Cooking and Dining

tifosi77
Posts: 51514
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Sun Sep 30, 2018 11:01 am

Recommend double bagging anything on the bone.

Sear in butter with thyme and garlic; bag with more butter, thyme, and garlic, and cook at 130°F for an hour per 1" of thickness; re-sear in butter, thyme and garlic.

Dickie Dunn
Posts: 28101
Joined: Thu Mar 26, 2015 12:12 pm
Location: Methuselah Honeysuckle

Cooking and Dining

Postby Dickie Dunn » Sun Sep 30, 2018 11:05 am

Best way to cook a big t-bone?
Sous vide it.
Anyone ever sous vide one?
Yes.

:thumb:

What's your process?
I'm sure tif will eventually mosey on in here and spout some knowledge, but for me it depends on "what" you want the steak to be I think t-bones lend themselves nicely to being treated almost like a roast, putting some aromatics like garlic, rosemary, thyme, etc. in the bag with the steak. Other times I just sprinkle a little salt on the steak before bagging it. Depends on what you're in the mood for.

Anytime I'm doing sous vide with a bone-in cut I like to double bag it, just to be safe. For fattier cuts I like it at the high-end of medium rare, about 134 degrees, for 2ish hours. For finishing a lot of people go with cast iron skillet, oil, butter, aromatics, etc. I prefer to go with the grill. Take the steak out of the bag, dry it, and right before throwing it on a grill that's hotter than Narduzzi's seat, I rub it with olive oil and sprinkle with salt. Timing per side will depend on how hot the grill is, but I usually go with 90ish seconds per side.

Edit: I see tif beat me to it anyways.

eddy
Posts: 22309
Joined: Thu Mar 26, 2015 9:49 am
Location: Emmet's barn loft

Cooking and Dining

Postby eddy » Sun Sep 30, 2018 11:30 am

Much thanks, good thinking with the double bag, I would have missed that

tifosi77
Posts: 51514
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Sun Sep 30, 2018 2:47 pm

Note, though, that you're more likely to have a 'floater' with a double bag situation. I'll usually put a heavy kitchen spoon in the bottom of the outer bag, or a spoon threaded through a large bider clip attached to the bags, to weight everything down and keep the food submerged.

eddy
Posts: 22309
Joined: Thu Mar 26, 2015 9:49 am
Location: Emmet's barn loft

Cooking and Dining

Postby eddy » Sun Sep 30, 2018 3:40 pm

I had 3 bags left and 3 steaks so I rolled the dice

eddy
Posts: 22309
Joined: Thu Mar 26, 2015 9:49 am
Location: Emmet's barn loft

Cooking and Dining

Postby eddy » Sun Sep 30, 2018 6:25 pm

Holy ****, thanks guys, probably best steak I've made at home!

tifosi77
Posts: 51514
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Sun Sep 30, 2018 7:13 pm

What'd you serve with them?

eddy
Posts: 22309
Joined: Thu Mar 26, 2015 9:49 am
Location: Emmet's barn loft

Cooking and Dining

Postby eddy » Sun Sep 30, 2018 8:23 pm

What'd you serve with them?
Double baked potatoes, peas and bourbon stout

tifosi77
Posts: 51514
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Sun Sep 30, 2018 8:39 pm

Nice. Well done, take five and relax.

mac5155
Posts: 13841
Joined: Wed Mar 25, 2015 12:47 pm

Cooking and Dining

Postby mac5155 » Sun Sep 30, 2018 11:09 pm

What are the best store bought (soft) taco shells?

Dickie Dunn
Posts: 28101
Joined: Thu Mar 26, 2015 12:12 pm
Location: Methuselah Honeysuckle

Cooking and Dining

Postby Dickie Dunn » Sun Sep 30, 2018 11:48 pm

What are the best store bought (soft) taco shells?
Image

count2infinity
Posts: 35615
Joined: Tue Mar 24, 2015 2:06 pm
Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
Contact:

Cooking and Dining

Postby count2infinity » Mon Oct 01, 2018 7:16 am

Corn or flour?

mac5155
Posts: 13841
Joined: Wed Mar 25, 2015 12:47 pm

Cooking and Dining

Postby mac5155 » Mon Oct 01, 2018 8:04 am

Either works.

mac5155
Posts: 13841
Joined: Wed Mar 25, 2015 12:47 pm

Cooking and Dining

Postby mac5155 » Mon Oct 01, 2018 9:54 am

I feel like flour are more widely liked, so maybe I'll get some of both.

Dickie Dunn
Posts: 28101
Joined: Thu Mar 26, 2015 12:12 pm
Location: Methuselah Honeysuckle

Cooking and Dining

Postby Dickie Dunn » Mon Oct 01, 2018 10:05 am

My first image post is being stupid, but these are the best non-handmade in Mexico corn tortillas in existence:

Image

Flour tortillas are trash. If someone you invite wants flour tortillas, kick them out of your house.

mac5155
Posts: 13841
Joined: Wed Mar 25, 2015 12:47 pm

Cooking and Dining

Postby mac5155 » Mon Oct 01, 2018 10:33 am

My first image post is being stupid, but these are the best non-handmade in Mexico corn tortillas in existence:

Image

Flour tortillas are trash. If someone you invite wants flour tortillas, kick them out of your house.
Where I gotta go to get these - market district?

