ironchef
Executive Chef
Been pretty busy with work for the past few months. A few things that I've been able to play with:
This is some Shelton Farms organic free range chicken cooking sous vide with a thermal circulator. We get the chicken whole and then butcher them. The breast and thigh meat are molded and formed into a roulade style with plastic wrap. The rest of the chicken is used for stock. The chicken is then cooked sous vide for about 2 hours or so then chilled. After that, the chicken is then wrapped with serrano ham, seared golden brown on all sides, and pan roasted to order:
Once the chicken is done, it's chilled, unwrapped, and stored in the fridge until service. Although it's ultra tender, it doesn't look too appetizing in this picture. This is pre-seared and pre-wrapped of course:
Unfortunately this one came out a little blurry, but this is fresh airflown hamachi, straight from Japan. They catch the fish, butcher it, seal it in cryovac bags, and fly it out immediately. This is how the fish looks right after it's removed from the bag, before butchering:
Lots going on at work, no time to post. Hope everyone is doing well.
This is some Shelton Farms organic free range chicken cooking sous vide with a thermal circulator. We get the chicken whole and then butcher them. The breast and thigh meat are molded and formed into a roulade style with plastic wrap. The rest of the chicken is used for stock. The chicken is then cooked sous vide for about 2 hours or so then chilled. After that, the chicken is then wrapped with serrano ham, seared golden brown on all sides, and pan roasted to order:
Once the chicken is done, it's chilled, unwrapped, and stored in the fridge until service. Although it's ultra tender, it doesn't look too appetizing in this picture. This is pre-seared and pre-wrapped of course:
Unfortunately this one came out a little blurry, but this is fresh airflown hamachi, straight from Japan. They catch the fish, butcher it, seal it in cryovac bags, and fly it out immediately. This is how the fish looks right after it's removed from the bag, before butchering:
Lots going on at work, no time to post. Hope everyone is doing well.
Last edited: