JeffGu
Been here much more than a while
- Location
- Osceola, Nebraska
Food Thread
- Thread starter Leroy
- Start date
- Location
- Chardon, OH
Beef Short Ribs, w/ black pepper & Accent seasoning (MSG) – braised (sous vide) 140°F for 72 hrs
French fries – homemade (hand cut & deep fried in corn oil)
Stubbs Spicy BBQ sauce
Au Jus – from beef sous vide
Note: I also cooked some de-boned beef short rib meat at the same time. It was trimmed of fat. In spite of cooking in a sous vide bag to maintain moistness, it tasted very dried, due to the lack of any fat.
French fries – homemade (hand cut & deep fried in corn oil)
Stubbs Spicy BBQ sauce
Au Jus – from beef sous vide
Note: I also cooked some de-boned beef short rib meat at the same time. It was trimmed of fat. In spite of cooking in a sous vide bag to maintain moistness, it tasted very dried, due to the lack of any fat.
VenasNursery
Been here much more than a while
- Location
- Michigan
tortilla
Egg
Plantain
Bacon
Avocado
Feta
BREAKFAST!!!!
- Location
- Chardon, OH
That looks good !
You do low carb or keto?
VenasNursery
Been here much more than a while
- Location
- Michigan
- Location
- Chardon, OH
That Chix looks Great ! !
Oh man, it was
- Location
- Chardon, OH
Oysters – deep fried - (flour, egg wash, panko bread crumbs) – 3 min.
French fries – hand-cut – 20 min.
Corn oil fryer at 325°
Cocktail sauce (ketchup & horseradish)
French fries – hand-cut – 20 min.
Corn oil fryer at 325°
Cocktail sauce (ketchup & horseradish)
Need some green stuff man...looks great though
- Location
- Chardon, OH
I had some pistachio's while I was prep'g ? ? ?
- Location
- Chardon, OH
- Location
- Chardon, OH
Beef short ribs – Cross-cut / Flanken style (Ribs / meat cut ~ ½” Thk)
Black pepper & Accent seasoning (MSG)
Braised (Sous Vide in bag): 140° F for 72 hrs
Quick pickle Radish & Carrot discs (1/16 to 1/8” Thk)
Rice vinegar, Water, Maple syrup, Salt, pepper flakes – 2 hrs
French fries – hand cut & deep fried
Deep fried zucchini (flour, egg wash, panko)
Stubb’s BBQ sauce
Black pepper & Accent seasoning (MSG)
Braised (Sous Vide in bag): 140° F for 72 hrs
Quick pickle Radish & Carrot discs (1/16 to 1/8” Thk)
Rice vinegar, Water, Maple syrup, Salt, pepper flakes – 2 hrs
French fries – hand cut & deep fried
Deep fried zucchini (flour, egg wash, panko)
Stubb’s BBQ sauce
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks really good
VenasNursery
Been here much more than a while
- Location
- Michigan
Was the short ribs smoked?
- Location
- Chardon, OH
Thanks.
I was REALLY good. No smoke.
The Stubb's Smokey Mesquite BBQ sauce was only used for dipping the fries.
It was my first try w/ that cut of beef rib.
I was extremely tender; but at 140°F for 72 hrs, my boots should be tender.
VenasNursery
Been here much more than a while
- Location
- Michigan
Ribs in a crockpot?
- Location
- Chardon, OH
Ribs cooked w/ Sous Vide technique.
The ribs, spices, etc. are vacuum sealed in a plastic bag.
It is then cooked in a temperature controlled water bath. +/- 1°F
The plastic bag retains all of the moisture. Some liquid will cook out of the meat, but this maintains 100% humidity, and results in a nice Au Jus sauce.
It may seem $$$. But the food quality is very consistent. All parts cooked to the same temp.
Set the temp; set the time; walk away.
No clean-up. Throw away the plastic bag.
I frequently cook 2 bags at the same time. One is leftovers, sealed in a bag that goes into the fridg.
You can sear the meat, etc. after removing it from the bag; but I don't bother most of the time.
There are now many brands of Sous Vide devices:
SousVide Supreme (11L)
SousVide Supreme is the world's finest water oven for home cooks and culinary professionals. The all-in-one, easy to use sous vide cooking appliance for perfectly cooked gourmet quality meals. The stainless steel model offers generous cooking capacity, energy efficiency, and counter top appeal.
sousvidesupreme.com
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