Times How are you doing? We’re now in our 28th day of voluntary isolation. We are still trying to keep our sense of humor—so far, so good. Okay then, I want to make a change in direction. So far, we’ve featured a number of Instant Pot recipes for cooking FAST; now I want to slow it down a bit. When you think about it, there have really only been four (4) major innovations in the way we cook in the last 60 years—the Microwave, the Instant Pot, Induction and Sous-vide. I use all four (4) and love them all. In today’s cooking lesson I want to center on sous-vide basics. The Sous-vide process is all about cooking at lower temperatures for longer periods of time than conventional methods. The foods are usually vacuum-sealed in plastic Cryovac bags (think Food Saver) and then immersed in a water-filled container. As early as 1799 low-temperature cooking was first used in the US. It was found that the roast meat was, not merely edible, but perfectly done and full flavored. In the mid-1960s a couple of French and American engineers learned that foods cooked using the Sous-vide process showed distinctive improvements in flavor and texture. This revolution in French cooking really started in 1974 at Restaurant Troisgros in Roanne, France. Today, many of the finest Michelin chefs on both sides of the pond use Sous-vide for many of the foods served in their restaurants. Let me share some of my Sous-vide secrets. You don’t need a lot of fancy, expensive equipment—just a large container to hold the water (can be a big pot or plastic Cambro container) and a temperature-controlled Sous-vide water circulator. I was gifted with a ChefMan Sous-Vide Precision Cooker for Christmas in 2017 and have used it to prepare bulk meals at least twice a month. I don’t recommend the brands that use Wi-Fi for the control panel as they tend to fail when the Wi-Fi signal gets interrupted. As of the today, prices range from $69 to $750—you shouldn’t have to spend more than $150 or so for an acceptable circulator. The cooking times below will create the best flavors and textures if you follow these simple directions. Some cookbooks call for flash grilling before starting the Sous-vide process, I don’t. Simply season the meat, poultry or fish; brush with a little olive oil, seal in a bag and begin the immersion cooking process. When done, plunge the bags into an ice water bath. Store the sous-vide entrees refrigerated for up to 21 days… yes, 21 days! The temperatures and times below may seem counter-intuitive at first, but don’t second guess yourself. It really works. Note: Unlike conventional cooking methods, the size of the pieces or weight of the foods doesn’t impact the cooking time or temperature. I recommend starting with chicken breasts. The Sous-vide method results in the most wonderfully textured chicken breast you will ever have. The flavor depends on the spices and seasonings you add to the bag. Preferred Sous-Vide Cooking Times & Temperatures:
These are the items I Sous-vide most often. I usually have chicken and pork available in the refrigerator most of the time. I’ve tried ribs, pork belly, stews and more with mixed results—I now make those in an Instant Pot. There are hundreds of other Sous-vide recipes you can find in cookbooks and on the internet. Once you have Sous-vide meats cooked and chilled you’re ready to finish them off. They can be grilled, baked, sautéed or stir-fried, and they can be cut up and put into salads just the way they are—they are fully cooked. I often make baked Chicken Parmesan or Stir-Fried Pork Fried Rice. If you like a slice of roasted duck breast, you can serve this recipe the same way you would get it in Paris. Once you get back to work, you’ll find the convenience of Sous-vide cooking will save you a lot of time and make you a wizard in the kitchen. #SousVide #Entree #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19
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How you doin’? Here we are on day number… oh, heck—it’s just another day. It appears that most of the people reading this blog are doing okay. I continue to cook up a storm. My favorite Los Angeles meat and poultry markets, Huntington Meat and Farmers Market Poultry, are still open (no lines), have plenty of variety and they even deliver (locally). Gelson’s markets still have had a great selection of produce, but with the farmers having problems selling their crops I don’t know how long that will last. From the emails and photo images all of you have sent (keep 'em coming), it appears that you are up for the challenge of my recipes. I haven’t segregated them based on easy to hard, just some of my favorites. So, I decided to take it up a notch today and give you a recipe that is a little baroque (complex) and see how many of you are going to give it a try—Instant Pot Caramel Pork Belly. The best Pork Belly I’ve eaten came from the kitchen of Tom Colicchio at Craft, Century City. It was and still is one of the most sensational dishes to come out of any restaurant kitchen—each bite is pure indulgence. Now, thanks to the Instant Pot, it takes a lot less time to prepare. What else do you have to do? Not everyone can get to Huntington Meat Market, but you will be able to find pork belly in specialty meat markets or a good Asian market. Buy a whole slab and don’t cut it before you cook it. Now, let the adventure begin. Prep time: 30 minutes Cook time: 1 hour 40 minutes Yield: 4 to 6 servings Ingredients For the spice blend 1 teaspoon sea salt 1 teaspoon smoked paprika 1 teaspoon thyme 1 teaspoon roasted garlic powder For cooking the pork belly 1/2 cup chicken broth 1/4 cup sherry 1-pound thick cut pork belly (not bacon) For finishing the pork belly 2 tablespoons vegetable oil 1 bunch green onions: white parts chopped; green parts cut into 3 1/2-inch lengths whole pork belly (cooked in the Instant Pot) salt to taste 1/4 cup packed brown sugar 2 tablespoons rice vinegar 2 tablespoons fish sauce 1 tablespoon ginger juice 1/2 teaspoon soy sauce 1/2 cup water 4 cloves garlic, sliced 4 whole dried red chile peppers Directions
