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01-01-2018 , 11:14 PM

#8851

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

Heroic Jan 1 fare.

Quote

01-02-2018 , 04:03 PM

#8852

Boney526

veteran

Join Date: Dec 2012 Posts: 2,314

Been a while since I made ribs, gonna have to do that soon!

Quote

01-04-2018 , 06:28 PM

#8853

Yeti

Abominable

Join Date: Jun 2004 Posts: 23,208

good long article about kenji and his new restaurant here:

http://www.grubstreet.com/2017/12/j-...l-opening.html

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01-04-2018 , 11:22 PM

#8854

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Double cut pork chop, SV 138f, wilted spinach

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01-05-2018 , 01:05 AM

#8855

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Jack,

Exile from thread for no interior pic!

Did you marinate it?

I’ve never cooked one myself, and usually they are unremarkable at restaurants, but a couple of times perfect double cut pork chops have been just amazing.

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01-05-2018 , 01:09 AM

#8856

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

No marinade, just salt pepper and a Sicilian herb blend I have. Bath time was about 5 hours, I crash cooled and had it in the fridge for a couple weeks before eating it and it was very well seasoned throughout. Seared under the broiler.

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01-05-2018 , 03:12 AM

#8857

ChrisV

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 40,336

Wait, wait. You kept a piece of pork in the fridge for 2 weeks then ate it?

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01-05-2018 , 03:54 AM

#8858

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,928

Did he died? irregardless not worth the riss. imo.

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01-05-2018 , 04:32 AM

#8859

Boney526

veteran

Join Date: Dec 2012 Posts: 2,314

Quote:

Originally Posted by Boney526

Been a while since I made ribs, gonna have to do that soon!

Found some ribs I must have cooked while drunk in the freezer.

Wrapped in fresh foil and put in the oven, then promptly took 3 or 4 shots while waiting for it to heat up.

I find that ribs are pretty damned good when sober, but even better when tipsy.

Don't judge me

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01-05-2018 , 04:33 AM

#8860

Boney526

veteran

Join Date: Dec 2012 Posts: 2,314

Quote:

Originally Posted by txdome

Did he died? irregardless not worth the riss. imo.

Usually I agree but if there were certain conditions met it's almost definitely safe. (Non-ground) meat is usually safer than veges and things like Mayo when it comes to contamination, though, and I've found that many people think it's the opposite.

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01-05-2018 , 04:45 AM

#8861

ChrisV

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 40,336

US food safety guidelines for cooked meat are 3-4 days in the fridge. They are cucks obviously so a week is fine, but two weeks is really pushing it imo.

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01-05-2018 , 07:38 AM

#8862

Watermolonz

grinder

Join Date: Feb 2012 Posts: 606

Does anyone have a trusted satay chicken recipe. Thanks

Sent from my SM-G950F using Tapatalk

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01-05-2018 , 08:14 AM

#8863

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 6,678

Quote:

Originally Posted by Watermolonz

Does anyone have a trusted satay chicken recipe. Thanks

Sent from my SM-G950F using Tapatalk

The one from the pok pok cookbook is legit but damn it's involved.
Probably a peanut butter based sauce will be good enough. (Don't tell my Thai wife I said that...)

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01-05-2018 , 09:32 AM

#8864

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

Salted, vacuum sealed and fully pasteurized meat should be perfectly fine in the fridge for at least 2 weeks.

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01-05-2018 , 09:33 AM

#8865

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Cooked vacuum sealed sous vide meat for certain times/temps is pasteurized. Depending on cooling technique (ice bath) and fridge temps it has a useful safe shelf life of up to like 40 days.

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01-05-2018 , 10:32 AM

#8866

ChrisV

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 40,336

OK, interesting. I guess I didn't factor in that you left it vacuum sealed.

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01-05-2018 , 02:03 PM

#8867

Ledders

Carpal \'Tunnel

Join Date: Apr 2007 Posts: 6,905

The bigger concern for me is how you can leave such a delicious piece of meat in the fridge for 2 weeks

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01-05-2018 , 05:53 PM

#8868

Tom Ames

Carpal \'Tunnel

Join Date: Oct 2005 Posts: 45,778

Quote:

Originally Posted by Boney526

Reading that first sentence can conjure some pretty strange images.

Good ribs are great under any condition.

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01-05-2018 , 07:09 PM

#8869

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by JackInDaCrak

Was the broiler trip enough to warm the inside? I am new to sous vide so curious what it is like to reheat so many days after the bath.

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01-05-2018 , 08:30 PM

#8870

yimyammer

Carpal \'Tunnel

Join Date: Aug 2004 Posts: 7,213

Quote:

Originally Posted by JackInDaCrak

Cooked vacuum sealed sous vide meat for certain times/temps is pasteurized. Depending on cooling technique (ice bath) and fridge temps it has a useful safe shelf life of up to like 40 days.

bingo, one of the many reasons I love my Vacmaster, it extends the life of so much food that would have otherwise gone bad, I'm sure its paid for itself already

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01-05-2018 , 08:31 PM

#8871

lacticacid

adept

Join Date: Feb 2005 Posts: 783

Here is another simple healthy dish:
https://recipes.anovaculinary.com/re...es-and-oregano

My subs were using frozen so 40 minutes not 30 and herbs de Provence instead of celery salt and oregano.

Sent from my iPhone using Tapatalk

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01-06-2018 , 10:44 AM

#8872

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by Ledders

The bigger concern for me is how you can leave such a delicious piece of meat in the fridge for 2 weeks

What can I say, I’m a busy guy. Also I did a whole pork loin in this batch.

Quote:

Originally Posted by KJS

Was the broiler trip enough to warm the inside? I am new to sous vide so curious what it is like to reheat so many days after the bath.

No, I reheated it in a water bath and then dried off and tossed with oil before broiling for the sear.

If you try to reheat a piece of meat only by searing it defeats the purpose of sous vide, unless you’re willing to tolerate cool middles (and even then)it is not an effective technique. You might as well cook directly with the sear in that case.

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01-06-2018 , 03:43 PM

#8873

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Quote:

Originally Posted by JackInDaCrak

If you try to reheat a piece of meat only by searing it defeats the purpose of sous vide, unless you’re willing to tolerate cool middles (and even then)it is not an effective technique. You might as well cook directly with the sear in that case.

Makes sense. So 5 hours for initial bath and how long for the reheat one?

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01-06-2018 , 08:33 PM

#8874

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

Quote

01-07-2018 , 09:05 AM

#8875

cashy

we have welbeck

Join Date: Jan 2007 Posts: 29,767

Quote:

Originally Posted by Daddy Warbucks

I had to look up what that is, I'd never heard that term before! That sounds really cool, how do you like it?

the professional kitchen environment can be really really rough and getting accustomed to the extreme physical and psychological burden took a while(from 20th december til now for example I had 11 hours every day, 14 hours 4x and on new year's 19 hours with only one day off)

I love it anyway though, such a multifaceted job with new challenges every day.
You need to be a really stable character though as I have seen A LOT of completely broken human beings already who can only cope by fleeing into the alcohol/drug world all the time

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