Originally Posted by sonatine
6 hour sous vide + 45m at 525
That would make one hell of a milksteak sir.
6 hour sous vide + 45m at 525
That would make one hell of a milksteak sir.
Tine, do you have a Sous-vide oven?
6 hour sous vide + 45m at 525
THIS NIGGA HERE.
"Birds born in a cage think flying is an illness." - Alejandro Jodorowsky
"America is not so much a nightmare as a non-dream. The American non-dream is precisely a move to wipe the dream out of existence. The dream is a spontaneous happening and therefore dangerous to a control system set up by the non-dreamers." -- William S. Burroughs
I didn't even know you could Sous-vide something that large.
I kind of have a couple of questions on this one; if anyone has some tips and can help, that would certainly be great.
Ok so i'm basically making Italian beef sandwiches dipped in au jus.
Other ingredients include:
-hot & mild giardiniera (depending on the persons preference)
-sauteed sweet peppers & onions.
-Mozzarella cheese
For the Italian Beef I am using Bari Beef from Chicago - I had it shipped in. I do not have their Au Jus though, so I am making the sauce from dry packets.
sorry, these pics suck for some reason, but:
I want to make sure im doing this as correct as I can with the ingredients that are available to me. I am currently heating the beef itself in the crock pot on low, and I am heating the Au Jus
1) Is this Au Jus ok for doing this or am I using a shitty product? I realize it is probably not authentic, but I don't want to use shitty stuff for some good beef - i want to do it as right as I can. I also have some canned Campbells Au Jus but I did not open that yet.
2) My biggest concern was the bread. The net didn't give me too much help that I could see (then again I kind of looked over things fairly rapidly)- seemed like there were alot of mixed reviews. I bought a few different kinds because I didn't know for sure. As the pic shows, I bought French bread (even though I didn't like the seeds on it), "sub buns" which look to be about 7 inches, and "Sciortino long rolls" which are a little smaller. If they would have had something labeled "italian" in the smaller products, I would have grabbed that. One thing I was concerned about is the "wet strength" as they say; I just don't want it to fall apart when I dip it in the Au Jus liquid.
Anyone with experience on this that can provide some thoughts?
Thanks
(either way, if I remember I will take a pic of the finished product and post my results)
Au Jus is literally the juice of the meat that you cooked, then reduce and season it, generally with salt, pepper and stock of whatever meat it was you cooked. We do a Prime Rib at Christmas and I make the Au Jus. I'm guessing that the McCormick packet is just dried bouillon and spices that you add water to. Since it looks like you bought premade beef, dump that juice into your packet sauce. Dunno if that's enough, but it's all you got until you make your own Roast Beef.
Day old French or Italian would be my pick for a firm outer crust to hold up to the dip, the way I dunk it in nothing holds up so it doesn't matter.
Brother Willi is....is that you?!?
Detroit represent.
Thread needs to be bumped!
This Chicken Bacon & Ranch Pizza I get sometimes is so good. I have them add garlic and parm cheese all over it.
Looks like a Passport sir. It's a good spot. Other guess would be a Cottage Inn.Thread needs to be bumped!
This Chicken Bacon & Ranch Pizza I get sometimes is so good. I have them add garlic and parm cheese all over it.
Bought some skinless chicken kabobs a couple of days ago and decided to cook them tonight. Had a couple of shots of Budweiser BBQ sauce in the fridge and found some chipolte bbq rub in the cabinet and grabbed a couple tablespoons of pesto and mixed it all together with the chicken and baked it off @ 400 for 25 mins. Here is the finished product. IT IS GOD
At my local kebab king..
Baked lemon chicken and lamb doner (gyro) meat on a giant naan bread served with salad, chips and lots of chilli sauce.
Neither. It's a ma pa type of place but what makes the pizza even better is the ranch is homemade and quite possibly the best ranch dressing I've ever had. I'll even buy a salad from time to time there or get it along with a meal and the ranch dressing is just very damn good.
I didn't like you much wmfml however you inspired me to make this today and I think I may get laid because of it as my wife had an orgasm eating it... Good call on the oreida extra crispy fries and we skipped the ketchup and jalepenos but was very good... So thank you
these are some good ass ribs I got from a guy with a giant smoker parked on the side of the highway
Gumbo from a place called "Gumbo's"
looks decent 4, how was it...
I had the Gumbo and a Moufalatta Sandwich. Gumbo was a 4 out of 5 flavor wise but that bigass bowl was $8, so I felt like I stole it. On the other hand the sandwich was also $8 and even though the Tapinade was lovely, the bread they used was anything but traditional, was like a fucking Panini. I'm going back for the Étouffée. Overall it's a good place.
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