Sous Vide Ragout/Ragu/Spaghetti Sauce

Sous Vide Ragout/Ragu/Spaghetti Sauce

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Note: 1) I used a microwave to defrost the sausage for 2 minutes, then I cooked the sausage on each side for 1 minute, 2) consider adding olive oil, 3) the spaghetti was cooked in 4 quarts of water with 1 tablespoon of table salt, 4) (confirm) FDA recommends 2.3 grams of salt per day, so people should consume approximately 1 pound of salt in approximately 320 days (1 pound 10 ounces = 737g/2.3g ~ 320 days), 5) I changed the amount of tomatoes to the original amount, 2 (15 ounce) cans of canned tomatoes, 6) I changed the description for the amount of chicken broth, 5) see the changes for not adding 1 cup of broth/bouillon and less salt

Note: 1) see an old blog post for ragu to observe how to make this economically

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Pureed veggie stew makes great spaghetti sauce. Two books that I have can be summarized as suggesting that people should toss stuff in a bag and cook it (sous vide)! I have made this ragu so many times this year. Cooking this sauce sous vide made it very exciting. I was able to “simmer” the sauce for hours without being at the stove. Since the vegetables are cooked at temperatures less than or similar to the temperatures that a person uses to sweat vegetables, the flavors of the vegetables were not corrupted. Sautéed vegetables become sweet and the sweetness from sautéing the vegetables probably makes their flavors less unique. This sauce was great.

The recipe is based on my ragout recipe. I cooked the vegetables for 4 hours at 180°F/83°C. After 4 hours, I pureed the vegetables, and I added the herbs and I cooked them for 6 hours at 180°F/83°C. I chose 180°F/83°C because I believe that the carrots remain firm at lower temperatures. I made this ragu 24 hours in advance and the flavor is much different after the sauce has been cooled.

Ingredients

Note: consider adding 1 tablespoon of brown sugar

Note: I usually use whole wheat spaghetti

    • 1 cup chicken broth (2 cups reduced, or bouillon for 2 cups) (optional)(add bouillon to tomatoes)
    • 2 (15 ounce) cans tomatoes
    • 2 tablespoons tomato paste
    • 2 carrots
    • 2 celery stalks
    • 2 small onions
    • 1 head garlic
    • 2 bell peppers (consider substituting with mini sweet peppers)
    • 2 Anaheim peppers (consider substituting with mini sweet peppers
    • 1 cup spinach
    • 8 ounces mushrooms
    • 1/4 cup olive oil (consider only using 2 tablespoons)
    • 1 – 2 teaspoons black pepper
    • 2 tablespoons Italian herbs
    • 1 1/2 teaspoon crushed fennel (optional)
    • 2 – 3 bay leaves
    • 1/2 tablespoon table salt  (1 teaspoon)

    Download The Recipes:

    Vegetable Ragout

    Sous Vide Vegetable Ragout

    1. Michel, Jessica. My Joule Sous Vide Cookbook: 101 Delicious Recipes with Illustrated Instructions for the ChefSteps Joule Immersion Circulator. HHF PRESS. Kindle Edition.

    2. Dauphin, Isabelle. Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions For Perfect Low-Temperature Immersion Circulator Cuisine! (Sous-Vide Immersion Gourmet Cookbooks Book 2). HHF Press. Kindle Edition.

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Very Good Sous Vide Pulled Pork & Coleslaw

Very Good Sous Vide Pulled Pork & Coleslaw

Note: 1) consider adding white vinegar (1/2 – 1 tablespoon) to the coleslaw, 2) I cooked the pork sous vide for 8 hours at 180°F/83°C

These sandwiches were very good. They are my new favorites! I smoked and cooked the pork sous vide. 2 tablespoons of hickory chips gave so much great flavor to the meat. The rub I put on the meat was very exciting. It was the best rub that I have tasted. If someone wants to use the juices, the amount of salt should be reduced by half or more. I reduced the juices and added half of them to the pulled pork. This made the pork spicy and savory. After adding the juices, I added 1/2 cup of BBQ sauce per pound of meat.

This is my new universally exciting coleslaw. I topped the sandwiches with coleslaw. The coleslaw removes any bitter flavors from the experience of eating a pulled pork sandwich. I used mayonnaise, yellow mustard from a bottle, sugar, and celery salt. The recipe below has a note that explains that if I was serving it as a side, I would add more sugar. Someone might want to add more celery salt, but since regular mayonnaise is savory, celery salt can ruin the coleslaw.

