gadgetgeek

GG - the process to which Deej refers, I think, is the whole sous vide process. How long to "cook" your meat?

And if that's not Deej's question, it is mine!

This one was 35 hours at 140 degrees F. I have done several other dinners but for this tough, sinewy chunk of lamb I chose that time and temp.. same thing for beef cheek or beef shank.

Fish is way less and 118 degrees is what I use (maybe 30 minutes)

Chicken is strange, I use a higher temp than fish but a long time... like 130 degrees and 24 hours.

Vegetables (if you think they are worth sous vide), are fairly short.. the best Brussels sprouts I have ever made were done sous vide. I don't see the benefit for potatoes (unless you have a empty water bath and you are doing lamb shanks), I love to do pork, cheek, or any good tasting piece of pork.. Usually around 135-140 for 18 to 24 hours. depending on how tough it is to start.

I am NOT, NOT, NOT, a sous vide maven... I re-read every time I do it...

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Very interesting and cool looking experiment. I need some kinda Mallard reaction cooking meats. Though looking forward to your results.

-=Jasen=-

Hmmmmmm a duck reaction? (just kidding) I know you meant Maillard.

I too like, as I said, a nice crust or a browned beef/pork/meat, edge, but hey, this is an experiment and I feel like it turned out fairly well.. The sauce was a delight, (sous vide is often sauced), and the rest of the dinner we fab. I'll do it again, and quickly sear the meat after the sous vide process in a very hot cast iron skillet.. how's that?

Man, you must have been reading that post as I typed it. Soon as I posted it, realized the "i" was missing and changed it within 2 seconds. You have some kinda go-go-gadget quick poster, don't ya? hehe

How long does this process take for you?

-=Jasen=-[/quote:1danusc4]

GG>- What process Jasen?

If I am sitting here playing moderator on two other boards I just alt-tab over to the page and go for it... I am way used to it I guess?

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Very interesting and cool looking experiment. I need some kinda Mallard reaction cooking meats. Though looking forward to your results.

-=Jasen=-

Hmmmmmm a duck reaction? (just kidding) I know you meant Maillard.

I too like, as I said, a nice crust or a browned beef/pork/meat, edge, but hey, this is an experiment and I feel like it turned out fairly well.. The sauce was a delight, (sous vide is often sauced), and the rest of the dinner we fab. I'll do it again, and quickly sear the meat after the sous vide process in a very hot cast iron skillet.. how's that?

I bet it tasted very good' date=' however in the picture it looks a little like canned meat. I hadn't ever really thought about it, but I like that seared/browned appearance on the meat.[/quote']

Thanks Trish.

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I think I'd miss the outer char on a piece of meat. Even from a broiler or frypan or something. Although, a corned beef done in the oven (braised) doesn't always have a char, and I don't miss it....

GG>- In the restaurant business they usually do a quick char after the sous vide process is completed. You may be surprised at how much food for higher end restaurants is prepared in this fashion? I too like a good char and love a good sauté, but, like I said, this is a good (though long) way to reduce shrinkage, provide tender product and infuse flavor into tough (or not) cuts of meat.

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Yes, the low temp start for steaks has been written about lately. Low to get the middle near where you want, and then HOT really fast at the end for the crust. That eliminates the grey meat problem.

But I think the sous-vide thing is intended to preserve fresh flavors. Obviously, it's not going to sear or brown, or create a crust on anything. Perhaps liken it to poaching, but without contact with a liquid? Ok, and lower temp too. But slow cooking in a seasoning, at low temp, might act as a marinade and cook at once?

Dunno. Where's Julia Child when you need her?

Julia is cooking my Dad a poached egg....

About the sous vide thing.. I have been experimenting with it for a year or so at home with the BBQ Guru controllers. Some of the most tasty (but not crusted) Beef, Pork and Lamb has come out of these experiments. Certainly you could do it on the grill but that adds a whole different level of complexity to it that I personally wouldn't want to add. I use the process indoors, with the controller and a BBQ Guru Raptor to control the hot plate or griddle (depending on how much sous vide I'm fixing). The heating element on the bottom, as long as there is plenty of swimming room for convection) seems to work just fine without a costly laboratory immersion heater/pump. I'll post some pictures of my latest dinner/learning experience here in a day or two. I did Lamb Shanks, and a bag of chunks of Tamworth Heritage pork.

