
This recipe is so important because it is one of the most simple ways to demonstrate water bath cooking. water bath cooking is an ever growing important technique in cooking all sorts of food. What makes cooking in a water bath different from poaching or boiling food is the precise control in temperature and time. There are also specific pieces of equipment used to achieve holding the desired temperature. There are others on the internet who have explained water bath equipment better than myself so please check this link for Modernist Cuisine Made Easy’s in depth explanation of water bath equipment
Water bath’s are the dumb cousin to the technique I will be referring too later on known as Sous Vide. Sous Vide cooking involves a precise water bath with the addition of food being cooked in a vacuum sealed bag for maximum flavor and minimal oxidation to the food.
Onsen Tamago
Ingredients
- Chicken eggs
- Heat your waterbath via any sous vide technology to 148F and carefully lower eggs in with a slotted spoon.
- Remove eggs after 40 minutes, serve.
- Salat, Harris. "Onsen Tamago, or poaching eggs in their shell." Japanese Food Report. N.p., 28 Dec. 2012. Web. 15 June 2014.
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