Nonetheless, two Changian-slow poached eggs are currently in a hot water bath on my stove, not even simmering at 140 degrees F for 45 minutes. Let's see if this works.
4/10/2010
Momofuku cook book
I'm a recent purchaser of David Chang's Momofuku cookbook. My initial impression is an odd one, given that Chang is known, externally at least, for simple "delicious" (i.e., high fat, high salt) food - the book is really inaccessible to the home cook. That's because so many of the recipes either rely on somewhat obscure ingredients, but more often, on sous vide cookery, which is a fine thing but difficult to replicate "ghetto" style at home, as Chang puts it.
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4 comments:
I've made the recipe for pork buns, and can vouch it's simple and un-screw-up-able enough for anyone.
Report on the eggs!
I think the simple take-away recipe there is the ginger scallion sauce.
(I don't think it's so much the sous vide as the industrial quantities, many steps, and long amounts of time required by the recipes. I don't believe the Ramen requires sous vide, for instance, but it must take three days to do everything from the beginning...)
I haven't tried the ginger scallion sauce yet, but I am told it's absolutely killer. Yes?
Very yummy relative to the amount of work required, yes. I actually like it better on rice than on noodles, but either is good.
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