I put a little pork roast in my sous vide before I left for work and it has been cooking at 149°F for 10 hours (the time and temperature recommended by my coworker's guide). I had yet to do a pork roast so I'm excited to see the results.
That temp seems high for a pork roast, at least when done by usual roast and rest methods.
How'd it turn out via sous vide?
It was medium-well in the center and closer to well on the ends in terms of texture, but very juicy, I think next time I'll drop the temperature closer to 140.
I think at 140 you'll be right in the sweet spot. Should be medium-rare and juicy as hell. I normally roast to 135 and then let the resting carry over do the finishing work. Since you won't have a rest required (but still not a bad idea), you should be right where you want to be!
"zip, i dunno what it is about you, but there's something very cat-like about your face. i can't really place it. you'd make a good mountain lion." Hail, Satan!Satans Post
What's a good sauce for pasta that isn't tomato or cream based?
Traditional Italian Ragu or even as variant of Ragu Bolognese skips the tomato. The base is the onion, selery, carrot, and the meat.
Butter and Parmegiano is also pretty good.
Cacio e Pepe (Rome's peppery mac and cheese) and Aglio e Olio (just garlic and good olive oil). Best part is they only take about 3 or 4 minutes longer than it takes to boil the pasta.
Also, Carbonara. Not that shitty Olive Garden version full of heavy cream, the real version uses just eggs, guanciale (or bacon), and cheese.
The key to all three of these sauces (and most all Italian sauces) is the salty starchy pasta water to emulsify everything into a delicious sauce.
I have so much leftovers now because tikka masala is so filling.
I want to get my friends to try a bit of it but they are night owls and not really up yet.
+1
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Friends, it is with a heavy heart that I announce the passing of the big rubber band that was the perfect size to secure plastic wrap over my mixing bowl when making bread. After years of faithful service, it finally succumbed to rubber fatigue and snapped me right in my face and made me flail around like Lou Costello for a couple of seconds.
In lieu of flowers, please check your workplace supply closet and see if you can find one of those skinny rubber bands that are like eight inches long and mail it to me. You sometimes see them holding several large envelopes together.
In almost every city I've lived in, there's an indian wholesaler who can sell you almost suspiciously cheap herbs, spices, and nuts, and every time I move I make it a mission in the first months to find this gastronomic shangri-la.
The main problem is it's usually somewhere out in the burbs.
In Perth we are blessed with Kakulas Bros. You can get a big ice-scoop full of any imaginable spice for the same price as one of the tiny supermarket jars.
Friends, it is with a heavy heart that I announce the passing of the big rubber band that was the perfect size to secure plastic wrap over my mixing bowl when making bread. After years of faithful service, it finally succumbed to rubber fatigue and snapped me right in my face and made me flail around like Lou Costello for a couple of seconds.
In lieu of flowers, please check your workplace supply closet and see if you can find one of those skinny rubber bands that are like eight inches long and mail it to me. You sometimes see them holding several large envelopes together.
I've got a whole bag of those fuckin things that my supply guys sent me for some reason in lieu of the regular sized ones, I hate them and don't know what to do with them.
That's my story.
Also I'm going to bake some bread tomorrow and I'm going to try the Dutch oven thing so I guess that'll be cool or whatever.
Friends, it is with a heavy heart that I announce the passing of the big rubber band that was the perfect size to secure plastic wrap over my mixing bowl when making bread. After years of faithful service, it finally succumbed to rubber fatigue and snapped me right in my face and made me flail around like Lou Costello for a couple of seconds.
In lieu of flowers, please check your workplace supply closet and see if you can find one of those skinny rubber bands that are like eight inches long and mail it to me. You sometimes see them holding several large envelopes together.
I cannot recommend this plastic wrap enough, shouldn't even require a rubberband. It's quite expensive for plastic wrap, I'll be honest, but it has a sliding cutter on it so you don't have to fuss with the box at a funny angle to tear your shrink wrap just right, or worry about it caving and clinging to itself. I use it with OXO plastic mixing bowls and it does a damn dandy deal.
Friends, it is with a heavy heart that I announce the passing of the big rubber band that was the perfect size to secure plastic wrap over my mixing bowl when making bread. After years of faithful service, it finally succumbed to rubber fatigue and snapped me right in my face and made me flail around like Lou Costello for a couple of seconds.
In lieu of flowers, please check your workplace supply closet and see if you can find one of those skinny rubber bands that are like eight inches long and mail it to me. You sometimes see them holding several large envelopes together.
Godspeed, old friend.
Meanwhile, I had a thought.
Now all regular and some occasional readers of Serious Eats will be aware of the extreme deliciousness of slow cooked tomato sauces for pasta (tl;dr: lots of good tomatoes + various aromatics and umami-bringers in a big dish, leave them to cook in a low oven for a long time and enjoy the glorious, deep, layered, caremelised flavours that a bunch of tomatoes develop when you cook 'em this way.)
