Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

FrogPrincesse

What Are You Cooking Sous Vide Today? (Part 3)

Recommended Posts

33 minutes ago, robirdstx said:

I have a good size chunk of yesterday’s SV Flat Iron Steak that I want to reheat and serve sliced for dinner tonight. My question - slice before or after reheating?

I'd slice after reheating unless you're trying to slice SUPER thin... Less chance of overcooking when reheating the slab rather than slices.

  • Thanks 1

Share this post


Link to post
Share on other sites
9 hours ago, gfweb said:

How did it go?


 

  I’ve never used it. I have an Anova and accessories and an InstantPot. Both untouched. 🙁

  • Haha 1
  • Confused 1
  • Sad 1

Share this post


Link to post
Share on other sites
7 hours ago, MetsFan5 said:


 

  I’ve never used it. I have an Anova and accessories and an InstantPot. Both untouched. 🙁

Try a chicken breast at 140 F for an  hour or two

  • Thanks 1

Share this post


Link to post
Share on other sites
Posted (edited)

even better  :  A Turkey Br , boned out, but for longer :  4 H ?

 

and remove that skin from the CkBr.   skin doesnt SV well.

 

once you get the hang of SV  ....

 

you will never go to the Deli again for meat or chicken or turkey.

 

probably just for Mortadella and smoked salmon etc.


Edited by rotuts (log)
  • Like 1
  • Haha 1

Share this post


Link to post
Share on other sites
42 minutes ago, rotuts said:

 

once you get the hang of SV  ....

 

you will never go to the Deli again for meat or chicken or turkey.

 

probably just for Mortadella and smoked salmon etc.

 

 

Good point. You can get lunch meats without all the salt impregnated in them.

 

 

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites
Posted (edited)

and  its tastier.

 

If you season the TrBr  before SV

 

fresh ground pepper ?    Penzey's Chicago Steak    ( yes , P.C.S.)

 

and Sauer's Roast Prime Rib   ( yes , S.R.P.R. )

 

both companies have a lot of spice blends that work very well with neutral meats

 

SV , then sliced thin for sandwiches later .

 

Pork Loin  is also another winner here :  but rare  , i.e.: 130.1 F

 

PL is a tougher cut , and a bit bland   not this way.   Id do a slab , 130.1

 

for at least 8 hours.  possibly more , Ive misplaced my data.

 

Ive misplace my Red engineering-lined  SV book.

 

very sad.   the info was all in there.


Edited by rotuts (log)
  • Like 2
  • Sad 1

Share this post


Link to post
Share on other sites
2 hours ago, rotuts said:

 

 

Ive misplace my Red engineering-lined  SV book.

 

 

 

 

I blame my wife whenever this happens.

 

  • Haha 2
  • Confused 1

Share this post


Link to post
Share on other sites

MC  mixed the book up w the ready to recycle newspapers on my desk

 

I think .....

  • Haha 1

Share this post


Link to post
Share on other sites

another thought on SV :

 

back in the Pre-Epoc days

 

'' country ribs ' were on sale from time to time.

 

some boneless , and some w a small bone.

 

these are the ' closer to the Head of the Pig '  the ' ribs ' as we think of them

 

they n used to be a bargain , when I read the circulars 

 

they had a lot of '' dark pig meat '  on them

 

you get to look at cuts to see this yourself 

 

that that meat was beyond delicious.

 

so if you see , in your careful and safe travels :

 

'' Country ribs "  pork of course

 

boneless or not

 

get the pac that has the darker meat.

 

beyond excellent , flash BBQ'd  or very hot grilled 

 

to rare 

 

I do remember those days.

  • Like 2

Share this post


Link to post
Share on other sites
8 hours ago, rotuts said:

another thought on SV :

 

back in the Pre-Epoc days

 

'' country ribs ' were on sale from time to time.

 

some boneless , and some w a small bone.

