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Creamy veloute Red Kuri Squash, low temperature poached egg and Ham chips

by on Oct.03, 2013, under Recipes


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
Stock cube
Eggs: 6 extra fees
Slice of ham: 6
Cooked chestnuts (optional): 60g
Salt and pepper

PREPARATION

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.

Bon appétit!

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I have tested for you the LEWHIF. The chocolate without calories!

by on Oct.09, 2012, under Uncategorized

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.

 

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FreshMealsMagic (Sous Vide Bubbler + SousVideMagic 1500D) Review

by on Jul.04, 2010, under Equipments & Accessories

In June 2009 I purchased the SousVideMagic 1500B and my review was globally very positive.
In August 2009 FreshMealsSolutions spread the information about a new product, a “Bubbler” called FreshMealsMagic (FMM). Prior to the launch of the FMM, this new device has been commented in this post.
I also have to admit that I was doubting on the capability of the FMM to stabilize in an accurate way a waterbath.

The core product of FreshMealsSolutions is the SousVideMagic PID controller (now the 1500D version). In my opinion, the main improvement of this PID controller version is the 2nd digital screen (green screen on the above picture). Setting the temperature and the cooking time becomes easier and “readable”.  A second screen indicating the cooking time is a function that is strangely not implemented on most Immersion Circulators.

The bubbler (FMM) can be summarized as a heater element together with a probe and a hose expulsing air. The FMM replaces the usual ricecooker plugged to the SousVideMagic. Therefore the FMM offers the possibility to use pots of any size. Potentially the FMM and the SVM become highly versatile.

The Bubbler solution (contrary to immersion circulators that are using a circulation pump) needs a new device to pulse the air: a small air pump (see on the 2 above pictures). For non American users, the input power cord and an adaptor for the pump should be purchased in you own country (approx. EUR 20 alltogether).

Bubbles generated by the pump create a significant movement in the polycarbonate container provided with the FMM kit.

I tested the temperature accuracy of the FFM together with the SousVideMagic controller. As from now I made a technical test without cooking food stuff. For that purpose I used my Thermoworks K type thermometer. The test was conclusive. I tried to find cold spots (once again this test was done without any plastic pouches) and globally the temperature was almost the same everywhere.

Regarding temperature stability: I filled the container with 12 liters of water at 35°C (starting temperature). I set the PID controller to 56°C. The SVM 1500D is 2,000 W and therefore reached the target temperature quickly. I haven’t tuned the SVM and the stability of the temperature was nevertheless very good (in the range from (55.9°C to 56.3°C).

Storing the SVM sous vide kit can be done easily in the polycabonate container provided in the kit.

To sum up:

  • This new sous vide kit makes FreshMealsSolutions entering in the world of the versatile sous vide equipments.
  • Temperature accuracy is very good (I have not especially insulated the container at the occasion of this review).
  • Temperature stability seems good but I should do futher tests cooking some food.
  • I like the possibility to check the temperature and the cooking time at the same time!
  • Main drawback: this sous vide piece of  equipemnt is composed of 3 devices and 7 cables…what a mess!

Cost of the SousVideMagic 1500D (PID Controller) + FreshMealsMagic (Bubbler):

  • SousVideMagic 1500D: USD 160
  • FreashMealsMagic: USD 140
  • Sending costs to Europe: USD 110
  • Custom duties (Europe): EUR 50
  • Input power cord and socket adaptor: approx EUR 20.

Grant total (1 EUR = 1.25 USD): approx. EUR 372 (USD 446).

JF

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Anthology of compressed fruits (under vacuum)

by on May.22, 2010, under Equipments & Accessories

Today I had time to experiment “compression” with my vacuum chamber sealer. To put a juicy fruit under vacuum is an issue with clamp vacuum machines as liquids can get inside the machine and break it. Vacuum chamber sealer machines are designed in a way that liquids can be put under vacuum. The vacuum is also much stronger with a vacuum chamber sealer compared to a clamp machine.
Compressing fruits such as watermelon is often described on cooking books or on some blogs. I was very curious to see the result on the texture of the fruit and also on the flavor.

Fo my first try I took a green apple I have cut in thin slices. I added a bit of gin inside the pouch, set the vacuum chamber machine at the maximum and here is the result. A fantastics translucent apple slice. I have also particularly appreciated the combination apple/gin.

My other tries were watermelon, melon and banana with rhum ans sugar cane. As you will se bellow, colors of watermelon and melon are getting very intense. The visual effect is fantastic!

On these picture you will realize how different is the color of compressed melon and watermelon compared to uncompressed ones. The texture is also very different, especially for the melon.

Then, what about the flavor? In my opinion watermelon compression doesn’t improve the flavor. I have added in the pouch some watermelon juice as I though this would raise the flavor…but it didn’t work.

Melon was in my opinion more interesting. The texture was getting more compact than with watermelon and the color became incredibly orange. In the mouth the compressed melon was unfamiliar. I can’t say it was better than the uncompressed one but this was an interesting feeling.

Jean-François

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Hey Mr Manager! Do you call this medium rare?

by on Apr.24, 2010, under General Topics

Some days ago I visited a friend of mine in Switzerland who proposed during my stay to go to a thermal bath. This place was great with a beautiful exterior bath, whirlpools, slides…and a steam-bath announced to be at 55°C.

Fifty five degrees, this number rang a bell in my obsessed sous vide cooking freak mind.
Would a piece of beef filet be cooked properly with a medium-rare doneness if stored sous vide in this 55°C steam-bath?
In theory yes! So why not trying it? My friend was very embarrassed and was not enthusiast bringing a cut of meat in a public area where hygiene is taken very seriously (Swiss people take very much care of hygiene, especially in a pool).
The day after we put under vacuum a very thin slice of beef filet (2 cm) and went back to the thermal bath.

We have hidden the pouch behind a post so that nobody finds it during 2:35  hours cooking time. According to Douglas Baldwin tables, a 20 mm cut of beef, should reach 55°C core temperature in 1:37.

Therefore we had to cool our pouch before bringing it back home to sear it and eat it. Kneipp therapy circuit help us for that purpose. Kiepp therapy consists of treatment with cold and warm water. One of the pool shown on the above picture is very cold (approx. 6°C).

Then we immersed our beef filet in this 6°C bath during 20 minutes…this was kind of funny because our pouch swam several times in the bath due to the water steam caused by the poeple walking inside. It was very difficult for me to fix it behind this pipe…and very embarrassing for my friend who was hiding himself in the whirlpool.

As you can see we planned everything, especially the insulated bag where to place the pouch on the way back home.

Unfortunately our beef filet did not reach our expectations. The meat was too raw and far from a medium-rare doneness. Nevertheless you’ll notice the meat is evenly cooked which is a good point. We have decided, for safety reasons, not to eat the meat.

Anyway we came to the conclusion that this steam-bath bath couldn’t be at 55°C.

Then, what is the next step? Making a complaint against the thermal bath? Asking for the manager and show him the proof that he cheats  on the temperature of the steam-bath? Hey Mr. Manager, do you call this medium rare?

Funny day.

Jean-François

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