Tongue tacos can be tasty. Very mild organ meat flavor. That said, I've yet to have one where the tongue has been perfectly cleaned. Frequently, in tacos, you can still see pieces with the outermost layer of the tongue still attached. It's rather off putting, but in small doses it doesn't ruin the experience.
Gravy's Cooking Thread
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That looks good. Shabu shabu has a way of turning everything fucking amazing. We have a place 5 minutes from us that we go to regularly. (Shabuway in Cali.) It's so good, and they have green tea creme brulee, which is the most delicious dessert I think I've ever had.
The best meals I have had in my life were cook it yourself at your table in Japan. Shabu Shabu and Yakiniku are awesome. I dropped $400 in one Yakiniku place going bananas ordering everything. Tried stuff I would have never thought to, scallop roe etc.
Holy shit that looks amazing.
I was really excited for the braised pork and sauerkraut I am making tonight but now I just want to go to shabuway. =/
I was really excited for the braised pork and sauerkraut I am making tonight but now I just want to go to shabuway. =/
Borzak
Bronze Baron of the Realm
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Anyone do any Sous-vide cooking? I've eaten it but never cooked that way. I'm thinking about getting a thermal immersion circulator and giving it a try. I cook a LOT of wild game including ducks which have zero fat on them and it seems like it might be a good way to go.
the cookers are big coin, I thought about getting one, but the price tag seems silly for how often I would use one.
The Nokimu, when it ships, will be $359. Pretty reasonable. The next most expensive thing is like $450 right now on Amazon. Considering they used to run in the thousands, I'd say Sous-vide is pretty reasonably priced these days.
However there is an alternative solution. Take any crock pot or even a cheap rice maker and buy a PID controller like this one:
http://www.auberins.com/index.php?ma...products_id=44
You now have a non-circulating Sous-vide cooker. Want it to be circulating? Add an aquarium bubbler. If you want ideal results you should really vacuum pack the food, so there is the cost of that as well, but you don't need to, just putting in a plastic bag will give you results very close to a $2,000+ Sous-vide cookers for ~$200.
However there is an alternative solution. Take any crock pot or even a cheap rice maker and buy a PID controller like this one:
http://www.auberins.com/index.php?ma...products_id=44
You now have a non-circulating Sous-vide cooker. Want it to be circulating? Add an aquarium bubbler. If you want ideal results you should really vacuum pack the food, so there is the cost of that as well, but you don't need to, just putting in a plastic bag will give you results very close to a $2,000+ Sous-vide cookers for ~$200.
from what few things I have tried sous-vide'd I could see texture and flavor being an issue, I dont think its the most versatile of cooking methods. they almost always introduce some form of fat to add flavor as well. The protein + heat reaction is missing
Maillard Reaction
Maillard Reaction
You can sear the meat either before or after Sous-vide, depending on the meat, duration, final application, etc. Also you don't always want the browning, crack an egg and vacuum seal it, then Sous-vide it. The colors stay perfect and it is so good. It is like any other cooking technique, you have to get good at it before stuff tastes good, but there are any number of good resources out there for break downs of techniques, recipe ideas, etc., nowadays.
I have had sous-vide fish, eggs and vegetables, all good flavor / texture. seems like most proteins would be much more delicious if shown fire, but that's me, I love a hard sear.
Duck is a really good example. You want that crunchy skin. Being able to get that skin on a duck with any traditional method of cooking consistently is near enough to get you employed at any French restaurant anywhere. But doing it Sous-vide you can render the fat out without burning anything,thensear it for a perfect finish, every time. Take almost no skill at all and is so good. Having it be impossible to overcook anything is also way up there on the awesome scale. The irony being the people most likely to do Sous-vide at home, people who take cooking pretty seriously, are the people least likely to make the common mistakes it saves you from. Still worth it for the textures you can get. I don't think owning Modernist Cuisine would be nearly as interesting for me if I hadn't whipped up a Sous-vide cooker out of a PID and my crockpot.
BrutulTM
Good, bad, I'm the guy with the gun.
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Agreed. I like tongue, but if it comes with the skin and the taste buds or whatever the fuck the bumps cows have all over tongues (which is how it comes when my Mom cooks it) I can just barely take it purely because of the appearance. If you get all the skin off, it's basically soft roast beef.
the Yakiniku pic I posted further up the page, bottom left corner is beef tongue. it tastes beefy like a roast, depending on how it's prepared it can have an odd texture because of the 'structure'. The texture is the only thing that throws me off about it sometimes.
Big Phoenix
Pronouns: zie/zhem/zer
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Made chicken bhuna last night. Delicious.
2 lbs. chicken breast, cubed
2 tomatoes
2 onions
4 cloves of garlic
1/4 cup vinegar
1 (14 oz.) can of coconut milk
8 tbsp butter
2 tbsp peanut or olive oil
1 tsp garam masala
1 tsp cumin
1 tsp chili powder
1/2 tsp tumeric
In a blender/food processer, add tomatoes, onion, garlic, vinegar. Puree. In a large pot, melt the butter on medium heat. Cook until butter bubbles and starts to slightly brown. Add spices and mix. Add tomato puree. Turn heat to low. In a fry pan, add oil and heat over high heat. Add chicken and brown (don't cook through). Transfer chicken to pot. Heat to a boil. Let it boil for a minute or two uncovered. Add 1/2 of the coconut milk. Reduce heat to a simmer. Cover, but leave a small vent for moisture to escape. Let cook, stirring occasionally. After 1/2 an hour, add the other half of the coconut milk. Continue cooking at a simmer for another half hour, removing the cover entirely for the last 5-10 minutes. It's done when the sauce is thick and just starts to stick to the chicken. Serve over rice or with naan.