 

these are the ' closer to the Head of the Pig '  the ' ribs ' as we think of them

 

they n used to be a bargain , when I read the circulars 

 

they had a lot of '' dark pig meat '  on them

 

you get to look at cuts to see this yourself 

 

that that meat was beyond delicious.

 

so if you see , in your careful and safe travels :

 

'' Country ribs "  pork of course

 

boneless or not

 

get the pac that has the darker meat.

 

beyond excellent , flash BBQ'd  or very hot grilled 

 

to rare 

 

I do remember those days.

 

My husband and I continue to be disappointed in country-style ribs, which I assume are the same as your "country ribs". I'm disappointed because I've never thought them wonderful BUT WE KEEP TRYING THEM and he's disappointed because he used to think they're wonderful. SO WE KEEP TRYING THEM. Braised in sauce, roasted in the oven, grilled...all attempts have yielded dry meat because there's no fat in it. So if you have solid advice about how to pick 'em and how to cook 'em, I'm all ears. Sous vide is especially appreciated, in light of this topic.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites
54 minutes ago, Smithy said:

 

My husband and I continue to be disappointed in country-style ribs, which I assume are the same as your "country ribs". I'm disappointed because I've never thought them wonderful BUT WE KEEP TRYING THEM and he's disappointed because he used to think they're wonderful. SO WE KEEP TRYING THEM. Braised in sauce, roasted in the oven, grilled...all attempts have yielded dry meat because there's no fat in it. So if you have solid advice about how to pick 'em and how to cook 'em, I'm all ears. Sous vide is especially appreciated, in light of this topic.


I don’t know if it is the same where you are, but here there are two kinds of pork country style boneless ribs - pork butt and pork loin - shopper beware. Unfortunately, I now have the pork loin type on hand when I thought I was ordering the other. May have to make them into Tonkatsu!

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)

the CS pork ribs I used to get 

 

were closer to the Butt.    in the packs you can see some meat is very dark 

 

and some lighter , the color of the Pork Loin  ( the big muscle )

 

the lighter colored meat can become quite dry if not properly cooked.

 

but the dark meat , and it is surrounded w some fat , is the most delicious meat on The Pig

 

I think.

 

the next time its safe to look at full Pork Loins in the Meat Case

 

you will note on end some have some darker meat on it :  more or less the color of Beef.

 

that the stuff you want.   people might buy the lighter colored meat

 

as it's a good size and lean , but that's a mistake.

 

loin  ( light colored  )  does fine SV @ 130.1       and you wont get sick w rare pork

 

it will be tender and juicy.   the flavor comes from the rub you add to it.

 

watch the salt level in your rubs , or make your own and use less salt , and more flavor

 

herbs and spices.

 

its difficult to find good pics  but I found two that help :

 

images.jpeg.2b2cb7540a287ad51cd1159c154884aa.jpeg

 

this looks like a pack I might find in the store , ' back then '  note the pale meat

 

that's the loin and can get dry if not given appropriate attention,   on the lower L

 

note the darker meat :  get the packs that have as much of that meat as possible.

 

images-1.jpeg.5ac623e27818998254bf117db4b66762.jpeg

 

again , these will be more flavorful , over all , than the first pic.   note how much

 

' dark meat ' there is.  go for ones that look like this.

 

and do ont over cook your pork !   that's a health myth from days gone by !


Edited by rotuts (log)
  • Like 3
  • Thanks 1

Share this post


Link to post
Share on other sites
Posted (edited)

a P.S.:

 

I found this YouTube :

 

https://www.youtube.com/watch?v=RLwLzS4GwPA

 

 

note the cryova'd smaller , but still big  cut on the lower L

 

note the darker meat on the L end of that cut

 

then note the two pieces of CSRibs in the vid :

 

CSR.jpg.7db29420579ffc837404dfe6498519a0.jpg

 

the top piece has a lot of the lighter pigmented loin.  in the center also note

 

but its difficult to see here , these cuts had be filleted ' open '   you can see an indentation in the center

 

of the top hunk , where the filleting that opened the cut en ds.  the top cut does has two darker ends

 

you are looking for as much darker meat as you can find   

 

the lower cut is darker and much tastier.

