Iron Chef WAYCT - What Are You Cooking Today

[Matty123]

Cheers Giles!

[Giles]

I would go lighter on the salt than the recipe calls for…..

[Matty123]

Thank you for that. I tend to have a heavy hand with salt too.

[Alex]

@Matty123 take a look at the blog a few posts up for some inspiration too. The chicken achai is great

[Matty123]

Thanks @Alex can u spot me a link for the blog. Not sure if you’re referring to foodhunt, rick steins or Maunika’s site.

[gautamkrisna]

Interesting fact- Do-Piyaza translates to "Twice the onion"

[Alex]

@Matty123:

Thanks @Alex can u spot me a link for the blog. Not sure if you’re referring to foodhunt, rick steins or Maunika’s site.

http://maunikagowardhan.co.uk

[Matty123]

Thanks Alex. I’m making a shooing list now!

[JDelage]

Starting a 72hrs sous-vide cook on 6 pieces of short ribs, about 2.5lbs…

[Giles]

What are you using as the heat source?

[Matty123]

That white cylinder heats and circulates the water. It’s an immersion circulator and yes Giles you want and need one.

[Matty123]

@JDelage  Make sure you cover the pot with plastic wrap or the water will Evaporate and the immersion circulator will shut off… and then your meat will be ruined. Either that or you will need to add water very often. Especially over the three nights you’re cooking.  Once the water level drops below that small hole In the side of the cylinder it automatically shuts off as a safety feature. It would burn out otherwise.

[Giles]

@Matty123:

That white cylinder heats and circulates the water. It’s an immersion circulator and yes Giles you want and need one.

I am in the process of building a large new kitchen on the side of the house.  Outside will be a large BBQ area, I do need one of those things, then I can pop outside to sear…..

[Matty123]

That’s a recipe for success my friend. There’s quite a few on the market now for home use. It’s the best home cooked steak I’ve ever had. Pre-sear on a very hot skillet, put it in the bag, put it in the water preset to 135F (temperature is at your preference to doneness) about an hour later and quick sear again. You’ll have a perfectly cooked steak. Takes a bit of reading and maybe trial and error but it’s a great tool to have and use.

[JDelage]

It's the third time I've used it. Our first cook was a big piece of chuck steak that ended up as good as a good rib eye, for 1/3 the price.

I've read (in Myrvhold's Modernist Cusine for Home) that pre-searing can lead to some off taste, but searing afterwards is a must do.

[Matty123]

I didn’t get any off taste on a 1 hour steak.  The Maillard reaction is real, But I’m not sure about it’s affect on 3 day cooks. Regardless. I’ve done 3 day pork belly (no pre-sear) and it’s a pain in the ass to keep
Adding water IMO. Glad wrap takes that out of the equation. Also a 10 quart  Cambro container is nice for larger cuts. I’ve had my Nomiku immersion circulator for 4 years now and I love it. Good
Luck with yours. If you have the taste for it, Duck Confit is amazing by sous vide method.

[Matty123]

@JDelage is the mat the Chef steps Joule?

[JDelage]

Yes, it's the Joule.

I'll probably buy a lided container shortly.

The pre-sear warning was specific to the 72hrs short rib recipe, so maybe it doesn't apply on shorter cooks.

[Giles]

Jamie Oliver's Hunters Stew…

[JDelage]

That looks good! What's the meat?