Recipes On Rails: Popular Recipes Recipes On Rails: Popular Recipes Sous-vide Bottom Round Roast <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em>Beef</em><br /> 1.0 each Roast, Beef, Bottom Round <br/> 1.0 clove Garlic Thinly sliced<br/> 6.0 sprig Thyme, Caraway <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Liberally season the roast with salt and pepper.</p> </p> <p> <p>Arrange the garlic on the roast and place in the bag. Arrange the thyme on the roast as well. Seal.</p> </p> <p> <p>Cook in water bath at 128 F (53.3 C) for about 10 hours.</p> </p> <p> <p>Allow the roast to come to room temperature, drain, and chill.</p> </p> <p> <p>Bring egg to about 700 and grill for about 2 minutes per side. Idea is to get a good crust without cooking the meat any further, that's why I process cold. Remove from heat, and enjoy.</p> </p> <p> <p>Here's a picture after it came off the egg.</p> </p> <p> <strong>Servings:</strong> 8<br /> <strong>Prep Time:</strong> 12 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 20:26:42 UTC Barbeque Sous Vide Chicken <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em>Chicken</em><br /> 12.0 each Chicken Thighs brined<br/> 2.0 clove Garlic sliced very thin<br/> 8.0 sprig Thyme <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs</p> </p> <p> <p>place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical. </p> </p> <p> <p>Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours. </p> </p> <p> <p>When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.</p> </p> <p> <p>In fact, they are so moist, you have to dry them off. </p> </p> <p> <p>Season with your favorite Dizzy Pig rub.</p> </p> <p> <p>Place them on a pre-heated to 400F egg. </p> </p> <p> <p>Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> 4 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-19 22:45:57 UTC Baguette - no knead - larger loaf <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em>Default</em><br /> 2.0 pound Flour, all-purpose <br/> 1.6 pound water <br/> 17.9 gram salt <br/> 2.9 gram Yeast <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Weigh all the ingredients into a dough bucket. I use a clear container I bought in the restaruant equipment area at Sam's.</p> </p> <p> <p>Mix by hand in the dough bucket, and let rest 20 minutes.</p> </p> <p> <p>Fold by hand about 20 times, pulling dough away from edge, pulling back over the dough, and slapping back on top.</p> </p> <p> <p>Cover (my bucket came with a lid) and let rest for 20 minutes.</p> </p> <p> <p>Fold by hand about another 20 times, pulling dough away from center and slapping back on top, and let rest for anoterh 20 minutes.</p> </p> <p> <p>Fold by hand (third time), about 15 times. Dough should form a smooth ball by now. Let ferment for 2.5 hours.</p> </p> <p> <p>Pre-shape the dough, and let it rest for a few minutes. Then shape the dough</p> </p> <p> <p>After the 2.5 hour fermentation, the dough will spread out and look a little bubbly on top.</p> </p> <p> <p>Lightly flour the dough while still in the bucket. The top will become the bottom.</p> </p> <p> <p>Flour your work table. <br />Use a scraper or bench knife to loosen the sides. Dip the bench knife in flour first, and then scrape between the side of the bucket and the dough. This is a quick down motion, and then back up. Dip in flour again, and repeat in an adjacent area. Repeat, working your way around the bucket. This is just to stop the dough from sticking to the sides of the bucket. Then turn the bucket upside down, reach underneath wiht your scraper, and scrape between the dough and the bottom of the bucket, letting the dough fall onto your floured worktable.</p> </p> <p> <p>Lightly flour the top of the dough, and keep your hands well floured. Divide the dough into 4 equal pieces.</p> </p> <p> <p>To shape the dough as a boule, first lay the flat piece on the work table.</p> </p> <p> <p>Then fold the top third over itself.</p> </p> <p> <p>Then fold the upper two corners over on itself.</p> </p> <p> <p>And finally fold the bottom two corners over on itself. Then pick up the dough and tighten into a ball with the seams down. This is hard to explain without pictures, and I didn't have anyone to shoot them as I did it. Maybe some day in the future.