nomdeplume's Profile
sous vide advice?
actually, this is 100% grass fed beef (not grained finished at all). i know the farmer and the processor and get directly from the processor as part of a grass fed coop. because this meat tends to be a little tougher, i thought it in particular would benefit from sous vide treatment.
sous vide advice?
can you clarify the chicken comment? would your friend care to share his work? i agree that probably for the home environment it wouldn't be wise to pull a thomas keller and sous vide brisket for 48 hours the first time out; but other cuts may benefit; although if it is something that could be cooked in less than four hours, is there a real benefit to sous vide? i would think not...
sous vide advice?
Thanks for all the advice. I was not brave enough to use my kitchen sink. I tried the crockpot, but it could not hold the temperature. So now I need a water circulotor or lab bath or some other such contraption. Or maybe the sink? Also, the meat required longer than expected to get tender. This needs more experimentation before I could really use this technique to enhance flavor and convenience. For the scientists out there - wouldn't searing after sous vide kill any bacteria? Just curious.
sous vide advice?
I would like to sous vide a 3lb sirlion roast; i tested my crock pot and it maintains a temperature of 130. Is that hot enough? Seems too low; perhaps if I browned afterward I could bring the temp up to 145 while still having it be tender? How long would I have to leave the roast in the pot to get it up to 130? If I used a big pot and a candy thermometer, what time and temp should I use?
how to cook a sirloin tip roast?
I got a small (2lbs) sirloin tip roast as part of a large order from a beef co-op. Can I just rub this herbs, brown, and slow roast like standing rib roast? The meet is actually vacuum packed, so I was thinking about also trying sous vide with a candy thermometer and then browning afterward. Any suggestions?
Lahey/Sullivan St Potato Pizza Revisited
I finally got around to making this potato pizza I've enjoyed so much;
See these posts:
http://chowhound.chow.com/topics/514691
http://chowhound.chow.com/topics/505775
I subbed active dry yeast for instant yeast. After 20 minutes in the mixer, my dough had not yet come together, so I added an additional 1/4 cup of flour. Then, I didn't have any plastic wrap, so I covered the bowl in foil. In a New England winter in an old wooden house with radiators, there is a lot of draft and dryness, so four hours later, all I had was few bubbles and not really any puffiness. Then I realized - duh - I have freezer bags. So I sprayed the bag with pam and plopped the dough in, sealed the bag and left it near the radiator. Two hours later, it looked great. I covered a jelly roll pan in parchment, plopped the dough on and spread it easily with oiled hands. Let it proof for 20 minutes while I made the topping. Did not quite spread the dough out to the edges but very nearly. I sliced the potatoes (only used four) and half an onion in the food processor with the 2mm slicing disc. Did not bother salting the potatoes, just mixed them with rosemary and kosher salt. Spread out the topping, drizzled olive oil and more salt, and popped it in the oven for 40 minutes. It did not stick at all to the parchment and the bottom was quite crisp even without using a stone or tile. Of course, it was fabulous; quite close to the original. What little was left was eaten cold this morning in front of the fridge! Next time I need to make a double batch. Can I just double the quantities in the dough? As the above makes clear, the recipe is fairly forgiving, so just use parchment, less topping, and make this immediately!
iso duck breast salad recipe
as part of a new years eve dinner party, i was assigned a poultry-based appetizer; i am leaning toward a duck salad and looking for the most delicious recipe out there - please advise! (could also do duck leg confit based salad)
how long can flour keep?
I have 18 month old flour. It has been stored in an airtight container from the day I bought it. It smells fine. Is it worth the risk or should I toss it?
holding a standing rib roast
thanks! if i go the 200 degree over route, what temp should I cook the roast to? 130?
holding a standing rib roast
I am making a three rib roast - my first attempt at a standing rib roast; I've been reading up on low and slow and browning and the various techniques, but what I need to know is how long and the best way I can hold it for an hour or two to account for the vagaries of a big family dinner and a synagogue service. Any advice?
farm-fresh eggs in metro boston?
