New Product

Well guys its been a while since I have posted on here. There is a reason behind this. I have recently taken over a restaurant and have been working crazy amounts of hours. Well I thought I would write up a quick post about a new product about to hit the market.

I have recently been in touch with a company that is getting ready to launch a new sous vide imersion circulator to the market. It is called the Nise Wave. I had talked about a company called Mellow in the past. However they seem to have come to a standstill. This one is similar in a lot of ways except I think it will actually be better.

The new Nise Wave

 

For starters it is a lot smaller so you don’t have to have massive amounts of storage space for it. It is actually small enough you can put it in a drawer. Its also waterproof so you can give it a good cleaning and not worry about ruining any of the electronics!

Next up is that it can be controlled by an app on your phone with wifi. But unlike other units on the market that have that same feature this one can also be controlled manually as well. A win win!

They also have a really cool system built into it where you can program it for when you want things finished. This is really cool because the way this works is that it makes micro adjustments throughout the day. Toss a steak in on your way out the door in the morning, tell it when you will be home and it will keep making adjustments throughout the day to make sure you have a perfectly cooked steak waiting for you at the end. How cool is that! Really excited to see more of this unit as time goes on.

Please make sure you check these guys out! Here is a link to the page for info and once they launch on kick-starter make sure you show them some love. Welcome to the sous vide world Nise Wave

The Chef Series Unit

Polyscience wins again!

So as you all know I am a huge fan of my immersion circulators. Well folks I have just upgraded to the big daddy of the Polyscience units. I picked up the “Chef” series. Let me just tell you, Polyscience wins again!!!! This unit is amazing. Not only is the look amazing but the extra power it brings with the heater and the motor is amazing. When I first hooked this bad boy up I used the same 5 gallon cambro container I normally use. The motor on this unit was so strong that it was creating a vortex and sucking in air.

One of the really cool features is that it has controls on both the back and front that allows you to control the rate the water flows. After adjusting the flow rate I was amazed at how fast it heated up the water bath. This was mind blowing!

So lets start with what I experienced as I opened up the box it was shipped to me in. It came in a pretty plain brown box. Once I opened that box up I was greeted by a beautiful black shiny box with some amazing pictures on it as you can see in this picture.

Box of the Polyscience Chef Series

Polyscience “Chef” Series Box

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Finished Plate of Belly

Playing with Pork Belly

In the past I had played around with pork belly. Specifically testing different times and temperatures. Well I had another chunk of belly in the freezer so I decided to cook up a little something for the fella’s at work.

Well since I had already determined that my preference for belly was cooking it at 160 f for 16 hours, it was just a matter of what to do with it. Deciding that I wanted to put a little bit of an Asian spin on my flavors here is what I did.

I tossed the pork belly in a bag with some soy sauce, mirin, rice vinegar, sesame oil, real wasabi powder and a little nori furakake. The reason for adding the furakake was because I was hoping to get a big umami punch from it. Having sealed this up in the bag I dropped it in the water and let it go.

Finished Up side of Pork Belly

Finished Pork Belly

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Sliced and layered tongue side by side

Another Round of Beef Tongue

A while back I had done an article on sous vide beef tongue. So I thought it was time for another round of beef tongue. Again the plan was to sous vide it to start with. But I wanted to try to replicate a dish I had eaten before.

The first time I had ever eaten tongue was at a little basque restaurant here in town. It was a really amazing and eye opening experience. So to start with I sealed my beef tongue up in a bag simply seasoned with salt, pepper and a little olive oil.

I didn’t want to go to heavy handed on the way it was seasoned because I wanted the flavor of the beef to speak for itself. Once I got it all sealed up I heated up my water bath to 170 F. My plan was to cook it the same way that I did the last tongue. However I wish looking back that I would have gone a longer time. I only cooked it for around 10 hours.

This time around the beef tongue that I got was significantly bigger. If I had gone just a little bit longer I think it would have had a slightly better texture and flavor. Now having said that it still turned out amazingly tender and delicious. Continue reading

Sealed Akaushi Steaks

Playing with Some New Steaks

One of the great parts about living in Idaho is all of the great beef we have access to. Well recently I was made aware of a new source and a new kind of beef. Enter the Akaushi beef, roughly translated to “Red Cow”. This is a Japanese Waygu cattle breed that produces richly marbled and tender meat. What’s better is that it is being raised locally and is grass fed. Lets check out some new steaks and see how they compare to your average steak.

