very interesting, I gotta give this a try. Hey, I just purchased a stainless steel calphalon cook set, I was wondering if you could do a video on cleaning stainless steel?
Yes. The plastic wrap that I use at home is Costco brand and it works great. I can't "guarantee" that it's "safe," but I use it for applications like this at home and I don't have any problem serving it to my family. A ziploc bag will also *probably* work, but I can't say for sure since I've never tried it.
I think there are some plastic wraps that are bpa free. I have some silicon pouches that can be made tight for a sous vide. Most plastic wrap is not really safe, but bpa exposure is constant and I assume you dont make this every day for your family..
Could you use tin foil to wrap the meat instead of plastic? thanx Great video, I am going to try this it would be a stunning visual presentation and that is half the meal. Right?
Matteo Salusti Just make sure you're using a BPA free plastic wrap (all major brands are now BPA free), and you'll be fine, no health concerns. With cheese cloth, it's a little more difficult to keep the shape of the leg.
This is a few years late but now with the sous vide craze there are a lot of plastic bags made especially for the purpose of heating them with food. These are way better than cling wrap.
Sorry. If only professional chefs watched UA-cam too, maybe they might appreciate this. But you're right, there is no way a home cook could ever pull this off; casseroles and spaghetti zone only! /s
Made this last night. Added mushrooms, thyme and a bit of parm reggiano to the stuffing. Breaded in panko. Excellent!
Chef, I want to do this but use those lovely juices that it poached itself in as a sauce. Any tips??
very interesting, I gotta give this a try. Hey, I just purchased a stainless steel calphalon cook set, I was wondering if you could do a video on cleaning stainless steel?
Bar Keeper's Friend. Make a paste and scrub away.
man i enjoyed this video u got some good techneques man plz make more vids i wanna improve the presentation of my dishes
Yes. The plastic wrap that I use at home is Costco brand and it works great. I can't "guarantee" that it's "safe," but I use it for applications like this at home and I don't have any problem serving it to my family.
A ziploc bag will also *probably* work, but I can't say for sure since I've never tried it.
I think there are some plastic wraps that are bpa free. I have some silicon pouches that can be made tight for a sous vide. Most plastic wrap is not really safe, but bpa exposure is constant and I assume you dont make this every day for your family..
Thanks you make it look easy. It is a rewarding time consuming for me...
Jacob, can I use generic plastic wrap for this application or should I only use professional grade wrap?
Nice vid. I'm plantbase and u got me thinking a few ideas come to mind. Thanks.
what is the temperature of the steam?
The same temperature of boiling water, which is 212F/100C at sea level.
thank you for the reply
Could you use tin foil to wrap the meat instead of plastic? thanx Great video, I am going to try this it would be a stunning visual presentation and that is half the meal. Right?
+Jeff Stanley Yes, but you may run into issues with sticking. Try spraying the tinfoil with non-stick spray first.
+Jacob Burton I did and it did but I felt better about it. It is not easy doing the Frenching but it sure makes a great presentation. Thanx
+Jeff Stanley As far as the frenching goes, nobody gets it right the first time. It simply takes practice to build that muscle memory.
won't it be toxic to cook with plastic attached?
This is a good one Dan! x
It seems incredibly unhealthy to cook in plastic wrap. Why not cheesecloth?
Matteo Salusti Just make sure you're using a BPA free plastic wrap (all major brands are now BPA free), and you'll be fine, no health concerns. With cheese cloth, it's a little more difficult to keep the shape of the leg.
This is a few years late but now with the sous vide craze there are a lot of plastic bags made especially for the purpose of heating them with food. These are way better than cling wrap.
Nice technic
Sous vide, baby! Then deep fry.
My God, after eating this you have to spend 2 hours on treadmill :)
+Irene Williams Yeah, but it's worth it. ;-)
all this needs is bacon
that's a cop out on flavor and ingredient opportunities unless you just mean to show bare bones basic technique.
wow, this is ridiculous. the title should be "fancy chicken leg poached for restaurants" - this is NOT for home cooking!!!!!
Sorry. If only professional chefs watched UA-cam too, maybe they might appreciate this. But you're right, there is no way a home cook could ever pull this off; casseroles and spaghetti zone only! /s
hiccuphell I cook like this at home all the time :)
Jacob Burton u forget pf Chang's frozen
Hiccuphell Guess he should be demoing how to make a cup of Ramen for ya huh.
It would work at home with seasoning on the meat and sides