tag:blogger.com,1999:blog-30910514292094533122024-03-05T14:05:05.766-08:00Sous Vide by Me, Kosher DosherSous-Vide the Culinary Innovation that has captured the heart and Souls of Foodies. Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-3091051429209453312.post-88256152179368793582020-01-07T15:27:00.001-08:002020-01-07T15:27:23.183-08:00Ranch Keto-ChickChips<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">A variant of my original recipe <a href="https://kosherdosher3.blogspot.com/2019/12/keto-chickchips.html" target="_blank">Keto-Chickchips</a> with only a slight change. There will be many more to come. Like my previous version, this is made entirely of Chicken-Thighs. In the last version, I used different toppings instead of adding them directly to the chicken. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbViMPwkzpRYBe1UwYC-ifwRoPh1lY_uaYCcXgje3EJYsopo3C9iygnVYKIK1A_LHqAUAFCTYJBtGD6DmbBwiKKypYM3RpD5SJJpnLhOWdlkLb-A2eeuvasn9Gt-UKeA3k7rZY2dlSENZn/s1600/2013-08-20-17.01.53.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="893" data-original-width="1088" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbViMPwkzpRYBe1UwYC-ifwRoPh1lY_uaYCcXgje3EJYsopo3C9iygnVYKIK1A_LHqAUAFCTYJBtGD6DmbBwiKKypYM3RpD5SJJpnLhOWdlkLb-A2eeuvasn9Gt-UKeA3k7rZY2dlSENZn/s400/2013-08-20-17.01.53.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NNsc9PDXbgnPoK0MabmkWy-PtkmL3Z1VwrARXYtmtGusGqZP5zrEsWChsKh7oeVdqxlr1DZC10zLY5B6gIarSVdqT0S8TA2i-dvnC8iU78n8T0LsRyhyphenhyphen7N2JAKRygT-XEcbSq8AfR6Qe/s1600/IMG_2481.HEIC" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1081" data-original-width="1600" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-NNsc9PDXbgnPoK0MabmkWy-PtkmL3Z1VwrARXYtmtGusGqZP5zrEsWChsKh7oeVdqxlr1DZC10zLY5B6gIarSVdqT0S8TA2i-dvnC8iU78n8T0LsRyhyphenhyphen7N2JAKRygT-XEcbSq8AfR6Qe/s400/IMG_2481.HEIC" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Start out with Boneless-Skinless-Chicken thighs. Mine weighed in at 1700 grams. I would suggest making at least 900 grams worth. I prefer to use the metric system because it's so much easier to work with, especially with percentages. Oh yes, there is some easy math percentages you have to do. Don't be alarmed, it's straightforward. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><span style="color: #cfe2f3;">Clean up the thighs looking for excess cartilage and bones. Cut into bite-size pieces and partially freeze. Freezing them a bit makes it easier to process in a food processor grinder.</span></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here comes the math. This recipe is only limited to your imagination. Use caution when adding other spices/herbs. The addition of other ingredients could interfere with the binding of the proteins (Active RM). You cannot change the Cure or Activa percentages. Let's do some math.....</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>1746 grams X 1.2% (or .012)= 20.952 (Rounded up to 21 grams). So dang easy. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: red;">Step #1-</span> </b>Measure out the Cure, Seasoning, Activa RM, and set aside.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: red;">Step #2-</span> </b>Clean as described above and cut thigh meat into bitesize pieces.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: red;">Step #3-</span></b> Partially freeze and process in the food processor to make a pate consistency. </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"> </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: red;">Step #4-</span></b> Using a kitchen aid (dough hook) or something equally as powerful toss in the processed chicken (working in batches if necessary). Mix on low and using a tablespoon as your dispensing tool add everything that was mixed in Step #1. This will take some time, but it's crucial to thoroughly combine. Adjust the speed to accommodate everything. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">You need a very wide plastic wrap for this next step. I used 24-Inch. At this point, you will need to decide for yourself what diameter chip you want to make. I made a 4-inch (100 mm) cylinder knowing that it was going to shrink during dehydration. Note: I've made 60-75 mm with excellent results.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Layout the plastic wrap, sprinkle some water on top which helps with forming the cylinder and place chicken in the center. <span style="text-align: center;">As you shape and roll, make sure to squeeze the ends rolling in the opposite direction. Squeeze out all the air, all the while developing into a log/cylinder. I must have turned this thing 25 plus times. Again you can shape into what diameter you desire. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">They were tied off with butchers twine. The twine was rolled around the ends many many times until it was extremely tight. I cannot emphasize how important it is to tie very tight. Vacuum seal!!!!</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b style="caret-color: rgb(0, 255, 255); color: cyan; font-family: verdana, sans-serif;"><i>Note:</i> After Vac-Sealing, the Chicken needs 36-48 hours to cure (24-Bind protein). With the help of the Activa-RM (Meat-Gloo), it takes a minimum of 24-Hours to bind the proteins. Do not skip this time under refrigeration.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">For the Geeky and Nerds out there, this is an electronic caliper. The diameter measured at 100.5mm. I am documenting T & T's for a later article. The article will be contrasting existing T & T suggestions as well as apps. Also, I will focus on the danger zone, Log Reductions, and Pathogen proliferation. M</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">easure before vacuum sealing if you decide to do this, please. </span><br />
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<span style="color: yellow; font-family: Verdana, sans-serif; font-size: x-large;"><b><i>Sous-Vide Processed at 145.5℉ for 5-Hours. Shocked in an Ice-Bath until very cold than refrigerated. </i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">After the elapsed time under refrigeration, they were unrolled. As an option, you can cold smoke like I did but is undoubtedly not needed. Sprinkle some ranch seasoning and cold smoke for 2-Hours. Before slicing, I stuck them in the freezer for 45-Minutes which will make it easier to slice. The setting I used on the slicer was 2. I've used 2.5 before but prefer 2 now. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Layout across dehydration racks and sprinkle more ranch seasoning on both sides. Dehydrate until they take on the texture of a chip. </span></div>
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<br />Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com2tag:blogger.com,1999:blog-3091051429209453312.post-17549559067522645132019-10-23T15:42:00.000-07:002019-10-23T15:42:36.826-07:00Fried Chicken Medallions (Meat-Gloo and Sous-Vide)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: red;">Y</span></b>es, I am a genius!!! Did I mention I am modest and humble too? Repurposing ingredients and recipes is a great way to make something from something completely unique. Well, that was a mouthful. This recipe started with </span><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://kosherdosher3.blogspot.com/2019/10/cordon-bleu-wellington-sous-vide-meat.html" target="_blank">Cordon Bleu Wellington (Sous-Vide & Meat Glue)</a></span>. Click on the recipe if you want to make this... I am making this again for appetizers at the next family get together. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-size: x-large;">Set up a breading station. Seasoned AP flour, egg, and seasoned bread crumbs. Make your own or use Italian bread crumbs. I love combing panko with Italian bread crumbs and kicking them up with extra spices and cheese. </span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b> Slice into medallions</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Bread as you would normally do.....</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b> Refrigerate for an hour. And maybe a stint in the freezer for 15 minutes. Don't forget these have cheese in the center. If they are super cold the cheese will not melt prematurely during the fry. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Side dish- Radicchio, shallots, green onion, sun-dried tomatoes, cheese fried up with spices. Add some sugar to cut down some of the bitterness from the radicchio. </b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-32564906084298261702019-07-26T17:45:00.001-07:002019-08-03T12:03:55.671-07:00SV-Processed Roasted-Corn Cheesy Dip<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtu52GIYCcCF-CQa-SUZPRL9P_vrMv4wqHK0Vx48hyphenhyphenSsao7cGAVsJrKsG3d4suC8hmVLNvv7p8T6DTt8rjhhqS_skLZbOgkzJv9i0ZPSDvm8calzcyufakTZMffXf_sA9wPA-0qu6P45Sq/s1600/IMG_1805.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtu52GIYCcCF-CQa-SUZPRL9P_vrMv4wqHK0Vx48hyphenhyphenSsao7cGAVsJrKsG3d4suC8hmVLNvv7p8T6DTt8rjhhqS_skLZbOgkzJv9i0ZPSDvm8calzcyufakTZMffXf_sA9wPA-0qu6P45Sq/s400/IMG_1805.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-WUyC1uW01ffvcg9zZJAweXELnUWamLb1PQphevyDreqhHtxZAuvtXapCKaIYmOlK4PTm4Req8HDx0xEkcHhFTfnZ2YNNU8kQb-hI07dVB4Rc4N5CfU07BiCxVaCTiYrnEIvmJQIf8-_/s1600/IMG_7748.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-WUyC1uW01ffvcg9zZJAweXELnUWamLb1PQphevyDreqhHtxZAuvtXapCKaIYmOlK4PTm4Req8HDx0xEkcHhFTfnZ2YNNU8kQb-hI07dVB4Rc4N5CfU07BiCxVaCTiYrnEIvmJQIf8-_/s320/IMG_7748.png" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Corn is in season, and we've eaten our fair share so when I saw it at the store again, I said to myself I need to buy some more. But dang I wanted to do something different though. I had already bought some chips, and then I began to ponder about cheese and dips. Anyhow here we go......This is not exactly a recipe but a hodgepodge of great ingredients that work well together. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I bought nine ears of corn. They were not huge, and I wanted leftovers too. Shuck Corn!!!! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Vac Seal Corn with some salted butter. If you have ever SV-Processed Corn you know because of the expelled gasses, they float terribly hence the weight. SV-Process at 180 for 4 hours.</span><span style="font-family: "trebuchet ms", sans-serif; font-size: x-large;"> <i>Note: I've tried many temps, and this is a magical number. With this T/T you get more corn off the cob and the sweetness intensifies as if cooks. </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Coat with some spices. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>I love this blend my Grill-Mates.</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Grill them off......</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Remove kernels using a sharp knife.</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Use whatever veggies you want. I chose garlic, sweet peppers, shallots, jalapeno, green onion, and Cilantro. Chop them all up...</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Some other things I used in the dish. I love the Mexican Sour cream because it has more tang than the others. Use caution when adding these ingredients. It can become a vibrant and creamy dish, aka very rich. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Add lots of butter to the pan and begin sauteing. Saute the veggies, season with whatever you want. I'll have some pics and descriptions below. Anyhow add the corn and the Black Beans....see below for note. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Note: Make sure to pour the contents of the beans into a sieve and rinse under cold water before adding to the Saute pan.</b></span></div>
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<span style="font-size: x-large;"><b><span style="color: yellow; font-family: "verdana" , sans-serif;"> This is just some of the ones I used. </span></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large; text-align: center;">Once you have mixed adequately, added all the dairy and adjusted the seasoning toss in Cast-Iron or another suitable roasting pan, toss with some more cheese, green onion and cilantro and bake. </span></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-71822068367912104822019-06-25T21:27:00.001-07:002019-08-01T12:39:55.568-07:00Zabuton Sous-Vide-Processed<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-large;"><b>The first time I came across this cut, I said, "What." I've never heard of this before. I thought I knew my categories of meats and such but this through me. It looked like a steak, but the grain was unusual, it was squared off and had crazy marbling. Then I got a little closer and noticed the name Wagyu Chuck Zabuton. It still did not ring a bell. So I bought one..... Cooked it up and went back over a course of a few weeks for a few more. This is good eats. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoR3wUcbVmSqIcvlODYPFcbZzxtbEEqjJnRJoa4goOMyWt9kAGkqHisEW_yW8d3HLh0X1_GE7QqrIVbxKDizVeV6aa9avs2madtm5e34k0iAMrQFQTupX5jih1BvVtXpxqzxtpUbmVE5A/s1600/Cow-Atlas2-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="883" data-original-width="1024" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoR3wUcbVmSqIcvlODYPFcbZzxtbEEqjJnRJoa4goOMyWt9kAGkqHisEW_yW8d3HLh0X1_GE7QqrIVbxKDizVeV6aa9avs2madtm5e34k0iAMrQFQTupX5jih1BvVtXpxqzxtpUbmVE5A/s640/Cow-Atlas2-2.jpg" width="640" /></a><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-large;"><b>So what the hell is a Zabuton? A <a href="https://en.wikipedia.org/wiki/Zabuton">Zabuton</a> is a Japanese cushion for sitting and is square. Duh, that is where they got the name from. In America, this steak is referred to as a Denver Steak and is cut from the primal from the chuck hence the excellent flavor. The steak is cut from chuck flap giving a square-ish shape too. When you combine Wagyu quality with this cut, you get Zabuton and is highly marbled and desired in Japan. The Zabuton is tender, buttery, vibrant, and has a beefy luxurious taste. </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>On a side note, if you contrast categories of meat from <a href="https://en.wikipedia.org/wiki/Cut_of_beef">Country to Country, </a>you will notice that everyone has their own take on cuts and names. </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Look at that crazy grain. So remember this when slicing. I could have done a better job myself on the first and second one I cooked up. So here is what I did..... I've done it two ways and as always I dry-brine. I either use .60% of Kosher Salt or 1% of Fish-Salt to bring out the Umami (<a href="http://kosherdosher9.blogspot.com/2018/04/faux-aging-with-fish-saucesalt.html" target="_blank">Faux Aging</a>). What is 1%? If you have a 1000g steak..... 1000g X 1% or .01 = 10 grams. If using just salt Dry-Brine Vac Sealed for 12-24-hours and if using Fish Salt do the same but use 72-hours. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> <b>SV-Processed at 113f for 3-hours than finished at 133f for 6 hours. <a href="http://kosherdosher9.blogspot.com/2018/04/warm-aging-meat-w-sous-vide.html" target="_blank">2 staged Cooking aka Warm-Aging.</a> I have SV-Processed at 2,3 and 4 hours and 6-8 hours seems to work the best for this cut and me. Although it's Kobe let's not forget that Zabuton comes from the Chuck. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Since the protein was SV-Processed, shocked and refrigerated for a bit I rethermed using m IC at 128f f for about an hour or so. I coated the steak with a schmear of mayo and pepper and seared in hot carbon steel skillet. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Done!!!!!</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Stuffed tomatoes with Cous Cous, SV-Processed Whole carrots (194f at 30 min) then grilled sauteed in butter. Grilled Cauliflower. Beurre Monte using reserved clarified purge. </b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-35668785865315751912019-03-09T09:57:00.001-08:002019-12-18T20:02:20.940-08:00Sous-Vide-Processed Organic Chicken Breasts in Bulk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_8w-xLLoctY3LyFdSpjrzoL6VvyDQc4Crse9a4MmLD1d3oQ1fMiLQCJUXCqKv2XkTBmRx3VP7VDlfpB8895vo-6f8XA1fb-WllboLR_M-MPcaER_tIaBE1b_OA1hTrBn2AprLec_KI0V/s1600/IMG_5501.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="927" data-original-width="1600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_8w-xLLoctY3LyFdSpjrzoL6VvyDQc4Crse9a4MmLD1d3oQ1fMiLQCJUXCqKv2XkTBmRx3VP7VDlfpB8895vo-6f8XA1fb-WllboLR_M-MPcaER_tIaBE1b_OA1hTrBn2AprLec_KI0V/s640/IMG_5501.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">I've written a few posts on Chicken Breasts, Dark Meat, and whole chickens so why not one more. The all-inclusive ones are located here... <a href="https://kosherdosher3.blogspot.com/2018/11/sous-vide-chicken-white-dark-meat.html" target="_blank">#1</a> and <a href="https://kosherdosher3.blogspot.com/2015/04/chicken-sous-vide.html" target="_blank">#2</a>. Make sure to look at those links if you want some extra information. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">If you can afford it go with Organic Chicken. Organic almost guarantees perfect results every time. Non-Organic Chicken has always been hit and miss for me. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oTlSs3alu-pvH6ApIctzXAMyJqwF9IKVNBLIpX8r4_lNCliCCuhkabn9pASrnIcvydY3np-ncwoA0q7yGGtu9MIhLy4oH81Ih3bXJjojCpB7jSbv6FT9jiDOs5k_iQIoNppXyh4q97dT/s1600/IMG_5342.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1312" data-original-width="1600" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oTlSs3alu-pvH6ApIctzXAMyJqwF9IKVNBLIpX8r4_lNCliCCuhkabn9pASrnIcvydY3np-ncwoA0q7yGGtu9MIhLy4oH81Ih3bXJjojCpB7jSbv6FT9jiDOs5k_iQIoNppXyh4q97dT/s640/IMG_5342.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">One large package from Costco contains 9 breasts. I usually do 18-27 breasts at a time. Yes.....we eat a lot of chicken. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6qAQkD-PLxgPawlkTGHPTstDFrHbqwJxc2sc4T2Y7OfedSpTEBx2pL6KtP2vU-S_mhtSc_6goKfhai56NwDbsMZ7pKnOMwDhBflSp1Jpu67lJ-hiYqtJJJbOQ_f0HcrEd8cuGqPI5m8k/s1600/IMG_5351.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1142" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6qAQkD-PLxgPawlkTGHPTstDFrHbqwJxc2sc4T2Y7OfedSpTEBx2pL6KtP2vU-S_mhtSc_6goKfhai56NwDbsMZ7pKnOMwDhBflSp1Jpu67lJ-hiYqtJJJbOQ_f0HcrEd8cuGqPI5m8k/s640/IMG_5351.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"> To apply spices, herbs or whatever else you're in the mood for place breasts on a large platter. When I do substantial portions, I use a container. </span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">Note: before I applied Spices I used a very sharp knife to remove the undesirables. There's always a fragment of bone or extra fat that is not needed. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_HoQJDOp_Z_-3dWkOVEJp9rJBVXd6Zn656Lfw75c9tfj_8u3pXTDMyo9rhmM3WE0b1YJpsrs4j5HpVU1asjfQob0-TjisEbbuJN65JnNCUfBDh4tNY9uGVeN8-1jVrkY2_1D9zOWQntM/s1600/IMG_5353.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_HoQJDOp_Z_-3dWkOVEJp9rJBVXd6Zn656Lfw75c9tfj_8u3pXTDMyo9rhmM3WE0b1YJpsrs4j5HpVU1asjfQob0-TjisEbbuJN65JnNCUfBDh4tNY9uGVeN8-1jVrkY2_1D9zOWQntM/s640/IMG_5353.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">It's entirely up to you what flavors you want, but I tend to mix them up a bit so I can have a variety. When I make a large batch of breasts (18-27), I season them differently. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMXP4y4n2M2RdPhrIBxUTQbNSgi-UFqpO9-4q1UBWvqtVd9aQnjLgZSrbaT-gAr6p0Aj8tT3byuTnbE-YW02CC1T2Y7RB_GYJRKgz24wcWUUI9ZmDRP4wASIc_PusQdTkU4QwvQPEj8DG/s1600/IMG_5357.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1089" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMXP4y4n2M2RdPhrIBxUTQbNSgi-UFqpO9-4q1UBWvqtVd9aQnjLgZSrbaT-gAr6p0Aj8tT3byuTnbE-YW02CC1T2Y7RB_GYJRKgz24wcWUUI9ZmDRP4wASIc_PusQdTkU4QwvQPEj8DG/s640/IMG_5357.JPG" width="434" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">The Bruschetta mix contains salt which is what I wanted, and the Poultry seasoning adds another element. Use whatever you want or choose a favorite rub. You must use salt though. Dry-Brining has lots of attributes. Give the internet a search. Sometimes if I plan on making several dishes during the week and I want to culinary options in regards to the flavor, I only use salt. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">Note: When I am using just salt or using salt wither other spices and herbs I will use .60% Salt to the Chickens weight. I.e., If the Chicken weights 1000 grams I will use 6 grams of salt. 1000g X .6% or .006 = 6 grams </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACpoLAbFT6yHhrZCSuNPgwtXySdHvoBaMYxc-CNmeiEUmDyANGXAwBmQZZQ5GfyKsUfF9yNnDyQ73my1OxCCLwIxjhHX3E7Fbb-uThcn5M6CIU7RfWrWidD64643QAjmF44nIWaSc02I7/s1600/IMG_5362.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="999" data-original-width="1600" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACpoLAbFT6yHhrZCSuNPgwtXySdHvoBaMYxc-CNmeiEUmDyANGXAwBmQZZQ5GfyKsUfF9yNnDyQ73my1OxCCLwIxjhHX3E7Fbb-uThcn5M6CIU7RfWrWidD64643QAjmF44nIWaSc02I7/s640/IMG_5362.JPG" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"> <span style="font-size: x-large;">VAC SEALED FOR 24 HOURS.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S6ov8bqO6gpm1m_2WvTHvJMQD0mnDec8ZxCQ8IafEPSfg9Heol3P-En5NEILVP1ZboO7M68PN7pidfdWxDKBdNeD_bKl0zkVdGU6_MDkyORVC7mLzep5lzAOMpBs8fc6SPKZCtniUwsh/s1600/IMG_5493.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1092" data-original-width="1600" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6S6ov8bqO6gpm1m_2WvTHvJMQD0mnDec8ZxCQ8IafEPSfg9Heol3P-En5NEILVP1ZboO7M68PN7pidfdWxDKBdNeD_bKl0zkVdGU6_MDkyORVC7mLzep5lzAOMpBs8fc6SPKZCtniUwsh/s640/IMG_5493.JPG" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">SV-PROCESSED AT 145F for 3 HOURS</span> </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;">They were shocked in ice water than refrigerated until use. I always SV-Process Chicken to the point of pasteurization. The thickest breast I came across in this batch was 32 mm, and at 145f it takes 2 hours and 23 minutes to pasteurize. So I always go for 3 hours. <a href="https://kosherdosher3.blogspot.com/2019/12/chicken-breast-update.html" target="_blank">(SEE UPDATE)</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdfUdZF3SDrI7wI0amwQI4xfF2bCHl4QlrYKBMQumPU99sb3B4qqfqjdDbj_NJ-ggC8qxV2RHh_dlGjLrbbjLt5Sg5X3HBvLFp6bEiPaVaFazvBhrOq2Q7izu8HgFSUHMCeC6bWY4IRDn/s1600/IMG_5498.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1030" data-original-width="1600" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmdfUdZF3SDrI7wI0amwQI4xfF2bCHl4QlrYKBMQumPU99sb3B4qqfqjdDbj_NJ-ggC8qxV2RHh_dlGjLrbbjLt5Sg5X3HBvLFp6bEiPaVaFazvBhrOq2Q7izu8HgFSUHMCeC6bWY4IRDn/s640/IMG_5498.JPG" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"> <span style="font-size: x-large;">Right out of the bag than dried off..... the picture reflects an undried breast. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbA93rQ9ryvdlUA-ynDr4PHADFPqFLFjHY1bRbGtuT9IV4bN7R2Q-zADfZKV_hEnxpU__ScaOr0PRCztttMLlRdfyrE7jKjjytkrQMZzGBHRfjVIQD4HW9anBz90H2x88yOE4-K97pIAx/s1600/IMG_5501.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="927" data-original-width="1600" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbA93rQ9ryvdlUA-ynDr4PHADFPqFLFjHY1bRbGtuT9IV4bN7R2Q-zADfZKV_hEnxpU__ScaOr0PRCztttMLlRdfyrE7jKjjytkrQMZzGBHRfjVIQD4HW9anBz90H2x88yOE4-K97pIAx/s640/IMG_5501.JPG" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"> <span style="font-size: x-large;">I coated the breast in a little flour for a crust but not necessary. Again it depends on what you will be doing. </span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">Note: the breast was not re-thermed before frying. The heat from the oil re-themed the protein to adequate serving temps. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSnA-YFocoN6PZsvJ8HDQVhte5ecn-u3l6-VXpDk66T_vUHoeMEoRzj0hYnEBsZ_vdYmMLuXl7HlL-AQZrG5frxLIOEqE7MZ_LD0wKGpq5eNWmCAd_Q0h15uKs-yxN71EON3Yab5oXO-m/s1600/IMG_5518.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1109" data-original-width="1600" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSnA-YFocoN6PZsvJ8HDQVhte5ecn-u3l6-VXpDk66T_vUHoeMEoRzj0hYnEBsZ_vdYmMLuXl7HlL-AQZrG5frxLIOEqE7MZ_LD0wKGpq5eNWmCAd_Q0h15uKs-yxN71EON3Yab5oXO-m/s640/IMG_5518.JPG" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Extremely moist and delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJmjc6p1LTZ1FgjZkToAqTdmSwcIxzjeRa9IgvwnhGKdI_0pXccscAJ6U6d2wWAxgN7QM-ZMEKJg3gpA4ekNf0_EzQS96BkA8YjHW2ohgeSXxwViaE2iop8luIXlQ2XKGwtBwxZJ9-Z7w/s1600/IMG_6858.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1065" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwJmjc6p1LTZ1FgjZkToAqTdmSwcIxzjeRa9IgvwnhGKdI_0pXccscAJ6U6d2wWAxgN7QM-ZMEKJg3gpA4ekNf0_EzQS96BkA8YjHW2ohgeSXxwViaE2iop8luIXlQ2XKGwtBwxZJ9-Z7w/s640/IMG_6858.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmFuWuXcd-6Xns8m45ScscgXT92_xpt0O3B-YfPKEHM54SiOsb_YsWwGUl33amlt4CO5ttzKbaFgSBCucQQUoiZG4SRVvYBYjWu9ee5Ov3yZpCaUhYtD64ZsWg_DdFsSr6Jy4LUbZfxtY/s1600/IMG_6868.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmFuWuXcd-6Xns8m45ScscgXT92_xpt0O3B-YfPKEHM54SiOsb_YsWwGUl33amlt4CO5ttzKbaFgSBCucQQUoiZG4SRVvYBYjWu9ee5Ov3yZpCaUhYtD64ZsWg_DdFsSr6Jy4LUbZfxtY/s640/IMG_6868.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"> How to keep?</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="https://kosherdosher3.blogspot.com/2019/12/chicken-breast-update.html" target="_blank">(SEE UPDATE)</a></span><br />
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<span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u>From Baldwins's table!!!!</u></i></b></span></div>
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<span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>While keeping your food sealed in plastic pouches prevents recontamination after cooking, spores of <em>Clostridium botulinum</em>, <em>C. perfringens</em>, and <em>B. cereus</em> can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at............</b></span></div>
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<li style="text-align: left;"><span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>below 36.5°F (2.5°C) for up to 90 days,</b></span></li>
<li style="text-align: left;"><span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>below 38°F (3.3°C) for less than 31 days,</b></span></li>
<li style="text-align: left;"><span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>below 41°F (5°C) for less than 10 days, or</b></span></li>
