In our next installment we explored the idea of aromatics in low temperature cooking. We seasoned a 3-bone veal rack with salt and soy sauce. We set it on a pan and surrounded it with garlic tops, ginger, lemongrass, and lovage. We poured rose wine into the bottom of the pan and cooked it for 3 hours at 57°C in the CVap. The kitchen smelled amazing. When it finished cooking, we patted it dry, and then seared it in melted butter. Afterwards we strained the aromatic cooking liquid into the hot skillet, reduced it to a glaze, and poured it over the resting meat. The veal was juicy, infused with aromatic goodness, and the syrupy glaze reinforced the flavors with rich, caramelized notes.
June 2, 2008
June 2, 2005