These egg yolks were cooked at 65°C for two hours, seasoned with salt and put through our ricer. A fun new way to lighten and change the texture of super fresh egg yolks. These yolk strands hold seasonings well and are an exciting platform to build a dish on. Digg
Archive of posts filed under the Approach to Cooking category.
Lamb Shoulder
The lamb shoulder is cooked for 24 hours at 57°C in smoked lamb fat. This may be the tastiest lamb shoulder we have cooked to date. The meat is tender and juicy, with a rich, smoked flavor that permeates the entire shoulder. While the the visual appeal of cooking a whole shoulder is not as [...]
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Cooked Cabbage
Stems cooked in and served with cabbage-kombu broth Charred core Smoked leaves Dried and fried leaves Leaf tips cooked in coconut fat Cabbage heart roasted in butter Digg
Egg White Timbale
Taking a bit of refinement to our egg white steak we cooked seasoned egg whites in timbale molds. We cooked the whites for an hour at 75°C. The result is a super tender, slice-able egg white. Our next steps are other molds and blocks. The possibilities for the often overlooked egg white have increased dramatically. [...]
Savoy Cabbage
The Head and its parts Digg
Coconut Ricotta
We blended coconut milk with fresh ricotta and seasoned it with 0.5% salt. Once it was a smooth puree we loaded it into the centrifuge and let it spin for 40 minutes. The results were a dense coconut fat, coconut whey and a rich coconut ricotta. What we have found extremely exciting about using the [...]
Fried Risotto
It all began with a batch of risotto made in the pressure cooker. We cooked the rice for 3 minutes and then let the pressure dissipate naturally. The result was slightly overcooked risotto, perfect for making crisps. We spread some of the warm rice out on an acetate sheet and covered it with another. We [...]
Red Wine Burgers
In my newest obsession I am looking to integrate the flavors of marinated meat into a burger. For our first explorations we are marinating short ribs in a blend of red wine, soy sauce and Crystal hot sauce. We have added crushed garlic and dried onions to the marinade for the flavors of the alliums [...]
Seared Squid
We learned to cook squid sous vide at 59°C when we were at Atelier in Canada. The cooking time and temperature we picked up produce squid which is meaty, juicy and rich in texture. Here we marinated the squid with mango pickle and then cooked them for three hours at 59°C. Then we cooled them [...]