<li style="text-align: left;"><span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>below 44.5°F (7°C) for less than 5 days</b></span></li>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com1tag:blogger.com,1999:blog-3091051429209453312.post-11959607892196676992019-02-21T19:28:00.005-08:002019-02-22T10:51:07.364-08:00A5 Wagyu 17 oz Ribeye Sous-Vide<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_JzCpJEq6dx_y3mizaLJyDvDOuf5oHpV-IXWuzpbVeySy_o0pK4FVtSHLFTqeMZj1TZUACSGcslNJv85XrHLnNw36U6x6EoEGUQ1byseyrCVuazXc004oTLs8C7apK0Ynb31IzSWAicP/s1600/IMG_4913.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_JzCpJEq6dx_y3mizaLJyDvDOuf5oHpV-IXWuzpbVeySy_o0pK4FVtSHLFTqeMZj1TZUACSGcslNJv85XrHLnNw36U6x6EoEGUQ1byseyrCVuazXc004oTLs8C7apK0Ynb31IzSWAicP/s400/IMG_4913.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4syfh-naikNQpzfq4I684Tgz_S99AkmAilrNoKYGLmBXhqzIVmVMPwgdrT7tzAJ98sg9tvB0fF-IB5PUEUGaxKN2N8wA5YOrm7ycy57ig2FHNyG_LSpR1_C2JR4bRdIR1pVzyhR2T8OdQ/s1600/IMG_2485EC0AC99C-1.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4syfh-naikNQpzfq4I684Tgz_S99AkmAilrNoKYGLmBXhqzIVmVMPwgdrT7tzAJ98sg9tvB0fF-IB5PUEUGaxKN2N8wA5YOrm7ycy57ig2FHNyG_LSpR1_C2JR4bRdIR1pVzyhR2T8OdQ/s320/IMG_2485EC0AC99C-1.jpeg" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Literally tears of Joy!! This post is a continuation/addendum to my <a href="https://kosherdosher3.blogspot.com/2019/02/a5-wagyu-petite-new-york-strip-sous-vide.html">previous post on Wagyu</a>. Give that a gander if you would like additional insight on Wagyu or more in-depth thoughts by yours truly.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The empty plate should give you some introspection as to my state of mind. I am going to provide you with some oversight as to what I did and in the end, provide you with some feedback. Before you ask, I ate the whole thing by myself. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I always dry-brine my proteins.... .60% salt. This salt is fantastic BTW. </b> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT04U6LXHGgzb76hd-c5iOMVsE04VD332KuHmArnJmUj6gVQa7sHpiDvms4I3yoYQc9V2Ou6bTlfTMhlqP_qvAhpjTVPRhQYvokYKNRt87xOTzhP-utmcybIJj6OzwSfumq2IhN0lokKl7/s1600/IMG_4860.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1267" data-original-width="1600" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT04U6LXHGgzb76hd-c5iOMVsE04VD332KuHmArnJmUj6gVQa7sHpiDvms4I3yoYQc9V2Ou6bTlfTMhlqP_qvAhpjTVPRhQYvokYKNRt87xOTzhP-utmcybIJj6OzwSfumq2IhN0lokKl7/s400/IMG_4860.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsERwQDcbXB2OIz8VeGs2QSom7alLqwb0XRpy5fnwm5hkolO9D1JjKJXYt2pgx1GAFF2-ZChoafItOutrZ3VkLlYMQrVvjkq5bcAoTLCatxkZlOaC8UEbbsYx-xnsChJO_uit_Tg2U8Rjl/s1600/IMG_7967.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsERwQDcbXB2OIz8VeGs2QSom7alLqwb0XRpy5fnwm5hkolO9D1JjKJXYt2pgx1GAFF2-ZChoafItOutrZ3VkLlYMQrVvjkq5bcAoTLCatxkZlOaC8UEbbsYx-xnsChJO_uit_Tg2U8Rjl/s320/IMG_7967.png" width="320" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>IC set at 133f. Before you go crazy about the temp, read this on <a href="http://kosherdosher9.blogspot.com/2019/01/high-fat-protein-rib-eye-sous-vide.html">high-fat proteins. </a> And yes you can Sous-Vide-Process Wagyu (read my Wagyu link). Since there is no connective tissue and the Ribeye is not thick the cooking time will be 60-Minutes. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>After the Processing, I gave it a quick dip in cold tap water to shock. <a href="https://sousvideresources.com/2016/07/21/shock-treatment-is-safe/">Shocking will mitigate overcooking during the sear (read the article by SVR)</a>. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>There was practically no purge in the bag. Handling the meat briefly before for sear showed that the luxurious fat and marbling had softened a wee bit. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSwlHyLcTCEK-JdZYkINiaSbFnJ8paWta6mag-6Q4jxtJ4FYUSBVlGyp9IlycoLVgX6JShJUMpBwcxy5WSQrMupImPVH3syXmuGrCCIa0XyiYlrQ5w_mfYRp3eHjSiuCx2guZYRaHupzo/s1600/IMG_4881.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJSwlHyLcTCEK-JdZYkINiaSbFnJ8paWta6mag-6Q4jxtJ4FYUSBVlGyp9IlycoLVgX6JShJUMpBwcxy5WSQrMupImPVH3syXmuGrCCIa0XyiYlrQ5w_mfYRp3eHjSiuCx2guZYRaHupzo/s400/IMG_4881.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bGJMJ1zFMGmC1_1dEEVZQyWvgdNIEATjzyP9VDiiF_Dnu7H0CIhg8ApvvAQ8KEQiVZvpldMV8p-CiFLOJ-Va99VVR4aucNSzoIek6J75zdhKtycMcFn6j5v8hJs7XS3WknoI8J2YakuF/s1600/IMG_4886.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1332" data-original-width="1600" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bGJMJ1zFMGmC1_1dEEVZQyWvgdNIEATjzyP9VDiiF_Dnu7H0CIhg8ApvvAQ8KEQiVZvpldMV8p-CiFLOJ-Va99VVR4aucNSzoIek6J75zdhKtycMcFn6j5v8hJs7XS3WknoI8J2YakuF/s400/IMG_4886.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Sear Time... I applied just a wee bit of pepper; that's all I did. I used a De-buyer Cast Iron skillet for the sear with NO additional fat added to the pan. Don't forget since I Dry-Brined there was no reason to season with salt. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4r-vcv3NvdwW5yr5CovrLkR4AGqtin5SIPWRm63moFVXiybBWQVt4bHgomn-B5CYphB4FdVg0Gyw2eiaKMem_UVorLl4Gcs3WRHjuN9MQgOz-4yoTQpthHEj7EHYDjczYLGOVkNaaa-D/s1600/IMG_4910.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1576" data-original-width="1600" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI4r-vcv3NvdwW5yr5CovrLkR4AGqtin5SIPWRm63moFVXiybBWQVt4bHgomn-B5CYphB4FdVg0Gyw2eiaKMem_UVorLl4Gcs3WRHjuN9MQgOz-4yoTQpthHEj7EHYDjczYLGOVkNaaa-D/s400/IMG_4910.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfCG8ASeopLE2WLBvsJ9QTicQuTxUlZBO4LAdIE80U5ZBURXttvHP2Qy_6I6z0g2_94ll3VAJEI__2Bs1ewE9nqj2F27fxwJ3AbLBCl0BuMWNAHJAA4KA_H_eDMHZeqXumIfKjM-hVCjB/s1600/IMG_4899.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="987" data-original-width="1600" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxfCG8ASeopLE2WLBvsJ9QTicQuTxUlZBO4LAdIE80U5ZBURXttvHP2Qy_6I6z0g2_94ll3VAJEI__2Bs1ewE9nqj2F27fxwJ3AbLBCl0BuMWNAHJAA4KA_H_eDMHZeqXumIfKjM-hVCjB/s400/IMG_4899.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Here's another picture showing a cross-section. <i><u><span style="color: #cfe2f3;">Initial observation-</span></u></i> The myoglobin percentage is slightly different than traditional beef, and the additional marbling can throw off appearances. Cutting into this steak was similar to cutting into room temperature butter with a hot steak knife. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKj0ivys7n3WEMFGrEbsQALhTCNZiF8a1niMiWkm1aQkUdQbqtFVFlTNv13dxujlEZu_84mTNBeAJjHm3T4oALxgIhi6BdizNobvGImAKTErIh9zHkIZDgbpntJNtXcz7XaTi4uWm1oOm2/s1600/IMG_3365-COLLAGE.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="549" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKj0ivys7n3WEMFGrEbsQALhTCNZiF8a1niMiWkm1aQkUdQbqtFVFlTNv13dxujlEZu_84mTNBeAJjHm3T4oALxgIhi6BdizNobvGImAKTErIh9zHkIZDgbpntJNtXcz7XaTi4uWm1oOm2/s400/IMG_3365-COLLAGE.jpg" width="400" /></a></div>
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<b> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I stand by my original comments in my post on <a href="https://kosherdosher3.blogspot.com/2019/02/a5-wagyu-petite-new-york-strip-sous-vide.html" target="_blank">Wagyu (Link)</a>. </span></b><br />
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<b style="font-family: Cambria;"><span style="color: yellow; font-family: "chalkduster"; font-size: 36pt;">Some Thoughts From Yours Truly…</span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>If you want to cook a whole Wagyu steak than Sous-Vide-Processing is incredible. If you plan on slicing into little strips like they do in Japan than searing (only) is adequate. In the end, you have to find out what works for you. Do a side by side test if you have too. Having SV-Processed the Ribeye the amount of time spent in the skillet was very short. Had I not SV-Processed first, the development of a temperature gradient within the protein would have been evident. With SV-Processing the Ribeye was evenly cooked from edge to edge.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_2ynFeY1mnUyPPfJT6e7LTxfFwg9IIF3S4kv6bRCWQjfaZHK8A1hBEuh5_vhCph0732XeIQRBcyWnqZx5eAq6jlVgnr8i9wdiszTblOeKRBxOLsRxGUtYQXhs-HCcKVvW8Os8h31I38G/s1600/IMG_3863.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_2ynFeY1mnUyPPfJT6e7LTxfFwg9IIF3S4kv6bRCWQjfaZHK8A1hBEuh5_vhCph0732XeIQRBcyWnqZx5eAq6jlVgnr8i9wdiszTblOeKRBxOLsRxGUtYQXhs-HCcKVvW8Os8h31I38G/s320/IMG_3863.png" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Ok now let's talk Meat and taste. Hands down Wagyu is delicious and something hard to describe and has to be experienced. But does this tell the whole story? I'll be honest I went into this with some presuppositions. I thought I knew what beef tasted like and what sumptuous really meant. Tasting Wagyu and meats of this caliber tell me everything I know about what I don't know. I've eaten at some fancy restaurants too so my experience with Beef is way above average. I've eaten at <a href="https://peterluger.com/">Peter Lugers</a> and <a href="https://www.themetropolitangrill.com/">Metropolitan Grill</a> just to name a few. But..... there's always a but. </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>What are your expectations when you eat Beef? So with that, I will attempt to quote what a friend said in one of the food groups I belong too. <i><u><span style="color: #d9ead3;">Roger "I think of Wagyu as something that tastes a bit like beef but isn't really beef, even though I know it's beef it just seems like a different species. </span></u></i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>If you are accustomed to the taste of Black Angus (or regular beef) than Wagyu will throw you for a loop. Like my buddy said above you know you're eating beef, but it doesn't taste like beef. Was I happy with the Wagyu? Damn straight I was. It was phenomenal. Within the Wagyu World, I've comes across several definitions and opinions as to what is Wagyu. I'll let you decide and decypher that for yourself. </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>That all being said what I ate came from Japan and from the Kagoshima Farms and was 100% Wagyu. Some of my discussions with other carnivores lead me to believe that different farms and slight variations in diet and breeds will produce different tasting beef. I won't get too specific because I have not yet sampled the other farms that produce Wagyu. Don't forget there are hybrids of Wagyu Cattle which is a whole different conversation. I cannot wait to try the Angus/Wagyu hybrid. </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>A great book to read and I'm only about 15% into the book is Craft Beef by Joe Heitzeber, Ethan Lowry and Caroline Sauders. </b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-54469472324326806902019-02-08T11:47:00.002-08:002019-02-21T12:05:41.023-08:00A5 Wagyu Petite New York Strip Sous-Vide<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iXuGtO7PB5Tix5JrtEaelT4aLOVgKiJ0dOA-3LIQm-nkGk3A9vfCpc_bwe6MvAPV8cLyC4J2VYEvfNSJtfHacKwF089FCUb9nlhq-5hcF35mRoeZlnCfhtuFnwFBpSH8x8LDDz_PjHHa/s1600/IMG_4153.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1124" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iXuGtO7PB5Tix5JrtEaelT4aLOVgKiJ0dOA-3LIQm-nkGk3A9vfCpc_bwe6MvAPV8cLyC4J2VYEvfNSJtfHacKwF089FCUb9nlhq-5hcF35mRoeZlnCfhtuFnwFBpSH8x8LDDz_PjHHa/s400/IMG_4153.JPG" width="280" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgctgyb-fhmszJI98XDt1LAjGmIISH5AvPuSPgEURmASbSVZjnHGA82gNrJCEIdjWyJqLO3lkH7hraeLqvYVlLC8WwD7qqKoFLwZl4kg2bITAIT3_bn21T0CLYJOsfe9KHBALUxuXcPRvg/s1600/IMG_8011.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgctgyb-fhmszJI98XDt1LAjGmIISH5AvPuSPgEURmASbSVZjnHGA82gNrJCEIdjWyJqLO3lkH7hraeLqvYVlLC8WwD7qqKoFLwZl4kg2bITAIT3_bn21T0CLYJOsfe9KHBALUxuXcPRvg/s200/IMG_8011.png" width="200" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I've finally bit the bullet and ordered my first of two A5 Wagyu steaks from <a href="https://www.crowdcow.com/collections/best-sellers" target="_blank">Crowdcow</a> which is the premier source for everything beef and amazing meats. I've ordered from Crowdcow before and have always been so awesomely happy I had to buy some Wagyu from them. This particular Wagyu is from the <a href="https://www.crowdcow.com/ranch/kagoshima-farms" target="_blank">Farm of Kagoshima Japan.</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I wanted to get my feet wet first with a petite cut since I have never Sous-Vide-Processed A5 Wagyu Beef before. I have a 17 oz Ribeye in the freezer just waiting to be eaten from Crowdcow and from the same farm. </span></div>
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Why did I want to Sous-Vide-Process Wagyu? Well, this Blog is dedicated to Sous-Vide-Processing. To the antagonists that oppose Sous-Vide-Processing of A5 Wagyu I gotta ask have you ever done it before? According to Co-Founder Joe Heitzeberg & CEO of CrowCow yes you can! </span><i><span style="color: #d0e0e3; font-family: "georgia" , "times new roman" , serif;">"Think sous vide will make that fat melt away... nope. It won't."</span></i></span></div>
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">More from Joe </span><i><span style="color: #d0e0e3; font-family: "georgia" , "times new roman" , serif;">"Is it a good idea? Well, when I traveled to Japan and ate my body weight in A5 Wagyu with former Alinea Executive Chef Mike Bagale, I asked him about it, and he said that yes, he always sous vides A5 Wagyu." </span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is not my first experience with Crowdcow either. I purchased hamburger patties and tons of meats. Here's a link to one of their <a href="https://kosherdosher.blogspot.com/2018/05/crowd-cow-rib-eye.html" target="_blank">Ribeyes</a> I cooked a while back. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr8p0Jb5jQDnbovKBFqYrVBf4mcDvkdLJwWqj-B5TlZmSXz-C7D9Bs9m1g3Tl48BedAutueUEYQVU8ZzdCmi5PLHR6IYak1i7oeZLy63LpAMCMsScClZRtXpeA9b9-8pQCOxBXrlwcvzJ/s1600/IMG_5553.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr8p0Jb5jQDnbovKBFqYrVBf4mcDvkdLJwWqj-B5TlZmSXz-C7D9Bs9m1g3Tl48BedAutueUEYQVU8ZzdCmi5PLHR6IYak1i7oeZLy63LpAMCMsScClZRtXpeA9b9-8pQCOxBXrlwcvzJ/s320/IMG_5553.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y3Xxk00bwQfPyJj5YsEhfME-Mb7yzQdHn2HLcWyAaOVt4KgUKk7pMKBi3zGNRlnk_tLYOsSH_sWL3IcEsYUrp3CBQqad2L1-lB0xpLtZPE59A1edurvfhV21DpBXsQhMNCjwDV2Cmc8R/s1600/IMG_5549.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y3Xxk00bwQfPyJj5YsEhfME-Mb7yzQdHn2HLcWyAaOVt4KgUKk7pMKBi3zGNRlnk_tLYOsSH_sWL3IcEsYUrp3CBQqad2L1-lB0xpLtZPE59A1edurvfhV21DpBXsQhMNCjwDV2Cmc8R/s320/IMG_5549.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjvW6I5QZy6Ecd0L8iHD3BaDt3yk1ZJ1_jBpKXp567LAyTsV6WHOJu4-AE5TiNjykwkTTcHUdBuxr75WcGvrsfXBUbjaNsG_RJBw05TuFyta-nBiFiIq5QVhxn-w3Zv9Rz21TVDbBTOsm/s1600/IMG_5550.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjvW6I5QZy6Ecd0L8iHD3BaDt3yk1ZJ1_jBpKXp567LAyTsV6WHOJu4-AE5TiNjykwkTTcHUdBuxr75WcGvrsfXBUbjaNsG_RJBw05TuFyta-nBiFiIq5QVhxn-w3Zv9Rz21TVDbBTOsm/s320/IMG_5550.JPG" width="320" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>A shout out to Crowdcow for their top-notch packaging. The meat arrives ice-cold and when I say ice-cold your freezer cannot get that cold. Packed with dry-ice!! Each protein is packed and vac sealed with what looks like 6 mil vac bags. Wow!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnb82LLGuuUprDfqaIHuhHsRus5kEANHG2CE69fDoQ6J6KzBa_ACx896sKFSqPalKi2D09q5ob2xQY17FCqIMEJ3lOSmE76J76rzOoYqwPJE-Lvppc-mU6QO0kQPrjawrKF8Nbtr_3_0U/s1600/IMG_4229.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1345" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnb82LLGuuUprDfqaIHuhHsRus5kEANHG2CE69fDoQ6J6KzBa_ACx896sKFSqPalKi2D09q5ob2xQY17FCqIMEJ3lOSmE76J76rzOoYqwPJE-Lvppc-mU6QO0kQPrjawrKF8Nbtr_3_0U/s320/IMG_4229.JPG" width="268" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyb5Hl-5QSxLrNSKC1n8bLpwyEEqLA1biuGhTsmxJ9FgSLlgDfpMqqBiabc7TAVsz5W-IevVNL3MiDzTR-YmKYE428VGkXU2dRpTn2MaN0xHxVS8hEYWuBluqQhCJ0uzje0-J2dfdU1s0/s1600/IMG_4221.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1197" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyb5Hl-5QSxLrNSKC1n8bLpwyEEqLA1biuGhTsmxJ9FgSLlgDfpMqqBiabc7TAVsz5W-IevVNL3MiDzTR-YmKYE428VGkXU2dRpTn2MaN0xHxVS8hEYWuBluqQhCJ0uzje0-J2dfdU1s0/s320/IMG_4221.JPG" width="238" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhfxo5e0LrIhSuTpTTgspJ_70HGDGxzQK0m9ongWsfnvNRLAoHKcxtGaG82DQaURvapzHutq6X0eNMsud6uGRP8xLPahyphenhyphenDz_o6MUjzFf_sKsXxh6swd_ltMTdgAirzWH0xepU65wh915e/s1600/IMG_4226.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1233" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhfxo5e0LrIhSuTpTTgspJ_70HGDGxzQK0m9ongWsfnvNRLAoHKcxtGaG82DQaURvapzHutq6X0eNMsud6uGRP8xLPahyphenhyphenDz_o6MUjzFf_sKsXxh6swd_ltMTdgAirzWH0xepU65wh915e/s320/IMG_4226.JPG" width="244" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>And this personal touch is really cool!!!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HmKHdSpTP_AaIawth3t3PvqKMIWyALwYfVCtWqmNu5mXW4vhRkYf3q9fFeuIbYAMdZpRYhFE7ckT69inle1I2ZTFvc5FtCgUuonygdZAC8Ab3cWOrzeNoHqasRWx99C9lUkqL9i3FhCU/s1600/IMG_4174.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1049" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HmKHdSpTP_AaIawth3t3PvqKMIWyALwYfVCtWqmNu5mXW4vhRkYf3q9fFeuIbYAMdZpRYhFE7ckT69inle1I2ZTFvc5FtCgUuonygdZAC8Ab3cWOrzeNoHqasRWx99C9lUkqL9i3FhCU/s400/IMG_4174.JPG" width="261" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4fF9vVYDVR88ra34LgRp4l_rRjrcGLPM8fzxWkoC2QHysgRqE_N-sJqdtyU9jLttkqUMV_T3eJya1UXTnyX2CaWT8Q9_8CHzjFOAbDWaO_26P7zLASooinVE-Jw-HGQWAQ2qxlb5PivJ/s1600/IMG_4158.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO4fF9vVYDVR88ra34LgRp4l_rRjrcGLPM8fzxWkoC2QHysgRqE_N-sJqdtyU9jLttkqUMV_T3eJya1UXTnyX2CaWT8Q9_8CHzjFOAbDWaO_26P7zLASooinVE-Jw-HGQWAQ2qxlb5PivJ/s400/IMG_4158.JPG" width="300" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><br /></b></span></div>
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<b><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">As most of you know, already I always dry-brine my proteins. I used precisely .60% of Kosher Salt.</span><span style="font-family: "verdana" , sans-serif;"> </span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="color: #cfe2f3;">Give it a sprinkle on both sides!</span> </span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ALhvN3VnfJcstWt_gsVfh4bvAvU7CMRUkX6zU4quQQtAbdiKpaHWYhkHOZ9VpFBNGt_2sM9RwaCFO9qsDS_TyvoFZEqKEY32QTJ3pV4SpuQQQj0lzHtNpTjbyAXa3AdQ3HPv0CIDJQf8/s1600/IMG_4182.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1263" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ALhvN3VnfJcstWt_gsVfh4bvAvU7CMRUkX6zU4quQQtAbdiKpaHWYhkHOZ9VpFBNGt_2sM9RwaCFO9qsDS_TyvoFZEqKEY32QTJ3pV4SpuQQQj0lzHtNpTjbyAXa3AdQ3HPv0CIDJQf8/s400/IMG_4182.JPG" width="314" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIt9WhoufmSJFxZoZ0fqMSJ9OLX3nNlhDgy31n795zjKxZdd6h4Lir5C5gGcU_Z1D50sjI01Aqts0EL9ikFKapgdIGpcJ40TP8Q8FPtrmGG0xBFqDCuHevr9fvNWrXbUsPp1yP71Ku4_3/s1600/IMG_4189.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1293" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIt9WhoufmSJFxZoZ0fqMSJ9OLX3nNlhDgy31n795zjKxZdd6h4Lir5C5gGcU_Z1D50sjI01Aqts0EL9ikFKapgdIGpcJ40TP8Q8FPtrmGG0xBFqDCuHevr9fvNWrXbUsPp1yP71Ku4_3/s400/IMG_4189.JPG" width="322" /></a><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #cfe2f3; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b>V</b></span><span style="font-family: "trebuchet ms" , sans-serif;"><b>ac-Sealed for about 12-hrs.</b> </span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the elapsed time I began the SV-precessing by setting th IC to 133f. If you don't know how to SV Fatty Cuts give this a read. It's a tutorial I wrote on the <a href="http://kosherdosher9.blogspot.com/2019/01/high-fat-protein-rib-eye-sous-vide.html" target="_blank">processing of High-Fat-Proteins.</a> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This steak is so thin I only processed for 35 minutes. It was shocked for about 7 minutes in cold tap water before the next step<b>. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Steak removed from vac bag, dried very well and slightly peppered on both sides. No oil in the pan either. This A5 has so much fat it doesn't need any.</span></div>
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<span style="font-size: x-large;"><b>Seared on both sides for 30 Seconds. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fs9iOaEIsKoEer9OvNG3Sql5y2X8lKcbJmsaaiqKEmLQrjXpH8ZELGcFl_1vCIB364Qf36yoDrKXds1rnxpyvUuAG7WBjZTs8rjUtpcZjlj3vAUhs2tqGCMrdEZs3NNFj00EJPryzGDS/s1600/IMG_1189.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fs9iOaEIsKoEer9OvNG3Sql5y2X8lKcbJmsaaiqKEmLQrjXpH8ZELGcFl_1vCIB364Qf36yoDrKXds1rnxpyvUuAG7WBjZTs8rjUtpcZjlj3vAUhs2tqGCMrdEZs3NNFj00EJPryzGDS/s320/IMG_1189.png" width="320" /></a><b style="box-sizing: inherit;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="color: yellow;"></span></span></b><br />
<b style="box-sizing: inherit;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="color: yellow;"><b style="box-sizing: inherit;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="color: #cfe2f3;">I am not trying to get all religious or anything like that, but this was heavenly. So with that, I had to do a Berakah. This was indeed a divine experience.</span></span></b></span></span></b><br />
<b style="box-sizing: inherit;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="color: yellow;">בָּרוּךְ אַתָּה יְ‑יָ אֱ‑לֹהֵינוּ מֶלֶךְ הָעוֹלָם שֶׁהַכֹּל נִהְיָה בִּדְבָרוֹ- Baruck Atah Adonoi Elohainu Melech Haloam Shehakol Nihyah Bidvaro- </span></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">How do I love thee let me count the ways? I am not kidding it was an experience. I can only imagine what the 17oz Ribeye will taste like. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Review- It's tough to describe in words what Wagyu tastes like. The taste is extra special in every way. The flavor coats every nook and cranny and fills your mouth with savouriness and richness. A butteriness is the only word that comes close to characterizing the Wagyu. Wagyu epitomizes all that is rich and glorious and has to be eaten at least once in your life. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I've read many times that you can only eat a small portion because of the richness, but I am here to tell you that it is nonsense..... maybe? This was a 4 oz portion. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I can't wait to taste that 17oz Wagyu Ribeye. I'm gonna make sure my family is out, so I don't have to share. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">It's like no other steak I have ever eaten. I've eaten lots of prime Angus but Wagyu is an entirely different breed of cattle so don't expect a heavy beefy taste. The abundance of fat aka marbling ensures flavorsome richness which can only be described as mind altering. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Undoubtedly a Mind-Blowing UMAMI-Laden masterpiece which has to be savored. Wagyu is so tender it melts in your mouth. So when I say savored I mean take your time and let every bit and chew coat your mouth. I tend to eat fast, but with Wagyu, I had to take my time to truly appreciate what it was I was eating. </span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-14002532796321538952019-01-17T12:24:00.000-08:002019-01-17T12:24:09.253-08:00Ultimate Hot-Wings Reloaded (Sous-Vide and twice fried)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg336cI0LRkqc7l7LihWJmoueOX8nbD1X3SeMNVjhYPd4LQ140l8Nq4DqPMypNAqcrtUe4_u91hyhqg28XOLzUv1Ilc7npgJWDxkoFYlt2xgMtkYrlyNbcYLLoHJnaD7A948d_aQDreCbwr/s1600/IMG_9626.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg336cI0LRkqc7l7LihWJmoueOX8nbD1X3SeMNVjhYPd4LQ140l8Nq4DqPMypNAqcrtUe4_u91hyhqg28XOLzUv1Ilc7npgJWDxkoFYlt2xgMtkYrlyNbcYLLoHJnaD7A948d_aQDreCbwr/s320/IMG_9626.png" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is an addendum to my original post on Hot-Wings which can be found <a href="https://kosherdosher3.blogspot.com/2018/06/buffalo-wings-sous-vide.html" target="_blank">HERE</a>. Hmm...Maybe not an addition but a culmination of making and eating probably about 60 lbs of Hot-Wings these last 12 months. This post, I am hoping is the pinnacle of Hot-Wing experimentation. What am I saying? I love experimenting, but I am hoping this last endeavor will bring me the results I envisioned and hoped for. What can I say I am never satisfied. I am trying something a little different this time. There's not a lot of change from my previous post, but I'm will tweak a thing or two. </span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifj17xbWRxtzCDxI9hzMlP_i7t75gO_XbDkcYXk6Mw7BKB5xfi7oAcZotGaj0s7itY4nAlzp_doD1AyLMGoBbt1QrA8MiPd0JXVd0E4vWDXAJy32DsbtxEbS8VSuG2I3ddPvv4-lXXpta5/s1600/IMG_3863.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifj17xbWRxtzCDxI9hzMlP_i7t75gO_XbDkcYXk6Mw7BKB5xfi7oAcZotGaj0s7itY4nAlzp_doD1AyLMGoBbt1QrA8MiPd0JXVd0E4vWDXAJy32DsbtxEbS8VSuG2I3ddPvv4-lXXpta5/s200/IMG_3863.png" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">So what happened? I was making French fries the other night, and a foodie-thought overcame my senses... Hmmm... this could work. Twice fried potatoes is a thing and as you know good Fries are fried twice. Why can't this same thing work for Hot-Wings?</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><u><span style="color: lime;">Objective-</span></u></i></b> Very dry surface to facilitate browning aka Maillard reaction. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><u><span style="color: lime;">Premise-</span></u></i></b> Baking powder will dry out the skin and leave us something that will fry up to a crunchy crispy dark masterpiece. The first fry will dehydrate the surface and the second fry at a higher temp will crisp up the skin and make mahoganized magic-wings! Between the first fry and second fry, the chicken will be cooled down a bit (most likely 30-40 minutes). If you were to fry everything at a high temp until golden, you would most likely overcook. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">In this post, I'm just going to highlight what I did. For a better story and pics click the link above. </span><br />
