Comments on: stove top sous vide – a water wing on the high seas of haute cuisine

By: Chiriqui Panama

Chiriqui Panama — Wed, 12 May 2010 11:18:13 +0000

I hope you would not have reservations if I put up a part of this site on my univeristy blog?

By: Sexie Food Lover

Sexie Food Lover — Wed, 20 Jan 2010 00:35:18 +0000

Wow! I really like the sound of this process for salmon or maybe even ocean trout. I agree the salmon roe to finish would be perfect. Did 18 mins of poaching overcook the salmon? Did you come up with an ideal temperture? (assuming the thermometor is back from holidays)
marcus

By: on taste and texture | the love diet blog

on taste and texture | the love diet blog — Sat, 09 Jan 2010 18:36:12 +0000

[...] into every recipe. Sometimes we succeed in blending four or more, (like the highly experimental sous vide salmon with cold fennel and dried apricot slaw topped with salmon roe – 4 textures, 2 [...]

By: stove top sous vide – a water wing on the high seas of haute … Lemon Me

stove top sous vide – a water wing on the high seas of haute … Lemon Me — Sat, 09 Jan 2010 06:44:50 +0000

[...] original here: stove top sous vide – a water wing on the high seas of haute … tags: containing-cayenne, daily, empty-pot, going-straight, little-tricky, meat, [...]