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Let's start off by saying that despite the title of this post, sous-vide eggs are a misnomer. With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the action. The yolk is the main nutrient source for the developing chicken embryo, and as such contains most of the nutritive value in the egg, including vitamins, minerals, and a good chunk of fat and protein.
The tight white consists of about 90 percent water with the rest being made up of proteins and a minute amount of minerals, fatty acids, and glucose.
Finally, the loose white is the part of the egg white that is not contained by the egg white membrane. As eggs age, both the yolk and the tight white membranes will get thinner and more fragile. Keep on cooking and that mesh will start to tighten up, eventually squeezing so tight that emulsions will break and the egg—in particular the egg yolk—will go from being tender and homogenous to dry and crumbly. Proteins are just beginning to unravel, causing the egg white to take on a cloudy appearance. The first big jump for tight egg whites, which at 140°F, will become firmly set enough to hold their basic shape, though the slightest provocation will cause them to crack and split. Here the whites are firm enough to let you cut through them and pick them up with a spoon, while the yolk remains raw. Tight white: Completely opaque, firm enough to break along fault lines when you cut it with a spoon. At this stage, the yolks have caught up with the whites in terms of firmness—you can easily slide a spoon or knife into the whites, but the yolks offer a bit of resistance and hold their shape much better. Finally, at the 160°F mark the loose whites have been heated sufficiently to coagulate completely leaving no watery liquid phase within the shell. Loose white: Solid but tender, it tends to peel away from the tight white in a distinct layer. Yolk: Completely firm and still malleable, but with a tendency to crack with pressed or cut. And if you like your eggs even more well done than that, then I can only surmise that you are either a) my wife or b) somebody with equally strange taste. So we've looked at temperatures, and for a long time I believed that with eggs, that was the only thing that really mattered. So I cooked eggs at each of these temperatures for times ranging from 45 minutes to 2 hours. Raw yolk that easily mixes with a white that is barely set, but can be broken up with a spoon. Slightly thicker yolk that holds peaks for about five seconds when you pour it off of a spoon.
Whites that are ever-so-slightly firmer than 45 minutes eggs (though barely distinguishable), and yolks that are as thick as tender pudding. So now that we've seen how temperature and time affect the various parts inside an egg, we can easily poach or soft boil eggs to exactly the texture we'd like them to be, right? A perfect poached egg should have a distinct layer of egg white around the exterior that is firmer than the rest of the egg. Once we've gotten our tender-and-barely-set 145°F 45-minute eggs, the only thing we need to do to convert them into bona-fide poached eggs is to, well, poach them.
To remove it from the shell, crack the large end of the shell on a flat surface, then carefully peel away a window with your fingertips while still holding the egg with your other hand. To do this, I use a perforated spoon to carefully lift the eggs before dumping the loose whites out. Swirl the water in the pan occasionally to make sure the eggs aren'y sticking to the bottom and becoming flat on one side.
Sous-vide methods can help fix these minor imperfections and also make the process entirely foolproof.
Because the slower and more gently you cook the longer it takes for physical changes to take place, with lower temperatures, you have quite a large window for perfection with eggs.
The slightly higher temperature also builds in a temperature gradient—the whites get hotter than the yolks. But what if you want a soft boiled egg that you can serve all fancy-style in an egg cup, in the half shell?
You might have noticed in the photos above that at the point in which the loose white begins to finally firm up—between 155° and 160°F—that a curious thing happens: the surface of the egg begins to get cratered and broken due to the white sticking to the inner membrane of the egg shell during peeling. Modernist Cuisine recommends either chilling boiled eggs briefly in a liquid nitrogen bath, or by torching the shells with a blow torch until they turn dry and brittle.