I still have things left over from Thanksgiving. The instructions from the cans of cherry filling for making this cherry pie were no good. After using the internet, I saved my pie from being burned. I would recommend cooking the pie for 15 minutes at 425°F/218°C, then covering the pie (if the oven has browned the crust) with foil, and then baking the pie at a lower temperature (350°F/177°C would be a safe temperature).

 

Pulled Pork

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Coleslaw

Cherry Pie

Download The Recipes:

Pork Rub 1

Coleslaw

1. Michel, Jessica. My Joule Sous Vide Cookbook: 101 Delicious Recipes with Illustrated Instructions for the ChefSteps Joule Immersion Circulator (p. 81). HHF PRESS. Kindle Edition.

2. “Cherry Pie Recipe & Video,” joyofbaking.com, accessed December 19, 2017, http://joyofbaking.com/CherryPie.html.

Sous Vide French Toast

Sous Vide French Toast

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Note: 1) I changed the number of eggs, 2) I changed the order of the pictures from last to first, this currently seems more exciting, 3) I reduced the juices to make a simple sauce

Cooking French toast sous vide makes the French toast light and fluffy. The bread must be removed from the bag cautiously because it becomes mushy. After 1 minute in a pan, the bread becomes dry. This recipe is from a book for the Joule sous vide circulator. I also read a book that is for the Anova sous vide circulator. The recipe included vanilla. I used sourdough bread. The first bite was odd. After the first bite, the flavor of the sourdough was exciting.

The vanilla was not mixed with sugar. I would have to try the French toast without using the vanilla to determine if the vanilla added something important to the experience. I seasoned the lamb chops with salt, pepper, dried rosemary, and butter. I cooked the lamb chops for 2 hours at 140°F/60°C, and after 1 hour, I added the French toast to the pot. The flavor of the lambs was great and the texture was exciting and soft. I plan on adding twice as much dried rosemary in the future.

French Toast:

  • 3 thick slices of bread
  • 6 eggs
  • 2/3 cups milk
  • 3/4 teaspoon vanilla
  • Pinch of salt

Lamb Loin Chops

  • 4 lamb loin chops
  • Salt
  • Black pepper
  • Rosemary
  • Butter

Sous Vide French Toast

Sous Vide Lamb Loin Chops

1. Michel, Jessica. My Joule Sous Vide Cookbook: 101 Delicious Recipes with Illustrated Instructions for the ChefSteps Joule Immersion Circulator (p. 38).  HHF PRESS. Kindle Edition.

2. Dauphin, Isabelle. Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions For Perfect Low-Temperature Immersion Circulator Cuisine! (Sous-Vide Immersion Gourmet Cookbooks Book 2) (p. 72). HHF Press. Kindle Edition.

More Ribs & How To Have A Clean Smoker

More Ribs & How To Have A Clean Smoker

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Note: 1) from high above the ribs, I put a little sea salt over the ribs before serving, 2) the smoker worked better on an electric stove, the induction cooktop could not be used twice (during the same period of time) using the same settings with the smoker, the electric stove burner made smoke during the entire 15 minutes, 2) consider warming cooled ribs in the microwave, use defrost feature if desired

I made more ribs after my recent blog post using more techniques and the instructions from The Kitchn for making ribs. These ribs were very good. They were great after being cooled and warmed. I was able to appreciate the smoky flavor from the hickory, and I was able to appreciate the sweet and tangy flavor of the BBQ sauce. I browned the ribs with a torch. The herbs may have dulled the flavor of the BBQ sauce. Someday, I want to try using mayonnaise as a layer of sauce. Next time, I am going to use a gourmet recipe.

In the pictures, I made a foil package with a roof that protects the sauce on the top of the ribs. I am going to steam this package after cooling the ribs. I believe that I want the ribs to be approximately 90°F/32°C. If this technique works, I will be very excited. I also included a picture of the smoker being cleaned. Since the soot from the smoke ruins a fabric scrubbing pad, I suggest using a metal scrubbing pad. Copper scrubbing pads may be less abrasive than steel scrubbing pads.