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<span style="color: yellow; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">1-</span> First thing I did was breakdown the wings.</b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">2-</span> Dry-brine overnight with a dry-rub and vacuum sealed. If you add sugar, the wings will darken a bit during the fry. You can read about Dry-brining in the link above. </b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">3-</span> Sous-Vide them at 135f for 4 hours.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">4-</span> Cold shocked for a few minutes then tossed in a large colander to drain off moisture loss (purge). </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">5-</span> Place on an 18 x 26 sheet pan on a rack and placed in a refrigerator to cool and dry for 8-12 hours.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">7-</span> Evenly coat wings with Baking Powder and refrigerate overnight.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><u><span style="color: #ffe599;">First Fry-</span></u></i> </b>They were fried at 250-260 for a few minutes. What does this accomplish? Have you ever ate a chicken wing that looked golden, but the fat underneath the skin had not fully rendered? Well, this takes care of that issue. Another important feature is the dehydration of the skin which helps with the browning on the second fry.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Can you do both on the first fry? Nope...it will overcook the chicken, and you will not get the same results. Believe me, I tried. You might achieve a pretty darn wing but the skin will not be crackly bubbly good, and you might overcook them too. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">At this point, because my wife wasn't home (timing dinner), they sat out for about 35 minutes. I think 30-60 minutes would be optimum to cool off. It's the same reason we shock proteins when we Sous-Vide. Mitigating overcooking. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Heck now that I think about it why not refrigerate overnight. Yea.. yea it's a lot of steps, but if you want to make what I think is the perfect wing, it's worth the extra effort. One might say it's a lot of work but really is it work? </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: #fff2cc;">Second Fry-</span> Oil started out at about 375-385 and fried until golden brown. Don't overcrowd the fryer. </b></span></div>
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<span style="color: #fce5cd; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>Moreover, we tasted them without sauce too.</i></b></span></div>
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<b><i><u> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">TOSS WITH SAUCE</span></u></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Sauce- It was straightforward. Butter, Chili Garlic sauce, sriracha, sweet chili sauce and a touch of rice wine vinegar. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJIulOQzxrvx7guuI5uFZopVLMugvjCFliMKjl0uo9LXwt_hVjQUo2azTEMgCCXPqVci7CSNfZ4PldP3c9opqvYfE7OXDeWh7TYZxPepeZxJA5Ws1nQNvuSNRsolmwxIVzySKp06l4q6n/s1600/IMG_3033.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1179" data-original-width="1600" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJIulOQzxrvx7guuI5uFZopVLMugvjCFliMKjl0uo9LXwt_hVjQUo2azTEMgCCXPqVci7CSNfZ4PldP3c9opqvYfE7OXDeWh7TYZxPepeZxJA5Ws1nQNvuSNRsolmwxIVzySKp06l4q6n/s640/IMG_3033.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u>BOOM DONE</u></i></b></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: Verdana, sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Review- </b>This is a sob story that brought tears to everyone's eyes and hit a crescendo at which point there was silence. The silence was deafening due to everyone eating and not saying a word. After the awkward silence people just clapped and gave praise for what is a delectable perfect Hot-Wing. It kind of sounded like <a href="https://youtu.be/KiittA46RH4">THIS</a>. </span> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">Note: Maybe next time I will add another starch right before I fry. Why? Why not? I love trying different things. </span></span></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <br />
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<style></style>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-43825097288764170472018-11-07T14:08:00.000-08:002019-12-18T20:03:17.182-08:00Sous-Vide Chicken (White & Dark Meat)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7P2foCS-YXSZvZdawg5YBj0QJ8l2Hyqsx1gu0q6blfbDilBzllSooBoyLPnEhRECgwcohVhGFDFmWcfvwqVZucLGbsvzZ8gDBm87yu-C9fJNUVRucphFXvetUzqVdLycB1G9Y-afJq6xc/s1600/IMG_1130.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><img border="0" data-original-height="398" data-original-width="396" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7P2foCS-YXSZvZdawg5YBj0QJ8l2Hyqsx1gu0q6blfbDilBzllSooBoyLPnEhRECgwcohVhGFDFmWcfvwqVZucLGbsvzZ8gDBm87yu-C9fJNUVRucphFXvetUzqVdLycB1G9Y-afJq6xc/s320/IMG_1130.JPG" width="315" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1HI0b2_EjqzFql-KfuYc4Zdj35R6PKCDzj988bNGp8Mri9mY70nlVNNBpsDNfpr5W7O-BgMFep-uTbN7tp8_rI9GBK_A6lyNrovGXneubrr7nhALV2eoyxd9XG_602gwnIfJ1BUbB2IJ/s1600/fft-event.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><img border="0" data-original-height="344" data-original-width="484" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1HI0b2_EjqzFql-KfuYc4Zdj35R6PKCDzj988bNGp8Mri9mY70nlVNNBpsDNfpr5W7O-BgMFep-uTbN7tp8_rI9GBK_A6lyNrovGXneubrr7nhALV2eoyxd9XG_602gwnIfJ1BUbB2IJ/s320/fft-event.jpg" width="320" /></span></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;">After multiple questions about Chicken Breasts, I have created a concise and straightforward post to help. This post will cover boneless Chicken only.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Organic vs. Non-Organic. For the record, I am not against Non-Organic Breasts, but if you want consistent results, you gotta go with Organic Chicken. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;">I Sous-Vide Boneless Chicken (dark or white) between 135-150℉ at 3 hrs (if frozen add 30 minutes). <a href="https://kosherdosher3.blogspot.com/2015/04/chicken-sous-vide.html" target="_blank">And I am doing a 1/4 chicken I iwll do it this way.</a> At those T/T's the chicken will be pasteurized. I chose 3 hours because it works for chicken which measures between 1-2 inches thick.</span></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"> Just trying to keep things simple for most people. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">For those folk that wants specificity click link ahead. </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Take a look at the pasteurization table</span><span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"> </span><a href="http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs" style="font-family: verdana, sans-serif;" target="_blank">HERE</a><span style="font-family: "verdana" , sans-serif;"> if y</span></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">ou have any questions. If you shock in ice-water, keep vac sealed, and refrigerate. It will keep for a few weeks. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">How do you choose the temperature? It's all about the finished product. What do I mean? If I plan on eating a Chicken breast straight out of the bag let's say for lunch I will pick 150</span><span style="font-size: x-large;">℉. If I plan on searing quickly in a pan without any coating, I might choose 140</span><span style="font-size: x-large;">℉. If I plan on frying with starch, I will pick 135</span><span style="font-size: x-large;">℉. These lower temps mitigate overcooking and gives me wiggle room. </span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Note: When I choose to fry I select higher temps because I am not concerned about cooking but the <a href="https://en.wikipedia.org/wiki/Maillard_reaction">Maillard Reaction</a>. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">For thighs & Wings, I might choose 150℉ if I am going to eat right away without a hard sear. Naturally, if I am going to fry in oil, I will select something lower. Use your imagination..... Don't forget about smoking too. When I smoke, I always use an internal thermometer.</span></div>
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<span style="color: cyan; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>NOTE- DO NOT RETHERM OR REHEAT BEFORE FINISHING. THE PROTEIN WILL REACH A SERVING TEMP WHEN YOU FINISH THEM. This works great for breasts. For Bone in Thigh and Leg you might need to retherm based on how you will finish. </i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Organic Chicken Breasts from Costco lightly trimmed. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">I prefer to season my proteins between 12-24 hours in advance. Why? Flavor, and moisture retention. This is called dry-brining. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">I will either use .60% of Kosher Salt based on the weight of the protein (1000 grams will need 6 grams of salt) or 1% of Fish Salt by Red-Boat (<a href="https://oukosher.org/blog/consumer-kosher/fish-and-meat/" target="_blank">Ignore if you keep Sakana</a>). You can also use a commercial rub that contains salt. It just takes some practice to dial in what you like. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaMqlXdt17W38x3Sx8ddx-e2x6GZ1C578eUc3lQGXXD-ZJ1YayM2DcmTEV_2wX4Ed88LmoliUIyQ9Bwnj1GUgxoG4w_2ft8HXBQ0Tz-9qxnITuccYbAskc9LVpI1-gKqKj24rqT1NzvWj/s1600/IMG_0630.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><img border="0" data-original-height="1103" data-original-width="1600" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaMqlXdt17W38x3Sx8ddx-e2x6GZ1C578eUc3lQGXXD-ZJ1YayM2DcmTEV_2wX4Ed88LmoliUIyQ9Bwnj1GUgxoG4w_2ft8HXBQ0Tz-9qxnITuccYbAskc9LVpI1-gKqKj24rqT1NzvWj/s640/IMG_0630.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Vac seal............wait up to 24 hours.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YXEEbIfj1bC2G1iO31aNGeq56G2N5sS_8qT5vZ-qGqtjGdWeiovqa9UH2Ks43CKadoHWPEIV9YQusGR36EOY9JHQax66195SNqDvEmldiiOtQeqFkcF4L28EpDONeIdeJpjFbAqBUDWc/s1600/IMG_0686.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YXEEbIfj1bC2G1iO31aNGeq56G2N5sS_8qT5vZ-qGqtjGdWeiovqa9UH2Ks43CKadoHWPEIV9YQusGR36EOY9JHQax66195SNqDvEmldiiOtQeqFkcF4L28EpDONeIdeJpjFbAqBUDWc/s640/IMG_0686.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">These were SV'd at 145</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">℉. After the bath, I routinely shock in an ice bath and refrigerate until ready to eat or finish. </span></span><a href="https://kosherdosher3.blogspot.com/2019/12/chicken-breast-update.html" style="font-family: verdana, sans-serif;" target="_blank"><span style="font-size: x-large;">(SEE UPDATE)</span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Out of the bag and dried off......</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Although they were fried, I still cooked them at 145</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">℉, so my daughter could pull one out and bring it to work. Just be aware of the SV temp and how you are going to finish. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://kosherdosher3.blogspot.com/2019/12/chicken-breast-update.html" style="font-family: verdana, sans-serif;" target="_blank">(SEE UPDATE)</a></span></span></div>
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<style></style>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-44352711552699347942018-06-16T18:54:00.000-07:002019-02-04T11:05:42.809-08:00Buffalo Wings Sous-Vide<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Who doesn't like hot wings? This post is not about sauces or anything like that but more about what it takes to make a crap load of wings. I was tasked with the job (loved and enjoyed every moment) to cater my daughters surprise B-Day party. It was a big day, and it was her 18 th B-day, so I needed to go above and beyond. I was going to be serving 25 people. In addition to the Hot Wings, I made 14 lbs of <a href="https://kosherdosher3.blogspot.com/2017/08/the-ultimate-sous-vide-tri-tip.html" target="_blank">Tri-Tip using my Ultimate recipe. </a> You haven't had Tri-Tip until you have made it my way. I've eaten a lot of Tri-Tip over the years, and I can tell you first hand it's flavorful and not tender. You must slice very thin to even enjoy the cut. Alas not enough about Tri-Tip lets talk about Wings. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">So last time I made these many Hot-Wings, it was to celebrate her third birthday. Don't mistake what I am saying I've made wings since but not this many. On her third Birthday, I made precisely 120 Hot wings with 6 different sauces. Back then I was not yet into Sou-Vide, so I did them the old fashion way. I soaked all the wings in buttermilk, hot sauce, and spices. The following day I fried them all up using flour and a 20-quart stock pot. I was able to fry 30 wings at a time, and it took exactly 8 minutes. I don't recall the temp, but it was likely 350℉. Cooking these wings using the Sous-Vide method has its advantages. For one thing, the fat renders very nicely, they are precooked and pasteurized. Since they are precooked the time to fry them to a golden brown is reduced by 75-80%… which means it only took about 2 minutes to cook at 350</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">℉. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">I purchased the wings from Costco, and although they were adequate, they were not very plump. Anyhow, I bought 14 lbs (precise 13.74 lbs). That container you're looking at is 18 x 26 x 6. I inspected all the wings too. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8Vrw7KB4uln7PfIRivpZRKIS-Bil8Xo4obcUqfb3FxEV2xX13TEJVxZkmZnrQQY-HKYr_oAU4c4qk_BuzxXVkHQS2lhjGngk2KXExMzi-sxIhO2zBnPFpKQv-6ooJALMhwCX3kEJLbIh/s1600/IMG_7054.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="914" data-original-width="1600" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8Vrw7KB4uln7PfIRivpZRKIS-Bil8Xo4obcUqfb3FxEV2xX13TEJVxZkmZnrQQY-HKYr_oAU4c4qk_BuzxXVkHQS2lhjGngk2KXExMzi-sxIhO2zBnPFpKQv-6ooJALMhwCX3kEJLbIh/s640/IMG_7054.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></span> <span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I am a massive fan of dry-brining proteins. You can either sprinkle on salt or use a rub of your choice. I used some salt and some herbs and spices (<i>Future wings Salt only</i>). I did not measure. Dry-Brining denatures the proteins strands and allows for more moisture retention during the cooking process. Anyhow they will dry-brine for 24 hours.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihatDOJ0zeQTMugKk-yN546dwqqQZ7BIREJ8yu730tzBT9aEFofvQl_npVK1N6HGQqNMYA7WrPtqkyywJJnSiZfbJ24bB22SPZVjC86p9dPoOLEzuXzJ3vFIZ8lB8xEbkc3LRYfDilBOYM/s1600/IMG_7063.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="557" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihatDOJ0zeQTMugKk-yN546dwqqQZ7BIREJ8yu730tzBT9aEFofvQl_npVK1N6HGQqNMYA7WrPtqkyywJJnSiZfbJ24bB22SPZVjC86p9dPoOLEzuXzJ3vFIZ8lB8xEbkc3LRYfDilBOYM/s640/IMG_7063.JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfWGn802dUvRAGy8xp_UWeCfXMERuTn2fi6x0IwSeYHBdpPp-wBm-oEDhNerMlzTeEKYh3eC3SQ29jOE1ecfDm_NOA-CYe2DVI0S5ndL_U_Q7EvNKkPZm1BFsayKdkmWCRfg2BVIHGItU/s1600/IMG_7066.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="834" data-original-width="1600" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfWGn802dUvRAGy8xp_UWeCfXMERuTn2fi6x0IwSeYHBdpPp-wBm-oEDhNerMlzTeEKYh3eC3SQ29jOE1ecfDm_NOA-CYe2DVI0S5ndL_U_Q7EvNKkPZm1BFsayKdkmWCRfg2BVIHGItU/s320/IMG_7066.JPG" width="320" /></a><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Vacuum seal in a single layer to ensure even cooking</span></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">. Place in refrigerator for 24 hours to dry-brine. Dry-brining is optional, but I highly recommend this step.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ua5kwJQFEJL00lMPGkhcaXZ6H4lwsD5rlJcAvoeqTPmOnzLwE0xxqxqvbeDjHqrEwXEFa3dTcJk0BdKUdsQ620vWb_eEg8HcMoG8dQNBAyyY1wA63XKKQGYkrBpPJNIReqZ3NNijKPOA/s1600/IMG_7075.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1071" data-original-width="1600" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ua5kwJQFEJL00lMPGkhcaXZ6H4lwsD5rlJcAvoeqTPmOnzLwE0xxqxqvbeDjHqrEwXEFa3dTcJk0BdKUdsQ620vWb_eEg8HcMoG8dQNBAyyY1wA63XKKQGYkrBpPJNIReqZ3NNijKPOA/s400/IMG_7075.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif;"></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">They were SV at 145℉ for 4 hours. This ensures a few things which are pasteurization, low and slow converts collagen into gelatin which makes them tender and renders fat. Might I remind you doing this in advance take lots of preplanning. </span></span><span style="font-size: x-large;">Make sure your container is large enough to ensure proper water circulation around the bags. Over crowding is a NO NO. I am using my 49 liter container. This picture to the left is the finished product. Container was filled with ice water and a ton of ice to shock. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">So normally I shock until the protein is very cold so I can refrigerate. With this technique, you do not want to do that. If they become very cold they all the fat will congeal and the chicken will cling to one another. You need to remove them from the bags right before the congealing happens. <i><span style="color: #d9ead3;">If there's a lot of crap on them, make sure to rinse under cold water.</span></i> Anyhow I place them all on paper towels and dried as well as I could. I then placed then all on wired racks in front of a small fan. I wanted to dry them as well as I could before placing them in the refrigerator. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMLJplhxDuBik8WzSBZX2QW7uXHmctmZaMBjrMsuqH1YTIbxv9-Uyzq-cJhi0rE2YFex_zZN_o95FttsvKARcftKL6TsxUNtQw1Z4LOELI4fFwHGtmGLs_1JvUmJdX8xuUocWdfNo5zgS/s1600/IMG_7092.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="440" data-original-width="1600" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiMLJplhxDuBik8WzSBZX2QW7uXHmctmZaMBjrMsuqH1YTIbxv9-Uyzq-cJhi0rE2YFex_zZN_o95FttsvKARcftKL6TsxUNtQw1Z4LOELI4fFwHGtmGLs_1JvUmJdX8xuUocWdfNo5zgS/s640/IMG_7092.JPG" width="640" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">The container in the picture is a perforated container (18 x 26 x 6) to allow for air circulation. I wanted them a little more dry before I proceeded to the next step. <i><span style="color: #fff2cc;">They sat in the refrigerator for about 12 hours or so.</span></i> Yes, I have a commercial refrigerator. Note: Wife not happy with garage. I have 3 units and I am about to buy a 4 th.</span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">This next step I did not create or invent. I've seen it on many blogs and many food sites. Before I move on let's talk about preference and technique a bit. Buffalo wings for some is a religious experience meaning they take on a dogmatic approach and an orthodoxy that has no compromise. Here's one example that I came across…</span></span><i><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">"The Perfect Buffalo Wing Shall Have No Artificial Coating. No Breading, Batter, Starchy Dusting, Nothing. It shall be skin alone that gives it its crispness" </span></i></span></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">That's not me</span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">…. I say do what makes you happy and gives you that perfect wing that is in concert with your happy place. That being said this is just one example or one technique to make a great wing. There are many others out there. Here's one that I found intriguing…. Twice cooked aka Double Fried. Similar to the french fry. Anyhow Baking Powder is the key ingredient (Do Not Use Baking Soda). Baking powder is a mixture of sodium bicarbonate, cream of tarter (which is Potassium bitartrate) and cornstarch. This stuff creates magic. Anyhow when the chicken is coated with the BP, the skins dries out leaving crispy and crunchy potential. It's all about the PH and science. Raising the PH makes everything more alkaline thus allowing the peptide bonds in the skin to break down letting the skin get more crisp, blistering and gives the wing more crunch. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">So what to do? I've seen many recipes that call for 1 or 2 tsp per pound. I was dealing with 14 lbs so I winged it….pun intended. I place some BP in a shaker can and lightly dusted the wings. I then used my hands (with gloves) and mixed them all up. To be honest, I think I under coated them. I believed I could have used more BP. Next time I will be more precise and use 1 tsp per pound. After coating, I placed them back in the refrigerator to further dry which was another 24 hours. Now did I need all this time in the refrigerator? I don't think so but because of schedule and timing, I had no choice. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Since they were now ice cold and already cooked all I needed to do was fry them up. They were all fried between 360 -380</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">℉ for about 2 minutes and 20-40 secs. Yes, I used a timer to gauge how long they would take to become golden brown. How long does it take to fry 14 lbs. Not long if you use a 20 qt stock pot filled 1/2 way up. I was able to fry everything in about 4 batches. I could have done it in 3 batches if I wanted too. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Wing Sauce Ideas- <a href="https://kosherdosher8.blogspot.com/2018/06/kodoshian-sauce.html" target="_blank">Kodoshian Sauce</a>, Doshers <a href="https://kosherdosher8.blogspot.com/2018/06/doshers-gochugang-mayo-sauce.html" target="_blank">Gochugang Mayo Sauce</a> and <a href="https://timsfoodobsession.com/2015/12/09/honey-habanero-garlic-wings/" target="_blank">Honey Habanero Garlic Wing Sauce</a>.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Review-They were awesome. What would I do different? Buy plumper wings. I should have made 20 lbs instead of 14 lbs. I should have been more precise with the BP. I will use 1 tsp per 1 pound next time. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Future Wings- I will also try some corn starch added to the BP mixture. Since this is my food diary, I'll come back to this post as a memory jogger. Hmm, 1 tsp per 1/2 cup of corn starch mixed together and shaken all over the chicken. For 20 lbs this could be a lot. Hmmmm. 1 tsp and 1/2 cup o BP should work for about 4-5 lbs. And how about a Korean Batter for Frying using Flour, water and Vodka. I've seen a variety of ratios…. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> 2 cups of Flour, 1 Tbl of Salt, 1 1/2 tsp of BP 1 cup of water and 1 cup of Vodka. You can used flavored Vodka too. Maybe with a citrus note. I'll wing this too…. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Update- 6/18/2018- Yes it's only been four days since the last batch and it's fathers day and I wanted wings.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Ok, so I purchased the wings at Safeway this time and not Costco. Way better wings and plumper.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I did not have time to Dry-Brine them which was very notable in the taste test. Yes, so they were not as good as the first batch above. So <b><i>DRY-BRINING IS A NECESSITY FOR GOOD WINGS. </i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I Sous-Vide at 145℉ for 4 hours (love this). After the bath, I shocked just for a bit and rinsed under cold water to get rid of the crap that comes off the chicken. So I really like this technique. Don't forget I did not dry-brine. And it was very notable on taste. After the rinse, I dried very well with paper towels and sat them on a wired rack with a fan blowing to expedite drying. So in the future, I will dry-brine with salt only. Just a light sprinkle should be adequate. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I used about 1 Tbl. of Baking Powder and 1 Cup of Cornstarch and tossed. Since I did not dry-brine, I added 1 Tbl of salt too. They were placed on the wired rack and refrigerated till dry. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Review-They were just OK. Nothing spectacular about these wings at all. I prefer only the baking powder technique. The next batch I make will be for further testing. I will make some with Baking-Powder and some without. I will also try the double fry method and combine that with SV? Maybe? </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Update- <a href="https://kosherdosher3.blogspot.com/2019/01/ultimate-hot-wings-reloaded-sous-vide.html" target="_blank">Ultimate Hot-Wings Reloaded (Sous-Vide and twice fried)</a></span></div>
Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-5577701389003477422018-02-07T12:43:00.000-08:002018-04-12T20:07:40.738-07:00Sous-Vide (Adding Herbs to the Bag?)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">You ever wondered why people add herbs to the Sous-Vide Bag? Everyone assumes the essence of the herb somehow makes it into the protein. They would be wrong. The only thing that can penetrate the protein is salt. Now I am not saying the herbs don't add to the flavor of the purge.... au contraire. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">And if you want to read more on this subject here's a great Article by my buddy <a href="https://www.facebook.com/Chefdugrimace" target="_blank">Norm King </a>on <a href="http://sousvideresources.com/2017/05/15/the-nose-rules-the-tongue-and-why-that-matters/" target="_blank">"The Nose Rules The Tongue, And Why That Matters. </a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Here's a post that explores this very topic. This experiment and post is written by my buddy (<a href="https://www.facebook.com/robert.ziegler.3762?fref=search" target="_blank">Robert Ziegler</a>) with pics and all. Here's his post in it's entirety. </span></div>
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<span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>I applied liberal amounts of soy sauce powder, garlic powder, msg, black pepper, and thyme. </b></span></div>
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<span style="color: #cfe2f3; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: #fff2cc; font-family: "verdana" , sans-serif;">I then placed it in the oven on low broil to form a crust. I clarified the purge juices for a sauce.</span></b></span></div>
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<span style="color: #cfe2f3; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="color: #fff2cc; font-family: "verdana" , sans-serif;"><b>Once I removed it from the oven, I split it in half right down the middle, then sliced<span style="mso-spacerun: yes;"> </span>a strip off, and sliced the strip into slices so that I had pieces of the "outside" removed from the "inside" that had no direct contact with the seasonings. The outside pieces had some thyme flavor, but not very strong. There was a hint of garlic, but also not strong.</b></span><span style="color: #cfe2f3; font-family: "trebuchet ms" , sans-serif;"><o:p></o:p></span></span></div>
