Wednesday, November 24, 2010

sous vide

Playing with the new toy. I worked up a chicken dish of a Airline breast with potato cake and a lobster corn relish with crispy skin and homemade ketchup.
 I removed the skin fro the breast and packed the breast in a bag with butter seasoned with sea salt and fresh cracked pepper. I poached this for two hours at 57 degrees Celsius.


The Skin I laid out on a pan lined with parchment paper . I made sure the skin was trimmed well to remove any extra fat. Laid out flat and smooth, I then placed a second sheet of parchment over the top and baked in a 350 degree oven till golden brown and crispy.                                                                                           

The lobster relish is simply lobster meat sauteed in butter with fresh corn off the cob seasoned with a little sea salt and white pepper. The potato cake is one medium size Yukon Gold shredded and mixed with salt, pepper, and a teaspoon of flour and the pan fried in butter. The Homemade ketchup in simmer down tomatoes with cumin and garlic with a dash of sugar to cut the acid. Plating went like this.


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