Posts Tagged With 'pressure cooker'

Ajitama (Soy Sauce Marinated) Deviled Eggs

07.02.2013 Ajitama (Soy Sauce Marinated) Deviled Eggs
Posted by Alvin Schultz in Eat., Featured  No Comments »

 

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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!

 

 

 

 

 

 

Pressure Cooked Eggs.

05.28.2012 Pressure Cooked Eggs.
Posted by Alvin Schultz in Eat.  2 Comments »

It’s not secret that I’m a big fan of pressure cookers. I will let out a confession that I have the hardest time boiling eggs though. Very rarely do I achieve a perfectly boiled egg without destroying the white in the process of peeling the shell.

Tonight I perfectly peeled over two dozen eggs. The eggs were cooked in a pressure cooker. Four minutes at low pressure yielded perfect medium boiled eggs. (three minutes gets you liquid center, 5 minutes for hard boiled)

Read more about the technique here.

I will pressure cook all my boiled eggs from now on!

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Deviled Eggs Recipe:

2 Dozen Eggs, Soft cooked in pressure cooker- sliced in half, yolks separated.

150g Kewpie Mayonnaise

10g Siracha

10g salt

 

Mix egg yolks, mayo, siracha, and salt. pipe into egg whites. top with garnishes of your choice. I used sweet fish roe and squid ink pickled purple cauliflower.

Mustard Seed "Caviar".

01.09.2012 Mustard Seed "Caviar".
Posted by Alvin Schultz in Eat.  3 Comments »

 

I went shopping for prepared mustards with a friend of mine and was AMAZED at the cost: between $3-$13 for a 2oz jar. This recipe makes almost a quart of “caviar” for about $3. The seeds pop in your mouth not-unlike caviar which is a very interesting textural element as well.

This could be the easiest recipe I’ve ever posted at Eat.Drink.EXPERIENCE! So dead simple, and it lasts forever in your fridge… there’s no reason not to have this tasty condiment on hand at all times.

Disclaimer: I did NOT discover this technique… I’m simply quantifying it and posting it because I could not find proportions on line. I learned it by listening to the Cooking Issues Podcast where Dave Arnold mentions it frequently.

On to the recipe…

#MasterChef Recap 7.27.11 Scallops and Pork (& Pressure cookers!)

Posted by Alvin Schultz in #MasterChef Memoirs, EXPERIENCE!  No Comments »

How happy would I have been with today’s episode of MasterChef? One of my signature dishes submitted to the show was scallops and pork belly!

Duck Confit and Waffles… Under 2 hrs, start to finnish

07.15.2011 Duck Confit and Waffles… Under 2 hrs, start to finnish
Posted by Alvin Schultz in Eat.  No Comments »

I love Chicken and Waffles… I also LOVE duck confit. When I was trapped in a hotel room at MasterChef, I dreamed up the combination of the two… Duck Confit and Waffles. I thought an orange maple butter would go nice on a wild rice waffle and a cherry chipotle sauce would accent everything nicely.

For the next couple of weeks I worked on a way to make duck confit in less than two hours. If I could pull it off this would be a course in my menu of the MasterChef Finals. I took two techniques into consideration: Sous Vide and Pressure cooking.

Vegetarian. Bone Marrow.

04.01.2011 Vegetarian. Bone Marrow.
Posted by Alvin Schultz in Eat.  4 Comments »

Look at the title of this post… I couldn’t bring myself to put all three of those words into one sentence. Actually, thinking about it now conjures up some Soylent Green images… pretty disturbing, even for me.

You know what Wylie Dufresne says about vegetarians? “Everyone’s allowed to make really bad mistakes now and then…”

Gumbo

03.08.2011 Gumbo
Posted by Alvin Schultz in Eat.  No Comments »

My friend Meghan will tell you that Mardi Gras in NOT about beads and boobies… she’ll tell you that it’s about food, family and parades… What’s more mardi gras than Gumbo? I don’t know!

Most gumbo aficionados will tell you that making the iconic Louisiana stew can take days. It is a social dish, usually made in a very large pot (think turkey fryer) and shared with neighbors and friends… but I’m not cajun. I make my interpretation of “gumbo” about once a year- on a stove top… about 7-8 servings or so. Given my work schedule, I treat making gumbo the way one might prepare for a party, spreading out the cooking over a couple of days. Here’s the breakdown: