Food Consultancy and Research Kitchen.
Posted in Cooking on Jun 14th, 2011
Just a few short weeks ago my attention was drawn to a sandwich known as the Shooter’s Sandwich. It’s a very old British recipe from the Edwardian era designed to be carried by the gentleman hunter to have a good wholesome portable meal while hunting. In fact it’s almost a portable Beef Wellington. The sandwich [...]
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 [...]
Posted in Cooking on Jan 30th, 2011
Seeing Hank’s post on Wild Duck Consomme I decided to make some of my own ( post coming soon ) and as a result of butchering a whole duck I ended up with a couple of duck breasts that need eating. I had some Pomegranate Molasses and decided to use this as a base for [...]
Posted in Cooking on Jan 30th, 2011
My take on a Thomas Keller recipe. Quail eggs cooked sous vide @ 61 C served with home cured bacon sliced very fine and cooked until crispy, topped with a Sprinkle of Smoked Maldon Sea Salt and a grind of Pepper. Obviously a Chinese spoon would be a better serving plate but apparently I don’t [...]
Posted in Cooking on Nov 28th, 2010
When I cook chicken breast I usually buy them still on the crown and bone them so that I can use the bones for stock. I almost always cook chicken sous vide now and will often cook vegetables to go with it sous vide as well. I’ve developed this Stock in a Bag preparation to [...]
Posted in Cooking on Oct 3rd, 2010
I broke out the Sous Vide gear today and had a go at cooking an entire meal Sous Vide. I haven’t done vegetables sous vide before and have read good things, especially about sous vide carrots. So I went to Central Market and got some fresh carrots ( tops still on ), some purple potatoes, [...]
Posted in Cooking on Jul 27th, 2010
On the weekend I was lucky enough to attend a Sous Vide party at Jack’s ( from Eating In a Box ) house. The place was filled with food/tech geeks, notably Ryan ( Nose To Tail @ Home ), Michael ( CookingForEngineers ) and Kent. Addie Broyles also attended ( Relish Austin ) along with [...]
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 [...]
Posted in Cooking on May 31st, 2010
I’ve been cooking Ghetto Sous Vide for quite some time now, using a thermometer and various cooking vessels turned down low. This was fine for cooking stuff for a few hours, but I have been yearning to get a bit more serious with the Sous Vide. I checked out the Sous Vide Supreme but with [...]
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