Again with the dead blog!

It's been a long time since I've posted, just been busy with other things I suppose.  I spent a lot of weekends playing with the Bradley Smoker and the PID temperature controller.  There were some intermittent issues with the controller just losing power randomly, not a good thing to go out to check on things and find the smoker off and cool.  I assumed it was just a flakey electrical connection but the issue kept coming back even after rewiring everything, after rebuilding the thing several times I was able to finally determine that the issue was the fused main switch I had used.  Since bypassing the switch/fuse it has worked flawlessly.

Both of the food-related items I had backed on crowd funding sites that I was hoping to have delivered before Christmas have had their shipping dates backed up.  The new WiFi Nomiku (Kickstarter) has just started mass production so hopefully I'll be able to post a review of that soon.  The Paragon Induction Cooker (Indigogo) has had the expected ship window backed up to sometime in February, once that little piece of tech arrives I'm going to try and get back in to homebrewing!

For Christmas I like to make a standing rib roast, and this year was no exception.  We picked up a nice loin-end rib roast at Mariano's, since opening up a store near us a few months ago it has become my go-to grocery store.  Not as cheap as Jewel but they seem to be a little higher quality, now that they've been bought by Cincinnati based Kroger's we'll see if that continues to be the case .  I had the butcher cut off the bones and tie them back on, then on Christmas morning I seasoned the roast liberally and browned in some rendered beef tallow in a carbon steel pan.  The carbon steel skillet is something I wanted to get after reading an article in Cooks Illustrated about them, unfortunately by the time I saw the article it had been out a few days and the pan they chose as their best buy was sold out everywhere, the only ones I could find were selling for over 10 times MSRP (around $400 for a $40 list pan).  I picked up the skillet shown at Cost Plus World Market for under $20, but it isn't showing up on their website anymore.  Here it is on Amazon for a little more.  After searing all sides of the roast and letting it cool down a bit I placed it in a big zip-lock bag along with a few closes of garlic, herbs and more beef tallow then evacuated as much air as possible and placed it in a 130°f water bath for about 5 hours.  At that point the roast was removed from the bath and allowed to cool for 30 minutes before being finished in a hot (400°f) oven to produce a nice crust.

I had heard about these amazing popovers they serve at BLT Steakhouse in New York City and wanted to try them out.  They make the recipe available on their website so I decided to give it a try.  I'm not a big fan of volumetric measurements for things like flour so I tried to weigh everything out so I could reproduce the results if they worked out, they did so here are my weights for a 1/2 batch (6 popovers).

4 eggs (200 grams)
2 cups whole milk (scalded)
2 cups bread flour (240 grams)
Salt (5 grams)
Gruyere cheese (170 grams, grated)

Preheat the oven to 350°f.  Put the popover pan in the oven to heat up, I put some beef tallow in each cup to melt.  Mix together the flour and salt.  Scald the milk.  Whisk the eggs until frothy (I did this in a stand mixer fitted with a whisk).  Slowly pour the hot milk in to the eggs while whisking to prevent scrambling the eggs.  Fold the dry ingredients in to the egg mixture just until you get a smooth batter.  Remove the popover pan from the oven and spray with vegetable spray.  Fill each cup about 3/4 of the way full with batter.  Top each with 1-2 Tb grated gruyere cheese.  Bake at 350°f for ~50 minutes, turning the pan 1/2 way through baking.  These turned out fantastic and I think they'll be a new Christmas tradition.

The meal was rounded out with potatoes dauphinoise (I used some that I had vacuum sealed in the freezer from last year, don't tell anyone!), asparagus, a mushroom/pearl onion beef gravy, dinner rolls (in case the popovers didn't work out) and a chocolate cream pie for dessert (that deserves it's own post so I'll do that next week).

Food related gifts included a book (The American Plate:  A Culinary History in 100 Bites) and a Modernist Cuisine Spherification Kit.  I've played around with spherification before but now that I have a decent kit I'll have to revisit the technique.

Faux-aged, Searzall seared, sous vide cooked standing rib roast (with mushroom/black garlic gravy).

