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how many of you guys cook??? - Page 185

post #2761 of 2857
Quote:
Originally Posted by Clayton SF View Post
 

Vichyssoise with sous-vide poached shrimp.

Sous-vide filet mignon with cauliflower in Cambozola cheese sauce and roasted garlic and sage brown butter.

 

 

Warning: Spoiler! (Click to show)
 

 

Nice wine...I showed M and she wants to open a bottle...:D

I just ate and now I am hungry again.

post #2762 of 2857
Kachina? I need to bring back a case next time in SF.
post #2763 of 2857
It's the Monaco race weekend, baby!








Which means it's time for Là Zǐ Jī and my annual contribution to the thread.

Killing the flames with copious caipirinhas this time.
post #2764 of 2857

^ Yes! Yes! Yes! I so want to make this dish again. Thanks for the inspiration--again. :)

post #2765 of 2857
Quote:
Originally Posted by Clayton SF View Post
 

Vichyssoise with sous-vide poached shrimp.

Sous-vide filet mignon with cauliflower in Cambozola cheese sauce and roasted garlic and sage brown butter.

 

Clayton, what'd you sous-vide the filets to?  110F, then sear, then carry over rest 10 mins to rare?

 

What's your take on at home, in-fridge dry aging?  I've done it a few times, can't quite say it produced a tangible boost in flavor, particularly given post-cook salts / mounts / sauces.  I'm a butter / shallot / whiskey flambe / heavy cream / cracked pepper sauce fan myself.

 

I pair that richness with bitter greens & citrus acid -- shaved brussels, fennel, frisee with tart eureka lemon oil and fleur del sel. 

post #2766 of 2857

Head-Fi party at your place.

post #2767 of 2857
Quote:
Originally Posted by deadie View Post
 

 

Clayton, what'd you sous-vide the filets to?  110F, then sear, then carry over rest 10 mins to rare?

 

What's your take on at home, in-fridge dry aging?  I've done it a few times, can't quite say it produced a tangible boost in flavor, particularly given post-cook salts / mounts / sauces.  I'm a butter / shallot / whiskey flambe / heavy cream / cracked pepper sauce fan myself.

 

I pair that richness with bitter greens & citrus acid -- shaved brussels, fennel, frisee with tart eureka lemon oil and fleur del sel. 

sous vide filet? probably at 130F. then quick 1 min. sear on each side, giving medium rare...

post #2768 of 2857
Quote:
Originally Posted by kugino View Post
 

sous vide filet? probably at 130F. then quick 1 min. sear on each side, giving medium rare...

 

That is correct. 130F. Although I this time I cooked my steaks at 135F (medium) with a 1 min. sear on each side. It was also excellent. I like my steaks served with a green peppercorn sauce.

 

By the way, has anyone successfully cooked sous vide, meat labeled London Broil? Or any other way? (Some say it's a method; some say it's a cut. This particular meat is advertised as London Broil.)

post #2769 of 2857

Clay oven-baked yogurt chicken and cucumber raita.

 

post #2770 of 2857
Quote:
Originally Posted by Pudu View Post


Which means it's time for Là Zǐ Jī and my annual contribution to the thread.

This is done right! They key is using the chopped wings. You cannot get the meat off the bone without total chili saturation!

Quote:
Originally Posted by Clayton SF View Post
 

^ Yes! Yes! Yes! I so want to make this dish again. Thanks for the inspiration--again. :)

Clayton...let's do this!

post #2771 of 2857
Quote:
Originally Posted by Clayton SF View Post
 

Clayton, if you get the larger pot, they can fit your whole name on the bottom!

post #2772 of 2857
Quote:
Originally Posted by parbaked View Post
 

This is done right! They key is using the chopped wings. You cannot get the meat off the bone without total chili saturation!

Clayton...let's do this!


Yes. When? We need to go shopping.

post #2773 of 2857

Isn't a London Broil a flank steak, that's broiled after having been marinated for a loooong time?  Cut thin, but still tough cause it's a flank steak.

post #2774 of 2857
Quote:
Originally Posted by Clayton SF View Post
 


Yes. When? We need to go shopping.

YGPM...

:beerchug: 

post #2775 of 2857
Quote:
Originally Posted by Eee Pee View Post
 

Isn't a London Broil a flank steak, that's broiled after having been marinated for a loooong time?  Cut thin, but still tough cause it's a flank steak.

Yes, except you can "London Broil" any tough cut - mostly from the round, which includes the flank steak.

If one buys meat labelled "London Broil" it won't necessarily be flank.

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