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

OP 2/2015- Albeit another experiment? I dare say why? This is; at least to me a lot of fun. This experiment serves two purposes. The analysis will contrast a Dry-Brine Sous-Vide Roast with a Naked Sous-Vide Roast. Naked meaning the roast goes in the bag with no salt or seasoning. The Dry-Brine version will be Dry-Brine on a rack with air circulating around the roast for 5 days (refrigerated of course) which gives the salt ample time to reach the center. The second purpose is to contrast a roast and a steak when it comes to Sous-Vide and Dry-Brining.  My first experiment involved Sous-Vide VS Reverse Sear, and my second experiment was all about Steak and what role did Salt play in the cooking process... seen here Sous-Vide Steak and Salt Experiment. You must be wondering why I would do another experiment with salt and Sous-Vide when I just did one with steak? This one is different because I am using large pieces of meat and the cooking process is lo...

Update on Chicken Breasts-   The breasts were processed at 151.5f (extra 1/2 degree to hasten equilibrium). After Dry-Brining chicken breasts, I would typically SV-Process at 151f for 3 hours covering all bases, not thinking the extra time made that much of a difference. Come to find out Chicken Breasts do not improve with additional time beyond pasteurization. There is no intramuscular fat to render, and the extra processing time is unnecessary. To test my theory, I used probes inserted in the core of the breasts. I processed Non-Organic Chicken Breasts (12 of them) and using electronic calipers measured the thickest one at 39mm (1.54 inches). The Breasts were cooked at 151.5f, and when the probe hit 151f they were pasteurization. The breasts cooked for 1-Hr and 15-Min. To be clear, I am not saying that 151f is the best temperature but processing Chicken Breast beyond what is necessary to pasteurize is unnecessary regardless of temp that is chosen. What to do if you have no probe...

This idea came about  somewhat serendipi tously because of a purchase I had made with no plan in sight. Yes, it happens to be the best of us. I was shopping at a high-end grocery store, and they had several chuck roasts in the butcher case, and they were beautiful. The roast was not marked as prime, but the holy cow, they were remarkably well-marbled (Sorry, no pic). I just had to buy one. This post, as well as the pictures that follow, are spontaneous. I had no intention of writing about this stew, but it came out so well I just had to blog about this excellent method to pull off the best beef stew I have ever made. To date, I've made this twice. Once for the family and once for a party in which I made 35-Quarts. This post is about the 35-Quarts one I made. What am I talking about? Sous-Vide Processing the Beef in advance, of course.   Traditional methods are generally as follows. Season protein, sear off meat, and add veggies. Sometimes you will see a recipe tha...

Not much to this post!!! Pick your Corn (white or yellow) and shuck them.  Place in Corn vac bags and cook at 185 f for at least 4 hours. As an option, I would suggest adding seasonings and butter to the bag. The corn will not absorb any of these flavors per se, but you will be happy you did it when you serve them. I added butter, salt, dehydrated chives, and shallots. Add whatever you want!! They are going to float so weight them down with something. This 20 lb weight will be vac sealed twice. I added a rack and cookie sheet to place corn and weight on.  Grill them and serve them!!!

This brings me back to my early childhood (I'm almost 56). My Grandfather is from Sicily, and he would make something similar to these every once in a while. It was usually unplanned and somewhat spontaneous, meaning they were made from leftovers. I think he called them Arancini, but I am not sure.  My version has elements of both  Arancini  and  Supplì . I would say that I've never made two the same. I've used a variety of meats and cheeses. Heck, sometimes I use peas too. It all depends on what I have on hand or if the dish was preplanned. I've made this dish with jasmine and California rice with good results too.  Note- These kinds of rice were chosen because they were leftovers. If I am preplanning, I always use Arborio.  My Rissotto changes from time to time also. Sometimes I add shallots, and some times I add mushrooms or peas. It depends on my mood. There are no limits. Please refrain from telling me these are not authentic-  M...

"The folly of Authenticism and Absolutism with regards to Food" KD  What genuinely disappoints me is mindless absolutes concerning Food—Absolutism, meaning that there is only one way to think and cook.  Authenticism and those beliefs and values diminish what we do. We've all met them, which mostly exist behind their keyboard of anonymity. You know the saying, "That's not authentic or accurate." The folly of legitimacy is mostly about someone's interpretation.  Authenticity is an attempt to regulate one's opinion as fact. What are the criteria to judge what is real and what is fake? One's sincerity is not enough, and the notion that there is the only way to do something permeates our sense of right and wrong. Even with clear standards, we cannot pave a path forward as to or what is not authentic because, again, this is conjecture.    Personal authenticity is defined as being genuine and honest with oneself and others. One can postulate principl...