I had just finished planning a three-course dinner for some visiting customers. My goal was to demonstrate CVap versatility with contemporary applications and menu trends. I had settled on a menu that included the following:
First Course – Southern fried chicken boa with Kim Chi
Second Course – Moroccan grilled lamb loin with Tzatziki and quinoa tabouleh
Dessert – molten chocolate cake with Chantilly cream
I was quite pleased with the ethnic diversity represented by the meal as well as the variety of CVap and Collectramatic applications. With menu in hand I began to create my ingredient list and production schedule. About 30 minutes into my planning and two days before the meal, I received a note that one of our guests was vegan. What?! How was I going to make the above menu vegan? I certainly wasn’t going to offer only salad and tofu! So I set my mental wheels in motion and this is what I came up with:
Southern fried cauliflower bao with Kim chi
Moroccan grilled beets with quinoa tabouleh and silken tofu Tzatziki
Vegan double chocolate pistachio cake with whipped spiced coconut cream
But first, there were several hurdles to overcome:
Making the Kim Chi without fish sauce, where do you get the Umami?
Get cauliflower to emulate the look and feel of a fried chicken thigh!
How to get tender beets without turning them to mush…
Whipped coconut cream?!
With a little help from Alex Talbot and J Kenji Lopez-Alt and a lot of help from CVap I think we did pretty well. Here are a few pictures from our luncheon and the recipe for the Southern Fried Cauliflower. If you’d like the rest of the recipes send me a note and I’d be glad to share.
Brine Recipe for Cauliflower:
- 3 liters cold water
- ¾ cup kosher salt
- ¾ cup sugar
- ¼ cup bourbon barrel soy
- 2 stalks celery thinly sliced
- ½ small sweet onion sliced
- 6 cloves of garlic smashed
- 4 bay leaves
- 10 peppercorns
- 10 cloves
- 1 liter of ice
Directions: Place all ingredients but ice in a sauce pan and bring to a boil. Remove from heat and add ice. Store in refrigerator until you are ready to use.
- 2 heads cauliflower, cut into 2-inch thick steaks and then quartered
- 1/2 cup savory brine
- 1 teaspoon bourbon barrel soy sauce
Directions: Place cauliflower pieces in sous vide bags, cover with prepared brine, add soy, and vacuum seal. Place in CVap set on Constant Cook at 185F food doneness and 0 level browning. Cook for one hour. Place immediately in water bath to cool and then place in refrigerator until you are ready to fry the cauliflower.
Breading and Frying:
- 2 cups of your favorite breading
- ½ cup brine
Dust cauliflower with breading, dip in brine, then bread lightly with breading mix. Drop into a Collectramatic fryer set on open fry 350F for 3 and half minutes. Voila! Vegan fried “chicken”!
Thanksgiving may be the time for tradition, but for us we decided it was time to shake things up! This year, we not only roasted and fried turkeys, but we also cooked the infamous turducken. In case you aren’t familiar, that is a turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too!
Let us warn you, this isn’t a task you take on unless you are fully committed. Time and patience are your friends during the time you are preparing the most delicious turducken.
1. Debone all meat – turkey, chicken, and duck. We did this the day before to save some time on the day of. Depending on your expertise, this should take about 45 minutes to an hour and a half.
2. Make stuffing to place in-between each layer of meat. This is the list of ingredients we used, but feel free to put your own spin on this favorite. We also made a double batch for each turkey to ensure we had enough for each layer.
- Stuffing mix of your choice, we used corn bread
- Chicken Broth (or Vegetable broth)
- Fresh Parsley
- Fresh Sage
- Minced Garlic
Now for the turducken!
- Season each piece of meat with salt and pepper
- Lay turkey out ready for the stuffing
- First layer of stuffing on turkey
- Chicken thighs placed on top of turkey, and chicken breast on lower half of turkey
- Second layer of stuffing
- Duck placed in middle of stuffing layer
- Last layer of stuffing
- Begin to pull up sides of turkey to secure everything inside with twine or skewers
- Season outside of turkey – we used paprika, salt, and pepper
The other turkey was cooked on high yield at 170 doneness and 4 level browning for 6 hours then held overnight for 8 hours at 150 doneness and 1 level browning.
One turkey was staged at 165 and 0 browning over night for 14 hours and then finished in the Collectramatic fryer for 3 minutes.
Roasted turkey – 82% yield
Staged & fried turkey – 84% yield