</p> </p> <p> <p>Place the rounded shaped dough ball on the worktable or board to rise.</p> </p> <p> <p>Allow to rise till doubled in bulk, about an hour.</p> </p> <p> <p>Sprinkle a peel with some coarse corn meal, and put the dough on the peel.</p> </p> <p> <p>Put the dough into your oven. I like 425 when using an indoor oven, but 500 F when using the BGE.</p> </p> <p> <p>Steam is important for the bread to bake properly. If you look close, my Egg setup is the inverted plate setter, a pan for water, the rack and a pizza stone. I pour water into the pan as I put the bread onto the stone, and then I spray the bread with water just before I close the dome.</p> <p>Bake for about 25 minutes.</p> </p> <p> <p>Made a video of the process:</p> <p></p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> 4 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 13:52:06 UTC sous-vide <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <strong>Instructions:</strong><br/> <p> <p>I cook most fish (including prawns) to 45C / 113F. That is below the sterilization limit. That is perfectly OK within food safety guidelines so long as the cooking time is not too excessive (i.e. so long as it is less that a couple hours). I would NOT cook thick pieces of fish this way because the cooking time would be so long that some spoilage could result.</p> <p>Beef and other red meat I cook to 130F / 54.4C. This is what I would term ������������������������������������medium rare������������������������������������ but there is a lot of disagreement on mapping subjective terms like that to temperatures. Depending on the situation I might cook it to sterilization, or I might not.</p> <p>Tough red meat ������������������������������������ such as flat iron steak, short ribs etc I will cook at either 130F/54.4C or 136F/58.8C, from 24 to 72 hours depending on the cut and how tough it is. This gives time for the collagen to break down and make a tender result.</p> <p>Tender cuts of pork, such as tenderloin I generally cook to 140F/60C. Trichinosis is killed at 137F, and anyway has been eliminated from the food supply in the US and many other places. I would cook wild meat a bit more, and/or pre-freeze it.</p> <p>Chicken and turkey also gets cooked to 140F/58C, and I make sure that I follow the sterilization times.</p> <p>Duck breast goes to 130F/54.4C. Duck confit is 180F/82.2C for 8-12 hours ������������������������������������ pork or lamb confit is the same.</p> <p>Rack of lamb at 59C (138) here... <a href="\\" />Rack of Lamb</a></p> <p>The thighs are cooked very similar to the manner in which you'd cook a duck confit. You might want to try making it even closer to duck confit - see the duck confit thread. Basically, you salt the thighs/legs and let them sit (brining also works). Then cook with several tablespoons of buttor or oil in the bag. I'd try 170F to 180F for 8 to 10 hours.</p> </p> <p> <p>For shrimp, I know many of the sous vide fans go low and short.... but my family said the shrimp I did at 140 for 25 minutes were the best they ever had..... We tried 117, etc.... just not the same. Put them in a bowl, tossed with a good bit of salt, pepper and oil, shell on, then put them in the bag in a flat layer with some garlic and a few chives....</p> </p> <p> <p>Had 7 dinner guests and decided to do a sous vide sampler. From left to right, 1/4 of a chicken breast with cream dill sauce, a rib off a rack of lamb, a leg quarter from a cornish game hen, slice of New York strip with beef gravy, and a slice or two of a turkey tender with a tarragon cream sauce.</p> </p> <p> <strong>Servings:</strong> 0<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-19 22:45:58 UTC No-knead Multi-grain Bread <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em>Dry Ingredients</em><br /> 2.9 pound Flour, all-purpose <br/> 0.5 pound Multigrain blend <br/> 0.16 pound Rice, Brown cooked<br/> 15.0 gram Yeast <br/> </p> <p> <em>Liquid Mixture</em><br /> 0.16 pound Cracked Wheat <br/> 2.45 pound water <br/> 0.16 pound Sugar, brown <br/> 45.0 gram Buttermilk Powder <br/> 0.25 pound Honey <br/> 23.0 gram salt <br/> </p> <p> <em>ThermoMix Recipe</em><br /> 370.0 gram water <br/> 24.0 gram Sugar, brown <br/> 15.0 gram Buttermilk Powder <br/> 40.0 gram Honey <br/> 8.0 gram salt <br/> 24.0 gram Cracked Wheat <br/> 525.0 gram Flour, all-purpose <br/> 75.0 gram Multigrain blend <br/> 24.0 gram Rice, Brown cooked - optional<br/> 6.0 gram Yeast, Instant <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Soak the cracked wheat in the water overnight.