Posted 10 March 2012 - 02:22 AM
Posted 10 March 2012 - 11:19 PM
Something I've been meaning to try in my slow cooker is something referred to as "Seven Hour Eggs" or "Long Cooked Eggs".
That's sounds interesting. I'll have to try that!
Posted 17 March 2012 - 04:54 PM
The room it smelled heavy of drinkin',
and the sad silent song, made the hour twice as long,
as I waited for that sun to go sinkin'.
Posted 18 March 2012 - 10:33 AM
A few days ago I used my rice cooker and made some vegetables on sous-vide, I used a vacuum sealer, put some carrots, yellow and green zucchinis, and cooked for 20 minutes..... they were crunchy, delicious, and the liquid that came out from the vegetables I just added some olive oil, thyme and salt....
Posted 18 March 2012 - 10:44 AM
When you use the immersion cooking technique with meats, you're also afforded the ability to finish them off over a flame. Many of the better restaurants cook their meats this way to ensure proper 'doneness'.
Nah, I'm a huge fan of the Maillard reaction.
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Posted 18 March 2012 - 05:33 PM
Posted 22 March 2012 - 02:57 PM
Does it make things tender...like a filet mignon?
In general, yes.
There are a lot of variables which can affect the tenderness of meat, let's ignore genetics, cut, age, etc and focus just on the cooking side of things.
At a far too rudimentary level, meat is made up of two things, connective tissue (collagen), and contractile proteins (muscles). When raw, the connective tissue is tough, and the muscles are basically tender. Cooking changes this. It causes the collagens to soften up and get more tender, while it causes the muscle fibers to tighten and dry out and become less tender. Collagen starts to "melt" around 130, and really gives it all up around 160. But the muscle fibers start to dry out around 130, and by the time things get above 160 they are starting to get hard as leather.
So the goal of slow cooking here is to get the temperature of the meat up to "just before" the point where the muscles will start drying out, and try to coax as much tenderness out of the connective tissue as possible.
I highly recommend reading as much Harold McGee as possible to understand some of this better. His "On Food and Cooking" is a must have.
Posted 22 March 2012 - 04:35 PM
Posted 23 March 2012 - 08:37 PM
The trick/ problem though is to get those guys to melt down, while not drying out or overcooking your meat-meat parts. The slow cooker does this brilliantly, I feel.
I've got 3 pounds of beef bones, rubbed in herbs and tomato paste, going right now. A fine stock is in the works!
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