Wednesday, April 2, 2014
Stovetop Sous Vide Episode 2 NY Strip Steaks – Pretty and Pink
The duck breast we did in Episode 1 of our stovetop sous vide series last month was so spectacular, I couldnt wait to give it a try with some nice thick steaks. I had no doubt that it would work (thanks to the laws of physics), but would the extra time and attention be worth the payoff?Well, that depends. As far as the taste and texture of the meat goes, it was pretty much the same as any perfectly cooked steak Ive ever had. Not to sound all braggy, but thanks to having done thousands of them, I can produce a pretty decent, medium-rare NY Strip steak in about 15 minutes.
It will be nicely browned and crusty outside, warm and pink in the middle. So for me personally, Im not sure the extra wait is worth it purely for the textural advantages is provides. Dont get me wrong, the results were fabulous, but do I really need to wait 2 1/2 hours to get my beef on?
The real advantage to this technique is not a superior-quality final product (like it was for the duck), but the fact that youre guaranteeing a perfect medium-rare (using 130 degrees F. water, or 140 for medium, or 150 for medium-well, etc.). So, if youve never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go, for sure.Since we went over the basics of this procedure in the previous post, I wont rewrite all the background info about what sous vide is, and how it works. For that kind of scintillating background information, please check out, "Episode 1: The Best Duck Breast Ever." Enjoy!
NOTE: For LOTS more information about doing sous vide steaks, check out Sous-Vide 101: Prime Steak Primer by J. Kenji Lopez-Alt, posted on Serious Eats.
Ingredients for Stovetop "Sous Vide" NY Strip Steaks:
2 (12-14 oz) NY Strip Steaks
1 teaspoon grape seed oil , or vegetable oil
2 tablespoons butter, divided
handful of trimmed mushrooms
salt and freshly ground black pepper to taste
1 clove garlic
1/2 teaspoon balsamic vinegar
View the complete recipe
Thursday, February 27, 2014
Arepas 2 0
I cant say how impressed I am with all the responses we got after the arepas video was posted yesterday! While it seems I got close, it was clear from the comments that I needed to make a few crucial changes. So, i made another small batch.I used more water, so the dough was softer and didnt crack when I formed the arepas. I also didnt fry them, but cooked them on a dry (well, very super-lightly oiled) griddle. From the comments it was obvious this was a key, and after one taste I could tell why. It had a better crust and texture. Thanks to everyone who shared their knowledge!
Arepas Update 2.1
I just discovered these are killer grilled on leftover charcoal! Smoky, chewy, crispy goodness.
Friday, February 7, 2014
Simple recipe of Apple butter and 2 more delicious crockpot recipes
Preparing meals tasty and long-lasting is easy, when to use a crockpot. Apple butter, coconut crisp Apple and Apple Cranberry Compote recipe s are 3 large crockpot recipe. Here are the 3 recipe-s for you at home prepare:
1St apple butter
This can be done in a slow cooker / crock pot or oven to 325 degrees for 3-4 hours.
Ingredients:
qts-4. unsweetened applesauce
-7 C. of granulated sugar
-1-1/3 C. Brown sugar
-5-1/3 T. cider vinegar
-5-1/3 T. lemon juice
-2 Teaspoons. Cinnamon
-2 Teaspoons. Allspice
-1 Teaspoon. ground cloves
Directions:
-Kombinieren all ingredients in a slow cooker / crock pot or pan.
Cover and boil, 3 hours, stirring occasionally.
Remove lid and continue cooking until the excess fluid boils away (turn demand low) slow cooker 5-8 hours, oven 3-5 hours seal jars and process in a hot mixture into hot water bath for 10 minutes.
Makes about 8-10 grams
2. Apple coconut crisp
Ingredients:
-4 large Granny Smith apples, peeled and coarsely chopped (about 4 cups)
-1 / 2 Cup sweetened flaked coconut
-1 Tablespoon flour
-1 / 3 Cup brown sugar
-1 / 2 Cup butterscotch or caramel ice cream topping (fat-freies is fine)
-1 / 2 Teaspoons cinnamon
-1 / 3 Cup flour
-1 / 2 Cup quick rolled oats
-2 El butter or margarine
Directions:
-In a 1 1/2 quart saucepan baking dish, which fits into the slow cooker/crock pot, combine apples with
Coconut, 1 tablespoon of flour, 1/3 cup brown sugar and cinnamon.
-Drizzle with the ice cream topping.
-Kombinieren you the remaining ingredients in a small bowl of Apple mixture with a fork or pastry cutter and sprinkle.
Cover and cooking are on high for 2 1/2 to 3 hours, tender to the apples.
Serve warm with vanilla ice cream or whipped topping.
3. Apple Cranberry Compote
Ingredients:
slice 6 apples, peeled, cooking
-1 Cup fresh cranberries
-1 Cup sugar
-1 / 2 Teaspoons of grated orange peel
-1 / 2 Cups water
-1 / 4 Cups port wine
-Saurer cream (low fat)
Directions:
Arrange Apple slices and cranberries in slow cooker/crock pot.
-Bestreuen you sugar fruit.
-Hinzufügen orange peel, water and wine. Stir to mix the ingredients. Cover, Cook on the low 4-6 hours until the apples are tender.
Warm fruit with the juices, crowned with a DAB of cream to serve. 6 Is used.
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