the egg is clearly cooked sous vide, but the striploin has to be looked at a little carefully to see that it was cooked sous vide and probably seared with a torch since theres hardly a sear on it.
nice dish!

i know its a little cliche but i would probably put it on a spoon and serve it as an amuse bouche since its so small

Ha, Thanks for the kind words. Immersion Circulator... Best Purchase ever.

Steaks have never been better!

I don't know how familiar you guys are with Thomas Keller & his dishes, but this was certainly one of the most Delicious things he made - Oysters & Pearls

Malpeque Oysters, Oyster 'Sabayon', Oyster Beurre Blanc, Osetra Caviar.

Attachment 4217

thats gotta be his best dish ever.

also, which circulator did you buy? ive been eyeing the polyscience sous vide pro, but its a little expensive at 799. i dont wanna cheap out and buy the sousvide supreme

Ha... My uses are a bit more than the normal home cook, I cater from time to time, so I opted out for one of the original ones, I've seen them use the new ones @ the Four Seasons and not sure how good it is, it looks kinda plastic like.

I got the VWR 1122s, I think it's the same thing as the polyscience ones, just with another brandname on it. Amazing so far.

http://www.opticsplanet.net/vwr-imme...del-1122s.html


Attachment 4218
My baby making steak.

seems expensive compared to the 7306 from polyscience.
pretty sure ive seen the 7306c for like 950
nice tho :thumbsup:

wtf u vacuum cook

lol at chink shrooms

This looks great! I don't imagine it'll keep well past a day or two in the fridge prepared more than 2 days in advanced though. I know what I'm packing for lunch next week. :)

Cho,

Are you in culinary school right now?

i gradded vcc lvl 1 about a year and a half ago
im doing my lvl 2 through whitespot

nice cho.

bah can't link from fb anymore. peter look at what i made :)

http://a1.sphotos.ak.fbcdn.net/hphot..._4920583_n.jpg

haha from majins fb

greek meatballs from smyrna with tomato sauce. with french fries.

Greek comfort food. Although I wish parthenon didnt burn down. I miss some good feta :(

Made this back in Summer when I came home drunk, and needed food.

http://sphotos.ak.fbcdn.net/hphotos-...619_2821_n.jpg

Messy, I know. I took the pic after I started eating.

Red wine/Balsalmic.

My secrets to a amazing burger.

Lean and Regular beef ( 50 -50 ratio )
Old cheddar grated into the beef mix with oregano and parsley ( dried )
Seasoned with salt and pepper while its in the pan
Sauteed Onion medallions in the beef fat and then pat dry.

I am planning to get one to try cooking steaks on a regular basis.

I love Steak and this seems like a great way to cook it!



also! anyone use a Nuwave before?

another day in class

http://hphotos-snc6.fbcdn.net/172445..._6322991_o.jpg
chargrilled pork belly, soba noodles, dashi broth

http://hphotos-ash1.fbcdn.net/172749..._4647485_o.jpg
grilled salmon, potato roesti, watercress purree

http://hphotos-ash1.fbcdn.net/173008..._7539177_o.jpg
deconstructed nocois salad


bonus!
http://a4.sphotos.ak.fbcdn.net/hphot..._1587014_n.jpg
check out em turned potatoes

tourne?
very nice.

which textbook do you use?

What school are you taking? :o

^looks like on cooking.. awesome textbook.

sure that salmon isn't poached?

Question about the chargrilled pork belly:

What was the cooking time/temp?

I find that unless I slow cook my pork belly for at least ~2 hours, that it tends to come out rather springy.


Was yours slow cooked, then finished with the grill?

they were small pieces of pork belly
marinated in some crap i found around (sesame oil s and p some other stuff)

just on the grill took it looked good haha about 6 mins

Just put this together for lunch. This is only my second time making pasta from random crap in my cupboards, and the first time was terrible. Penne pasta using cream of mushroom soup with bacon and last night's bok choy as a sauce. IMO, turned out pretty well since I can barely stove cook.

Sorry for shitty picture, but all I had on hand was my phone.

yum subscribed !~

Chicken noodle soup (broth done from scratch)
Roasted garlic butter on the baguette.