Sous-Vide Jones

pork shoulder

Sage, molasses, pimenton, chipotle, butter, garlic, smoked black pepper, demerara, cider vin, butter, salt, angostura bitters (that's right). 175F

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broccoli stems, bacon fat, chili

180f overnight, then sliced, breaded, fried, consumed

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Pears, honey, riesling vinegar, ancho chile

Artsy fartsy pic!

Manioc, honey, mirin, bing cherries

This 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 night at 183. The theory is apple dulce de leche. Wish me luck.

Chayote, butter, dried lime powder, (too much) ancho chile

All hell has broken loose

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 than my ugly hot plate rig with wires etc.

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.

boneless leg of lamb with curry

57.5c for 2 hours then grilled

lamb, improvised curry, peanut oil, salt

this was dope on a rope

quail, caperberries, tarragon, paprika, tomato?

chef schreiber's inspiration. cooked at 57.5 with the lamb

meow

woof

arepa stuffed with sausage

nothing to do with sous vide but whatevs

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 olive brine. The cross-sections look cool - I think these would make a great veg terrine.

Citrus

Orange and grapefruit supremes, orange marmalade, chili, salt. Idea (and supremes) by Chef Schreiber, who is a cool guy that I am lucky to have the opportunity to work with. We did this as a garnish for a pistachio-almond cake that his students (Classical European Cuisine) made from the A16 cookbook. 

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 "SOUS-VIDE BASIC COOKBOOK: knowledge and recipes from top chefs and experts." 220 pages in German, and supposed to come out this month. Now I really wish I had paid attention in high school German class . . .