</p> </p> <p> <p>Add remaining Liquid Mixture ingredients to the cracked wheat and water, mixing till the ingredients disolve.</p> </p> <p> <p>Mix the dry ingredients together to distribute the rice and yeast.</p> </p> <p> <p>This can be done right in the dough box.</p> </p> <p> <p>Pour the liquid into the dry mixture</p> </p> <p> <p>Mix the dry and liquid mixtures, following <a href="" />the detailed instructions for the no-knead baguette</a>.</p> </p> <p> <p>After 20 minutes, stretch the dough, following following <a href="" />the detailed instructions for the no-knead baguette</a>.</p> </p> <p> <p>After another 20 minutes, stretch the dough again.</p> </p> <p> <p>After yet another 20 minutes, stretch the dough yet again.</p> </p> <p> <p>Let dough ferment for 2 and a half hours. It should raise nicely.</p> </p> <p> <p>Turn the dough out onto a table, size and shape. In the picture there are eight 5 oz. rolls. If you make such rolls out of the entire dough, you should get about 21.</p> </p> <p> <p>Or, you can shape them, and put them in a loaf pan. These are 2 pound loaves, but the pans are a little bigger. If you go about 1.65 pounds, you should get about 4 loaves.</p> </p> <p> <p>Spray the dough with water, and sprinkle with poppy seeds.</p> </p> <p> <p>Allow to raise till doubled in bulk, about an hour.</p> </p> <p> <p>Bake in a pre-heated 350 degree oven, time appropriate to the size being baked. The rolls took about 20 minutes, the bread about 40. Turn out onto a rack and cool.</p> </p> <p> <p><b>ThermoMix:</b></p> </p> <p> <p>Place the first 6 ingredients (of the ThermoMix ingredient list) into the TM and process at speed 2, reverse, for 5 minutes.</p> </p> <p> <p>Add remaining ingredients and process at speed 4 for 5 seconds. Then set to knead for 6 minutes.</p> </p> <p> <p>Four your work surface very well.</p> </p> <p> <p>Turn the TM pitcher upside down on the floured work surface. Release the base and allow dough to fall onto floured work surface. Using a spatula, remove the blade from the dough, scraping dough bits off the blade and out of the TM bowl.</p> </p> <p> <p></p> </p> <p> <p>Flour the top of the dough</p> </p> <p> <p>Pat out the dough</p> </p> <p> <p>Fold the dough.</p> </p> <p> <p>Allow dough to rise for 45 minutes.</p> </p> <p> <p>Fold the dough again</p> </p> <p> <p>Place in a bread pan. Allow to rise. Length of time depends on many factors, but will be at least an hour. It's ready when it's ready. That means light touch leaves a dent in the dough.</p> </p> <p> <p>Preheat oven to 350 while dough rises.</p> </p> <p> <p>Wet top of dough with water and sprinkle poppy seeds over top.</p> </p> <p> <p>Bake for about 40 minutes at 350, or until internal temp is above 190. </p> </p> <p> <p>Allow to cool.</p> </p> <p> <p></p> </p> <p> <p></p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 08:04:58 UTC Focaccia - No Knead <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 2.7 pound Flour, all-purpose <br/> 1.92 pound water room temperature<br/> 24.6 gram salt <br/> 6.0 gram sugar, granulated <br/> 0.17 pound Oil, Grapeseed <br/> 4.0 gram Yeast, Instant <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Weight the ingredients into a plastic dough container.</p> </p> <p> <p>Mix by hand untill all the ingredients come together. Follow the 20/20/20/150 folding and raising method described in the No Knead Baguette recipe.</p> </p> <p> <p>Use some more grapeseed oil, and oil a sheet pan well. This recipe will fill a full sheet pan. My pictures don't quite fill the pan, but the recipe has been increased to do so. Turn the dough out onto the pan, and oil the top of the dough.</p> </p> <p> <p>Oil your hands, and spread the dough out on the sheet pan. You're looking to get it a unifore 1/2 inch thick. In the picture you see a lot of air pockets. The idea here is NOT to de-gass the dough totally. Those air pockets are ok. Treat the dough gently. <br />Preheat the oven to about 450 F.