I saw some very nice fresh tomatoes at the market today. With such heat, I felt like making a fresh bloody mary and perhaps my slow juicer would do the job. I put the tomatoes through the juicer and it was not what I expected. Instead a thick tomato puree came out and so I changed my drink to a cold tomato soup. Extremely refreshing for this weather.
Tuesday, May 27, 2014
Sometimes it doesnt take an oven or panini grill to make a grill cheese. Just the brains of an 8 year old. Leeanne found a way to make a perfect grilled cheese with a simple fry pan from her children's cook books. I added the sous vide salmon. All you need is to make a sandwich and butter the OUTSIDE of the bread. Then use a non stick fry pan and heat gently for a few minutes, flip and cook the other side and Enjoy!
Sunday, May 11, 2014
Friday, March 21, 2014
Thursday, December 5, 2013
I have only one chicken item on the menu. It's a chicken breast that has been cooked sous vide in lemon olive oil. Its nice and tender but the problem I have is that Chinese don't like chicken breast and so I have always wanted to add a chicken item on the menu with bones.
I ordered 2 small roaster chickens and cooked them sous vide in a chinese ginger sauce. The flavours were there, except I cooked one for 4 hours and the other for 2 hours. The difference in cooking time were immaculate. Both retained their moisture and was tender, but the one cooked for 4 hours was overcooked, and was considered mushy. On the other hand, the one cooked 2 hours had texture to it. It's very interesting to see how much difference there is to the texture when meat is cooked for different times.