tag:blogger.com,1999:blog-7173052990851751381.post5398767470325738667..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Stovetop "Sous Vide" Episode 1: The Best Duck Breast EverChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-7173052990851751381.post-55161369503594515582018-07-14T15:49:36.781-04:002018-07-14T15:49:36.781-04:00Adopt me for this? please? perty please?!Adopt me for this? please? perty please?!Anonymoushttps://www.blogger.com/profile/09586071423173121259noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7632377852820866342015-08-24T06:36:34.592-04:002015-08-24T06:36:34.592-04:00Great! I really appreciate the video. I never do s...Great! I really appreciate the video. I never do sous vide <a href="http://vacuumsealeradviser.com/" rel="nofollow">cooking</a> before. Reading this make me want to try.Anonymoushttps://www.blogger.com/profile/06384163968470560909noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7130634821459351232014-08-24T15:02:52.347-04:002014-08-24T15:02:52.347-04:00FoodSaver bags are safe using for sous vide and zi...FoodSaver bags are safe using for sous vide and zip lock is. I wouldn't use an off brand of plastic pouch though.<br />TerryAnonymoushttps://www.blogger.com/profile/13086973838301944432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50610265542190110792014-08-24T15:01:30.444-04:002014-08-24T15:01:30.444-04:00I do a lot of sous vide cooking. I cook my boneles...I do a lot of sous vide cooking. I cook my boneless skinless chicken breast at 63c for anywhere from an hour to two hours. In this type cooking it is temperature that is important not time. The experts will cook chicken breast at a lower temp but I do t quite like the texture.<br /><br />The duck breast is great done sous vide and it's fine to marinate before vacuum sealing. <br />TerryAnonymoushttps://www.blogger.com/profile/13086973838301944432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42619964491445879742014-08-23T22:28:56.161-04:002014-08-23T22:28:56.161-04:00Hi chef, is it alright if I marinate my duck breas...Hi chef, is it alright if I marinate my duck breast in other ingredients before I put them in the water? Such as soy sauce and olive oil. Will that effect the end result? Thanks!Anonymoushttps://www.blogger.com/profile/08460275529060898718noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4205171499268698742014-08-17T03:03:17.368-04:002014-08-17T03:03:17.368-04:00Late to that party but oh how amazing that recipe ...Late to that party but oh how amazing that recipe was!<br />I used the immersion technique (doesn't that sound fancy?) to get the air out of the bag. Basically if you take most of the air out "manually" and seal the bag almost entirely, if you lower the bag (seal up obviously) in water, the remaining air will rise and you just have to stop when the water reaches just under the seal. Voila! Water vacuum sealing ;)Carlahttps://www.blogger.com/profile/00294633056919707045noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68702151934146718292014-05-22T07:44:22.551-04:002014-05-22T07:44:22.551-04:00Chef John, since my other comment I made a few mor...Chef John, since my other comment I made a few more of your recipes and most of them entered the Hall of Fame (i.e. recipes that the family asks unanimously to make again).<br /><br />Now I am looking to make more, but I have a problem: I only cook 1 day/week and you have many recipes :)<br /><br />Do you have some sort of your personal hall of fame, based on customer feedback, or your preferences?...<br /><br />Thanks,<br /><br />FlorinFlorin Iliahttps://www.blogger.com/profile/13715841147511893252noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34282721589471126052014-03-21T10:22:21.695-04:002014-03-21T10:22:21.695-04:00I use so many of your recipes. I love the lambage ...I use so many of your recipes. I love the lambage rolls, a dish I first had in 1955 at a wash.,,DC restaurant called The Desert Inn. It was there I was introduced to pita and hummus. We had no ethnic restaurants in the city at that time. Swedish meatballs is another favorite. Your duck breast is now my husbands favorite. I do use a sous vide circulator (SanSaire) and it was perfect cooked at 130F for over an hour. I wasn't ready for dinner after the hour so just held it in the water bath until I was. I used a razor blade to score the skin for that crispness. Sharper than my knives at the moment. <br />I look forward to your recipes each day.<br />Terry Buff Pogue Anonymoushttps://www.blogger.com/profile/13086973838301944432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47604573902870043782014-03-11T08:13:34.647-04:002014-03-11T08:13:34.647-04:00I did this "high-tech" (i.e. with my $19...I did this "high-tech" (i.e. with my $190 sous-vide setup) and your time, temperature and sauce proved amazing, it was delicious!<br /><br />I just wanted to post this vacuum sealing method which in my experience is best unless you have a machine: http://blog.sousvidesupreme.com/2011/06/sealing-liquids-archimedes-principle/Florin Iliahttps://www.blogger.com/profile/13715841147511893252noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69351714222550726192014-02-14T20:32:35.534-05:002014-02-14T20:32:35.534-05:00Holy moly! This was delicious! Surprisingly easy...Holy moly! This was delicious! Surprisingly easy, in fact.<br /><br />Used the sweet-n-sour glaze as well.<br /><br />My wife is too picky to eat chicken, but even she LOVED the duck!<br /><br />Thank you!! Adamhttps://www.blogger.com/profile/14124302938117753159noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33362023918406812822013-11-14T14:18:45.288-05:002013-11-14T14:18:45.288-05:00Just tried this recipe recently!! I didn't hav...Just tried this recipe recently!! I didn't have any thyme so I used a five spice powder rub on the duck instead! Tasted like Chinese roast duck but much better!! :) Thank you so much for sharing this!! I shared my version of it on my blog if you are interested!!!<br /><br />http://tchensays.blogspot.com/ Anonymoushttps://www.blogger.com/profile/08727876310005135972noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80353124555762002432013-08-04T11:13:53.685-04:002013-08-04T11:13:53.685-04:00Link to peach sauce recipe:
