Modern Techniques in Cooking



What is Sous Vide Cooking?

Sous vide cooking is a new method of preparing food that can be cooked for long periods of time at a constant temperature. The food is first vacuum sealed in a plastic bag and then inserted into a warm water bath at a constant temperature for a pre-determined set of time. Because of the exact temperature proteins can be perfectly cooked throughout. Sous vide is an excellent method to cook meat. What is missing is a maillard reaction surface on the protein. This can be attained by either sauteing on a high flame or using a blowtorch after the meat is removed from the plastic bag.

sous-vide-lamb-rib-eye
De boned Rack of Lamb is cooked Sous Vide at 137F for 2 hours. The lamb is then coated with powder Shitake Mushrooms and sauteed in olive oil giving a wonderful coating. The bones from the rack of lamb are used to make a rich stock for the wine sauce. Mashed potatoes are made Robuchon style.

Culinary Tools

Sous Vide Cooker-- Today, most high end and modern restaurants use sous vide in their kitchens.
Spiralizers and Slicers -- Coq Au Vin in several of his restaurants. It is a staple at Bar Boulud in Manhattan.
Pressure Cookers --Daniel Bouludral of his restaurants. It is a staple at Bar Boulud in Manhattan.
Cooking Blowtorches are useful in getting the sugar crust on Creme Brulee and finishing meat and fish dishes after using Sous Vide Technique.
Combo Steam/Convection Oven -- Steam heat cuts cooking time by as much as 40%. It also allow egg custards to be cooked without the need of a water bath.
cooking with an inductions stove topAn induction cooker is faster and more energy-efficient than a traditional electric cooking surface. It allows instant control of cooking energy similar to gas burners.
Dehydrators -- Dehydrators are not just great for snacks but make fantastic garnishes
Whipping Siphon- This is becoming one of the necessary tools for easy foam.

Featured Recipes

  • Pan Seared Black Sea Bass with Pea and Jalapeno Sauce
  • Carrot Soup with Ginger and Curry
  • Grrenmarket Bouillabaisse
  • Cold Cucumber Soup Tuna Tartare
  • Baked Eggs (En Cocotte)
  • Seared Salmon with Brussels Sprouts, Mustard Sauce
  • Seared Scallops with Swiss Chard, Bacon and Monkfish Liver Sauce