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New sous vide book!?
So I was cruising amazon.de yesterday (don't judge) and apparently there is a new sous vide book coming out in German. Needless to say, I'm like "dang!" According to Google, the title translates to...
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Cardoons, Citrus
Cardoons, olive oil, cured olives, smoked black pepper. 88c for two hours. The stalks didn't break down much, so I sliced them thinly and they are easy to eat. They really picked up the smoke and the...
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boneless leg of lamb with curry
57.5c for 2 hours then grilledlamb, improvised curry, peanut oil, saltthis was dope on a ropequail, caperberries, tarragon, paprika, tomato?chef schreiber's inspiration. cooked at 57.5 with the...
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birds
these were good. so tender. cory made a pan/bag sauce and the students served it in a fried potato "nest" which I forgot to photograph.
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I caved
I stayed "too cool/old skool" for the Sous Vide Supreme for as long as I could, couldn't resist the $299 9-liter "demi" model in sexy gloss black. The excuse was that my wife is more likely to use this...
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Pears, honey, riesling vinegar, ancho chile
Artsy fartsy pic!Manioc, honey, mirin, bing cherriesThis is going to be a disaster, right? We'll see. Going all night at 183F . . .Granny smith apples, lechera (sweetened condensed milk)Also going all...
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broccoli stems, bacon fat, chili
180f overnight, then sliced, breaded, fried, consumed Uploaded by www.cellspin.net
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pork shoulder
Sage, molasses, pimenton, chipotle, butter, garlic, smoked black pepper, demerara, cider vin, butter, salt, angostura bitters (that's right). 175F Uploaded by www.cellspin.net
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