https://www.tubermagnatum.ca/blog daily 1.0 2025-04-12 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586122418264-CJ470TUSDZVGAVKYEG77/dad.jpg Blog - FOOD BLOG: Recipes + Experiments https://www.tubermagnatum.ca/blog/cryosear-hamburger-v2 monthly 0.5 2025-04-12 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/4e3669ee-8991-4f79-b8a9-44e37ca8a9c6/edited-8320.jpg Blog - Cryosear Hamburger V2.0 - Make it stand out Lovely crust but perfectly cooked interior https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/78c8d9a2-bdf5-4021-800d-a2d51354501e/edited-8316.jpg Blog - Cryosear Hamburger V2.0 - Make it stand out First fry resulting in a nicely cooked surface. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/49680ae5-8d03-445d-a578-e56c5dac8800/edited-8325.jpg Blog - Cryosear Hamburger V2.0 - Make it stand out End result: a nicely cooked hamburger! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/56f9a02e-b0be-456e-9e22-5107ba2642b7/edited-8314.jpg Blog - Cryosear Hamburger V2.0 - Make it stand out Note that although the probe temperature was set to 390°F, when the frozen burgers were added, the actual oil temperature dropped to 367°F, but still within the desired cooking range of 350-375°F. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/641bb324-c0da-4801-a804-db204df223dc/edited-8312.jpg Blog - Cryosear Hamburger V2.0 - Make it stand out Frozen burgers made with dry-aged beef trimmings https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1743962742412-3QZXIYF08EOOJ7UKX08T/edited-8327.jpg Blog - Cryosear Hamburger V2.0 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1743962799541-FZ4BVR5MXDN3IUXHE84O/edited-8328.jpg Blog - Cryosear Hamburger V2.0 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1744419666669-7R28RNBVVEA80XT6OER2/IMG_8416.JPG Blog - Cryosear Hamburger V2.0 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1744419665578-T1WJGSZ4SG9JD3A0SQQA/IMG_8417.JPG Blog - Cryosear Hamburger V2.0 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1744419676067-5VR8XLJXG67G4A8OGL55/IMG_8419.JPG Blog - Cryosear Hamburger V2.0 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1744419674917-8T5IQK7L907KFIS2M1W3/IMG_8421.JPG Blog - Cryosear Hamburger V2.0 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1744419683727-ASC9RW7X5KPXDROF8G03/IMG_8422.JPG Blog - Cryosear Hamburger V2.0 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/f21a38bb-3993-4bee-939c-1f58f0aa4273/edited-8317.jpg Blog - Cryosear Hamburger V2.0 - Make it stand out Despite submerging the frozen burger in hot oil long enough to create a beautiful crust, the inside of the burger remains near frozen at 33°F! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1744419684442-0RGKYSUCXFV5MDDCBS0X/IMG_8423.JPG Blog - Cryosear Hamburger V2.0 - Make it stand out Medium-rare with nice Maillard crust. https://www.tubermagnatum.ca/blog/burger-da-trimmings monthly 0.5 2024-12-17 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/d192f33f-ecd4-4558-9f75-dd32411a77ed/edited-3476.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Pellicle trimmed from 50 day DA bone in rib-eye. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/587af983-1c5b-4edc-8264-951e47afd4c1/edited-3595.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Fresh chuck and brisket https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/2e24e2ac-45b5-4ba6-8487-3408305c9e4c/edited-3579.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Fresh chuck and brisket cut into cubes. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/52eff7cd-8de5-4fdc-9621-ae9278f1c895/IMG_0271.jpeg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Dressed burger. Note the melted cheese was a 50:50 blend of sharp aged white cheddar and white cheddar curds neither of which melt well as they tend to “oil off”, an industry term that refers to the tendency of the fats in melting cheese to separate from the proteins. However by using “melting salts” e.g. sodium citrate and sodium hexametaphosphate, it is possible to create great melting cheese out of almost any cheese! For those interested ChefSteps has a great tutorial on how to do this. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/8dabfde2-15ec-47d5-a362-cb1a1673415e/edited-3594.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Grinding pellicle and fat using a fine grinding plate. Note that the dark ground pellicle will be visible in your mixture and therefore don’t be surprised if your burgers are a darker colour than to what you’re typically used. They cook very quickly, so be sure to keep an eye on them. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/129dc246-8a85-4114-b50d-1f90633823f2/edited-3578.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Fat trimmed from DA beef. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/c5ab99fd-577f-486b-a128-af91f37e7131/edited-3596.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Fresh ground beef. Just need to add the ground pellicle and then time to form patties! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/04f1cab6-e222-4e24-b48a-59532e1ac440/edited-3599.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Calculations of how many grams extra fat to add to bring to 30% fat. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/ba9a403c-30e6-43b5-8957-2502407eb1ee/edited-3646.jpg Blog - Burgers with Dry-Aged Beef Trimmings - Make it stand out Burgers on the grill topped with homemade melting cheese slices! (See below) https://www.tubermagnatum.ca/blog/sv-deep-fried-porchetta monthly 0.5 2023-05-20 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/99d699de-8116-4582-b86f-74ca661cddb1/edited-6976.jpg Blog - SV Deep Fried Porchetta - Make it stand out In the sous vide pot at 68°C / 158°F for 31 hours! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/3a3b5a0f-9ce1-4442-80c3-d0d4def02632/edited-6969.jpg Blog - SV Deep Fried Porchetta - Make it stand out Pork belly rolled into a perfectly cylindrical roast covered in a layer of skin bound in butchers twine. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/ecef9c29-98fb-464e-8eea-48b97bbe7f17/edited-6977.jpg Blog - SV Deep Fried Porchetta - Make it stand out Bag finally pulled. Notice all the rendered collagen laden juices and some fat. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/504f72b0-b5bc-4e6d-b86e-18e514c9acbe/edited-6980.jpg Blog - SV Deep Fried Porchetta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/f8802d39-823f-4d5b-8156-aef64f75c18e/edited-6981.jpg Blog - SV Deep Fried Porchetta - Make it stand out Out of the bag it looks pale and anemic, but nothing a little deep frying wont cure! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/168057e1-e02e-4835-a3bc-5cc474966a05/edited-6968.jpg Blog - SV Deep Fried Porchetta - Make it stand out Meat side scored and seasoned with salt. Next came a mix of toasted and ground peppercorns, crushed red pepper, thyme leaves, grated garlic, and of course fennel pollen! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/b581828b-2f53-4bf0-94a3-ba56c077e079/edited-6967.jpg Blog - SV Deep Fried Porchetta - Make it stand out Cross hatched pork belly skin https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1684524477315-DAY4NCQPB6TPZO5VID4Z/edited-6978.jpg Blog - SV Deep Fried Porchetta https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1684524477713-EI07R18O69S52N61VBFH/edited-6979.jpg Blog - SV Deep Fried Porchetta https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/804d7c32-1b2c-40dd-830f-3030e3fd6a19/edited-6985.jpg Blog - SV Deep Fried Porchetta - Make it stand out Delicious juicy pork with a fantastic crispy skin! https://www.tubermagnatum.ca/blog/tenderloin-wet-age monthly 0.5 2022-04-14 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/c1d6b948-9eae-4a3d-8d46-0b464852f8a5/edited-3487.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Lovely 15 day DA filet mignon pan seared in butter and garlic. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/92580094-8d33-4d6a-9454-8fbcd236f5fc/edited-3462.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out The trimmed bits yielded some chain meat, the tail, and two small tenderloin steaks. (See below) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/103380cb-4786-4409-b1c7-22a03d103018/edited-3450.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out PSMO vacuumed sealed in Cryovac. Note the juices in the bag on the right which had I kept unopened would yield a WA piece of meat. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1aa9f982-0305-4c78-bf8a-9299c2fad590/edited-3471.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Notice the outer dried pellicle which needs to be trimmed. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/14b9ed97-4527-4bee-9ffa-7078d7ea8f22/edited-3473.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Butcher’s twine removed. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/c6a61308-d968-43fd-95bc-5489fb536288/edited-3489.