Harry Cobean
Executive Chef
there is nothing new about "sous vide" my fellow gastronauts,french chefs have been cooking food in waterbaths for centuries.originally,and occasionally now they use pigs bladders.i saw michel roux jnr cook this on tv & have always wanted to have a go.it is served at la gavroche in london & cooked in a pigs bladder,the chicken is poulet de bresse & they use truffles.i can only dream of dining at gavroche,can't afford bresse chicken or truffles & you try buying a dried pigs bladder
! i used a cooking quality food bag DO NOT USE ANY PLASTIC/POLYTHENE BAG THAT DOESN'T SAY IT IS SAFE FOR COOKING,a corn fed f/range chicken & chestnut mushrooms/truffle flavoured oil.it is the best tasting/most moist chook i have ever eaten.my ingredients for two people were:
a)1.2kilo(2.25-2.50lb)corn fed free range chook
b)2 or 3 chestnut mushrooms
c)35 grms(about 2ozs)dried porcini mushrooms
d)truffle flavoured oil
e)2 chicken stock gel pots
f)madeira,marsala or olorosso sherry...i used sherry
g)double(heavy)cream
THE METHOD
1)boil a kettle,allow water to cool a bit & pour over porchini's in a jug.about 500ml(0.75pint)
2)snip of wing tips,trim legs to knee joint & truss chicken well.you don't want a leg end or wing tip puncturing the bag
3)carefully slide fingers between breast meat & skin to loosen skin from meat.
4)mandolin/slice fresh mushrooms in wafer thin slices & drizzle with truffle oil
5)slide slices of mushroom between skin & breast
6)pour porcini's through a sieve lined with kitchen paper to catch grit,into a jug
7)pop the chicken,half the porcini's,a stock gel pot,a glug of your booze & a glug of porcini liquid in the bag & tie up tightly with string.
8)gently lower into barely boiling water then cook with lid on,turning bag occasionally for 1.25/1.5 hours.the water must only barely bubble a teensy weensy bit,so only just simmering.that is the art of sous vide.
8)while chook is cooking boil to reduce the reserved porcini liquid with the second stock pot,add a splash of booze,a glug of cream,simmer til shiny & coats the back of a spoon.
9)take chook out of bag,rest 10 mins,carve into portions not slices,pour over cream sauce,serve with veg of choice.i steamed baby carrots,colourful brassicas & put some girolle's in the sauce.
if you don't fancy doing the skin/meat/sliced mushroom thing then don't! just miss that bit out
sous vide?schmoo vide!!
! i used a cooking quality food bag DO NOT USE ANY PLASTIC/POLYTHENE BAG THAT DOESN'T SAY IT IS SAFE FOR COOKING,a corn fed f/range chicken & chestnut mushrooms/truffle flavoured oil.it is the best tasting/most moist chook i have ever eaten.my ingredients for two people were:a)1.2kilo(2.25-2.50lb)corn fed free range chook
b)2 or 3 chestnut mushrooms
c)35 grms(about 2ozs)dried porcini mushrooms
d)truffle flavoured oil
e)2 chicken stock gel pots
f)madeira,marsala or olorosso sherry...i used sherry
g)double(heavy)cream
THE METHOD
1)boil a kettle,allow water to cool a bit & pour over porchini's in a jug.about 500ml(0.75pint)
2)snip of wing tips,trim legs to knee joint & truss chicken well.you don't want a leg end or wing tip puncturing the bag
3)carefully slide fingers between breast meat & skin to loosen skin from meat.
4)mandolin/slice fresh mushrooms in wafer thin slices & drizzle with truffle oil
5)slide slices of mushroom between skin & breast
6)pour porcini's through a sieve lined with kitchen paper to catch grit,into a jug
7)pop the chicken,half the porcini's,a stock gel pot,a glug of your booze & a glug of porcini liquid in the bag & tie up tightly with string.
8)gently lower into barely boiling water then cook with lid on,turning bag occasionally for 1.25/1.5 hours.the water must only barely bubble a teensy weensy bit,so only just simmering.that is the art of sous vide.
8)while chook is cooking boil to reduce the reserved porcini liquid with the second stock pot,add a splash of booze,a glug of cream,simmer til shiny & coats the back of a spoon.
9)take chook out of bag,rest 10 mins,carve into portions not slices,pour over cream sauce,serve with veg of choice.i steamed baby carrots,colourful brassicas & put some girolle's in the sauce.
if you don't fancy doing the skin/meat/sliced mushroom thing then don't! just miss that bit out
sous vide?schmoo vide!!
Attachments
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D'oh! That's plenty warm enough. I'ts 212F. I was thinking it has to get to 160 to be safe, but it does. I was mixing Fahrenheit and Celsius.
