Probably our most extreme was Moto, my sister made it a couple of times but the owner did himself in before I had a chance to try it. I approach the molecular cuisine with caution but Juan Mari Arzak's version was wonderful and I think he is considered the father of the movement (at least in Spain).
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LN2 has a bad press in uk after some poor H&S at a cocktail bar ended up with an 18 year old getting a badly perforated stomach!
I believe the fat duck still uses it at the table to 'cook' stuff.
http://www.dailymail.co.uk/news/art...drinking-trendy-liquid-nitrogen-cocktail.html
http://www.telegraph.co.uk/news/ukn...trogen-shot-still-suffers-agonising-pain.html
I believe the fat duck still uses it at the table to 'cook' stuff.
http://www.dailymail.co.uk/news/art...drinking-trendy-liquid-nitrogen-cocktail.html
http://www.telegraph.co.uk/news/ukn...trogen-shot-still-suffers-agonising-pain.html
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The sous vide followed on the practice of poaching in butter perfected by a chef in France in order to make the perfect fail safe fois gras. As far back as 1977 I used to take carefully trimmed chicken livers soaked in cream for several hours then drained, seasoned including a touch of Cognac and poached under butter to a uniform and beautifully pink 165F. Pounded through a sieve, mixed with a little glace de veau, put in ramekins covered with a layer of the poaching butter and chilled, it made a nice sub for fois gras with an elegant presentation on a student's budget.
Yes, try if you can. I drink that stuff drop by drop to get out the last bit of taste.
Mamselle and I went on an arranged tour of the West of England in 1976 and a faux fois gras in which the chicken livers had been soaked in cream, touch of cognac, pepper and gently cooked with mashed apple (i.e. non-sous vide). The rest of the recipe is as you mention. The apple provides a bit of pectin to hold together. The inn we stayed at is no longer, the locale was Somerton, Somerset.
I like tomato juice, that why I go to the trouble of homemade. This week, the y have Heinz, 1.36l can for $1.33. Honey just bought me 4 cases (12 per) . Almost enough to fill the tub.
Damn Call you will explose ! Heinz is good but too much sugar in it, addictive... add some piment to mask a little the sugary side and it makes some a best leg(th)al drug ever made ! Too Dangerous... me prefer the cat's foie gras of Thailand !
I will add, the Heinz is to the humans what the water is for the Gremlins.... just avoid it .... or add it with oyster sauce and the black japoneese sugary sauce I forgott the name but you find everywhere in the bled (local tables) in Japan for grilled meat !
I will add, the Heinz is to the humans what the water is for the Gremlins.... just avoid it .... or add it with oyster sauce and the black japoneese sugary sauce I forgott the name but you find everywhere in the bled (local tables) in Japan for grilled meat !
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