Quote:
Originally Posted by Team Sergeant
Sorry Holly but you've no idea what you're talking about in reference to sous vide. The technique that I discussed before and the way Chef Michael Mina prepares his steaks has nothing to do with sous vide.
Confit = Meat (usually goose, duck, or pork) that has been gently cooked and preserved in its own fat. If you leave out the preserved part then Chef Michael Mina is actually employing a sort of confit method of preparing his steak.
Slow poached in butter, is the method Chef Michael Mina is employing and it even states it on his own website, the very one you posted.
When talking meats Sous vide is a dry cooking method that employs "vacuum sealing", gentle cooking over a "long" period of time to break down collagen. There is nothing chef Michael Mina is doing that even closely resembles sous vide.
Sous vide cooking is a technique that if not done right can produce food borne illnesses. Chef Michael Mina is warming the meat to the proper internal temperature and then grilling it all within an hour. The meats he talks about cooking here is not sous vide. His cooking method would not produce the food borne illnesses associated with improper sous vide cooking as it's all done within the hour.
Please feel free to define confit and sous vide. And once you've read Chef Thomas Kellers book, "Under Pressure" come back and tell me chef Michael Mina is doing sous vide.
TS |
You are absolutely right TS, I do not know what I am talking about, only what I have learned from the Chef's I have worked with, thus far. Sorry. :-(
In Mina's kitchen, it does say on the menu, slow poached in butter. In the kitchen, we used the Sous Vide machine on individual portions of vegetables, (at my station,) that included butter and herbs. They were then put in to a re-hydration machine at time of servie, for fresh presentation.
Using this machine during my time working in His kitchen led me to my conclusion that we Sous Vide. If this is in any way in-correct information that I was disseminating, my sincerest appologies.
Like many, I am always trying to learn when I am in the kitchen cooking something, or preparing it with a certain cooking method.
Thanky you for pointing out my mistake, and I will try in the future not to make any. And thank you for the recomendation of Under Pressure, I had not heard of it, but will start my research.
To put it more clearly, I was wrong!!! We Sous Vide Vegetables only, not meat, not anything having to do with meat, I was wrong! I know that TS knows what he is talking about when it comes to Culinary, and I was wrong to state anything contradictory to what he stated.
Holly