 

as David Letterman used to say:  "  Know Your Cuts of Meat ! "

 

Bon Appetit


Edited by rotuts (log)
  • Like 1

Share this post


Link to post
Share on other sites
9 hours ago, rotuts said:

a P.S.:

 

I found this YouTube :

 

https://www.youtube.com/watch?v=RLwLzS4GwPA

 

 

note the cryova'd smaller , but still big  cut on the lower L

 

note the darker meat on the L end of that cut

 

then note the two pieces of CSRibs in the vid :

 

CSR.jpg.7db29420579ffc837404dfe6498519a0.jpg

 

the top piece has a lot of the lighter pigmented loin.  in the center also note

 

but its difficult to see here , these cuts had be filleted ' open '   you can see an indentation in the center

 

of the top hunk , where the filleting that opened the cut en ds.  the top cut does has two darker ends

 

you are looking for as much darker meat as you can find   

 

the lower cut is darker and much tastier.

 

as David Letterman used to say:  "  Know Your Cuts of Meat ! "

 

Bon Appetit

 

I truly loved those 'county ribs' that I used to find at a butcher in London Ontario when I was at school there. Mine had bones though. 

Share this post


Link to post
Share on other sites

Costco had a "hot buy" on their pork loin chops, so I'm cooking 10 SV @ 135F for a few hours.  I coated them with salt, mushroom powder, smoked tomato powder, and garlic powder.   Most will be chilled and frozen for future.  Looking forward to dinner.

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)

I really wanted the pork butt ‘ribs’, so picked some up this morning and promptly placed them in the freezer.

 

A7CB5570-11E3-487F-B77B-B53BE73E167A.thumb.jpeg.dcdd17187c400cdb8e188e21b59d6245.jpeg

 

For comparison, also frozen, below are the pork loin ‘ribs.’

 

78D3AB85-D67B-44FC-93A7-967D0F36F365.thumb.jpeg.d9328c867361ba9d875c2305b089403e.jpeg

 

I ignore their cooking recommendations! Pork butt is destined to be carnitas in the Instant Pot and loin to be Tonkatsu! Have not done either Sous Vide.

 


Edited by robirdstx (log)
  • Thanks 1
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)

@Kerry Beal 

 

close to the same cut of pork come both ways.

 

I thinik the boneless come from the ' head ' end of a fully boned out pork loin

 

and the ones with the bones come a little further up in the ' Butt ' area and the bone is

 

the scapula , meaning some of the meat is the 'blade roast '

 

the blade in this case is the scapula cut cross wise.

 

blade meat on both pork and beef is superb.

 

but it has a tough thin tendon between the two muscles that make up those two muscles

 

under the scapula


Edited by rotuts (log)
  • Like 2

Share this post


Link to post
Share on other sites

Not exactly cooking anything sous vide but I am thawing out a duck breast. I have never been pleased with the result of actually cooking a duck breast sous vide but it’s a fast and safe way to defrost.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
Just now, Anna N said:

Not exactly cooking anything sous vide but I am thawing out a duck breast. I have never been pleased with the result of actually cooking a duck breast sous vide but it’s a fast and safe way to defrost.

 

Since you aren't trying to cook it, what time and temperature do you use? That's a useful idea.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites
15 minutes ago, Smithy said:

 

Since you aren't trying to cook it, what time and temperature do you use? That's a useful idea.

It will not go lower than 20°C so I start with the coldest tapwater I have which is colder than that and usually go for an hour when I find it is thoroughly thawed. These are the small Pekin breasts. My unit is the Joule. 
 

  • Like 1
  • Thanks 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

At the market today, I bought some marked down veal shank cross cut (about 1.25" thick). I couldn't find veal in Baldwin's book (he has such a lousy index) but Chris McDonald says veal shanks can be cooked like lamb shanks (as both are less than one year old).

