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Mason's (@2kmgastronomy) Cooking Thread Updated Pretty Much Daily

Mason_Perry_34060

I decided to make a master thread and just add comments with pictures instead of making a new discussion for every single thing I post since I have been posting more than once a day. It's should be updated pretty much everyday, comments and questions welcome of course.

THis willa lso let me archive my recipies to refer others or refer back to with a single search! Brilliant!

1-8-13 Dinner

Hamburger patty and Asparagus with smashed Potatoes

Patties pre seared then 133F for about an hour, dropped in oil for 30 sec for crispy sear (worked amazing)

Asparagus pealed and sealed with EVOO and salt/pepper 185F for approx 5 min then ice water bath

Smashed potatoes

Delicious, dinner guest taht normally smothers her burger with ketchup (GROSS) didn't use anything as she said it was the most juicy and delicious burger she has ever had. Kudos to the chef (I didn't tell her it was easy with the Polyscience circulator haha)

Mason @2kmgastronomy

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Comments

Jack_Mayer_85396

Naughty, naughty ...

susan_fox_33805

heh. That's what she said, @jack ;-)

Brendan_Lee_56950

I know the feeling @jack! Love that toy!

Jack_Mayer_85396

@Brendan, I should have thought of that! Just looking for excuses to use my whipper ...

Mason_Perry_34060

Ya stand mixer and piping bag, haven't got my siphon yet... Waiting for tax return....

Brendan_Lee_56950

I think it's traditionally whipped rather than in the siphon @jack

Jack_Mayer_85396

leaving the grated root in the cream didn't clog up the nozzle on the whipper?

susan_fox_33805

@Mason_Perry love the freezer tip. Wouldn't have thought about that.

Mason_Perry_34060

Like 15 min, and I didn't even strain the cream as I like the raw horseradish flavor

Jack_Mayer_85396

@Mason, beautiful! How long did you steep the grated root in the creme? Same temp as the steaks - 53C? Then just strain it into the whipper?

Mason_Perry_34060

Me too I just have a hard time finding it locally.

seijoed

Looks really tasty! I love fresh horseradish.

Mason_Perry_34060

Alright so the wife wanted filet but refused to have me cryofry hers... I did mine and it was awesome as usual. I also found fresh horseradish root at the local super market, who knew they had that? It was pricey but will last several weeks as I only grate as much as we need, I vac sealed it with some heavy cream and then warmed it in the sous vide then whipped it, I forgot how good fresh is compaired to bottled. I also made a lemon risotto but did it on the stove top, it was weird to actually have to constantly babysit something on the stove, but since I had nothing else to do it was fine, it turned out great, we also had artichokes as they were actually on sale.

In the pics you can see that my wifes steak (first picture) is seared on top and bottom and pink on the sides, and mine is crispy and amazing all over (second picture), Thanks Hot Oil! Both were perfectly pink and delicous edge to edge, I am truly impressed with the cryo fry, I also found that the 10 min or so in the freezer helps to really dry out the steak so I think it adds another plus for a good sear, I will stash steaks in the freezer for 10 min or so either way I plan to sear them.

For dessert I made a sous vide vanilla and cream cheese ice cream that is freaking spectacular, we made ice cream sandwiches with chocolate chip cookies, what a great dessert. I know that ice cream will go great with fresh fruit as well.

Cheers!

Mason_Perry_34060

No leftovers lol

Shannon_Barnes_68642

oh, that sounds so good!! I don't often bread and fry things, but want to try this, I love the texture of anything sous vided, and adding a crispy outside can only be a big win.

Mason_Perry_34060

Panko fried chicken tonight, cooked sous vide in cream at 63C for 45 minutes then 10 minutes in the freezer. Flour and spices then egg wash then Pankoand a 60 second dip in hot oil , amazing texture my wife loved it and she isn't a huge fried chicken fan. I made a homemade thai peanut sauce which was a little spicy. Good stuff and super easy, much less messy than frying and finishing in the oven.

susan_fox_33805

@Mason you are making me hungry...I want to eat every pic (and pinch cherubic cheeks).

Mason_Perry_34060

Ya bad day to drive a dark truck in Torrance.

seijoed

I saw that, he was the manifesto writer... Appears they open fire on any blue cars too...

Mason_Perry_34060

So a maniacal excop murderer is running loose in my town trying to avoid a huge man hunt, it will probably be on your local news as he has killed 3 people so far, good thing I didn't go on a hike today,

Mason_Perry_34060

Benadryl!

seijoed

Hah, just wait til they never go to bed....

Mason_Perry_34060

Haha not last night he went to bed early

Shannon_Barnes_68642

No picture of the cute kid??

Mason_Perry_34060

Someone asked about the orange cauliflower, it's just extra beta carotene, which means more vitamin A, that's it, found in Canada, sent to Cornell and crossbred for mass production.... same taste as white or purple, and for some reason at my local market it was cheaper than the white, so i bought it...

Mason_Perry_34060

More pictures of meatloaf henge and the other plating, Was kind of fun to do something wacky and out of the box, Not quite as elegant as it appeared in my mind but definitely more exciting than what I would normally attempt. I think this helped me focus on plating as a component of the actual recipe since how I cooked the meat was dictated by what I wanted the final plating to look like. I will be using this method on other things in the future, maybe Pave as it is super time consuming and I would like to stream line it ....

Mason_Perry_34060

My pleasure.

Jack_Mayer_85396

@Mason, great looking dinner! And thanks for the awesome pics, especially the last one!

Shannon_Barnes_68642

omg, the kid pic is so cute I didn't even look at the food pics... I think that is a first!!!

Mason_Perry_34060

So I have to find a way to cryo sear the prime rib next time, looks like off to bulk store for peanut oil....... or oxy-acetylene.....