Thursday, October 24, 2013

Gooseliver

When I first started cooking food sous vide, one of the first foods I played around with was fois gras.  Apart from the The Perfect Egg, fois gras was constantly referred to as the first foods in sous vide.  This was because cooked traditionally, too much fat would be released causing the liver to shrink considerably in size.  By cooking sous vide, the shrinkage would be reduced considerably and fat retained.    I like foie gras cooked sous vide but do find it a bit too rich for my palate these days.  So I  tried Momofuku's shaved foe gras recipe a try.  Turned out to be extremely light and melting in my mouth.   I dressed it with some bitter melon purée and served them on top of some wonton wrappers.  



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