Go to the Recipe: Green Eggs and Ham
Spectacular! Can't wait to try this! Love the step by step. Thanks! I'll have to try this to celebrate Dr. Seuss's birthday!
Looks fantastic. Two questions: 1) Why cook the eggs in a bag when in other circulating bath preparations, they can been cooked without one. 2) Could you demonstrate technique for removing shell from the soft cooked egg in a future video?
Easier to pull a bunch of eggs out of the bath if they're in a single bag, and it also avoids the risk of an egg breaking and making a mess of the bath. And, yes, we'll get some more egg demos up in the future.
Seems like a lot of work for the ham. Why cook it first, given that it's already cooked, only to cook it again (i.e., deep fry).
- originally posted by LeechMan SIddall
Mark — Are you asking about why we microwave the ham before we deep-fry? Microwaving helps dehydrate the meat and break down the connective tissue that holds the muscle fascicles together, so that we can pull it into fine stands. The final deep-frying step dehydrates those stands enough to get them crisp.
As the attached photo show's I made this for Easter brunch. I couldn't get the ham to peel down to fine enough strips so I subsitituted some bacon for crunch. It was a real, surprisingly even the little kids liked it.
My egg
It was supposed to be a mountain, but the top got stuck in the bag. Working on a parchment lined, heavy paper stock cone that I can use a mold post-sous vide.
Can you tell me what seive brand do you use?
We use a variety of brands, but they are all called laboratory test sieves. Most of the recipes link to the sieve we used on Amazon
Well, they link to OXO which is defenitely not the one you are using and choosing between lab seives I get puzzled thinking how fine will be to fine for most kitchen applications. Lab models have their fineness measured in micrometers /µm/ so what is the number I should shoot for to make silky purees, pates, soups, sift flour and cacao?
My interpretation of the dish. My sieve turned out to be too fine for letting any of the peas through, so I served it unsieved. But I liked the mushy texture too.
Can I replace the duck egg with regular? can´t find duck eggs here in town!
love it thank you
