Cheeseburgers ala Modernist Cuisine

I was already grinding my own meat, and mixing and matching different cuts to make “custom” burgers, but Modernist Cuisine contributed some specific timings for pre-salting (an hour before cooking) and for sous-vide (45 minutes to warm us the insides). Their recommended finish is a deep fry, but so far I’ve found a sear on a grill or in an iron skillet to be more to my taste.

I also liked their suggestion to use the broiler to melt the cheese on the burger (I’ve always had trouble melting the cheese on a grill — even with a cover — without steaming the burger too much).

December 30, 2012. Tags: , , , , , , , . Technique. 1 comment.

Short Ribs sous-vide

Along with King Salmon, Beef short ribs is one of my “go-to” recipes for my thermal bath.

I’ve experimented a bit with time and temp and seasonings, but in general what I do is:

* Get a package of beef short ribs, from Safeway if I’m there and lazy, from the butcher if I have time

* Trim some of the most dense fat, as it just plain won’t render in the cooker

* Cover with Lemon seasoning from Peak (or whatever you enjoy, I like lemon & pepper). Be careful of too much salt given the long cooking time. I use Worcestershire sauce as a binder, and sometimes add a bay leaf or other spicing

* Vacuum seal as best you can

* 133-135F for 2-3 days

* Saute mushrooms in the juice to make a sauce

* Optionally brush the ribs with a grilling sauce (we like cherry, for example) and then sear on each side on a hot grill

* Serve covered with sauce



May 10, 2012. Tags: , , , , , , , , . Recipes, Technique. Leave a comment.