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Modernist picnic

John_Davies_66346

Each summer a group of my friends go to a local winery for a picnic lunch. It's our day of sharing new foods and new cooking techniques, as well as a general catch-up. In some ways it is a food competition but friendly.

This year I'm exploring different modernist techniques. But so many of them seem to end with "serve immediately".

So what should I be looking into to impress but not require a full kitchen on site. But I would not be at all against taking my iSi Whipper or other portable items.

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Comments

Chris_Young_80640

So the Salmon 104 on the ChefSteps website is a great dish for a picnic. Portions can be prepared well in advance and simply put together at a picnic. Link here: http://www.chefsteps.com/courses/accelerated-sous-vide-cooking-course/salmon-104-deg-f

Mason_Perry_34060

I had some thinly sliced chuck roast that I cooked sous vide on sunday night, I ate it cold on some bread with a piece of swiss and some mustard, if someone told me it was prime rib I wouldn't have doubted them. Cold chicken sliced like lunch meat is also good. I put some in a grilled cheese last week.

seijoed

There are several cold applications you could make.

Chicken served "sashimi"

Salmon cold

Custards and cheese cakes

I often make "sandwich" meat from cheapo roasts.

Veg is fantastic both warm and cold, that is easy to heat in a pan.