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Posts Tagged ‘rabbit saddle sous vide’

Chef Lesourd's Saddle of RabbitHaving watched a bazillion cooking shows where professionals and amateurs submerge lamb, beef and veggie wrapped in plastic into precise temperature  water baths and reading the praise doused on “sous vide” by culinary icons Heston Blumenthal and Thomas Keller, I was really was excited at the prospect of seeing the technique and tasting the results.

“The classic sous vide process involves two steps: Step One is sealing the food in air-tight bags, typically through the use of a vacuum pump/sealer. The term, “sous vide,” or “under vacuum,” though applied to the entire process, arose from just the vacuum-pump method of accomplishing just this first step. Step Two is the actual cooking of the food at low temperature for a prolonged time.”  From Wikipedia

Meat, vegetables and even fruit are cooked at regulated end result temperatures.  That means a rack of lamb would be sealed and cooked in a water bath regulated to 60 C if you wanted a medium rare result.  It will take much longer to cook as in conventional cooking you cook at a high temperature, say 180C, so the process goes a lot faster.  The benefit of sous vide is that you can never over cook the lamb if the water is never above 60C – that is the maximum temperature the lamb can reach.  This way the juices stay in the lamb and it is perfect every time – very important for a restaurant.

The sous vide water bath had been used in a prior demonstration and unfortunately not recovered from a mishap where the electric temperature regulator fell unceremoniously into the water bath.  Chef had to abandon the use of it during this demo and had sent it for repair.   It had not returned and this meant our rabbit was destined to be cooked the old fashioned way, seared and roasted.   Trés disappointing!  As the roast rabbit is hardly exciting let’s talk about polenta.

Polenta with Black and Green Olives catches your imagination with the promise of sweet creamy corn meal, tangy parmesan and salty green and black olives.  It reminds me of an awesome lunch I had in Italy with my family after a wine tasting at Pieropan in the region of Soave.  The restaurant is literally across the street from the winery if you go and as we had no plan for lunch we sauntered in and took a shady seat on the terrace.

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