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Plated with toasted home made baguette and creamed spinach. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/d192f33f-ecd4-4558-9f75-dd32411a77ed/edited-3476.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out The dried pellicle and chain removed. This wasn’t wasted though and was used as part of a ground meat mix to which it added complexity and DA flavour. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/de8feca7-5ffc-4cdd-9cdb-2a07e23e30a4/edited-3490.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Topped with sautéd “gourmet” mushroom mix and home made demi-glace tableside. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1ab7cab2-1aa4-43c5-a55c-9e0517644886/edited-3460.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Tenderloin in fridge. Day one of fifteen! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/eecdb58a-327f-4cd5-9907-063b41a4ad89/edited-3456.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Filet tied off to create a reasonably uniform diameter so meat would hold its shape an DA evenly. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/89e822a2-9545-4162-a019-c858d50557d6/edited-3451.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out You can just make out the chain running along the length at the bottom of the tenderloin, the thin triangular flattish tail on the right, and the heal (also called the wing) at the other end. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/0d141096-8399-4104-b340-00b1b160c7e1/edited-3458.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Filet attached to rack before placing in SteakAger. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/4c6b8fbe-22ce-4d28-8081-5d85a1c04e6b/edited-3468.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out After 15 days, meat was pulled. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/91e3b80b-3e3d-4c5c-a73b-d08b201d64c0/edited-3477.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out The DA tenderloin cut into 6 individual steaks (top of picture). The heal is seen on the bottom left with a little extra trim from chain at bottom right. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/4b94a218-826f-4ac5-94e1-90845657536f/Chain-psoas-minor.png Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out Normally one would trim a wet aged PSMO as above. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/c1c17615-96bd-4a22-810a-b2e6651eee3b/edited-3454.jpg Blog - On Beef Tenderloin, Wet Ageing, & Dry Ageing - Make it stand out I only removed the tail piece which being so thin would dry out into a piece of leather. In addition I cut off a a bit of the smaller diameter tenderloin at the end with its attached chain so as to create in the remaining tenderloin, a piece of meat with a uniform diameter. Note the fat and silverskin were left to protect the underlying meat from drying out. Only after DA was the tenderloin further broken down. https://www.tubermagnatum.ca/blog/transglute-steak monthly 0.5 2022-03-03 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/234ab6f5-7c43-4428-bc69-d1a0601f6f93/edited-3355.jpg Blog - Transglute Steak - Make it stand out Success! Mould removed and steak made whole again. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/91bb3dc2-aa82-4b62-b6f5-8388036aaf96/IMG_5777.jpg Blog - Transglute Steak - Make it stand out This subprimal had been DA in the Cheese Boutique’s cold room for nearly one year! Notice the tallow (blue oval) that was applied to prevent unwanted mould from entering and growing along the seam fat. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/db47c927-e974-45ac-87c2-6279a7931d35/edited-5826.jpg Blog - Transglute Steak - Make it stand out For plating, I seared the steak, cut it in half to share with my wife, and served with a delicious compound butter because you can never have too much butter! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/b0af4b93-e8fe-431f-aa18-1976fbca72bf/edited-5778.jpg Blog - Transglute Steak - Make it stand out The Cheese Boutique’s meat locker. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/a8000610-196e-410c-ac2c-866edaf627d1/edited-3347.jpg Blog - Transglute Steak - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1642193083338-HWGLSOKSDS1DFAQCLQR4/edited-3341.jpg Blog - Transglute Steak - Make it stand out The mouldy seam has been cut out leaving behind good clean meat. