tag:blogger.com,1999:blog-1609412564506817842.post3011077926097655687..comments2024-03-19T15:52:12.326+08:00Comments on Chef and Sommelier: Sous Vide Beef CheeksChef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1609412564506817842.post-68813420862631910252021-04-20T17:45:35.330+08:002021-04-20T17:45:35.330+08:00It looks great, I'm sure it's delicious! H...It looks great, I'm sure it's delicious! Have you ever tried adding a little avocado oil? I love the flavour it gives it! Of all the ones I've tried the one I like the most is the one from @perseusfoods I encourage you to try it!Ziortzahttps://www.blogger.com/profile/18396049335094639511noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-7519230121564111282018-08-04T00:29:50.213+08:002018-08-04T00:29:50.213+08:00We are making this dish for 2 upcoming dinner part...We are making this dish for 2 upcoming dinner parties. After finding beef cheeks at a little meat market in the Mission in San Francisco, we had to try this and we LOVE it. We have published a dining out blog long ago but need to revamp and do a food blog. So you may be seeing more from us here. Thank you for the astoundingly good recipe!Anonymoushttps://www.blogger.com/profile/06509265678801645126noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-59278035985207013012016-11-28T19:57:20.613+08:002016-11-28T19:57:20.613+08:00Hi Doophus! Sorry for the late reply. I hope your ...Hi Doophus! Sorry for the late reply. I hope your dinner went well!<br /><br />Nope it will not. At 82C, the cheek would have been cooked through. <br /><br />This is different from, say, cooking a steak at 57C for medium rare doneness. For such meat, you want to just do a fast searing at high heat to char the surface.Chef and Sommelierhttps://www.blogger.com/profile/03538966744189984815noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-73676528890865915622016-07-28T13:28:21.950+08:002016-07-28T13:28:21.950+08:00Hi! Im planning to prepare this dish over the week...Hi! Im planning to prepare this dish over the weekend. Can i check why it is advised to simmer the cheeks for 30mins? Will cooking at this high temperature undo the effects of sous vide? <br />Thank you!Doophushttps://www.blogger.com/profile/09791649595318944480noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-21066713832925471012015-09-01T20:36:41.184+08:002015-09-01T20:36:41.184+08:00Hi MommyMD! I am glad that you like the recipe! Th...Hi MommyMD! I am glad that you like the recipe! Thanks for the kind words!Chef and Sommelierhttps://www.blogger.com/profile/03538966744189984815noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-20273363365605799052015-08-30T11:29:14.220+08:002015-08-30T11:29:14.220+08:00Made this for a dinner party-Restaurant quality! W...Made this for a dinner party-Restaurant quality! We just got an Anova and brought it up to a cottage. Had to scrape around for a vessel large enough to hold all the beef- made do by emptying out a toy box. Everything about your recipe was clear and very easy to follow. I look forward to making more of your recipes.mommymdhttps://www.blogger.com/profile/01706205293855619332noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-16448876639937881692015-08-24T22:02:49.894+08:002015-08-24T22:02:49.894+08:00Thanks Nigel!Thanks Nigel!Chef and Sommelierhttps://www.blogger.com/profile/03538966744189984815noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-79866265865544587342015-08-17T00:38:05.603+08:002015-08-17T00:38:05.603+08:00I've done this worth cheek.... It's fantas...I've done this worth cheek.... It's fantastic.... Trying note with Jacob's ladder... Great recipe and good blog.Nigel loves cookinghttps://www.blogger.com/profile/06039751564978947481noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-73624100680812097752013-10-21T01:39:35.411+08:002013-10-21T01:39:35.411+08:00Hi there! Have you tried the recipe? How was it?
...Hi there! Have you tried the recipe? How was it?<br /><br />For sous vide cooking, I usually do not brown the meat before putting it into the water bath.Chef and Sommelierhttps://www.blogger.com/profile/03538966744189984815noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-74335006437308728022013-10-19T15:45:13.259+08:002013-10-19T15:45:13.259+08:00Browsing through the web and found your recipe. I...Browsing through the web and found your recipe. I will try it out later today, thanks. I tried the traditional way many time with Dutch oven and it was quite good too. Would you slightly brown/caramelised the meat first for adding flavor?Life in Cymruhttps://www.blogger.com/profile/03871975854343537488noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-26191571877409008372012-11-20T20:48:18.154+08:002012-11-20T20:48:18.154+08:00Thanks! Yes, this is also one of my family's f...Thanks! Yes, this is also one of my family's favourite recipes.Chef and Sommelierhttps://www.blogger.com/profile/03538966744189984815noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-64059117985374257902012-11-20T10:22:16.316+08:002012-11-20T10:22:16.316+08:00Hi Chef !
Congrats on the fabulous Beef Cheeks. ...Hi Chef ! <br /><br />Congrats on the fabulous Beef Cheeks. I have made them about 4 times now, and the ALWAYS work magnificantly - so melt in your mouth !! <br />I am making 2 lots today : one I will use for making ravioli and the other as per the recipe with veges or maybe my homemade tagiatelle. Your Pork Belly recipes looks great too. trying that one next.<br /><br />Shaz on the Watersnoreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-61721680703046915982012-07-05T12:28:53.550+08:002012-07-05T12:28:53.550+08:00By the way, could you email me your contact at ext...By the way, could you email me your contact at extravirginchef@gmail.com. Would like to have a chat with you in private.Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-48725162656352785232012-07-05T12:23:41.435+08:002012-07-05T12:23:41.435+08:00Hi there. Thanks for liking my blog. I have a publ...Hi there. Thanks for liking my blog. I have a public page on Facebook www.facebook.com/extravirginchef. We can connect there too. Do you have a Facebook page? <br /><br />OK, that beef cheek. It was super yum. Sous Vide is 'da bomb! It sent my picture to Asian Food Channel Facebook page and they featured it. Your pics look great and you should share with more people too.Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-65954305382644117162012-06-27T23:57:26.129+08:002012-06-27T23:57:26.129+08:00How was your beef cheek? I had used this recipe fe...How was your beef cheek? I had used this recipe few times and it had never failed. Most recently, I prepared this dish for 10 people last weekend and the result was as good. With proper arrangement, our SV Supreme can hold 10 good piece of meat.<br /><br />BTW, I'm really interested to learn more about your inspiring career switch from an executive to a chef. You have a cool blog too!Chef and Sommelierhttps://www.blogger.com/profile/03538966744189984815noreply@blogger.comtag:blogger.com,1999:blog-1609412564506817842.post-89276722828351397662012-06-27T09:34:14.520+08:002012-06-27T09:34:14.520+08:00Oh wow. I have a kilogram of beef cheek in my SV S...Oh wow. I have a kilogram of beef cheek in my SV Supreme sitting there the past 40 hours at 55 degrees C. Nothing in it with the meat, not even salt. Wish I saw your post earlier!Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.com