ArchivesCategory: Sous-Vide

Yelp has this place as one of the hottest places in downtown… after checking out the menu , a friend and I decided to walk down the street to try it out. Blue Cow Kitchen is at 350 S. Grand, at downtown LA . The place was cute… it was at the lobby of a office tower, Continue Reading

Veal is my weakness. I admit it. If I could only eat one type of meat for the rest of my life it would probably be veal. It even beats bacon. If you follow my blog you’ve probably read my post on Sous-vide veal cheeks… Those were tremendous, a bit rich + expensive, but great Continue Reading

I made this for lunch one day, was just craving pasta and eggs… you could also add a piece of procuitto crisp to garnish. To those who doubt that a Sous-vide egg and a traditional 3 minute egg are different… read this very detailed blog post on why you are wrong. +Made this for lunch Continue Reading

This dish is easy to do if you have  a sous-vide, or take a look at my sous-vide short cuts to make your own water bath affordably. The duck is transformed in this recipe, from stiff duck leg meat, to being tender and succulent with the unmistakeable flavor of perfect duck confit.   This dish is easy Continue Reading

I took a modern twist on this classic braised veal cheek recipe. The Sous-Vide really transformed the meat making it extremely decadent and it also had a texture like no other. Truly melted in your mouth. Great with a side salad of mâche or baby arugala with lemon juice & olive oil and some potato gratin. Continue Reading