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<span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b><b>The meat on the inside had no discernible flavor other than nice beef flavor. My oldest daughter said that she could pick up a faint hint of thyme flavor, but honestly, I think it is because she saw me pull it off of the outside before searing. </b></b></span></div>
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<span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>I really figured that with all of those flavors going into the bag, that the purge would have been overpowering. I was pleasantly wrong about this. A light drizzle over the meat, once sliced, brought a very nice herby umptiousness that really elevated the flavor of the meat.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: red;">Kosher Doshers thoughts-</span><span style="color: white;"> </span></b></span><b style="color: white;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Here’s a caveat to herbs in the bag. Thomas Keller suggests (I believe one of his chefs) placing herbs (if you must or find a need) in a plastic wrap sachet. Place sachet (simple folded plastic) in the bag on both sides of the protein. The released juices will intermingle with the herbs and perfume the meat. Again this is only a surface treatment. If you’re expecting more than a surface treatment you need to lower your expectations... LOL. Placing herbs directly on the protein is not an great technique. </span></b></div>
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<b><span style="color: white; font-family: "verdana" , sans-serif; font-size: x-large;">Herbs pressed up against the protein will most likely have a (undesirable) robust and intense flavor that is isolated. If the protein is huge and you add a twig or two (rosemary or thyme) the overall treatment will be small with an intense flavor where the herb made contact.</span></b></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-10868165660968360412017-08-14T19:57:00.002-07:002017-08-14T20:10:26.127-07:00Bistro Fillet Wellington<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5HwksWVJnnIaCcI62hlxVhN2CvK2mnb8-NxGwMNk6VFFZYbSwPzzUfJlT8CiWEUOqttdhGIGua3OW-FTBSrTp99VdzOdxBvw_JotGIqcJdvd88GMuKjUb7itQR4cOFeLgW8NxMzE3FPI/s1600/IMG_3413.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5HwksWVJnnIaCcI62hlxVhN2CvK2mnb8-NxGwMNk6VFFZYbSwPzzUfJlT8CiWEUOqttdhGIGua3OW-FTBSrTp99VdzOdxBvw_JotGIqcJdvd88GMuKjUb7itQR4cOFeLgW8NxMzE3FPI/s400/IMG_3413.JPG" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">A while back I wrote about the Bistro Fillet aka the <a href="https://kosherdosher3.blogspot.com/2017/06/bistro-fillet-aka-teres-major-steak.html" target="_blank">Teres Major Steak </a> and since than I have been creating recipes around this awesome meat. The steak is so versatile it could be used in just about any dish calling for red meat. Anyhow I thought it would go great in a Beef Wellington. And it gives me an excuse to use my <a href="https://kosherdosher4.blogspot.com/2017/07/bavagool-aka-gabagool-aka-capocollo.html" target="_blank">Bavagool </a>. In this post I won't go into a lot of detail but will supply several links within my blog/posts that will give you some insight and details about what it is I am doing. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Dry-Brining with .60% salt. I.E if steak weighs 1000 grams I am going to use 6 grams of salt. Multiply 1000 grams X .60% or .06 = 6 grams . After you calculate the salt needed coat the fillets. <a href="https://kosherdosher3.blogspot.com/2016/01/sous-vide-steak-and-salt-experiment.html" target="_blank">Why Dry-Brine?</a> Also <a href="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html" target="_blank">HERE</a> and <a href="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html" target="_blank">HERE</a>.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All Vac packed up. The fillets will be given a <a href="http://kosherdosher9.blogspot.com/2016/08/crazy-sous-vide-meat-aging-experiment.html" target="_blank">Warm Aged bath</a> that will last 2 hrs at 104 f. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I prefer the temp of 133 f for the <a href="https://kosherdosher3.blogspot.com/2017/06/bistro-fillet-aka-teres-major-steak.html" target="_blank">Teres Major</a> but since I am going to be using several cooking techniques for the wellington I better err on the side of caution and cook them at 127 f. If you think about it for a moment the steaks will be SV, Seared than roasted in the oven. I want to avoid the inevitable increase to the internal temp as much as possible. It's bound to happen but this should help a bit. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9oyD4LVqjLE2jV29H59F60JwyZUymSOWGSDw4F1CE_eZkvZzclAH0bnO9lmg9KfZIRe-IRrBzv99Wq_Dr9WxiZGSM2Ql2jpG5V0cDirLMGc1neolVD8mIxHZR4Ulu9MWKAVGhShxvruY/s1600/IMG_3477.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1305" data-original-width="1600" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs9oyD4LVqjLE2jV29H59F60JwyZUymSOWGSDw4F1CE_eZkvZzclAH0bnO9lmg9KfZIRe-IRrBzv99Wq_Dr9WxiZGSM2Ql2jpG5V0cDirLMGc1neolVD8mIxHZR4Ulu9MWKAVGhShxvruY/s400/IMG_3477.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done!!! They were shocked and set in the refrigerator for a few hours. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The refrigeration will help mitigate the increased temp caused by the additional cooking during the sear. Note: I prepared the meat in advance. So in other words if I was doing everything in one day I would still shock and refrigerate to bring down the temp prior to the sear.</span></div>
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<b><i><u><span style="color: yellow;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Now on to the Mushroom Stuffing </span></span></u></i></b></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Chop up some Shallots and Cremini Mushrooms.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjw-ptgkxbsnnbfIQYl7L0WICb9De8N5s5QUGUcCemcp5JU4qFWXkMwAHdZ3NVkVsYJNXWGwo2L2C8mMfWNf8h2Z5rFzlx1V0xKf6P-GbFBn063SFHbAKDNyLMh8_GNw_n1D8C6MFat95/s1600/IMG_3428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1177" data-original-width="1600" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjw-ptgkxbsnnbfIQYl7L0WICb9De8N5s5QUGUcCemcp5JU4qFWXkMwAHdZ3NVkVsYJNXWGwo2L2C8mMfWNf8h2Z5rFzlx1V0xKf6P-GbFBn063SFHbAKDNyLMh8_GNw_n1D8C6MFat95/s320/IMG_3428.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuHawSobCVcwIv616vPh0d1HG722IlDPZhGcZ5LpYfchsYdZ_qfCGN_kRM_LZF568TEF46zLRve5TOgEKvRID0NgCIRb9V9AvmGz7L27GpuemKIxgobVMNRuRMjjy3jJQqo3BG-wTfL6N/s1600/IMG_3439.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuHawSobCVcwIv616vPh0d1HG722IlDPZhGcZ5LpYfchsYdZ_qfCGN_kRM_LZF568TEF46zLRve5TOgEKvRID0NgCIRb9V9AvmGz7L27GpuemKIxgobVMNRuRMjjy3jJQqo3BG-wTfL6N/s320/IMG_3439.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>A hunk of meat preferably fatty and cured all chopped up. I used <a href="https://kosherdosher4.blogspot.com/2017/07/bavagool-aka-gabagool-aka-capocollo.html" target="_blank">my Bavagool.</a></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvL2swuYzx55I66Eo1MhskijN8qGYBzticRWPrjrc01HA-Q_6uAgn_ZWw2Cy_se0pa7rISy_8uxIcbbX8_G8YKgSvzXed7EEijkLf1pw4FN-qZBWysK0AY5Iy667GQ0spZgn3CPOdaOhf/s1600/IMG_3435.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvL2swuYzx55I66Eo1MhskijN8qGYBzticRWPrjrc01HA-Q_6uAgn_ZWw2Cy_se0pa7rISy_8uxIcbbX8_G8YKgSvzXed7EEijkLf1pw4FN-qZBWysK0AY5Iy667GQ0spZgn3CPOdaOhf/s320/IMG_3435.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSljWlp8bsFXagThyphenhyphen7asbQ884gVvKZ_Dt-yekkov8BrTsBS-5OGhjrJiivtoAs8iVY0_G3CHQTvLed21B_pzRxtFtHACSXGt07Fj1eK80D-bNN-hm7qn1BLKmJX7CaMj6L7-Hp5YIeIJn/s1600/IMG_3446.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1438" data-original-width="1600" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSljWlp8bsFXagThyphenhyphen7asbQ884gVvKZ_Dt-yekkov8BrTsBS-5OGhjrJiivtoAs8iVY0_G3CHQTvLed21B_pzRxtFtHACSXGt07Fj1eK80D-bNN-hm7qn1BLKmJX7CaMj6L7-Hp5YIeIJn/s320/IMG_3446.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>A few garlic cloves chopped up.</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Some toasted Pine nuts too.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5HUbgZ9M_0mYKFlEqSuB1FGPWmNEvRZ8Oc9nPE2VObSm7PoQ1qmp2x7yZGD79fdZDmHWPhKy4WreGPiBarZQlDK_Y7pNKqVNCl64IJMcAi0hjFXUqtCxQSeH9SdqZpEnQZrN2nZ1DrFa/s1600/IMG_3447.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5HUbgZ9M_0mYKFlEqSuB1FGPWmNEvRZ8Oc9nPE2VObSm7PoQ1qmp2x7yZGD79fdZDmHWPhKy4WreGPiBarZQlDK_Y7pNKqVNCl64IJMcAi0hjFXUqtCxQSeH9SdqZpEnQZrN2nZ1DrFa/s320/IMG_3447.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGTu8QuCeHf-d-HHr5NjJbp_nKhaNVZvvOdnwfUJnGrtg7gABbjYm0dggvV_oDxbnhNSAficsCHIL13mzbBSz911d2UUUpVnER3sWvOv5fZ4lDf65k_bGYV5knbK5M_SCsiGKaseF7fdl/s1600/IMG_3456.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1212" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGTu8QuCeHf-d-HHr5NjJbp_nKhaNVZvvOdnwfUJnGrtg7gABbjYm0dggvV_oDxbnhNSAficsCHIL13mzbBSz911d2UUUpVnER3sWvOv5fZ4lDf65k_bGYV5knbK5M_SCsiGKaseF7fdl/s320/IMG_3456.JPG" width="320" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><br /></b></span><br />
<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b>A few tablespoons of chopped up Sun-dried tomatoes and Italian Parsley.</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAn9VJGzQUTVlMTsXumSmcjAIFjgX1CuGWnHoOGvpOs8RCunZNK7hS3RlUxTEJafhskaGxRm_xlaqRFMjrFTQOFsz50Rw94jNk3hA1NFBBH9qwOUsH9xOB1XRSi6RfdGcdpNeyLB0T2-Yq/s1600/Parmigiano_reggiano_piece.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAn9VJGzQUTVlMTsXumSmcjAIFjgX1CuGWnHoOGvpOs8RCunZNK7hS3RlUxTEJafhskaGxRm_xlaqRFMjrFTQOFsz50Rw94jNk3hA1NFBBH9qwOUsH9xOB1XRSi6RfdGcdpNeyLB0T2-Yq/s320/Parmigiano_reggiano_piece.jpg" width="320" /></a><br />
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: x-large;">A good quality Balsamic Vinegar. You're only going to need a few tablespoons but it makes all the difference in the world. And last but not least P</span></b></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>armigiano Reggiano Cheese.</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu82bdBocPP4apdq82X50gRnQnq3JtRi90R3qlFCs9iHW31SME_LUJOaFDMgxf6o1r0T6QWw2r_PQZsjuN2Bt6QmepeJvjz_LJUff0M8DWVpFSfeB6DyJp6AShF6mrjCibrBZUntqatGXU/s1600/IMG_3430.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu82bdBocPP4apdq82X50gRnQnq3JtRi90R3qlFCs9iHW31SME_LUJOaFDMgxf6o1r0T6QWw2r_PQZsjuN2Bt6QmepeJvjz_LJUff0M8DWVpFSfeB6DyJp6AShF6mrjCibrBZUntqatGXU/s320/IMG_3430.JPG" width="320" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><br /></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Toss mushrooms in a large skillet and season with salt and pepper. The salt will help draw out some moisture. When the mushrooms start to take on some color add the onions. Saute for a few minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacCuamKOwieAjZ6na64AjwVLiBDJxu3JnYviRs60HyRA_s4DEpSNbeTeTevblGISk5rI38rVZI9sdEBbDycY0Kgsl0V-ZxzFjTBKaph-arFpDzI6_d76e-Z2ZvUHe0l1CXsmwZfcPvaZF/s1600/IMG_3454.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgacCuamKOwieAjZ6na64AjwVLiBDJxu3JnYviRs60HyRA_s4DEpSNbeTeTevblGISk5rI38rVZI9sdEBbDycY0Kgsl0V-ZxzFjTBKaph-arFpDzI6_d76e-Z2ZvUHe0l1CXsmwZfcPvaZF/s320/IMG_3454.JPG" width="320" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Add the cured meat and saute for about 5-6 minutes to render some of that fat. Add Tomatoes and garlic. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Add the parsley and keep tasting. At this point I added smidgens of thyme, basil, oregano , tomato powder (I had some), onion powder and finally paprika. Finish by adding the pine-nuts. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Add the cheese..... I love cheese. After fully incorporated I added the vinegar. Keep adding and keep tasting. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Did you get it right? If not keep adjusting. Do you need to add sugar? I didn't but you may have too. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>All done!!! Refrigerate until the next step or continue. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Using a food processor grind until a paste forms. Refrigerate until your ready for the next step. Note: I prepared this in advance. </b></span><br />
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<span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u>PUTTING IT ALL TOGETHER</u></i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Remove meat from vac bags and dry off very well. Spray with a little oil. Add additional seasoning if you so desire. Do not use additional salt. Place t</span>hese babies in the freezer for about 15-20 minutes before you fry them. Getting them very cold will prevent an increase to the internal temp.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><a href="http://sousvideresources.com/2016/10/07/sousjus/" target="_blank">Save the purge for the sauce.</a>....click the link. </i></b></span></h2>
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<span style="font-size: x-large;"><span style="color: cyan; font-family: "verdana" , sans-serif;"><b><i><span style="color: yellow;">Cover Fillet in AP flour. This will help with the searing and create a great crust</span><span style="color: cyan;">.</span></i></b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hXH7u3pjW1aNykjKS35-nDxtjxNa6nZOk8vVcsvb0gxPUGHgwHCpxE5bJjiWBO1-NJ-br5Qk2QESfEVy4-IUNvLt4XxCwmlNDbasjohuphtDvjqZhirmwOFnv6FujouEG8xNkwKn1LbL/s1600/IMG_3509.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="1600" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hXH7u3pjW1aNykjKS35-nDxtjxNa6nZOk8vVcsvb0gxPUGHgwHCpxE5bJjiWBO1-NJ-br5Qk2QESfEVy4-IUNvLt4XxCwmlNDbasjohuphtDvjqZhirmwOFnv6FujouEG8xNkwKn1LbL/s400/IMG_3509.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwnZo53Hce00ZN3BBsSa-Z0h_a1Nos3V1jvuKVWCwiEpI__3WsPrgdUMOvpeNbMRvCaetvxofoi1z-sUfD91RTkfyD0OCxRhIBFEr0vvECadkiCi72z9bIinOqQBMAK_w0_YnHF9n9CB3/s1600/IMG_3500.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwnZo53Hce00ZN3BBsSa-Z0h_a1Nos3V1jvuKVWCwiEpI__3WsPrgdUMOvpeNbMRvCaetvxofoi1z-sUfD91RTkfyD0OCxRhIBFEr0vvECadkiCi72z9bIinOqQBMAK_w0_YnHF9n9CB3/s400/IMG_3500.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Sear until nice and dark!!</b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">Cool off and place in freezer for a rapid chill.</span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmENlwQYGCkqfxf6LqvcLFHRLbyOtTPQyIkA8Q2GC-HW6-KJ2DqdpO0dF5Nu2gJYrLU5jnqYLnZbwZx15-hCzFXfkZdOvFfG5QMmXUIqBysTM8O4EROEfGCwo5BfrVOobLSTpys2nmCaYN/s1600/IMG_3512.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmENlwQYGCkqfxf6LqvcLFHRLbyOtTPQyIkA8Q2GC-HW6-KJ2DqdpO0dF5Nu2gJYrLU5jnqYLnZbwZx15-hCzFXfkZdOvFfG5QMmXUIqBysTM8O4EROEfGCwo5BfrVOobLSTpys2nmCaYN/s400/IMG_3512.JPG" width="400" /></span></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Almost there..... encapsulating the fillet in meat and mushroom mash. Lay down some plastic wrap. The wrap has to be wide enough and long enough to hold and wrap the entire meat and stuffing. Choose your favorite cured meat. I chose of course my <a href="https://kosherdosher4.blogspot.com/2017/07/bavagool-aka-gabagool-aka-capocollo.html" target="_blank">Bavagool</a> but if I did not have that on hand I would have chosen my <a href="https://kosherdosher4.blogspot.com/2017/04/vam-aka-veal-tasting-ham.html" target="_blank">VAM</a> or <a href="https://kosherdosher4.blogspot.com/2014/08/vealcetta.html" target="_blank">Vealcetta</a>.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Cover the meat with the mushroom mixture. Coat the meat with your </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">favorite mustard (I used Dijon) and lay across the mushroom mixture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyIlrh4ZkI0oszlk7parIOERqgi7It3RkD0XiC0STrEarjnajL4gG4JSqM822gN1UAhXFb-lO4sqohfFsl1mZ69wvGCAS70-kwL-znQTMX1oxJ1PucfKaT8LlT0Y5P1LZwy4GJJ_ojyy0/s1600/IMG_3529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="963" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyIlrh4ZkI0oszlk7parIOERqgi7It3RkD0XiC0STrEarjnajL4gG4JSqM822gN1UAhXFb-lO4sqohfFsl1mZ69wvGCAS70-kwL-znQTMX1oxJ1PucfKaT8LlT0Y5P1LZwy4GJJ_ojyy0/s400/IMG_3529.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using plastic wrap as your guide roll up the Fillet into a cylinder. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Roll the cylinder tight and twist the ends in the opposite direction. Twisting the ends in the opposite will make the cylinder taut. Now you need to store this in the refrigerator and get it very cold. Don't forget you will need to roll this in puff pastry. If the meat is warm or at room temp the it will affect the overall internal temp. This is very tricky. The goal is to sufficiently bake the outside of the puff pastry to a golden brown and not overcook the meat. <i>Prior to working with the puff pastry</i> I shoved the now very cold rolled meat into the freezer for about 20 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc4L8_6vs7U3F64euIIufkrN3ARZF2Zem8OWZxFzCQn9o-KxfbLgnTePP_K5ugB0B3qWIL9zo7FxRSqaJn1l9uPXvRG3Ic_PTObATlb4xOYayE7u6-Ds0rcU3dm_E7HBwjOpiB11NC2md/s1600/IMG_3538.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdc4L8_6vs7U3F64euIIufkrN3ARZF2Zem8OWZxFzCQn9o-KxfbLgnTePP_K5ugB0B3qWIL9zo7FxRSqaJn1l9uPXvRG3Ic_PTObATlb4xOYayE7u6-Ds0rcU3dm_E7HBwjOpiB11NC2md/s400/IMG_3538.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Roll out the puff pastry and figure out how much you will need for each roll. I only needed two sheets which I connected and divided them into 3. If you have a good eye and if you have worked with puff pastry before this is easy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzdED_vZnl7Uz_xt0MULHvHbBUekK49zxwu84awtAbGs5PUWE1ZRWpXr2wpW03buIWxcrOaDHT0BHJdTwePqB2O77tStPhVvpdw8heDHwd8-3tlol7A7MIk9-P9QJf0JQpY-X7DIDBuAU/s1600/IMG_3541.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1117" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzdED_vZnl7Uz_xt0MULHvHbBUekK49zxwu84awtAbGs5PUWE1ZRWpXr2wpW03buIWxcrOaDHT0BHJdTwePqB2O77tStPhVvpdw8heDHwd8-3tlol7A7MIk9-P9QJf0JQpY-X7DIDBuAU/s400/IMG_3541.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh1UlQSuoedqQT7_TxF05z_w_Y3moGMqtDf660EIiDgF6Rcjr-Ph7Q4UxA4oE01eT-aTEa-WC8rvtohMgwzL46_naBYHygTARUpuWNwdmfCf3TD-iloKoPyd6iYTWb-XIMDg3NaLH1MZu/s1600/IMG_3553.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNh1UlQSuoedqQT7_TxF05z_w_Y3moGMqtDf660EIiDgF6Rcjr-Ph7Q4UxA4oE01eT-aTEa-WC8rvtohMgwzL46_naBYHygTARUpuWNwdmfCf3TD-iloKoPyd6iYTWb-XIMDg3NaLH1MZu/s400/IMG_3553.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I placed all three rolls into the puff pastry to make sure I measured correctly. Let's be honest here I eyeballed the whole thing.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHPqvA40C3D96GTbxor8T2ZOmRS8TvPIQ7NgOfSYi_wd8kRTHOK0aK_dHJnXzb5mrfPlRz8mdc4BHz4GkXcQi-0UeBaK5E7JGTRQkPojXmKKM7dTsWvMBa4PAfGxmGWxUMBnGOC4PLwLM/s1600/IMG_3555.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHPqvA40C3D96GTbxor8T2ZOmRS8TvPIQ7NgOfSYi_wd8kRTHOK0aK_dHJnXzb5mrfPlRz8mdc4BHz4GkXcQi-0UeBaK5E7JGTRQkPojXmKKM7dTsWvMBa4PAfGxmGWxUMBnGOC4PLwLM/s400/IMG_3555.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I used a combination of Eggs, Cream and water as my glue. Using a pastry brush I coated the perimeter of the pastry and rolled them up tucking the ends under each other. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8F_TDD9dzh__3ork_U6SWqxUAYotkdKneeMG47UD-Oc9gbe2qqpicMQnKHcgM0Bla9w70In46b5ew4pgpv02bq8ch-2JxkcbKI36nUTPXB0S2Rdj4PaQBn4IcOSU_221SrHRkpQgfGtIa/s1600/IMG_3561.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8F_TDD9dzh__3ork_U6SWqxUAYotkdKneeMG47UD-Oc9gbe2qqpicMQnKHcgM0Bla9w70In46b5ew4pgpv02bq8ch-2JxkcbKI36nUTPXB0S2Rdj4PaQBn4IcOSU_221SrHRkpQgfGtIa/s640/IMG_3561.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I preheated the oven to 400f. I took the egg wash and smeared the outside of the puff pastry. I topped with more seasonings. If you have leftover pastry you can decorated the top. <i><span style="color: #cfe2f3;"><b>Also make several slashes along the top so air can escape. Don't forget this step please. </b></span></i></span><br />
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<span style="font-size: x-large;"><i><span style="font-family: "verdana" , sans-serif;"><b>How to Bake!! Pay attention or your masterpiece will turn out poorly. BTW- The pics below are not the best..... time to upgrade the camera. <span style="color: #cfe2f3;"> </span></b></span></i></span><br />
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<span style="color: #ffe599;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>So first we have to establish what our goals are and than decided how we are going to accomplish them.</b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span></span></div>
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="color: yellow;"><b>Goal 1-</b></span> Brown the outside without over cooking the inside. </span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="color: yellow;"><b>Goal 2-</b></span> Internal temp needs to be between 127-133 f (133 is highest it can go)</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="color: yellow;"><b>Goal 3-</b></span> Accomplish Goal 1 & 2. </span></li>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Preheat oven to 400f. Use an in oven digital thermometer and shove into the smallest Beef Wellington. The temp should be pretty cold. Don't forget we are trying to brown the outside without over doing the inside. Shove everything into the oven. Watch and observe. If the outside becomes brown and the internal temp of the meat hits your target temp you've accomplished Goal 1 & 2. If you find that the outside has not browned sufficiently but the inside is getting up there that means you the meat cylinder was not cold enough. This is tricky and not easy to do. If the puff pastry browns quickly and the internal temp hits 120 f this will suffice too. If you want to go a little longer to get the inside a little warmer turn down the oven temp. There will be a little carry over cooking so take this into consideration too. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i><span style="color: #cfe2f3;"><b><i><span style="color: yellow; font-family: "verdana" , sans-serif;"><b>What I did.....</b></span></i></b></span></i></span></h3>
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Brine Meat</i></b></span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>SV</i></b></span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Shock for 2 hours </i></b></span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Refrigerate until I was ready for the next step. For me it was 3 days.</i></b></span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Make Mushroom stuffing and grind up... I did this the day before I made the cylinders.</i></b></span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Make Cylinders.... 1 day before Puff Pastry</i></b></span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Finish!!!!</i></b></span><b style="font-family: "trebuchet ms", sans-serif; font-size: xx-large;"><i> </i></b></li>
<li style="text-align: left;"><b style="font-family: "trebuchet ms", sans-serif; font-size: xx-large;"><i>Tada....</i></b></li>
<li style="text-align: left;"><b style="font-family: "trebuchet ms", sans-serif; font-size: xx-large;"><i>Create your own schedule. </i></b></li>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-16800254956997637072017-08-10T01:05:00.000-07:002017-11-19T13:10:51.986-08:00Sous-Vide Smashed, Fried and Baked New Potatoes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFju1OsavR7xCpOwHW51sdpW1_84waEGzBjY5dtfWrZgVmrGkzoVsSNWl6icJGCh6XBZRy_m2smtk5BbWWH51uLfvB-ZEnuBAbeu9hY-ZeU0xgv0MFCyoHytpxzPkMsCb2tHO-1sbc69_0/s1600/pots.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="742" data-original-width="1200" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFju1OsavR7xCpOwHW51sdpW1_84waEGzBjY5dtfWrZgVmrGkzoVsSNWl6icJGCh6XBZRy_m2smtk5BbWWH51uLfvB-ZEnuBAbeu9hY-ZeU0xgv0MFCyoHytpxzPkMsCb2tHO-1sbc69_0/s400/pots.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Oh no not another Sous-Vide Potato Dish. Yea but this one is over the top and unique. What makes this potato dish unlike the others is the multiple cooking techniques needed. By cooking them via the SV we get the flawless buttery internal texture we need. This softened texture is necessary to properly smash the pots into the correct shape. The frying adds another level of flavor which we call the maillard effect. What brings it all together is the baking which infuses all the flavors. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVJt2OtUaE6spN591hneCxS2fPiMGQXP2XeBsugS7M2emcKIhIcDihgHiOptIxjKSlHqopcnd-MKiUZ1O43U7wTKdWuS1lOYjUdh5VZyoNDHxda2UY9KzG3Rddb27AxdV7jx1R8E16dLN/s1600/tidbit8.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="80" data-original-width="184" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVJt2OtUaE6spN591hneCxS2fPiMGQXP2XeBsugS7M2emcKIhIcDihgHiOptIxjKSlHqopcnd-MKiUZ1O43U7wTKdWuS1lOYjUdh5VZyoNDHxda2UY9KzG3Rddb27AxdV7jx1R8E16dLN/s320/tidbit8.png" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">A little tidbit from me. After writing the above paragraph someone on FaceBook asked me what a New Potato was and if I grew them myself. Before we move on I want to touch on what a New (Small) Potato is and what sets them apart. A New Potato has been freshly dug up and brought to market without curing. What is curing? Curing "cures" allows any cuts or bruises on the Pots to heal. They do this on a large scale which is nothing more than placing Pots in a dark cool spot 55-60 f with high humidity for a period of time. After the elapsed time they are moved to a dark colder environment for winter storage. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place all of the Pots (similar size hopefully) in vac bags. Make sure they're not stacked on eachother or they will not cook evenly. Sous-Vide at 186 f for 2 hours. This will make them softer than normal but will make them easier to smash. After 2 hours, shock in an ice bath and refrigerate. I prefer to work with cold pots for the next couple of steps. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place Pots in colander and set a fan in front of them. Wet Pots will not fry very well. You need these skins be completely dry in order to get a crusty dark skin to form.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Using the back of something flat (spray with oil to prevent sticking) press down gently until potato flattens a bit. Don't be too aggressive other wise you will destroy the potato. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLl302cNW2pBsJk_ZVyuAqndbepzeJ5hrz9-VAM8EqFrzMV9XzkK9uT1hM2ogufD5ZaGBHQs2jrh-ivd2g699HHRnVFInmgwKlL5E0dIpBBQD_qK7FFzNlDs-EJSMCT33beaMnMz95uzt/s1600/IMG_0007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLl302cNW2pBsJk_ZVyuAqndbepzeJ5hrz9-VAM8EqFrzMV9XzkK9uT1hM2ogufD5ZaGBHQs2jrh-ivd2g699HHRnVFInmgwKlL5E0dIpBBQD_qK7FFzNlDs-EJSMCT33beaMnMz95uzt/s200/IMG_0007.JPG" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Coat with some starch such as flour to help aid in the frying. The starch will absorb the excess water. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiG4NFn268Xivy9HSh7hA4WXw_g7b6qhj-NPKksnswA0ZWCPop9cvhXJ0Ml78_KJCH3OOb05nDOOKUsJu5WREpv-22rgGhClOqSGpPPSHqeLKiYZvFfklZ-kVaQqtv5_bd2PG5faYCjcM/s1600/IMG_3298.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLiG4NFn268Xivy9HSh7hA4WXw_g7b6qhj-NPKksnswA0ZWCPop9cvhXJ0Ml78_KJCH3OOb05nDOOKUsJu5WREpv-22rgGhClOqSGpPPSHqeLKiYZvFfklZ-kVaQqtv5_bd2PG5faYCjcM/s320/IMG_3298.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zkTatikDgwyuDxE1ZMWJBIuiVr3S0bPvQ46IRzVh4GjM15PldwjmxDDqppiKkGRb1i-nSlFeGcaSwGmeWfNzCU0N70Ea4xYwBOBZTEO0GWveSgabjgUoISJeaBjFU2sfBpJ-pn-IyWgz/s1600/IMG_3301.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zkTatikDgwyuDxE1ZMWJBIuiVr3S0bPvQ46IRzVh4GjM15PldwjmxDDqppiKkGRb1i-nSlFeGcaSwGmeWfNzCU0N70Ea4xYwBOBZTEO0GWveSgabjgUoISJeaBjFU2sfBpJ-pn-IyWgz/s320/IMG_3301.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Fry until golden brown. I use <a href="https://kosherdosher2.blogspot.com/2014/03/schmalt-gribenes.html" target="_blank">Schmaltz </a> as my fat. You can use any fat you want but using rendered chicken fat is the bomb. Chicken fat brings tremendous flavor to the dish. Click the link to learn how to make your own. If you're like me you have a lot of potatoes so you will have to do them in batches. Drain on paper towels and set them aside making sure not crush. You want to try to keep the shape of the potato as much as possible so be gentle. While frying make sure to add the salt, pepper and what ever spices you wish. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOotKbwjYs3NU_-avzqiss1Cas87MeaPF-Nw9NQEZn0ThH2JCa9uLjKxeR9mc-omXgqGRz-cH-AsgJg8xYDdjzdbYAFj3TqntLIrtRfC-bq3HIufTHTX1IWq-tTO6ycAhA4rFdsZG3ILFL/s1600/IMG_3303.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOotKbwjYs3NU_-avzqiss1Cas87MeaPF-Nw9NQEZn0ThH2JCa9uLjKxeR9mc-omXgqGRz-cH-AsgJg8xYDdjzdbYAFj3TqntLIrtRfC-bq3HIufTHTX1IWq-tTO6ycAhA4rFdsZG3ILFL/s320/IMG_3303.JPG" width="320" /></a></span></div>
