Alex Caceres -120

**NunyaBidness** · 03-10-13, 07:28 PM

Hey Chef, give me your opinion on Sous Vide. My father got a sous vide machine recently and I was underwhelmed.

**Sacrelicious** · 03-10-13, 07:33 PM

Anyway, one of my personal favorite methods for preparation of chicken wings is actually stewed chicken wings, I know Buffalo wing and pub food lovers will call blasphemy on me here, but do listen.

Here is the process: coat the wings with a neutral oil (canola would be ideal), you do not want to use olive oil here, the taste does not mesh with the recipe, and season with S&P. Make sure you have a grill or BBQ running hot, and as hot as you can get it. What you want to do is make sure the grill is very, very hot, and you want to give each wing a quick sear on each side, get some nice dark grillmarks on each side and remove the wings from the grill. You are not cooking the wings here, you are just searing them for flavor, if you dont have a grill you can technically pan sear them if need be but the grill is the better aproach. The reason for this is as I have mentioned earlier in the thread, the maillard reaction, its why a piece of chicken thats grilled tastes better then one that is poached or baked, the grill marks caramelize the outside of it and give it flavor, its also why you brown meat before you stew it.

In any case, you want a good sear on each side, remove the wings from the grill and set aside. In a pan sweat some finely diced onion in oil, and when it turns translucent add some minced garlic, ginger, and minced thai chili (If you do not have thai chili, you can use crushed red pepper, but I highly reccomend finding some thai chili). Let that cook off for about a minute, turn up the heat, and deglaze the pan with some chicken stock, then add soy sauce to the chicken stock. Let it heat up and then add some honey to the liquid. You want enough liquid to half cover the chicken wings once they are added to the pan, but be very careful with how much honey you add. You want enough honey in the pan that the liquid slowly caramelizes and thickens as it reduces and the chicken cooks, but if you add too much it will burn and taste absolutely terrible. Start with a tablespoon if need be, and as the cooking process continues you will get a feel for how thick the liquid is and you can always add more.

Bring cooking liquid up to a boil, add the wings, cover, and cook for about 20 minutes or until the wings are done. I also enjoy adding some lime at the end, and of course, always season with salt and pepper.

If the wings finish cooking and the liquid is still watery, remove the wings from the pan and cook off the liquid until it reduces, if it is not thickening you can add some more honey here slowly. You basically want it to reduce to a slightly thinner version of honey garlic sauce, or something along those lines, once it thickens return the wings to the pan, toss to coat and reheat them in the sauce.

**Sacrelicious** · 03-10-13, 07:35 PM

Originally posted by NunyaBidness

Hey Chef, give me your opinion on Sous Vide. My father got a sous vide machine recently and I was underwhelmed.

Overrated as hell. Some nice applications for fish, but I can think of better things to spend money on then a Sous Vide machine worth thousands of dollars.

Its culinary masturbation.

**Sacrelicious** · 03-10-13, 07:36 PM

That being said, its just my personal opinion. I feel the same way about 90% of the applications of molechular gastronomy as well.

**Grabaka** · 03-10-13, 07:37 PM

Oh my! I remember when V was a mod this place was like the old west. Now is where the fine and sophisticated gentlemen gather.

**NunyaBidness** · 03-10-13, 07:38 PM

Originally posted by Sacrelicious

Overrated as hell. Some nice applications for fish, but I can think of better things to spend money on then a Sous Vide machine worth thousands of dollars.

Its culinary masturbation.

When I was thinking about doing it, I was just going to build one. It's pretty simple to make one < $100. So price isn't a factor. The meat just seemed too tender, almost tacky.

**NunyaBidness** · 03-10-13, 07:38 PM

Originally posted by Grabaka

Oh my! I remember when V was a mod this place was like the old west. Now is where the fine and sophisticated gentlemen gather.

Here here!

