A mixed bag of stuff I have been playing with from the last month or so.
Charred carrot with a blow torch, tightly wrapped in foil and left in a 250°F oven for 2+ hours - I need to char the carrot more, but very nice.
Carrots baked for 4 hours in butter and carrot rounds. The long carrot just baked in butter at 250°F of 4 hours - very tender and nice. The carrot rounds are carrots sliced lengthwise ~1mm thick on a mandolin, salted, drained and left for 20+minutes (to make soft). Stacked, rolled and tied, then seared in butter, then baked at 350°F for 30 minutes. Tedious work but worth it.
Half price Kosher beef tongue - it pays to know your local butcher.
Beef tongue chips. Tongue corned for 10 days, SVed at 60°C for 48 hrs, sliced thin, dehydrated at 50°C ~ 2.5hrs, then fried at 200°C for 10 seconds, seasoned with salt and MSG.
Dried but not yet fried chip.
Plated of chips. CS rice puffs and beef tongue chips.
Relaxing after a day of playing the kitchen before a few friends come over for a feed.
Curried egg. Whole egg at 72°C for 35 minutes then a curry mayo made with the whites.
Lamb Pasta. Shanks and bones of two racks seared and pressure cooked an hour with thyme and rosemary. Meat, fat and some broth beaten in a stand mixer, seared and a house made bigoli pasta.
A mixed meal of roasted mashed potato (spuds roasted and flesh removed. Skins used to infuse the milk); bourbon sweet potato puree (sweet potato bagged with bourbon, and a small amount of water, cooked until soft and passed through a #40 sieve. Tastes like in has butter in it, but no dairy involved); carrots and ginger puree (carrot trim bagged with ginger, cooked until soft and then passed through a #40 sieve); Mac + Cheese roll ups (pasta sheet lined with a cheese sauce (part way between nacho cheese and melting cheese slice), rolled up, place in a muffin tin and baked until GBD); carrots 3 ways; SV blackened chicken and plain chicken breast, on a bed of caramelised onions; Roasted lamb leg on cous cous and dried fruit.
Chicken leg and potato. Leg pounded flat covered with thin sliced potato, bagged and SV 65° for an hour, unbagged and seared until potato cooked. Very hard to get the spud crisp, but it doesn't matter as the flavour in the spud is amazing.
