Sous Vide By PolySCi Creative by Logan

Sous Vide

If you want to be a true Gastronomist then you need to learn how to Sous Vide (https://www.polyscienceculinary.com/) . I will be honest it has taken me a bit more time than I thought to get consistent good food- but once you understand it, the results will surprise you.

A Sous Vide is a water circular that heats water to a precise temperature- the food needs to be vacuum sealed and the better that seal the better the finished product so make sure you have both before you put the Sous Vide to the back of the kitchen shelf.

Here is what I have learned- fish cooks like a dream, but I can usually nail fish so that really presented no challenge. Poached fruit is by far the best- you can't imagine how good when the Sous Vide tenderly cooks it. AMAZING! 

The problem foods, I wanted to nail- a skinless boneless chicken breast- the blandest, hardest to cook protein and the boneless pork chop. Both of these are death to a so-so home cook and even tougher for a beginner. 

Here is what I did-

BBQ Chicken Breast -

First I coated the breast in some good olive oil generously then I smoked it in the vacuum seal bag in another zip-lock bag with my smoking gun. I went with mesquite wood and coffee grounds for added depth of flavor. I seasoned with salt and pepper and waited for the smoke to do its job to mainly the oil and chicken.

I then sealed the bag and into the Sous Vide at 149 degrees Fahrenheit. for about 1 hour. 

This results in a super tender white chicken breast.

My goal:

BBQ Chicken- Almost no one can make this without the chicken coming out too dry- I mean it is really hard to slow smoke the breast to be moist and that is exactly what the Sous Vide can NAIL.

I then shredded the chicken, topped with a bit of hardy slaw, BBQ sauce (my own recipe) and put it on mini biscuits for a chicken smoked slider.

I had a little of the smokey chicken left added some celery, onions, and mayo for a smoked chicken salad- I don't have a picture - I am afraid the tasters finished it before I could snap one.

Don't be afraid to use this chicken on salad, or bun or whatever, it won't disappoint you! If you want more smoke, I found that another 3 minutes in the bag with the gun knocked up the taste but my tasters were happy either way!

Next UP the boneless Pork Chop !!!

Love the Cabbage Leaf,

Logan

ONE PERSON INSPIRED CAN CHANGE THEIR COMMUNITY

I was invited to do a Food and Wine show in Tenafly, NJ last weekend, it took a lot of emailing and calling and working to get all the details, but I finally made it and did my first live Demo.Now, I know you might have seen my Posts for the Giants of Generosity but what you might not know is the story of this one woman charity. 

Ms. Jane is a force for good and for the those without a voice.

She started Giants of Generosity 8 years ago, inspired by Oprah, she decided to help those in need. She said she felt God called her to do this work, and I guess I believe her. Ms Jane laughs easy and cries easy. She wears her heart on her sleeve and like my Mom is fearless with an email list and will ask for anything. She asked for me and of course I said yes.

I know that this charity is small but that means you really see the results of all the work she does just like that. She helps accident victims, fire victims, people hurt, down on their luck or just with no place left to turn. She installed an elevator, redid a house, and just helps those who need help.

 Ms Jane does not ask for much in return- her joy for helping shows on her face and I was honored to be at her event.

I was really nervous to do the demo, I usually can knock out TV spots, radio spots and interviews like that! But 20 minutes with some food sounded tough. I think I did pretty good! She was laughing and the audience loved it. I signed autographs and took pictures and I have to say I think this was my first meet and greet. All the people were just so nice too! Thanks Ms. Jane for letting me share in your mission! Now, if you cant start your own charity and want to just help some nice people who have know where to turn here is a link. I promise every dollar you give will help Ms. Jane help others.

WWW.GIANTSOFGENEROSITY.ORG

Love the Cabbage Leaf,
Logan

Shihan Chef Nobu

On my latest trip to Los Angeles I got a reservation, thanks to my Uncle Isreal to the famous Matsuhisa it normally takes a year to get a reservation, so this is a HUGE deal. 

Matsuhisa is Chef Nobu's very first restaurant, it is arguably the best sushi place in the USA!

The restaurant is very, very tiny the sushi bar is very narrow not even two people can fit through! The dinning room is also very small but there is still room for lots of famous people. I sat at a table and Kenny G was eating behind me, how cool!

But now on to the yummy part, for an appetizer I got the toro tartare with caviar in a dashi broth. The toro tartare was intricately flavored yet keeping the fish's natural flavor and the caviar nicely complemented the fish, The toro tartare had  a very bold dashi broth that was very strong in that great mouthwatering umumi flavor.

Overall,it was an awesome way to start a meal.

Next, I ordered some tuna sushi and it was interesting how the tuna had a vinegary sauce and Chef Nobu's dry miso seasoning. It was very good and a new experience for me and a very interesting way to make sushi.

My Aunt ordered the tempura plate and I got to try the shrimp tempura, which was very light with a
dipping sauce, always a classic.

Dad ordered the fish and chips it was very simple but it was the best fish and chips I have ever had.

I also got some normal tuna sushi it was absolutely perfect the rice was sticky and absorbed the soy sauce perfectly the tuna was rich, tender, umaumi, and every thing you could want one bite of sushi to be, no other sushi will ever top it.

Except another order of sushi from Matsuhisa!

We got desert from Chef Nobu and it had shaved ice and great mochi and some banana tubes they were all very good.

Chef Nobu made an unexpected stop at Matsuhisa and came around meeting the dinners and I talked to him and he was very happy! I got to tour the very, very ,very tiny kitchen, I saw the dish washers and how the restaurant can't function with out them and I saw the little grill area and the tiny sushi bar and how each plate is like a canvas and they put the seasoning and oils on it like art. Art that is why I love sushi so much- simple, elegant, purposeful food.

I will forever remember the advice Shihan Chef Nobu gave me.

   

Love the tuna, Leaf

Logan