With beef stock. This was the first time I used my new food syringe. I had purchased the brisket at Costco earlier in the day because today is prep day and tomorrow is smokin!
First get rid of the string, because we want more surface area to inject and apply rub. This is supposed to be kind of messy so I put the opened brisket into a foil pan, which we will use later also. Out with the beef stock. I selected the smaller needle and pulled a cylinder of stock and then inserted the needle into the meat about half way and pushed the plunger as I pulled the needle out.
I had a couple of fountains and went all the way through a couple of times, but hey this is my first go. When it works you can see the meat swell and a little puddle of stock when the needle is removed. The brisket was inserted into a Sous Vide bag and doubled sealed. Night, night brisket enjoy a night in the fridge, see you tomorrow!
book 2, Techniques and Equipment
the mince to extract the meat juice. This is quite a high temperature for Sous Vide and resulted in a rock hard chunk of mince and some really strong flavoured juice. Now that the meat is prepared then the vegetables need to be bulked out. One of the old ways to make stock is to take carcase and large junks of vegetables and boil them for long periods of time over a low heat. The Modernist Cuisine method is to cut the vegetables thin and grind the meat to increase the surface area which can be transformed into stock. Also instead of using a stock pot with an open lid the MC guy’s employee a pressure cooker which works faster and also minimizes the loss of flavour to the surrounding air. Notice the increase of surface area on the vegetables when they are thinly sliced verses the picture when they were whole.
, so into the pot goes the oxtail, the juice from the to 
to it and put lots of little holes into the breast and thigh. I was kind of following the recipe for 
. I decided to brine the chicken for a couple of hours with 1/8 cup of Sea Salt an 1/16 cup of coarse black pepper. Put it in a cooler with some water and ice before you are going to cook.
to check the internal temperature of the scallops without opening the package. The only thing worse than over cooked food is under cooked food. So if you know that a scallop is cooked when the internal temperature is 60 C then you know when it is done and you don’t have over cook it to make sure.
and it is not even an exciting one:
