[parbaked]

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

Spoiler: Warning: Spoiler!

   

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

I just ate and now I am hungry again.

 

[jc9394]

Kachina? I need to bring back a case next time in SF.

 

[Pudu]

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.

 

[Clayton SF]

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

 

[deadie]

  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. 

 

[Eee Pee]

Head-Fi party at your place.

 

[kugino]

   
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...

 

[Clayton SF]

  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.)

 

[Clayton SF]

Clay oven-baked yogurt chicken and cucumber raita.
 

 

[parbaked]

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!

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

Clayton...let's do this!

 

[parbaked]

 

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

 

[Clayton SF]

  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.

 

[Eee Pee]

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.

 

[parbaked]

 
Yes. When? We need to go shopping.

YGPM...

 

 

[parbaked]

  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.