Apr 10, 2015
Sous Vide Korean Beef Tartare (Yukhoe)
So this dish may look like it has a funny name to non-Korean speakers, but if you’re willing to look past that (and maybe be a little more mature :P), you’ll see it’s incredibly delicious and doesn’t want any funny business.The low gentle heat of sous vide comparably mimics the texture of a traditional tartare while giving you some unconventional flavors.
So rejoice and spread the Yukhoe (think “you-kweh”)–get the recipe here.
Jul 30, 2014
Yuzu Salmon Tartare with Sous Vide Pasteurized Egg Yolk
Cooktime: 1 hour sous vide
- 1 8oz Sushi Grade Boneless, Skinless Salmon Filet
- 2 Eggs – room temperature
- 1 teaspoon Fresh Lemon Juice
- 1 Tablespoon Yuzu Juice
- 1 teaspoon Grapeseed Oil
- 1 Tablespoon Minced Shallots
- ¼ teaspoon Lemon Zest
- ½ tsp Toasted Sesame Seeds
- 1 tsp Salted Capers
- Salt to taste
- ½ cup Fresh Watercress
- Set up Nomiku water bath and turn temperature to 57ºC (135ºF).
- Put eggs into water bath to sous vide for 1
May 6, 2014
Tuesday Tip: Pasteurize your worries away!
The wonderful thing about sous vide is that it does more than cook (or chill); it can also be your go-to machine for pasteurization.
Oct 21, 2012
Korean beef tartare. Some fruits like apple, pineapple, and pear have enzymes that break down meat. Yummy!