We have traditions.  For Fourth of July we have a cook out, Thanksgiving is a traditional turkey dinner with all the trimmings and Christmas we have a standing rib roast with dauphinoise potatoes, fresh yeast rolls and a few rotating vegetables.  This Christmas was no different, but earlier in the year I had read about a technique for taking wet-aged beef from the supermarket and imparting the flavors of a dry aged cut of meat and I wanted to try it out.

I believe this process was originally described in one of the Modernist Cuisine books (at home?) but I first read about it on the Seriouseats blog.  The process takes some time, so 8 days before Christmas I went to our local supermarket (Jewel-Osco) and picked up a 2 bone rib roast.  After looking at what was available I picked one that was a good mix of lean muscle to fat, I would describe it as solidly in the choice grade.  Once at home I started the process.

The first step in the faux-aging process is to coat the cut of beef with fish sauce, vacuum seal and let it sit in the refrigerator for 3-4 days.  I grabbed a bottle of Tiparo's Fish Sauce from the pantry and tried to coat every surface of the roast, then let it sit in the run-off for a few minuted while I cut and prepared a suitably large Foodsaver bag.  The roast was just small enough to fit in the bag, which was then vacuum sealed and left in the refrigerator for four days.

The next step is to remove the roast from the bag and let it sit in the refrigerator loosely covered for a few days to allow moisture to evaporate from the meat.  The way I saw it described (which was for steaks instead of roasts) was to wrap the meat in a few layers of cheesecloth, but since I didn't have any of that laying around I just draped a couple of sheets of parchment paper of the roast and covered the whole thing with a dish towel.  Before covering I had coated the exposed meat with cracked black pepper.  This was left in the refrigerator for 3 more days.

This was the roast after three days dehydrating in the refrigerator, as you can see the fat cap had turned a bit yellowish/brown and there were some dark areas on the exposed muscle.  The next step was to trim the roast of most of the fat cap and any discolored meat.  Before starting, I set my new Anova Precision Cooker up on a 12 quart Cambro, filled it to a few inched above the minimum and started heating the bath to 132f.

I then went about trimming the roast, all the scraps were saved so I could render them down later and use the fat for other parts of the meal.  Once trimmed the roast was seasoned with salt and pepper, and I broke out the Searzall to sear all the surfaces.  There are several schools of thoughts when it comes to searing sous vide cooked meats.  I like to sear before AND after the soak.  The initial sear not only serves to kill off any surface bacteria that might be present, but the Maillard reactions that occur during the sear will have a chance to permeate the meat during the soak.  The second searing lets you develop a good crust on the meat.  The seared roast was again vacuum sealed using the Foodsaver and the bag placed in the water bath.  I added water to bring the bath up to near the max level and left it to soak for about 5 hours.

Here is the bagged roast soaking in the water bath.  Initially the temperature went down about 10 degrees when the roast was added and the water level topped off, but the circulator rebounded quickly and the bath temperature was back up where I wanted it within 10 minutes.

After 5 hours it was time to remove the roast from the bath.  This was the day before Christmas, so the roast was chilled in an ice bath and set in the refrigerator until the next day.  For serving I simply rethermed the roast in a 130f bath for about an hour, then removed from the bag, patted dry and allowed to rest for about 10 minutes before placing in a very hot oven (500f) for about 10 minutes to dry off the outer surface and develop a nice crust.

To serve with the roast I made a quick mushroom/black garlic gravy.  I've been playing around with black garlic a bit lately and wanted to find a way to incorporate it in the the meal.  Shallots and mushrooms were browned in some of the fat rendered from the beef trimmings, once suitably colored a bit of flour was added to form a roux.  The roux was cooked for a few minutes to get rid of the raw flour taste, minced black garlic was added and the pan was deglazed with some red wine.  Beef broth was added and the gravy was left to reduce and thicken on the stove top.

So was it worth it?  The resulting roast had some of the flavors you expect to find in dry-aged beef, but at a fraction of the cost.  Real dry aged beef will have more concentrated and complex flavors, but if you don't want to pay 5 times as much this technique will give you a good result somewhere between a wet aged roast and its much more expensive dry aged cousin.