This weekend we purchased a KitchenAid Professional 5 mixer. I have wanted one of these mixers for years, but they're expensive and I didn’t want to spend the money. As it turns out, we purchased this used on Craigslist for $130 (which excites me enough to add it to this post.) It was originally listed for $200 (and retails for over $400,) and I'm very proud to have negotiated (with some assistance) to the final price.
After we got the mixer and brought it home, we felt like we needed to immediately start using it due to the excitement. However, we needed to do some shopping and didn't have a lot of time right then. I remembered that we had some heavy cream in the refrigerator that Andru purchased for our coffee. We normally follow a Paleo diet and this cream, from grass fed cows, is an acceptable part of the program. That said, this month I'm following the Whole30 program, and that doesn't allow any dairy except butter from grass fed cows. I knew butter that butter is made by churning cream, but I thought for sure there was more to it than that.
A few days ago I shared a sous-vide poached egg recipe. Since then I've been playing around with it and modifying it to make it even better. Today I wrapped the eggs a little tighter, forcing all the air from the top, thinking that was the key to keeping them from floating and cooking a little more. I also tried to capture a picture of the low level boil in my pot. In the picture from today you can see the difference in the egg white at the top where it was pulled into the pouch format. It left the top just a little more translucent than it was yesterday. I remember a Top Chef episode in which Padma would not even try a contestant's dish because she felt the egg was still a little raw. Today I felt like there was a chance Padma might reject my breakfast, so I popped it on the microwave for about 15 seconds. Tomorrow (yes doing this for a third day - I love these!) I will try to make less of a pouch with the egg. I think the ramekin might be too deep and something more shallow would help.
We recently completed the Whole30 challenge and are now settled in to eating a paleo diet. I am not the one that does the cooking in the house but yesterday Andru told me about sous-vide cooking and we actually backed the Nomiku from Kickstarter after watching their video. Shortly after I saw a tweet with a video showing how to sous-vide an egg without buying an $800 machine, and I wanted to know more. I don't regret our Nomiku purchase at all--it wasn't $800--but since it won't arrive until December, I wanted to find something else in the meantime.
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