachos.

Just got some spanish chorizo at the butcher shaved super thin, gonna cut it into smaller pieces for the nachos. I'll try to take a picture of the finished product tomorrow.

How much did you guys pay for your sodium citrate?

Did you taste the sodium citrate by itself? It should not be sour.

I like meat. I do also like the skin - my favorite cut of chicken is the thigh.

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

And I think it is actually, it's supposed to be tart.

It should definitely taste sour. And salty...it's made from sodium and citric acid...citric acid is why we squirt lemon and other fruits on food, the sourness it brings.

I love Spanish Chorizo but I think for Nachos or Queso dip or Queso Flameado, raw Mexican Chorizo works better.