Above is a photograph of a fillet steak with spinach risotto, spring onions and white asparagus. The asparagus was vacuum packed with milk and cream, sugar and salt. We added cream to the asparagus for several reasons; firstly it has great flavour, secondly the addition of cream stops the milk from curdling. This picture is from last night's alumni dinner for 90 covers; we wouldn't have had time to clean the asparagus if we'd only used milk. The recipe for this is described in Under Pressure. The fillet steaks (90!) were sealed first with sea salt and cracked black pepper. We next added thyme and rosemary sachets to the bags and vacuum packed the steaks, six per bag. As we had to cook ninety we were unable to use our water bath,instead we cooked the steak in our Hobart Combi oven using full steam and setting the temp at 57C. The steaks were cooked for 1 hour and then flash sealed in our Bratt pan; the result...awesome, tasted fantastic and looked great!Saturday, 19 September 2009
Sous Vide cooking using Mr Keller's recipes
Above is a photograph of a fillet steak with spinach risotto, spring onions and white asparagus. The asparagus was vacuum packed with milk and cream, sugar and salt. We added cream to the asparagus for several reasons; firstly it has great flavour, secondly the addition of cream stops the milk from curdling. This picture is from last night's alumni dinner for 90 covers; we wouldn't have had time to clean the asparagus if we'd only used milk. The recipe for this is described in Under Pressure. The fillet steaks (90!) were sealed first with sea salt and cracked black pepper. We next added thyme and rosemary sachets to the bags and vacuum packed the steaks, six per bag. As we had to cook ninety we were unable to use our water bath,instead we cooked the steak in our Hobart Combi oven using full steam and setting the temp at 57C. The steaks were cooked for 1 hour and then flash sealed in our Bratt pan; the result...awesome, tasted fantastic and looked great!
Subscribe to:
Post Comments (Atom)
My cousin recommended this blog and she was totally right keep up the fantastic work!
ReplyDeleteJust linked this article on my facebook account. it’s a very interesting article for all.
ReplyDeleteBratt Pans
Absolutely wonderful blog, thank you! May I ask about your combi oven please? I have a home version (Gaggenau) and I want to recreate your work here, do you immerse the vacuumed food in a water bath or use the actual steam from the oven to cook the food just sitting on a rack? I wonder whether the steam will be enough on its own? Thank you for a fab blog!
ReplyDelete