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The Magic Cafe Forum Index » » Not very magical, still... » » A foodie thread (116 Likes) Printer Friendly Version

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Tom Cutts
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Northern CA
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Why sous vide, of course! They came out great!
Daryl -the other brother
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So instead of putting the lobsters in boiling water for a few minutes, you put them in hot water for several hours?
Tom Cutts
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You need to do your homework. You are missing several key points and just coming across as argumentative.
Daryl -the other brother
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Yes Tom, you are right, I need to do my homework and part of that homework is asking questions to people who use this method. As I said in the other thread I never heard of this before it came up on the Café. Sorry if it came across as argumentative, that wasn't the intent. My main question (as stated on the other thread) do you need a special cooker? If the idea is to keep the water at a specific temp. for a long period of time can't I achieve this by using a crock pot?
Tom Jorgenson
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Crockpots don't keep chosen temperatures beyond 'Low' 'Medium' and 'High'. With Sous Vide, you can select the exact temperature you'll cook at...and the meat will never cook beyond what it becomes at that temperature, no matter how long you keep it in the pot. The meat gets more tender, never gets over done, or well done, dried out or burnt.

You can generally use any large pot and the Sous Vide device itself is the thing that heats the water. Since the thermostat is intrinsic to the device, it keeps the water at exact temperatures. Time is less a factor than temperature.

Sous Vide has been used in upscale restaurants for awhile, but consumer models are relatively recent (a year or so at best) and are dropping in price as more and more units are being sold. Good ones are floating a bit above $100 nowadays. Soon, we'll be seeing a model 'As Seen On TV' with incessant commercials and 'But Wait, There's More!'.

Somebody correct me if I'm wrong...
We dance an invisible dance to music they cannot hear.
Daryl -the other brother
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Thanks Tom. Sounds very interesting.
Tom Cutts
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Northern CA
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Bob, I did a variation on the mushroom salad you posted. I went with cilantro instead of parsley. Since cilantro is a more delicate flavor I used about twice as much, and added the green tops from five scallions. Turned out nice, and perfect with the Arbor Brook Oregon single clone Pinot I had!

Smile
Bob1Dog
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Thanks for that Tom, will try the cilantro next time myself!
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
imgic
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Finding myself in Dallas this week...gorging on way to much BBQ. Found Hutchin's BBQ in McKinney (because I stopped at the magic store up that way)...and have been eating pounds of ribs and brisket since...
"Imagination is more important than knowledge."
Bob1Dog
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<feeling envious>
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
Dr SH
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French Spirit in Sydney
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Does anybody watch the TV serie "Heston's Feasts"? His cooking is pretty much magic.....
Dr SH
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French Spirit in Sydney
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Since the "sous vide" cooking left this group , nobody is posting anymore here ...
Does it mean the traditional cooking , the taste of a good roast and the flavor of your grandma's cooking is dying ?
Bob1Dog
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Not at all! Sous vide is just another tool for the kitchen. Smile
What if the Hokey Pokey really IS what it's all about? Smile

My neighbor rang my doorbell at 2:30 a.m. this morning, can you believe that, 2:30 a.m.!? Lucky for him I was still up playing my drums.
imgic
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I just made a killer minestrone soup...no sous vide techniques involved.
"Imagination is more important than knowledge."
Daryl -the other brother
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Quote:
On Feb 17, 2016, imgic wrote:
I just made a killer minestrone soup...no sous vide techniques involved.
Didn't you have to heat the water?
Tom Cutts
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In the past few days I have broiled lamb loin chops, a ribeye, and whipped up a giant pot of turkey vegetable soup.

The meats were just faster going traditional. The turkey soup has been a three day thing!
S2000magician
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On Valentine's day my wife made Greek fried chicken.

The chicken is marinated in lemon juice, wine vinegar, olive oil, onions, garlic, thyme, marjoram, oregano, pepper, coriander seed, and juniper berries. It's coated with seasoned flour and fried to a light brown, then baked. It's crispy, not oily, and makes the house smell wonderful. And it's delicious.
S2000magician
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Tonight she made tamale pie, which I augmented with homemade pico de gallo:

  • 2 Roma tomatoes, finely (3/16", 5mm) diced
  • 3 dark green tomatillos, finely diced
  • ¼ cup red onion, finely diced
  • 4 - 5 green onions (green part only), finely sliced
  • 1 large habanero pepper, minced
  • 6 large sprigs cilantro, finely chopped
  • salt and lime juice to taste

Mix together and chill.

Yummy!
Dr SH
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French Spirit in Sydney
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Thank you S2000magician, Tom Cutts, imcic and to reassure me that the “sous vide” is not the only tools in a magician kitchen.
All your cooking and S2000magician’s wife cooking looks like to be delicious… shame I am too far to visit Smile
imgic
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Quote:
On Feb 17, 2016, S2000magician wrote:
On Valentine's day my wife made Greek fried chicken.

The chicken is marinated in lemon juice, wine vinegar, olive oil, onions, garlic, thyme, marjoram, oregano, pepper, coriander seed, and juniper berries. It's coated with seasoned flour and fried to a light brown, then baked. It's crispy, not oily, and makes the house smell wonderful. And it's delicious.


That sounds so good. Will be on my list to make soon.
"Imagination is more important than knowledge."
The Magic Cafe Forum Index » » Not very magical, still... » » A foodie thread (116 Likes)
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