VEGETABLE STOCK CUBES INGREDIENTS : 16 shallots 32 spoonfuls of extra virgin olive oil 8 stalks of celery 4 carrots PREPARATION : 1. Finely chop the shallots, celery and carrots. 2. Pre-cool the LIFE blast chiller to -25°C 3. Partly fill the silicone mold 01 with the shallots and a spoonful of extra virgin olive […]
CHOCOLATE MOUSSE INGREDIENTS : 200 g of chocolate fondant 150 g of pistachio granules 120 g of butter 100 ml of whole milk 4 eggs PEPARATION : 1. Pre-cool the blastchiller to -10°C. 2. Pour the milk into a pan and heat to a temperature of 75°C. Cut the butter into small pieces and add […]
Vanilla Bean Ice Cream Ingredients: 6 each / 100g Egg yolks 1 C / 238g 2% Milk 1 C / 253g Heavy whipping cream 3/8 C / 85g Sugar 1 Tbsp / 14g Vanilla bean paste 1/2 tsp / 2g Kosher salt Direction: Place all ingredients in a blender and blend until smooth on low. […]
Turkey Coldcuts Ingredients: 1 Boneless, Skinless Turkey Breast 1 Tbs Olive Oil ½ C Apple Cider Kosher Salt and Black Pepper, to taste. Spice Rub of your choosing (Optional) • FOR SANDWICHES: Bread of your choosing Crisp Romaine Lettuce Condiments of your choosing Fresh Tomato Slices Direction: Set the Sous Vide Professional™ to 147°F/64°C, with […]
Sous Vide Beef Tenderloin Ingredients: 2 Turkey Breasts, boneless 2 Turkey Thighs, boned out 2 cups Sous Vide Stuffing – Reserve for thighs in Step 7 4 T Duck Fat • FOR THE SALT BRINE: 1 g Water 256 g Kosher Salt 1 15 g Sugar 5 Sprigs of Thyme 3 Sprigs of Rosemary 3 […]
Sous Vide Confit of Duck Leg & Breast Ingredients: • DUCK LEGS 2 Duck Legs, Frenched 240 ml Coarse Kosher Salt Dried Thyme 3 Dried Bay Leaves 6T Duck Fat, reserve 2T for searing • DUCK BREAST 2 Duck Breasts (1 inch / 25mm) 3 Duck Fat Kosher Salt and Black Pepper, to taste Direction: […]
Sous Vide Butternut Squash Ingredients: 2 Butternut Squash, peeled, seeded and large dice 6 oz Turkey Stock (May substitute chicken or vegetable stock) 1.5 oz White Truffle Honey (Reserve .5 oz for garnish) Sage leaves, for garnish Kosher Salt, to taste Direction: Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide […]
Sous Vide Beef Tenderloin Ingredients: 1 Beef Tenderloin or Chateaubriand 2-6 lbs 2-4 Sprigs of Fresh Thyme Black Truffle Oil, to taste Kosher Salt and Coarse Ground Black Pepper, to taste Direction: Set the rear pump flow switch to fully closed and the front flow switch to the maximum flow to ensure proper circulation. Set […]
Sous Vide Beef Short Ribs Ingredients: 4 Beef Short Ribs, on the bone, 6-8 inches/15-20cm 2T Rendered Beef Fat per portion (Olive Oil may be substituted) 2C (473mL) Beef stock or favorite marinade 4 Sprigs of Thyme 1t Roughly Chopped Black Peppercorn Kosher Salt and Coarse Ground Black Pepper to taste. Olive oil or butter […]
Smoked Baby Back Ribs Ingredients: 2 Full slabs of Baby Back or St. Louis Style Pork Ribs, cut into four half slabs. 2 cups (480 ml) tomato ketchup 1 cup (240 ml) chicken stock ½ teaspoon Sriracha (Thai Chili Sauce) 1 teaspoon soy sauce 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon onion […]
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188/6 Supalai Premiere Ratchthewi Building, Petchburi Road, Thanon Petchburi, Ratchthewi, Bangkok 10400
