Archive for the 'Sous-Vide' Category

Sous-Vide Duck Confit with Pomegranate Poached Pear & Mache Salad

Confit preparations originated as a means of preserving meats without the use of refrigeration. The centuries-old process of making duck confit hasn’t evolved much for the simple reason that our ancestors realized it would be dumb to try to improve upon something that’s already perfect. And dumb it would have been. The biggest improvement is […]

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72 hours Sous-Vide Short Ribs

I wanted to take a “Modernist” approach to short ribs but while keeping the robust flavors of a traditional braisĂ©. So this recipe is a mix of Nathan Myrhvold 72 hours sous-vide short ribs and my own concoction. I normally would soak the short ribs overnight in a mixture of aromatic vegetables, herbs and red […]

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Pork Belly Sliders with Pickled Cabbage & Maple Mustard

Don’t you love to find leftovers in the refrigerator and turn them into tasty little bites? That’s what happened a few days after I made the sous-vide pork belly. There was a nice chunk of it I forgot all about hidden between a quart of milk, a head of lettuce, and some brioche dough from […]

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Udon w/ 36-hours Pork Belly

This is a little experiment I did at home the other day. There has been a lot of chatter among chefs on what temperature and how long to cook pork belly to get the ultimate texture. Heston Blumenthal recommends cooking it sous-vide for 36-hours at a temperature of 144’F (62’C) while Nathan Myrvhold in Modernist […]

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Maple-Soy Cured Salmon Belly

I had a piece of Alaskan King salmon belly left from the salmon tartare cornets I made the other day, so I placed it in a mixture of maple syrup and dark soy sauce and left it to cure for 24 hours. The next day I cooked it in the Sous Vide Supreme at 50′ […]

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