</p> </p> <p> <p>Allow to raise for about an hour. Sprinkle with the herb of your choice (rosemary, caraway, thyme, etc) and coarse salt. I like Maldon sea salt for this purpose. You can press tomatoes, olives, or whatever into the dough as well. Using your fingers, press dimples into the dough. The idea is not to poke through the dough, but just to create pockets to hold the oil. Then sprinkle the top with some good quality olive oil. Allow to raise a little more. </p> </p> <p> <p>Bake at 450 for 10 to 15 minutes. Timing depends on oven and whether or not you're using convection. Idea is to get it golden brown. Remove to a rack to cool.</p> </p> <p> <p>Slice and enjoy when cool.</p> </p> <p> <strong>Servings:</strong> 20<br /> <strong>Prep Time:</strong> 6 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-19 10:41:11 UTC Sicilian Dough <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em>Default</em><br /> 1.625 pound Flour, all-purpose <br/> 1.0 pound water <br/> 18.0 gram salt <br/> 27.0 gram Sugar <br/> 0.1 pound Oil <br/> 2.4 gram Yeast <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Combine the ingredients and mix for 2 minutes on low followed by 8 minutes on medium. While mixing grease a Sicillian pan.</p> </p> <p> <p>Shape dough into a ball and place in the middle of the pan. Turn dough over to grease both sides of dough. Allow to rest briefly.</p> </p> <p> <p>Start to shape the dough, stopping when dough give some resistance. Allow dough to rest for 10 - 20 minutes.</p> </p> <p> <p>Finish shaping dough, pushing into corners and creating crust around edge of the pan.</p> </p> <p> <p>Mix 4 oz. of pizza sauce (not Sicillian pizza sauce) with 4 oz. of water.</p> </p> <p> <p>Baste the dough with the loose sauce.</p> </p> <p> <p>Allow to rise for about an hour</p> </p> <p> <p>Pre-bake at about 400F for about 10 minutes.</p> </p> <p> <p>Allow to cool till needed. For 2nd bake, if the 1st bake went too far, like in the picture, you can wrap the crust in foil to protect it. Otherwise, it can get pretty dark in the 2nd bake.</p> </p> <p> <p>For the 2nd bake, add the sauce and reheat the pizza in a 400F oven for about 15 minutes. Protect the crust if needed.</p> </p> <p> <p>Add your favorite toppings and finish in the oven. Note that I've put the cheese on in pieces leaving gaps between the cheese. The gaps give you a place to cut the pizza. Without the gaps, the pizza cutter pushes the cheese into the gap/cut, pulling it off the slice of pizza.</p> </p> <p> <strong>Servings:</strong> 2<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-19 10:44:19 UTC Sweet Corn Raisin Bread <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 1.0 pound Corn Meal <br/> 2.75 pound Flour, all-purpose <br/> 0.35 pound Sugar <br/> 40.0 gram salt <br/> 10.0 gram Yeast instant<br/> 1.0 pound Raisins <br/> 0.25 pound Buttermilk Powder <br/> 2.5 pound water <br/> 0.35 pound Butter melted<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Add the dry ingredients to the bin</p> </p> <p> <p>Mix the dry ingredients, and then add the liquid ingredients.</p> </p> <p> <p>With your hand, mix the ingredients in the bin.</p> </p> <p> <p>Continue to mix till the the dry ingredients are all moistened. Mixture may be rough.</p> </p> <p> <p>Cover dough with lid, and let rest 20 minutes. Then fold dough over upon itself by grabbing an edge and stretching it towards the other side.</p> </p> <p> <p>And then another edge, working your way around the dough.</p> </p> <p> <p>Do this about 20 times, and then cover the dough again and let it rest. This first time, the dough may tend to break. That's fine as we're just starting to develop the gluten.</p> </p> <p> <p>After this 20 minute rest, the dough looks just a little smoother. </p> </p> <p> <p>We start folding again.</p> </p> <p> <p>This time the dough stretches just a little more easily, and doesn't break as much.</p> </p> <p> <p>Do this 20 times, and once again cover and let the dough rest.</p> </p> <p> <p>Wait 20 minutes and repeat the stretching one last time. Then cover the dough and let rest for 2.5 hours.</p> </p> <p> <p>At the end of the 2.5 hour rest period, the dough will be well proofed.</p> </p> <p> <p>Turn the dough out onto your work surface (well floured).</p> </p> <p> <p>divide the dough into 4 equal pieces, and pre-shape. Allow the pre-shaped dough to rest about 10 minutes.