Comments on: Mushroom, Fennel, and Sausage Soup http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/ On food, friends, family, and fun...mostly. Wed, 08 Feb 2012 17:23:16 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Sous Vide Supreme | The Blog of Michael R. Eades, M.D. http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-30022 Sous Vide Supreme | The Blog of Michael R. Eades, M.D. Tue, 29 Sep 2009 05:10:36 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-30022 [...] they are as tender as a mother’s heart while still retaining all their taste.  MD blogged about flank steak cooked sous vide a while back.  You can cook flank steak, which is really tasty but tough, using [...]

]]> By: Carrie Oliver http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-28241 Carrie Oliver Wed, 05 Aug 2009 16:12:51 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-28241 Wow, not many people I know have cooked their steak sous vide. I had it done for me once at a restaurant in Seattle for an artisan steak tasting and it was fabulous. Do you actually have one of the immersion devices or just a great stove that can keep a steady temperature for such a long period of time. Also, how do you tell when a steak is done? I would seriously love to learn more about this. Thanks. COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls a water bath in a rice cooker basin via a long wire sensor placed in the bath. It's not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We've had to replace the sensor wire now twice because it broke and ceased to 'sense' properly. I don't love it, but we're working on something better. Wow, not many people I know have cooked their steak sous vide. I had it done for me once at a restaurant in Seattle for an artisan steak tasting and it was fabulous. Do you actually have one of the immersion devices or just a great stove that can keep a steady temperature for such a long period of time. Also, how do you tell when a steak is done? I would seriously love to learn more about this. Thanks.

COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls a water bath in a rice cooker basin via a long wire sensor placed in the bath. It’s not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We’ve had to replace the sensor wire now twice because it broke and ceased to ‘sense’ properly. I don’t love it, but we’re working on something better.

]]> By: Jeanne Shepard http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-28064 Jeanne Shepard Sun, 26 Jul 2009 23:28:38 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-28064 On Dr. Mike's site, someone posted a comment praising your mayonaise. Can you share it here? I have a terrible time finding commercial mayo that doen'st have sugar or honey in it. I'm not a cook, but I'm desperate, as I love tuna and mayo. COMMENT from MD EADES: How 'bout I put it into a blog, so that it will be easier for all to find. On Dr. Mike’s site, someone posted a comment praising your mayonaise.
Can you share it here?
I have a terrible time finding commercial mayo that doen’st have sugar or honey in it.
I’m not a cook, but I’m desperate, as I love tuna and mayo.

COMMENT from MD EADES: How ’bout I put it into a blog, so that it will be easier for all to find.

]]> By: Sally http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-27734 Sally Fri, 17 Jul 2009 16:15:44 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-27734 Dear Mary Dan, you've hit upon my exact problem with flank steak! Could you give directions on the 135 degree sous vide water bath? Is this in the oven covered in water? My lowest oven setting is 170 degrees. Any tips would be greatly appreciated! COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It's not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We've had to replace the sensor wire now twice because it broke and ceased to 'sense' properly. I don't love it, but we're fiddling around trying to come up with something better so that we don't have this hassle, nor have to spend $1500 on a commercial unit. Dear Mary Dan, you’ve hit upon my exact problem with flank steak! Could you give directions on the 135 degree sous vide water bath? Is this in the oven covered in water? My lowest oven setting is 170 degrees. Any tips would be greatly appreciated!

COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It’s not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We’ve had to replace the sensor wire now twice because it broke and ceased to ‘sense’ properly. I don’t love it, but we’re fiddling around trying to come up with something better so that we don’t have this hassle, nor have to spend $1500 on a commercial unit.

]]> By: Karen J http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-27255 Karen J Tue, 30 Jun 2009 20:52:04 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-27255 Dr. Eades, I'm curious to know if you have the special temperature control device for sous vide cooking, and if so, do you like it? There are quite a few DIY plans out there on the internet using crock pots and the like to make a cheaper apparatus, but they require much more attention from the cook. The soup looks great, thanks for posting the recipe. COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It's not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We've had to replace the sensor wire now twice because it broke and ceased to 'sense' properly. I don't love it, but we're fiddling around trying to come up with something better so that we don't have this hassle, nor have to spend $1500 on a commercial unit. Dr. Eades, I’m curious to know if you have the special temperature control device for sous vide cooking, and if so, do you like it?
There are quite a few DIY plans out there on the internet using crock pots and the like to make a cheaper apparatus, but they require much more attention from the cook.

The soup looks great, thanks for posting the recipe.

COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It’s not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We’ve had to replace the sensor wire now twice because it broke and ceased to ‘sense’ properly. I don’t love it, but we’re fiddling around trying to come up with something better so that we don’t have this hassle, nor have to spend $1500 on a commercial unit.

