I’ve written about pressure cooked eggs before… Here is a new variation. This is an Asian spin on deviled eggs inspired by a $2 appetizer a David Chang’s Noodle Bar in the east village of Manhattan. A simple recipe that you can make for any event that requires, or would be enhanced with, deviled eggs. Recipe after the jump!
Cold Pizza: Heirloom tomato sorbet, pepperoni powders (frozen and dehydrated), sour dough cracker, basil flower, mozzarella foam, pepperoni oil.
I did’nt have time to go to china town today to get pickled mustard greens. Luckily, my PolyScience chamber vacuum sealer is just the ticket! I bought fresh, local, kale and compressed it in a mix of cane vinegar, apple cider vinegar, and homemade IPA ale-egar… more on vacuum sealers after the jump!
Chamber vacuum sealers are a true game changer- they allow you to create new textures by compressing fruits and vegetables, infuse flavors instantly, preserve foods, and create lushious sauces. quick pickling is probably one of the coolest techniques you can do. It allows you to buy market fresh vegetables — whatever’s in peak season — and have quick pickles the same day for dinner or service!
Keep an eye out for more posts on vacuum sealing in the coming months here at EatDrinkEXPERIENCE
I spent some time in New York City for work earlier this year. Three months in the city gave me plenty of time to try a few restaurants… In no particular order here are 55 micro reviews of the bars and restaurants I tried… Have a favorite NYC restaurant of your own? Let me know about it in the comments.