 

What time and temp?

Share this post


Link to post
Share on other sites

B's Lamb sanks :

 

med rare   130 F   2 - 3 days

 

medium    140 F  2 - 3 days

 

yikes !

Share this post


Link to post
Share on other sites

Ive never cooked anything longer than 2 days.

 

Id go w  130 for 2 .

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)

I almost always pic ' lower ' temps when I SV

 

ChikenBr and TurkeyBr are an exception , as 140 is as low as i go for some reason.

 

I pick the lower temps , because SV give you any degree of tenderness you want

 

as tenderness is  time , not temp related.

 

higher temps contract the meat fibers , and that extrudes juices and flavor.

 

why not keep as much of that in the meat ?   you could not do this pre-SV.

 

B's does have some ' braise ' temps for Lamb shanks :

 

Well - slow  160 F  1 - 2 days

 

Well - quick 175 f    12 - 24 hours 

 

maybe you like the texture of traditional braise ?

 

but outside of a tasty  ' sauce ' that came from the meat 

 

the meat itself may be tender , but its going to be ' dry ' in the mouth.

 

there is a reason traditional braises are better the next day :

 

some of the flavor and fluid in the ' sauce '  goes back into the meat.

 

I prefer to leave that in the meat from the Get Go .

 

YMMV

 

[ed.:  rotuts has been waiting use use YMMV  for some time now ]


Edited by rotuts (log)
  • Thanks 1
  • Haha 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Porthos
      I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
    • By newchef
      So I've now found myself at the water's edge of Modernist Cuisine.  Specifically, using sodium citrate for emulsifying all kinds of cheeses.  What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later.  I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet.  I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc.
       
      I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan.  Has anyone been able to freeze sauce and keep it frozen for, say, a few months?  And not have to use carageenan?
       
      Thanks!
    • By WackGet
      Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler.
       
      Having never used powdered emulsifiers before in cooking or baking, I figured I'd find pretty comprehensive instructions for their use on the web - but I can't.
       
      I'm not a stranger to food science but nor am I a chemist. I understand that emulsifiers are at least sometimes prepared by pre-mixing them into a (heated?) liquid or fat and then using the resulting solution in the actual recipe, which may explain why a lot of commercial emulsifier mixtures are packages as tubes of gel or paste. I've also checked several industry-level textbooks about emulsifiers and while they are fantastic for in-depth explanations of the chemistry behind each emulsifier, they do not (as you might imagine) provide guidance on how a lowly baker or cook would actually use a powdered form.
       
      So does anyone know how to prepare and use a dry powdered form of any of the following in a real recipe?
       
      Specifically I am most interested in enhancing baked goods and adding stability to sauces, but would also like to know how to use them for other processes such as sausage-making too.
      E471 Mono- and diglycerides of fatty acids E481 Sodium stearoyl lactylate E482 Calcium stearoyl lactylate E472e DATEM (diacetyl tartaric acid ester of mono- and diglycerides)
        Thanks.
    • By mjbarnard
      I cooked two turkey breasts sous vide. This year had access to the Meater+ thermometer probe which I managed to vacuum seal in the bag without difficulty (it is small). Since it works wirelessly I was able to monitor and it records the internal temperatures at the thickest part of the breast.
      I thought the results were interesting. I cooked at 60C for 8 hours. I have always used https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever which gives long cooking times at lower temperature. I have found that as according to this page https://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html that 55C gives turkey which is just a little too pink for most tastes. Over the last few years have increased the temperature up to 59/60 and I find it perfect - very moist and tender, but pale not pink.
      See attached images. I changed my mind a couple of times and started at 58 then 60 then 59 again, so ignore the slight variations. The thing I found interesting was that the thickest part (of a large breast) reached 55C in around 1 hour 40 mins and target of 59 in 2 hours 30 mins. Now I appreciate that sous vide is a combination of temperature and time or duration, but the data make me think that around 4 hours would be sufficient, as per the seriouseats table. I have previously used the chefsteps 55-58 for their much longer advised times, up to 12 hours and the meat is still quite pink at the end, so I dont believe 55 for 12 hours would effectively be the same.
      From now on I will watching the internal temperatures with interest. This has always been the (relative) unkown for sous vide amateurs. 


