Hey, you sous vide experts here.

[ImStillMags]

I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?

I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.

The directions on the package say bake (preferred) or grill. I think it would dry out too much.

You think the cryo packaging will hold up to a "sous vide" ???

[John Kuthe]

Of course, if it's real sous vide cooking, low temp for a LONG time. As long as you don't mind cooking all the associated bacteria from the processing plant that cryovac packed with it! :-(

John Kuthe...

[Ophelia]

Dunno about expert but I have been doing this for years:))

I had to google 'cryo pack' but it sounds just like I do when I extract air
and seal food in plastic.

So long as you can keep the temp in your crock pot steady I see no problem.

Note that MrD sous vides his stuff in a rice cooker

Ok I would sous vide it well done at 75c/167f between 1 hour (should be
fine)
and 3 hours tops.

--

http://www.helpforheroes.org.uk

[ImStillMags]

Thanks Ophelia. I'll try it. It it's a bust, it's not so bad cause it was such a good price and I will have learned something.

[ImStillMags]

well, if there is associated bacteria, it will be well done !!!!!

[John Kuthe]

Many bacteria produce exotoxins not easily destroyed even by heat!

Go ahead, the vomiting and diarrhea will be your body trying to get rid of them!!

John Kuthe...

[dsi1]

I use regular baggies. They work fine.

[Ophelia]

On Monday, August 1, 2016 at 9:25:23 AM UTC-7, Ophelia wrote:

>
>Thanks Ophelia. I'll try it. It it's a bust, it's not so bad cause it
>was such a good price and I will have learned something.

No reason why it would be bust:)) You might well be nicely surprised. Keep
on eye on the temps though.


Just to enlarge a bit :

Chicken/turkey

Light meat:

Super supple 60c140f 2 hours ..3.30hrs max (That seems to come out almost
raw to me)

Tender and juicy 65c/140f 1 hour 2 hours max

WELL DONE 75c/167f 1 hour 1.30 max (made error earlier .. NOT 3 HOURS I
was looking at dark meat.

I find that cooking less than 'Well Done' leaves the breast too 'bloody'
unless you want to fry it off.

---

Dark meat:

Tender 65c/140f 1 hour 30mins 4.30 mins max

Falling off the bone 75c/165d 1.30 hours 3 hours max

Ok all checked:))

I always sous vide dark chicken at 75c 1.30 hours then it is good to fry
off.

Incidentally, I ALWAYS stick to the first timings.


i usually freeze a a lot of stuff once out of the sous vide because I do a
lot at once. I have a big sous vide machine. BTW No need to rewap.

When you take it out you will see it has produced a lot of juices. Allow it
to sit a wee while for the meat to absorb some of the liquid. There will
still be a lot after.

After that you must keep it in the fridge/freezer.

Good luck

If I have messed up or you are not sure, my email is good:)

--

http://www.helpforheroes.org.uk

[Ophelia]

Aye, just use a straw to suck all the air out:) It works fine.
--

http://www.helpforheroes.org.uk

[dsi1]

I'll just dip the baggie in water. The air gets pushed out - it works great!

[Ophelia]

On Monday, August 1, 2016 at 7:59:48 AM UTC-10, Ophelia wrote:
>> On Monday, August 1, 2016 at 5:49:45 AM UTC-10, ImStillMags wrote:
>> >> I got a nice raw turkey breast roast, seasoned and cryo packed, in the
>> >> used meat bin on Saturday. I'm thinking, can I put the whole thing
>> >> in
>> >> the crock pot with water and use it as a poor man's sous vide?
>> >>
>> >> I got one suggestion just to cut it up and make a stew but I'd like to
>> >> slice it for sandwiches, etc.
>> >>
>> >> The directions on the package say bake (preferred) or grill. I think
>> >> it
>> >> would dry out too much.
>> >>
>> >> You think the cryo packaging will hold up to a "sous vide" ???
>> >
>> >I use regular baggies. They work fine.
>> >
>>
>>
>> Aye, just use a straw to suck all the air out:) It works fine.

>> --

>I'll just dip the baggie in water. The air gets pushed out - it works
>great!
>

Yep, does the same job!

--

http://www.helpforheroes.org.uk

[Nunya Bidnits]

"Sqwertz" wrote in message news:11cd7pshx0m1l$.dlg@sqwertz.com...

>Unwrap it, wrap it back up tightly in foil, put in a casserole dish,
>and bake it at 230F until it reaches 155F inside.

