Kept the Sous chef in the weeds today

[dirtsailor2003]

We didn’t do corned beef this year for Saint Patrick's day. Work didn't allow me time to cure a corned beef like I normally do. I did snag a small corned flat and a head of cabbage. But didn’t even get those cooked.
Had some time today. Yesterday o took the store bought flat and soaked the salt out for a bit. Seasoned it and Vac packed it.
This morning when I got up I put it in the Sous vide bath at 183. Ran for ten hours.

My Sous chef wanted Reubens for dinner so I put him to work on some Russian dressing.

He’s been bugging me about making creme brûlée. Since we had the Sous vide set up I told him if he wanted to make it go ahead. It won’t be desert tonight we’ll have it tomorrow. That bummed him out a bit. I think the reason he likes it is because he gets to use the torch.

Ya all will have to wait for the finale until tomorrow!

 

[BrianGSDTexoma]

Quite the chef. Those sandwich's look great. Can't wait to see the creme brûlée. I love that stuff.

 

[SmokyMose]

The Reubens look great! Russian dressing is the bomb on them and making your own is even better!
I think Sous Chef should join the forum...

 

[JLeonard]

That is a killer looking sammich. Strong work on the Russian dressing.
Jim

 

[Winterrider]

Good looking sammies. He's gonna knock you out of the drivers seat
Nice that he likes doing things like that.

 

[BandCollector]

You have a very determined and by the looks of it a very talented chef in the makings!

A chip off the old block. . .Indeed!

John