Of the normal methods, the only thing I've found that really make a difference—and bear in mind, this is an average difference only, as even the best laid eggs will occasionally refuse to peel cleanly—is to plunge the eggs directly into boiling water at the start of cooking, and to shock it in ice water as soon as you are done cooking. I am not 100 percent positive of exactly what's going on in that shell, but my guess is that by cooking eggs at a low temperature, proteins coagulate and cross-link slowly, giving them plenty of time to bond with the interior of the shell. As for the chilling, my theory would be that a plunge into ice water causes the egg to shrink slightly within the shell, making it pull away and thus making it easier to peel later on.
I cook my eggs just like I'd cook them for a normal three-minute egg—plunging them into boiling water for three minutes, then shocking them for a full minute in an ice water bath. Museum Victoria supports and encourages public access to our collection by offering image downloads for reuse. Images marked as Public Domain have, to the best of Museum Victoriaa€™s knowledge, no copyright or intellectual property rights that would restrict their free download and reuse. Alternative Name(s): Cookery BookRecipe book 'Sunbeam Mixmaster Cooking Guide', published by Sunbeam Corporation, circa 1951. Sunbeam Mixmaster Cooking Guide containing instructions for use and care of Mixmaster electric mixer and various attachments. We appreciate your comments and are planning an upgraded system for you to share your knowledge with us. Mum has her mixmaster still and it is still in working condition, she lost the book but wants to know if she can get a copy of the ice-cream recipe which contains golden syrup and sunshine powdered milk please?
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Head to ChefSteps for hundreds of recipes, techniques, and tips designed to get you cooking. Prolific forum member Cheryl spent the week making sausages, as well as these lovely Valentine’s candies.
Debunking a popular expression, Cheryl takes us inside her process for making homemade sausage. Join ChefSteps today for access to hundreds of recipes, techniques, and comprehensive classes. Sous vide can help you create the tenderest meats and vegetables, sure, but did you know it’s also an awesome way to make no-fail Creme Brulee? Go modern with these five powders—all integral to creating novel textures and flavors in the kitchen. Welcome to Best of the Forum (BotF), a series in which we highlight fascinating bits from the ongoing conversation happening among our awesome community of cooks.
David Henley presented us with a pretty killer photo of his Caramelized Pork Ramen with Roasted Curry Acorn Squash.
You’ve likely heard tell of the fairy dusts employed by modernist chefs to create novel textures, amp up flavor, and just generally have a lot of fun with food.
To begin playing with powders, check out these five ingredients—all available online and all essential to the modernist kitchen. Xanthan gum is a food-thickening agent that’s common to bottled salad dressings and other condiments, including ketchup and the ever-so-popular Sriracha sauce made by Huy Fong Foods.
You say you love baseball; we suspect you’re partly in it for the stadium nachos dipped in spicy, technicolor cheese sauce. Tinker-prone chefs have taken advantage of melting salts to alter the texture of great cheeses, creating slices that have all the melty, creamy quality of the plastic-wrapped stuff you’ll find on supermarket shelves, but also the wonderful complex flavors of the best fromages. Ah, meat glue—an unfortunate nickname that undersells the game-changing possibilities of Activa, also known as transglutaminase and capable of bonding proteins together to create glorious frankenfoods. Everyone loves throwing shade on MSG—the sodium salt of glutamic acid that’s used as a flavor enhancer, primarily in Asian food. Devotees of this massively popular eating plan eschew dairy products, grains, legumes, processed oils, and refined sugar. And at the risk of sounding repetitive, we should also point out the benefits of preparing veggies sous vide.
When you’re short on time, it’s tempting to order takeout for dinner—which adds up fast, and frankly often sucks.
This slow, cozy season is the best time to learn new techniques as you craft a scrumptious snack for your pajama-clad loved ones to savor while watching It’s A Wonderful Life or grappling with a Game of Thrones jigsaw puzzle.
We sometimes slice this chiffon cake riff into cubes for various deconstructed desserts, but it’s equally delicious served by the slice with a cup of tea or some festive bubbly. Pastry enthusiasts who evangelize caneles will tell you that the real things are only available in some fairy tale town tucked away in Bordeaux—where caneles originate—to which you most certainly cannot travel.


