Artsy fartsy pic!
This is going to be a disaster, right? We'll see. Going all night at 183F . . .
Also going all night at 183. The theory is apple dulce de leche. Wish me luck.
All hell has broken loose
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.
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.
57.5c for 2 hours then grilled
this was dope on a rope
chef schreiber's inspiration. cooked at 57.5 with the lamb
woof
nothing to do with sous vide but whatevs
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.
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.
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 . . .
My first (and maybe last - pitching stories is so not my forte) magazine article was published in the newest MIX magazine - yaaaay!
It's all about cookin' sous vide and stuff. Check it out! There are recipes too.
My story made the cover (sorta - they used a pretty pic of Louisa, which she hates):
We walked into a magazine shop together today looking for an ATM (so we could go wolvey at a downtown food-cart pod) and there was Louisa staring at us! We each bought about 5-6 copies. I was telling everyone in the store "Look! She is on the cover! ZOMG etc." Nobody gave much of a shit. Jaded motherfuckers!
It was sort of a lame "smackdown," in that there was no real winner. I'm just glad I didn't lose . . .
The photo shoot was the funnest part. Here are some "behind the scenes" "production stills." "And stuff."
My prep list and garnish:
Editor Martha Holmberg and photographer Lee Emert talking strategery:
Louisa cooking with her bizarre cavewoman methods:
Martha fussing over Louisa's plate (she plays favorites):
Lee going vertical to shoot my beautiful plate (don't tell OSHA):
More sous vide hazing in the mainstream press: Stephen Gandel of TIME no likey the sous-vide apparently.
(via TIME)
I'm not sure why he was cooking chicken breast for 8 hours or steak for 24. Oh well. He explains in the accompanying video that he doesn't like his chicken to be juicy. Can I have his PolyScience circulator then?
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