A blog about cooking with low temperatures. Creamy veloute Red Kuri Squash, low temperature poached egg and Ham chips. 03, 2013, under Recipes. I have recently attended an excellent cooking classe in which we prepared a very simple and flavorfull recipe. Peel the Red Kuri Squash and cut the flesh into cubes. Peel the shallots, garlic and minced them.

The mild flavors of Butternut Squash offset the rich, creamy taste of the Sage Cream and made for a delightful first plate. Shortly after, Dani brought out Saman, or Bacon wrapped Quail, which was simply divine. The flavors of the quail and bacon compliment.

Thursday, December 2, 2010. 1 get the tiniest asparagus you can find,. 2 chop an inch or so off the bottom,. 3 line a cookie sheet with foil,. 4 spray with PAM or other cooking spray,. 5 spread the asparagus on the sheet,.

The sous vide technique has been the secret of great chefs worldwide for decades. The sous vide technique involves cooking food in vacuum-sealed pouches submerged in a water bath held at a precisely-controlled temperature. This foolproof method eliminates guesswork and lets anyone cook foods with incomparable taste and texture.

Recipes and tips for cooking sous vide at home. Growing up in a Chinese household, roasted meats regularly made it onto our dinner table each week. However, given the fact that both my mother and . Sous Vide Paseo-Inspired Caribbean Sandwich. Trevin had the good idea of trying to make a Paseo-style sandwich with the sous vide. After perfecting a sous vide p.