NCthenNY’s Profile
Recent Comments
Cooking from Thomas Keller's 'Under Pressure'
I'm not entirely sure because I haven't read the book, but it sounds like a certain amount of innate knowledge is expected to pull off these recipes.
I know from experience when cooking sous vide that if your ingredients are not absolutely pristine the flaws in them will become exaggerated during the cooking process.
Restaurants utilizing sous vide invest huge amounts of time procuring the absolute best ingredients possible. I am not sure that cooking grocery store ingredients in this manner will yield anything close to the same final dish as was intended.
Cook a horse carrot sous vide with a little sugar, salt and butter. Then cook a mokum carrot from your farmer's market in the same manner, and you will see the difference.
See more comments by NCthenNY »
Recent Posts
NCthenNY hasn't written a post yet.
Recent Favorites
NCthenNY hasn't favorited a post yet.
Recent Polls
NCthenNY hasn't answered any polls yet.
Recent Quizzes
NCthenNY hasn't taken any quizzes yet.
I've made spaetzle with a large ratio of duck fat emulsified into the dough, I suppose chicken fat would work as well. Then toss the cooked spaetzle in a little more fat, some herbs and cracked black pepper, should turn out well.