I need to knock out some chicken stock so I invited two culinary kiddies to help. Since the stock wasn't going to take all day, I added a few other recipes to play with. Since I was going to have a bunch of food cooked I invited a few friends over. Hence 6 litres of chicken stock turned into enough food for 20 which was all devoured by 10.
Modified CS Chicken Liver Pâté. This was a bit later getting in the water so it is coming to an Oscar party tonight.
Centrifuge Butter. Heavy cream 15,000rpm at 5°C for 1 hour.
Brioche Toast. Some mini loaves from the freezer. I'll knock out some brioche this week to restock.
A P'tit Basque to go with the brioche. I found some
Tête de Moine that I will use tonight.
The girolle produces rosettes of cheese that is a stupidly good way to eat said cheese. Note the single wheel of cheese is just enough to feed 10 adults.
Pig trotters stuffed with house sausage of garlic, thyme, juniper and pistachios. All on a bed of SV green lentils.
Lamb Loin Roast. Spine removed and held together with meat glue. Cooked in a low oven rather than SV like last time. Still need to play with oven temps to get the skin crisper.
Carrots and Indian Eggplant. The eggplant is dressed with caramelised yogurt. Bag the yogurt and place in a pressure cooker at full pressure for 30 minutes. Blend the yogurt to form a sauce. The bag will expand in the PC and may block the vents including the safety release. Use the smallest bag possible in the largest PC you have.
Canelés and Dents de Loup as dessert. I was playing around with silicone molds for the canelés. Nice size and texture but the colour is not there yet.
Not shown is the green salad with Rosé vin, Apple brandy sauce for the pork and harissa for the lamb.
I don't have images of the SV eggs (60°C, 62°C, 65°C, 68°C, 70°C, 72°C), Buddhist style chicken or picanha that was done to show/practice the guys in SV.
I will finish the crunchy s'mores, the SV pâté de campagne, and beef tendon salad today to occupy myself. The mountain of ground pork and chicken thighs will become sausages tomorrow.
