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Recipe Thread - Page 31

post #451 of 456
I'll give it a try tomorrow. I like the idea, just not sure how it will fit into the course of the meal. So far I planned scallops with fussily twirled linguini, turbot with cauliflower and caviar, poularde with salsify and truffles, cheese/salad, lychee and st. germain vacherin with grapefruit, and a chocolate biscuit type thing with vanilla ice cream. Another possibility was something with spinach, since it's quite good this time of year. Maybe even the Passard one with carrot puree. Just something light, with good acidity, since the rest of the meal is on the relatively rich side.
post #452 of 456
I like carrot puree. or better yet, turn them, though it's hard to maintain the acidity that way, not that carrots have much in any case.
post #453 of 456

Anyone tried the sous vide cooking method?

 

What did you cook and the results please.

 

Curious...  Thanks...

post #454 of 456
I made a chicken (poularde) breast sous vide tonight. I usually really dislike chicken cooked this way, but this temp and time seemed to work well. I pre-seared the chicken on the bone, chilled, then carved, seasoned and cooked at 56C for 2 hours. Finished by searing skin side down for 2-3 minutes, to render out all the fat, flipped, lowered heat, added butter and basted for a minute or so. Rest for 6 or 7 minutes. Nice results.
post #455 of 456
Fennel cooked sous vide with pernod is really good. I think there's a time/temp/ratio in under pressure.
post #456 of 456
Take one lobster head, 150g of softened, unsalted butter and 1 tablespoon of tomato paste and blend in a food processor, then remove to a saucepan and simmer for 20 minutes or so on a low heat. Take off the heat and let sit for 20 minutes, then strain. Use in a bearnaise sauce, to cook lobster or fish, or in anything you fancy the taste of roasted lobster.
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