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Ophelia
Mar 21, 2016, 5:57:39 AM3/21/16
to
Well, I got my beef sorted and in the fridge on Friday. I read a lot of
recipes but mostly stuck to the one you posted. I was late getting started
because I tried to get some sodium nitrite on line but I couldn't find a
company who will send it to the UK. I wasn't overly bothered because I know
you had said it was mainly for the colour but I thought I would give it a
try. If I ever manage to get any I will try it out.
As you know we don't like spicy stuff so into the water I mixed salt,
carrots, onions (as per the recipe) as well as dried mushrooms and Italian
seasoning which we love. I took my life in my hands and bought some paprika
of which I used a fair amount. It was only later I realised I had used the
sweet paprika ... so, it should be interesting ...
It was a 5lbs joint so cut it in half as was advised and it has been
sitting in the fridge since then. I occasionally lift the lid and give it a
poke:)
I have to say it does smell good:) I will take it out on Wednesday and cook
it.
Does every one here boil it on the hob or will it do well in the slow
cooker? Am I right in thinking you cook yours with potatoes and cabbage?
Incidentally I did find out about Prontocure (the stuff I was asking about
long ago) and it is used as a dry rub. Does anyone here use dry rub on
their meats?
--
http://www.helpforheroes.org.uk/shop/
recipes but mostly stuck to the one you posted. I was late getting started
because I tried to get some sodium nitrite on line but I couldn't find a
company who will send it to the UK. I wasn't overly bothered because I know
you had said it was mainly for the colour but I thought I would give it a
try. If I ever manage to get any I will try it out.
As you know we don't like spicy stuff so into the water I mixed salt,
carrots, onions (as per the recipe) as well as dried mushrooms and Italian
seasoning which we love. I took my life in my hands and bought some paprika
of which I used a fair amount. It was only later I realised I had used the
sweet paprika ... so, it should be interesting ...
It was a 5lbs joint so cut it in half as was advised and it has been
sitting in the fridge since then. I occasionally lift the lid and give it a
poke:)
I have to say it does smell good:) I will take it out on Wednesday and cook
it.
Does every one here boil it on the hob or will it do well in the slow
cooker? Am I right in thinking you cook yours with potatoes and cabbage?
Incidentally I did find out about Prontocure (the stuff I was asking about
long ago) and it is used as a dry rub. Does anyone here use dry rub on
their meats?
--
http://www.helpforheroes.org.uk/shop/
sf
Mar 21, 2016, 10:06:18 AM3/21/16
to
On Mon, 21 Mar 2016 09:57:04 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:
> Well, I got my beef sorted and in the fridge on Friday. I read a lot of
> recipes but mostly stuck to the one you posted. I was late getting started
> because I tried to get some sodium nitrite on line but I couldn't find a
> company who will send it to the UK. I wasn't overly bothered because I know
> you had said it was mainly for the colour but I thought I would give it a
> try. If I ever manage to get any I will try it out.
>
> As you know we don't like spicy stuff so into the water I mixed salt,
> carrots, onions (as per the recipe) as well as dried mushrooms and Italian
> seasoning which we love. I took my life in my hands and bought some paprika
> of which I used a fair amount. It was only later I realised I had used the
> sweet paprika ... so, it should be interesting ...
>
> It was a 5lbs joint so cut it in half as was advised and it has been
> sitting in the fridge since then. I occasionally lift the lid and give it a
> poke:)
>
> I have to say it does smell good:) I will take it out on Wednesday and cook
> it.
>
> Does every one here boil it on the hob or will it do well in the slow
> cooker? Am I right in thinking you cook yours with potatoes and cabbage?
I don't see why the slow cooker wouldn't work for you, in fact I was
thinking I'd try this year's corned beef in the slow cooker. You'd be
a better guesser as far as when to put the vegetables in. What I do
on the stovetop is put some carrots & onions in with the beef from the
begriming and toss them at the end in favor of fresh. I don't like
mushy vegetables, so I don't dump them in all at once. I add them in
the order that they cook: longest first, fastest last and finish off
the corned beef in the oven with that mustard and brown sugar glaze.
To do that, take your corned beef out a little early or it will over
cook in the oven and fall apart on you when you slice it (against the
grain). That's fine when you have hash in mind, but you want nice
slices for a plate meal.
BTW: I skipped corned beef on the 17th due to a lot of reasons. My
children gave me an Anova sous vide for my birthday yesterday, so I'll
probably skip trying out the slow cooker on corned beef for the first
time and go straight to sous vide. Why not? I buy commercial. I was
going to buy it from the place that supplies the local restaurants,
but if I buy a grocery store corned beef, it comes vacuum packed - so
it's sous vide ready. :)
wrote:
> Well, I got my beef sorted and in the fridge on Friday. I read a lot of
> recipes but mostly stuck to the one you posted. I was late getting started
> because I tried to get some sodium nitrite on line but I couldn't find a
> company who will send it to the UK. I wasn't overly bothered because I know
> you had said it was mainly for the colour but I thought I would give it a
> try. If I ever manage to get any I will try it out.
>
> As you know we don't like spicy stuff so into the water I mixed salt,
> carrots, onions (as per the recipe) as well as dried mushrooms and Italian
> seasoning which we love. I took my life in my hands and bought some paprika
> of which I used a fair amount. It was only later I realised I had used the
> sweet paprika ... so, it should be interesting ...
>
> It was a 5lbs joint so cut it in half as was advised and it has been
> sitting in the fridge since then. I occasionally lift the lid and give it a
> poke:)
>
> I have to say it does smell good:) I will take it out on Wednesday and cook
> it.
>
> Does every one here boil it on the hob or will it do well in the slow
> cooker? Am I right in thinking you cook yours with potatoes and cabbage?
thinking I'd try this year's corned beef in the slow cooker. You'd be
a better guesser as far as when to put the vegetables in. What I do
on the stovetop is put some carrots & onions in with the beef from the
begriming and toss them at the end in favor of fresh. I don't like
mushy vegetables, so I don't dump them in all at once. I add them in
the order that they cook: longest first, fastest last and finish off
the corned beef in the oven with that mustard and brown sugar glaze.
To do that, take your corned beef out a little early or it will over
cook in the oven and fall apart on you when you slice it (against the
grain). That's fine when you have hash in mind, but you want nice
slices for a plate meal.
BTW: I skipped corned beef on the 17th due to a lot of reasons. My
children gave me an Anova sous vide for my birthday yesterday, so I'll
probably skip trying out the slow cooker on corned beef for the first
time and go straight to sous vide. Why not? I buy commercial. I was
going to buy it from the place that supplies the local restaurants,
but if I buy a grocery store corned beef, it comes vacuum packed - so
it's sous vide ready. :)
>
> Incidentally I did find out about Prontocure (the stuff I was asking about
> long ago) and it is used as a dry rub. Does anyone here use dry rub on
> their meats?
--
sf
> Incidentally I did find out about Prontocure (the stuff I was asking about
> long ago) and it is used as a dry rub. Does anyone here use dry rub on
> their meats?
--
Ophelia
Mar 21, 2016, 11:01:05 AM3/21/16
to
"sf" <s...@geemail.com> wrote in message
news:j6vvebdbttll5vv3e...@4ax.com...
>> Does every one here boil it on the hob or will it do well in the slow
>> cooker? Am I right in thinking you cook yours with potatoes and cabbage?
>
> I don't see why the slow cooker wouldn't work for you, in fact I was
> thinking I'd try this year's corned beef in the slow cooker. You'd be
> a better guesser as far as when to put the vegetables in. What I do
> on the stovetop is put some carrots & onions in with the beef from the
> begriming and toss them at the end in favor of fresh. I don't like
> mushy vegetables, so I don't dump them in all at once. I add them in
> the order that they cook: longest first, fastest last and finish off
> the corned beef in the oven with that mustard and brown sugar glaze.
> To do that, take your corned beef out a little early or it will over
> cook in the oven and fall apart on you when you slice it (against the
> grain). That's fine when you have hash in mind, but you want nice
> slices for a plate meal
>
> BTW: I skipped corned beef on the 17th due to a lot of reasons. My
> children gave me an Anova sous vide for my birthday yesterday, so I'll
> probably skip trying out the slow cooker on corned beef for the first
> time and go straight to sous vide. Why not?
Why not indeed and if you think it is a good thing to do, will cook mine
> children gave me an Anova sous vide for my birthday yesterday, so I'll
> probably skip trying out the slow cooker on corned beef for the first
> time and go straight to sous vide. Why not?
sous vide too:)
Happy Birthday for yesterday:)) I hope you enjoy your sous vide as much as
I do mine:)
I suspect we will need to soak them well first, yes? Remember there will be
no liquid in there to dilute the salt etc?
Incidentally your method of finishing off in the oven will work very well.
Just be sure to cook the meat rare. Any meat I cook sous vide, I always
brown in a very hot pan or oven after it comes out.
I buy commercial. I was
> going to buy it from the place that supplies the local restaurants,
> but if I buy a grocery store corned beef, it comes vacuum packed - so
> it's sous vide ready. :)
until at least Wednesday but I am happy to leave it longer if you intend to
do your sooner.
--
http://www.helpforheroes.org.uk/shop/
sf
Mar 21, 2016, 7:27:58 PM3/21/16
to
On Mon, 21 Mar 2016 15:00:32 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:
Commercial corned beef in the USA isn't over salted anymore (I expect
to buy a major brand, like Shenson's), so I'm not stressing about
that. In fact, it can go directly into the oven if that's the way we
want to cook it from the git go.
the oven. I miss it when I don't.
shopping on Wednesday - so the timing sounds perfect.
I'm a complete novice at this, haven't even read the manual yet and
have no RL friends who own one (that I know of)... so I'll need online
help with whatever I attempt. Are you game?
First question: Do you bring the water up to temp before putting the
food in, or can I put cold/room temp food in cool water like I do with
a slow cooker?
Second question: How long per pound and at what temperature do you
sous vide beef? I definitely don't want my corned beef rare. With a
brisket, rare means it's still tough.
I was hoping to practice on vegetables first, but a sous vide ready
meat is hard to say no to. If you sous vide carrots and potatoes,
would you put them in two different packages or together?
