This one is going nuts on me. Should I open it up and clean the airlock?
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Did you have to take any precautions to prevent air entering the fermentation?
Looks good. What’s the filling?
Forgot to post Valentine’s rib eye with port sauce and a stuffed mushroom. It was a day late due to power outages around here but no less delicious.
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Sounds sensible. I’m not sure if our hot sauce hero has a clean spare, but that sounds like the best plan if available.
I only have 2 airlocks, both in use. Reddit fermentation told me to just leave it alone until it finishes up in a week or so.
Checking in with the habanero blueberry and it looks like we have a little mold growing. Hopefully it doesn’t get worse, but I’m not really sure why it happened.
stuff in the fridge that had to be used up. half waguy ground beef, half bison, onion, and dill.
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Sous vided brisket flat for about 24 hours @ 155 and into the oven @ 300 for almost 2 hours. Salt, pepper, and garlic powder applied before the sous vide and before the oven. It cuts with a fork, but could have been more tender to the tooth. I will have to try again lower and longer in the sous vide.
The liquid is the juices from the bag reduced until they were salty enough plus a squirt of SB Ray’s BBQ sauce because I’m lazy. It wasn’t smoky, it wasn’t thick, it didn’t matter. I think this is the main benefit of sous vide cooking, those well seasoned juices.
Same dumb photo angle as my last post.
Oh yeah, I cooked this 4 days ago and ice-bathed it after it spent 24 hours in the sous vide this weekend. After work today, I drained the bag into a saucepan to reduce, reseasoned the meat, and stuck it in the oven for 2 hours. Easy weeknight main.
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Did you brine it much beforehand (wet or dry)? I’m surprised you found it still a little too chewy. Seems like you were pretty close to the Chefsteps recipe I use regularly and that always comes out perfect.
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No brine, just seasoned, vac sealed, and frozen. I threw it in the bath directly from the freezer and used the max temp and min time (+~3 hours since it was frozen) from serious eats.
It wasn’t really tougher than my brother’s smoked version, I just know it can be better. I chose the extreme high temp and shortest time recommended somewhat intentionally. It was delicious, but I know better time\temp combos will make it insane.
I recommend brining first, especially for tougher cuts of meat. The Chefsteps method is overkill, but it does help. Just giving the meat a decent slathering of kosher salt for overnight to 24 hrs before sous vide would be worth thinking about.
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Wife’s birthday is coming up so I made a couple of her favorites: steak and French onion soup. The soup is from Michael Ruhlman’s Twenty, a simpler version that uses only onions, water, and something to season it along with the bread and cheese. In other words, no broth or stock, which change the flavor and would likely have been either too labor intensive or valuable to be used in such a dish as it was originally conceived. I made one change to the recipe: I didn’t use sherry since I don’t have it nor do I plan to buy any. Only other ingredients are butter, salt, pepper, and a splash of red wine vinegar to counter the sweetness of the onion; Ruhlman says you can use white wine vinegar or regular red wine as well but I went with the one that sounded best - would try the red wine in the future if I had a bottle open. Topped with gruyere and a home-toasted crouton. I burnt the bread a pinch in the broiler so I turned it on it’s side for a better visual. Rest of the meal was rib eye, asparagus, and sweet potato. Wife’s verdict: everything was perfect.
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I’d love to see some more of your steak and onion porn, but I think some of your uploads had problems.
Edit: looks great!
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Looks good. Only comment is I bet you get much more flavour if you let onions caramelize to a much darker brown.
There was a pinch more water I could’ve gotten off for sure but they were starting to stick and burn and that’s usually my threshold. Maybe I’m a wuss when it comes to deep-cooking onion like I am with home repairs.
I had to force myself to go way beyond what made sense after watching a bunch of videos and seeing how brown they make them. We are talking like 30-45 min of caramelization!
