Salsa verde
Remove the tomatillos from their pod. Wash tomatillos until water is clear. Don’t use soap. They will remain slightly sticky – it’s ok. Roast along with chilies, onion and chilies. Use cook gear that can handle very high heat, such a cast iron, or a comal. An iron wok, like the one in the picture,
Sous vide meat
Use palette de boeuf (shoulder blade?). It’s an inexpensive, tasty piece of meat that is usually disregarded as a “though cut”. Ideally buy the meat without bones, as the bones can be tricky to remove, and won’t fit inside the jars. We will tenderize this to perfection and turn it into gold while keeping it
Slow cooker confit pork carnitas
Pork shoulder, 68C for around 34 hours. Ideally, pass the meat through a very hot cast iron to give it a charred finishing and eliminate any surface bacteria before going into the slow cooker. However, you can throw the entire cold meat kpiece into the cooker straight from the store. In the instant Pot, use
Pollo Relleno
Ingredientes para 1 kg de picadillo ( medio de res y medio de cerdo doblemente molido) 1 cebolla gde picada 4 o5 jitomates picados De todo lo que sigue 200 gr aproximadamente – todo picado o rebanado Piñones Almendras Nuez Aceitunas Ciruela pasa Pasas Una barrita de mantequilla y poquito aceite de olivo Una taza
Sous Vide Octopus
Sous vide 82C (180F) for 4h. Finished in HOT cast iron with a bit of Olive oil, sea salt, Lime and… Frank’s hot sauce! (then added more of that mix after slicing it)
Sous Vide Fried Chicken
SV chicken breast (2h30 @ 61C with salt in the bag) + battered with AP flour and buttermilk substitute [thick greek yoghurt reduced a bit with water] deep fried 3min @200C (ish) following chefsteps’ guide. Served with chipotle sauce and feta&purge_dip (not depicted) It was very good ! The batter didn’t stick very
Sous Vide Cajeta – Dulce de Leche
Dulce de Leche – 24h @/85C. Three flavours: Vanilla, Rhum and Ouzo (Greek anise flavored alcohol) My expectations on the Ouzo jar were very low (I was really only doing it “for science”, to try something new) and it actually turned out VERY good.
Sous Vide Bavette
French Bavette 1h@54C, seared on HOT cast iron and finished with butter. Yes, i forgot to shock it, but still, it was SO good. I believe the closer english cut is flank steak. It’s always a bit tricky when it comes to beef cuts translations (ex: there are not exact equivalents)… There are threads that go