Also, I was told and have been reading that a Food Saver isn't
absolutely necessary. Is that really true?
Just Googled and I think my questions have been answered!
https://www.chefsteps.com/activities/corned-beef
and possibly some of yours
http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
--
sf
wrote:
to buy a major brand, like Shenson's), so I'm not stressing about
that. In fact, it can go directly into the oven if that's the way we
want to cook it from the git go.
>
> Incidentally your method of finishing off in the oven will work very well.
> Just be sure to cook the meat rare. Any meat I cook sous vide, I always
> brown in a very hot pan or oven after it comes out.
I will definitely finish it off with the brown mustard sugar glaze in
> Incidentally your method of finishing off in the oven will work very well.
> Just be sure to cook the meat rare. Any meat I cook sous vide, I always
> brown in a very hot pan or oven after it comes out.
the oven. I miss it when I don't.
>
> I buy commercial. I was
> > going to buy it from the place that supplies the local restaurants,
> > but if I buy a grocery store corned beef, it comes vacuum packed - so
> > it's sous vide ready. :)
>
> Maybe it is:)) When will you try it? Mine doesn't come out of the soak
> until at least Wednesday but I am happy to leave it longer if you intend to
> do your sooner.
I have two days worth of food to cook first, then I'll go grocery
> I buy commercial. I was
> > going to buy it from the place that supplies the local restaurants,
> > but if I buy a grocery store corned beef, it comes vacuum packed - so
> > it's sous vide ready. :)
>
> Maybe it is:)) When will you try it? Mine doesn't come out of the soak
> until at least Wednesday but I am happy to leave it longer if you intend to
> do your sooner.
shopping on Wednesday - so the timing sounds perfect.
I'm a complete novice at this, haven't even read the manual yet and
have no RL friends who own one (that I know of)... so I'll need online
help with whatever I attempt. Are you game?
First question: Do you bring the water up to temp before putting the
food in, or can I put cold/room temp food in cool water like I do with
a slow cooker?
Second question: How long per pound and at what temperature do you
sous vide beef? I definitely don't want my corned beef rare. With a
brisket, rare means it's still tough.
I was hoping to practice on vegetables first, but a sous vide ready
meat is hard to say no to. If you sous vide carrots and potatoes,
would you put them in two different packages or together?
Also, I was told and have been reading that a Food Saver isn't
absolutely necessary. Is that really true?
Just Googled and I think my questions have been answered!
https://www.chefsteps.com/activities/corned-beef
and possibly some of yours
http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
--
sf
Ophelia
Mar 22, 2016, 5:46:40 AM3/22/16
to
news:2au0fb518dfa8nhu0...@4ax.com...
so I am just learning now. Do you not need to pre soak the commercial stuff
before you cook it?
>> Incidentally your method of finishing off in the oven will work very
>> well.
>> Just be sure to cook the meat rare. Any meat I cook sous vide, I always
>> brown in a very hot pan or oven after it comes out.
>
> I will definitely finish it off with the brown mustard sugar glaze in
> the oven. I miss it when I don't.
>>
>> I buy commercial. I was
>> > going to buy it from the place that supplies the local restaurants,
>> > but if I buy a grocery store corned beef, it comes vacuum packed - so
>> > it's sous vide ready. :)
>>
>> Maybe it is:)) When will you try it? Mine doesn't come out of the soak
>> until at least Wednesday but I am happy to leave it longer if you intend
>> to
>> do your sooner.
>
> I have two days worth of food to cook first, then I'll go grocery
> shopping on Wednesday - so the timing sounds perfect.
>
> I'm a complete novice at this, haven't even read the manual yet and
> have no RL friends who own one (that I know of)... so I'll need online
> help with whatever I attempt. Are you game?
You betcha:))
> First question: Do you bring the water up to temp before putting the
> food in, or can I put cold/room temp food in cool water like I do with
> a slow cooker?
It won't begin to time until it reaches temp so I usually put hot water in
to start with.
> Second question: How long per pound and at what temperature do you
> sous vide beef? I definitely don't want my corned beef rare. With a
> brisket, rare means it's still tough.
Look here:
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
This is the one I use and I have it printed off. Using it for tough meats
(as per the guide) works beautifully.
When I do chicken I find that if I use it for less than 'well done' it is
still bloody in the middle. I tend to use it for legs, thighs etc but if
you are like me, you will use it for everything you can get your hands on
until you are used to it:) Oh I do love to experiment:))
I like to use it for thick chops and then brown them off in a very hot pan.
I usually do a lot and freeze them. Very handy:)
> I was hoping to practice on vegetables first, but a sous vide ready
> meat is hard to say no to. If you sous vide carrots and potatoes,
> would you put them in two different packages or together?
I don't sous vide veg. I prefer to steam. If you get really good results
though please share.
> Also, I was told and have been reading that a Food Saver isn't
> absolutely necessary. Is that really true?
Yes. So long as you get the air out of the bag. I used to use a straw to
suck it out but I do have a food saver now and prefer it.
> Just Googled and I think my questions have been answered!