Click-HERE- to see more pictures of the process.

Actually the Shun Elite is not a Damascus steel, but rather powdered steel, mixed then forged to allow for a greater consistency than with folding. Then they apply a SS layer to the exterior. Hey, to each is own, but the proof is in the pudding. I have never owned a knife that has the edge retention of the elite series (including Damascus knives). So there is no sham in Shun as you say in my opinion.

BTW, I considered Hattori when purchasing, but specifically wanted the SG2 steel verses VG10 or other Damascus steels. Have not been let down yet. I imagine it will be harder to sharpen, but wouldn't know since there has not been a need yet!!

-=Jasen=-

You may also find it interesting that the web site in your posts sell knives made with the same powdered steel technique - http://www.japanesechefsknife.com/Tenmi ... eries.html . The powered steel knives are also not a subset of Damascus, but rather a new iteration all together building on old tech.

I am always in the corner to learn... I used to have a cookware store, so any knives were available to me. I have way too many of the known name brands of knives and have given boxes of them away over time. I still keep my Henckels, and some of the low-dollar boning knives and what -have-you... You are perhaps more up-to-date with the new technology in metal than I am DJ, I have had (several years ago) some Shun knives sent to me because of a photo article I did about knives, and passed them along quickly. They perhaps were NOT the knives you have or speak of? I just know that they were not up to the standard that I had set for high quality kitchen knives and others. I am sure that a large portion of our home cooking population would be delighted with ANY knife that would cut and hold an edge, and I am sure that you and I know the differences between good and really good. I love the several Hatori knives I have and use the Chicago Cutlery knives when I am butchering. It is really "to each his own" in this field. I love a couple of the Global knives I have and have all of my Kyocera knives in for a sharpening this January. The old Sabatier paring knives that were passed down from my father are still in constant use and the hand made Damascus filet knives and sashimi knives are always going to be favorites. A full magnabar in several places and a knife rack by the cutting board will keep me in touch with the past, and the present. I hope that you, DJ, will keep me in touch with the future....

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DJ at another website I have heard that you can send these knives back to Shun for sharpening. All you do is pay shipping. If they can't sharpen the knives back to new they will replace the knives. Seems like a real good deal.

Yeah, I read that somewhere too. But I have this sharpener ( viewtopic.php?t=928 ) and it does a fantastic job. The Shun's do carry a lifetime warranty too.

-=Jasen=-

DJ, I may not have read the whole thread... but the Shun is a sham... It is a better knife than most knives but it is NOT a Damascus blade.. It is processed to look like a Damascus blade but there is no folding, no bi-metal (or tri-metal) or anything... Once you have used a TRUE Damascus (mostly Japanese) chef's knife you could not be fooled with the Shun Illusion. I almost hate to come down on a better knife than most, but honestly, the Shun is a sub-set of the great Damascus blades enjoyed by chefs and swordsmiths.

See: http://www.japanesechefsknife.com/HATTORI.html

On the other hand, it may be as good for you as the knives I use?

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good bottle shop...

Hey your neighbors with TonyO, eh? I enjoyed all your pics on flickr. Now you gotta tell me where that beer store is located!!

-=Jasen=-

It's close to you.... Just drive up I-20 to Sigmun Road... go right (on mapquest it's where Ga. 20 turns and goes parallel to I-20) and there it is...

I don't think I can give you a URL yet, but I'll give you one by email.. it is a fantastic store, though we also have Tower and Greens here in Atlanta, Rocky and Rico at Sigman road bottle shop have helped me out and have a huge selection of beer available... more imported and craft beers than most any store I've ever been in.

see sigmanbottle dot com

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Pizza question

How hot can you safely run a Kamodo/Kamado?

a proper pizza oven (commercial) runs really hot, like 700 degrees, certainly you can make a respectful pizza at home in the oven or on your Kamado at 450, but the top rated pizza restaurants in this country use coal and do whole pies in 2 to 4 minutes in a VERY hot oven. There are a couple that use gas, but those too run their oven at very high temperatures.

Hello all, I reside East of Atlanta in Snellville I grill and cook and shoot photos as well as fish and eat.

see me under the same name at

atlantacuisine

Flickr

and other food related boards/forums.

It looks like you have a lively crowd here with a few known faces and names.

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