I have recently attended an excellent cooking classe in which we prepared a very simple and flavorfull recipe. A Red Kuri Squash creamy veloute with a poached egg and ham chips. One difficulty was of course the poached egg. Poaching an egg previously broken into a pan filled with water at 80 ° C for 2 to 3 minutes is not so hard to do. What is complicated is to cook 6 or 8 perfect poached eggs one by one, avoiding your friends waiting too long and getting impatient … Therefore it took me a second to imagine how easy it would be using an immersion circulator for that purpose. To poach several eggs simultaneously you simply need to dive eggs with the shell in a water bath at 64.5 ° C for 45 minutes. Obviously it is necessary to use very fresh eggs to obtain optimal results.
INGREDIENTS (6 people)
Red Kuri Squash: 600g
Shallots: 2 rooms
Leek: 1 pieces
Garlic: 1 clove
Liquide full cream: 20 cl
Eggs: 6 extra fees
Slice of ham: 6
Cooked chestnuts (optional): 60g
Salt and pepper
For this dish it is necessary to cook the eggs first because the recipe does not take more than 45 minutes to complete. Not to take the risk to break eggs when you put them in water, remove them from the fridge ten minutes before immersing them in water at 64.5 ° C from 45 minutes at 1 hour max.
Peel the Red Kuri Squash and cut the flesh into cubes.
Peel the shallots, garlic and minced them.
Cut the leek into small slices.
Prepare a vegetable stock or use a ready made one (cube).
Cook the shallots in 2 tablespoons olive oil. Add garlic, sliced leek and diced Red Kuri Squash. Cook for 10 minutes then add the vegetables stock (cover the vegetables with the stock).
Then cook over high heat for 20 minutes. Mix and add the cream to the desired consistency.
Season with salt and pepper, set aside.
Preheat oven to 180 ° C. Spread the slices of ham on a plate and bake for 10 to 15 minutes. In order ham slices remain flat I recommend applying sheet of parchment paper over the ham and then cover everything with a metal plate. Check after 10 minutes if the chips are crispy. If needed don’t hesitate drying the ham 5 minutes longer. Be carefull, from my experience it happens that some hams become very salty (too much for some palate). I recommend proceeding to some tests before organizing a dinner with friends …
Pour the veloute into preheated bowls. Break the eggs and gently apply the poached egg on the veloute.
Arrange ham shavings and, if this is the season, complete with pieces of cooked chestnuts.
This post is not related to sous vide cooking. Nevertheless I wanted to share with you a nice moment I enjoyed testing this strange delicacy.
A friend suggested us to taste the Whif at the end of a meal. I heard, few years ago, about the Whif concept but I didn’t have until now the opportunity to try this product. This is not a new product nevertheless this is still a curiosity that is appealing!
The idea is to inhale through the mouth fine chocolate powder particles (or other flavors) to obtain an intense taste but without the usual texture of chocolate in your mouth. This tidbit is an aerosol (they call it AeroShot) that is supposed to give you the pleasure of chocolate without the calories … on paper you call that an invitation to pure pleasure!
The design of the packaging and the product is attractive. We have tested several flavors, chocolate, chocolate mint and chocolate raspberry. Using the Whif is easy, it can be closed for multiple use.
In conclusion : This is definitely an interesting concept, it will set the mood of your party, but this is underwhelming. None of us has done “Whouaouu!” after testing the Whif. We are probably facing a significant cultural barrier with this product. For me it is impossible to dissociate, in mouth, the taste of chocolate from the texture of the chocolate.
Electrolux Design Lab is an annual global design competition open to industrial design students invited to present innovative ideas for household appliances of the future. The competition theme for 2011 is ‘Intelligent Mobility’. More than 1,300 entries from more than 50 countries were received in the frame of this competition.
On of the eight finalist of this competition has focus my attention: Adam Miklosi with his Sous-Vide Cell Cooker.
Lets cross one’s fingers for Adam who will present his sous vide cooker design concept to a final jury at a live event in London on 7th September at the Room Home Intelligence Conference.
Coming soon a review of the most representative sous vide equipment of the market (from the left to the right) on this page :
- SousVide Professional of Polyscience (Immersion Circulator)
- Sous Vide Chef of Vac-Star (Immersion Cirdulator) Swid by Addélice (Immersion Circulator)
- Pearl by Julabo (Immersion Circulator)
- SousVideMagic by FreshMealsSolutions + Bubbler (PID Controler SVM-FMM1500D)
- SousVide Supreme (Unstired PID controlled water bath)
- Sous Vide Chef of Vac-Star (Immersion Circulator)
Julabo is known as the European leader in manufacturing Constant Temperature Circulators used for research, science and industry with a reputation since 1967. Some weeks ago Julabo launched the Fusion Chef Immersion Circulator series devoted to sous vide.
I received some days ago the Pearl an Diamond immersion circulators and could not stand giving you my first impressions of these fabulous pieces of sous vide equipement. Today I’ll show you the Pearl and will post tomorrow about the Diamond. I’ll make a full review of these equipements during the next days and will share my conclusions with you.
The Pearl is sold with a protection grid which is a good point as protection grids are usually sold separatly at EUR 100 . The protection cage is fixed with 4 screws on the down part of the casing which is, in my opinion, not really practical if you want to proceed to a fast cleaning of the immersion circulator after each use.
Pearl’s price list is EUR 899 (excl. VAT?).
Main specifications :
- Temp. range: 20°C to 95°C
- Temp. stability: ± 0,03°C
- Power: 2,000W
- Circulation pump: 14 l/min
- Low-level water alarm
- Safety protection grid