But I also kinda like the zingy acidity of the 10 minute stove-top kind too.
But what if one were to combine the two? Supposing I used ~3/4 of the tomatoes (and appropriate extra ingredients), and then towards the end, added the freshness of new tomatoes, fresh basil, etc.?
I put a little pork roast in my sous vide before I left for work and it has been cooking at 149°F for 10 hours (the time and temperature recommended by my coworker's guide). I had yet to do a pork roast so I'm excited to see the results.
That temp seems high for a pork roast, at least when done by usual roast and rest methods.
How'd it turn out via sous vide?
It was medium-well in the center and closer to well on the ends in terms of texture, but very juicy, I think next time I'll drop the temperature closer to 140.
I think at 140 you'll be right in the sweet spot. Should be medium-rare and juicy as hell. I normally roast to 135 and then let the resting carry over do the finishing work. Since you won't have a rest required (but still not a bad idea), you should be right where you want to be!
Anywhere between 135-140 you should be able to let it rest and, based on the size of the roast and size of pan you have, you can then sear it for extra yummy
webguy20I spend too much time on the InternetRegistered Userregular
I'm baking a root vegetable casserole right now and it will be paired with seared top sirloin steak in a red wine and butter pan sauce. Paired with a nice red wine. We have dessert from a local patisserie that is awesome, I have a strawberry cheesecake and my wife has a salted caramel chocolate cake with buttercream vanilla ganache. Afterwards we're going to hang out and build lego sets.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Greek yogurt or regular-ass yogurt?
You could make tzatziki, or... some kinds of coleslaw call for yogurt I think? Pretty much all of my recipes call for Greek yogurt so I'm moderately stumped here, which I didn't expect because I use yogurt all the time!. A lot of breakfast cakes call for yogurt or sour cream I think, so maybe a coffee cake or a quickbread?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
+1
JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited February 2020
Lots of flatbread recipes also use yogurt for their fat content. Wrap that tikka up right.
Lots of flatbread recipes also use yogurt for their fat content. Wrap that tikka up right.
Flatbread is tempting...
I was going to wait until tomorrow, but I have tomorrow off and wanted the bread ready for lunch so I pulled up a couple of recipes. They're literally flour and yogurt plus leavening agents. After some initial mishaps (?) involving yogurt to flour ratios, I got something that resembled dough. This maaaay have resulted in more dough than anticipated so my first flatbread attempts were very large.
Subsequent attempts were closer to the appropriate thickness and I'll use those for lunch with tikka masala tomorrow. The thick ones I cut open and stuffed with cheddar cheese for a snack tonight.
You could make tzatziki, or... some kinds of coleslaw call for yogurt I think? Pretty much all of my recipes call for Greek yogurt so I'm moderately stumped here, which I didn't expect because I use yogurt all the time!. A lot of breakfast cakes call for yogurt or sour cream I think, so maybe a coffee cake or a quickbread?
Yoghurt is really nice in cakes, it can also be thinned with water or milk and used in place of buttermilk in recipes.
I also like making creamy tangy pasta sauces with a bit of yoghurt, olive oil, salt and pepper, and sautéed garlic and onion.
+2
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I thought of a possible buttermilk substitute but I didn't want to advocate for that without having done it myself, haha.
I'm having some friends over for dinner on Saturday and my current menu is:
Caesar salad
Chicken roasted with preserved lemon butter
Bulgur with tomato, aubergine and preserved lemon yoghurt
And I was talking about making cookies for dessert but then my brother and my friend yelled at me for taking on too many things so I just don't KNOW
I guess I have homemade ice cream left over...
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Making some beer bread and it's proofing in a turned off oven right now and the kitchen smells reeeeeeeal interesting.
Later tonight I'll be doing another basque-style cheesecake (the first one was loved, but I want to try for a darker shell), some broccoli cheddar soup, some lemon-pepper fondant potatoes, and a winter salad.
Posts
And I was only able to get low fat yogurt.
I hope it still turns out ok.
I'm going to have to use paprika and cayenne instead of the chili powder the recipe calls for and no fenugreek.
I think at 140 you'll be right in the sweet spot. Should be medium-rare and juicy as hell. I normally roast to 135 and then let the resting carry over do the finishing work. Since you won't have a rest required (but still not a bad idea), you should be right where you want to be!
low fat yogurt will be fine (I can never find full fat either)
It is soooooo good
Cacio e Pepe (Rome's peppery mac and cheese) and Aglio e Olio (just garlic and good olive oil). Best part is they only take about 3 or 4 minutes longer than it takes to boil the pasta.
Also, Carbonara. Not that shitty Olive Garden version full of heavy cream, the real version uses just eggs, guanciale (or bacon), and cheese.