> https://www.chefsteps.com/activities/corned-beef
>
> and possibly some of yours
> http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
Cool thanks:))
Btw this email is good if you want to ask there:)
--
http://www.helpforheroes.org.uk/shop/
> Commercial corned beef in the USA isn't over salted anymore (I expect
> to buy a major brand, like Shenson's), so I'm not stressing about
> that. In fact, it can go directly into the oven if that's the way we
> want to cook it from the git go.
OK I wasn't aware of that. I've never had (not canned) corned beef before
> to buy a major brand, like Shenson's), so I'm not stressing about
> that. In fact, it can go directly into the oven if that's the way we
> want to cook it from the git go.
so I am just learning now. Do you not need to pre soak the commercial stuff
before you cook it?
>> Incidentally your method of finishing off in the oven will work very
>> well.
>> Just be sure to cook the meat rare. Any meat I cook sous vide, I always
>> brown in a very hot pan or oven after it comes out.
>
> I will definitely finish it off with the brown mustard sugar glaze in
> the oven. I miss it when I don't.
>>
>> I buy commercial. I was
>> > going to buy it from the place that supplies the local restaurants,
>> > but if I buy a grocery store corned beef, it comes vacuum packed - so
>> > it's sous vide ready. :)
>>
>> Maybe it is:)) When will you try it? Mine doesn't come out of the soak
>> until at least Wednesday but I am happy to leave it longer if you intend
>> to
>> do your sooner.
>
> I have two days worth of food to cook first, then I'll go grocery
> shopping on Wednesday - so the timing sounds perfect.
>
> I'm a complete novice at this, haven't even read the manual yet and
> have no RL friends who own one (that I know of)... so I'll need online
> help with whatever I attempt. Are you game?
> First question: Do you bring the water up to temp before putting the
> food in, or can I put cold/room temp food in cool water like I do with
> a slow cooker?
to start with.
> Second question: How long per pound and at what temperature do you
> sous vide beef? I definitely don't want my corned beef rare. With a
> brisket, rare means it's still tough.
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
This is the one I use and I have it printed off. Using it for tough meats
(as per the guide) works beautifully.
When I do chicken I find that if I use it for less than 'well done' it is
still bloody in the middle. I tend to use it for legs, thighs etc but if
you are like me, you will use it for everything you can get your hands on
until you are used to it:) Oh I do love to experiment:))
I like to use it for thick chops and then brown them off in a very hot pan.
I usually do a lot and freeze them. Very handy:)
> I was hoping to practice on vegetables first, but a sous vide ready
> meat is hard to say no to. If you sous vide carrots and potatoes,
> would you put them in two different packages or together?
though please share.
> Also, I was told and have been reading that a Food Saver isn't
> absolutely necessary. Is that really true?
suck it out but I do have a food saver now and prefer it.
> Just Googled and I think my questions have been answered!
> https://www.chefsteps.com/activities/corned-beef
>
> and possibly some of yours
> http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
Btw this email is good if you want to ask there:)
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Mar 22, 2016, 6:05:47 AM3/22/16
to
"Ophelia" <OphEl...@gmail.com> wrote in message
news:dlcijp...@mid.individual.net...
>> and possibly some of yours
>> http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
next time, I can use my Prontocure!!!!
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Mar 22, 2016, 6:05:47 AM3/22/16
to
>> First question: Do you bring the water up to temp before putting the
>> food in, or can I put cold/room temp food in cool water like I do with
>> a slow cooker?
>
> It won't begin to time until it reaches temp so I usually put hot water in
> to start with.
Sorry. I should have said that I put the food in to start with along with
>> food in, or can I put cold/room temp food in cool water like I do with
>> a slow cooker?
>
> It won't begin to time until it reaches temp so I usually put hot water in
> to start with.
the hot water ... the timing will begin once it reaches temp.
--
http://www.helpforheroes.org.uk/shop/
sf
Mar 22, 2016, 7:24:43 PM3/22/16
to
On Tue, 22 Mar 2016 09:45:55 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:
heard anyone call it canned before.
> Do you not need to pre soak the commercial stuff
> before you cook it?
>
No. I used to blanch it (if that's a term to use with meat). I'd
place it in cold water, bring to a boil, discard the water and start
again: BTB, lower the heat and simmer until done - but that isn't
necessary anymore because they don't salt the meat as heavily now. If
I was planning to do it entirely in the oven, I'd rinse it off, pat
dry and proceed - but I start it off in water and finish it in the
oven.
I'm rethinking the sous vide corned beef. On one of the sites I read
this morning, a commenter said he did one traditionally and another
sous vide and served them to guests who preferred the texture of the
traditionally cooked one. Both were tender and delicious, but there's
a certain barely stringy quality people prefer with corned beef.
So, I might go with tri-tip as my first beef venture but not before
I've tried chicken and maybe even fish. I'm thinking that sous vide
might be the way to cook thin fish fillets like sole, because I
invariably over cook them.
BTW: how many days are you leaving yours in the brine? When you're
done, remember that ours has been brined in Prague powder (which means
it's pink) and spices so they are completely different from what yours
will be.
Thanks, I found that last night and wanted to save it to Pinterest but
couldn't. They have disabled the ability to copy and save to a doc
too.
> When I do chicken I find that if I use it for less than 'well done' it is
> still bloody in the middle.
Holy moly, sous vide is a virtual money pit! I was wondering how to
tell when something is at the desired temp and guess what I found?
http://thermoworks.com/products/handheld/therma_k_sous_vide.html
> I tend to use it for legs, thighs etc but if
> you are like me, you will use it for everything you can get your hands on
> until you are used to it:) Oh I do love to experiment:))
Yes! Actually, chicken breast has been the same cost per pound as
thigh lately. Not sure how long that's going to last. If they are
still a low price when I go to the store, I think I'll buy a couple
and try them sous vide. They should be pretty juicy. Oh, that's
another thing. Do you season or add butter when you sous vide?
eating. Do you cook them the day before and refrigerate, or what?
that I'll do my corned beef the regular way and sous vide the onions,
carrots and potatoes. I'm particularly intrigued by idea of sous vide
"buttered" potatoes. I will probably roast my cabbage, just because I
like it that way.
Here's how to cook corned beef on your stove top
http://startcooking.com/how-to-cook-corned-beef-brisket
> > Also, I was told and have been reading that a Food Saver isn't
> > absolutely necessary. Is that really true?
>
> Yes. So long as you get the air out of the bag. I used to use a straw to
> suck it out but I do have a food saver now and prefer it.
>
One of the sites suggested slowly submerging the bag and letting water
pressure take care of pushing the air out. Seemed simple enough.
Then just clip it to the side of the container you're using. What I
haven't found out yet is how the water circulates around a bag that's
clipped to a container (for even "cooking").
> > Just Googled and I think my questions have been answered!
> > https://www.chefsteps.com/activities/corned-beef
> >
> > and possibly some of yours
> > http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
>
> Cool thanks:))
>
> Btw this email is good if you want to ask there:)
Thanks.
One last question. My unit apparently has a wifi capability. It
seems there's an app you put on your phone, so you can start the water
heating on your way home (from work or shopping, I guess). Do you
ever use that feature and do you find it convenient?
--
sf
wrote:
>
>
> "sf" <s...@geemail.com> wrote in message
> news:2au0fb518dfa8nhu0...@4ax.com...
> > On Mon, 21 Mar 2016 15:00:32 -0000, "Ophelia" <OphEl...@gmail.com>
>
> > Commercial corned beef in the USA isn't over salted anymore (I expect
> > to buy a major brand, like Shenson's), so I'm not stressing about
> > that. In fact, it can go directly into the oven if that's the way we
> > want to cook it from the git go.
>
> OK I wasn't aware of that. I've never had (not canned) corned beef before
> so I am just learning now.
Is "canned" an exchangeable term for "vacuum packed"? I've never
>
> "sf" <s...@geemail.com> wrote in message
> news:2au0fb518dfa8nhu0...@4ax.com...
> > On Mon, 21 Mar 2016 15:00:32 -0000, "Ophelia" <OphEl...@gmail.com>
>
> > Commercial corned beef in the USA isn't over salted anymore (I expect
> > to buy a major brand, like Shenson's), so I'm not stressing about
> > that. In fact, it can go directly into the oven if that's the way we
> > want to cook it from the git go.
>
> OK I wasn't aware of that. I've never had (not canned) corned beef before
> so I am just learning now.
heard anyone call it canned before.
> Do you not need to pre soak the commercial stuff
> before you cook it?
>
place it in cold water, bring to a boil, discard the water and start
again: BTB, lower the heat and simmer until done - but that isn't
necessary anymore because they don't salt the meat as heavily now. If
I was planning to do it entirely in the oven, I'd rinse it off, pat
dry and proceed - but I start it off in water and finish it in the
oven.
I'm rethinking the sous vide corned beef. On one of the sites I read
this morning, a commenter said he did one traditionally and another
sous vide and served them to guests who preferred the texture of the
traditionally cooked one. Both were tender and delicious, but there's
a certain barely stringy quality people prefer with corned beef.
So, I might go with tri-tip as my first beef venture but not before
I've tried chicken and maybe even fish. I'm thinking that sous vide
might be the way to cook thin fish fillets like sole, because I
invariably over cook them.
BTW: how many days are you leaving yours in the brine? When you're
done, remember that ours has been brined in Prague powder (which means
it's pink) and spices so they are completely different from what yours
will be.
couldn't. They have disabled the ability to copy and save to a doc
too.
> When I do chicken I find that if I use it for less than 'well done' it is
> still bloody in the middle.
tell when something is at the desired temp and guess what I found?
http://thermoworks.com/products/handheld/therma_k_sous_vide.html
> I tend to use it for legs, thighs etc but if
> you are like me, you will use it for everything you can get your hands on
> until you are used to it:) Oh I do love to experiment:))
thigh lately. Not sure how long that's going to last. If they are
still a low price when I go to the store, I think I'll buy a couple
and try them sous vide. They should be pretty juicy. Oh, that's
another thing. Do you season or add butter when you sous vide?
>
> I like to use it for thick chops and then brown them off in a very hot pan.