]]> By: Caleb http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-27246 Caleb Tue, 30 Jun 2009 13:03:33 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-27246 What do you use to sous vide and would you recommend the contraption? I'm a big fan of braised meat and rare meat but I always assumed that the two were mutually exclusive. I've also assumed that one would have to turn their kitchen into a laboratory to sous vide effectively -- is this your experience? Thanks in advance COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It's not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We've had to replace the sensor wire now twice because it broke and ceased to 'sense' properly. I don't love it, but we're fiddling around trying to come up with something better so that we don't have this hassle, nor have to spend $1500 on a commercial unit. What do you use to sous vide and would you recommend the contraption? I’m a big fan of braised meat and rare meat but I always assumed that the two were mutually exclusive. I’ve also assumed that one would have to turn their kitchen into a laboratory to sous vide effectively — is this your experience?

Thanks in advance

COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It’s not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We’ve had to replace the sensor wire now twice because it broke and ceased to ‘sense’ properly. I don’t love it, but we’re fiddling around trying to come up with something better so that we don’t have this hassle, nor have to spend $1500 on a commercial unit.

]]> By: Susan http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-27214 Susan Mon, 29 Jun 2009 13:11:37 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-27214 The soup looks interesting; thank you for posting it. I'll definitely try your method for flank steak. I cook cheap, but flavourful roasts such as cross-rib or blade by browning the meat in a cast-iron frying pan and popping it into a 200° oven until it registers (whatever it's supposed to register for rare). It's pink from the first slice right through to the middle. (I got the idea from Cooks Illustrated, which I used to buy until they got too tedious, and it works for prime rib as well.) I love flank steak, but I hadn't been able to figure out a way to do an equivalent to slow roasting. This may be it. The soup looks interesting; thank you for posting it. I’ll definitely try your method for flank steak. I cook cheap, but flavourful roasts such as cross-rib or blade by browning the meat in a cast-iron frying pan and popping it into a 200° oven until it registers (whatever it’s supposed to register for rare). It’s pink from the first slice right through to the middle. (I got the idea from Cooks Illustrated, which I used to buy until they got too tedious, and it works for prime rib as well.) I love flank steak, but I hadn’t been able to figure out a way to do an equivalent to slow roasting. This may be it.

]]> By: Jeanie Campbell http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-27049 Jeanie Campbell Fri, 26 Jun 2009 14:34:31 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-27049 Sounds absolutely divine! Would you mind sharing your marinade for the flank steak? As for the soup, I can't wait to try it! Thanks, Jeanie COMMENT from MD EADES: The mixture varies depending on my mood, but a typical one I would have around would be: 1 part garlic powder, 1 part onion powder, 2 parts salt, 1 part black pepper, 3 parts paprika, 1 part chili powder, 2 parts cumin, 1/4 part (or to taste) cayenne pepper. If you use this as 1 part = 1 teaspoon it will make just shy of 4 tablespoons of the mixture. That's enough for at least 2 flank steaks. You can make it in bigger batches, if you want, and keep the remainder in an air-tight container. Sounds absolutely divine! Would you mind sharing your marinade for the flank steak? As for the soup, I can’t wait to try it!
Thanks,
Jeanie

COMMENT from MD EADES: The mixture varies depending on my mood, but a typical one I would have around would be: 1 part garlic powder, 1 part onion powder, 2 parts salt, 1 part black pepper, 3 parts paprika, 1 part chili powder, 2 parts cumin, 1/4 part (or to taste) cayenne pepper. If you use this as 1 part = 1 teaspoon it will make just shy of 4 tablespoons of the mixture. That’s enough for at least 2 flank steaks. You can make it in bigger batches, if you want, and keep the remainder in an air-tight container.

]]> By: Gaelen http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-27013 Gaelen Thu, 25 Jun 2009 21:18:26 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-27013 Mary Dan, this sounds wonderful. And the new fennel will be in soon around here... mmmm Mary Dan, this sounds wonderful.
And the new fennel will be in soon around here…
mmmm

]]> By: Lucy http://www.proteinpower.com/drmd_blog/recipes/mushroom-fennel-and-sausage-soup/comment-page-1/#comment-26995 Lucy Thu, 25 Jun 2009 14:09:59 +0000 http://www.proteinpower.com/drmd_blog/?p=537#comment-26995 How do you do the sous vide bath? How do you maintain 135 deg for so long? COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It's not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We've had to replace the sensor wire now twice because it broke and ceased to 'sense' properly. I don't love it, but we're fiddling around trying to come up with something better so that we don't have this hassle, nor have to spend $1500 on a commercial unit. How do you do the sous vide bath? How do you maintain 135 deg for so long?

COMMENT from MD EADES: We purchased a PID temperature control unit online from Auber Instruments. It controls the temperature in a water bath in a rice cooker basin via a long wire sensor placed in the bath. It’s not very practical, quite difficult to set properly initially, very persnickety about how it touches the bottom of the basin, and a bit fragile. We’ve had to replace the sensor wire now twice because it broke and ceased to ‘sense’ properly. I don’t love it, but we’re fiddling around trying to come up with something better so that we don’t have this hassle, nor have to spend $1500 on a commercial unit.

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