Filleting trout-

Scale the fish if you want to keep the skin on for cooking. If not, don't bother.

Don't bother with small trout, your recovery will be terrible and your fillets small. With larger trout take your boning or fillet knife and cut to the spine from the top on each side of the dorsal fin from the head to the adipose fin. Then make a cut from behind the pectoral fin toward the head, meeting the cut you made from the top. Now run your knife down the length of the spine. Do not cut all the way through the tail if you are going to remove the skin. Instead, flip the fillet over skin side down and make a cut at the tail to the skin but not through it. now hold the knife firm and pull on the tail. The knife will run the length of the skin, removing it. Now trim the ribs.

To pull the pin bones, tweezers work but if the trout is large enough and the bones sturdy enough you can use a peeler to grip, twist and pull.

and a sharp knife!

Gochujang is definitely more of a cooking chili paste.

The first thing that comes to mind is sauteed rice cakes, Ddeokbokki.

http://www.seoultaste.com/en/recipes/ddeokbokki

thats a more soupy version but you can use way less stock and make more of a stirfried version.

https://www.youtube.com/watch?v=TA3Uo3a9674

Thinned down gochujjang also works as a sauce for the classic Korean workman lunch, Bibimbap.

http://mykoreankitchen.com/2013/07/1...ed-vegetables/

Mix gochujjang, soy, sesame oil, green onions, garlic and you pretty much have a marinade for bulgolgi/Galbi.

Mix Gochujjang with doenjjang (very similar to miso), sesame oil and you have Ssamjjang, which will be a dipping sauce that goes with sam gyeop sal, Bo Ssam.

Good stuff, thx amoeba

Personally, I think everybody should have on hand all 4 of what in my opinion are the must haves of Asian Chili sauces :

Gochujang, Lao Gan Ma, Sambal Oelek, Sriracha.

From there you can add more esoteric stuff like Hot Chili Bean Paste, Chili Oil, etc...

Gochujang is so flippin complex and delicious.

I've been cooking a lot of asian food lately so I'll have to work that into the mix

One trick I've found handy is to freeze ginger and then microplane it (with the skin on, I don't even notice it in the finished dish). Its much easier than peeling the skin and dicing

Yeah I feel kinda noobish that I don't sous vide because I almost always buy all my steak, chicken, pork, fish, etc from Costco and then portion it out and vacuum seal it for the gf and I. I guess it would super easy for me to transition to sous vide. Definitely going to look into it again with all these deals u guys have posted.

+1

Mine is in a squeeze bottle in my fridge. That and Cholula are my go-to spicy condiments.

The BT is not really worth it. A second ANOVA is a much better idea.

We made flank steak sandwiches last night. Bought a flank steak at the butcher Saturday, threw it in a bag with some marinade (which was not really necessary, but whatever) and tossed it in at 131 degrees for 24 hours. Last night, came in from the pool, heated up a cast iron pan really frickin hot, pulled the flank steak out and gave it a 1-2 minute sear on the cast iron. Sliced it up and it's just so damn tender. Took basically no work at all. No tenting, no resting, no worrying it's getting overdone. Just a pot of water. And when we do sage and butter turkey breasts, those things come out fantastic. In fact, I did our Thanksgiving turkey and stuffing sous vide. If you're at all lazy, this is life-changing.

Sub ginger for the onions and that's what I used for my wing sauce.

Glad posting a wing frying fail has brought out love for an ingredient I didn't know existed until a few days ago.

Made a strawberry curd tonight (or I think I did, I'll find out in the morning what it looks like and if the consistency is okay). Picked strawberries this weekend with gf, Sous vide egg yolks, made syrup from sugar and strawberries then a little water from boiled strawberries, and butter.

Already have some jam, guess maybe I'll make a pie, any fun strawberry ideas?

yeah i have the anova with BT and it is pointless imo. if youre within bluetooth range you may as well get up and change it. If it connected to wifi I would be a lot better. Then I could start heating up the water before I leave the office.

XPOST from Steak thread: this very timely post from SE

http://www.seriouseats.com/2015/06/f...ide-steak.html

(this will likely sound dumb, sorry for that)

So, you can really just "set it and forget it" slow-cooker style? I watched the Chefsteps intro video, but it seemed like there was a ceiling to how long you could cook certain things. I know huge chunks of meat can go a long time, but can I do things like chicken breast, fish, steaks all day while I'm at work? Or are those things going to still get way overcooked after 10+ hours, since they are small?

Seems like you only really want to do all day or longer on very tough cuts. Probably not for chicken.

The protein matters. Steak is fine cooking for any amount of time. I've cooked thin brisket for 48 hours and it was fantastic. Fish takes a watery texture if cooked too long. I've cooked salmon for about 75 minutes and it was not nice. If you sous vided fish for 48 hours it would be inedible ('steaky' fish like tuna and swordfish might be an exception). You need to do cod, salmon etc at 50c for 20 to 40 minutes. 10 minutes for the really thin slices of cod you sometimes fish. Chicken I'm not so sure on but I read you can do it for any time from 45 minutes to a few hours (for 60c chicken breast you need to go ~ 90 minutes to pasteurise it). I'm not a big fan of sous vide chicken's texture so I don't cook it that way.

Now that I saw that link that just got posted, you seem to be correct.

I just want too many things. A good blender, an Anova, a good grill. Got to figure out which is going to be the most help to me.

What do you like to cook? By grill do you mean indoors or outdoors?

It has a timer that will shut it off when you want it to, so you can set it and forget it.

We've used it for chicken, octopus, steak, vegetables, etc. I don't recall ever trying it for fish though

Octopus you can cook for an infinite amount of time and it's delicious. Sous vide octopus is one of the tastiest things I've ever had. Fill the bag with octopus, a bunch of good olive oil, and some seasoning of choice. Sous vide for a few hours at ~170F. Sear. I'm hungry even thinking about it.

Probably 170 F?

Outdoors. I like cooking in general. Mostly stuff like chicken breast/burgers/steaks/fish. I'm just trying to figure out ways for me to cook regularly again. My new job is a bit more time-consuming than my last job. therefore, I don't have as much time or energy as I'd like to have for cooking. Trying to figure out how to make things easier on myself a bit.

Yes mam, the guys I worked with liked to sear it on the grill which was a nice extra touch.

They would sous vide in an olive oil mixture with my favorite spice---> Pimenton:

Anybody sous vide abalone? Would that work?

If you live in an area with nice weather and like to cook outdoors an anova/grill combination could be awesome. Here's what you could do.

i) Set the sous vide to 165F in the morning and pop a bunch of octopus and or briskey in. Cook it for a few hours (it doesn't really matter when you take it out)
ii) Add chicken at some point when you're home and cook for an hour or so.
iii) Turn the temperature down to 48F and cook some steak for 45 minutes+ (again, flexibility on the time).

You now have in your sous vide machine brisket, octopus, chicken and steak all super delicious and well seasoned.

iv) Take them out and grill in the sun for the appropriate amount of time.

The good thing about this is you can do the sous viding at any time and keep it in the fridge/freezer. Pop the protein in the SV at an appropriate temperature 20 minutes (from the fridge) before you want to grill. You'll end up with perfect meat with the flavour of the grill and the delicious smell too.

It looks like the Anova One is sold out at that $99 price. The newer Anova Precision Cooker can be had for $129 though