Archive for sous vide

Egg yolks

Posted in Avant Garde, Chef, eggs, My Work, Wilbur Cox Jr. with tags , , , on February 23, 2016 by wilburcoxjr

Poached in a sleeve

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Octopus and it’s Ink

Posted in a chefs kitchen, Chef, eggs, Equipment, fish, greens, lobster, My Work, noodles, octopus, Pasta, Tools, Wilbur Cox Jr. with tags , , , , , , , , , , on February 4, 2016 by wilburcoxjr

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Black ink macaroni made with our extruder

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Sous vide octopus cooked on the plancha, the ink macaroni with shellfish broth, fried broccoli, trout roe

Local Venison

Posted in cheese, Chef, eggs, farm, foie gras, grains, jams and jellies, mushrooms, My Work, Pastry, Tools, vegetables, venison, Wilbur Cox Jr. with tags , , , , , , , , , on January 20, 2016 by wilburcoxjr

Sous vide Rare, Sunchoke puree, beech mushrooms, gnocchi parisienne, sour leek jam, foie gras granola

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Tenderloin of Elysian Fields Lamb

Posted in bacon, Chef, Equipment, fruit, jams and jellies, Lamb, My Work, Pastry, pickled fruit, vegetables, Wilbur Cox Jr. with tags , , , , , , on January 12, 2016 by wilburcoxjr

Whenever I use lamb saddle, I always have the tenderloins left over because they are small and difficult to cook and serve properly.  I use four tenderloins and fuse them together with transglutaminase.  They are then wrapped in bacon, sous vide to 132* and then crisped in the pan.  Served with soubise, gnocchi parisienne, pear-rosemary jam. 

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Pork Tenderloin

Posted in Chef, confit, My Work, The Greatest Animal, vegetables, Wilbur Cox Jr. with tags , , , , , , on January 6, 2016 by wilburcoxjr

Eggplant, pickled fennel, blood orange 3 ways, and pork fat confit rutabaga

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Venison Loin

Posted in Chef, My Work, smoke, vegetables, venison, Wilbur Cox Jr. with tags , , , , , on January 4, 2016 by wilburcoxjr

Sous vide and seared, smoked eggplant, golden raisin viniagrette, turnips, venison jus

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Skate Wing

Posted in Asian, Chef, Fermented, mussels, My Work, Wilbur Cox Jr. with tags , , , , on September 11, 2015 by wilburcoxjr

Sous vide to 128 degrees.  Served with Zahradka farms baby carrots, and miso-mussel vinaigrette

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