wd~50 by Wylie Dufresne
Author:Wylie Dufresne
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-06-30T04:00:00+00:00
POACHED SCALLOPS
1 kilogram water
60 grams kosher salt, plus more to taste
6 U-10 scallops, adductor muscles removed
Almond oil
5 grams Preserved Lemon, diced
1.In a large container or bowl, combine the water, salt, and scallops and brine for 5 minutes.
2.Drain the scallops, then dress with the almond oil and vacuum-seal in a cryovac bag. Cook sous vide in a 125°F water bath for 14 minutes.
3.Make an incision through the radius of each scallop, then slice the scallops into coins, about ⅛ inch thick, and toss with the lemon confit. Season with salt. Refrigerate until ready to use.
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
A Court of Wings and Ruin by Sarah J. Maas(7257)
The Sprouting Book by Ann Wigmore(3409)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(3371)
The Death of the Heart by Elizabeth Bowen(3340)
BraveTart by Stella Parks(3305)
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Nosrat Samin(2997)
Sauces by James Peterson(2961)
The Bread Bible by Rose Levy Beranbaum(2885)
Classic by Mary Berry(2833)
Kitchen confidential by Anthony Bourdain(2826)
Solo Food by Janneke Vreugdenhil(2821)
Ottolenghi - The Cookbook by Yotam Ottolenghi(2736)
Martha Stewart's Baking Handbook by Martha Stewart(2673)
Betty Crocker's Good and Easy Cook Book by Betty Crocker(2597)
Day by Elie Wiesel(2592)
My Pantry by Alice Waters(2431)
The Plant Paradox by Dr. Steven R. Gundry M.D(2425)
The Kitchen Counter Cooking School by Kathleen Flinn(2393)
Hot Sauce Nation by Denver Nicks(2369)
