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steak recipe for nick
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Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sat May 21, 16 5:21 pm    Post subject:  Reply with quote    

I have some lamb neck fillet at 55 degrees for 24 hours. When I get back from Wembley tomorrow, I'll deep fry it as a test. Still no N2 but mostly it's the same.

We shall see.

wellington womble



Joined: 08 Nov 2004
Posts: 14772
Location: East Midlands
PostPosted: Sat May 21, 16 9:08 pm    Post subject: Reply with quote    

Could you do it with dry ice? That's fairly easy to get hold of.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sat May 21, 16 9:49 pm    Post subject: Reply with quote    

wellington womble wrote:
Could you do it with dry ice? That's fairly easy to get hold of.


Yeah it's a suggestion but I don't think it's needed.

dpack



Joined: 02 Jul 2005
Posts: 32779
Location: yes
PostPosted: Sun May 22, 16 9:22 am    Post subject: Reply with quote    

dry ice and spiritos was a possible chiller mix i had thought of but im not sure what happens if very cold ethanol meets deep fat fryer.
i suspect full nomex ppe and outside is the place to find out

for lamb i recon tsipouro might work well.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sun May 22, 16 11:09 am    Post subject: Reply with quote    

dpack wrote:
dry ice and spiritos was a possible chiller mix i had thought of but im not sure what happens if very cold ethanol meets deep fat fryer.
i suspect full nomex ppe and outside is the place to find out

for lamb i recon tsipouro might work well.


It evaporates with no drama very quickly. Vodka for batter is common enough in some kitchens.

dpack



Joined: 02 Jul 2005
Posts: 32779
Location: yes
PostPosted: Sun May 22, 16 11:39 am    Post subject: Reply with quote    

that is good, i recon the dry ice /ethanol route would get a surface to around minus 50 c fairly easily.

when i splashed a bit on my hand years ago it seemed to freeze warm surfaces quite well

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sun May 22, 16 12:07 pm    Post subject: Reply with quote    

Maillard reaction needs about 120 degrees tho, then it's quick. I don't think chilling it will really make a difference. Not enough for me to care about, anyway.

wellington womble



Joined: 08 Nov 2004
Posts: 14772
Location: East Midlands
PostPosted: Sun May 22, 16 6:36 pm    Post subject: Reply with quote    

It made an awesome camping fridge.

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 34880
Location: Devon
PostPosted: Sun May 22, 16 9:42 pm    Post subject: Reply with quote    

Dry ice makes stuff fizzy. You get carbonic acid forming which is quite strongly flavoured. Liquid nitrogen is inert, so doesn't impart any sort of flavour.

My observations from making ice cream with both.

wellington womble



Joined: 08 Nov 2004
Posts: 14772
Location: East Midlands
PostPosted: Mon May 23, 16 7:01 am    Post subject: Reply with quote    

Mine just froze all the bacon!

dpack



Joined: 02 Jul 2005
Posts: 32779
Location: yes
PostPosted: Mon May 23, 16 9:37 am    Post subject: Reply with quote    

lox as a coolant .light a corner,woosh,outside cooked and no deep frying required

i wanna try that

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sat Jun 11, 16 8:31 am    Post subject: Reply with quote    

I used the deep fryer 'technique' on some lamb that had been at 54 degrees for four hours last night. Amazing. Instant browning on the outside but didn't change the pinkness the throughout the rest. Will certainly do it again.

dpack



Joined: 02 Jul 2005
Posts: 32779
Location: yes
PostPosted: Sat Jun 11, 16 9:26 am    Post subject: Reply with quote    

umm ,that is interesting.i recon im going to put a waterbath on my Christmas list to santa .

there is a lot of scope for this technique,bbq ribs seems like a possible application if i can convince myself that any possibly included parasite cysts will die at some point in the process.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sat Jun 11, 16 11:46 am    Post subject: Reply with quote    

dpack wrote:
umm ,that is interesting.i recon im going to put a waterbath on my Christmas list to santa .

there is a lot of scope for this technique,bbq ribs seems like a possible application if i can convince myself that any possibly included parasite cysts will die at some point in the process.


Certainly beef short ribs work well. There are two plus points for me. Firstly, it really does get the best, very easily, from the cheaper, tougher cuts. Secondly, for last night, for example, it gives me huge control. We had lamb fillet, for ten, ready exactly when I needed it. It would have been ready an hour earlier, or fifteen hours later. Beautifully pink, moist and juicy. There's no other way I could have cooked that and enjoyed the previous courses.

I don't use it very often, but when it fits, it's amazing. Get a bath with a digital control. One degree really makes a difference. You don't need stirring. And my vac sealer is cheap and cheerful.

dpack



Joined: 02 Jul 2005
Posts: 32779
Location: yes
PostPosted: Sat Jun 11, 16 12:03 pm    Post subject: Reply with quote    

umm ,a vac sealing machine is a useful bit of kitchen kit for many things especially as i tend to get 10 meals for 3 out of a pigs leg and freeze 9 of them.

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