Many of you will read this and think “Does he live fifty five kilometres from a steak restaurant?” Others of you, on the far side of the Atlantic may think “Does he live 55 miles from a steak house?” And some of you might even, quite cruelly in my opinion, think “Is the old fool trying to lie about his age while overcooking a bit of meat?” No, this is a pretty pathetic introduction to a post about cooking a great quality rib eye steak for myself and the Wife using the sous vide.
Let’s get things straight, I don’t do book reviews. I don’t do restaurant reviews either (see footnote). If I am to criticise the work of others, I would first need to be better than them. If I were, it would demean me to denigrate them. If they are better at stuff or life than I am, I have no place criticising. It’s a tough position to hold. That’s why doing a review of Mastering the Art of Sous Vide by Justice Stewart is such a difficult task for me. Let me give you a bit of background on the man.
I was in a butcher’s in France recently. Anybody from Ireland or Brexit will agree that the French have a very strange way of butchering their meat. It’s very different to our approach. One cut that we agree on is called the bavette. It comes
Pretty well every quotation about failure makes a virtue of it. None of us set out to hash things up. So, why celebrate it? When I set about preparing beef cheeks sous vide, making a bags of it was far from my objective. But, with the beef in a bag, a bags was made and I’m not overjoyed.
In part 1 of this two parter, I had a go at some of the French living here in Ireland. I need to spread my net wider. A good bit of racism goes a long way and we have plenty of it here in Ireland. My problem isn’t with the dumb-assed outrage at women wearing burkinis or even with the Brits for Brexiting. No, my issue is with the wily way so many of the ‘Bloody Foreigners’ are making it difficult for me to hate them. Let me tell you how the Breton and the Mexicans conspired to confound my natural distaste for anybody from anywhere else.
Dutch Courage – I know, I know. You will be assuming that I’ve been at the wine again. Perhaps having a couple of ‘swifties’ while the beef cooks. That warm glow of a nice glass or three of red while a meal cooks can be a delight. But, no, on this occasion, it was not me gathering the Dutch Courage.
I had the particular pleasure of dining out at a fundraiser hosted by a friend of mine Aidan Sheeran, who is cycling from Paris to Nice (in France). He is doing this to raise funds for Pieta House, a very worthy cause and one dear to his heart. I would encourage you to hop over to his fundraising page and be generous. In a fit of selfishness and malevolence, I am putting the link at the bottom of this post in the vain hope that it might get you to read all the way through.
As I was struggling for an original dinner idea, I decided to ask a couple of foodie friends for suggestions. Given that I have cooked lamb shanks every which-way in the last while, when the best idea that emerged from their deliberations was “Why not do a lamb shank?” I wasn’t impressed. However, I hadn’t cooked them sous vide. So the thought arose and it didn’t really inspire me.
My cycling buddy James Lawlor, of the Rathmines butchery of the same name, was wondering if I could come up with any half interesting recipes for brisket (We tend to talk of little else except food when we are out in the mountains). It tends to be a tough enough cut so, it tends to be inexpensive. The dual attraction of tough beef and low price made it an ideal candidate for an experiment in the sous vide bath.
We are being threatened by summer here in Ireland. As with most Irish summers, there is a lot more threat than delivery. Yet, we live in hope. Each year, praying (those of us that still believe in our direct line to God) that the summer will live up to the imagined heights of the dull, uninspiring summers gone before.
You won’t find me on bended knee, praying for some decent weather. No, I am a man of action. If the Powers That Be (Me capitalising that bit is me hedging my bets) refuse to deliver on summer sun, I’m going to do what I can to make things around here as sunny as possible. What better way than with Chicken Breast Sous Vide with Ciabatta and Salad?