</p> </p> <p> <p>Place one of the pre-shaped doughs on the work table and degass. </p> </p> <p> <p>Fold one third of the dough over on itself.</p> </p> <p> <p>And then fold the remaining side over onto double thickness, like an envelope, pinching the edges closed.</p> </p> <p> <p>Roll the dough out to an appropriate size. Place in a well greased loaf pan and allow to rise till doubled.</p> </p> <p> <p>Baste the dough with an egg wash. Sprinkle with seeds if you like.</p> </p> <p> <p>Bake in a preheated 350 F oven for about 45 minutes.</p> </p> <p> <p>Turn out onto a wire rack and allow to cool.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> 6 hours <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-19 10:44:32 UTC Honey Mustard Chicken Pizza <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em>Toppings</em><br /> 1.5 tablespoon Honey <br/> 1.5 tablespoon Mustard, Dijon <br/> 1.0 each Chicken Breast cooked, sliced<br/> 1.0 bunch Basil, Fresh or several leaves, to taste<br/> 0.25 pound Cheese, Provalone sliced or shredded<br/> </p> <strong>Instructions:</strong><br/> <p> <p>Make the whole wheat pizza dough indicated below.</p> </p> <p> <p>Mix the honey and mustard together. I use a whole grain mustard instead of the Dijon.</p> </p> <p> <p>Shape the dough into a pizza shape and put it on the peel.</p> </p> <p> <p>Paint the dough with the honey/mustard sauce.</p> </p> <p> <p>Arrange chicken on the pizza.</p> </p> <p> <p>Then add the basil.</p> </p> <p> <p>At this point, I'd put it in the egg, on the pizza stone, pre-heated for at least 1/2 hour to about 550 F. I like to use an inverted plate setter with the regular grate on the plate setter legs, with the pizza stone on the grate. This way, the plate setter acts as a diffuser, and no flare-ups or hot spots affect the pizza stone. Bake the pizza for about 5 minutes.</p> </p> <p> <p>Then, remove the pizza, add the cheese, and return to the egg for another 5 minutes or so. Watch closely to achieve the desired degree of doneness.</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-19 10:56:08 UTC Sous-vide Lamb Chops <p><img alt="image not found" src=""></p> <strong>Ingredients:</strong><br/> <p> <em></em><br /> 12.0 each Lamb Chops <br/> 2.0 teaspoon Rosemary - Fresh minced fine<br/> 2.0 clove Garlic sliced thin<br/> 0.25 cup Wine, Red Vermouth <br/> 2.0 cup Stock, Veal <br/> </p> <strong>Instructions:</strong><br/> <p> <p>Clean the chops and remove excess fat and silver skin.</p> </p> <p> <p>Sprinkle liberally with salt and white pepper on both sides. Sparingly sprinkle with the minced rosemary. Place one thin slice of garlic on each chop.</p> </p> <p> <p>Pack the chops into a vacuum bag, making sure that the garlic remains on the chop.</p> </p> <p> <p>Seal the bag, again, making sure the garlic stays in place.</p> </p> <p> <p>I always trim the excess bag off so it doesn't collect water while in the bath. Helps prevent slop and burns.</p> </p> <p> <p>Process in the water bath at 55C (131 F) for about three hours. They're probably done sooner, but the extra time seems to make them a little more tender. Also, want to make sure due to the thickness.</p> </p> <p> <p>Remove from the vacuum bag, reserving the bag liquid. Place chops on paper towels to dry them off. They must be very dry for pan frying.</p> </p> <p> <p>Heat a pan over medium high till hot. Oil the pan lightly, and saute the chops. To saute, place the chops in the pan and don't move them for several minutes. When a crust forms on the bottom, they should release easily from the pan. Turn them over, and saute on the other side.</p> </p> <p> <p>When done, remove to a plate. Deglaze the pan with the vermouth, scraping up the fond (brown bits sticking to the pan). Reduce the vermouth to just a teaspoon or so, and add the veal stock. Add any juices that have collected around the chops on the plate, and the juices from the vacuum bag. Bring to a boil, and reduce by half. Adjust the seasonings, and add the gnocchi. Bring to a boil. Remove when appropriately thick.</p> </p> <p> <p>Plate the chops over the gnocchi and enjoy :)</p> </p> <p> <strong>Servings:</strong> 4<br /> <strong>Prep Time:</strong> <br/> <strong>By:</strong> Warren<br/> For more info visit:<br/> <a href= " " /> </a> </p> 2018-09-20 18:11:35 UTC