Food/Recipe Thread

[shauly]

Sous Vide and cast iron finished silver tip roast. It was amazing. 133 degrees for about 20 hours. Rubbed it with Trader Joe's Coffee Rub on it before sous viding, then generously rubbed in kosher salt before putting in cast iron pan. Cut like butter with a plastic knife on first night. Only change i'd make would be to lower the temp 1 or 2 degrees (to minimum safe long term temp) and put on a bit more of the rub before and a bit more salt after.
[img]https://scontent-lga1-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11986929_10100347684205023_2792270144561621374_n.jpg?oh=bb0a4b5cb970bab07ca60750d2fc998f&oe=56A1FD28[img]
[img]https://scontent-lga1-1.xx.fbcdn.net/hphotos-xlt1/v/t1.0-9/11221779_10100347684190053_4295889146304659920_n.jpg?oh=2fbc6fe98fccff484130055ec4afcf0d&oe=56A51E6C[img]
[img]https://scontent-lga1-1.xx.fbcdn.net/hphotos-xpl1/v/t1.0-9/11215855_10100347684344743_8123835599842152944_n.jpg?oh=ac1397f310b784cd44329b23ce12040a&oe=566C3358[img]

I sincerely regret opening this thread on a fast day. 

[ushdadude]

It was in its juices but still very moist. I don't have a Vaccum sealer, so I just use the ziploc dunk and eat method. Maybe that's why it stayed so juicy?

a significant amount of juice?

[noturbizniss]

a significant amount of juice?

I guess. I didn't weigh it but I was a bit surprised. In the end it was great.  it's supposed to lose some juice in every cooking method.

[Zevi16]

Just made sushi
Huge tip! Make a bowl with water and rice vinegar in and touch everything that will come in contact with the rice. (Hands, knives, bamboo mat etc) It makes it so much easier!

[Yehoshua]

Just made sushi
Huge tip! Make a bowl with water and rice vinegar in and touch everything that will come in contact with the rice. (Hands, knives, bamboo mat etc) It makes it so much easier!

Once you're on sushi tips, never refrigerate the rice. It's totally fine to leave it on the counter overnight in a covered container.

[Zevi16]

Once you're on sushi tips, never refrigerate the rice. It's totally fine to leave it on the counter overnight in a covered container.

+1!!!! Cold rice is a chilul Hashem

[Yehoshua]

Has anyone here made pareve sweetened condensed "milk"  before? I've seen a number of methods online, I just wanted to know if anyone has actually tried to do it.

[mek]

Has anyone here made pareve sweetened condensed "milk"  before? I've seen a number of methods online, I just wanted to know if anyone has actually tried to do it.

You can try creme of coconut (not coconut milk) as a substitute

[Yehoshua]

You can try creme of coconut (not coconut milk) as a substitute

Not IME since it's sugar free and SCM has loads of sugar your proportions would be all off. Have you actually tried it?

[mek]

Not IME since it's sugar free and SCM has loads of sugar your proportions would be all off. Have you actually tried it?

Yes in a key lime pie. Was pretty good

[etech0]

Has anyone here made pareve sweetened condensed "milk"  before? I've seen a number of methods online, I just wanted to know if anyone has actually tried to do it.

I tried the recipe where you boil creamer and sugar. The pie I put it in didn't come out so great, but I don't know if it was the "sweetened condensed milk" or the actual pie recipe...

[Yehoshua]

Yes in a key lime pie. Was pretty good

Did the recipe you made call for real SCM or using cream of coconut instead? It would seem that if you just subbed CoC for SCM without adding any more sugar the pie would have turned out not as sweet as intended. That may have been fine for a pie, put if you want to use SCM to make fudge you need the extra sugar.

I tried the recipe where you boil creamer and sugar. The pie I put it in didn't come out so great, but I don't know if it was the "sweetened condensed milk" or the actual pie recipe...

I know how to make SCM dairy: take milk, add sugar, reduce until thick. My question was about making it dairy-free.

[noturbizniss]

Any links to BPA Free rectangular containers on amazon that I can use for Sous vide? PITA trying to find one.

[ushdadude]

Any links to BPA Free rectangular containers on amazon that I can use for Sous vide? PITA trying to find one.

I thought we discussed this 

http://www.amazon.com/gp/product/B000R8JOUC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000R8JOUC&linkCode=as2&tag=mcme-equipment-20&linkId=RCKIGC5C55Z7GCFJ

[noturbizniss]

I thought we discussed this 

http://www.amazon.com/gp/product/B000R8JOUC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000R8JOUC&linkCode=as2&tag=mcme-equipment-20&linkId=RCKIGC5C55Z7GCFJ

What part of 20 quart or thereabouts don't you understand!  I have a 12 quart pot already! :-p

[noturbizniss]

I thought we discussed this 

http://www.amazon.com/gp/product/B000R8JOUC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000R8JOUC&linkCode=as2&tag=mcme-equipment-20&linkId=RCKIGC5C55Z7GCFJ

Found an 18 and 22 qt version http://www.amazon.com/dp/B000R8JOWK/ref=biss_dp_t_asn but they are too high :-(

[ushdadude]

What part of 20 quart or thereabouts don't you understand!  I have a 12 quart pot already! :-p

you didn't write 20 quart

[noturbizniss]

you didn't write 20 quart

I thought we discussed this 

[ushdadude]

 

[etech0]

I know how to make SCM dairy: take milk, add sugar, reduce until thick. My question was about making it dairy-free.

I used parve creamer