dstr8 Posted August 1, 2015 Report Posted August 1, 2015 So, I've been traveling around pretending to be a nomad the past several months. Since my KK is in storage in Monterey for the time being I live vicariously through all of you! But that doesn't mean I don't cook along the way. This was lunch today...just not via my KK (darn it). Corn tortilla + pinto beans + young pecorino cheese + roasted & chopped New Mex green chiles + arugula + greek yogurt + a poached egg + tomatoes + a drizzle of quality Californian EVO. And that's how I did lunch today
CeramicChef Posted August 1, 2015 Report Posted August 1, 2015 And I'm betting that lunch was some kind of tasty! Kudos! How much longer before you can put down roots and start burning some lump? This nomad thing has got to be getting very old.
tony b Posted August 1, 2015 Report Posted August 1, 2015 Please tell us you did the poach egg Sous Vide? They are just perfect - 142F for 50 minutes.
dstr8 Posted August 1, 2015 Author Report Posted August 1, 2015 No sous vide poached eggs here; just the traditional vinegar water poach off. Do you vac/seal them in a bag or how would you do SV poached eggs Tony?
tony b Posted August 1, 2015 Report Posted August 1, 2015 They go straight into the water bath in the shell. The interesting part is cracking them open; the runny part of the white that usually swirls around in a conventional water bath, stays with the shell and you get a perfectly poached egg on your plate. The first time I did them, I was quite concerned about how to get them out of the shell without breaking the yolks. Turns out it's just as simple as breaking open an uncooked egg; it just falls out in one piece.
