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Posts posted by psnup

  1. I do mean wholesale, but thanks for the tips. As far as retail goes, I have heard that "The Truffle" www.denvertruffle.com is a good source for cheeses and vinegars, etc. I am sure that I could find many high-end items on the retail side of things and hopefully they will be open to providing their suppliers. I have worked in some great restaurants over the past few years and am interested in talking to some wholesale purveyors to see how I might transition to a different aspect of food service.

  2. Lamb Rack (De-boned)

    You will need a thermal circulator, a thermometer with a hypodermic probe, some weather stripping, and super glue.

    Set the circulator to 60 C. Sear the lamb. Place in fridge or freezer until cold. Vaccuum the meat. place a small ammount of glue on a small square of weatther stripping and glue it to the bag. Insert the thermometer so it reads at the center of the piece of meat. Place it in the water bath until you reach an internal temperature of 56 C. Remove the meat and let rest in cold water for 30 minutes, then in ice water for 30 minutes, then to the fridge. To serve, re-sear.

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