    • By chefg
      I have to say designing the Alinea kitchen has been one of the most exciting experiences thus far in the opening of this restaurant. I have been fortunate to have been “raised” in some of the best kitchens in the country. When I arrived at the French Laundry in August 1996 the “new kitchen” had just been completed. Often times you would hear the man talk about the good old days of cooking on a residential range with only one refrigerator and warped out sauté pans with wiggly handles. When I started about 50% of the custom stainless steel was in place. The walls smooth with tile and carpet on the floors. I recall the feeling of anxiety when working for fear that I would dirty up the kitchen, not a common concern for most cooks in commercial kitchens.
      The French Laundry kitchen didn’t stop, it continued to evolve over the four years I was there. I vividly remember the addition of the custom fish/canapé stainless unit. Allowing the poissonier to keep his mise en place in beautiful 1/9 pan rails instead of the ice cube filled fish lugs. Each advancement in technology and ergonomics made the kitchen a more efficient and exacting machine.
      When I returned to the Laundry this past July for the 10th anniversary I was shocked that it had metomorphisized once again. The butcher room was now a sea of custom stainless steel low boys, the pot sink area was expanded, the walk-in moved, and an office added to the corner of the kitchen. The kitchen as I left it in June of 2001 was beautiful and extremely functional, of course it is even more so now. It is the relentless pursuit of detail and concise thought that allows the French Laundry kitchen to be one of the best for cooks to execute their craft…..16 hours a day.
      This was good motivation.
      When it came time to design my kitchen I drew on experiences at Trio, TFL and other kitchens I was familiar with to define the positives and negatives of those designs. We were faced with a 21x 44' rectangle. This space would not allow for my original kitchen design idea of four islands postioned throughout the kitchen, but ultimately gave way for the current design which I think is actually better than the original. But most the important aspect in shaping the final design was the cuisine. Due to the nature of food that we produce a typical layout with common equipment standards and dimensions do not work. Here is where the team drew on our experiences from Trio. By looking at the techniques we utilized we came to several conclusions.
      1. A conventional range was not our main heat source. We do need the flat tops and some open burners for applications such as braising and limited stock work. But our overall use of this piece of equipment is somewhat low. Given that we wanted four open burners and two flat tops with two ovens I began to source out a reliable unit. We settled on the Molteni G230.

      2. Upon analyzing our other heat source needs we decided to place a large focus on induction. By utilizing portable induction burners we are allowed the flexibility to give as much power as needed to a specific station in the kitchen. Obviously induction’s radiant heat is very low, and this allows us to keep the temperature in the kitchen reasonable, yet the power is quite high. 31,000 BTU's of highly controlable heat. But the main reason for choosing this flexible source of heat is the fact that each chef typically employed at least four different cooking applications on a given night. This huge flux in technique and the realization that the menu would change entirely in 8 weeks time meant that we had to design a kitchen that could evolve on a nightly basis. And last, we are very specific with temperatures; induction makes it easier for us to hold a liquid at a predetermined temperature for long periods of time without fluctuation. They operate between 85 and 500 degrees farenheit. We did a great deal of research on the different producers of induction and favored Cooktek. The fact that they are the only U.S manufacturer of commercial induction cooking equipment and located in Chicago made the decision easier. Their innovative approach to induction may prove to be even more exciting as we are already talking about new product development in the future.