> I usually do a lot and freeze them. Very handy:)
I was wondering about cooking times, which can be quite long, and
> I like to use it for thick chops and then brown them off in a very hot pan.
> I usually do a lot and freeze them. Very handy:)
eating. Do you cook them the day before and refrigerate, or what?
>
> > I was hoping to practice on vegetables first, but a sous vide ready
> > meat is hard to say no to. If you sous vide carrots and potatoes,
> > would you put them in two different packages or together?
>
> I don't sous vide veg. I prefer to steam. If you get really good results
> though please share.
>
I'm willing to try root vegetables at least once. I'm thinking now
> > I was hoping to practice on vegetables first, but a sous vide ready
> > meat is hard to say no to. If you sous vide carrots and potatoes,
> > would you put them in two different packages or together?
>
> I don't sous vide veg. I prefer to steam. If you get really good results
> though please share.
>
that I'll do my corned beef the regular way and sous vide the onions,
carrots and potatoes. I'm particularly intrigued by idea of sous vide
"buttered" potatoes. I will probably roast my cabbage, just because I
like it that way.
Here's how to cook corned beef on your stove top
http://startcooking.com/how-to-cook-corned-beef-brisket
> > Also, I was told and have been reading that a Food Saver isn't
> > absolutely necessary. Is that really true?
>
> Yes. So long as you get the air out of the bag. I used to use a straw to
> suck it out but I do have a food saver now and prefer it.
>
pressure take care of pushing the air out. Seemed simple enough.
Then just clip it to the side of the container you're using. What I
haven't found out yet is how the water circulates around a bag that's
clipped to a container (for even "cooking").
> > Just Googled and I think my questions have been answered!
> > https://www.chefsteps.com/activities/corned-beef
> >
> > and possibly some of yours
> > http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
>
> Cool thanks:))
>
> Btw this email is good if you want to ask there:)
One last question. My unit apparently has a wifi capability. It
seems there's an app you put on your phone, so you can start the water
heating on your way home (from work or shopping, I guess). Do you
ever use that feature and do you find it convenient?
--
sf
sf
Mar 22, 2016, 7:26:12 PM3/22/16
to
On Tue, 22 Mar 2016 09:52:01 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:
Oh! That makes a lot of difference, thanks. How does it notify you
that it's up to temp? Does it ding or do you have to keep checking?
--
sf
wrote:
that it's up to temp? Does it ding or do you have to keep checking?
--
sf
sf
Mar 22, 2016, 7:28:03 PM3/22/16
to
On Tue, 22 Mar 2016 10:05:10 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:
>
>
> "Ophelia" <OphEl...@gmail.com> wrote in message
> news:dlcijp...@mid.individual.net...
>
> >> and possibly some of yours
> >> http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
>
> This one is brilliant:) It describes using the 'rub' too. Which means that
> next time, I can use my Prontocure!!!!
YW. Serious Eats is a seriously helpful site. Look for Kenji (I
forget his last name) and Donna Curie.
--
sf
wrote:
>
>
> "Ophelia" <OphEl...@gmail.com> wrote in message
> news:dlcijp...@mid.individual.net...
>
> >> and possibly some of yours
> >> http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html
>
> This one is brilliant:) It describes using the 'rub' too. Which means that
> next time, I can use my Prontocure!!!!
forget his last name) and Donna Curie.
--
sf
S Viemeister
Mar 22, 2016, 9:30:25 PM3/22/16
to
On 3/22/2016 7:24 PM, sf wrote:
> On Tue, 22 Mar 2016 09:45:55 -0000, "Ophelia" <OphEl...@gmail.com>
> wrote:
>> I've never had (not canned) corned beef before
>> so I am just learning now.
>
> Is "canned" an exchangeable term for "vacuum packed"? I've never
> heard anyone call it canned before.
>
No, she means 'canned'.
> On Tue, 22 Mar 2016 09:45:55 -0000, "Ophelia" <OphEl...@gmail.com>
> wrote:
>> I've never had (not canned) corned beef before
>> so I am just learning now.
>
> Is "canned" an exchangeable term for "vacuum packed"? I've never
> heard anyone call it canned before.
>
It's not the same as the vacuum packed stuff sold in the US around St
Patrick's Day - think _Spam_ but made with beef, rather than pork.
<http://www.tesco.com/groceries/product/details/?id=259200234>
Ophelia
Mar 23, 2016, 4:34:33 PM3/23/16
to
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:dle9tb...@mid.individual.net...
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Mar 23, 2016, 4:34:34 PM3/23/16
to
news:k2l3fb5nbdk4ri1sr...@4ax.com...
Mine gives some long beeps when it gets to temp. Yours might be different
of course.
--
http://www.helpforheroes.org.uk/shop/
of course.
--
http://www.helpforheroes.org.uk/shop/
Ophelia
Mar 23, 2016, 4:34:34 PM3/23/16
to
news:rlr2fbtsaehrsahpv...@4ax.com...
before I pressure it.
> I'm rethinking the sous vide corned beef. On one of the sites I read
> this morning, a commenter said he did one traditionally and another
> sous vide and served them to guests who preferred the texture of the
> traditionally cooked one. Both were tender and delicious, but there's
> a certain barely stringy quality people prefer with corned beef.
