MacKenzie Posted January 22, 2016 Report Share Posted January 22, 2016 Lucky me, my brother gave me some moose meat that he got in the Yukon and a friend brought me some of her cheese cake. Decided I'd better SV the moose steak, did it for 6 hours at 134F and it was still too tough for me so put it back on for another 22 hours and here it is- Juicy and tender but another few hours wouldn't have hurt. Tony, I did the baked potato using your suggests from American's Test Kitchen. I've done the x cut and squeeze before but this time I made sure to do it asap after it comes out of the oven. Thanks for the tips it is a great method. A friend who does not live handy me brought 2 pieces of cheese cake yesterday. One is gone and the soon to be. Delicious. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 22, 2016 Report Share Posted January 22, 2016 Thanks, MacKenzie. Just passing along good stuff when I run across it. Never had moose before. Looks tasty, but sounds like it needs a long time in the SV to tenderize. Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted January 22, 2016 Report Share Posted January 22, 2016 Nice score, Mackenzie! I would love to get my hands on some moose meat. Looks real good, as does the cheesecake. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted January 22, 2016 Report Share Posted January 22, 2016 Sv meat has such a nice colour to it. The cheese cake and sides look real good too. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 22, 2016 Author Report Share Posted January 22, 2016 This is the second piece of cheese cake my friend brought. It is a chocolate caramel cheese cake and it was rich, I mean rich, richer than rich. The topping is shaved white chocolate. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 23, 2016 Report Share Posted January 23, 2016 YUMMO!! Quote Link to comment Share on other sites More sharing options...
Rak Posted January 23, 2016 Report Share Posted January 23, 2016 I like the moose steak, but my oh my that cheesecake looks yummy! Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 23, 2016 Report Share Posted January 23, 2016 The moose steak looks good but those cheesecakes are simply Droolicious. I'm still cussing at cheesecakes. Maybe I should just leave the baking to Mrs skreef. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 23, 2016 Author Report Share Posted January 23, 2016 Thanks everyone. I'll spread the word to my brother and my friend. Quote Link to comment Share on other sites More sharing options...
PRippley Posted January 23, 2016 Report Share Posted January 23, 2016 MacKenzie or Tony, could you point me to the thread on the baked potatoes with the x cut...? I remember the discussion but can't find it again....😞 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 23, 2016 Author Report Share Posted January 23, 2016 PJ, I can't find it either but I did copy what Tony wrote and here it is in case you want to do it tonight- Cooks Illustrated technique for "Perfect Baked Potatoes If you don't get the mag, here's the basics: Prick the spud a few times with a fork (some debate over the necessity of doing this), wet the skin in a saline solution (2 TB salt to 1/2 cup water) - don't need to soak, just roll the spud around to thoroughly wet the skin (you're only seasoning the skin), into a 450F oven on a rack (allows airflow) until the IT hits 205F (about 45 minutes), remove spud and paint the skin in vegetable oil, return to oven for another 10 - 15 minutes to crisp up the skin. Now, here's the critical step - remove spud from the oven and cut a shallow X into the spud. Using mitts, dish towel, etc., push each end inward to break open the spud and let the steam escape IMMEDIATELY after removing from the oven. Will be my "go to" method for baked potatoes going forward. Quote Link to comment Share on other sites More sharing options...
PRippley Posted January 23, 2016 Report Share Posted January 23, 2016 Perfect, thank you MacKenzie! Quote Link to comment Share on other sites More sharing options...
tony b Posted January 24, 2016 Report Share Posted January 24, 2016 Thanks, MacKenzie. I've got some Chalet chicken marinating for tomorrow night. Planning on potatoes to go with, but haven't settled on which style to do. Too many good ones to pick from. Quote Link to comment Share on other sites More sharing options...
PRippley Posted January 25, 2016 Report Share Posted January 25, 2016 Potatoes were done this way and served with the roadside chicken, plus a kale salad. Potatoes were great, thanks again to you both! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 25, 2016 Report Share Posted January 25, 2016 Oh so tasty looking MacK! And great idea on the SV trick for wild meat! I will try that on some elk steaks a buddy of mine harvested a couple months ago! Quote Link to comment Share on other sites More sharing options...
Rak Posted January 25, 2016 Report Share Posted January 25, 2016 Thanks for posting this. I'm looking forward to trying spuds this way Quote Link to comment Share on other sites More sharing options...
tony b Posted January 25, 2016 Report Share Posted January 25, 2016 They are one of the best baked potatoes that I've ever eaten. Will be my standard from now on! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted January 29, 2016 Report Share Posted January 29, 2016 Mmmmmmmmm<br /> <br /> <br /> Benton Quote Link to comment Share on other sites More sharing options...