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">At least one large Onion and 4-7 cloves of garlic chopped up.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">A bunch of chopped up green onion and cilantro.</span></b></span><br />
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">A bunch of Thyme tied up. The Zest of one lemon and the juice standing by.</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">These are gribenes. <a href="https://kosherdosher2.blogspot.com/2014/03/schmalt-gribenes.html" target="_blank">Gribenes are the by product of Schmaltz. </a> These are basically the cracklings of the fried chicken. Chop these babies up. This ingredient is optional but it takes the dish to a whole new level so if you have them use them. I always have them on hand. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sun Dried Tomatoes are just an optional ingredient. Sometimes I like to add a few tablespoons to the dish. Sometimes packed in olive oil and sometimes dried. Make sure to chop them up. A little goes a long way. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Saute the onions for a few minutes in your favorite fat. Toss in garlic. Add the Gribenes if you have any. Now toss in Sundried Toms if you using. Saute for a few minutes. Don't forget to season!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopPynyvnkzvwkci_TcCGrk0duJDi1hAzQ27shS6WiyGAGmVWwrtaptEmCSvhCzJW4MZG0E9U9o_7fvF1oQ9S9GV4kjjNJ0dDGz5j_enO0L9h1cqmABu0sCDMo60KGVMViEzu6k819mk9y/s1600/IMG_3318.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopPynyvnkzvwkci_TcCGrk0duJDi1hAzQ27shS6WiyGAGmVWwrtaptEmCSvhCzJW4MZG0E9U9o_7fvF1oQ9S9GV4kjjNJ0dDGz5j_enO0L9h1cqmABu0sCDMo60KGVMViEzu6k819mk9y/s320/IMG_3318.JPG" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pour in chicken stock and some heavy whipping cream. The ratios for stock and cream are about 6 to 1. I didn't measure because I never know how many pounds of Potatoes I will be using. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i>Add some grated parmesan cheese to taste.</i></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Toss in cilantro and green onion. Wrap the Thyme up in butcher's twine and toss in sauce. Cook the thyme in the sauce for at least 5 minutes. keep tasting and adjust from there. When you think it tastes good remove the bundle of thyme. Now add the zest. Add about a 1 tsp of lemon juice to start out with. The citrus will help cut through the fat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rL9hwQDW8MoFY1UfhHCaeoJNGsY_O3Zfxg3RGfJood4Bmd9E6q2X0z9cURe2Mj5ic-qY0BBVueU1PCi_w3R-PoYrsO5-CA3ZCJzvTA1RIzHnd1i8Za4cd0gvV71vlJks6wki1-aL4i_u/s1600/IMG_3324.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_rL9hwQDW8MoFY1UfhHCaeoJNGsY_O3Zfxg3RGfJood4Bmd9E6q2X0z9cURe2Mj5ic-qY0BBVueU1PCi_w3R-PoYrsO5-CA3ZCJzvTA1RIzHnd1i8Za4cd0gvV71vlJks6wki1-aL4i_u/s320/IMG_3324.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Keep tasting..... And when you're happy move on to the next step.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjACB1q6zAa644-WRdPHs-cOTWL28CNu_CbOZibOgxufMMy6-eBpMD8AQ6bdVmERdo9QqfHCdsKCc8j-S4dlt2wvfbMg28E5AyWdHfJmT3yZW1CuQQHP5cuu2XcoHbu2Q6jjrs-oN28PvS/s1600/IMG_3332.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjACB1q6zAa644-WRdPHs-cOTWL28CNu_CbOZibOgxufMMy6-eBpMD8AQ6bdVmERdo9QqfHCdsKCc8j-S4dlt2wvfbMg28E5AyWdHfJmT3yZW1CuQQHP5cuu2XcoHbu2Q6jjrs-oN28PvS/s320/IMG_3332.JPG" width="320" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Gently fold in Potatoes making sure not to crush. Make sure all the Pots get covered in sauce. Keep tasting.... I added more cheese, green onion and black pepper.</span><br />
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"> Now add everything to a baking dish and top with more cheese, green onion, cilantro and a little panko bread crumbs...</span>.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIkF1-z6cskVCsbJZ0ltskXX1ELp5GhypSD_my1ei_MfRZWkWUKMBPRLO1e96xEb54mD_p3iiDqIixvLQ8PNUh7COa2Z0F26gwo1lnTJyysrjLap6YCh8zrJP91pE2IyChpQQUQgSTkXj/s1600/IMG_3349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="966" data-original-width="1600" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIkF1-z6cskVCsbJZ0ltskXX1ELp5GhypSD_my1ei_MfRZWkWUKMBPRLO1e96xEb54mD_p3iiDqIixvLQ8PNUh7COa2Z0F26gwo1lnTJyysrjLap6YCh8zrJP91pE2IyChpQQUQgSTkXj/s640/IMG_3349.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Bake at 350 f until bubbly.... all done. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><a href="https://kosherdosher3.blogspot.com/2017/08/sous-vide-smashed-fried-and-baked-new.html" target="_blank">TOP OF PAGE!!!!!</a></b></span></h2>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-31843509855905274062017-07-03T16:18:00.000-07:002017-07-04T10:13:27.941-07:00Rack of Lamb Sous-Vide<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRQqcKBjdsiLmeLdntYKxQSsEVmG0Az-V9HXfnL8FMoNydf3cEFMUQEBNsdH1S_cOLbzhk0l43QLa-z7xS8GW5NV6HNMFmMhYChrNP5wM6vf4JMt1meBNjRpGsASXckSe3grvyqDgaOw1/s1600/Lamb-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="930" data-original-width="1240" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRQqcKBjdsiLmeLdntYKxQSsEVmG0Az-V9HXfnL8FMoNydf3cEFMUQEBNsdH1S_cOLbzhk0l43QLa-z7xS8GW5NV6HNMFmMhYChrNP5wM6vf4JMt1meBNjRpGsASXckSe3grvyqDgaOw1/s320/Lamb-7.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I have been dreaming about this moment for at least 4 yrs. My wife and I were dining up at the <a href="http://www.themetropolitangrill.com/" target="_blank">Metropolitan Grill </a> and I came across what has to be the best lamb I've ever eaten. I made some inquiries because this was no ordinary rack of lamb. Don't get me wrong I have prepared and have eaten a lot of lamb but none like this. Most lamb that I have eaten in the NW has been Australian lamb. No matter where you go from store to store, butcher to butcher it's always from Australia. I have ran across the occasional leg of lamb that comes from American farms but it's rare. Anyhow the waiter was nice enough to find out that the Lamb came from <a href="http://www.oregonlamb.com/contact.html" target="_blank">Anderson Farms in Oregon. </a> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anderson farms supplies some local stores in Oregon but none in Seattle. They also distribute to all the fancy restaurants in the NW including Las Vegas. I won't go into all the details here but just know that Anderson Farms Lamb is top notch. The Lambs are grass fed, no antibiotics or growth hormones and no bi-products. Simply delicious meat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgQcreA2zfsG1lDbWvHhjnJgEvZgPrBK7j40dfL623hDgRsGG5cq8Kei1QRbIeyake_Q2zZbV62Qwv5hLBpVH0lbHf7aylsySRhJkHlSkYE2KTcp9W2imiCXbD17BHLOTauk7bFm1G11i/s1600/Depositphotos_8385241_M.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="957" data-original-width="1491" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxgQcreA2zfsG1lDbWvHhjnJgEvZgPrBK7j40dfL623hDgRsGG5cq8Kei1QRbIeyake_Q2zZbV62Qwv5hLBpVH0lbHf7aylsySRhJkHlSkYE2KTcp9W2imiCXbD17BHLOTauk7bFm1G11i/s320/Depositphotos_8385241_M.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Oh....It's worth mentioning that I sourced this Lamb through <a href="http://www.nickyusa.com/" target="_blank">Nicky USA</a>. Twice a week they drive up to Seattle and drop off orders and since I don't mind spending lots of $$$$ on meat I placed a huge order. This place has been a dream come true for me!!! And everything they do is BIG!!!! I say go big or go home. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">If you're new to my posts know that I take a lot of photos. I do my best to record every aspect and moment of what I do. This is kind of a food diary. Anyhow here they are nicely packed up in vac bags.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyCls5m08LdXfbLOBPnlaPfKVMadR3z5J8aZJ3RHBuqZJGD52GVf3w002thj3ZB3wj98We4erLDJ4LeVkLpxKJ4S1lIbF4R4owswOJF97wqJu_8dDMD5J76DZ-mzztXgpRyVqkexGo4kc/s1600/IMG_2300.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1138" data-original-width="1600" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyCls5m08LdXfbLOBPnlaPfKVMadR3z5J8aZJ3RHBuqZJGD52GVf3w002thj3ZB3wj98We4erLDJ4LeVkLpxKJ4S1lIbF4R4owswOJF97wqJu_8dDMD5J76DZ-mzztXgpRyVqkexGo4kc/s400/IMG_2300.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">So what's up with the grams scale? I'm a big fan of dry-brining for X amount of time. The advantages of dry-brining is moisture retention</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> and taste. I covered some of it </span><a href="https://kosherdosher6.blogspot.com/p/my-food-experiments.html" target="_blank"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">HERE</span></a><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;"> in earlier posts and experiments. You can also read about Dry-Brining <a href="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html" target="_blank">HERE</a> which is a great read by Amazing Ribs Dot Com. Anyhow I multiplied the </span><span style="font-family: "trebuchet ms" , sans-serif;">weight in grams by .60% and came up with 17 grams which was applied to the lamb. I made sure to get it in every nook and cranny. After applying the salt I placed in Vac bags. It will dry brine for at least 24 hours. Because of my schedule I went for a whole 30 hours.</span></span></div>
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<span style="color: white; font-family: "mistral"; font-size: 48.0pt; line-height: 115%;"><b>SOUS-VIDE-TEMP-TIMES?</b><o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">These temps and times were not created in a vacuum. Although I've never Sous-Vide American Rack of Lamb before I have done plenty of Aussie Legs and Racks. I've played around with temps ranging from 126 f up to 133 f and times ranging from 4-24 hours. As we all know time and temps are about personal preferences. How pink do you like your meat? What texture do you like? I have a sweet spot (TEMP) for almost everything I cook now. All times and temps are vastly different too. Anyhow in the end it was about how the lamb felt in my mouth. The texture for me was very important and at the same time I didn't want to lose much moisture. I settled in on 130 f for 4 hours but not before the Warm-Aging was complete. You can read all about Warm Aging <a href="http://kosherdosher9.blogspot.com/2016/08/crazy-sous-vide-meat-aging-experiment.html" target="_blank">HERE</a>. What to do? Heat your immersion circulator and water bath to 107 f and drop in your lamb....set temp now to 104 f for 2 hours. After the elapsed time set temp to 130 f and cook for 4 hours. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">At the completion of the cooking process COLD SHOCK the LAMB. How to cold shock? Dump Vac packs filled with lamb in container large enough to hold them and lots of ice and water. Or you could use the container you used for the cooking too. Anyhow shock for a few hours and refrigerate. You don't have to refrigerate if you don't want to. Just jump to the next step. The goal is to bring down the temp to avoid over cooking when they're seared. Note: I have of a lot of Blue Freeze Packs on hand for this exact situation. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Out of the vac packs and dried off very well. They won't sear very well if they are not dry. I also gave them a dip in flour which will help with the browning and the crust. No pics for that so you will have to use your imagination. Note: Before I took them out of the vac packs I gave them a dip in 100 f tap water for abut 10 minutes to bring them up to almost room temp. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">In a screaming hot pan they go. I used my muscular well defined arm to press on the rack to ensure good a sear. I moved them all around getting good color everywhere. I wanted to render down some of that fat. Be-careful!!!! I got splattered a few times and it did not feel all that good. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Pretty Damn good if I do say so myself. Note: since they went into the hot pan at room temp I knew the internal temp did not go above 130 f and as you recall this was temp we used to Sous-Vide.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Easy part coming up....Brush on some Dijon mustard or whatever mustard you want. The mustard will act like a glue for the bread crumb mixture we're going to be putting on. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This next part is optional</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">. I used naan bread as my bread crumbs. You can use whatever bread you want. Place bread in blender or food processor and make some bread crumbs. This next step is interesting. You need to come up with a spice mixture that you will add to the bread crumbs. I make up stuff all the time but if all you want is pepper go for it!!!! Since we dry-brined the Lamb we will not be adding in any salt. Here's the spice mixture I came up with.... I kept tasting it until I got it right. I used roughly 2 Tbl. Whole Coriander, 1 TBL Grains of Paradise (this will replace the black pepper), 1 TSP White Pepper, 2 TBL. Whole Cumin Seed, 1 TSP. Ceylon Cinnamon, 1/2 TSP. All Spice, 1/2 TSP. Cloves, 1 TSP. Lemon Peel, 1/2 TSP. Garlic Powder. Place everything in spice grinder and process until smooth. Taste and adjust. I adjusted the spice mixture several times so the above measurements are estimates. Place just enough breadcrumbs into the bowl with the spices that will allow you to completely cover the Rack of Lamb.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Coat the entire Lamb by pressing on the breadcrumb mixture. Make sure you get it evenly coated. Place on a pan and roast at 500-550 f degrees for a few minutes until top is slightly darkened. Maybe 4-7 minutes. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Review- One of the best dishes I've ever made. I will not change a thing....ahhhh except this one thing. I should have Frenched the Rack of Lamb. Next time!!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Freaking awesome Sauce!!! Although I don't have an exact recipe I needed to talk about the dang thing. The sauce was the bomb, a home run. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I love Black and Blue steak which is made with Blackberries so I thought it would go well with the Lamb with a few tweaks. You can look at some of the pics below but it won't help much with the preparation. I'm hoping to replicate it very soon so I can write it all down. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Chop up a few shallots, Lots of green onion, a very sweet pear or two, about two cups of Blackberries, Some good quality Balsamic Vinegar and some Veal-Demi (or veggie stock).... a touch of coriander, salt and pepper to taste. Some butter, brown sugar and a touch of cream to finish.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Use the same skillet that you used to sear the lamb. Add some butter, the shallots a touch of salt and pepper and saute scraping the fond off the bottom of the skillet. Add green onions and pears and saute for a bit. Toss in the Blackberries and saute breaking up the Blackberries. Toss in at least a 1/3 of a cup of Balsamic Vinegar saute and mix everything up. After about 2 minutes add the Demi. You want to cook this down a bit until you can Coat the back of a spoon (Nappe). Toss in some coriander and if needed salt and pepper and keep adjusting until you get it right. Toss in some butter, brown sugar and a touch of cream. If the sauce gets to thick add some water and of course if it's not thick enough cook it down. </span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-27154892633555303412017-05-20T22:49:00.000-07:002017-05-21T14:16:50.931-07:00Chicken Cordon Bleu Wellington <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Having created what I think is an amazing Ham replacement called <a href="https://kosherdosher4.blogspot.com/2017/04/vam-aka-veal-tasting-ham.html" target="_blank">VAM</a> I've been focusing on innovative recipes to showcase this wonderful cured meat. I think I pulled it off again with this recipe. It's an amazingly easy recipe to make and is quite tasty for the amount of work you have to do.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All you need are some boneless skinless chicken breasts. As many as you want. I chose an extra large one but retrospect it was way too big. The servings were huge. I used the Sous-Vide method of cooking so the size of the breast is inconsequential. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Vacuum seal all your breasts and set circulator at 144 f. Once your circulator hits 144 f toss in the chicken and lower temp to 140 f. Cook for 3 hours. After the three hours have elapsed remove chicken and Shock in Ice Water. Proceed to next step or refrigerate until ready. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I SV the Chicken breasts 24 hours in advance. BTW- As an option you can also dry brine the breasts. I love doing this because it makes for tastier breasts and keeps them moister.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">You need Puff Pastry sheets!!!! Awesome stuff. You will need at a minimum one sheet per two breasts. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Let the pastry sheets come to room temp. It's gonna take about 45-60 minutes to accomplish the thawing. You don't want to roll out frozen sheets. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Roll out sheets and cut them down the middle. Roll them out one at a time too!!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">In a separate bowl or plate you're gonna want to Salt (if you did not dry brine) and pepper the chicken. Coat Chicken with Mustard using the pastry brush. Also brush some mustard on the Puff Pastry. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place 3 slices (or more) of Swiss Cheese and 3 (or more) slices of VAM (I don't eat Pork so use whatever you want) in the center of the Puff Pastry. Sprinkle on some chives too if you have them.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Place Breast on Top. <i>Note: using a cold breast will prevent over cooking while baking pastry.</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>More Vam!!!!!</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>More Cheese</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>More Chives.....</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Coat the edges with Egg wash (one egg and some water) using a pastry brush. The egg wash is the glue. </span></div>
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<span style="font-family: "trebuchet ms", sans-serif; font-size: x-large;">Make sure when you fold them up you get rid of the extra pastry. If you don't it will cook unevenly and be a little doughy. In other words use just enough pastry to cover the chicken. Yes you're going to overlap but don't quadruple overlap. When you fold under the sides there will be extra dough so trim this away a little. Anyhow make some slits on/into the pastry so gases can escape, coat with more egg wash (for browning) and top with some chives. I baked mine at 400 f for about 30 minutes. </span></div>
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<span style="color: #ffe599; font-family: "verdana" , sans-serif; font-size: x-large;"><i><b><u>The Sauce "Dijon Pinot Grigio Cream Sauce"</u></b></i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This dish would be incomplete without a sauce. I didn't write down all that I did but sauce making is quite easy. Start out with a stick of butter and heat in a saucier. Toss in some chopped shallots and saute for a few minutes. Add about 3-4 tbsp of flour and make a roux. Cook for a few more minutes. Deglaze with your favorite Pinot and cook down for about a minute or two. Add some chicken stock, salt and pepper. Add some cream. Get the sauce to the right consistency that you want. Add Dijon mustard to taste and some chives. Continue to cook the sauce and taste and adjust if need be. Cook until desired thickness is achieved. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><u>Review-</u></i></b> Simply amazing!!! I won't change a thing except to use a smaller chicken breast. I might experiment with some other cheeses too.</span><br />
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<span style="color: yellow; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><u>Gratuitous pictures below</u></i> </b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-48258490373770597972017-05-14T18:47:00.000-07:002017-05-14T18:47:02.890-07:00Pastrami Hash<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-large;">Just another recipe that came out of left field because</span><span style="font-size: x-large;"> I had left over pastrami. If you want to make your own Pastrami look no further....</span><span style="font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/p/just-pastrami.html" target="_blank">Click HERE</a>.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Two Russet Potatoes Sous-Vide at 186 f for two hours. Note: After the SV I shocked and refrigerate them for 2 days. Much easier to make this Hash from cold Potatoes. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chop these babies up....</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Fry till golden brown and set aside to cool. I refrigerated mine for 24 hours.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Cube the pots.....</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Combine everything in one large bowl.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Chop up the Pastrami to desired size.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Start to mix with paddle and add everything thing else. I added garlic, herbs and spices etc. I also added in mustard. Gotta have mustard with Pastrami....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTc7pkrRnLml5IV6-_716l4llBxhyphenhyphenWC3ndWDaGwGj6pos7DANKgFWr27SAXxtFC1ebv9OGgv5ZRvKuwTQB4ukybTW_FpOrDNbGHC0aE2eLhJOvr-C-r00vi756Q1CDr5Sk5cCuwL06hGJ/s1600/IMG_1485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDTc7pkrRnLml5IV6-_716l4llBxhyphenhyphenWC3ndWDaGwGj6pos7DANKgFWr27SAXxtFC1ebv9OGgv5ZRvKuwTQB4ukybTW_FpOrDNbGHC0aE2eLhJOvr-C-r00vi756Q1CDr5Sk5cCuwL06hGJ/s640/IMG_1485.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Use your dang hands...</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Squeeze until your heart's content...now start tasting and adjust seasoning if need be.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Place parchment paper underneath a <a href="https://www.restaurantsupply.com/american-metalcraft-hb397/" target="_blank">4 inch ring</a>....or what ever size you want. Fill with contents and pat down.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Ta Da.....</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Fold up the sides of the parchment paper and Vacuum seal. Set in refrigerator for at least 24 hours to set up.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Now Sous-Vide at 150 degrees for about 20 minutes.....</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-large;">Fry these babies up and serve.... I like sauces. I would make a mustard based Hollandaise sauce. Maybe a Beurre Blanc sauce with some mustard.</span></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-66437744668212504722017-04-23T19:08:00.002-07:002017-05-14T16:50:14.550-07:00Scalloped Sous-Vide Potatoes <div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-1x02ETmD_Sg/WP06xHSwONI/AAAAAAABGRs/Wtw1_8zqW0kgpkJ_MIb8gDnddMJwSkc0wCPcB/s1600/IMG_0648-COLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-1x02ETmD_Sg/WP06xHSwONI/AAAAAAABGRs/Wtw1_8zqW0kgpkJ_MIb8gDnddMJwSkc0wCPcB/s640/IMG_0648-COLLAGE.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">From time to time I dream about Sous-Vide. I know there's a joke in there somewhere. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anyhow occasionally new things emerge from my dream like state so here you go. I made scalloped potatoes last week and I wondered if I could Sous-Vide these babies. I've made <a href="https://kosherdosher3.blogspot.com/2016/02/sous-vide-fondant-potatoes.html" target="_blank">Fondant Potatoes</a> Sous-Vide so why not Scalloped</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Potatoes. During the creation phase I always ask myself whether I am improving on a traditional dish by converting it to a Sous-Vide version and these are one of those times. For single serving the answer is yes.</span></div>
