Brussel Sprout Kimchee, Check

Out of Brine (24 Hours)

Finished Product

59.5 Degrees C Lobster/ Shellfish Cookery...

I used the French Laundry Beurre Monte and the Circulator during service last night for my Lobster tails and U-4 Jumbo Shrimp...(15 mins@ 59.5 Degrees C) The Final texture of the shrimp and lobster cannot be duplicated in any other cooking technique. So tender and succulent.

Oldie but defenitely a goodie....Caviars

Coconut 5 spice Curry Caviar for our Banana Napoleon Dessert on the New Years Menu...

So it's new years coming up and I haven't used my 96 dropper for caviar since the beginning of 2009 when I started messing with my first hydrocolloid sodium alginate to make caviar's. It's crazy how much you learn in a year of hard work and dedication to the craft you love. Once was hard and frustrating is now a fun, fairly easy and enjoyable thing to do. Happy new years everyone, I'm looking forward to 2010 for sure...

Brussel Sprout Kimchee...

Ordered a case of Brussels to test out the Brussels sprout kimchee finally and maybe serve it on a dish for new years. I basically did a quick salty brine over night and its sitting in the refrigerator as of right now. I cryovac'd the liquid, shaved baby carrots, and English cucumbers to speed up the process as well. I didnt mean to but I compressed the cucumbers at the same time so I guess it's going to be a Brussel Sprout, Compressed Cucumber Kim Chee. Finally product pictures and reviews to come.

Follow up...Soft Boiled egg @ 64 Degrees C (1 hour)

Soft set whites and a creamy yolk...eggs benedict anyone?

48 Hour Beauty...

Out of the water....
Perfect Medium Rare through out the entire cut of meat...Short rib has the texture of prime rib...Success

Kona Lager 48 Hour Sous Vide Short Rib...

The goal of the perfect short rib for new years is maintaining nice medium rare pink all the way through but literally falling apart like a great braised piece of meat should. This is a hard goal to reach using a traditional classic braising method so I will be using the thermal circulator to achieve this.

Hard sear on all sides...
Chill down to 38 degrees F

Bag with butter, thyme, demi, salt and pepper, and a little Kona Long board Lager

57.2 Degrees C (135 degrees F) for 48 hours

The time allows the short rib to break down the natural tissues in the short ribs, making it a succulent and tender piece of meat...pictures to come...see you in two days.