Hmm not had anything that came out 'stringy'.
> So, I might go with tri-tip as my first beef venture but not before
> I've tried chicken and maybe even fish. I'm thinking that sous vide
> might be the way to cook thin fish fillets like sole, because I
> invariably over cook them.
I tried salmon fillets but they just got overcooked after even a short time.
You might have better luck than me.
> BTW: how many days are you leaving yours in the brine? When you're
> done, remember that ours has been brined in Prague powder (which means
> it's pink) and spices so they are completely different from what yours
> will be.
I will be taking it out in the morning and pressure cooking it. I put it in
last Friday and will take it out tomorrow (Thursday)
Did you see that I had found out about the Prontocure? It's a dry rub. I
am thinking that the next one I do, I can do the dry rub and then cook it
sous vide.
How does that sound?
> Holy moly, sous vide is a virtual money pit! I was wondering how to
> tell when something is at the desired temp and guess what I found?
>
> http://thermoworks.com/products/handheld/therma_k_sous_vide.html
I set the temp and time and it does it automatically. I don't need to test
it. Mine is different too. There is no water circulating.
> Yes! Actually, chicken breast has been the same cost per pound as
> thigh lately. Not sure how long that's going to last. If they are
> still a low price when I go to the store, I think I'll buy a couple
> and try them sous vide. They should be pretty juicy. Oh, that's
> another thing. Do you season or add butter when you sous vide?
Yes, both. Whatever you fancy:) Try it out.
>> I like to use it for thick chops and then brown them off in a very hot
>> pan.
>> I usually do a lot and freeze them. Very handy:)
>
> I was wondering about cooking times, which can be quite long, and
> eating. Do you cook them the day before and refrigerate, or what?
Usually. I also do a lot together and freeze the extras. Just stick the
packets in the freezer when they are cold
> Here's how to cook corned beef on your stove top
> http://startcooking.com/how-to-cook-corned-beef-brisket
Thanks, I'll have a look at that for next time.
>
>> > Also, I was told and have been reading that a Food Saver isn't
>> > absolutely necessary. Is that really true?
>>
>> Yes. So long as you get the air out of the bag. I used to use a straw
>> to
>> suck it out but I do have a food saver now and prefer it.
>>
> One of the sites suggested slowly submerging the bag and letting water
> pressure take care of pushing the air out.
Hey use what works for you:)
Seemed simple enough.
> Then just clip it to the side of the container you're using. What I
> haven't found out yet is how the water circulates around a bag that's
> clipped to a container (for even "cooking").
As I said, ours doesn't circulate.
Mine looks a bit like this. It doubles as a slow cooker too:
http://www.amazon.co.uk/Zyon-Premium-Sous-Water-Cooker/dp/B010671LE0/ref=sr_1_1?ie=UTF8&qid=1458764701&sr=8-1&keywords=sous+vide+cookers
> One last question. My unit apparently has a wifi capability. It
> seems there's an app you put on your phone, so you can start the water
> heating on your way home (from work or shopping, I guess). Do you
> ever use that feature and do you find it convenient?
Mine doesn't have that so I can't help. Anyway, for many things the cooking
is so long I don't really think you will need to be starting it on the way
home, well unless you are a long way off ... Still who knows <g> Remember
too, if it is starting from cold, it could take a while to get up to temp
before it starts cooking.
Btw next week I want to have a go at that 'corned chicken' recipe. It
sounds really good.
--
http://www.helpforheroes.org.uk/shop/
>> Do you not need to pre soak the commercial stuff
>> before you cook it?
>>
> No. I used to blanch it (if that's a term to use with meat). I'd
> place it in cold water, bring to a boil, discard the water and start
> again: BTB, lower the heat and simmer until done - but that isn't
> necessary anymore because they don't salt the meat as heavily now. If
> I was planning to do it entirely in the oven, I'd rinse it off, pat
> dry and proceed - but I start it off in water and finish it in the
> oven.
I will do that then. Cold water, bring to boil etc. I'll do that tomorrow
>> before you cook it?
>>
> No. I used to blanch it (if that's a term to use with meat). I'd
> place it in cold water, bring to a boil, discard the water and start
> again: BTB, lower the heat and simmer until done - but that isn't
> necessary anymore because they don't salt the meat as heavily now. If
> I was planning to do it entirely in the oven, I'd rinse it off, pat
> dry and proceed - but I start it off in water and finish it in the
> oven.
before I pressure it.
> I'm rethinking the sous vide corned beef. On one of the sites I read
> this morning, a commenter said he did one traditionally and another
> sous vide and served them to guests who preferred the texture of the
> traditionally cooked one. Both were tender and delicious, but there's
> a certain barely stringy quality people prefer with corned beef.
> So, I might go with tri-tip as my first beef venture but not before
> I've tried chicken and maybe even fish. I'm thinking that sous vide
> might be the way to cook thin fish fillets like sole, because I
> invariably over cook them.
You might have better luck than me.