This is the only recipe on this list that comes at a price—our macaron technique is part of a comprehensive class—but you can get it half off until January 9th, 2015, and you will not find a better way to master this most festive of French cookies.
When you learn to make Kouign-amann (say: QUEEN-ah-mahn), you’re really learning to make croissant dough—also known as laminated dough. If you want to serve dessert but already feel maxed out with appetizers and mains, consider serving wine-poached pears. Don’t be intimidated by deconstructed desserts—just work through each step carefully and you’ll wind up with a beautiful presentation that always exceeds expectations. For something more classic, but equally impressive, serve our foolproof Molten Chocolate Souffle—as is, or filled with decadent Creme Anglaise. For more great recipes, plus access to our lively forum of curious and engaging cooks, join the ChefSteps community today.
In the past few years, sous vide cooking—already ubiquitous in fine-dining restaurants—has gained a foothold in home kitchens as well. Before we get into some of the more common untruths surrounding sous vide, let’s clear something up: sous vide does not mean boiling food in a bag. In the blogging world, it pays to stand out, and the best way to make a good first impression is with an attractive theme.
If your Wordpress blog is about food, cooking, or recipes, then check out these six food-related free Wordpress themes. Many of the themes I've selected have ridiculously simplistic names and Food Recipe is one of them. Sous-vide eggs made their way around pretty much every fancy restaurant's menu in some form or another between five and ten years ago. Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath. It's tightly bound in a membrane that keeps it spherical within the egg (though it flattens out and spreads when you break the egg onto a plate or in a pan. It is contained within a delicate membrane that is just slightly smaller than the full size of the egg. When you crack the egg open, it's the white that spreads freely away from the rest of the egg. At the same time, the tight white will leak moisture into the loose white, diluting the loose white further and causing it to become even runnier. In their raw state, these proteins are tightly and individually packed and can thus flow relatively freely around each other.
Because of varying concentrations of different types of proteins within each of the eggs' three consituent parts, each of those parts behaves slightly differently when heated. In each case, I heated large eggs for exactly 40 minutes—enough time for the egg to reach thermal equilibrium (that is, it is the same temperature as the water bath all the way through to the center), but not so long that the effects of prolonged cooking will have started to take effect. This is useful if you have a fear of using raw eggs in sauces like mayonnaise or Caesar salad dressing. This is my favorite temperature for poached and soft-boiled eggs (details and recipes to follow). Those egg yolks have gone from completely liquid to a soft, malleable texture that easily holds its shape. This is the ideal temperature for an egg salad that has distinct chunks of tender, non-rubbery egg. The testing showed that indeed timing does matter, though the most noticeable effects are with the egg yolks. Yolks at this stage are solid enough that you can pile them up in a bowl and let them sit for a good half hour and still distinguish individual lumps. Out should come a perfectly egg-shaped object consisting of the gelled soft white and yolk, surrounded by the watery, barely-set loose white. Since the eggs are already mostly set, this is not as big a problem as it is when poaching raw eggs.
Once cooked, you can chill the eggs in an ice bath and store them in water in the refrigerator for up to a few days.
Because of the high temperature of cooking, at three minutes the exterior whites are cooked, but the inner layers of white are still barely cooked and jelly like, while the yolk remains cold. Alex Talbot and Aki Kamozawa take advantage of this fact in their great first book Ideas in Food in their recipe for Thirteen-Minute Onsen Eggs (page 139). Thus you end up with an egg with a yolk that is just barely beginning to thicken and a white that is relatively firm. For that, we need a method that allows us to not only cook the interior perfectly, but one that also allows us to peel the eggs. After testing literally thousands of eggs, I've found no method that will work perfectly 100 percent of the time to get an egg white to separate cleanly from the shell, but there are things you can do to push the odds in your favor.
