Food Consultancy and Research Kitchen.
Posted in Cooking on Mar 9th, 2011
Lamb shank was rubbed down with a mixture of salt, pepper, onion powder, garlic powder, thyme, oregano, and lemon zest. Cooked Sous Vide @ 57C (135F ) for 72 hours. Then seared off quickly to brown the outside. The Couscous salad was made with finely diced green pepper, dried apricot, dried sour cherry, diced pumpkin [...]
Cassoulet is a fairly epic dish that many home cooks shy away from because it requires a lot of time, some recipes call for 3 days of preperation/cooking. It’s a peasant dish and they were too busy working to be cooking for three days straight. I’ll guarantee they worked a lot harder for longer hours [...]
Posted in Cooking on Jun 12th, 2010
I was having some friends over for dinner and wanted to be very french, and just happened to have a lot of stuff stashed in my freezer that was perfect for it … Freshly cured pork belly, a bone from a home cured ham, duck legs, confit pork belly, and slow cooked beef ribs. I [...]
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