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

I've written a lot about Faux Aging Steaks with Fish Products and specifically using Red-Boats products.  REDBOAT has a new product, and I wanted to try it on a couple of Steaks. The Steaks were Choice quality which is the perfect muse for my purposes.  What makes this Sauce different is the ingredients:  Water, Fish Sauce (Anchovy, Sea Salt), Organic Coconut Sugar, Canola Oil, Ginger, Shallot, Corn Starch, Green Onions, Citric Acid, Black Pepper, Sunflower Lecithin, Crushed Red Pepper, Yeast Extract. My favorite Red-Boat Sauce is their  Red Boat 50°N Maple Bourbon, 200ml . Inexpensive Fredmeyer steaks Tied to keep the shape Bones wrapped to prevent tearing through Vac-Bag. KHO sauce applied at 3% of the weight of Steaks: i.e., 1000 gram steak would need 30 grams Sauce. 1000 X 3% (or .03) = 30 grams The Steaks were 2.5 inches thick, so I let them sit 5-Days in the refrigerator. Using fish products, you need a minimum of 3-Days. Video  The steaks were processed ...

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...