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Cauliflower Steaks....again.

Discussion in 'Food and Drink' started by zwiefel, Feb 14, 2015.

  1. zwiefel

    zwiefel Rest in peace brother

    I decided to try the sous vide cauliflower steaks agian. Followed Theory/Rick's advice this time on liquid levels, and time/temp. It was excellent advice.

    All bagged up...worcestershire, soy sauce, dijon, dried thyme, and beef stock...with a little DTN porn.

    Into the waterbath at 185F for 1 hour...

    Fresh out of the waterbath...nice color and level of doneness.

    A great recipe straight out of ATK. The water cooks the potatoes to done and evaporates off...then the butter provies the crispness to the outside. Very nicely done and consistent.

    With some salt and cracked pepper. And a nice grass-fed ribeye and tenderloin in the background

    Service! with a quick pickle of french breakfast radish and mirin (two hours in a mason jar at -9 bars).

    I'm definitely pleased with this rendition. Rick's guidance was spot-on. Not bad for a V-Day dinner at home with friends.
  2. Toothpick

    Toothpick #2 since day #1 Founding Member

  3. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Looks like your friends are well Danny. Nice!
  4. daveb

    daveb Founding Member

    I've paid money for meals that didn't look that good.

    Did you use a cannister compatible with your sealer to do pickles or do them in a bag?
  5. zwiefel

    zwiefel Rest in peace brother

    Wide-mouth mason jar with the food saver attachment thingy, hat tip to MuchoBocho for pretty much everything in this photo....

  6. Zwiefel,
    What's the deal with those potatoes, I'd like to give them a go but I cannot find anything on the web.
  7. Mrmnms

    Mrmnms Founding Member Gold Contributor

    1. Adjust oven rack to lowest position, place rimmed baking sheet on rack and heat oven to 450 degrees. Place potatoes and 1 T salt in dutch oven; add cold water to cover by 1". Bring to a boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers still offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 T oil and sprinkle with 1/2 tsp salt; using rubber spatula toss to combine. Drizzle another 2 T oil and 1/2 tsp salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1-2 minutes.
    2. Working quickly, remove baking sheet from oven and drizzle remaining T oil over surface. Carefully transfer potatoes to sheet and spread into even layer, skin side up if end piece. Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating sheet after 10 minutes.
    3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer. Season with salt and pepper to taste.
  8. Ahhhh...
    That one.
    I assumed it was something different.
    Thanks mate.
    Last edited: Feb 19, 2015
  9. zwiefel

    zwiefel Rest in peace brother

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