March 7th, 2010
Another french classic. It may not be the prettiest dish in the world, but it is definitely one of the tastiest. It got quite popular all over the world after the release of the 2009 movie ‘Julie & Julia’, featuring Meryl Streep and Amy Adams.
It is one of the classic peasant dishes. Cheaper cuts of beef tenderized by simmering them for a long, long time in red wine (burgundy) with a bouquet garni, carrots, onions and some garlic. Sometimes mushrooms or pearl onions are added to the meat and wine, but I usually skip that part.
Well, done either way it’s something you will not stop making over and over again! And by the way… It’s even better the next day!
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March 3rd, 2010
So as I told you yesterday, I tried out David Changs “Ghetto Sous Vide”-Technique. The technique is basically cooking the steaks in plastic bags until the whole steak reaches the desired core temperature. And I have to admit, it just rocks! I just had to change some small things, because the tap water in my parents house just doesn’t go above 115 degrees. So I put a large meshed sieve in the biggest pot I could find, so the steaks don’t touch the hot bottom of the pot. I put the pot on low heat and just added a little bit of cold water whenever it got too warm.
The result was a perfectly medium rare, juicy and tender piece of beef. I didn’t use the hanger steaks Chang uses in his Steak Ssam recipe, because it’s just impossible to get them here in Germany. People just don’t appreciate meat in Germany. It’s a shame. Everyone just eats like the leanest and most boring cuts.
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March 2nd, 2010
Okay, I should start cooking other stuff, than David Changs Momofuku things, but I’m just hooked. Yesterday I made the Steak Ssam, but with rump steaks instead of hangar steaks, because getting hangar steaks here doesn’t seem to be possible. The most interesting thing about making the steaks was the ‘ghetto sous vide’ technique. I was thrilled about it from the first moment I read about it, but I’ll post more about it (including a pictured tutorial) tomorrow.
The Combination of beef, kimchi, rice and ginger scallion sauce is great! My whole family loved it. It’s surprisingly light and still filling.
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