Following loosely this video:
I am using 129f and will come in at about eleven hours (because sleep). Added salt, pepper, and cayenne as usual.
450f for 30 minutes and then 350f for another 90 minutes
I ended up with too much liquid after cooking and would reduce the amount of liquid used (or reduce the rice liquid more) for the next cook.
These turned out amazing for being so simple.
Gutting the pumpkin (and then salvaging the seeds) was a bit of a pain in the ass. I used an ice cream scoop for gutting the pumpkin which did a fair job for most of it. I may try using a serrated knife for removing the lid next time, though I suspect my dreams of sawing around are folly.
The flavor combination of the stuffing was amazing and I wouldn’t hope to alter it one bit. Just maybe reducing the final liquidity some.
I cobbled together some recipes from the Internet and sort of followed Guga’s (Sous Vide Everything) technique. I also made some substitutions based on what I happened to have here.
Get some flank steak, maybe 50 oz, and flame sear the flank as quickly as possible over very licky flames. Set this aside (I refrigerated it overnight).
Get your biggest cast iron skillet hot and start sautéing or wilting this stuff:
Once that is nicely done start adding your liquids:
Once that is integrated and bubbling add your dry stuff:
Into the bag with everything plus (probably easier to let the sauce cool for a while):
Seal that bag and sous vide at 185f for 24 hours.
It’s recommended by literally everyone to let it rest overnight after cooking to punch up the flavor even more.
I tasted this at every stage and each tasting kept getting better. Crazy!
I mostly sort of follow a recipe. Sometimes I do follow a recipe more strictly. I tend to be more strict when I’m doing a Paul Prudhomme recipe for whatever reason. Perhaps it’s because those recipes of his I work tend also to be longer and more complex. Reasons. They always exist.
Anyway, I made some sous vide salmon tonight. I fucking love salmon. It’s amazing. I do what I am able to support the wild salmon market. It’s really unbeatable. After 122f bathing for 30 minutes a very quick grill over an open fire made for an excellent evening delight. And, borrowing from Chef Paul, just salt, black pepper, and cayenne. What can I say? Life is good.
Mostly I followed this recipe as my guide.
I didn’t bother with the curing step. Why bother? You can almost eat the salmon raw it’s so good.
As for an accompanying beverage, I made a little something appropriate to this excellent summer weather. I took some of my homemade limoncello and put that in a tall glass of ice with one of these flavored (but unsweetened) seltzer waters that are so popular now. Lemon, of course. Very light and refreshing and certainly nothing to interfere with the salmon.
Now I’m sitting next to the fire I cooked with and eating my simple meal. Eat a nice green salad after.
Am I missing out on something, do you think? Is my life somehow incomplete? Maybe. But I’d say I’m doing pretty well.
Mostly one pot…
You can find my garlic confit recipe in another Ink.
I cooked my sausages sous vide (which you can find in yet another Ink), but you can cook your sausage any way you’d like. (You could even try cooking the sausages in the rice cooker).
I cooked the peas in the rice, but they turned purple (everything cooked in the rice turns purple). Next time I will cook them separately and add them after.
I put everything in the rice cooker (except the sausages), mixed it thoroughly, and started the cooker. Once the rice was cooked, I stirred in the sliced sausages.
Black Bean Concoction
Also made some garlic confit for fun.
mom’s recipe modified:
bake 350f 60 minutes
bake 350f 40 minutes (share oven)
I finished the potatoes for maybe 6 or 8 minutes under the broiler because I wanted more browning.
Timing is useful.