Virtual Banquet Thread

arf777

arf777

No longer dogless
Oh yeah, can get awesome texture. It is meatier than store-bought but also fattier, and it ends up cooking in its own rendered fat. Can get it really crispy when I want to, though I like mine thick cut and crispy on the outside but tender on the inside.
 
arf777

arf777

No longer dogless
Chimichanga Jam. It's my first attempt. Tastes awesome, but gotta let it sit overnight to see if it jells properly. Seems to be doing so.

Ingredients are beef demiglace, tomato, ancho chiles, poblano chiles, red onion, sugar, cumin, cilantro, pectin and corn starch. Finished by mixing with chunks of chili-rubbed seared flatiron steak.

Cixk7qi.jpg
 
momofthegoons

momofthegoons

vapor accessory addict
I had a small dinner party on Sunday and had the best of intentions of taking pics of all the food. Well... I got a pic of the beginnings of my chicken marinade; dill, parsley, mint, garlic, pepper, dash of kosher salt and olive oil.

photo%201_zpseshyqbtr.jpg



And a pic of the lemon meringue pie I made:

photo%202_zpslhkqlf6k.jpg


And that's as far as I got, lol. Sorry.. no pics of the chicken and veggy kabobs or the rice pilaf and salad. I got a little too into the prep and forgot all about the camera until after we had already eaten. :doh:
 
arf777

arf777

No longer dogless
momofthegoons said:
I had a small dinner party on Sunday and had the best of intentions of taking pics of all the food. Well... I got a pic of the beginnings of my chicken marinade; dill, parsley, mint, garlic, pepper, dash of kosher salt and olive oil.

photo%201_zpseshyqbtr.jpg



And a pic of the lemon meringue pie I made:

photo%202_zpslhkqlf6k.jpg


And that's as far as I got, lol. Sorry.. no pics of the chicken and veggy kabobs or the rice pilaf and salad. I got a little too into the prep and forgot all about the camera until after we had already eaten. :doh:
Click to expand...


Hah. I do this all the time. Being vaked when cooking is awesome, but then you can go all stoner and just eat everything without taking pics. Made a gorgeous roast duck in madeira, tamarind and dijon last week, just ate the whole thing standing in my kitchen, didn't even think about pics 'til I was picking the bones clean.
 
arf777

arf777

No longer dogless
Chimichangas! Made from the beef chimichanga jam I made last week (which set up beautifully- turned the jar upside down and it didn't budge) and extra sharp cheddar. Then fried in rendered duck fat (cuz why not). With sour cream, avocado, and chopped tomato. Could be prettier but damn tasty.

7Dk5gDe.jpg
 
MinnBobber

MinnBobber

Well-Known Member
fft said:
One part each by weight strawberries and rhubarb, half part sugar. Vacuum seal and sous vide on 160F for 2 hours. End up with a great sauce / syrup that goes great with ice cream.



wBFSgtBh.jpg
Click to expand...


So I did this with just strawberries. I think I did at 150 F. Next time I'd try a little lower temp.
It came out with a lot of juice.

Is there a way to modify this recipe to come out with strawberry jam?? It can be very loose consistency but with enough body to spread on toast.
Thanks
 
Roger D

Roger D

Vapor Wizard
MinnBobber said:
So I did this with just strawberries. I think I did at 150 F. Next time I'd try a little lower temp.
It came out with a lot of juice.

Is there a way to modify this recipe to come out with strawberry jam?? It can be very loose consistency but with enough body to spread on toast.
Thanks
Click to expand...

To make a jam you need evaporation to reduce the water content of your produce, it works better in a large, open, thick bottomed pan. With high heat, turn continuously for 10-15 minutes. Do not overfill the pan, a litter of fruit and sugar mix is good.
 
fft

fft

Well-Known Member
True...evaporation will help thicken it up. Most people also add additional pectin for jam which makes it gel up...for a SV preparation where you are not evaporating its probably necessary.

As I go through these bags of frozen yummyness this summer, I am finding I use the liquid for drinks more than the solids. Or I throw the whole thing in a blender for daiquiris.
 
arf777

arf777

No longer dogless
Some spicy Chinesesque chicken- dark meat chicken marinated in rice wine vinegar, soy and sugar, dredged in corn starch and five spice, deep fried in 50/50 duck fat and canola. Sauce is duck fat, green onion, mushrooms, garlic, sherry, tamari, chicken stock, maple sugar, and sriracha

416cdE3.jpg
 
MinnBobber

MinnBobber

Well-Known Member
Parmesiano Reggiano I've had for awhile??

So I've never splurged on this until recently and have a question and comment:

Great cheese, I'll get more--when it's on sale.

Question: so I wrapped and stored it in the frig. I unwrapped today to add to some noodles/butter/ sea salt/ ground whole pepper and it started to have some "white spots" on it.

I'm more familiar with cheese "blue spots" lol.

The white spots were very thin on surface and very few. Just t be sure I scrapped them off with a
knife blade.
Are they just a part of the Reggi personality OR should they indeed be removed?
Thanks
 
MinnBobber,
Roger D

Roger D

Vapor Wizard
MinnBobber said:
Parmesiano Reggiano I've had for awhile??

So I've never splurged on this until recently and have a question and comment:

Great cheese, I'll get more--when it's on sale.

Question: so I wrapped and stored it in the frig. I unwrapped today to add to some noodles/butter/ sea salt/ ground whole pepper and it started to have some "white spots" on it.

I'm more familiar with cheese "blue spots" lol.

The white spots were very thin on surface and very few. Just t be sure I scrapped them off with a
knife blade.
Are they just a part of the Reggi personality OR should they indeed be removed?
Thanks
Click to expand...

I have kg's of this in the fridge. White spots are nothing to worry about but it's a good idea to scrape and not let it spread.
 
You must log in or register to reply here.
Top Bottom