Category SousVide

Molecular Mash Potato


MOLECULARLY VELVET MASHED POTATOES

No Cream, No Butter and No Milk!

Just a little ingredient called Diastatic Malt Powder. The traditional way to make mash potato is to use loads of butter, cream, milk or a combination of the three. This completely hides the potato flavour, but you can get a velvety like texture mash potato just by only using five grams of this powder and potatoes.

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INGREDIENTS

– 1Kg of Water

– 500g of Ruby Red Potatoes (peeled and cut into 2.5cm pieces)

–  15g Salt

– 10g Sugar

– 5g Diastatic Malt Powder

– Thermometer

METHOD

First pre-heat the SousVide to 52°. Place the potatoes salt and sugar into a pot and bring to a boil. Reduce the heat slightly and cook for thirty to forty minutes or until very tender, then strain. Place the potatoes into a blender with the Diastatic Malt Powder and blitz until smooth and sticky. Pour into a vac-pac bag, seal and place into the SousVide and cook for thirty minutes. You can do this without a SousVide and this link bellow will show you how.

Its important to cook the potato at 50° as it activates the enzyme and it starts to breakdown all the starch. Lastly , transfer to a pot and heat until the mash reaches 75°. This stops the enzymatic activity. Season to your liking and serve immediately.

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Full credit to the guys at Modernist Cuisine: http://modernistcuisine.com/recipes/diastatic-potato-puree/

The Hanger Steak


HANGER STEAK

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Little is known about this much sort after steak and I feel it is my job to let people know just what it is! Hanger Steak is located in the “Plate Cut” of the cow (Diagram Below)  and is most prized for its flavour. In the past, it was commonly known as the “Butcher’s Steak” because butchers would often keep it for themselves rather than offer this steak for sale. Although this steak isn’t quite as tender as other cuts, it certainly makes up for it in robust flavours. Below is a recipe that I have used, its just a simple one to have my first Hanger Steak as you don’t really want to over do it. Lastly, there is a little place in Welshpool called Swansea Markets and this is where I found this magnificent steak.

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Diagram-of-Beef-Animal-Showing-Principal-Cuts

– 1 Shank or leg – 2 Shoulder – 3 Brisket – 4 Knee Bone – 5 Neck – 6 Short Ribs – 7 Chuck Ribs – 8 Prime Ribs – 9 Navel – 10 Plate – 11 Flank – 12 Loin – 13 Rump – 14 Round – 15 Horse Shoe Piece – 16 Soup Bone – 17 Tail

INGREDIENTS

– Hanger Steak

– Wholegrain Mustard

– 2 Cloves of Garlic

– 2 Sprigs of Rosemary (Roughly Chopped)

– Pinch of salt

– Pinch of Cayenne Pepper

METHOD

Place all ingredients into a large bowl and mix well to combine. Place the meat in the bowl and rub in and coat well, cover with glad wrap and place in the fridge to marinate. Set the SouvVide temperature to your liking from 55° for medium-rare to 70° for well done (Breville Chart). Once the meat is ready, seal it off on all sides on an extremely hot pan, put into a vac-pack bag, seal and place then into the SousVide to cook (Time depends on your liking and meat thickness just click on the Breville Chart link above). When the timer goes off and the meat is done quickly seal it again, caramelising all those beef juices, then carve and serve.

There is also a lovely app by Poly-Science called SousVide Toolbox. All you need to do is enter your details and the app gives you a specific time and chart. In my case it took 2:35:40 at 58° (which is just under medium). Results are in the first photo above and as you can see it is cooked through perfectly and evenly.

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Adapted from Anne Burrell from the Food Network

Meat Cut Link: http://chestofbooks.com/food/recipes/A-Book-Of-Recipes-For-The-Cooking-School/Beef.html#.Ux1879whM3Y

Marinade Link: http://www.foodnetwork.com/recipes/anne-burrell/marinated-grilled-hanger-steak-recipe.html