Low tech Sous Vide Steak

Posted by Alvin Schultz in EXPERIENCE!  1 Comment »

Here you go Lance and John…
Now you have ‘no’ excuse! This was cooked in a cooler without an immersion circulator.

The steak was “sealed” in a ziplock bag- ‘no’ foodsaver needed.

Water temp was about 69C when I poured it into the cooler- enough to cover the steak by about one inch. Weighed the steak down with a small plate.

Stuck a probe thermometer in the water about an inch below the surface.

Cook time was 40 minutes. If the water had fallen below 57C, I would have added hot water to bring the temp up to around 60C.

At the end of the 40 minutes, I was at 59C… The steak came out a very good medium.

Finished it with a blow torch.

Topped with chipotle butter.

~Alvin Schultz

Creme Brûlée!

Posted by Alvin Schultz in EXPERIENCE!  No Comments »

I think I have accomplished the perfect texture for my Creme Brûlée Custard!

UPDATE: texture was VERY GOOD…like super smooth pudding. I think a couple more eggs would have gotten me closer to flan…oh well…next batch….
~Alvin Schultz

Roasted marshmallows

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Eagle scout style!

~Alvin Schultz

I just had a cherry from 1973…

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These cherries were canned in 1973, covered in brandy. What does a 37yr old cherry taste like? It’s a bit sour but the really cool part is the liquor…deep cherry flavor! Pretty cool grandpa Schultz:)

~Alvin Schultz

Tan Tan Delicatesen

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Everything is so good! Vietnameese street food at it’s best!

~Alvin Schultz

First drink of Red Bull Emsee battle…

Posted by Alvin Schultz in Drink.  No Comments »

~Alvin Schultz

My girl made me dinner!

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Yummm!
Spaghetti with home made meat sauce.
Garlic basil bread
St. Arnold’s octoberfest:)!

~Alvin Schultz