Now how could I not want to jump on this band wagon and get my hands on some of this amazing beef.  Well you guessed it, I went and picked some up. And you can tell by the pictures just how beautiful these steaks are marbled.

Sealed Akaushi Steaks

The Marbling on These Steaks is Amazing!

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Sous Vide Bacon in Pan Cooking

Sous Vide Bacon

A few weeks ago one of my favorite blogs, Serious Eats, did an article about overnight sous vide bacon. How could I not try this. Two of my favorite things, sous vide and bacon! This was the perfect opportunity to try out a new device that I got. I was fortunate enough to get some awesome sous vide magnets from SV Homewares. These are a great concept for pinning bags in your water bath down and to the sides of your water bath. As you can see in the pictures these are the little red things on the bath.

As I am sure all of you who have done anything sous vide have run into the problem with a bag trying to float or wanting to be able to organize your bags better. This is the perfect solution. You put the magnet on the bag and outside the container and then you can slide them around! These get an A in my book of creative things that are a great addition to your kitchen.

Sous Vide Magnets by SV Homewares

SV Homewares Sous Vide Magnets

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Gift Ideas for a Foodie

This time of the year can be a lot of fun. I absolutely love giving people gifts. I find a lot of joy in trying to find the perfect gift for friends and family. But at the same time it can be so difficult. So I have decided to write up a quick little gift guide for the perfect gift idea’s for any foodies or up and coming chefs in your life. So here we go, these are a few of my favorites

RawSpiceBar

This is a monthly subscription that is a really awesome service. You sign up for their service and they send you out a pack of 3 spices along with recipes on how to use them. All of the spices they use are sourced for quality and ground, mixed and toasted by chefs. It is a great way to try lots of new and exciting flavors. On top of that you don’t have to worry if you’re giving this to someone on a specific diet. They have packages for gluten free, paleo and all sorts of others. You can subscribe in a 1 month, 6 month or 12 month plans. You can sign up for yourself or you can set this up as a gift through them to someone else!

RawSpiceBar: $5 off your first subscription or any 6 or 12 month gift order, code: RAKFLAVOR

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Chicken Feet, Maybe a New Favorite

There has always been one thing in the meat department of the super market that has caught my eye. And at the same time that in intrigues me, it has scared the crap out of me. Yes by the title I am guessing you figured it out, chicken feet.

I know that for a lot of people feet are kind of a taboo ingredient. However as a chef I find that it is my duty to be open minded. So over the last couple of weeks one of my coworkers and I have been playing with new foods. And this week we tackled the one that neither one of us had tried. We had no idea where to even start with these things. But oh my gosh, did we hit the jackpot. So let me walk you through what we did.

So to start with we spent a good day talking and brainstorming what to do with them. We decided that we would sort of treat them as wings. And as I have recently just moved back from Portland, when I thought wings my mind instantly went to Pok Pok. One of the best wings that I have ever eaten.

So chicken feet are mostly just skin, tendons and cartilage. The decision was made we needed to give them a nice long cook to break them down. As many of you know, to me this screamed sous vide. I found the recipe for Pok Pok wings and sealed the feet in a bag with fish sauce, sugar and garlic.

Chicken Feet Sealed in Marinade

Chicken Feet Sealed in Marinade

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Logo on Grinder

Best Quality Pepper Grinder?

Well I know it has been a while since I have written anything. But I can honestly say that I have been in a bit of a cooking funk recently. However I am coming back around. I was recently contacted by a new company that is making a really high quality pepper grinder as well as salt grinders. Honestly I don’t know if I have ever used a pepper grinder that feels quite like this thing, and I mean that in the best possible way.

So the name of the company is Ellementt. And no that is not a misspelling! I was lucky enough that they sent me out one of the solid black pepper mills. They call this model that I received “The Station Chef”. It has a huge capacity for your pepper corns. There is so much consideration put into these that it will shock you.

Box of the Grinder

Box that the Pepper Grinder came in

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Where Has All the Passion Gone

Where has all the passion gone? This is a question I have been asking myself a lot lately. I don’t know why I am having to ask this question, but I am. It seems to me, at least here, that there is a serious lack of it. Now I know that this industry can really break a person’s soul and will to cook. But beyond that why is it so hard to find people with passion, I mean REAL PASSION, anymore.

burnt

You can’t tell me that I am the only person that spends my free time thinking about food. Reading cookbooks, researching food, and experimenting with new foods and techniques. There is never a time where I have found myself thinking that I had nothing else to learn. This industry is constantly changing and evolving therefore constantly breading room for growth and knowledge. Continue reading