> BTW: how many days are you leaving yours in the brine? When you're
> done, remember that ours has been brined in Prague powder (which means
> it's pink) and spices so they are completely different from what yours
> will be.
last Friday and will take it out tomorrow (Thursday)
Did you see that I had found out about the Prontocure? It's a dry rub. I
am thinking that the next one I do, I can do the dry rub and then cook it
sous vide.
How does that sound?
> Holy moly, sous vide is a virtual money pit! I was wondering how to
> tell when something is at the desired temp and guess what I found?
>
> http://thermoworks.com/products/handheld/therma_k_sous_vide.html
it. Mine is different too. There is no water circulating.
> Yes! Actually, chicken breast has been the same cost per pound as
> thigh lately. Not sure how long that's going to last. If they are
> still a low price when I go to the store, I think I'll buy a couple
> and try them sous vide. They should be pretty juicy. Oh, that's
> another thing. Do you season or add butter when you sous vide?
>> I like to use it for thick chops and then brown them off in a very hot
>> pan.
>> I usually do a lot and freeze them. Very handy:)
>
> I was wondering about cooking times, which can be quite long, and
> eating. Do you cook them the day before and refrigerate, or what?
packets in the freezer when they are cold
> Here's how to cook corned beef on your stove top
> http://startcooking.com/how-to-cook-corned-beef-brisket
>
>> > Also, I was told and have been reading that a Food Saver isn't
>> > absolutely necessary. Is that really true?
>>
>> Yes. So long as you get the air out of the bag. I used to use a straw
>> to
>> suck it out but I do have a food saver now and prefer it.
>>
> One of the sites suggested slowly submerging the bag and letting water
> pressure take care of pushing the air out.
Seemed simple enough.
> Then just clip it to the side of the container you're using. What I
> haven't found out yet is how the water circulates around a bag that's
> clipped to a container (for even "cooking").
Mine looks a bit like this. It doubles as a slow cooker too:
http://www.amazon.co.uk/Zyon-Premium-Sous-Water-Cooker/dp/B010671LE0/ref=sr_1_1?ie=UTF8&qid=1458764701&sr=8-1&keywords=sous+vide+cookers
> One last question. My unit apparently has a wifi capability. It
> seems there's an app you put on your phone, so you can start the water
> heating on your way home (from work or shopping, I guess). Do you
> ever use that feature and do you find it convenient?
is so long I don't really think you will need to be starting it on the way
home, well unless you are a long way off ... Still who knows <g> Remember
too, if it is starting from cold, it could take a while to get up to temp
before it starts cooking.
Btw next week I want to have a go at that 'corned chicken' recipe. It
sounds really good.
--
http://www.helpforheroes.org.uk/shop/
sf
Mar 24, 2016, 1:29:17 AM3/24/16
to
On Wed, 23 Mar 2016 20:33:50 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:
> Did you see that I had found out about the Prontocure? It's a dry rub. I
> am thinking that the next one I do, I can do the dry rub and then cook it
> sous vide.
>
> How does that sound?
That didn't sound right to me, so I did some Googling. Prontocure is
not a rub, it's a curing salt... which means it's the same as
Instacure and Instacure is like Prague Powder.
How did you end up with something you know nothing about and no shop
keeper to inform you about it?
--
sf
wrote:
> Did you see that I had found out about the Prontocure? It's a dry rub. I
> am thinking that the next one I do, I can do the dry rub and then cook it
> sous vide.
>
> How does that sound?
not a rub, it's a curing salt... which means it's the same as
Instacure and Instacure is like Prague Powder.
How did you end up with something you know nothing about and no shop
keeper to inform you about it?
--
sf
Ophelia
Mar 24, 2016, 5:16:54 AM3/24/16
to
news:h5u6fblb8fdt8g64n...@4ax.com...
about all that time ago but nobody knew anything about it.
Well at least you have given me something to search on.
> How did you end up with something you know nothing about and no shop
> keeper to inform you about it?
A Canadian visitor brought it as a gift. It has been sitting in my store
for years.
--
http://www.helpforheroes.org.uk/shop/
> On Wed, 23 Mar 2016 20:33:50 -0000, "Ophelia" <OphEl...@gmail.com>
> wrote:
>
>> Did you see that I had found out about the Prontocure? It's a dry rub.
>> I
>> am thinking that the next one I do, I can do the dry rub and then cook it
>> sous vide.
>>
>> How does that sound?
>
> That didn't sound right to me, so I did some Googling. Prontocure is
> not a rub, it's a curing salt... which means it's the same as
> Instacure and Instacure is like Prague Powder.
Ahhhh!!!! Well I got that one wrong then! <g> That is what I was asking
> wrote:
>
>> Did you see that I had found out about the Prontocure? It's a dry rub.
>> I
>> am thinking that the next one I do, I can do the dry rub and then cook it
>> sous vide.
>>
>> How does that sound?
>
> That didn't sound right to me, so I did some Googling. Prontocure is
> not a rub, it's a curing salt... which means it's the same as
> Instacure and Instacure is like Prague Powder.
about all that time ago but nobody knew anything about it.
Well at least you have given me something to search on.
> How did you end up with something you know nothing about and no shop
> keeper to inform you about it?
for years.
--
http://www.helpforheroes.org.uk/shop/
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