**Hannibal** · 03-10-13, 07:39 PM

Originally posted by NunyaBidness

Hey Chef, give me your opinion on Sous Vide. My father got a sous vide machine recently and I was underwhelmed.

if you only use your sous vide for egg 63, it's still worth it

**NunyaBidness** · 03-10-13, 07:40 PM

What is 'egg 63'?

**Beelzebubzy** · 03-10-13, 07:40 PM

Originally posted by Sacrelicious

That being said, its just my personal opinion. I feel the same way about 90% of the applications of molechular gastronomy as well.

What geographic region do you cook?
also what is the best Chinese restaurant in NYC? I was not impressed with Chinatown last week and felt that San Fran had better

**Hannibal** · 03-10-13, 07:41 PM

also, werent you concerned with AGEs??

**Hannibal** · 03-10-13, 07:42 PM

Originally posted by NunyaBidness

What is 'egg 63'?

basically egg poached or boiled at 63 degrees
one degree higher or lower penetrates it up
63 is the magic number where the egg is finished in like a creamy gelatinous form. its the sexiest an egg can be, especially jsut the yolk

**Sacrelicious** · 03-10-13, 07:43 PM

Originally posted by Beelzebubzy

What geographic region do you cook?
also what is the best Chinese restaurant in NYC? I was not impressed with Chinatown last week and felt that San Fran had better

Eastern Canada, and currently, Western Canada.

I dont know a goddamn thing about Chinese restaurants in NYC.

**Sacrelicious** · 03-10-13, 07:46 PM

Originally posted by NunyaBidness

When I was thinking about doing it, I was just going to build one. It's pretty simple to make one < $100. So price isn't a factor. The meat just seemed too tender, almost tacky.

100$???

What are you using as an immersion circulator here???

**NunyaBidness** · 03-10-13, 07:50 PM

Originally posted by Hannibal

also, werent you concerned with AGEs??

No, I talked about it, and brought up the article that Vegetarians had higher AGE numbers than omnivores.

**NunyaBidness** · 03-10-13, 07:52 PM

Originally posted by Sacrelicious

100$???

What are you using as an immersion circulator here???

Search - Make: DIY Projects and Ideas for Makers

http://blog.makezine.com/search/?q=sous+vide

I'm not using anything, I haven't built one yet.

**Beelzebubzy** · 03-10-13, 07:52 PM

Originally posted by Sacrelicious

Eastern Canada, and currently, Western Canada.

I dont know a goddamn thing about Chinese restaurants in NYC.

Jeff hardy +350 worth a shot??

**Sacrelicious** · 03-10-13, 07:53 PM

Originally posted by Beelzebubzy

Jeff hardy +350 worth a shot??

Are they taking TNA bets tonight?! Where?

Also, no, I think Bully Ray will get the win.

**Beelzebubzy** · 03-10-13, 07:54 PM

Gsp ud -165

**Sacrelicious** · 03-10-13, 07:57 PM

Holy shit, Bully Ray -530 at 5dimes?!?!?!

I had no idea they posted TNA lines,

Throw some on Bully Ray. They will likely turn him heel tonight.

**Beelzebubzy** · 03-10-13, 08:02 PM

Originally posted by Sacrelicious

Holy shit, Bully Ray -530 at 5dimes?!?!?!

I had no idea they posted TNA lines,

Throw some on Bully Ray. They will likely turn him heel tonight.

167987488-1 3/10/13 9:02pm $20.00 $32.43 Pending 5 Team Parlay
Pending 3/16/13 11:00pm UFC Fighting 1002 Georges St-Pierre -500* vs Nick Diaz
Pending 4/20/13 10:30pm UFC Fighting 1102 Daniel Cormier -400* vs Frank Mir
Pending 5/25/13 11:30pm UFC Fighting 1002 Cain Velasquez -610* vs Antonio Silva
Pending 4/27/13 11:00pm Props Fighting 1009 Jones wins inside distance -380* vs Not Jones inside distance
Pending 3/10/13 8:30pm Wrestling Other Sports 101 Bully Ray (end of broadcast ruling) -530* vs Jeff Hardy (end of broadcast ruling)

**Sacrelicious** · 03-10-13, 08:07 PM

Yeah Bully Ray has this, they've been slowly pushing towards his heel turn, and now that they are not doing monthly PPVs they do not need to have Jeff Hardy headlining to try and boost buys.

