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Hi, what will be the first thing you cook with your Joule?
I'm planning to cook things I can't do well with normal cooking methods.

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brian_martin2001

Mrs. Murphy's Chowder!

Quinn_Bautista_38211

most likely a custard base for ice cream

fisher23

Eggs 62°C, steak 54°C those would be my first and go from there. Those were my first cooks with a beta Joule.

tshewman

what can you not do well with? I;ve done a few things with Joule. Short and long term cooks and can't wait for my next one.....and see how many things I can have going at once. LOL

tangma27

PORK SHOLDER AND SHORT RIBS AND OXTAIL AND MORE TOUGH CUTS!

Gabriele_Di_Cerbo_40805

salmon and creme brulee!

EricJ_279379

Me too! I have an Italian gelato machine but I'm tired of using the double boiler and trying to watch carefully to stop at 160 F.

EricJ_279379

Me too, for salmon which I overcook, and creme brulee which requires work to watch the temperature. I assume you don't the two combined. ... but I saw "salmon candy" at Whole Foods last week. :-)
Also my daughter likes shrimp and I am waiting for sous vide so I don't overcook it.

wolfiegirl

I would be remiss if I didn't give the CS eggs Benedict a shot, including the joule-cooked hollandaise. Looks miles simpler than creating them stove-top. On homemade sour dough English muffins of course! mmmmmmmmmm.....

Jeremy_131558

It is the best and easiest hollandaise I've ever made/eaten. Highly recommended.

Bill_Martin_17506

Hereʻs the menu:

Pork or Beef Tenderloin, sous vide Medium Rare, then seared in Butter and fresh Rosemary served with a Shiraz or Cabernet Sauvignon and reserved sous vide juices reduction

Grilled caramelized corn on the cob dressed with Mayonnaise, Cayenne and Fresh Lime juice

Joannesʻ Signature Puréed Creamed Cauliflower (optional)

Salad:

Broccoli/Pea/Tomato/Shallot/Peach

dressed with a Passion Fruit juice reduction and Nudo First Cold Press Extra Virgin Olio Dʻ Oliva

Dessert by Janet Herber (Peach Pie) Ice Cream or whipped cream.

Wine at service

As you see, the salad is just a very simple concoction. Easy Peasy

The first person to make popcorn must have been seriously freaking out

Gabriele_Di_Cerbo_40805

I would eat a salmon creme brulee! We could make something like the CS smoked trout puree and add to the egg yolks. Not sure about the taste though...

amirom2002

Salmon and steak at different temps to start, just to compare with doing them using the stovetop sous vide method (huge pain to keep watching and adjusting the temp), then going for the short ribs, definitely ice cream base (already made pistachio ice cream with dry ice, but I think the base could have been better with Joule and leaving overnight like CS recommends), duck confit, garlic confit, I do want to try burgers, the eggs and holandaise for sure, and rack of lamb. At least for the first week I have it, DAMN IT now I'm hungry and overly excited again for my Joule! Can I just come down to the CS office and grab mine? I live less than 2 miles away in Seattle!

Tom_191450

Those sound fantastic Bill.

Can you point us to some of those recipes? Google is failing me.

Bill_Martin_17506

Ummm. Like what?

Everything is pretty much dead simple except the Cauliflower.

And maybe the two reduction sauces; but thatʻs just paying attention to what you are doing.

Make those ahead of time.

Hereʻs the recipe for the Cauliflower:

Cauliflower Mashed "Potatoes"

Recipe By: My sister, Joanne

Serving Size: 4

Ingredients:

1 head of cauliflower

3 tablespoons milk or Substitute Plain Yogurt or add additional sour cream

1 tablespoon butter

2 tablespoons light sour cream

1/4 teaspoon garlic salt

freshly ground black pepper

snipped chives

Directions:

1. Separate the cauliflower into florets and chop the core finely.

2. Bring about 1 cup of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.

3. Drain and discard all of the water (the drier the cauliflower is, the better) and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like "mashed potatoes." Top with chives, your choice of cheeses, plus crispy bacon pieces.

Notes:

My sister says you have to really press the water out of the cauliflower for this to work right.

Steaming or roasting may work a treat instead of boiling. The dryer the better before you start adding milk, cream, yogurt, etc.

Iʻm going to do the Cauliflower sous vide like Pomme Purée on this website.

nathans1

That would greatly depend on the season and or year that it arrives. If its fairly soon than I would find the best ingredient for that season and sous vide them. If its substantially longer than that, than many of the ingredients I am thinking of now would no longer be around for me to use due to extinction of that particular species. That is if our planet still exists.

Jeremy_131558

Do you make sous vide juice reductions often? I've seen mention of them here and there but have yet to try. Do you have a fav?

Bill_Martin_17506

Iʻm a very creative cook. Most everything I make is different every time. So, no. I donʻt have a fav.

Usually it depends on what Iʻm in the mood for. Goya Passion Fruit Juice is the real deal; comes in one of those old fashion cardboard milk-style containers. Mixed with the butter, meat juices, a fresh herb from my garden and a splash of this juice, maybe a smidge of balsamic Vinegar, (not necessary if you use the juice... juice is acidic enough), maybe a dash of red or white wine, (the good stuff, not that cooking wine junk which usually has salt in it, boo hiss.).

Salad dressings are usually a combination of what I have currently in bottles in my fridge. I NEVER buy salad dressings! But I live a couple blocks from Fischer & Weiser farms and their fruit sauce products: https://www.jelly.com, most of those mix well with Soy Vay brand Island Teriyaki sauce, Mayo, a bit of wine, a bit of balsamic vinegar, rice vinegar, dash of fresh herbs or any number of other goodies. Taste as you go along and if it doesnʻt taste good, toss it and start over.

DonPaul_Nogueira_292052

1. perfect egg

2. tenderloin roast

3. thick pork chop

especially interested in the pork chop because I normally don't cook them as they are too easy to screw up.