Quote:
Originally Posted by F1
that steak and eggs is simple guys. just think about it for a second. he says how the egg is done. 63 degrees water temp. just drop a whole egg in 63 degree water for about an hour and then cool in an ice bath. peel the shell gently and then discard the runny egg white and you have a barely 'poached' yolk.
judging by the look of the striploin, it looks sous vide.
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the egg is clearly cooked sous vide, but the striploin has to be looked at a little carefully to see that it was cooked sous vide and probably seared with a torch since theres hardly a sear on it.
nice dish!
i know its a little cliche but i would probably put it on a spoon and serve it as an amuse bouche since its so small