Category: Busy Gourmet
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