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<a href="https://3.bp.blogspot.com/-JsrcWMpnxco/WPpZlqbx-1I/AAAAAAABGRY/fTJfu9BXT4Eq2wc4qTIwAeg9YsQrK4KiwCPcB/s1600/IMG_0644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-JsrcWMpnxco/WPpZlqbx-1I/AAAAAAABGRY/fTJfu9BXT4Eq2wc4qTIwAeg9YsQrK4KiwCPcB/s640/IMG_0644.JPG" width="488" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Start out with a clean Russet Potato. Leaving skins on is optional but I prefer them. One large Russet filled a 5 inch ring.</span></div>
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<a href="https://4.bp.blogspot.com/-Xlnbg4kc_iI/WPpZltRwCdI/AAAAAAABGRY/Yb187QyEpqk3nkwETldn3FX2FLrsgThdgCPcB/s1600/IMG_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://4.bp.blogspot.com/-Xlnbg4kc_iI/WPpZltRwCdI/AAAAAAABGRY/Yb187QyEpqk3nkwETldn3FX2FLrsgThdgCPcB/s640/IMG_0648.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Chose you metal ring diameter. I went with a 5 inch version. What can I say I am a big eater. A 4 inch ring would definitely feed a normal person. <i>Make sure to spray ring with non stick spray.</i> Just being cautious...</span></div>
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<a href="https://4.bp.blogspot.com/-K829X2sFTEs/WPpZlurfSuI/AAAAAAABGRY/XS1DMnnOijYB9c3TGgbdX231D7zip2EkQCPcB/s1600/IMG_0651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="https://4.bp.blogspot.com/-K829X2sFTEs/WPpZlurfSuI/AAAAAAABGRY/XS1DMnnOijYB9c3TGgbdX231D7zip2EkQCPcB/s640/IMG_0651.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using a mandoline slice to desired thickness. I'll suggest very thin. Stack away!!! Before you start make sure ring is sitting on parchment paper or foil. This keeps everything from falling out. </span></div>
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<a href="https://1.bp.blogspot.com/-SPWs5sXGbP0/WPpZlqABQcI/AAAAAAABGRY/9kDMm-nunv8B3UmJv_AnZerYiNJMfpJGACPcB/s1600/IMG_0653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-SPWs5sXGbP0/WPpZlqABQcI/AAAAAAABGRY/9kDMm-nunv8B3UmJv_AnZerYiNJMfpJGACPcB/s640/IMG_0653.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Just a pretty picture of what it looks like stacked. </span></div>
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<a href="https://3.bp.blogspot.com/-c8XKb_SvQuo/WPpZljfFRMI/AAAAAAABGRY/m278df_v648kAQrT9O_3YUu8--jKgFTBgCPcB/s1600/IMG_0656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="596" src="https://3.bp.blogspot.com/-c8XKb_SvQuo/WPpZljfFRMI/AAAAAAABGRY/m278df_v648kAQrT9O_3YUu8--jKgFTBgCPcB/s640/IMG_0656.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">As you stack away layer the Potatoes with your favorite spices and herbs. Make sure to include salt and pepper at a minimum. I like adding Chives, Onions and Parmesan cheese, or mixed cheeses and cream is always a must.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Another layer.....go crazy.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Stacked to the top!!!</span></div>
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<a href="https://3.bp.blogspot.com/-x66iZRqCtso/WPpZludUDLI/AAAAAAABGRY/2CwF9w21zjAvVV0xtTXP-vzARRiyOPEAQCPcB/s1600/IMG_0668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="598" src="https://3.bp.blogspot.com/-x66iZRqCtso/WPpZludUDLI/AAAAAAABGRY/2CwF9w21zjAvVV0xtTXP-vzARRiyOPEAQCPcB/s640/IMG_0668.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Parchment paper folded to secure contents. Potatoes are SV at 186 f for 2 hours. I served mine the next day. I shocked in Ice-Water and refrigerated.</span></div>
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<a href="https://2.bp.blogspot.com/-YoLVBgTIpOg/WP09xzd08bI/AAAAAAABGSQ/GyywjRY2F0IFwfyecIcmiHz1FfcDCg74ACPcB/s1600/scc%2Bptos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-YoLVBgTIpOg/WP09xzd08bI/AAAAAAABGSQ/GyywjRY2F0IFwfyecIcmiHz1FfcDCg74ACPcB/s640/scc%2Bptos.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All cooked..... Parchment layers being peeled back. Note: If removing them from the refrigerator make sure to retherm in hot tap water for at least 15 minutes before proceeding.</span></div>
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<a href="https://2.bp.blogspot.com/-LtiIEiXlTOs/WPuvZ3BbzVI/AAAAAAABGRY/iTW--zSBIIITnAjv2tZ8NLM-KE6hu072ACPcB/s1600/IMG_0686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="572" src="https://2.bp.blogspot.com/-LtiIEiXlTOs/WPuvZ3BbzVI/AAAAAAABGRY/iTW--zSBIIITnAjv2tZ8NLM-KE6hu072ACPcB/s640/IMG_0686.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Fully cooked still in ring.....</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Out of ring.....</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Topped with more goodies and fried in your favorite fat. I used Schmaltz. </span></div>
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<a href="https://3.bp.blogspot.com/-JPf23ZedF3Q/WPuvZ8dRvuI/AAAAAAABGRY/H5q1G2pzWL4mPT-WY1vKgyJaCcgHVzu5gCPcB/s1600/IMG_0704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="https://3.bp.blogspot.com/-JPf23ZedF3Q/WPuvZ8dRvuI/AAAAAAABGRY/H5q1G2pzWL4mPT-WY1vKgyJaCcgHVzu5gCPcB/s640/IMG_0704.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Done......</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><a href="https://kosherdosher3.blogspot.com/2017/04/scalloped-sous-vide-potatoes_23.html" target="_blank">TOP OF THE POTS</a></u></i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>More Gratuitous Pictures Below</i></b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Making Pastrami gravy</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">Pastrami gravy topped with more cheese</span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-64493871653381306652016-10-12T11:49:00.001-07:002016-10-12T11:49:59.699-07:00Deep Fried Sous-Vide Turkey<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">About two weeks ago I was scrounging through my deep freezer and low and behold there it was..A Turkey I purchased back in Dec 2015. Thanksgiving is quickly approaching us so I had to cook this baby up. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">It's worth mentioning that my daughter has been hounding me to make Turkey for the past 5 months or so. Her three favorite dishes I make are <a href="https://kosherdosher3.blogspot.com/2015/07/sous-vide-meat-loaf.html" target="_blank">Meat-loaf</a>, Turkey and Spaghetti. Every year during Thanksgiving I cook up two Turkeys and buy two more to make during the year. I might have to buy additional Turkeys to satisfy my daughters craving.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I've made Turkey every-which way you can imagine. Just check out my <a href="https://kosherdosher6.blogspot.com/p/thanksgiving.html" target="_blank">Turkey posts HERE.</a> What's missing from those posts is a Sous-Vide Deep Fried Turkey. I've made whole deep fried Turkey's before using a modified Alton's Browns technique and it came out wonderful. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b>HERE WE GO......</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First things first. Remove all the plastic wrap and reserve the innards for a stock or toss them in the garbage. You're gonna want to break down the Turkey into pieces. I always refer to the Chef-Steps Video on <a href="https://youtu.be/R-oONZgDT0M" target="_blank">Turkey Butchering </a>to demonstrate how to break down a Turkey the right way. As always I dry-brined my Turkey with a sprinkle of Kosher salt. The Turkey sat in the refrigerator for about 2 days. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now on the the Sous-Vide process. After bagging up all the meat I had to come up with a temp that would work with the idea of me deep frying Sous-Vide Turkey. In the past I would SV the white meat at 140</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">for 4 hours than Smoke, BBQ or Grill. Same with the dark meat but I would SV the dark meat at 150</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> for 6 hours. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Finishing the Turkey is a snap when I Smoked/BBQ or Grilled the Turkey. I would run the Weber at 225-250</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ and take the internal temp of the Turkey back</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> up to 140-145</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ (White meat)</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> and 150-155</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> (Dark Meat) which usually took about 90 minutes. This created perfect Turkey that was glazed and dark. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Taking everything into consideration I decided on the following. To save time and be more efficient I set the Sous-Vide at 155</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ and cooked the dark meat for 4 hours then lowered it to 140</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ (added cold water) and tossed in the white meat and cooked everything for another 4 hours. To recap: Dark Meat cooked for 4 hours at 155</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ then additional 4 hours at 140</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ. White meat cooked at 140</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ for 4 hours total.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the Turkey was Sous-Vide it was Cold Shocked (submerged in an Ice-Bath) and refrigerated for a few days. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Before I preceded to the next step I tossed all the bags in the sink and soaked them in warm tap water to bring them up to room temp. The Turkey pieces are big and if you were to fry them Ice-Cold.....well lets just say it's not a good idea.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Remove the Turkey from the vacuumed sealed bags and rinse them under cold water. Pat dry and if you want..... dry off the additional moisture with a small fan. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Before I continue I just have to praise the <a href="https://www.amazon.com/Cooks-Choice-Better-Breader-Batter/dp/B000IN0KUO" target="_blank">Better Breader Batter Bowl</a>. If you plan on breading anything this makes your job easy and clean up is a snap. And the silver of course is you don't waste any flour. Toss in some flour give your food a shake and your done. Boom!!!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Setup a breading station or do what I did and use the Breader Bowl. Place some flour in the bowl with some seasoning. The Ozark Seasoning is what I chose and I was not disappointed but you can use what ever you want. I also lightly sprinkled the Turkey pieces with the spice prior to flouring. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First time out I used a simple breading method. I dipped the Turkey in flour then in a liquid (I used half/half) and gave it another coating of flour. I set the pieces on a rack and used that little fan I described above to dry them further. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I set the oil pretty hot (375</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">˚ƒ)</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> because the Turkey was already cooked through and I was only interested in getting them crunchy and brown. </span><br />
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<span style="color: #cfe2f3; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>Review at the bottom of the pictures.</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Review- They came out great. I won't change anything accept maybe the flouring technique and or the spices. I will consider the following next time. </span><br />
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<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Maybe use the Ozark Seasoning for the dry-brine. </span></li>
<li><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Use the <a href="http://www.seriouseats.com/recipes/2015/07/the-food-lab-southern-fried-chicken-recipe.html" target="_blank">Serious eats approach for deep frying chicken.</a> </span></li>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-17365069087913080752016-09-11T20:26:00.001-07:002020-02-17T20:51:38.304-08:00Fauxtastic BBQ Sous-Vide Brisket<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This Sous-Vide BBQ Brisket post is very similar to my previous one <a href="https://kosherdosher3.blogspot.com/2015/07/sous-vide-bbq-brisket.html" target="_blank">(BBQ Brisket #1)</a> except for two things. If you have read any of my other posts <a href="https://kosherdosher6.blogspot.com/p/my-food-experiments.html" target="_blank">(Found Here)</a>, you know that I am a big fan of Faux Aging using fish sauce and Warm aging. The use of fish sauce (or fish sauce salts... see below) brings out the UMAMI (Beefiness), and the Warm Aging approach tenderizes the meat. In the previous version, I cooked the Brisket Sous-Vide for 48 hours at 135F degrees. In this version, thanks to the warm aging approach I will be able (I hope and think) to make a more flavorful much more tender Brisket without having to SV the Brisket for 48 hours. I am going to shoot for 42 hours instead of 48 hours and see what happens. This is a time reduction of 12%.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I got lucky and found a Prime Packer at Costco. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here it is out of plastic vacuum home. I am going to remove all but a 1/4 of an inch of fat. I will save the extra fat for another project. Well, if you have to know, I plan on making a Pastrami Salame. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">So my choices are to use Red Boat Fish Sauce at 3% or use the <a href="http://redboatfishsauce.com/shop/index.php?route=product/product&product_id=62" target="_blank">Red Boat Salt </a>at 1%. Both products are amazing and produce near the same results <a href="http://kosherdosher9.blogspot.com/2016/08/triple-steak-sous-vide-faux-aging.html" target="_blank">(see this post for more info)</a>. Depending on the application, sometimes one is better than the other. In this application, I will be using the salt. After I trimmed up the Brisket, I was left with 4237 grams or 9.34 lbs of meat. Calculating the salt needed is easy too....4237 grams (meat) X 1% (salt) = 42.37 grams (salt needed). Anyhow smear on the salt getting it into all the nook and cranny. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="color: #cfe2f3; font-family: "verdana" , sans-serif; font-size: x-large;"><i><b>After applying the Red-Boat Salt apply the rub.</b></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here is my experimental rub. Why is it experimental? I haven't tried it yet. Drank a lot of water as I was putting this thing together, though. You can only measure the success of a good rub after the cook. The flavor profile is completely different before and after the cook. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">If you haven't noticed by now, there is no added salt in the recipe except for the celery salt. That's because the Red-Boat Salt has plenty. If you plan on not using Red-Boat, you will need to increase the salt percentage. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using the percentages in the recipe is as follows, but If you want a lot of details, <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">CLICK HERE</a>. I.e., After trimming the brisket, the green weight is, let's say 6000 grams. Oh, yea, before I forget to convert your pounds to grams. If you want to use pounds, knock yourself out, but it's not as precise or as easy. Anyhow take the meat weight 6000 grams X (Coarse Black Pepper) .30% (.003) = 18 grams. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This recipe is enough for the brisket and then some. You should have about 20% leftover, which you will use with maybe some more sugar for the smoke. When the brisket comes out of the SV bath, it will be wet, and some of the rubs will be lost in the liquid. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="color: #cfe2f3; font-family: "verdana" , sans-serif; font-size: x-large;"><i>Note: Brown Sugar and Chipotle Percentages can be adjusted any way you like. </i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I won't bore you with lots of details but suffice it to say the salt needs about 4<i>-5 days</i> to penetrate the whole brisket. This technique is called <a href="http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html" target="_blank">dry-brine</a>. If you want a lot of details, click on the above links. Technically speaking, the salt is the only thing that will penetrate the meat because the salt molecules are smaller than the water molecules. Besides meat is about 75% water. Sugar ions are 10 X bigger than salt ions and really won't penetrate all that much. If salt takes 24 hours to penetrate an inch, how long would it take for sugar to do the same thing? Yea, I don't know either. Here is mine, however. I still like applying my rub during the dry-brine time because the rub will penetrate maybe 1/16 -1/8 inch according to Amazing ribs.com, and having done it both ways, that's my preference. Every micro inch counts in my book. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After applying the rub, I double vacuumed sealed the brisket. It will sit in the refrigerator for about 3-4 days. As of this writing, it sat there for about 3.25 days. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the 3.25 days, the Brisket will be Sous-Vide at 104 f (Warm Aging) for 3 hours and 40 minutes (allowing 20 minutes to get up to 135 f). Once the SV reaches 135f, I will keep it there for 42 hours, which is 6 hours less than <a href="https://kosherdosher3.blogspot.com/2015/07/sous-vide-bbq-brisket.html" target="_blank">my previous BBQ Brisket Recipe</a>.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done....The Brisket will be Ice-Shocked and refrigerated for several days until I move on to the next step.</span><br />
<a href="https://4.bp.blogspot.com/-RvZ-4cIWIP8/V9SJRgfFBeI/AAAAAAABBGM/D65enqtLOk0NJnuZxk-uRySulnBa1IDjQCPcB/s1600/IMG_7647.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-RvZ-4cIWIP8/V9SJRgfFBeI/AAAAAAABBGM/D65enqtLOk0NJnuZxk-uRySulnBa1IDjQCPcB/s640/IMG_7647.JPG" width="281" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <a href="https://3.bp.blogspot.com/-PsK6PDWTM7Q/V9SIsQMuCTI/AAAAAAABBT4/dpF3Tvyx_Wsa1j_xgPnmsym6nOySZcz8gCPcB/s1600/IMG_7669.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-PsK6PDWTM7Q/V9SIsQMuCTI/AAAAAAABBT4/dpF3Tvyx_Wsa1j_xgPnmsym6nOySZcz8gCPcB/s320/IMG_7669.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><br />
<a href="https://2.bp.blogspot.com/-DScL6mZJbls/V9SIxTgE1wI/AAAAAAABBVU/xo7Mok-gT2I43YYUU_I83IK00plfRAn1ACPcB/s1600/IMG_7681.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="299" src="https://2.bp.blogspot.com/-DScL6mZJbls/V9SIxTgE1wI/AAAAAAABBVU/xo7Mok-gT2I43YYUU_I83IK00plfRAn1ACPcB/s320/IMG_7681.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I will be using my Modified Weber Smokey Mountain for the next step. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">You are getting the fire ready. This customized grate is big enough to do a 22-hour smoke without every having to replenish the charcoal. The bricks in the center allow me to snake the charcoal, and the double size extra wide grate allows for very very long cooks. If you wanted to, you could place wood throughout the charcoal, and over time it would ignite providing extra smoke and flavor. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Brisket out</span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">of the vacuum-sealed plastic and ready for the next step. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">A lot of the rub rinsed off during the Sous-Vide, so I applied extra rub. I also used extra black pepper. Why? Because I like black pepper. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The pictures below speak to the next step. Before I put the meat on, I let the smoker SMOKE (190-225 f) for about 15 minutes. I wanted to wait till there were no flames, just ash. I used a wireless temp gauge too. I planned to smoke until it hit an internal temp</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> of 145-150 f degrees.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All Done!!! Wrapped in foil to redistribute juices and I had to wait for all the sides get done. The brisket is cooked to an internal temp of 147 f. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>Gratuitous Pictures below </i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><br /></i></b></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i style="font-weight: bold;">Review- </i>It came out great. The rub was good but nothing to write home about. The rub will need to be tweaked. The Faux Fish Salt was excellent. Unless you do a side by side compassion, there no way to tell if it made a difference, it tasted mighty fine though. The Warm Aging was easy to do, but was it worth doing? Not sure at this point. It tasted great and had great texture too at 42 hours. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Recap of what I did- </span></div>
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<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Fish Salt Rub and regular rub applied 3.25 days in advance</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sous-Vide at 104 f for 3 hours and 40 minutes</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sous-Vide at 135 f for 42 hrs</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Ice-shocked and refrigerated</span></li>
<li style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Smoked between 190-225 to an internal temp of 147 f. </span></li>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The only regret is this..... I should have made <a href="http://kosherdosher3.blogspot.com/2014/07/burnt-ends-sous-vide-way.html" target="_blank">Burnt Ends </a>from the point.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">UPDATE-WARM-AGED AT 113F AT 3.5 HOURS. DID IT MAKE A DIFFERENCE? SO HARD TO QUANTIFY ON LONG COOKS. </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="https://kosherdosher3.blogspot.com/2016/09/fauxtastic-bbq-sous-vide-brisket.html" target="_blank">TOP OF THE FAUXTASTIC PAGE</a><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-67168232193726780062016-08-23T09:03:00.000-07:002016-08-23T09:07:53.336-07:00Bombastical Sous-Vide Chapp-AZZ-Chili<div style="text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I have been making traditional Chili for such a long time I can make it in my sleep. Yea, can you imagine dreaming about Chili? Well I do!! <a href="https://kosherdosher.blogspot.com/2014/01/chap-azz-chili.html" target="_blank">Here is my base recipe</a> that I have been using for 25 years. It's a good place to start. The version you're about to read is slightly different from my previous one. In this version I kick it up a bit and I grind the meat. More on this later.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">What is traditional Chili? There are many versions out there but when I say traditional I mean the one without beans. It's not that I don't like beans but in my opinion they don't belong in Chili. Certainly not my Chili.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">For the past few months I have been playing around with <a href="http://kosherdosher6.blogspot.com/p/my-food-experiments.html" target="_blank">Sous-Vide Faux Meat Aging </a>and have gotten some great results. I decided to try this approach with Chili. If you want detailed info on S</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">ous-Vide Faux Meat Aging</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">click the link above but I will quickly sum it up for you. SV-Faux Meat Aging is all about enhancing the Umami flavors in the meat which means more beef flavor by using fish sauce and tenderizing the meat using low temps utilizing the Sous-Vide cooking approach. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I used Short Ribs and Chuck which are some of the best cuts for chili. </span><br />
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<a href="https://1.bp.blogspot.com/-Cegjqpr9df0/V7C17jclV1I/AAAAAAAA_ps/5UhgItgeG_UO08vK88q0rrnE12pb2QmZACPcB/s1600/IMG_7167.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-Cegjqpr9df0/V7C17jclV1I/AAAAAAAA_ps/5UhgItgeG_UO08vK88q0rrnE12pb2QmZACPcB/s400/IMG_7167.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here's a pretty picture of both the Rib and Chuck. The Top one is the Rib and the bottom is the Chuck.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBurz9FmPWFCSbsLhves1fWGVeDA8-EhMDlYvaW5yUF0K7GE8G2ijoBZWDhch1qqXfTwtKy50VZF9zEm-z6nssowqFWqAFt1mnMZPOyHxv0t5bvErqfUY8L8BsZbuwGStmoB6XDiN4CPk/s1600/IMG_7169.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span>