http://foodwishes.blo...Link to peach sauce recipe:<br /><br />http://foodwishes.blogspot.ro/2011/01/5-minute-peach-sweet-and-sour-sauce.html<br /><br />I am making this recipe as I type this. Looking forward. Gotta go :)Florin Iliahttps://www.blogger.com/profile/13715841147511893252noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11591546514216853142012-12-15T23:32:04.601-05:002012-12-15T23:32:04.601-05:00Great! Thanks!Great! Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19518109130106981702012-12-15T21:32:54.438-05:002012-12-15T21:32:54.438-05:00Chef, just finished dinner having prepared the duc...Chef, just finished dinner having prepared the duck (shot yesterday) as you showed. Had to jump up and thank you! Absolutely superb! <br /><br />I vacuum-packed the breasts and this also brought the flavor of the thyme out, too. Husband said this was probably the best duck he had ever had and he has been hunting them for 60 years! Thanks so very much for this. <br /><br />Am going to try with other herbs and sauces (we used Cumberland since I had it in the freezer). Will also use this method on venison tenderloin as a previous poster has done.<br /><br />gail.gailhttps://www.blogger.com/profile/10692432565185387687noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65750214548985062712012-03-29T00:55:21.012-04:002012-03-29T00:55:21.012-04:00hey there chef just wondering if you ever cooked a...hey there chef just wondering if you ever cooked a WHOLE duck on the oven? please do! ^ ^Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36258336419775648902012-03-01T02:49:50.901-05:002012-03-01T02:49:50.901-05:00Wow this is an excellent recipe, the duck was gorg...Wow this is an excellent recipe, the duck was gorgeous and crisp, and while I used an actual sous vide, the result using my sous vide looks identical to the one in this recipe, so I wouldn't hesitate using this method if you don't have a sous vide. Also the sauce is worth doing really good accompaniment for the duck.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11580290531059533932012-02-24T08:28:55.484-05:002012-02-24T08:28:55.484-05:00hey chef john. how is this different from cooking ...hey chef john. how is this different from cooking the duck (without vacuum bagging) slowly in duck fat?yumhwahttps://www.blogger.com/profile/17616289822257785849noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65824990817807359402011-10-21T21:22:07.553-04:002011-10-21T21:22:07.553-04:00Maybe the guy that didn't get it crispy was su...Maybe the guy that didn't get it crispy was supposed to wait for the pan to be hotter before putting the meat in it?<br />And some people may have too much liquid coming out if they let the bag sit on the bottom of the pan while the thermometer is on the side showing a lot less , or maybe too much salt in the bag?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80176284821935379302011-10-01T11:22:10.065-04:002011-10-01T11:22:10.065-04:00I am officially in love with you, Chef John. This ...I am officially in love with you, Chef John. This is my first comment on your site, I'm only following you since last week. I had to make this duck, and it turned out exciting and delicious and fantastic. I put some rosemary in the bag, made it very special, although I put it into the oven and steamed it in there for about 4 hours on 60°C. Thank you so much for the recipe and the many instructions in the video. <br /><br />KrisztaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52269035459145219502011-09-20T04:00:39.100-04:002011-09-20T04:00:39.100-04:00OMG! Okay. That has to be one of the best dishes I...OMG! Okay. That has to be one of the best dishes I've tried in such a long time. Brilliant John. I followed your technique to the letter and it was incredible.<br /><br />I finished with a peach and black current white wine reduction and when I bit into that crispy coating accompanied by the most tender and moist duck meat ever, I reached some bizarre Freudian/Zen place with an idiotic facial expression and low moan of ecstasy. My family thought something was wrong with me until they tasted it as well.<br /><br />Damn, that was good. Rushing out to buy more duck breasts ASAP. My wife doesn't even like duck, but she liked this one.<br /><br />Thanks for waking up my taste buds again.<br /><br />Cheers, RandyRandy Fridhttps://www.blogger.com/profile/07565051096264122757noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49585282667556361242011-07-09T20:16:33.619-04:002011-07-09T20:16:33.619-04:00lentils were from Trader Joes, and the sauce was j...lentils were from Trader Joes, and the sauce was just some peach jam thinned with a little rice vinegar.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14074654519771309042011-07-09T19:31:15.213-04:002011-07-09T19:31:15.213-04:00Chef John,
might tell us how you did the peach sa...Chef John,<br /><br />might tell us how you did the peach sauce? How did you prep the lentils?<br /><br />Regards and have a nice sundayAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49151871984185258542011-04-27T22:32:09.678-04:002011-04-27T22:32:09.678-04:00Chef John,
As the fat does not render out during ...Chef John,<br /><br />As the fat does not render out during the cooking process, I am wondering what, in your opinion, is the advantage of scoring the skin before cooking, as opposed to right before searing? Would it make any difference at all?Cornelius Sneedhttps://www.blogger.com/profile/12465196628091207531noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71071631022173685162011-04-13T15:50:37.366-04:002011-04-13T15:50:37.366-04:00yes, but different temps. Check internet sous vide...yes, but different temps. Check internet sous vide sites for chicken guidelines.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24725090908594460972011-04-13T13:44:03.124-04:002011-04-13T13:44:03.124-04:00Dear Chef John,
Is it ok if this method is cooked...Dear Chef John,<br /><br />Is it ok if this method is cooked with chicken breast instead of duck breast?<br /><br />Thanks.Edwinnoreply@blogger.com