2 lbs. chicken breast, cubed
2 tomatoes
2 onions
4 cloves of garlic
1/4 cup vinegar
1 (14 oz.) can of coconut milk
8 tbsp butter
2 tbsp peanut or olive oil
1 tsp garam masala
1 tsp cumin
1 tsp chili powder
1/2 tsp tumeric
In a blender/food processer, add tomatoes, onion, garlic, vinegar. Puree. In a large pot, melt the butter on medium heat. Cook until butter bubbles and starts to slightly brown. Add spices and mix. Add tomato puree. Turn heat to low. In a fry pan, add oil and heat over high heat. Add chicken and brown (don't cook through). Transfer chicken to pot. Heat to a boil. Let it boil for a minute or two uncovered. Add 1/2 of the coconut milk. Reduce heat to a simmer. Cover, but leave a small vent for moisture to escape. Let cook, stirring occasionally. After 1/2 an hour, add the other half of the coconut milk. Continue cooking at a simmer for another half hour, removing the cover entirely for the last 5-10 minutes. It's done when the sauce is thick and just starts to stick to the chicken. Serve over rice or with naan.
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Speaking of Indian, here is myButter Chickenrecipe...
4-5 deboned chicken thighs cut into strips/cubes, marinated in chili garlic paste, chili powder, coriander powder for 2 hrs to overnight.
2 tbls ginger garlic paste. (Food process, same amount garlic, peeled ginger, salt)
1/2 tsp black cumin seeds
1 heaping tsp coriander powder
1 heaping tsp chili powder
1 lg onion
4 med tomatoe
3 green hot chili diced
1/4 cup dry fenugreek leaves (crushed in hand) You can find this online or india store. This is really what gives the dish the "curry" and unique flavor.
1/4 cup cashew nuts
1 tsp ground masala
1/2 stick butter
1/2 cup cream
brown sugar to taste
salt to taste
1/4 cup ketchup
3 cups of chicken stock or water
Add oil to large skillet and brown the chicken, then set aside. Add a bit more oil and add the cumin seed until it sizzles, add chili garlic paste and saute for a couple of min. Add onions, add chili powder, coriander powder, diced chilis and saute until onions are translucent. Add tomato, fenugreek leaves, cashew nuts and saute for min or two and add chicken stock or water. cover and cook for 15 min.
Take this mixture and blend it thoroughly. Careful blending hot stuff.
In same saute pan render the butter. Add the blended gravy to it. Then add seasonings to taste. Brown Sugar, salt, garam masala powder and ketchup. (Yes some Indian chefs in the states use ketchup to add a sweet tang to butter chicken). Adjust consistency with water if needed. Then when satisfied with flavor,consistency, add cream and whisk in. Then add back chicken and cook through. You can add red food coloring to make it the authentic red color.
4-5 deboned chicken thighs cut into strips/cubes, marinated in chili garlic paste, chili powder, coriander powder for 2 hrs to overnight.
2 tbls ginger garlic paste. (Food process, same amount garlic, peeled ginger, salt)
1/2 tsp black cumin seeds
1 heaping tsp coriander powder
1 heaping tsp chili powder
1 lg onion
4 med tomatoe
3 green hot chili diced
1/4 cup dry fenugreek leaves (crushed in hand) You can find this online or india store. This is really what gives the dish the "curry" and unique flavor.
1/4 cup cashew nuts
1 tsp ground masala
1/2 stick butter
1/2 cup cream
brown sugar to taste
salt to taste
1/4 cup ketchup
3 cups of chicken stock or water
Add oil to large skillet and brown the chicken, then set aside. Add a bit more oil and add the cumin seed until it sizzles, add chili garlic paste and saute for a couple of min. Add onions, add chili powder, coriander powder, diced chilis and saute until onions are translucent. Add tomato, fenugreek leaves, cashew nuts and saute for min or two and add chicken stock or water. cover and cook for 15 min.
Take this mixture and blend it thoroughly. Careful blending hot stuff.
In same saute pan render the butter. Add the blended gravy to it. Then add seasonings to taste. Brown Sugar, salt, garam masala powder and ketchup. (Yes some Indian chefs in the states use ketchup to add a sweet tang to butter chicken). Adjust consistency with water if needed. Then when satisfied with flavor,consistency, add cream and whisk in. Then add back chicken and cook through. You can add red food coloring to make it the authentic red color.
Joeboo
Molten Core Raider
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Made this last night...shits absolutely amazing.
http://www.tasteofhome.com/Recipes/C...sagna-Roll-Ups
The only change I made was I used a locally made spicy italian sausage instead of andouille sausage, and it was damn good. Still did all the cajun seasonings and stuff.
http://www.tasteofhome.com/Recipes/C...sagna-Roll-Ups
The only change I made was I used a locally made spicy italian sausage instead of andouille sausage, and it was damn good. Still did all the cajun seasonings and stuff.