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<a href="https://3.bp.blogspot.com/-gbAgqhrO9_w/V7C1-wW1rTI/AAAAAAAA_ps/Rb5YtDqogb4lkKsm-RFPZA_KU7CgRGDjwCPcB/s1600/IMG_7174.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="248" src="https://3.bp.blogspot.com/-gbAgqhrO9_w/V7C1-wW1rTI/AAAAAAAA_ps/Rb5YtDqogb4lkKsm-RFPZA_KU7CgRGDjwCPcB/s400/IMG_7174.JPG" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now on to the </span><a href="https://kosherdosher6.blogspot.com/p/my-food-experiments.html" style="font-family: "trebuchet ms", sans-serif; font-size: xx-large;"><span style="font-size: x-large;">Faux Aging</span></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> which requires me to measure out 3% by weight of Fish Sauce. I am not going to spend to much time explaining what Faux Aging but again if you're interested click on the link above. Using latex gloves (you will thank me later) toss fish the sauce on meat and massage getting the sauce into every nook and cranny. Massage the meat twice a day for 3 days. I did it for 3.5 days because of my schedule. You can go longer but I would not go shorter than 2. The magic number I think is 3. I noticed after 3 days the meat had absorbed all the fish sauce. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBurz9FmPWFCSbsLhves1fWGVeDA8-EhMDlYvaW5yUF0K7GE8G2ijoBZWDhch1qqXfTwtKy50VZF9zEm-z6nssowqFWqAFt1mnMZPOyHxv0t5bvErqfUY8L8BsZbuwGStmoB6XDiN4CPk/s1600/IMG_7169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBurz9FmPWFCSbsLhves1fWGVeDA8-EhMDlYvaW5yUF0K7GE8G2ijoBZWDhch1qqXfTwtKy50VZF9zEm-z6nssowqFWqAFt1mnMZPOyHxv0t5bvErqfUY8L8BsZbuwGStmoB6XDiN4CPk/s320/IMG_7169.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here's how you calculate</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> <span style="color: yellow;">3%</span>. The meat weighed <span style="color: yellow;">9.1</span> lbs which equals <span style="color: yellow;">4127.69</span> grams. <span style="color: yellow;">4127.69 grams X 3% (.03) = 123.83 grams. </span>I know what you're thinking too....why so precise? By being precise I can replicate everything exactly all the time. I do this with anything requiring measuring. </span><br />
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<a href="https://2.bp.blogspot.com/-IXTEZNtERXc/V7V25jFyNaI/AAAAAAAA_5Y/H538A1Ok6psEzt0QUhxtE9zfCCBkDkBJQCPcB/s1600/IMG_7193.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="260" src="https://2.bp.blogspot.com/-IXTEZNtERXc/V7V25jFyNaI/AAAAAAAA_5Y/H538A1Ok6psEzt0QUhxtE9zfCCBkDkBJQCPcB/s640/IMG_7193.JPG" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After 3 days I placed the meat into vacuum bags and partially froze. Partially freezing will prevent any excess fish sauce being sucked into the machine. </span><br />
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<a href="https://1.bp.blogspot.com/-gSvMECoOTRA/V7enrdjukNI/AAAAAAAA_5Y/1STtm4R8ZPELBl8U9ozINNLE2w4hMDANACPcB/s1600/IMG_7206.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="409" src="https://1.bp.blogspot.com/-gSvMECoOTRA/V7enrdjukNI/AAAAAAAA_5Y/1STtm4R8ZPELBl8U9ozINNLE2w4hMDANACPcB/s640/IMG_7206.JPG" width="640" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Using my Sous-V</span><span style="font-family: "trebuchet ms" , sans-serif;">ide thermal bath the meat was </span></span><a href="https://kosherdosher6.blogspot.com/p/my-food-experiments.html" target="_blank"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Warm Aged</span></a><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;"> at 104 f degrees for 3.5 hours. At the 3.5</span><span style="font-family: "trebuchet ms" , sans-serif;"> hour mark I raised the temp to 133 and held it there for 12 hours. </span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i>NOTE: Meat was Shocked in ICE-WATER and refrigerated for a couple of days. </i></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">A lot of people will Sous-Vide Chuck and Short ribs in the neighborhood of 48-72 hours but they plan on eating them right away. Using the Warm Aging approach long cooks are unnecessary. In addition I plan on cooking the Chili for several hours which will aid in the tenderizing too. Warm Aging does something to the texture and flavor of the meat that cannot be described with words.</span><br />
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<a href="https://2.bp.blogspot.com/-czQMcayAH-Y/V7entHk_Y2I/AAAAAAAA_5Y/B0iJMl0iVzwmy0CH7Ka4YF_kV2YeKivQACPcB/s1600/IMG_7210.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="490" src="https://2.bp.blogspot.com/-czQMcayAH-Y/V7entHk_Y2I/AAAAAAAA_5Y/B0iJMl0iVzwmy0CH7Ka4YF_kV2YeKivQACPcB/s640/IMG_7210.JPG" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here's a picture of the meat released from the its vacuumed sealed home. <i>NOTE: Meat was Shocked in ICE-WATER and refrigerated for a couple of days.</i> Don't forget save the purge from the bags. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">After I removed the ribs from the bag there was a lot of purge (the extracted liquid from the ribs aka discharge). This is great stuff so don't throw it out. Instead heat the purge in the Microwave in a proper bowl or heat on the top of the stove until the proteins coagulate making what looks like a protein raft. Almost like making a consume or clarifying a stock except you're not using eggs whites or their shells. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">Anyhow after all the proteins stick together strain using cheesecloth/napkin</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;"> through a fine sieve</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">. Use the purge in your sauce or gravy. For more information about the purge I would suggest more reading <a href="https://www.facebook.com/notes/sous-vide-meat-curing-smoking-bbq-blues-and-slide-guitar/what-to-do-with-those-juices/793451980710097?__mref=message_bubble" target="_blank">"What do with those juices... by Norm King"</a> Norm runs a great group on Facebook called <a href="https://www.facebook.com/groups/272128179509149/" target="_blank">Sous Vide, Meat Curing and Smoking.....</a>. gotta check this group out.</span><br />
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<a href="https://4.bp.blogspot.com/-NR5sXntvd2Q/V7entcM_UuI/AAAAAAAA_5Y/8qLqn0fwYbs4Y8279W1I7fMVyi9gDbsOACPcB/s1600/IMG_7211.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://4.bp.blogspot.com/-NR5sXntvd2Q/V7entcM_UuI/AAAAAAAA_5Y/8qLqn0fwYbs4Y8279W1I7fMVyi9gDbsOACPcB/s400/IMG_7211.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;"><i>NOTE: Meat was Shocked in ICE-WATER and refrigerated for a couple of days.</i></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The meat was dried off with paper towels and I used a little fan to aid in the drying. I sprayed the meat with a little canola oil and covered all the meat with Ancho powder but any chili powder would have worked nicely. Don't forget the meat is ice-cold!!!!!</span></div>
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<a href="https://2.bp.blogspot.com/-pZk4ztCPBuU/V7en0nH3NhI/AAAAAAAA_ug/YZBLccGQUXgTyxqV1necAzLk4JiAISkigCPcB/s1600/IMG_7228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-pZk4ztCPBuU/V7en0nH3NhI/AAAAAAAA_ug/YZBLccGQUXgTyxqV1necAzLk4JiAISkigCPcB/s320/IMG_7228.JPG" width="320" /></a></div>
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<a href="https://2.bp.blogspot.com/-DhMQH30fWnI/V7en9-N2uDI/AAAAAAAA_5Y/TaJdQR5MpG4gM_l0GtP7jEImJeFuUFdaACPcB/s1600/IMG_7246.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-DhMQH30fWnI/V7en9-N2uDI/AAAAAAAA_5Y/TaJdQR5MpG4gM_l0GtP7jEImJeFuUFdaACPcB/s320/IMG_7246.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">I cranked up the BBQ grill and browned them to develop more flavor. Since they were ice-cold I was not worried about over cooking the meat. </span></div>
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<a href="https://2.bp.blogspot.com/-cn6pRzXawhk/V7eoC_lRfGI/AAAAAAAA_ug/FB5wfA_Y3MEEddB22DT8yMtYMCWpgeGjgCPcB/s1600/IMG_7254.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-cn6pRzXawhk/V7eoC_lRfGI/AAAAAAAA_ug/FB5wfA_Y3MEEddB22DT8yMtYMCWpgeGjgCPcB/s640/IMG_7254.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now on to the smoker. This will add to the complex flavors that I wanted to incorporate into my chili. Smoked at 200˚ƒ for 90 minutes using Apple. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the meat came off the smoker I cooled it rapidly and partially froze it for the next step. Yup that's right I am going to grind it up. </span><br />
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<a href="https://4.bp.blogspot.com/-M465JS3jd3g/V7k1V1cJ2-I/AAAAAAAA_68/5Uyn16eCatknIn_motREHMp8X6nChkikwCPcB/s1600/IMG_7320.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-M465JS3jd3g/V7k1V1cJ2-I/AAAAAAAA_68/5Uyn16eCatknIn_motREHMp8X6nChkikwCPcB/s400/IMG_7320.JPG" width="300" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is first for me too. I hate ground meat in Chili because you cannot brown it up properly. My preference has always been Chunks and shredded. I decided to give this a try because I was able to properly prepare it before it went into the grinder. Grinding 9 lbs of meat took all about 60 seconds using the Lem #32 grinder. I couldn't shove it into the grinder fast enough. Note: meat went into the grinder partially frozen. Meat placed into refrigerator until I was ready for the next step. </span><br />
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<a href="https://2.bp.blogspot.com/-heDFWm5Hxf8/V7j3TFj-DZI/AAAAAAAA_5Y/NESloyz7CVsSjmR7lRjS9DTWVaN6jryOgCPcB/s1600/IMG_7299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="317" src="https://2.bp.blogspot.com/-heDFWm5Hxf8/V7j3TFj-DZI/AAAAAAAA_5Y/NESloyz7CVsSjmR7lRjS9DTWVaN6jryOgCPcB/s400/IMG_7299.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDJ7Jp6alBEHYdB7yA3M96-3BEJCNpYdtI1UdqVXkhVWAPiVPA7Wi_nrKclXImQVJltLKv9knsQdB0ZiHt_E9la7WjwLHCqQSQLUVBg2ZlCQFaCaaLdm-nWCYQRI1LZ0JHiztuJPyAKdJ/s1600/cascabel-chili-dried.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="CASCABEL CHILI" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDJ7Jp6alBEHYdB7yA3M96-3BEJCNpYdtI1UdqVXkhVWAPiVPA7Wi_nrKclXImQVJltLKv9knsQdB0ZiHt_E9la7WjwLHCqQSQLUVBg2ZlCQFaCaaLdm-nWCYQRI1LZ0JHiztuJPyAKdJ/s320/cascabel-chili-dried.jpg" title="CASCABEL CHILI" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">How many chilis and which ones? I always use as my standard 2-3 per pound of meat depending on their size. Each variety of chili brings something unique to the chili. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I love all dried Chili's. Some Chili's have a unique flavor profile that I just adore and will work well in Chili. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Well with that in mind I chose a variety of peppers to bring out that special taste that I was looking for. One Chili I chose is Cascabel Chili. They have a tendency to loose their seeds and when shaken sound like a bell hence the name. From my experience the flavor denotes earthiness, smoke, complex flavors with a little heat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77LOhyphenhyphen9J8nBFE7TaSN2WFFZ1qvVnFhafnk2RXOMxUab8VinSgwrWlWNDxXRjKdpD3CVDiuJEpf41XuWs3wI328ThWCsIfn44V9Bz3_HDonMP_UxPaeP0bJQdrw-wlFQDmNCjXDVHQMwWc/s1600/chile-pasilla.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77LOhyphenhyphen9J8nBFE7TaSN2WFFZ1qvVnFhafnk2RXOMxUab8VinSgwrWlWNDxXRjKdpD3CVDiuJEpf41XuWs3wI328ThWCsIfn44V9Bz3_HDonMP_UxPaeP0bJQdrw-wlFQDmNCjXDVHQMwWc/s320/chile-pasilla.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEador_1IHEgTNPUuzzb9hwO7Zgn00aN3JyD3P5OxhmXgS5Kd5H69rrjPP18eYJJn3GelkopoKXj4PT3DW2wv0u8rusZEt7GAKRVOPZVPEn1HFRAquikNCPzl9ibmQ4Aay5dvhrUlWhOp9/s1600/ancho+chile+760x703.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEador_1IHEgTNPUuzzb9hwO7Zgn00aN3JyD3P5OxhmXgS5Kd5H69rrjPP18eYJJn3GelkopoKXj4PT3DW2wv0u8rusZEt7GAKRVOPZVPEn1HFRAquikNCPzl9ibmQ4Aay5dvhrUlWhOp9/s200/ancho+chile+760x703.jpg" width="200" /></span></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I also chose Passilla Chili, Ancho Chili's, Mulato Chili, Chili Negro, Habanero Chili and Chipotle Chili's too. Some are sweeter than others and others have a complex and sometimes chocolaty overtones. One of my favorite Peppers would have to be the Ancho. The Ancho is sweet and smokey. I just love this pepper. The Gaujillo Chili are the bomb for Chili's and stews and was added to my Chili too. And last but not least is the Hatch Chili. Suffice it to say I used a lot of Chili's. </span><br />
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<a href="https://1.bp.blogspot.com/-uYBJVoD_FIE/V7j3WH10huI/AAAAAAAA_5Y/k-ql6j3X1Cg8yFteB9YcB9wb-PxR3UfdwCPcB/s1600/IMG_7305.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-uYBJVoD_FIE/V7j3WH10huI/AAAAAAAA_5Y/k-ql6j3X1Cg8yFteB9YcB9wb-PxR3UfdwCPcB/s320/IMG_7305.JPG" width="320" /></a><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I like to de-seed the chilies before I do anything. It helps later on after you roast them. Whether you seed them before or after you roast is not a huge deal. If the chilies are really dense I will de-seed them after I roast them. Roasting them brings out flavors and nuances that can't be obtained any other way.</span><br />
<span style="color: yellow; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i>Note: Re-Hydrate using beef stock!!!!</i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">5-10 minutes at 300˚ƒ is all you need. You will smell them when they are done and they will puff up too. After they are seeded and roasted place them in a large vessel and submerge them for about an hour to re-hydrate them. They will be pliable and ready for the blender. </span><br />
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<a href="https://2.bp.blogspot.com/-UgGI4YuEBoU/V7k1WEZYWqI/AAAAAAAA_1w/rRZ5tMw_bUwdP6uNrvNCGJIMYoUVQhQ4QCPcB/s1600/IMG_7321.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-UgGI4YuEBoU/V7k1WEZYWqI/AAAAAAAA_1w/rRZ5tMw_bUwdP6uNrvNCGJIMYoUVQhQ4QCPcB/s320/IMG_7321.JPG" width="240" /></a><a href="https://2.bp.blogspot.com/-c7F6OSuDevw/V7k1a4e6b9I/AAAAAAAA_7A/LHb-ps1OmDcLLTANTauDxgeYrmkzZRprwCPcB/s1600/IMG_7330.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-c7F6OSuDevw/V7k1a4e6b9I/AAAAAAAA_7A/LHb-ps1OmDcLLTANTauDxgeYrmkzZRprwCPcB/s320/IMG_7330.JPG" width="206" /></a><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using tongs place the chilis in the blender. Most of the seeds will be on the bottom of the vessel. You might need to add more chili water to the blender to get it going. You want the chili paste to resemble a thick milk shake.</span><br />
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Strain the chili water through a china cap or fine sieve and preserve liquid. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I love all kinds of fresh chilis and they add a complexity to the chili. I used a variety of chilies. Every color and every variety. Mix and match. I mostly used sweet ones and a few Poblanos and Anaheim. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Of course you gotta have lots of onions and garlic.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">My favorite pan to use. It holds 20 quarts and is 20" X 5". The large surface area allows allows for superior caramelization and evaporation.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Toss everything in pan and sauté. Add lots of salt and pepper.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here comes the garlic. Add garlic only after sautéing the other veggies for a while. You don't want the garlic to burn.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Deglaze with your favorite beer. Beer adds complexities to the chili. My favorite is Stout!!!!! There is no other!! I dislike IPA's. Let it cook down for a few minutes before adding the rest of the ingredients.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">No Chili would be complete without Mexican Chocolate. I used two bars for about 12 Quarts of Chili. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Add the Chili Sauce, the Chili water and the Mexican Chocolate. This is where we start to go a little crazy. We start to build our Chili adding things to bring about what we think we want in a chili. It's different for everyone which is why chili making and what is considered good is subjective. Of course my chili is the best.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I added some tomato paste and a little crushed tomato to add to the depth of the chili. Many chilies start out with tomatoes as their first ingredient but I think that's crazy. Chili is made from Chilies not tomatoes. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I added <a href="http://www.thekitchn.com/whats-the-difference-mediterra-93923" target="_blank">Mexican Oregano (amazing srtuff)</a> and Cumin. I also added some Black Cumin too. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I took a page out of the <a href="http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html" target="_blank">Serious Eats Chili recipe</a> and added a little Star Anise, Coriander and Cloves. Well worth doing this!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Call me crazy but I love dehydrated lime zest and Lime Juice powder. You don't have to add much but dang is it good. The powder brings in a little acid and freshens up the dish. Adding a citrus note adds balance to the dish.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I added some of my dehydrated bell peppers too. Why because I add them on hand.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now you have to adjust everything. I added Honey and <a href="https://en.wikipedia.org/wiki/Muscovado" target="_blank">Muscovado sugar</a>. I love this sugar and is superior to Brown Sugar. Keep tasting and adjust from here. Add more chili if you have too. keep adjusting until you get it right. I added some powdered roasted garlic because I thought it needed something extra and this added to the overall flavor. The last thing I added was cilantro and green onions. Keep tasting and remember to rinse your palate each time. If you find it needs more heat add some. I used Chipotle and Habaneros very sparingly because I knew as it cooked it would continue to get hotter. Overall I thought it was Mild-Medium but my kids thought it was Hot. My wife thought it was Medium Hot. I thought it was perfect of course.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Since we started out with tender meat the chili was fully cooked and I was able to serve it in 2 hours. Did I like the ground meat? I liked my ground meat. I love using chunks of meat but this (my version) was awesome. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="https://kosherdosher3.blogspot.com/2016/08/bombastical-sous-vide-chapp-azz-chili.html" target="_blank">TOP OF THE CHILI POST</a></span></h2>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-84094059543434447462016-08-13T10:35:00.003-07:002016-08-14T13:18:07.840-07:00Bacon Bourbon Infusion Cocktail<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I love the thought of Infusions but never thought I would dabble with them until I saw some interesting posts on on Facebook. This got me thinking so I did some googling and low and behold there are countless versions all over the place. Some use Sous-Vide and some do not. The beauty of Sous-Vide is time. You can make the infusions in about 3 hours instead of weeks. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">My infusion versions climbs on the backs of those that came became before mine....thanks guys. People that are willing to experiment and share what they have learned along the way are truly inspirational. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This recipe is all about what I like to eat and drink. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anyhow on to the infusion. Anyone that has been following along knows that I love bacon. More importantly is my love for my </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2015/09/beef-navel-bacon.html" target="_blank">Beef Bacon </a></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">. I also like good whiskey!!! What a combination. I used what was available in my refrigerator which was Maple Peppered Beef Navel Bacon. I did not purchase expensive Bourbon either. I wanted to try it first with the cheap stuff and if I liked it I would buy some good stuff like Makers. Heck if it tastes good with the cheap stuff I can only imagine what the good stuff will taste like.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Some pre-planning I set my Sous-Vide at 135˚ƒ (I have seen temps from 125-150˚ƒ). I used two standard 16 oz Ball Canning jars that were sterilized first. Sterilization was probably not necessary because of the alcohol but you can never be to safe.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Use a sharp knife to scrape off the pith. Again using a fine-micro-planer I could have captured just the zest. Maybe next time.</span></div>
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Place the oranges pieces and a 1/4 cup of pure maple syrup in the jar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Toss in bacon and fill with Bourbon.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Cap it off and give it a few shakes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Jar sitting in 135˚ƒ Sous-Vide thermal bath. It will sit here for 3 hours. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done....I waited </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">about an hour and rinsed them under cold water then placed them in the freezer. We don't want meat or fat in our infusions do we. Freezing them will solidify the fat so we can filter out the bourbon. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Look at that beautiful fat. I first used a sieve than filtered it through a cheese cloth twice. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">On a scale from 1-10 it was a 10 for flavor. If you like a heavy bacon orange flavor you will love this. Extremely rich though. The infusion took a below average bourbon and made it better then expected. Cannot drink to much which might be a good thing. It could make a good appetizer to a meal. If I was to make this again I would use half the orange and bacon just for the sake of comparison. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Update- August 14, 2016- After about 30 hours the infusion mellowed. I won't change a thing. </span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-47114289095882480502016-08-08T14:18:00.000-07:002020-03-11T11:24:47.049-07:00Short-Rib Faux Aging w/ Fish Sauce & Warm Aging using Sous-Vide<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">If you have been following along you know that I have been experimenting a lot with Fish Sauce and Warm Aging <a href="https://kosherdosher6.blogspot.com/p/my-food-experiments.html" target="_blank">(Experiments)</a>. I have used this technique with Tri-Tips, Ribeye's and New York's with great results. Now comes the ultimate test which involves Short-Ribs. With a little better pre-planning I would have chosen a Bone-In-Short-Rib but this was a spare of the moment dinner. Wife wanted Short-Ribs and I said OK. Note: these are sliced and are from costco. Next time I will go with either Boneless or Bone-In-Short-Ribs. The results should be similar. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">What makes this an ultimate test is the mere fact I am using Short-Ribs. Short-Ribs are notorious for being extremely flavorful but not tender. Normally you have to braise Short-Ribs for a long time or Sous-Vide them between 48-72 hours to make them tender.</span></div>
<a href="https://3.bp.blogspot.com/-evunvXiWWnc/V5F1yZI8sjI/AAAAAAAA_Mg/YUDe_S2Uzhwe3rrrwaZfp-DVWt1fyVgBwCKgB/s1600/IMG_6720.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="200" src="https://3.bp.blogspot.com/-evunvXiWWnc/V5F1yZI8sjI/AAAAAAAA_Mg/YUDe_S2Uzhwe3rrrwaZfp-DVWt1fyVgBwCKgB/s320/IMG_6720.JPG" width="320" /></a><a href="https://2.bp.blogspot.com/-SXpa_ABbnyk/V5F1xNlrj6I/AAAAAAAA_Mg/YURd0Hu3JO09x2yXa7vshTZUnSXDjxk9wCKgB/s1600/IMG_6717.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="https://2.bp.blogspot.com/-SXpa_ABbnyk/V5F1xNlrj6I/AAAAAAAA_Mg/YURd0Hu3JO09x2yXa7vshTZUnSXDjxk9wCKgB/s200/IMG_6717.JPG" width="200" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;">The experiment is all about making tender ribs in a shorter time using the Warm Aging method. The fish sauce is just an added bonus for flavor (UMAMI). I applied the fish sauce at a </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;">rate of 3%. The ribs weighed in at 5.75 lbs which converts to 2608 grams. At 3% I need 78 grams of fish sauce. I.E 2608 X 3% = 78. The fish sauce was mopped all over the ribs and vacuumed sealed for 3.5 days. My schedule is crazy otherwise 3 days would have sufficed. Note: make sure to freeze ribs in bags before trying to vacuum seal other wise the machine will suck up the fish sauce. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Liken to my other Warm-Aged projects I will warm age the ribs at 104 f for 3 hours and then crank up the temp to 133 f for 10 hours. It's my hope that 10 hours will be enough to tenderize the rib. We will see. <a href="http://kosherdosher9.blogspot.com/2020/03/warm-aging-3-stage-processing-vs-warm.html" target="_blank">UPDATE-WARM-AGING</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done. The Short Ribs were Ice-Shocked and refrigerated for a couple of days until I could get to them. Busy work schedule prevents me from doing everything at once. Lets recap.....104 f degrees for 3 hours then 133 f for 10 hours and then ice shocked and used later on.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">As the ribs were extracted from bag one would think that there would be a fish smell but that was not the case. Nice fresh beef smell emerged from the bag. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After I removed the ribs from the bag there was a lot of purge (the extracted liquid from the ribs aka discharge). This is great stuff so don't throw it out. Instead heat the purge in the Microwave in a proper bowl or heat on the top of the stove until the proteins coagulate making what looks like a protein raft. Almost like making a consume or clarifying a stock except you're not using eggs whites or their shells. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anyhow after all the proteins stick together strain using cheesecloth/napkin</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> through a fine sieve</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">. Use the purge in your sauce or gravy. For more information about the purge I would suggest more reading <a href="https://www.facebook.com/notes/sous-vide-meat-curing-smoking-bbq-blues-and-slide-guitar/what-to-do-with-those-juices/793451980710097?__mref=message_bubble" target="_blank">"What do with those juices... by Norm King"</a> Norm runs a great group on Facebook called <a href="https://www.facebook.com/groups/272128179509149/" target="_blank">Sous Vide, Meat Curing and Smoking.....</a>. gotta check this group out.</span><br />
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<span style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now it's time to decide how you want to use the ribs. My intentions from the beginning was to use them in a braising liquid. At this step I want to char or brown the outsides and keep building on these wonderful flavors. Spice them up anyway you want eliminating the salt. Don't forget the fish sauce we used has a lot of salt. </span></span><br />