>You could do the crock pot thing if you re-cryovac it. You don't know
>what the manufacturers cryovac packaging is made out of and if it's
>from the reborn meat section it's been kicking around for a week or
>three and has weak spots in the plastic. It's also harder to tell
>when it has reached the perfect temp (155F IMO). I'd just do it in
>the oven.

>-sw

That's what I do with the frozen cook-in-foil skin-on boneless turkey
breasts. Good ones are Jennie-O and Butterball. However I peel off the foil,
season well, and cook them in the smoker at 275F, the sweetheart temp for
chicken and turkey to retain the most juices and not dry out, shrink, or
split the skin. Temps are valid for oven cooking as well, of course. Since
after cooking, resting tented with foil will hold or increase temp for
plenty of time, (boneless only) breasts can be pulled at 150-155F internal
temp. As far as safe temperature it will exceed the USDA Thermal Death Time
requirements for pathogen reduction in boneless turkey breast.

Sometimes if temps are running low in the smoker I will pull the turkey
breast at 125F or so and wrap it in foil to speed up the finish. However
since the breast is very lean, there is no "temperature stall" so it must be
watched very closely after wrapping to avoid overcooking.

MartyB

[Nunya Bidnits]

"ImStillMags" wrote in message
news:abd8874f-d5fa-4ad1...@googlegroups.com...

I don't know that I'd trust the factory packaging not to leak.

How much does it weigh? Skin on? That makes a difference.

I've not cooked the preseasoned turkey but I cook a lot of whole boneless
turkey breasts. I prefer to give turkey breast some open oven or smoker
time. Normally I season generously but presumably that's already been done.
If oven you could put a water pan in the oven in the shelf under. My smoker
has a water tank for the same purpose. The turkey never dries out, the only
way that would happen is if it's overcooked. If you go the foil wrap method,
wrap it tightly at about 125F and pull it at 150-155F and hold at that temp
for ten minutes, then rest for 10-20 minutes more depending on weight.

So to answer your question more directly, no, I guess I wouldn't sue veed
it. ;-)

MartyB

[dsi1]

I'm making chili in my rice cooker today. I just put the meat and seasonings in the pop and turn it on cook. When it boils it gets turned down to warm. Then I leave for work. When I come back, I'm hoping it'll be done. My daughter made some tres leches cake which, with the chili, would be kind of Mexicanny. It's my favorite cake although I'll die if I eat it. That's the breaks. :)

She also made some milk buns. I'm not sure why she's doing all this baking but I think it's good to support her in these endeavors.

https://www.amazon.com/clouddrive/share/34HgE7mygyqvbgGxvhmcPDu2zNtYSGaAGAtjO7BX5gf

[isw]

In article <1gtohwsw5ry84$.d...@sqwertz.com>,
Sqwertz <swe...@cluemail.compost> wrote:

> On Mon, 1 Aug 2016 12:25:40 -0500, heyjoe wrote:

>
> > On Mon, 1 Aug 2016 08:49:41 -0700 (PDT), ImStillMags wrote:
> >
> >> I'm thinking, can I put the whole thing in the crock pot with water and
> >> use it as a poor man's sous vide?
> >

> > Won't a Crock pot be too hot for sous vide?
> >
> > Even on low, my crock pot will boil liquids, making me think it's at
> > least 212°F. Isn't sous vide done at least 20°F less than boiling?
>
> Foiled and in a low oven is the best way to cook this. Because you
> can tell when it's done by sticking a probe through the foil whereas
> in a water bath this is too hot for proper sous vide you will never
> get the final temp right.

Not so. The water bath temperature *is* the desired (final) temperature.
You just leave the food in there long enough to get to it (and there
are charts of time vs. weight; google around).

Isaac

[Ophelia]

You are very lucky:)) I don't suppose she fancies a visit to Scotland???



--
http://www.helpforheroes.org.uk

[dsi1]

My daughter would like a trip to Scotland but she has a baby that is going to take up her time for a while yet. I think perhaps she may have the temperament to be a pastry chef. They tend to be demure girls on the shy side. Why is that? I donno. :)

[Ophelia]

"dsi1" wrote in message
news:a6aeba83-81bb-44c7...@googlegroups.com...

My daughter would like a trip to Scotland but she has a baby that is going
to take up her time for a while yet. I think perhaps she may have the
temperament to be a pastry chef. They tend to be demure girls on the shy
side. Why is that? I donno. :)

--------------------

You are a very lucky Grandpa:))))


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http;//www.helpforheroes.org.uk

[dsi1]

Thanks! Here's a show on British foods that I think is brilliant although I can't say what a Brit would think of it.

https://www.youtube.com/watch?v=xIvcCwHLvtA

[Ophelia]

"dsi1" wrote in message
news:63439dfe-e3c2-479c...@googlegroups.com...

