Sous Vide Eggs

Here are some eggs we sous vide at 63 degrees for 2o minutes.  My banquet cook Andrew at the Jacksonville Inn experimented with just the right time and temperature for these great results.  They went great on our House smoked wild Columbia River Sturgeon we did for a party of 300 for my last big party off site.  Worked great!  We were cracking them on site.  Beautiful… 

Sous Vide Chicken with Oregon White Truffles

Here is the first dish I made today using my truffles for Sunday Brunch.


Modernist Cuisine Has Arrived…


Some Stats on the book:

Total number of pages in Modernist Cuisine: 2,438
Total word count: ~1.1 million
Number of photographs: 3,216
Number of images shot for the book: 147,000
Total size of image file library: 2.8 terabytes
Number of annotated cutaway illustrations: 36
Total number of recipes: 1,522
Example recipes: 379
Recipes in parametric tables: 814
Component recipes in the 49 plated-dish recipes: 239
Total weight: 43 pounds
Total weight of ink: 4 pounds
Cost: $625


Here is a slide show of the unpacking of the 4 (FOUR!) inner boxes..


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Modernest Cuisine is Coming!!

Should be seeing this 40 pound cookbook arriving any day now thanks to some generous benefactors.  They say the ink alone weighs almost 5#.  Cost to have KINKOS simply photocopy this in black and white?  $180.00


3D Food Printers Are Here…

Imagine a printer that has, instead of toner cartridges, food cartridges.  And these printers are able to “print” 3D food with lasers that “cook” the food, pixel by pixel to the precise temperature.  Well, they’re real.  They’re here.  This has been the topic of conversation in the kitchen for a couple months now.  I seem to be the only one that says “Cool…  Bring it on!”  My attitude seems to be in the minority.  Mostly, others say “ewww….” or, “can’t imagine that food tasting good at all!”  Yeah, yeah…  This technology is in it’s infantcy.  It needs to be developed.  Remember, fast food has long been considered sub-standard or poor quality, tasteless.  Yet people continue to go.  McDonald’s advertises “Billions and Billions Served”   I’m a 4 star chef who has been through a drive thru once or twice in my day.  Here are some possibilities to ponder:

We are great at producing food.  We have become very efficient.  The problem is, by the time the produced food is sold to the end user, much of it has been thrown away due to waste, spoilage, mishandling, etc…  Much food expires before it’s sold.  Thrown away.  With this technology, the food can be preserved onsite or nearby and made into these cartridges offering 100% utilization with a 25 year+ shelf life.  Eww??  Maybe.  We’ll see.  Let’s ponder further:

Imagine a disaster happening where people are cut off from food supplies due to some natural or man made disaster.  These printers could be brought to these areas and people could “print” food to keep from starving.  These printers could also be used to prevent 3rd world hunger and starvation.  But wait, let’s ponder further:

Imagine an ATM that “Prints food”.  You walk or drive up and punch in your order.  It’s printed on the spot and cooked at the same time so it’s fresh.  Imagine that.  Would it taste good?  A printed Big Mac and fries?  Time will tell.  I would imagine the price of this food would be drastically reduced because you don’t have to warehouse all this perishable food until it’s ordered, shipped and stored ready to be cooked.  Nor do you have to pay cooks or cashiers.   I don’t think it would REPLACE any leg of food service from gourmet dining to fast food.  I just think it would create another tier of food service.  But let’s ponder this further:

You’re at the drive through and swipe your payment card and place your order.  What if your card was linked to your physician?  Or perhaps your health records?  Perhaps you’re on a reduced sodium diet, low sugar, wheat free, gluten free, allergies…  Your food could be printed with your dietary needs already factored in.  High cholesterol?  Your food will be printed with ingredients that would be beneficial.   Man, this could change everything.  Computer programmers would be the next level of chefs.

Don’t think it could happen?  I wouldn’t be surprised if this was reality in the next 10-20 years.  Here’s a link to an article that has some great info and photos.  Dig it.  No more world hunger, diabetes, obesity, or many other food related illnesses.  Seriously?  Yeah.  This is the type of thing that the President says we should be working toward to win the future.

Nathan Myhrvold on Freakonomics Radio

Here’s a good interview with Nathan Myhrvold, author of Modernist Cuisine, that explains how modern science is changing how we cook.  They talk about how modern kitchens are being over run by scientists.

Also check out the extended interview with comments from Alice Waters.

Interesting stuff.

New Duck, Version 1.2

Here is the process for our new duck.  I took whole ducks, skinned them and blanched the skins.  I then glued the skin together with Activa to form a block.  Then I shaved the skin on a slicer and reattached the skin with more Activa.  Then I sous vide it at 130 deg for 3 hours.  Final plate up coming.

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