Depending on my mood, there are many things I'm willing to whip out in the name of great breakfast, but liquid nitrogen and a blowtorch rarely make that list. Cook them fast and they'll quickly change their shape before they get a chance to bind to the shell—much like how a chicken breast is far more likely to stick to a warm pan than to a ripping hot pan.
Modernist Cuisine suggests you cook the eggs in a water bath first, followed by a boil to set the exterior (volume 4, page 74). After that, I drop them into a 143°F water bath and let them cook for 45 minutes, which sets the whites to tender perfection all the way through while leaving the yolk warm, golden, and ready to flow. Because of the par-boiling and shocking step, these eggs peel just as reliably as a traditional soft boiled egg (which is to say, not 100 percent reliably, but still pretty darn well). Kenji Lopez-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking.
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Want to impress your friends with some ambitious, chef-level dishes from our Tasting Menu: Spring feature, but aren’t ready to commit to the full 14-course odyssey? Here are three shorter versions of our spring tasting dinner that are big on flavor and fanciness, but way easier to pull off than the whole shebang. You can follow that labor of love with a dressed-up version of Boeuf Bourguignon—a meaty main course with an umami-packed demi-glace. Next up, the Water and Oil salad-soup offers a hit of acid along with a playground of textures.
Check out these Buffalo-style beauties from James—then quell the inevitable craving with our recipe for crispy-tender wings.
You can get started with sous vide using nothing more than a pot and a thermometer, but investing in an immersion circulator is the fastest way to master this convenient, highly predictable method. The ChefSteps forum, for instance, is full of recipe ideas—like the Breakfast Pizza pictured below, from Erin Z—beautiful images, and hard-to-find advice for ambitious food folk who want to take their skills to the next level. Either way, follow in the footsteps of all the happy cooks who’ve found success with our foolproof Molten Chocolate Souffle recipe.
Then learn the art of restaurant-level meatwiches with our house specialty, the Au Jus Burger.
In lieu of paints, Stevie worked with ChefSteps-inspired creations like Beet Fluid Gel and Reconstructed Roast (using Teres Major steak).
In fact, these powders aren’t storybook fodder at all—they’re developed in the service of food science.
Use them in our recipes and techniques, and you’ll see how they got their magical reputations. To create our Blini-topping Beet Fluid Gel, we used xanthan along with a hydrocolloid called low acyl gellan, which helps create a smooth, shiny product that envelops your tongue in bright beet flavor. If you want to try the technique at home, make Nacho Cheese, Cheddar Cheese Sauce, or Melty Cheese Slices. First developed to make imitation crab, Activa can improve texture and flavor in everything from fish to fried chicken.
Then you’re already a fan of citric acid, which lends a tart contrast to all sorts of sweet foods. The premise is that these foods weren’t readily available during the Paleolithic era, when the human body evolved nutritional needs in line with the foods they could access. With vital nutrients that help keep away chronic diseases, vegetables are a crucial part of any healthy diet. You can achieve optimal chickpea texture (firmer for salads, softer for hummus) and maintain the vibrant crunch of kale. Skipping breakfast is an easy way to wind up ravenous by the time that 11 AM meeting rolls around.
Just like you, we’re constantly enticed by new restaurants, craft cocktail bars, and specialty shops stocked with the best ingredients. Join ChefSteps today for one-of-a-kind recipes, tested techniques, and access to our lively forum. It’s one thing to busily whip up a batch of brownies for the neighborhood block party, quite another to roll up your sleeves on a lazy winter morning—dog curled up next to a garland-strewn fireplace, ornaments twinkling in the pale sunlight, and no obligations in sight.
As you can see, ChefSteps users have found plenty of ways to showcase a straightforward cake that’s bound to become a favorite in your family.


No way around it, this technique takes time and effort, and can be a bit of a bear to master.
They’re an elegant solution that leaves your guests feeling sated without adding a lot of labor.
We guarantee your guests are not expecting you to serve a fruity take on Italian minestrone soup. This take on the classic orange creamsicle will trigger sweet summertime memories while simultaneously showing off your plating prowess. Common boil-in-a-bag foods, like packaged rice and ready-made Indian dishes, involve bringing water to a boil and then placing the vacuum-packed food in the water to heat it.
Not only are these Wordpress templates great for “foodies," but they’re widget ready and most support gravatars as well as threaded and paged comments. Luckily for us less-technical types, several Wordpress designers offer free themes, with the only catch being that they ask that you leave a link back to their site in the footer. It's one of the easiest and best uses of a sous-vide style water circulator—it required no expensive vacuum sealer (the eggs cook directly in their shells), and it allowed chefs to achieve textures with eggs that they had never been able to achieve before.
Its composition is similar to that of the tight white, but it has a lower concentration of proteins and other dissolved solids. Tight whites will begin to set first, though they don't become fully firm until a relatively high temperature. By holding an egg at 130°F for a few hours, you can effectively sterilize it, making it safer to consume in raw preparations.
His assertion was that since many of these gelling reactions take place relatively slowly, simply bringing an egg up to equilibrium temperature will not actually take it to its maximum thickness. For instance, an egg cooked at 145°F for 45 minutes will have a barely set white and a completely liquid yolk. Similarly, soft boiled eggs should have whites that are firm around the edges—firm enough that they hold their shape when you peel the eggs—but yolks that are completely liquid. At this stage, you can let the egg rest at 130°F indefinitely until ready to serve, or even refrigerate it overnight before proceeding with the rest of the steps. Ivory white and opaque with a perfect egg shape and a tender outer skin that just barely holds in the liquid contents inside. To serve them, just submerge them in warm (130 to 140°F water) for ten minutes or so and they're as good as fresh. Wouldn't it be nice to have that firm outer white with a tender inner white and a yolk that is warm all the way through? By cooking eggs for 13 minutes at 167°F, you eliminate the need for the seconds-accurate timing you'd need with boiling or simmering water. With this method, the thin white will not thicken completely and will drop away easily from firm tight white. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold. Please acknowledge Museum Victoria and cite the URL for the image so that others can also find it. Maybe you just want to host a warm-weather wine pairing party, and need some suggestions for what to serve. Click on the recipes for wine pairings and suggestions on serving dishes, along with notes and everything else you need to try something new and novel. The silky, sous vide–cooked beef offers a texture you won’t find in the previous dish, giving guests something new to chew on.
Then comes our take on pozole, transitioning your palate into more savory flavors with chewy geoduck hidden below a bed of fried tortillas. Heston Blumenthal proved a favorite—if you need a snack while you watch, whip up Heston-inspired Thick-Cut French Fries or Sous Vide Pork Belly.
But one of our favorite applications is this Reconstructed Roast—a killer technique for taking home-cooked beef to the next level.
After a long, indulgent holiday, a lot of us are inspired to tighten up a bit in the New Year—exercise more, drink and spend less, step away from those leftover Christmas cookies. By following a diet closer to what our prehistoric ancestors ate, Paleo people eat in a manner befitting the way their bodies developed, or so the logic goes. Focusing on eating more plant foods—rather than trying to stay away from stuff you love (we’re looking at you, Paleo)—can be a great recipe for success. Carrots keep their color and signature sweetness, and tart red cabbage can be converted into a super-smooth puree that makes a great accompaniment to our pastrami. Flavor-packed braises and stews come out great in a fraction of the time they would take with other methods, and taste far better than most things that arrive at your door in a clamshell. See yourself there, a steaming cup of coffee in your hands, a dream of flaky crust or crumbly cake dancing in your head. The only thing left is to pick your project.
