What did you cook?

Discussion in 'Food and Drink' started by Cspirou, Oct 15, 2016.

  1. Tchoupitoulas

    Tchoupitoulas Friend

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    Picanha's a lovely cut of beef. @YMO likes his Brazilian steakhouses and I get picanha every time I go. Alas, it's almost impossible to find this cut of beef in the US grocery stores (I should go to the Brazilian neighborhood in Newark to see if local butchers sell it).

    Anyway, this looks delicious!
     
  2. Beefy

    Beefy Friend

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    Not if the dewpoint is 26°C again. As much as the food was good, I sincerely regret firing up the grill in that heat/humidity yesterday.

    The best place to get picanha In Canada - and I'm pretty sure it is the same in the US - is Costco. Not a typo, Costco. They have it in their vacupacs right alongside the brisket. Their butchering strategy seems to be, do the rest of the loin as a huge lean roast, and sell it at a premium price because there's no fat. Then they sell the top with fat cap at a premium price because it's this most delicious cut.

    But even at a 'premium' price, it was only CA$17/kg, or about US$6/lb. Might be a bit tough as a traditional steak, but as a long sous vide? Fuggedaboutit.
     
    Last edited: Jul 18, 2022
  3. Thad E Ginathom

    Thad E Ginathom Friend

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    26C is not heat. 26C is winter!

    My London friends aren't barbecuing. 36/37C and 40 is forecast. Parts of mainland Europe are well over that.

    Thats... EEK!
     
  4. Beefy

    Beefy Friend

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    That's dewpoint, not temperature or humidex. That means water will condense out of the air onto any surface cooler than 26°C, which is truly gross, sticky, and muggy. Blew through historical records. Traditional temp/humidity figures were 33°C and 65% RH.

    Looking at the weather in London right now, it's 32°C and 20% humidity, dewpoint is 7°C. Positively balmy in comparison.
     
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  5. Thad E Ginathom

    Thad E Ginathom Friend

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    It's always so humid here I've never thought about calculating it or how.

    How's 27C, 54%? That's indoors with the AC on. And I am comfortable, in my @YMO approved uniform: short boxers. Only.

    I did once roast a chicken in a 40-plus spell, but that was bravado. Chicken was nice, though. <<-link back to topic ;)
     
  6. Armaegis

    Armaegis Friend

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    The HVAC engineer in me would use a psychrometric chart, but for sanity sake you can use this:
    https://www.calculator.net/dew-point-calculator.html

    The hotter air gets, the faster the molecules are moving about. The faster they are, the more they can "juggle" molecules of water. Hence hot air can carry more moisture. As the air cools or when it touches a cooler surface, it can't juggle all those water molecules and the water condenses onto the surface. This in of itself makes the surface wet, but there's an extra gross factor which is the phase change of the water molecules from gas to liquid, which then dumps a LOT of heat energy into the surface.

    This is partially why we have something called a "humidex" rating. When it's hot and humid out, traditional readings say 33°C but humidex says it feels like 41°C, because that's the extra energy from the humidity condensing and releasing heat into your body. On the flip side, if it's hot and super dry out, your body sweat is evaporating (by sucking out the energy from your skin to phase change from liquid to gas) and thus cooling your body faster.
     
  7. Armaegis

    Armaegis Friend

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    What device do you have for sous vide cooking?
     
  8. Beefy

    Beefy Friend

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    Anova AN500. I was using Ziploc bags, but grabbed a Foodsaver for cheap during Prime Day.
     
  9. Armaegis

    Armaegis Friend

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    Thanks. I was kinda coming in from the opposite direction. I have a foodsaver and was shopping for replacement bags, and the sous vide sticks came up in the "buy it with" spot. Just window shopping for now, but it's good to know my options.
     
  10. Cspirou

    Cspirou They call me Sparky

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    I’ve been having enormous success doing a cheap sous vide method for large steaks. I use zip lock bags and a big pot of water on the stove with a temperature probe to keep track of temps. The more water you use the slower temperature drops which minimizes how often I have to turn the stove on. Obviously not great for 48h projects but for a steak at 130°f you really don’t need more than two hours and it isn’t hard to maintain +/-3° during that time
     
  11. Beefy

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    Oh, totally. And for steaks, a few degrees up or down isn't going to make or break. There's a lot less difference between rare, med-rare and medium when you sous vide.

    I wouldn't risk it for any other protein though. Chicken breast, salmon, much more sensitive to small variations.
     
  12. señorhifi

    señorhifi Friend

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    In Madrid we are hitting 40C with humidity levels of only 13-15%. During this time one can only use IEMs and open backs with velour pads. Closed backs with pleather is a no-go. You die. It's bad.
     
  13. Thad E Ginathom

    Thad E Ginathom Friend

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    sous vide for the ear drums?
     
  14. nishan99

    nishan99 Friend

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    Bar pie pizza. Minced pepperonis with a mix of mozzarella and a little bit cheddar cheese.

    I do bar pies when ever my gluten fails or my dough overproofs.

    [​IMG]
     
  15. señorhifi

    señorhifi Friend

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    IMG_20220902_145901.jpg

    Went full on USA today, f**k yeah! I had enough paella and tortilla already haha. Cobbled the sauce together from simply mixing mayo with ketchup, some spicy Dijon, and diced pickles. Not bad. Was gone in 5min.
     
  16. Cspirou

    Cspirou They call me Sparky

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    I need this recipe
     
  17. nishan99

    nishan99 Friend

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    I upped my lasagna game :cool:

    [​IMG]
     
  18. nishan99

    nishan99 Friend

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    Upside down pizzas are so underrated.

    [​IMG]
     
  19. penguins

    penguins Friend, formerly known as fp627

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    Team amerifats mode today

    Baked potato, the white sauce is not *just butter* but actually smoked white cheddar made into a sauce (not the can / jar /pre-made stuff), a very good jalapeno cheddar and bacon sausage from my favorite butcher for such sausages, the small piece of meat in the front is pork belly, the big piece of meat in the back is 1 smoked baby back rib minus the bone. Added more cheese sauce and sliced sausage later, left this way initially so the picture would be clear.

    Also had smoked baby back ribs with a coffee and cocoa powder based rub. Was good. *USA chant here*
    [​IMG]
     
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    Last edited: Nov 17, 2022
  20. Cspirou

    Cspirou They call me Sparky

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    Kind of a late thanksgiving post. I deboned some birds and stuffed it. This is probably the best I’ve ever tied a roast

    59CDB8AD-5355-4641-9810-D229AD69856F.jpeg 4E255A85-551B-4DD8-BA9D-D772DB81D1B1.jpeg 0C9C5F5E-4404-444E-9AFE-43C98FB4A12C.jpeg FD1A0A1F-2975-4D77-9B69-DB23AE0A1CE3.jpeg 5EEEEC2B-32C8-40E5-B819-0EC512AAEBEA.jpeg

    I was a bit rushed so I cooked it at 300°F for 1h20 and the outside is a little dry. If I do it again it’ll be 250°F for much longer

    What’s crazy to me is seeing recipes where a stuffed chicken is cooked for 2h15m @ 375°F. That’s got to be jerky by that time
     
    Last edited: Dec 4, 2022

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