Serious foodie and home cook. Check my photos on twitter @rbfields
Just a simple Heinekein so cold there is a layer of ice on the outside if the bottle while grilling on a hot summer day.
What about sous vides at either 140 for 3 days, or 155 for two, then finish the skin with the 500 degree roast. Would that improve this. Also thinking of adding some duck fat to the bag for the sous vide part to enrich the pork. I'm going to give it a shot. Also going to make a wet rub with garlic, roasted garlic, shallot worchestershire, star anise, red pepper flake, and a little fresh chili pepper, and some zest of lime. Haven't decided wether or not to put in a drop of molasses or not.
Plan to sous vide for 48 hours at 140, then 12 at 155. Then dry, rest and blast for 20 or 30.
Paul might just be the best sommelier ever. He has shown me amazing wines at astoundingly low prices. The man knows juice.
Very well put. I believe the growth of modernist cuisine and molecular gastronomy is due primarily to better use of science for us to understand what is really going on when we are cooking. This knowledge is still not wide spread. I saw a cooking show the other day where the chef talked about letting meat rest so the juices could be reabsorbed by the meat. We know better.
The application of newer techniques and ingredients can improve flavor and give birth to new recipes. Agar Agar has been used for loads of time by other cultures, we are just beginning to learn its applications. I would prefer we all start to refer to these items as ingredients instead of chemicals to help remove the stigma. I have used Sous Vide for the super long cooking process and shorter times to accomplish more delicate dishes. I also have found that the vacuum seal and use of pressure in packaging dishes for the Sous Vide might be the most important step. Mashed potatoes are far more flavorful when they are never boiled in water. In fact by mixing some of the better and some aromatics in with them it opens up all sorts of new possibilities.
As well some of the more novel seeming techniques could help the entire integrity of a dish. Right now I am trying to figure out how to make a whipped cream or chocolate mouse that doesn't melt when heated without losing the taste and texture. I think it would be great if the whipped cream was room temp, or a little higher and didn't turn back into heavy cream with sugar when placed on a hot dessert. If anyone has any suggestions I'm all ears.
Hopefully someday soon the Sous Vide bath, chamber vacuum, and a who mess of chemicals (Ingredients) will be standard in every high end home kitchen and everyone's food will taste better.
Great post, so now I'm ready for NE Clam chowder, Lobster bisque and Maryland she crab.
Anyone tried Heston's with the liquid yolk?
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