Thanks! Here's a show on British foods that I think is brilliant although I
can't say what a Brit would think of it.

https://www.youtube.com/watch?v=xIvcCwHLvtA

-------------------------

LOL not exactly how we do that in our kitchens:)) But yes, roast beef and
Yorkshires (puddings) is common as are fish and chips:)

Much of that was historical of course, although much of it has filtered
through to the present day. All good fun though:)

I can't say I've ever seen roast beef and Yorkshires (pudding) with fresh
raw green leaves like that but perhaps I am old fashioned and I can't say
I've ever used a computer and nitrogen to ensure it is cooked correctly
either LOL

I've never seen a pig cooked like that and he can keep his mouldy beef
though ... and as for Frakenjoint!!!! Nahhhhh!! and I've never seen his
'pureed' veg thing either. Bleagh:(

Enjoyed the vid though, thanks, although a lot of it was a bit bonkers:))))

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[dsi1]

Thanks, I always like to hear the opinions from the real deal Brits on things we see about the British. Hestons show on the British pie was a real hoot. I would like to make a meat pie like that! Well, in the style and appearance of the Brit meat pie anyway. :)

[Ophelia]

"dsi1" wrote in message
news:0a001657-7567-4f0d...@googlegroups.com...

-----------------------

How does it differ from yours?


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[dsi1]

I've been making hand held pies. I'd like to make a British pie shaped like a cylinder. It's an iconic shape. Your pies have straight sides, ours are slanted. That doesn't seem right to me.

I'm making my plans on doing this. The crust will be made from Crisco rather than pork fat and there won't be any kidney in it. Ah well, at least I think I can get it looking good. :)

https://www.youtube.com/watch?v=eVI6pGfHB2c

[Ophelia]

LOL I have to say that my meat pies even without the livestock don't look
like that ... ;-) Oh I don't use kidney either. I like carrots and onions
in mine.

Mine look more like this:

http://www.bbc.co.uk/food/recipes/steakpie_85721

Not sure about the cylindrical things you mentioned.

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[dsi1]

That would be a standing crust. Carrots and onions and beef would make a pretty good pie.

https://www.youtube.com/watch?v=4Qxznlna9Hw

[Ophelia]

"dsi1" wrote in message
news:012721bf-097d-4113...@googlegroups.com...

--------------------------------------------------

Ah yes, we use a standing crust for pork pies:)

My steak pies I don't have a bottom crust so it can have good gravy in there
too.



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[dsi1]

On Friday, August 5, 2016 at 7:47:53 AM UTC-10, Ophelia wrote:
>
> Ah yes, we use a standing crust for pork pies:)
>
> My steak pies I don't have a bottom crust so it can have good gravy in there
> too.
>
>
>
> --
> http;//www.helpforheroes.org.uk

This guy says back in the day, they'd inject the gravy into the pie after it was baked. Now that's an interesting thing to do! I might be nutty enough to do it. :)

https://www.youtube.com/watch?v=WFRupaYEj2k

[Ophelia]

"dsi1" wrote in message
news:163a7c99-04da-4756...@googlegroups.com...

On Friday, August 5, 2016 at 7:47:53 AM UTC-10, Ophelia wrote:
>
> Ah yes, we use a standing crust for pork pies:)
>
> My steak pies I don't have a bottom crust so it can have good gravy in
> there
> too.

This guy says back in the day, they'd inject the gravy into the pie after it
was baked. Now that's an interesting thing to do! I might be nutty enough to
do it. :)

https://www.youtube.com/watch?v=WFRupaYEj2k

-------------------------

It's blocked to me:( Tell me the recipe and the cook, please?

Back in the day? Heh unless it has been tested and used to my knowledge
.... why on earth would they cook the meat dry??

I prefer to cook my beef and onions together and then put those into my pie.

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[Dave Smith]

I can see that. We frequently make meat pies and my wife does most of
them because she excels at the dish. Getting the proper consistency in
the sauce is the hardest part. If there is no enough liquid in the
filling when it goes into the pastry and gets baked it is too dry. If
the sauce is too thin the pie will be runny and the crust soggy.

[dsi1]

Heston Blumenthal. In the video, they discussed the penny pies sold in the Victorian age. This was cheap food, sold in the streets, for the poor and filled with meat of the most mysterious of origins. The gravy was injected into the pie when it was purchased. This sounds like a good idea because keeping the gravy separate like that, the pies could be kept longer. Gravy is always good with pies but having the gravy inside means you can eat it by hand. Gravy was also essential because it masked the horrors inside the pie.

Here's an example of a pie made in america during the 1700's. It's filled with pork seasoned with salt and pepper, baked, then filled with gelatin.

https://www.youtube.com/watch?v=pTc2iGQUdQw

[dsi1]

This might be a technique that could be useful today. It bears investigation. The idea of injecting hot gravy into a pie is appealing for sure.

[Ophelia]

"dsi1" wrote in message
news:fb58a9d3-be8d-431e...@googlegroups.com...

-----------------------------------

OK! He is basically making a 'pork pie' as we know it today. The gelatine
is poured in after it is cooked, but that isn't gravy. it sets around the
meat. They are commonly sold here in the shops.



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[Ophelia]

"dsi1" wrote in message
news:06145d71-38a8-4bd5...@googlegroups.com...

----------------------

I have to say I've never had a problem with the gravy in my meat pies, but
then I precook the filling:)



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[dsi1]

Well alright. A pork pie sounds rather interesting to me. I think I
could make one. Thanks.

[ImStillMags]

On Monday, August 1, 2016 at 8:49:45 AM UTC-7, ImStillMags wrote:
> I got a nice raw turkey breast roast, seasoned and cryo packed, in the used meat bin on Saturday. I'm thinking, can I put the whole thing in the crock pot with water and use it as a poor man's sous vide?
>
> I got one suggestion just to cut it up and make a stew but I'd like to slice it for sandwiches, etc.
>
> The directions on the package say bake (preferred) or grill. I think it would dry out too much.
>
> You think the cryo packaging will hold up to a "sous vide" ???

So. I ordered a temperature controller from Amazon. $35 bucks. Plugged the crockpot into it and the turkey breast is now in there. I'll let you know how everything works out.

I googled sous vide in a crockpot and got all kinds of information.

Some of the best advice was on Amazon in the comments section:

"I purchased to use as a budget Sous Vide system to use in conjunction with a crock pot. Unit is a bit confusing with unclear instructions on how to use. After some experimenting time and trial and error it is now working great.
Did need to calibrate the temperature (it was reading about 1.5 degrees high). With the Sous Vide application I was worried about how well it would maintain my desired temperature, here is the setup that I found works best. FYI using a 8 quart Hamilton Beach cheapo crock pot.
-Set crock pot to “low” not high. This prevents the significant overshooting that I experienced while on high. On high, it overshot my desired high temperature by about 4 degrees after it shut off, on low it only overshoots by 1 degree. System now varies by only 2 degrees through its cycles, pretty dang good. I have also took readings with a different thermometer to confirm.
-Set your AH at your desired cooking temperature knowing that it will overshoot by one degree. Set your AL one degree below the AH temperature.
-Change compressor delay to zero (in other words off), you don’t want this function altering the cycle in this application.
These are the settings that work best for me, obviously it will vary. Biggest universal takeaway is to keep the crock pot set to low (never saw that suggestion anywhere in my research). It really helped keep my temperature more consistent."

[Ophelia]

"ImStillMags" wrote in message
news:fa39e546-3d5f-4194...@googlegroups.com...

---------------------------------------------------

Good luck!! Here is mine:

http://www.ethicalsuperstore.com/products/severin/severin-sous-vide-cooker/?PCode=DSGPESS15&gclid=COmN1eWdrM4CFVQaGwodMLMOPw

It is essentially a sous vide machine but it is easy to set the temp and
timings to use as a crock pot.

Do report back:)

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[Ophelia]

"dsi1" wrote in message news:no2vvu$558$1...@dont-email.me...

-----------------

If you do, report back? I haven't made one in years but hmmm ....

If I do It Will Be All Your Fault <g>


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[ImStillMags]

Took me a bit of fiddling to figure out what worked best with my particular crock pot. Turns out mine needs to be left on high to hold the temperature in the perscribed range.

I put the breast in a zip lock bag. Set the temp for 140 and let it go for 3 hours after temp was reached.

The breast is still nice and juicy and tender, not dried out at all. Tasty too from the seasonings.

Now that I have a poor man's crock pot sous vide system I guess I'll be joining the fray.

What is everyone's favorite things to sous vide????

[Ophelia]

"ImStillMags" wrote in message
news:6572c5ae-954a-4a99...@googlegroups.com...

Took me a bit of fiddling to figure out what worked best with my particular
crock pot. Turns out mine needs to be left on high to hold the temperature
in the perscribed range.

I put the breast in a zip lock bag. Set the temp for 140 and let it go for
3 hours after temp was reached.

The breast is still nice and juicy and tender, not dried out at all. Tasty
too from the seasonings.

Now that I have a poor man's crock pot sous vide system I guess I'll be
joining the fray.

What is everyone's favorite things to sous vide????

------------------

Well done:) I am very pleased you had success:)) Enjoy:))



--
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[dsi1]

My plan is to make a pot roast with some potatoes and carrots. Then cut the roast and vegetables and put them in crust. The crust is in a spring form pan and the meat and vegetables is put in the crust dry. The pie is put in a 400 degree oven till browned. I make a gravy while the pie is baking. The gravy is poured into the pie through a hole. It's not a real traditional pie but adding the gravy afterwards is a pretty good British tradition, I'd say. :)

I can even do it with pork and inject gelatin into it and eat it cold. Americans aren't used to eating cold pork pies but I'll try anything at least once. Pork adobo pie? Well alright. :)

[Ophelia]

"dsi1" wrote in message
news:a4990ea1-7d92-43ec...@googlegroups.com...

My plan is to make a pot roast with some potatoes and carrots. Then cut the
roast and vegetables and put them in crust. The crust is in a spring form
pan and the meat and vegetables is put in the crust dry. The pie is put in a
400 degree oven till browned. I make a gravy while the pie is baking. The
gravy is poured into the pie through a hole. It's not a real traditional pie
but adding the gravy afterwards is a pretty good British tradition, I'd say.
:)

Is it? <g> I have to say it's a new one to me, but what
the heck, if it works for you .. :) The only 'gravy in the hole' type thing
I have used was gelatin for cold pork pies ( which as you know is already
cooked. It is made with fatty pork so isn't so easy to dry out:) Great
with salad. I would say be careful baking a pie with dry beef and veg, it
could be awfully dry and I am not sure added gravy at the end would help.

I can even do it with pork and inject gelatin into it and eat it cold.
Americans aren't used to eating cold pork pies but I'll try anything at
least once. Pork adobo pie? Well alright. :)

It would be easy to cook your meat and veg first and make
a gravy with it. Put it into a pie dish and top with pastry. Puff pastry
is nice or if I am making a double crust pie, I use shortcrust ... if you do
make a double crust though be careful how much gravy you put in before you
bake it.

Anyway, enjoy and report back:)))

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[Whirled Peas]

On 08/05/2016 10:47 AM, Ophelia wrote:
>
> --------------------------------------------------
>
> Ah yes, we use a standing crust for pork pies:)
>
> My steak pies I don't have a bottom crust so it can have good gravy in
> there too.
>

Couple of questions: do you consider a standing crust to be the exact
same thing as a raised crust? Both terms seem to be in common use, but I
wonder if there's any difference at all.

Also, don't you have to master the Hot Water Pastry technique before
attempting either?

[dsi1]

The beef won't be dried out because the idea is to bake the crust at high heat and not the beef. The idea behind cooking it with as little liquid as possible is to get a better crust. Well that's what I'm hoping for anyway.

Last night I had lemongrass chicken. It's made by marinating small pieces of chicken with Thai curry paste, a large amount of garlic, black pepper, shoyu, MSG, and cornstarch. This was fried at high heat in a good amount of oil. It takes about a minute to cook a small batch of chicken. Amazing! This dish is all about caramelizing and intensifying the flavor. I used chicken thighs but it would work well with chicken breast. My guess is that you could use practically any kind of nasty meat and it would come out tender and delicious. Brilliant!

[Whirled Peas]

On 08/06/2016 09:55 AM, ImStillMags wrote:

(snip)

>
> Took me a bit of fiddling to figure out what worked best with my particular crock pot.
> Turns out mine needs to be left on high to hold the temperature in the perscribed range.
>
> I put the breast in a zip lock bag. Set the temp for 140 and let it go for 3 hours
> after temp was reached.
>

If you're using name-brand Ziplocs, you're probably safe. They're made
of polypropylene, which doesn't emit harmful chemicals at cooking
temperatures. Couldn't find what other brand zipper bags are made of.

Food wrap however, is made from PVC (poly vinyl chloride), which can
emit BPA (a hormone disruptor associated with cancer) when heated or
even phosgene gas, when burned.

[Ophelia]

"dsi1" wrote in message
news:a7bf9c2b-18df-4475...@googlegroups.com...

The beef won't be dried out because the idea is to bake the crust at high
heat and not the beef. The idea behind cooking it with as little liquid as
possible is to get a better crust. Well that's what I'm hoping for anyway.

Well that certainly works for pork pies. As for using
it with beef ... I would have thought it would be dry, but hey, give it a
go and report back.

Last night I had lemongrass chicken. It's made by marinating small pieces of
chicken with Thai curry paste, a large amount of garlic, black pepper,
shoyu, MSG, and cornstarch. This was fried at high heat in a good amount of
oil. It takes about a minute to cook a small batch of chicken. Amazing! This
dish is all about caramelizing and intensifying the flavor. I used chicken
thighs but it would work well with chicken breast. My guess is that you
could use practically any kind of nasty meat and it would come out tender
and delicious. Brilliant!

I am sure if I liked curry (anything) I would agree
with you:))

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[Ophelia]

"Whirled Peas" wrote in message news:no5ea9$328$1...@dont-email.me...

On 08/05/2016 10:47 AM, Ophelia wrote:
>
> --------------------------------------------------
>
> Ah yes, we use a standing crust for pork pies:)
>
> My steak pies I don't have a bottom crust so it can have good gravy in
> there too.
>

Couple of questions: do you consider a standing crust to be the exact
same thing as a raised crust? Both terms seem to be in common use, but I
wonder if there's any difference at all.

To me they are the same.

Also, don't you have to master the Hot Water Pastry technique before
attempting either?

Yes.

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[ImStillMags]

Yes. Ziplocs. A lot of others have stated that they use them as well.

[Whirled Peas]

Thank you.

[Ophelia]

"Whirled Peas" wrote in message news:no5skk$gh9$1...@dont-email.me...

--------------

You are most welcome but now I am looking forward to hearing about your
experiments:))



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[dsi1]

The lemongrass chicken doesn't taste like curry even though it uses the yellow curry paste. The paste mostly tastes like lemongrass and ginger with some chili hotness. Add a large amount of garlic and you got your lemongrass chicken right there. I forgot to add the fish sauce but next time I will. I'll also add some Mexican Tajin powder to kick up the citrus component. Lemongrass chicken is a fast, cheap, and intensely flavorful dish!

[Ophelia]

"dsi1" wrote in message
news:31ef2451-5157-4cff...@googlegroups.com...

-----------------------------

I, very generously, leave all the hot and spicy stuff for you <g>

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[sf]

On Sun, 7 Aug 2016 02:34:53 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

> The lemongrass chicken doesn't taste like curry even though it uses the yellow curry paste. The paste mostly tastes like lemongrass and ginger with some chili hotness. Add a large amount of garlic and you got your lemongrass chicken right there. I forgot to add the fish sauce but next time I will. I'll also add some Mexican Tajin powder to kick up the citrus component. Lemongrass chicken is a fast, cheap, and intensely flavorful dish!

I like what I'm seeing! Is there some sort of a written recipe you
can point me too?


--
I love cooking with wine.
Sometimes I even put it in the food.

[dsi1]

It would be rather spicy alright. I didn't have any Thai chili pepper to kick it up so I topped it with Sriracha and it was great. Next time I'll use some Hawaiian chili. It can be hot and blazingly so. :)

[dsi1]

On Sunday, August 7, 2016 at 2:58:10 PM UTC-10, sf wrote:
> On Sun, 7 Aug 2016 02:34:53 -0700 (PDT), dsi1 <dsi1yahoo.com>

I used a marinade of Mae Ploy yellow curry paste with a good amount of garlic. That's pretty much the basic flavor profile right there. Shoyu, fish sauce, and Thai chili, would finish it off. You also add corn starch and a bit of sugar to the marinade. It should be kind of gooey kind of marinade. Let it set about 20 minutes. Fry at high heat in a good amount of oil.

The wife and kids always order this when they go to the Vietnamese restaurant down the street so I'm quite familiar with the flavor profile. The main idea of the dish is caramelization. It should come out nearly burnt. Here's a recipe that's seems pretty good.

http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken

[sf]

On Sun, 7 Aug 2016 19:43:27 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

Thanks!

[Ophelia]

"dsi1" wrote in message
news:3417cb7d-3699-42cb...@googlegroups.com...

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Well, if you don't burst into flames, report back:) I am sure there are
many here who would enjoy it:))

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