      3. a. The complexity of the presentations and a la minute plate-ups of the food require a great deal of surface area devoted to plating. This was one of the most critical factors in determining the basic shape of the kitchen. The size of some of today's popular plates, the amount detail in each composition, coupled with the fact that producing tasting menus vs. ala carte means sometimes large waves of same dish pick ups made it necessary for us to have over 44' of linear plating surface.
      b. Virtually nothing goes vertical above the 36” counter top in the space. All food, plates, equipment, and dry good storage are contained by under counter units. There are a few exceptions such as the infrared salamanders, the three-door refrigerator, and the hood. This allows all the cooks a clear line of communication between each other and the front staff. It allows me an easy sight line to survey the entire kitchen’s progress with a quick glance.
      Given these two points it seemed obvious that we needed to combine the two and create custom pieces that would fulfill both needs. Large spans of plating surfaces with all food and equipment storage below. As you can see we ended up with two 22’ long units. Each function as a pass and under counter storage.
      The building is 21’ wide wall to wall. This allowed us just enough space to create two lines on each exterior wall with their passes forming a 60” corridor for the pick up of plates and finishing of dishes.
      4. We decided to add a station to the kitchen. At Trio we had five including:
      a. pastry
      b. cold garde manger
      c. hot garde manger
      d. fish
      e. meat
      Now that we had more space, and the ability to give each station multiple heat
      sources regardless of their location in the kitchen, we could spread the workload even further. We also realized it doesn’t make much sense to identify each station by classic French Bragade terms. A saucier did not solely cook meat with classic techniques and prepare various traditional stocks and sauces…in fact quite the opposite. This holds true with most of the stations, with the exception of pastry, but even they will have very unconventional techniques, menu placement and involvement in the kitchen systems. We will add a station that will be responsible for a large majority of the one-bite courses both sweet and savory.
      5.Given the size constraints of the building we realized a walk-in would not be possible in the kitchen. If we were to have one it would be in the basement. Having experienced this at Trio we decided to design the kitchen without a walk-in, making up for the space in various lowboy locations and a three-door reach-in. I experienced the walk-in less environment when I worked at Charlie Trotter’s. It is certainly different, but as with most things if done properly it provides a very efficient environment. It works best in situations where fresh products are brought in daily for that days use. And prevents ordering in large quantities. It also provides us with very specific units to house different items. We will utilize the 3-door refrigerator to store the majority of the vegetables and herbs along with some staple mise en place, and items that cannot be made in very small quantities like stocks. Raw meat will have it’s own lowboys as well as fish, dairy, and all frozen products.
      6. At Trio we found ourselves using the salamander a great deal. It is very useful for melting sugar, bringing on transparent qualities in things like fat and cheese, cooking items intensely on only one side, and it is a highly controllable non-direct heat source. Due to the air gap between the foodstuff and the heat elements the cook can control the degree of heat applied to the dish based on the technique he is using. It becomes a very versatile tool in the modern kitchen, so much so that we will install three Sodir infrared salamanders.

      Again, this is to insure that all the cooks have access to all of the techniques in the kitchen. As I said before it is important for our cooks to be able to sauté, simmer, poach, fry, grill, salamander, and freeze at the same time and sometimes for the same dish.
      We have a few unusual pieces of equipment in the kitchen; the most is probably a centrifuge. A few months ago Nick and I were driving home from a design meeting and ended up talking about signature dishes and menu repetition. Of course the black truffle explosion came up and he asked if I would have it on the menu at Alinea. I replied a firm no, but shortly thereafter said I would enjoy updating it. We threw around some tongue and cheek ideas like White Truffle Implosion, and Truffle Explosion 2005….I said it was a goal of mine to make a frozen ball with a liquid center….but then dismissed it as nearly impossible. Within a few minutes he said …”I got it…we need a centrifuge” His explanation was simple, place the desired liquid in a spherical mold and place on the centrifuge…place the whole thing in the freezer. Within days he had one in the test kitchen. I guess this is better suited for the kitchen lab topic that we will be starting in a few weeks…
      We are working on a upload of the kitchen blueprints. When those post I plan on going into more detail about certian aspects of the design. Doing so now would be pointless as the viewer does not have a reference point.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...