Sous Vide Loin Veal Chops in a Morel & Chanterelle Mushroom Cream Sauce

Great dinner last night! 

I confirmed the temperature of the Anova Immersion Circulator  with the ThermoWorks thermometer  and K type probe.

Mom's Broiled Chicken & Onions

This chicken is incredibly flavorful,  juicy and  really easy to make. 

When I was a kid living on East 74th Street we had a gas range similar to the one below.  To make this wonderful dish, my Mom cut a chicken into quarters, an onion into wedges, poured a bit of olive oil over everything and seasoned it all with Lawry's  seasoning salt.

She put the chicken skin side down with the onions and broiled it for awhile.  In a little while she turned it over skin side up, and careful not to burn the onions, continued to broil it until it was done. 

Like magic to me. this amazing dish came out of that lower right hand drawer of the oven beautifully browned and over the years it has stayed with my fondest memories of my childhood.

Today, I use a whole chicken, raised off the bottom of a roasting pan with some carrots and celery, It's placed breast side down rubbed with a mild olive oil (I use this Berio oil) and seasoned inside and out with Lowry's. 

Cut an onion in to wedges and reserve for later (I use Vidalia but any yellow onion will do). 

Simmer some chicken stock and reduce to concentrate the flavor. Keep warm and reserve for later.

Place about 4Tbs butter and a one of the small wedges of onion in the cavity of the chicken. The  butter will melt and later mix with the oil in the pan as the chicken cooks. It helps brown everything.

Finally, "dot" with some butter, drizzle a bit of olive oil over the chicken, and place in an oven to broil at 325 degrees.

After about  half hour turn the chicken over, breast side up, and continue to broil but raise the temperature to 350 degrees and continue to broil for approximately 15 minutes.

Scatter the reserved onion wedges around chicken . Make sure they are mixed into the oil and butter in the pan to thoroughly coat them.  From this point baste the chicken every 15 minute and make sure onions don't burn

Continue to broil for about another 30-45 minutes or until done and chicken and onions are browned. 

Remove the chicken to a cutting board and let rest for about 20 minutes (if you can wait that long!).  Remove the browned onions and reserve for the sauce.

In the mean time pour off the melted butter, oil, carrots and celery into the reduced chicken stock and gently heat for a few minutes to combine the flavors.  Separate the delicious chicken jus from the oil. Reserve flavored oil for another use. Combine the browned onions with jus and serve with the chicken. 

Mangia! 

Sous Vide Prime Rib Using Anova + SousVide Dash

I used the new Anova Immersion Circulator.  Using the Anova, the temperature of the water bath was rock steady constantly within .1 or .2 (one or two tenths) of a degree of the 131 degree temperature I set. Since the Anova only shows temperature in one degree increments,   I confirmed its accuracy using  the ThermoWorks MTC Thermocouple thermometer fitted with the ThermoWorks K-type penetration mini needle probe. You can see the yellow cable and probe on the left corner of the water bath container I used. (Cambro 4.75 gallon Camwear Box).

I use the SousVide Dash App to help me calculate the correct time to cook foods. It also plots graphs to show you the relationships between time, temperature and pathogen reduction in your food.

In a little over 7 hours this prime rib roast (small-side,  first 3 ribs) was perfectly cooked rare (about 130 degrees)

Searing it in a roaring HOT cast iron pan made the crust crispy and flavorful.

After searing it for 2 minutes per side (6 sides) the core temperature was a juicy amazingly tender 129.9 degrees,

I like the end cut! But when cooked Sous Vide, it is cooked perfectly and is as red and juicy as the center cut above.

Shrimp In a Delicate Meyer Lemon Butter Sauce

Saute large shrimp in some butter basting with the butter as they cook. When lightly browned on both sides, squeeze about 1/2 Meyer lemon add bit more butter, swirl the pan and cover until the sauce thickens. 

Half Sour Pickles 1 + 2

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Rack of Lamb Sous Vide -Testing Anova Imersion Circulator

Pot Roast

Leftovers from Rib Roast

 Remember to skim

Slow Roasted Prime Rib 10/4/2013 1 and 10/13/2013 2

Temperature before turning off oven V2