We have spent the weekend fine tuning--more so narrowing error gap--dishes with regards to temperature. We worked with slow cooked duck breast--which were glued together for a thicker loin like appearance--in several mediums from steamer to sous vide. We resolved to cook the duck loins for an hour and twenty minutes at 51.7 degrees C. The steamed duck resulted in an intensely flavored meat which was utilized in a shaved salad preparation.
We also worked with red shrimp which were cooked at 70 degrees C for six minutes. The resulting texture and sweet flavor was exactly what we were looking for...we got lucky.
Our veal neck fared well, cooking for 48 hours at 70 degrees C. The meat is melting but with a rich texture.
Beyond slow cooking we explored broiling and glazing black cod. The decadent fatty richness was held in place by the sweet-salty-spicy-aromatic lacquer. (maple syrup, matouks hot sauce, soy sauce, fresh ginger) The high heat of the broiler seemed to be the best method to caramelize the lacquer and similarly allow the fish to cook well.
The resulting dishes are pictured in the Black Cod, Shrimp and Duck photo albums. The veal dishes are coming soon.