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…
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.
I’ve been in an environment that fosters innovation for the past decade. With innovation comes failure. As I’ve mentioned before, failure teaches us the most important lessons. There’s a quote from work that I’ve become quite fond of:
“If you see sombody working on something impossible, please do not disturb them…”
This dish may have been called “blood clots” and “shoe leather” by the judges, but here’s a re-worked proof of concept…
Was this executed perfectly on the show? No. Was it the most daring, bold, risky, creative dish of the day… I think so. The idea is completely “Freak Genius”… Here’s the recipe that has been put through some proper testing and development.
If, by the end of this blog post, you’re not ready to start cooking low temperature or Sous Vide then there may be no convincing you… and for that I apologize.
I was recently loaned a PolyScience Sous Vide Professional to test and review here at EatDrinkEXPERIENCE… you can watch the unboxing here. I did my first experiment preparing for my morning news segment on KRIV FOX Houston… which you can watch here. But after the dust settled from an exciting week, I decided to do some endurance testing: 72 Hour short ribs. The results were stunning!
Today’s MasterChef Update… just two days away from the Season Premier of MasterChef on FOX (Monday, June 6 @ 8pm/7Central)… here’s another look into Room 217 of the Raddison!
Is there anything better than a light flakey biscuit? Here’s a simple recipe that is all about the technique. Once you master this, you can add cheese, bacon, whatever you want. Top it with gravy, or make a killer fried chicken sandwich with an [un]healthy slathering of honey butter…