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Accompanying the Flannery steak in truffle sauce I posted in the Steak Porn thread, I also prepared the following for a Valentine's Day dinner for 2 couples: SALAD: Spicy caesar, with green and black kale, radicchio di treviso, mint, cilantro, Fresno chilies (on the side), home-made dressing and Par...

For Valentine's Day, Flannery "Midwestern" prime Filet Mignon (6 oz), with ChefSteps Périgord Black Truffle sauce, celery root purée, celery root salad. Pre-seared steaks with mayo, then sous vide 130°F x 1 hr in the sauce. Sides were garlic butter-roasted fingerling potatoes and apple cider vinegar...

CHICKEN THIGHS: Boneless, skinless chicken thighs sous vide 167°F x 45 min in ChefSteps' VADOUVAN CURRY sauce (with flavors of garlic, cumin, mustard seeds, fenugreek, bergamot, yogurt), served with oven-roasted carrots and jasmine rice. For the carrots, toss pealed carrots with EVOO, salt, pepper a...

BONE-IN PORK CHOP: Sous vide 137°F x 45 min in ChefSteps' "New School Teriyaki" sauce, with steamed broccoli & jasmine rice

https://shop.chefsteps.com/products/new-school-teriyaki

ATLANTIC COD LOIN: Sous vide in ChefSteps' lemon beurre blanc sauce at 113°F x 40 min, with 30-minute oven sushi rice and quickly blanched green beans

Todd F r e n c h wrote: ↑
January 28th, 2019, 3:58 pm
Maybe 4 bottles??

How many times were you accessing each of those bottles?

Todd F r e n c h wrote: ↑
January 28th, 2019, 10:16 am
I love mine but the cartridges run out SO fast and they are SO expensive...I just stopped using it.

Could you describe what you mean by fast Todd?

This seems to be the only thread on the ZOS wine preservation system, which is on the market. Not a good sign lol. But has anyone used it extensively? I gather from comments on the WineEnthusiast page, the original cartridges had some problems that may have been resolved now. https://www.wineenthusi...

BONE-IN PORK LOIN CHOP: Seared, sous vide at 135°F x 90 min in @ChefSteps' fig & apricot mostarda sauce, served with creamy polenta, green beans, thyme

Another fantastic meal at Troquet, and the Summer Wine Sale is back on for the month of January. Excellent bottle of 1978 Ch. Haut Brion was WOTN (WOTY so far), but everything was in great shape. Yes, even the 1973 Cave Cooperative de Fleurie, which was probably my second favorite wine. More proof B...

Part of a good dry aged steak is that it’s dry so you get a good crust. Is it a good idea not sous vide dry aged steaks? Every cooking technique has its advantages and disadvantages. Yes, the dryer the surface of the steak is, the easier it is to get a good crust on it when searing. But most people...

I can still remember the arguments my siblings and I had about McDonalds vs Burger King vs Wendy's, and I still have a fond place in my heart for the good ol' Big Mac...

The Automatic's (Cambridge, MA) Mondays-only "Big Mac" special reminds we why: It's delicious!

WARM CARROT SALAD: Sous vide carrots (194°F x 15 min), served with Indian chaat masala spice blend, cilantro, mint, toasted almonds, lime juice and Greek yogurt

18-HOUR: Sous vide beef short ribs, with carnaroli risotto & asparagus

https://www.chefsteps.com/activities/bo ... short-ribs

Looks beautiful, Kevin. Did you like it? Did you pair it with wine? It was quite tasty, although I made it because a couple of vegetarians were in attendance (next course was short rib lol). The fantastic Greek yogurt I got at Formaggio Kitchen in Cambridge really made the dish (need to find out wh...

ROCKET SOUP (Shorbat Jarjir): a vegetarian dish made with arugula, spinach, cilantro, potato, onion, garlic, turmeric, nutmeg, allspice and Greek yogurt (recipe from Food & Wine).

Brian Tuite wrote: ↑
January 12th, 2019, 8:21 am

K_F_o_l_e_y wrote: ↑
January 9th, 2019, 7:04 am

So a pre-sear has the two-fold effect of adding flavor to the sauce and making the meat look prettier.
How can you tell the meat looks prettier when it is swimming in sauce? Serious question.

Little bits of it peak through.

Speaking of good pasta, what restaurants do you recommend? I'm craving some tajarin with porcini mushrooms, like what you would find in Piemonte. Does anyone know how Le Virtu is doing since Joe Cicala and his wife left? I will never forget that restaurant thanks to the 40-course, 9 1/2 hour-long "...

BOSTON STYLE: Two Pearl all beef hot dogs, with sauerkraut, mustard, griddled homemade New England-style buns, at Mamaleh's Delicatessen in Kendall Square, Cambridge, near MIT. Probably Boston-area's best Jewish deli restaurant.

Not a good few months for Boston dining: B3, L'Espalier, Erbaluce, Cultivar, Shepard, Brasserie Jo, Les Sablons...all closed. Erbaluce and B3 are particularly sad for me.

On the positive side, we no longer have to warn visitors away from Durgin-Park (just Union Oyster House).

Received an email yesterday requested updated shipping information for the Fall 2018 offering to ship, weather permitting.

Does anyone know their typical shipping window in the Spring?

Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe sear before sous vide? haven't seen anyone do that. what's the rationale? In this case, the steak is actually sous ...

Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe

007: Has a yellow star next to his CellarTracker ID, but you can't remember who the @#$% he is or why you friended him

Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside. If you pan sear it briefly before hand and the Sous Vide it it looks like that?? It's covered in sauce! These ChefStep sauces are designed to be sous vide with you...

Oh man, was this a tender and juicy chop! Pre-seared briefly, then sous vide 137°F x 60 min in teriyaki sauce. Slightly blushed inside.

ORANGE: Ricotta cheesecake, with sous vide strawberry jam (not sure if that was the best pairing, but had a jar left over from a regular cheesecake) Recipes from Boston Globe and ChefSteps: https://www.bostonglobe.com/lifestyle/food-dining/2018/11/26/recipe-orange-ricotta-cheesecake-light-and-loaded...

Joe Chanley wrote: ↑
January 2nd, 2019, 6:39 am
regarding the roast temps and timing, i like using my Chef Alarm.....it's not as accurate as an instant read, but i set my alarm for 110 degrees and it allows me to start watching more vigilantly

My ChefAlarm reads about 0.4 degrees higher than my Thermapen.

Sous vide roasted carrot Pot de Crème, with hickory-smoked bacon, Bartlett pear, thyme, breadcrumbs, served as a savory side with sous vide ribeye and roasted dukkah-spiced asparagus

• 8 oz jars sous vide at 176°F x 60 min & re-thermed to 145°F to serve; recipe from ChefSteps

Douglsa Baldwin has a great page with temperature/time guidelines for meat and seafood. I remember 'bak in the day' when he was one of the few people who had those handy-dandy guidelines..nice to have especialy if you are concerned about food safety. When you open the link, you will see linked butt...

Saw a comment online that 300 Saratoga Cafe, Boston's only legal BYOB has closed. Not totally surprised, as it didn't seem to ever catch on, and the Facebook controversy probably didn't help. Even I haven't been back after the 3 or so times I went, although I though the food was decent (about equiva...

What were your most liked IG posts in 2018? Type in your ID into 2017bestnine.com and see:

Rookie question; is it easier/acceptable to just start with pre-heated water as opposed to waiting an hour for the device to bring it up to proper temp? *assuming being careful not to go over desired temp Yes, hot tap water is preferred to reduce time to reach temp. Some people’s even put the pot o...

Tom G l a s g o w wrote: ↑
December 28th, 2018, 6:30 pm
No toast?

Is that good?

Anton D wrote: ↑
December 28th, 2018, 10:43 pm
For toast, uses slice le of your preferred bread at 130 degrees for one hour, then finish with a sear in the toaster for 40 seconds on medium setting.

THE PERFECT: 75-degree sous vide egg Video: https://www.instagram.com/p/Br5y37rgM30/ Start with a cold, fresh, 62g Extra Large Grade AA egg from Eggland's Best, and sous vide at 167°F x 13 min, followed by 30 seconds in cold water so easy to handle, then crack over a slotted spoon to drain loose whi...

L'Espalier is closing after 40 years this week:

https://www.bostonglobe.com/lifestyle/f ... story.html

Andrew M c C a b e wrote: ↑
December 26th, 2018, 8:48 am
Sous vide cheesecake jars were a hit at christmas dinner. Prebake graham cracker crusts at 350 in the oven for 10 min then fill with the filling. Made 8 4 oz jars. 1.5 hr at 176 deg and 4 hours in the fridge. Good stuff!

I made them too (8 oz), with sous vide strawberry jam (no crust)!

Continuing to work my way through ChefStep's new "Joule Ready" pre-made sous vide sauces. My third sauce was "Spicy Citrus BBQ", which is made with Korean gochujang. I used boneless, skinless chicken thigh, seared on one side and then sous vide at 149°F x 45 min, and served with grilled scallions, s...

Devra First (Globe reviewer) didn't seem very enthused by the food at No. 9 Park recently (she re-visted all of Barbara Lynch's restaurants): https://www.bostonglobe.com/lifestyle/food-dining/2018/11/06/barbara-lynch-has-influenced-boston-dining-for-years-ate-all-her-restaurants-find-out-how-they-ar...

XMAS EVE DINNER: Sous vide wild sockeye salmon (122°Fx30m), pea-herb mash, N.V. Elaborado Por Masia Puigmolto Cava Conquilla Brut Rosé

scamhi wrote: ↑
December 23rd, 2018, 6:03 am
Kevin is the pectinase totally flavorless? this looks pretty cool

As far as I know, it doesn't affect the flavor. It is just an enzyme protein.

Here's a video on how to do it:

FUN WITH SATSUMAS: Treated with Pectinex Ultra SP-L (pectinase) to remove the pith, which taste WAY better than canned Mandarin orange segments

I think I'll put them in a mimosa made with pectin-free clarified orange juice (prepared with the same enzyme, but then Chemex filtered)...

Care to place a bet on that? Been there a few times when I drive up to visit. They are NOT disappearing. Not a chance. I'm sure that you are correct, but I've never been to a highly rated restaurant so dead on a Friday night in good weather. The contrast between Troquet and Craigie on Main was abso...

I guess it's Kerrygold for you.

Not only do I refuse to go to that place, I refuse to read reviews about it.

Ketchup

Heinz, because I'm a snob.

jan.brekke wrote: ↑
December 16th, 2018, 6:51 pm
This place has the feel of a restaurant that won't be around long.

Care to place a bet on that?

I'm working my way through all 16 of the new "Joule Ready" pre-made sous vide sauces from ChefStep. My second sauce was "Creamy Carrot", which I used to prepare Islandic cod loin (sous vide 113°F x 50 min for 1 1/4" thick). https://shop.chefsteps.com/products/creamy-carrot-sauce Opening up the folde...

A side note about cooking multi-color carrots. Separate the purple ones from the others as the purple will bleed into and discolor them. I do this all the time and never have a problem. Hmmm. I did it twice with them bleeding before I made the switch to separating them. Hmmm...I've certainly heard ...

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