Iron Chef WAYCT - What Are You Cooking Today
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Is that from the vacuum @Matty123?
Interesting read about the method. I bet it is so tender, melt in the mouth stuff.
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Thanks Bryan. Yeah it’s from the Sous vide aka immersion circulator method. I wish I took photos as I went but since it was my first time I wanted to focus. And yes it’s very tender. Anyone ever wants to come over for dinner please do. Cooking for Others is my favorite.
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When living overseas, one of the biggest bummers is not being able to find the comfort foods that you love from "back home"… Sometimes you can find them, but then it typically costs you an arm and a leg for something that would normally be dirt cheap. That's fine every now and then, but it gets VERY annoying after a while, and you find yourself thinking "I can just make it myself!". Well, my wife is that person.
During her (Almost) one year in England so far, she has amazed me over and over again... In the past, she's made her own tofu and nattou (Ewwwww......), and adapted countless recipes so she can still make/enjoy her favorite home foods. Yesterday, her new food adventure was making kimchi for the first time. It's a Korean food, but a staple all across Asia.
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My dad was in the Army, and while he was stationed in Korea, he developed a taste for kimchi. Years later, he decided to make his own, included the very traditional decision to bury it in the back yard to properly ferment.
As you might imagine, the rest of the family was completely uninterested in sharing when he dug it up a couple of months later…
I love the stuff now, though.
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Looks good man. You gonna bury it in the back yard?
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bag hands. -
Lol, the recipe calls for a mere 3 days in a dark, cool place. We're using the fridge to see how it turns out… If we feel it needs a stronger punch next time, we'll opt for the downstairs pantry
And for the record, though she wanted gloves as an extra layer of protection inside the bags, the "pro-tip" was to use freezer bags as gloves
. Apparently, using regular cooking gloves (Not rubber... Not latex... Idk), the oils and smells (Garlic, and fermented shrimp... Yum!) will still pass through onto your skin. When she unbagged her hands after 30mins of rubbing all that stinky goodness on the cabbages, we could barely smell anything. -
Sous vide short rib. Water bath 170F for 16 hours then under the broiler for 3 minutes each side
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My favorite Soup. Onion Soup, that has onions and garlic sautéed in butter. Then simmered in Beef broth, white wine, bacon and bay leaf. Remove the bacon and bay leaf, puree the onions and garlic. return to the broth, thicken with egg yolks, heavy cream and port wine. Then top with toasted bread and gruyere cheese and broil.
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Last night:
Egg Curry
Lamb Dopiaza
Beef Madras
Scorching Chicken
Bengali Cholar Dal
Maldiivian Ultra Hot Chili Relish - made for me and smuggled out of the restaurant kitchen by a Maldivian waiter who appreciated that I liked all things hot and spicy….
This morning, breakfast of champions, left over egg curry…
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