How To Clean A Smoker

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Foil Package

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Cooking Ribs

Smoked BBQ Chicken

Smoked BBQ Chicken

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Note: 1) if there will be no leftovers, consider chilling the chicken in an ice bath and then warm it using sous vide (:

This was exciting. I have always wanted to barbeque. I brined, smoked, cooked, and baked the chicken. I cooked the potatoes and chicken sous vide. I used ideas from How To Make Great Ribs in the Oven when I put sauce on the chicken. Because I experiment with simple ingredients from a grocery store, I used mustard, chili powder, and bottled BBQ sauce on half of the pieces of chicken. I put BBQ sauce and spices on some pieces, and I only put BBQ sauce on other pieces. Here are my results:

  • This is best made one day in advance (cooled, and warmed)
  • Chicken coated with spices and sauce should be covered with more sauce before serving
  • Chicken with sauce and no spices should not be covered with more sauce before serving

After having smoked chicken a couple of times, I believed that the smoky flavor was very exciting. Next time, I am going to add Italian herbs to the chili powder. Now that I know how to use most basic things to make barbeque, I am excited to use different spices and rubs. I will also plan on making BBQ sauce. I used a recipe at my blog for making mashed potatoes. I made these mashed potatoes with Yukon Gold potatoes. Cooking potatoes sous vide preserves all their flavor. They were very exciting.

Chicken

  • 145°F/63°C for 3 hours

Potatoes

  • 190°F/88°C for 75 minutes, or 185°F/85°C for 60-90 minutes

 

Ribs & Macaroni & Cheese

Ribs & Macaroni & Cheese

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Note: 1) I changed the cooking times for one or more of the instructions from books, 2) I improved the mac & cheese recipe to make it more exciting, 3) after putting the sauce on the ribs, I baked them at 325°F/163°C for 40 minutes, this may be too much time

Cooking ribs sous vide is easy. I smoked these ribs. Stefan’s Gourmet Blog introduced me to sous vide and smokers. I did not use a rub on these ribs. I am excited to use spices next time. I believe that additional flavor will make the ribs very exciting. The ribs are good without sauce or spices. I smoked these ribs with hickory for 15 minutes. I used 1 1/2 tablespoons of hickory chips. I cooked the ribs for 24 hours at 145°F/63°C. I cooked them for 24 hours at this temperature because this amount of time was convenient. One recipe from a book I have recommended cooking them for 20 hours at 145°F/63°C, and another book suggested cooking them for 12 hours at 165°F/74°C.

The flavor of meat smoked with hickory is not the flavor of barbeque sauce flavored with hickory. The juices of meat smoked with hickory are the flavor of barbeque sauce. I made the macaroni and cheese using the sauce from my blog post Burrito Breakthrough! Browning Meat With A Torch & A Cheese Sauce Experiment. I used 1/2 –  3/4  tablespoon of chili powder, some lemon juice (1/2 – 1 teaspoon), and 1/2 of a sweet yellow onion. The flavor of the macaroni and cheese was good. The flavor of the spices will determine the flavor of the cheese sauce. Creole flavored macaroni and cheese sounds good!

Here are some exciting instructions I found on the internet for making ribs without using sous vide:

How To Make Great Ribs in the Oven

Burrito Breakthrough! Browning Meat With A Torch & A Cheese Sauce Experiment

Burrito Breakthrough! Browning Meat With A Torch & A Cheese Sauce Experiment

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Note: 1) consider marinating the chicken

Browning the meat put this burrito closer to being in 1st place! I believe that the restaurant Chipotle browns the chicken meat that they put in their burritos. But when I cook the meat sous vide, it is not dry! This is a very very exciting. I am going to have to grill slices of pork loin roast to create this experience and these great flavors without using a torch. Using the torch is also exciting.

I used my Mornay suace recipe in my blog post The Richest Mac & Cheese Without The Biggest Price to make this cheese sauce. I want to make this sauce using corn starch. I seasoned the sauce with a Mexican seasoning that contains salt. The sauce was savory. I do not believe that the sauce at the restaurant Chipotle is savory. The onion that I put in the scorched milk added a significant amount of flavor to the sauce. I will probably add chili powder in the future. I should also search for a copycat recipe. Maybe adding a blend of Mexican cheeses would be interesting.

A great technique for making cheddar cheese more flavorful is probably adding lemon zest. I had something similar to a savory citric acid that I got at a Mexican food store. I used it with cheddar cheese. The flavor reminded me of the very best macaroni and cheese.

Ingredients:

  • 2 cups milk
  • 1/2 medium white onion. cut in half
  • 3 cups mild cheddar (or a blend of cheeses)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 tablespoon Mexican seasoning (chili powder)
  • Salt

Browned Meat

Cheese Sauce

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Download The Recipes:

The Richest Mac & Cheese Without The Biggest Price

Elementary Recipes For Making An Exciting Burrito – Summary