LITT
Posts: 7056
Joined: Wed Mar 25, 2015 6:43 pm
Location: Those who don't listen will eventually be surrounded by people with nothing to say

Cooking and Dining

Postby LITT » Mon Oct 01, 2018 10:40 am

Much thanks, good thinking with the double bag, I would have missed that
my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakers

Dickie Dunn
Posts: 28101
Joined: Thu Mar 26, 2015 12:12 pm
Location: Methuselah Honeysuckle

Cooking and Dining

Postby Dickie Dunn » Mon Oct 01, 2018 10:41 am

My first image post is being stupid, but these are the best non-handmade in Mexico corn tortillas in existence:

Image

Flour tortillas are trash. If someone you invite wants flour tortillas, kick them out of your house.
Where I gotta go to get these - market district?
I don't know where you live, but Los Campos in Wexford, any Las Palmas location, and Reyna Foods in the Strip would have them. If you're limited to Market District, La Banderita tortillas would be your best bet.

Image

The make good flour tortillas as well, which they also have at Market District. I've always found flour tortillas from Chi-Chi's or Mission to be pretty dry and flavorless.

mac5155
Posts: 13841
Joined: Wed Mar 25, 2015 12:47 pm

Cooking and Dining

Postby mac5155 » Mon Oct 01, 2018 10:53 am

I'm in fayette co but I do drive to Robinson daily. Maybe I can sucker a co worker into going to Las Palmas in Brookline - I think he lives near there.

eddy
Posts: 22309
Joined: Thu Mar 26, 2015 9:49 am
Location: Emmet's barn loft

Cooking and Dining

Postby eddy » Mon Oct 01, 2018 11:16 am

Much thanks, good thinking with the double bag, I would have missed that
my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakers
interesting, I get the heavy duty generic ones from Martins and they are solid.

LITT
Posts: 7056
Joined: Wed Mar 25, 2015 6:43 pm
Location: Those who don't listen will eventually be surrounded by people with nothing to say

Cooking and Dining

Postby LITT » Mon Oct 01, 2018 12:26 pm

i historically hav enot had issues with ziploc gallon freezer bags but this box has just been a tragedy

tifosi77
Posts: 51514
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Mon Oct 01, 2018 1:49 pm

Much thanks, good thinking with the double bag, I would have missed that
my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakers
What temps are you cooking to? A good-quality freezer bag should hold its integrity up to around 150°F or so. (The actual temp the side seals will hold to is a bit higher than that, but that's my person cutoff.)

I've been using Ziplocks to cook sous vide for five or six years at this point, and I think I've only had one blowout.

tifosi77
Posts: 51514
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Mon Oct 01, 2018 1:52 pm

What are the best store bought (soft) taco shells?
I'm not familiar with any of the brands that have been recommended so far, but my advice is, if possible, to select a brand that's made locally and available the same day they're made.

I want to get a tortilla press, because making them from scratch isn't really that hard. Just recently subscribed to the Rick Bayless YouTube channel, and he had a series of 'Taco Tuesday' videos a couple years ago. Most of the videos are very fun and informative, and I want his home kitchen (both indoor and outdoor).

LITT
Posts: 7056
Joined: Wed Mar 25, 2015 6:43 pm
Location: Those who don't listen will eventually be surrounded by people with nothing to say

Cooking and Dining

Postby LITT » Mon Oct 01, 2018 2:38 pm

Much thanks, good thinking with the double bag, I would have missed that
my most recent purchase of gallon freezer bags from costco must be defective, of the last 5 ive used, all 5 have been leakers
What temps are you cooking to? A good-quality freezer bag should hold its integrity up to around 150°F or so. (The actual temp the side seals will hold to is a bit higher than that, but that's my person cutoff.)

I've been using Ziplocks to cook sous vide for five or six years at this point, and I think I've only had one blowout.
these have been below 138. i honestly think its a bad batch from production since every single one from the box has been a problem. i lodged a formal complaint with ziploc. curious what will happen

tifosi77
Posts: 51514
Joined: Wed Mar 25, 2015 1:07 pm
Location: Batuu

Cooking and Dining

Postby tifosi77 » Mon Oct 01, 2018 3:40 pm

They were Ziploc, not 'Kirkland'? That's interesting. I would tend to agree that you've just got a bad batch. From what I understand, SC Johnson isn't super supportive of people using their bags as SV packaging, but they recognize the importance of good customer service. There was a podcast that I followed a couple years ago called Cooking Issues run by the guy that invented the Searzall, and he was actually the person that had done most of the testing of Ziploc-style bags for SV; I remember he had received some pushback from the company. But that was several years ago, and I've not followed the podcast or this specific issue in any detail since then. I know ChefSteps still openly promotes their use, and features them in most of their cooking videos.

Speaking of which, the Cook With Joule Facebook group mods are going back to Seattle end of next month to visit and reconnect; we have crested 14,000 members, and are officially a 'thing'.

Who is online

Users browsing this forum: Beveridge, Dickie Dunn, Google [Bot], meecrofilm, MrKennethTKangaroo, nocera and 133 guests