The key to all three of these sauces (and most all Italian sauces) is the salty starchy pasta water to emulsify everything into a delicious sauce.
I want to get my friends to try a bit of it but they are night owls and not really up yet.
In lieu of flowers, please check your workplace supply closet and see if you can find one of those skinny rubber bands that are like eight inches long and mail it to me. You sometimes see them holding several large envelopes together.
In Perth we are blessed with Kakulas Bros. You can get a big ice-scoop full of any imaginable spice for the same price as one of the tiny supermarket jars.
I've got a whole bag of those fuckin things that my supply guys sent me for some reason in lieu of the regular sized ones, I hate them and don't know what to do with them.
That's my story.
Also I'm going to bake some bread tomorrow and I'm going to try the Dutch oven thing so I guess that'll be cool or whatever.
I cannot recommend this plastic wrap enough, shouldn't even require a rubberband. It's quite expensive for plastic wrap, I'll be honest, but it has a sliding cutter on it so you don't have to fuss with the box at a funny angle to tear your shrink wrap just right, or worry about it caving and clinging to itself. I use it with OXO plastic mixing bowls and it does a damn dandy deal.
Godspeed, old friend.
Meanwhile, I had a thought.
Now all regular and some occasional readers of Serious Eats will be aware of the extreme deliciousness of slow cooked tomato sauces for pasta (tl;dr: lots of good tomatoes + various aromatics and umami-bringers in a big dish, leave them to cook in a low oven for a long time and enjoy the glorious, deep, layered, caremelised flavours that a bunch of tomatoes develop when you cook 'em this way.)
But I also kinda like the zingy acidity of the 10 minute stove-top kind too.
But what if one were to combine the two? Supposing I used ~3/4 of the tomatoes (and appropriate extra ingredients), and then towards the end, added the freshness of new tomatoes, fresh basil, etc.?
Stupid idea?
Anywhere between 135-140 you should be able to let it rest and, based on the size of the roast and size of pan you have, you can then sear it for extra yummy
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Problem now is that I have half a tub (1lb ish) of leftover plain yogurt. What do I make with it?
Overnight oats.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Ha! While the stuff is good, I am looking for some variety.
Not a huge fan of oats, unfortunately.
You could make tzatziki, or... some kinds of coleslaw call for yogurt I think? Pretty much all of my recipes call for Greek yogurt so I'm moderately stumped here, which I didn't expect because I use yogurt all the time!. A lot of breakfast cakes call for yogurt or sour cream I think, so maybe a coffee cake or a quickbread?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
It was a very involved production, but wow, what flavor
Flatbread is tempting...
I was going to wait until tomorrow, but I have tomorrow off and wanted the bread ready for lunch so I pulled up a couple of recipes. They're literally flour and yogurt plus leavening agents. After some initial mishaps (?) involving yogurt to flour ratios, I got something that resembled dough. This maaaay have resulted in more dough than anticipated so my first flatbread attempts were very large.
Subsequent attempts were closer to the appropriate thickness and I'll use those for lunch with tikka masala tomorrow. The thick ones I cut open and stuffed with cheddar cheese for a snack tonight.
I also like making creamy tangy pasta sauces with a bit of yoghurt, olive oil, salt and pepper, and sautéed garlic and onion.
I'm having some friends over for dinner on Saturday and my current menu is:
Caesar salad
Chicken roasted with preserved lemon butter
Bulgur with tomato, aubergine and preserved lemon yoghurt
And I was talking about making cookies for dessert but then my brother and my friend yelled at me for taking on too many things so I just don't KNOW
I guess I have homemade ice cream left over...
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I don't know if that's actually a thing, but it always turns out great!
It is not, according to Food Doctor Rosemarie Trout.
Naan bread.
fine dining in the Rehab rec room style
hmmmmmm
that sounds like a made up name and position
Yeah who would name their kid Food Doctor and what kind of job is a Rosemarie Trout?
Last I read was that it doesn't actually lock in the juices, but it does make the meat taste juicier by creating a contrastingly crisp outer layer.
So if it tastes good to you, you are successfully searing your meat.
https://en.wikipedia.org/wiki/Maillard_reaction
It doesn't lock in any juices, but it creates some really delicious byproducts, so it improves the quality of the food.
And if it doesn't taste good to you, I apologize, because you're missing out.
Later tonight I'll be doing another basque-style cheesecake (the first one was loved, but I want to try for a darker shell), some broccoli cheddar soup, some lemon-pepper fondant potatoes, and a winter salad.
The bread turned out well!
I took no other pictures because broccoli soup needs very specific lighting to not look like crap
Update: Turning a few slices of this into cheese covered croutons under the broiler for the soup was great!
Learning that parchment paper will catch on fire under the broiler was less great!
homina homina homina
Pretty good, would make again.