Christmas Dinner at the Kenney's

Star Chefs - The down-low on Sous Vide

Fig Stuffed Turkey Breast

If you look close, its impossible to tell how i got the figs in there and when you slice the turkey the figs don't fall out.

We took fresh turkey breasts and butterflied them. Sprinkled them with Transglutimase ( a fermented protein powder that works as a binder, also know as "Meat Glue.") Then we rolled the breast and wrapped very tight in saran wrap, Vacuum sealed them under pressure, then slow cooked them in a water bath at 165 degrees. The slow cooking took about 3 hours after which we place them in a hot oven to give a littler color. Results were perfectly cooked with a nice presentation.

This has opened up a lot of new ideas, maybe next time we add some cranberries sand maybe some fresh herbs.

Sous-Vide at home!!!!!!!!

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Pork Short Ribs?

Trying to do a play here on pulled pork. I never liked the way pulled pork presents. Always looks like food from a BBQ place. So here were trying to present it like the way short ribs look. I cut the pork butt into rectangles, seasoned with salt and pepper, and seared them off. Now to cook them tender. I vacuumed sealed them with honey and placed them into a water bath at 148.5 degrees. I think it should take about 36 hours to get tender. I'll keep my fingers crossed!

Club Manager Meeting

Culinary Academy II

Molecular Gastronomy

Menu

Trio of Popcorn

A Demonstration of Tapioca Maltodextrin using Truffle Oil,

Bacon Fat, Nutella

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Fruit Salad Soup

Sperification Techniques using Sodium Alginate

And Calcium Chloride

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Surf and Turf

Flounder and Hanger Steak Prepared Sous Vide

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Panna Cotta

Techniques of Agar, Vegetarian Gelatin

Sous Vide

Here are a few pictures of the equipment necessary for the Sous Vide cooking process. The first picture is the Thermo Circulator. It controls the temperature of the water as well as keeping the water moving. This devise can keep the water temperature to + or - 1 degree. Underneath is the Vacuum sealer. This machine can pack solid or liquid foods under pressure in a food grade plastic bag.

The Theory of Sous Vide. Your product is vacuum sealed with some flavorings. Cooked in a water bath at the desired temperature you want the product to be finished at. For example, a med rare steak would be cooked at 125 degrees. Then removed from the bag and quickly seared in a hot pan. The vacuum seal prevents not only the water from contacting the meat, but helps keep the juices in the meat. The juices that do escape are kept close to the meat creating a basting effect.

Goutmet Society August cont.

"Duck Crusted Ahi Tuna"
We took the Duck skin and binded it to some ahi tuna with Transglutimase (formented protien powder) and then seared the skin side to render the fat. The Tuna was then sliced and served with seaweed salad, Papaya Puree, and Soy Sauce.


Pork Tenderloin "Sous-Vide"
We marinated the Tenderloins in Sake and Miso for 12 hours. We cooked them "under vaccum" for 2 hours at 128 degrees. Finally we pan seared them and served the Tenderloin atop Gingered Spinach, Sushi rice, and Guava BBQ.













Dessert Sushi; Compressed Pineapple Roll;
Vitamin Water Cavair; Watermelon Sashimi;
Warm Chocolate Soy

Gorgonzola Cheese Marble

Gorgonzola, Boursin, Fontina, Pistacios, Macadamia Nuts, and Black Peppercorns and Pounded together to take on the appearance of Marble. Garnished with Figs, Balsamic Reduction, and Micro Greens



"The Gourmet Society"

1st Monthly Gourmet Society

Our first Gourmet society dinner was a great success. I would like to thank all the adventurous dinners who participated for making it a memorable evening. For the first course we took a page out of Thomas Kellers book "Under Pressure" We used compressed watermelon to create a tar-tar and used Sodium Alginate to create an "egg yolk" out of Mango. Also Pictured is a Seared Fois Gras on Brioche Toast Points, Sous-Vide Onion Confit, and Blueberry Gastrique.