www.sousvidesupreme.com/index
Now you can sous-vide at home. Check it out, only $399!!!
Tuesday, November 10, 2009
Sous-Vide at home!!!!!!!!
www.sousvidesupreme.com/index
Now you can sous-vide at home. Check it out, only $399!!!
Chef Brook.........a DAD!!!
On Saturday Chef Brook become the proud father of a beautiful baby girl named Eva. All of us here at Sawgrass are excited for Brook, Sara, and Eva and all of the fun the will have in the future.
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!
Pork Belly
Pork Belly here with 2 spice rubs. One is 5-spice based for a Pacific Rim preperation and one is a black pepper-corriander based. Pork belly is basically "Fresh Bacon," and it will be part of our pork trio for the gourmet society.....if every thing goes as planned!
Preparing for Liquid Nitrogen!!!
This will be the well where we can hold the liquid nitrogen. The bowl is nestled in some spray insulation to help slow the evaporation. Liquid nitrogen is always converting back to a gas, but this will help slow the process. We will be preparing dip-n-dots for our next gourmet society dinner. If...... i can get my hands on some liquid nitrogen!
Thanks Mike.
Monday, November 2, 2009
JRB STUDIOS - Member Guest Ice Pics
Special Tahnks to JRB Studios for taking such great pictures of our ice scluptures
Saturday, October 24, 2009
Les Petite Gourmets III
Awesome Class today!!! Thanks to all my students for making this soo much fun!!Thursday, October 22, 2009
Monday, October 19, 2009
Ladies Member Guest
Special thanks to Thomas Harrel for the Great Wine Tasting!And for helping me lift all that ice.
Friday, October 16, 2009
Thursday, October 15, 2009
Ladies Tea Time
During the Men's Member Guest we put on a great Tea Party for the Ladies. The Presentation and Food turned out great and the Ladies of Member Guest had a wonderful afternoon.
Whipped Hollandaise
During a discussion with Chef Mike Ramsey (Jacksonville Country Club) and Chef Marcos (San Jose Country Club), they spoke of a whipped Hollandaise, cooked sous vide, and charged in a whipped cream canister. Well I figured I would try it out at my gourmet dinner. We vacuum sealed 1 lb of butter with 4 egg yolks a squeeze of lemon, and a dash of Tabasco. Droped it in the water bath at 144 degrees for 30 min. the fill the canister. We charged it with 2 nitrous charges and...... presto, Whipped Hollandaise.
Gourmet Society 4
Subscribe to:
Posts (Atom)
Posts
