reference sous-vide recipe

Sous-Vide Lab

• Yolk in oil
  • oil 65 (or 62) 1 hour, stir gently from time to time (source: https://www.chefsteps.com/activities/perfect-yolks  and Modernist Cuisine at home.
• Perfect Hollandaise
  • https://www.chefsteps.com/activities/hollandaise
• Coleslaw
  • Mandoline a savoy cabbage (200 g), removing the center
  • Add 1% of salt (2 g) and mix
  • Slice an onion (90 g)
  • Add 1% of salt (0.9 g)and mix
  • The salt soften the onion and the cabbage
  • Peel and grate about 52 g of carrots (about 1)
  • Add 90 g of Mayo
  • Add 25 g of distilled vinegar
  • Add 13 g of grated horseradish
  • Add 0.3 g of black pepper
  • Optional for my taste: 1.5 g of celery seed
  • Mix all well
  • https://www.chefsteps.com/activities/creamy-coleslaw
• Rosti
  • Pre-heat oven 375 F or 190 C
  • 660 g of Yukon Gold Potatoes
  • 125 g of unsalted butter
  • 7 g of Kosher Salt
  • Chives
  • Shave potatoes on a mandoline 1mm
  • Stack slices and cut again 1 mm
  • Place shredded potatoes in ice water and mix to rinse well
  • Drain and dry
  • Mix with the melted butter
  • heat a non-stick pan, medium-high
  • add the potatoes and cook for 5 minutes
  • place  into the oven for 10-15 minutes
  • turn over, cook for another 15 mn
  • Add Salt & Pepper and some chives..
  • https://www.chefsteps.com/activities/pomme-rosti