**NunyaBidness** · 03-10-13, 09:39 PM

Originally posted by MD

List of things everyone should have in their kitchen: GO.

1) A barefoot, pregnant woman.

**Sacrelicious** · 03-10-13, 09:59 PM

Mustard is also fantastic, the granier and stronger the better.

**Sacrelicious** · 03-10-13, 10:02 PM

And do not get me wrong, there are other things that are very useful.

But in terms of what you need at a very basic and fundamental level, thats it, you can improvise the rest if need be.

MD · 03-10-13, 10:17 PM

Originally posted by Sacrelicious

Mustard is also fantastic, the granier and stronger the better.

<3

Good things for amateurs to cook? I find I get very mundane in the kitchen. Most of the time for dinner I'll cook protein source, carb source, vegetables like an ass. Need ways to stay inventive and good things to add to my repertoire.

MD · 03-10-13, 10:20 PM

Also, mortar and pestle, of course! I've been meaning to get one for ages. What to look for in a good one? Was thinking of getting one on Amazon but it has Jamie Oliver's name on it so I'm sceptical.

**Sacrelicious** · 03-10-13, 10:28 PM

Originally posted by MD

Also, mortar and pestle, of course! I've been meaning to get one for ages. What to look for in a good one? Was thinking of getting one on Amazon but it has Jamie Oliver's name on it so I'm sceptical.

Nothing particularly special to look for, you just want two pieces of stone that will grind spices, just about any one will do.

**Sacrelicious** · 03-10-13, 10:29 PM

Originally posted by MD

<3

Good things for amateurs to cook? I find I get very mundane in the kitchen. Most of the time for dinner I'll cook protein source, carb source, vegetables like an ass. Need ways to stay inventive and good things to add to my repertoire.

Well, theres plenty of things, pasta is pretty much a blank canvas that you can take almost anywhere, same with risotto. Stews are also fantastic, what kind of stuff are you into?

MD · 03-10-13, 10:34 PM

Originally posted by Sacrelicious

Well, theres plenty of things, pasta is pretty much a blank canvas that you can take almost anywhere, same with risotto. Stews are also fantastic, what kind of stuff are you into?

I'll try literally anything.

In exchange for your expertise, I found you this.

http://www.amazon.ca/Accoutrements-12027-Horse-Head-Mask/dp/B003G4IM4S/ref=zg_bs_kitchen_5

Look at the customer images.

**Sacrelicious** · 03-10-13, 10:37 PM

**Sacrelicious** · 03-10-13, 10:38 PM

I'm on my way out, I will post some pasta recipes here tomorrow.

**gabe** · 03-10-13, 10:45 PM

Let's publish a book together. "Recipes to Beat the Book and Master the Kitchen"

**gabe** · 03-10-13, 10:47 PM

Originally posted by Sacrelicious

I'm on my way out, I will post some pasta recipes here tomorrow.

Nothing for an angus steak fillet?

**NunyaBidness** · 03-10-13, 11:06 PM

Originally posted by gabe

Nothing for an angus steak fillet?

Thought we did this already?

Cover in kosher salt, let sit out on the counter until reaches room temperature. Rinse the salt off, pat completely dry, add some pepper. Hit it in a hot pan for a minute per side if you're me, a second per side if you're MD.

Top with Sacrelicious's avocado butter, or lump crab meat, or blue cheese.

Serve with Nunya's famous brussels sprouts:

Take 8 oz of bacon, fry em up. Take bacon from the pan, cut your brussels in half, set them face down in the hot bacon grease at medium heat for about 2 minutes. Cover halfway with stock (I like turkey here, anything works though), cover with a lid and let steam until soft and liquid is absorbed/evaporated. Hit em with a little parm and crunch the bacon back in.