Poached egg and sweet and sour radicchio – sous vide

Poached egg with sweet and sour radicchio - sous vide

This recipe uses the sous vide controlled temperature technique to obtain the desired texture of the poached egg.

Open poached egg with sweet and sour radicchio - sous vide

Poached egg with sweet and sour radicchio – sous vide

Prep Time 30 mins
Cook Time 1 hr
Course Appetizer
Cuisine Italian
Servings 6

Ingredients
  

  • 6 chiken egg
  • 60 g almonds
  • salt to taste
  • 500 ml peanut oil or sunflower oil or corn oil

Sweet and sour radicchio

  • 12 Radicchio salad leaves
  • 25 ml red wine vinegar
  • 10 ml red wine
  • 25 g sugar
  • 5 ml EVOO
  • 5 g salt
  • 1 pinch pepper

Instructions
 

  • Prepare the water for the eggs: set the temperature at 62°C (144°F), cooking time 1 hour. Immerse the eggs and start the cooking.
  • Prepare the liquid for sweet and sour radicchio: mix red wine, vineger, EVOO, sugar sal and pepper in a small bowl.
  • Rinse the radicchio leaves and put them in a bag for sous vide cooking, add the liquid, vacuum seal the bag. Cook sous vide at 85°C (185°F) for 25 minutes.
  • Remove the leaves from the bag, put the liquid in a small pot and heat until it is reduced as a sauce.
  • Pre-heat the oil up to 170°C (340°F).
  • Chop the almonds in small pieces.
  • When the eggs are cooked, cool down them in running water, until you can handle them.
    Break and remove the eggshells carefully.
    Coat the egg with the chopped almonds.
    Use a ladle to immerse the egg in the oil and deep fry for 30 seconds.
    Put the egg on a kitchen paper to remove the oil in excess.
  • Plate the egg, 2 radicchio leaves, three teaspoons of sauce and serve immediately.
Keyword gluten free, sous vide

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Tikka masala

Modernist Tikka Masala

In this recipe, we will prepare a modernist sous vide tikka masala chicken.

Modernist Tikka Masala

Tikka masala

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 10

Ingredients
  

For the chicken

  • 2 g ground cumin
  • 2 g ground coriander
  • 2 g garlic powder
  • 0,5 g cayenne chile powder
  • Salt and pepper to taste
  • 500 g chicken breasts

For the tikka masala coating

  • 25 g tomato paste
  • 200 g crushed tomatoes
  • 50 g onion diced
  • 10 g fresh ginger minced
  • 3 cloves garlic diced
  • 1 chili diced
  • 50 g water
  • 10 g honey
  • 10 g garam masala
  • Salt and pepper
  • 3 g agar
  • 100 g heavy cream
  • sesame oil

Instructions
 

  • Preheat the water bath to 60°C . Combine the spices in a small bowl and mix well. Salt and pepper the chicken breasts then coat with the spice mixture. Seal them in a sous vide bag and place them into the water bath. Cook for 1 hour. Remove from the sous vide bag and pat dry. Cut the chicken into 1 inch-sized cube.
  • During the chicken cooking time, heat a pan over medium to medium-high heat. Add oil and warm. Add the onion and cook until translucent, about 5 minutes. Add the garlic, ginger, and chili and cook for 2 minutes.
  • Add the tomato paste and garam masala and cook, stirring regularly, for 3 minutes. Add the crushed tomatoes, water, and honey then bring to a simmer for around 15 minutes. Salt and pepper to taste.
  • Add the agar, puree well, and bring to a boil for 3 to 5 minutes. Stir in the heavy cream then reduce the heat to just below a simmer and keep it there while dipping the chicken.
  • Stick a toothpick in a chicken cube then dip the chicken into the tikka masala coating. Set the cube on a plate, the coating should begin to harden quickly. Once the coating has set, re-dip it for a thicker coating. Repeat for the remaining chicken.
  • Serve with steamed basmati rice.
Keyword gluten free, meat

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