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<span style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Put a nice char on them and your ready for the next step. These were placed on the grill when they were ice cold which prevented the inside from getting over cooked. </span></span><br />
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<span style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">These babies came out amazingly good!!!! The fish sauce added to the beefiness (Umami) and the warm aging cooking approach helped make them tender.</span></span><br />
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<span style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">As we all know short ribs can be tough and require longs slow cooks. Take a look at Chefsteps videos on making Short ribs using different times and temps. My ribs are liken to the Chefstep video of 144 F at 24 hours. I was able to cut the time in half and use a lower temp to achieve the same result (better I think). Of course a side by side comparison is they only way to tell if I am correct in my assumptions. Give it a shot and report back. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">In this experiment I was able demonstrated a few things about Faux Aging with Fish Sauce and Warm Aging use temps. Using Fish Sauce increased the Umami beefiness and the Warm Aging procedure tenderized the ribs. This new approach has broaden my inclinations about how to cook meat in general. If you want the sordid details about what I mean by Warm aging or Faux Aging click on the experiment link above.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Depending on how you're going to finish the ribs you will have to cook them accordingly. These ribs cooked for 10 hours which was perfect for the braise. The braise was done in less than 2 hours. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">But how about <a href="https://kosherdosher3.blogspot.com/2014/06/bbq-short-ribs-deuxieme-fois.html" target="_blank">BBQ Short Ribs? </a> In the link provided I cooked these ribs at 149 f degrees for 48 hours then gave them a 3 plus hour smoke. Using the Fish Sauce and Warm Aging approach I believe I could have done it in a much shorter time and had better results. I.E Warm Age at 3 hours (no more than 3) and maybe cook at 149 f degrees for 15 hours with a 3 hour smoke. Time will tell if I am right. I am going to continue to experiment and report back.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here's a picture of the finished dish. I made a creamy polenta and topped it with my braised short ribs. The sauce was simple to make. Here is a quick run down. I used fresh cremini mushrooms and an assortment of wild mushrooms that were dehydrated. I hydrated the mushrooms with hot water and saved the mushroom water. I filtered the mushroom water through triple folded cheese-cloth. I used onions, leeks, garlic, tomatoes products, herbs and spices and many other things. I cut the short ribs into small pieces are cooked them in the braise for about 2 hours. They were extremely tender and a perfect topping for my creamy polenta. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-76099957842079785512016-07-20T07:06:00.002-07:002017-06-28T10:57:03.752-07:00Dry-Aging & Warm Aging w/ Fish Sauce & Sous-Vide <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> The Working Stiffs answer to the ultimate steak. For those of you that don't frequent fancy steak houses this is a great option.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is not a new post but an addendum to an older post called <a href="https://kosherdosher3.blogspot.com/2016/05/crazy-sous-vide-meat-aging-experiment.html" target="_blank">Crazy Sous-Vide Meat Aging Experiment.</a> In my original post I experimented with Warm Aging using Sous-Vide cooking techniques (and science) and Dry-Aging using Fish sauce. Both experiments were wildly successful but I wanted to take it a step further and combine both. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The Fish Sauce Dry-Aging approach creates a steak that is sublime and brings out the ultimate <a href="https://en.wikipedia.org/wiki/Umami" target="_blank">Umami</a> characteristics that you would only find in a Dry-Aged steak. So what does that mean exactly? When you use Fish Sauce to Dry-Age beef you get serious Beefy flavor that is otherwise found in conventional Dry-Aged beef. Additionally genuine <a href="https://en.wikipedia.org/wiki/Beef_aging" target="_blank">Dry-Age Beef</a> provides the added benefit of tenderization. However the fish sauce approach does not accomplish this but Warm Aging does. So I thought it would be cool to combine both techniques and produce an ultimate steak. <b>Mission accomplished!!! </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">If you want a lot of details read the original post above. Here I will give a short snippet of what I did. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;">Fish Sauce Aging applied (brushed on) at 3%. The steak was vacuumed sealed and refrigerated for 3 days. </span><i style="text-align: start;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">I.E if the steak weighed 1000 grams I would use 30 grams of Fish sauce.</span></i><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">When you're ready warm up your Sous-Vide to 104 f degrees and submerge your steak. The steak must sit in this mildly warm bath for 90 minutes. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now comes the choice. After the 90 min thermal bath crank up the Sous-Vide to your desired temp. I personally like 131 f for 3 hours. But you could choose something entirely different. More time/less time and even a higher/lower temp if you want. You could also decided to warm age but finish with a reverse sear. It all works. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">At this point I always Ice/Cold shock the steaks to use later on in that day or a day or two later. This helps reduce the graying gradient that would happen during the sear.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;">My initial thoughts after removing the steak from the bag were as follows. Very pleasant beefy smell. Surprise surprise no fish smell. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the steak was removed from the bag I dried it off very well and added a custom rub that included a touch of brown sugar and just a little more salt. Note: it needs very little salt at this juncture because the fish already contains salt. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After Sear- I knew right away that this process is very special. There was no fish smell. Very pleasing strong beef smell and taste. Extremely pleasing to the palate and as expected very tender. </span></div>
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<span style="background-color: black; color: white; font-family: verdana, sans-serif; font-size: large; text-align: start;">UPDATE 4/02/17- Depending on the thickness of the steak I am finding that 1.75-2.25% Fish Sauce is adequate.</span></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com2tag:blogger.com,1999:blog-3091051429209453312.post-81857126436854452742016-06-22T14:31:00.000-07:002016-06-22T14:32:39.869-07:00Pollo Arrollado Fiesta <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Eating and preparing Low Carb Meals surprisingly has not been difficult. I think using chicken as a platform or vehicle</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> to transport great flavors is one answer to Low Carb cooking. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I knew from the start that I was going to use chicken and it was going to be stuff or rolled. I started assembling the ingredients. The pic to the left has some of them. Oh and before I forget this post is less about a recipe and more about posterity. I love blogging about new stuff I come up with. Sometimes it includes a detailed recipe and sometimes not. The pic above has multicolored array of peppers. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">These are some of the thing I used in the dish. Of course I used salt and pepper. Use more, less or whatever you want. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I was going for a Southwest flavor profile. Note: I actually combined all these flavors plus Mexican Oregano to form a flavor profile I was shooting for.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Ok....All the peppers, Onions and garlic. Of course Salt and Pepper. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Lots of green onions. Or you can use spring onion too. I love them but they were unavailable. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">At some point all the veggies were sauteed. Along the way I started adding all the other ingredients which included the Southwest spices concoction. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now the fun part. Add your cheeses ETC... I added Cream Cheese, Mayo for more fat, a Combo cheese that included Cheddar and Jack Cheese. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Lot of Cilantro</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Add your Cilantro and taste once again.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I made this the day before. I refrigerated the mixture for firm up.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Large packages of chicken breasts are a common item at Safeway.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Start out with very large chicken breasts. If the tenderloin is intact and attached to the breast you have the option of leaving it on. Or you can simply remove and use it for something else. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using an extremely sharp knife butterfly the breast open making sure not to cut through.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I pounded out the breast using plastic. I actually used a one gallon bag split open. I love the one gallon bag for this application because it is sturdy enough to hold up to the pounding. Make sure the breast is very moist (add some water) otherwise it will tear during the pounding. The water allows the breast to spread out without tearing.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Stack them all in a pretty plate. I had 5 of them before I stopped. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now this is the fun part. We need to create a work surface. I laid out plastic wrap on my cutting board then covered it with parchment paper. Genius </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now on to the stuffing. Place the mixture in the middle. It's gonna be a messy so be prepared to get your hands dirty. I used latex gloves. Roll up. Don't worry if some seeps out of the sides. The plastic wrap helps overcome any spillage. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Large commercial plastic wrap is they key to making the perfect roll.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The chicken cylinder needs additional help to maintain its shape during the cooking cycle in the SV. Using plastic wrap roll up the cylinder stretching the plastic wrap to secure the chicken. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">It must be very tight. I think it had a dozen turns until I was satisfied.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Roll up the ends in the opposite direction which will also aid in securing the chickens shape. Secure the ends with string. Keep twisting the ends until you're satisfied with the firmness.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;">Vacuum Seal the chicken making sure the cylinders are not touching one another. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;">Note: In addition to the regular vacuum seal I also use the</span><a href="http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY" style="font-family: "trebuchet ms", sans-serif; font-size: xx-large; text-align: center;" target="_blank"> </a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;"><a href="http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY" target="_blank">Waring Vacuum Sealer</a>.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;"> I don't trust bags. Double vacuum sealing is the way to go for proteins.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Time and Temp? I used 140.5 f for the water temp which guaranteed the chickens internal temp would reach 140 f degrees in <b>X </b>amount of time. I planned on Ice-Shocking the chicken so this temp was perfect. If I planned on not Ice-Shocking I would have chosen 135 f degrees (the oven would have cooked them further).</span><span style="font-family: "trebuchet ms" , sans-serif;"> I used the </span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://www.youtube.com/watch?v=AV5-VVOGXMM" target="_blank">PolyScience Sous-Vide App</a> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">to determine how long to SV the chicken. I love this APP. I typed in the diameter of the Chicken cylinder (biggest one), the temp I wanted the chicken finished at which was 140 F and what temp I wanted the water set which was 140.5. Had I set the temperature of the water at 140 f it would have taken longer. I wanted it sooner than later.</span></span></div>
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<a href="https://4.bp.blogspot.com/-vbhoHbcrOK8/V0EiwDbhd2I/AAAAAAAA8zM/eCJ4ml71pXw98ObdxBagXXJBA48EbQ6WwCKgB/s1600/IMG_5225.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="https://4.bp.blogspot.com/-vbhoHbcrOK8/V0EiwDbhd2I/AAAAAAAA8zM/eCJ4ml71pXw98ObdxBagXXJBA48EbQ6WwCKgB/s400/IMG_5225.JPG" width="400" /></a><i><span style="color: cyan; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Here is an example. Chicken cylinder is 2.5 inches, Chicken internal temp I desire is 140 f and water temp is 140 f also. How long until pasteurized? It will take 3:57:3.....three hours and fifty seven minutes and three seconds. </span></i></div>
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<i><span style="color: cyan; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Raising the water temp to 140.5 (1/2 a degree more) shaves off almost an hour and the chicken internal temp will still be at 140 f degrees. It will take 2:57:27.... two hours and fifty seven minutes and twenty seven seconds.</span></i><i style="color: #a2c4c9; font-family: "trebuchet ms", sans-serif; font-size: x-large;"> </i><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the Sous-Vide thermal bath excursion they were Shocked in Ice-Water. The following day I rethemed them for a bit and finished them in a saute pan. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Homemade Guacamole and Pico. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-3091051429209453312.post-86820852482321388672016-05-24T08:29:00.000-07:002017-05-18T04:57:46.600-07:00 Pollo Bovicetta Laminato<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ZwV8zdLlqBM/V0EjEnUj8fI/AAAAAAAA81k/lYe7QBms_K08EzYf5Vo4PZ0BolJghMg0gCKgB/s1600/IMG_5284.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-ZwV8zdLlqBM/V0EjEnUj8fI/AAAAAAAA81k/lYe7QBms_K08EzYf5Vo4PZ0BolJghMg0gCKgB/s640/IMG_5284.JPG" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This dish was inspired by two things. Ok more like three. First- My love of food, Two- My damn diet (Ketogenic) and lastly Three- The need to create as many dishes with my <a href="https://kosherdosher4.blogspot.com/2016/05/bovicetta.html" target="_blank">Bovicetta</a> as possible. If you have followed any of my other posts using this delectable piece of meat you know why. I am not going to list them all here but just Google Bovicetta. Truth be told it took me about a week to put this dish together. It had to be perfect so the necessity to ruminate on the dish and all essential components was crucial. It's actually funny reading the previous sentence because it sounds so dang serious. I am not trying to sound serious but the thought of creating a dish without first thinking about every aspect does not work for me. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I knew from the start that I was going to use chicken and it was going to be stuff or rolled. I started assembling the ingredients. The pic to the left has some of them. Oh and before I forget this post is less about a recipe and more about posterity. I love blogging about new stuff I come up with. Sometimes it includes a detailed recipe and sometimes not. You could easily duplicate this recipe if you can cook at all.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All the shallots were sliced to perfection. Notice I did not chop them.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Gotta love spring onions for this dish. Basically the same as a scallion but they are planted in the fall and harvested in the spring. The green parts are more intense than the scallion green part. The white onion part is less intense than a regular onion too. Slice these up too. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">A picture of the shallots, and spring onions being sauteed. Everything is sauted in olive oil. I also added Salt, pepper and crushed red pepper. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">No dish would be complete without Garlic and Sun-dried Tomatoes pack in Olive oil. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Make sure to rough chop your Sun-dried Tomatoes.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Add the finely chopped garlic and Tomatoes and cook for a while. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Rough chop the parsley and add to the pan. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Thoroughly combine. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Have toasted Pine-Nuts standing by. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Rough chop a crap load of baby spinach. Note: I did this in several batches and added them to the pan in stages. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Saute until wilted. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Once you're satisfied with the amount of spinach you have in the dish add the pine nuts. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Deglaze with your favorite....Port, Tawny or whatever you have on hand. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">My three favorite cheeses</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Asiago, Pecorino and Parmigiano Reggiano Cheese.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Grate them right over the pan. As much or as little as you want. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><i>Sorry about the missing picture. I meant to take a photo of all the stuff I sauteed. Anyhow place in bowl and cool off. Put it over ice if you have too. It needs to be at room temp before you start stuffing your chicken breasts. Heck make it the day before if you want.</i></span><br />
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<a href="https://4.bp.blogspot.com/-mjZbJkOxrx4/V0DZNBAKt_I/AAAAAAAA8v8/pULGdvuzHd0yltz2GwhsgSzENxeT975jACKgB/s1600/IMG_5151.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://4.bp.blogspot.com/-mjZbJkOxrx4/V0DZNBAKt_I/AAAAAAAA8v8/pULGdvuzHd0yltz2GwhsgSzENxeT975jACKgB/s400/IMG_5151.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Start out with very large chicken breasts. If the tenderloin is intact and attached to the breast you have the option of leaving it on. Or you can simply remove and use it for something else. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using an extremely sharp knife butterfly the breast open making sure not to cut through.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I pounded out the breast using plastic. I actually used a one gallon bag split open. I love the one gallon bag for this application because it is sturdy enough to hold up to the pounding. Make sure the breast is very moist (add some water) otherwise it will tear during the pounding. The water allows the breast to spread out without tearing.</span><br />
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<a href="https://3.bp.blogspot.com/-YU191tAlrAM/V0DZSAZwxEI/AAAAAAAA8xI/AeDm34V46Z8KQohfd5p3tT134A-0AJJiwCKgB/s1600/IMG_5161.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemLm0eeOJ8ZjaEKYudVLfZFE1PnccXStLe0dWf0VxKGnMv-I5xHtt2E7F6dPsRpxcBHWxBCy0y6EyTQ5kPqw4IcUH6QVDT8BTsnJJxKEYqcJyp05Fi_hLd6uQVq3DeW85yayQwRGxym9C/s1600/IMG_5173.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemLm0eeOJ8ZjaEKYudVLfZFE1PnccXStLe0dWf0VxKGnMv-I5xHtt2E7F6dPsRpxcBHWxBCy0y6EyTQ5kPqw4IcUH6QVDT8BTsnJJxKEYqcJyp05Fi_hLd6uQVq3DeW85yayQwRGxym9C/s400/IMG_5173.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Stack them all in a pretty plate. I had 6 of them before I stopped. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now this is the fun part. We need to create a work surface. I laid out plastic wrap on my cutting board then covered it with parchment paper. Genius </span></div>
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<span style="font-family: "trebuchet ms", sans-serif; font-size: x-large;">I covered the breast with the Bovicetta. I used three slices but in the end it was not enough. In retrospect I should have used about six pieces because they were over the top great. I loved all the complex flavors the Bovicetta brought to the dish. Again three was not enough. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Add some of the stuffing.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sprinkle on some of the cheese you used earlier. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Roll it up tucking in the sides.....make it tight. Almost like a burrito. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Get them all lined up and ready for the next step. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The chicken cylinder needs additional help to maintain its shape during the cooking cycle in the SV. Using plastic wrap roll up the cylinder stretching the plastic wrap to secure the chicken. It must be very tight. Roll up the ends in the opposite direction which will also aid in securing the chickens shape. Secure the ends with string. Keep twisting the ends until you're satisfied with the firmness. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Vacuum Seal the chicken making sure the cylinders are not touching one another. Note: In addition to the regular vacuum seal I also use the</span><a href="http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY" style="font-family: 'trebuchet ms', sans-serif; font-size: xx-large;" target="_blank"> </a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY" target="_blank">Waring Vacuum Sealer</a>.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> I don't trust bags. Double vacuum sealing is the way to go for proteins.</span><br />
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<a href="https://4.bp.blogspot.com/-iu2OzPX25ME/V0EixXFJdxI/AAAAAAAA8zo/xpFQQppHqs8Mf18mF-N1Wp4RQZA8YmdMgCKgB/s1600/IMG_5229.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="376" src="https://4.bp.blogspot.com/-iu2OzPX25ME/V0EixXFJdxI/AAAAAAAA8zo/xpFQQppHqs8Mf18mF-N1Wp4RQZA8YmdMgCKgB/s640/IMG_5229.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;"> Time and Temp? I used 140.5 f for the water temp which guaranteed the chickens internal temp would reach 140 f degrees in <b>X </b>amount of time. I planned on Ice-Shocking the chicken so this temp was perfect. If I planned on not Ice-Shocking I would have chosen 135 f degrees (the oven would have cooked them further).</span><span style="font-family: "trebuchet ms" , sans-serif;"> I used the </span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://www.youtube.com/watch?v=AV5-VVOGXMM" target="_blank">PolyScience Sous-Vide App</a> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">to determine how long to SV the chicken. I love this APP. I typed in the diameter of the Chicken cylinder (biggest one), the temp I wanted the chicken finished at which was 140 F and what temp I wanted the water set which was 140.5. Had I set the temperature of the water at 140 f it would have taken longer. I wanted it sooner than later.</span></span></div>
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<a href="https://4.bp.blogspot.com/-vbhoHbcrOK8/V0EiwDbhd2I/AAAAAAAA8zM/eCJ4ml71pXw98ObdxBagXXJBA48EbQ6WwCKgB/s1600/IMG_5225.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="202" src="https://4.bp.blogspot.com/-vbhoHbcrOK8/V0EiwDbhd2I/AAAAAAAA8zM/eCJ4ml71pXw98ObdxBagXXJBA48EbQ6WwCKgB/s400/IMG_5225.JPG" width="400" /></a><i><span style="color: cyan; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Here is an example. Chicken cylinder is 2.5 inches, Chicken internal temp I desire is 140 f and water temp is 140 f also. How long until pasteurized? It will take 3:57:3.....three hours and fifty seven minutes and three seconds. </span></i></div>
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<i><span style="color: cyan; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Raising the water temp to 140.5 (1/2 a degree more) shaves off almost an hour and the chicken internal temp will still be at 140 f degrees. It will take 2:57:27.... two hours and fifty seven minutes and twenty seven seconds.</span></i><i style="color: #a2c4c9; font-family: 'Trebuchet MS', sans-serif; font-size: x-large;"> </i></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done and dried off!!! If you want to sear them a bit they have to be really dry.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Simple grill for my stove for the searing. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I won't go into a lot of detail but you need to make a great sauce to go with this keto dinner. I used the Bovicetta for the base.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">You probably can't tell from the pic but there's Bovicetta nuggets of love floating around. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">In a large roasting pan cover the bottom of the pan with sauce. Lay your chicken across the top. Cover the chicken with more sauce and cheeses. I like Mozzarella, and all the previous listed cheeses. Roast until cheese is melted. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Since this is a low carb dinner I made cauliflower rice to go with the chicken. The chicken will be placed on top. </span><br />
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