Kosher Dosher...“I am a culinary Heretic"

This post is supplemental to the video I posted on youtube..... LINK . I've found that sometimes it's easier to read about a method than watch a video.   To read about Picanha and the different ways to prepare,  Click HERE . Dry-Brined with 1% Fish-Salt (can be bought HERE ) for 5-Days. To read about Fish-Salt/Sauce and the advantages of using click HERE . The short version of the reasons: Fish products enhance Beefiness and Umami.  Processed using Sous-Vide: 113f for 4-Hrs and finished at 131f for 6-Hrs. Why 113f?  Click HERE.  After it was processed, I let it rest on the counter for 30-Minutes to allow juice and fat to be reabsorbed. After the elapsed time, it was shocked using water and a lot of Ice. Placed in the refrigerator until ready to use.  Food Safety LINK . The Picanha was rethermed at 128f for a couple of hours. Pan-seared using a Carbon Steel Pan.  This is very spicy over the top sauce. I would start out with 2-Cloves of Garlic for your f...

Is the Anova-Pro Over-Spec'd? The Immersion Circulator was purchased for one purpose: to examine the specifications. Most units top out at about 8-10 Gallons (30-38-Liters) which made me wonder if Anova's claim could be valid based on the specs as listed.  I also have the Breville (Hydro-Pro-Plus) rated for 12-Gallons 45-Liters) and found through testing that its specs are accurate. It's also my contention that Breville could have been Spec'd higher, but I think the company erred on the side of caution. I am confident that Breville arrived at their calculations using a meticulous process. If you would like to read my review on the Breville, where I compared a 64l to an 18l container using lots of math, it can be found  HERE .  The other unit I have is the Polyscience-ChefSeries unit rated at 30-Liters. This was the first I.C I purchased. I started exploring Sous-Vide back in 2006 but never got really serious until Dr. Baldwin published his work, and I bought the Polysc...

This is one of those simple dishes that looks complicated, but it's not. The steps for some can seem daunting, but it's straightforward. Mis-en-place is the key to everything.   This is not a precise recipe but more of a guide, and once mastered, the possibilities of creating other dishes are endless.  It all starts out with Chicken Thighs, but it will work well with Breasts. Here is a link to other ones I've done. Using Breasts for your muse will require Activa-Rm, aka Meat-Glue.  First, debone the thigh and maybe save bones for stock. Season both sides with your favorite rub or just plain salt. This is where the rubber meats (pun intended) the road.  This seasoning is an all-purpose seasoning and works great with chicken. If you have no idea how you will finish, which is often the case with me, I would only use salt. But you could use a plethora of seasonings to accommodate a specific dish. How about a Bruschetta Seasoning to reflect maybe an Italian dish. Perhaps...

Another Phenomenal Sauce by me!!! This sauce goes with just about anything fried! This sauce originates from a previous post HERE .  To get the details on how to create the Chicken Medallions, see this POST-HERE.   What's in this post? Cucumber, Breaded Chicken Medallions, the sauce with some mustard inside, green onions, sesame seeds, and some Coconut flakes.  Combine all the ingredients into a mixing bowl and whisk. Note: To avoid a watery sauce, strain the coconut milk through a fine mesh-like chinois or something similar. Be gentle so as not to lose all the coconut.  The mustard was added for a few reasons, which I will get into later. I love mustard, and I said a 2-tsp. I first tried 1 tsp, and it was barely noticeable, then I added one more. It's barely noticeable but makes and adds something entirely different to your palate.  Mustard in its entirety is not necessary; if you want a pure coconut flavor, don't add. I do love mustard in my Dosher Supple Asia...

  It all begins with two chicken breasts bonded together with Transglutaminase (Activa RM aka Meat Glue).   I 've been using RM for many years and can be found HERE . I am still organizing my blog, so this is not a complete list. I've glued so many proteins I've lost count.  This post is not a comprehensive recipe but more of a memory jogger. My blog started out as a food diary, and every once in a while, I do something exceptional, and it compels me to record what I did. The wife or friends will, on occasion, ask me to make something I've done in the past, and I have no recollection. I cook 5x a week, make all kinds of concoctions, and recalling something specific can be challenging. I never make something the same way twice. Someone might say, "Hey, remember that dish that had small chicken circles with potato and mushrooms?" Yeah, without specifics, I would have no clue what dish they were referring to. I've made Chicken Medallions many times before and...