With this recipe and the proper copper molds, you can make caneles in your own kitchen, in less than an hour, that are worthy of selling at any patisserie in France. But once you do, you’ll reap the rewards usually reserved for artisans at top-shelf pastry shops. Like that versatile vegetable potage, our sweet spin can be adapted to seasonal or locally available produce. To me, it's a small price to pay, and if I like a theme enough to use it, I'm more than happy to leave that link in there.
It's only through association with the equipment used to cook sous-vide (vacuum-sealed) foods that the term sous-vide eggs has stuck, despite the fact that there is no vacuum involved in their preparation.
Loose whites remain watery until high temperatures, and yolks fall in the middle, gelling softy at moderate temperatures and getting firmer and firmer the more you heat them.
Take that up to 2 hours and the whites will still be just about the same, but the yolk will have thickened to the point where it holds its shape as well as, say, a washed up jelly-fish. End with the dramatic henna egg, a light-and-lovely conclusion to a short meal with Indian-inflected spices and rich, tongue-coating textures.
Your guests will need a little refreshment after all that, so here comes The Park, an aerated sorbet.
Re-inspire yourself with novel techniques and tools, a chatty community of fellow food enthusiasts, or a new look at old classics.
And once you’ve got yours, you can embark on an epic journey into the surprisingly wide world of this remarkable cooking technique. A cornerstone of the commercial cheese world, salts such as sodium citrate, sodium hexametaphosphate, and sodium caseinate allow manufacturers to create sterile products that don’t “oil off”—an industry term that refers to the tendency of the fats in melting cheese to separate from the proteins.
Whether or not you swallow all that is your business, but sticking to this protein-and-vegetable focused regime is one way to cut down on those empty calories that come from (glorious) carbs and (delectable) sweets.
The key to sticking with it is to make those vegetables taste delicious, and that’s where we come in. How to do it: Learning to make awesome soft-poached eggs should inspire you to keep up the breakfast habit. Plus, you can use the cheapest cuts to create these comfort foods, as nothing transforms the tough stuff into succulent, velvety deliciousness as fast as a pressure cooker. Nestle into your breakfast nook with a cup of espresso and a handful of caneles, and create your own little slice of Bordeaux. We’re heating water precisely to a temperature that matches the food’s ideal internal temperature—never any hotter, and certainly never to boiling! Eventually, they begin to entangle one another, creating a semi-solid meshwork that is powerful enough to suspend the water, fat, and minerals that make up the rest of the egg. Ratchet up the intensity once more with Black Forest Glen, a party of chocolate and cherry, followed by refreshing Garden Tea—fresh greens steeped in honeyed water. Preparing your own food is one of the best ways to ensure you stick to a healthy eating plan, the sort of plan that you can maintain all year until next holiday season, when—don’t worry—you can resume the nog chugging and snickerdoodle snarfing once more.
How to do it: Investing in a sous vide water bath or circulator can prove crucial in sticking to a protein-centric diet, as it allows you to cook delicious meats with little fuss. The bonding powder developed to make artificial crab, meanwhile, can help you create an uncommonly well-textured beef roast. Whatever your food goals are, we want to inspire you to keep cooking (and learning!) in 2015. To test the method without having to invest in any equipment, consult our Sous Vide 101 class, which includes recipes for amazing salmon, pork chops, and steak, along with instructions on how to create a water bath with a pot on the stove and a digital thermometer. We dress them with rich buttermilk, verdant chive oil, funky blue cheese, and toasted hazelnuts. And if you’re resolved to up your coffee game in 2015, be sure to consult our extensive Espresso class.
The trick is to find little ways to cut back so you can splurge on truly epic meals, tools, and culinary classes. Speaking of the microwave, you can also use it to quickly cook up some mixed vegetables, then top those healthy fellas with some Bagna Cauda Foam. How to do it: Pretty little microgreens are a super-impressive garnish for dinner-party dishes, and growing your own means you can afford to work them into weekday-morning smoothies or a salad to bring to work for lunch.



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