Anyone know where to get local fresh eggs from pastured chickens? I would consider a CSA type arrangement or just happy to stop in a store that stocks them reliably
sumac in brookline?
Thanks for all the suggestions. Butcherie did not have sumac. I ended up going to Christine's b/c I had another errand in Cambridge. But thanks to striperguy I now have a late summer Sunday activity. Any particular road side you would recommend?
high end and open for lunch
Thanks for the tips. Anything else come to mind? That is still only a small fraction of the better restaurants...
high end and open for lunch
it seems a lot of the most expensive places are only open for dinner, e.g., prezza, oleana, meritage, hammersley's, clio -- as a random sample. is there anything expensive that's open for lunch besides radius?
Good Coffee?
Lol! Exactly my reaction when I moved to Brookline a year ago. Not sure what kind of coffee you like, but I have also been pleasantly surprised by Peets. They generally know what they're doing with espresso and some of the pastries are from Iggy's. The only coffee I like at Athan's is the iced coffee. For a simple cup of drip coffee and a breakfast pastry, you can also try Whole Foods.
Homemade Ricotta in the NY Times
here are some earlier threads on homemade ricotta. anyone get to make this yet?
http://www.chowhound.com/topics/451562
http://www.chowhound.com/topics/405577
Homemade Ricotta in the NY Times
Today's Times has a recipe for homemade ricotta. I have never tried this before, but it sounds easy and fabulous. Let me know if you have experience with this recipe or any other tips! I will also try to report back (probably won't get to this till the weekend).
can i serve a warm goat cheese salad at room temp?
the plan is make the salad, the dressing, and the toasted goat cheese rounds covered in bread crumbs, and pack them up for a picnic. does that sound reasonable? or is this the type of recipe that loses a lot if the goat cheese is not really warm?
Grilling red peppers for the first time
toaster oven! Why didn't I think of that. Thanks.
Grilling red peppers for the first time
Thanks. Could I do this with an electric oven/brioler or do I need a flame?
Grilling red peppers for the first time
Any advice? Should I use the grill? The broiler? For how long? And then I let it sit? And then I peel and discard?
Your Coffee Ritual and Eccentricities
I traded in the french press ritual for a superautomatic espresso machine. I stumble out of bed, turn it on, let it get up to temp, then my son (14 months) joins me to open the steam nozzle (he loves the steam nozzle), I press a button to get a nice rich shot made from intelligentsia's espresso roast (best i've ever had) and then i steam and foam some whole milk. Daily: styrofoam cup. Weekend: warmed cappuccino mug. the folks at intellgentsia know what they're doing, so between the careful roast and the richness and sweetness of whole milk, there is really no need additional sweetness...
iso easy, sweet cocktail recipe
something along the lines of a fuzzy navel, mojito, rum & cider, you get the picture.
Sabayon-need advice
this is probably too late, but for the record, zabayon can be refrigerated and served chilled; at least, there is a recipe for a chilled Zabayon in Hazan's Essentials.
Can I completely reheat a pot roast?
so what is in jfood's brisket, now that his beef bourg is famous and we are on the topic...
Can I completely reheat a pot roast?
By undercooked I meant cooking it slightly less than the time called for, as jfood does before he slices and finishes the braising.
By deglazing, I meant slightly reducing the braising liquid, depending on the amount left, and adding s/p, as suggested by Ms. Hazan in her pot roast braised in red wine recipe.
Interesting brisket technique. Do you think it will work with chuck?
My current plan is to braise, slice, and then reheat. I was assuming that I needed to leave out the last 30 minutes of cooking time, to avoid drying it out, but it sounds like that is not a problem.
Can I completely reheat a pot roast?
Thanks Dr. J. I was wondering whether to slice it or leave it whole. I guess slicing it in advance would be easier, and according to you, reheat more evenly.
Can I completely reheat a pot roast?
Or will this dry it out? I was planning to take it out a little undercooked, deglaze the pot, and then rewarm the meat and the sauce. Will this work?
Hazan's pot roast in wine recipe
Is it anywhere on the web? I can't find it. What ingredients go into it?
