Tonight was the good old standby, chicken and veg. Ok, so I'm short on innovation. So sue me.
Side sauce was shallots and ginger. Big bunch of shallots sliced up short, about half a cup of ginger chopped into a fine mince. Stirred in quarter cup of EVO oil, 1.5 tsp of reduced salt soy, 1 tsp rice wine vinegar and stirred then put aside in the fridge for 4 hours.
Sliced mushrooms, sauted in butter.
Sous Vide the chicken breast with a couple of sprigs of rosemary, one on each side.
57.5 for 3 hours. Did it a bit higher than last time as I wanted to be sure. I think next time I'll go back to 55.3 but do it for 4 hours to be sure. Douglas Baldwin has nothing to say about pasteurisation time at that temperature for chicken, so it's a bit of guesswork based on beef. Chicken times are longer than beef, so I wasn't really certain. I think 55.3/3 hours should be ok, but I'm not 100% sure. Pan fried in a super hot pan at the last moment and sliced.
Asparagus, cooked in plain water for about 10 minutes (I thought it was over done but the boss liked it).
Beetroot, topped and tailed, cleaned with a scourer halved peppered and roasted at 180 for an hour and a half with a whole corm of garlic that had been peeled and bruised but that's all.
Half way through I got the brainwave of adding an egg, but they really needed to be cooked hotter and longer than I had, and I ended up with basically raw egg yolks which just broke rather than going in as a sort of savoury custard topping.
I was slightly disappointed in the chicken. I would have said it was the best chicken I've had, had I not had 55.3 degree chicken a few nights ago. The beetroot was the standout of the night. Sweet, peppery-hot, delicious.
This was the first modernist meal that the Boss would eat, and the verdict? “That was really really lovely”
No comments:
Post a Comment