#PorkBelly #HuntingtonMeats #FarmersMarketPoulty #Entree# PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 So, how are you doing? We are now in day 24 of self-isolation. It’s holy week and both Easter and Passover holidays are upon us and they will be celebrated like never before except maybe in the times of Moses and Pharaoh. You remember those two guys and the plagues set upon Egypt, right? They included turning water to blood, the invasion of frogs (it’s not easy being green), next came the lice, then wild animals, the attack of pestilence of livestock, the emergence of the pus-filled boils, then thunderstorms of hail and fire, locusts, and death of firstborn. I’m showing off here, but to be honest I had to go the internet and look them up. This year we have to add one more, Coronavirus—Covid-19 which is taking far, far more than first-born Egyptians males. But in our own way, in our own faith we can still find reason to remember and celebrate. During the week of Passover, the Jewish people are not permitted to eat anything with leavening—no challahs or corn ryes. You must find ways to make good foods while still observing the rules. So, I want to present my Flourless Lemon-Almond Cake suitable for any Passover table (works for any Easter dinner dessert as well). This cake needs the basics—almond flour, sugar and eggs—to come together to create a small slice of goodness. When you get it just right, the cake, all by itself, is a standout. No need for fancy swirls of frosting or decorations. Serve the cake with a modest dusting of powdered sugar and sliced strawberries or other fresh berries on the side. Prep time: 25 minutes Bake time: 25 minutes to 30 minutes Yield: 8 to 10 servings Ingredients Butter or cooking spray, for greasing the pan 4 large eggs 2 medium lemons 1/2 cup granulated sugar 1-1/2 cups almond flour (not almond meal) 1 teaspoon baking powder (for Passover, use an unopened can labeled Kosher for Passover) 1/2 teaspoon kosher salt For serving: Powdered sugar and fresh berries (optional) Directions
#FlourlessCake #LemonAlmondCake #Passover #Easter #Dessert #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 How you doin’? It’s day 23 and we are still staying on top of the curve. All of us at Perspectives are well and continuing to distance ourselves from other people. In Los Angeles we have been asked not to shop or go to the pharmacy for the next week or two. Consider doubling up on your recipes to tide you over. Stay in and stay safe! Now you might be thinking to yourself, who the heck would make barbecued ribs in an Instant Pot? I sure did. But as the winner of Best Barbecue in Austin, Texas 3-years running (for one of our clients), you can imagine I was more than a little skeptical. I quickly found, however, that using an Instant Pot is a great way to make ribs in hurry when you don’t have access to a “real” smoker. You will need one accessory for your 6-quart Instant Pot—a trivet or steamer basket makes the job a lot easier. Serve ribs with barbecued beans, coleslaw and/or corn on the cob. Enjoy! Prep time: 30 minutes Cook time: 35 minutes Cool Time: 30 minutes Yield: Serves 4 to 6 Ingredients For the barbecue spice rub 4 tablespoons packed brown sugar 2 tablespoons dry mustard 2 tablespoons paprika 4 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons smoked salt 2 teaspoons coarsely ground black pepper 1 teaspoon cayenne pepper For the ribs 2 racks baby back ribs (about 4 pounds total) 1 cup water 1/4 cup balsamic vinegar 1 cup barbecue sauce Instructions To make the spice rub
So, how are you doing? It is our 22nd day staying unsociably away from others and I am getting used to it. While I took the weekend off from writing, I was cooking and baking up a storm—more on all that later. Today I want to talk about meatballs. I love meatballs and I love the convenience of having bags of them in the freezer so I can use them anytime with anything. My Instant Pot meatballs are fast to make—you don’t even need to brown them before simmering. The secret to making tender meatballs is to mix lightly to just combine the ingredients. Over-mixing activates the naturally occurring myosin that makes meatballs tough and rubbery. Avoid over-mixing once the ground meats have been added to the egg and spice mixture. After scooping and shaping the meatballs, bring the marinara sauce and water to a simmer using the Instant Pot’s sauté function, then pile the meatballs into the sauce. You’ll need to stack the meatballs on top of one another, but do avoid mashing them together. Depending on the size of your Instant Pot you may have to do this in two cook cycles. Serve meatballs over pasta, polenta, or on sub rolls, or as an appetizer with Happy Hour. Prep time: 20 minutes Cooking cycle time: 25 minutes Yield: About 90 mini-meatballs Ingredients 4 tablespoons olive oil 2/3 cups yellow onion, minced 2 large eggs, beaten 1/2 cup cream or whole milk 4 cloves garlic, minced 2/3 cups finely grated Parmesan cheese 1 cup panko breadcrumbs 1 tablespoon oregano 1 teaspoon thyme 1/2 teaspoon red chile flakes 1 tablespoon kosher salt 1 teaspoon freshly ground pepper 8 ounces uncooked Italian sausage (spicy or mild), casings removed (or ground pork) 1-1/2-pounds ground beef (80/20 or leaner) 1-pound ground veal 2 (24 ounce) jars marinara sauce (Rao’s is best) 2 cups water or red wine Instructions
Storage: Meatballs can be frozen for up to 3 months. #Meatballs #InstantPot #Appetizers #PerspectivesTheConsultingGroup |
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