New technology and techniques are expanding club chefs’ ability to elevate their cuisine. Cooking sits at the intersection of science and art. And new technology and techniques—from sous vide and spherification to liquid nitrogen and emulsifiers—are expanding club chefs’ ability to elevate their cuisine in efficient, interesting and delicious ways. Balancing Classic and Modern Gerard…
Sous Vide Salmon with Bittersweet Meyer Lemon Sauce
Ingredients: 4 oz. piece salmon, seared very rare on serving side, and chilled 1 tbsp. compound butter 1 sprig fennel ½ tbsp. olive oil 16 ozs. cut lemons, peel and all 12 ozs. sugar 1 oz. olive oil Procedure: Place chilled salmon, compound butter, fennel and olive oil in a small bag and vacuum-seal it…