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1642193078276-L4NGVEPJMKXXITFKSNRX/edited-3340.jpg Blog - Transglute Steak - Make it stand out As one keeps cutting steaks from the end, there is less mould present. The next steak cut after this one was mold free, but I didn’t want to waste those “mouldy” end steaks. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/8e662380-7e58-427f-b1bc-ee108c638386/edited-5773.jpg Blog - Transglute Steak - Make it stand out Butcher showing me how to tie off a steak if seam fat has to be removed because of black mould. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/c73b1eba-e022-4992-9010-020034007acc/edited-3465+copy.jpg Blog - Transglute Steak - Make it stand out The seam fat or “intermuscular fat” is found in between and separating muscles. groups along which mould can track. (The small streaks of fat found within the muscle, i.e. intramuscular fat, and giving it the appearance of marble, is known as marbling and contributes to juiciness and flavour. The subcutaneous fat also known as back fat or external fat, is located on the outside of the muscle, just under the skin.) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/ad90df29-bfc9-4fa9-ab8d-7f63636df4e7/edited-3352.jpg Blog - Transglute Steak - Make it stand out Seam generously sprinkled with Activa RM100 Transglutaminase https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/3917808a-bbef-4630-b9d5-5203fdbffff1/edited-5768.jpg Blog - Transglute Steak - Make it stand out Black mould has entered and grown along the seam fat of the first steak cut from the end of my subprimal. If you look closely, you can see the actual mycelia, i.e. the thread like growth. The meat otherwise looks perfectly good. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/bd14f8fe-747a-43a1-a090-ca884a54b66e/dryaged_new_stepfoto-1_480x480.png Blog - Transglute Steak - Make it stand out The white is “good” mould growing on the surface. While one can debate if this adds to the flavour profile of DA beef, everyone agrees that black mould is bad and shouldn’t be eaten! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/d2cad4a2-51b2-40da-8e8f-da9c99efe15b/edited-5825.jpg Blog - Transglute Steak - Make it stand out After cooking sous vide, the seem opened up ever so slightly but held even after searing the steak. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/7c100d1f-3c2d-44a9-96e9-6a844fafcfa9/edited-3351.jpg Blog - Transglute Steak - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/b0320e73-99cf-47bc-96a0-845ad0e95dc7/edited-3354.jpg Blog - Transglute Steak - Make it stand out After applying the transglutaminase, the seam was closed, tied off with butchers twine to keep edges approximated, and rested in the fridge to allow the edges to permanently bond. https://www.tubermagnatum.ca/blog/dry-aged-beef monthly 0.5 2022-02-17 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1642198844541-5AI1M19YNDR2H493NDZX/edited-3430.jpg Blog - Dry Aged Beef - Make it stand out There’s no cooking without spatter! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/fca1dd82-b315-4d82-8e7c-4e6a10f59391/edited-3280.jpg Blog - Dry Aged Beef - Make it stand out The full ribeye subprimal is comprised of ribs 6-12, and includes the spinalis dorsi muscle (said by some to be the most delicous part) and the longissimus, https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/25d24f4c-86cf-4c84-99b0-67dbc77ffce6/edited-3434.jpg Blog - Dry Aged Beef - Make it stand out A beautifully pink 50 day DA ribeye, cooked at 57.2°c / 135°f. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1642289373207-AAK5J7K3BUAJO7NTUGHR/Jan_Weenix_-_Still_Life_of_a_Dead_Hare%2C_Partridges%2C_and_Other_Birds_in_a_Niche_-_Google_Art_Project.jpeg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1643819194174-4IJRI6WJB4V23TWAJYOI/Rembrandt%2C_bue_squartato%2C_1655%2C_01.jpeg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1642289738361-Y0Z46QPYRUHGGJ1UXG1J/duck.jpg%21Large.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644944024649-NZWZDC1GGJRSAUKDREBV/edited-3316.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644944018549-8C1HAEAGW34DV0798CGN/edited-3318.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644944038714-ZQWSJ6ZNA2GBI880F8Y9/edited-3320.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644945462483-C8O9VB4E8XOUWJFMZMDQ/edited-3463.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644945447475-IA4IXY4NKRRQL3UGXBEL/edited-3418.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/4956e831-1138-4d82-9734-e57c4da3d3b7/edited-3465+copy+2.jpg Blog - Dry Aged Beef - Make it stand out The three different types of fat and where they are found in a steak https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/0b1724d0-3e4b-4d82-9477-7a197a2e8c37/edited-3275.jpg Blog - Dry Aged Beef - Make it stand out 11.61kg (25.59lb) bone in rib-eye sub-primal. Notice it came wrapped in cheese cloth and not in a plastic bag as would be used for wet ageing. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/6d2fa106-f547-4c91-964d-7f506f8144ce/edited-3426.jpg Blog - Dry Aged Beef - Make it stand out And what steak dinner would be complete with out a lovely Cabernet Sauvignon to complement it! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/683b8ee4-c200-46c9-ab77-edbf45459ea5/edited-3283.jpg Blog - Dry Aged Beef - Make it stand out Day 1; only 49 more to go! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/cf90d549-23ea-4633-be14-e2566f54a8f6/edited-3327.jpg Blog - Dry Aged Beef - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644943123832-D234OP7KUA5QERYVXDOD/edited-3313.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644943167888-OA3EJU0E28JMIIFLQL2W/edited-3312.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1644943246613-U28SD38EJ35NB7KLYVI9/edited-3313.jpg Blog - Dry Aged Beef https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/c825f935-d637-460f-a03d-aca69891d54b/edited-5625.jpg Blog - Dry Aged Beef - Make it stand out Sanagan’s Meat Locker in Kensington Market, Toronto https://www.tubermagnatum.ca/blog/liquid-nitrogen-part-4-chilling-glasses monthly 0.5 2021-04-20 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1618933426348-AKO76HZ33KYR799S9UQ3/edited-5027.jpg Blog - Liquid Nitrogen: Part 4 Glass on the left chilled with LN2 and glass on right chilled in freezer https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1618933506474-Q0ICDU09MFDYTTW3X62X/edited-5030.jpg Blog - Liquid Nitrogen: Part 4 Finished cocktail! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1618933844289-35M27ULMIR2FYJ8DDQEZ/edited-5034.jpg Blog - Liquid Nitrogen: Part 4 Note the ice that formed on the side of glass https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1618933785977-Q1FJZBODADXGUYUOUPY6/edited-5031.jpg Blog - Liquid Nitrogen: Part 4 Note the frozen slushy at the bottom of glass https://www.tubermagnatum.ca/blog/8lpfyhr09003rc800h0721w2vfm9sb monthly 0.5 2021-04-19 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1618847557502-6542K8QCRVD23FTJ3OCM/edited-5145.jpg Blog - Liquid Nitrogen: Part 3 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1618845700115-RB3U30SSREHBXYN6Y8KW/edited-5149.jpg Blog - Liquid Nitrogen: Part 3 The berries broken into their individual drupelets. Note the blackberry drupelets have separated from the whitish core. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1618845445169-LHYNWZWGK6JV5V0SC6VX/edited-5150.jpg Blog - Liquid Nitrogen: Part 3 https://www.tubermagnatum.ca/blog/crown-of-duck monthly 0.5 2020-12-20 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608045041784-FLVE06LLO10G85C80Q9D/06777-editedFull.jpg Blog - Crown of Duck Ducks dry aging at Eleven Madison Park restaurant. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608068619822-P7XLF2KQAYDU5YTECSKM/edited-4668.jpg Blog - Crown of Duck Day 1: Bird with legs removed (Crown) hanging over drip tray (The bottles are for one of my other Covid projects; care to guess what that is?) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608069051665-Y3B9D5X7PX7HRWK5CK46/edited-4699.jpg Blog - Crown of Duck My plating of roasted dry aged duck with blackberry sauce. Meat super tender, skin super crispy, and melt in your mouth fat! Think roasted suckling pig. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608218326298-R2PZ8AMKN1HZ6LABD2IY/edited-2.jpg Blog - Crown of Duck Duck carcass headed for the freezer and then the stock pot https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608068791640-5RY28R1A2SSTE5HAFCVZ/edited-4687.jpg Blog - Crown of Duck Ready to Roast https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608068843289-O61HX6GLDX2K1Q214TNX/edited-4695.jpg Blog - Crown of Duck Cook profile: Pulled from oven at 125°F, carry over cooking takes it to 141°F (purple triangle), and rested up 15 min until temp stabilized and just starts to drop. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608068998717-TC1TXYJ5L293Q70NSZUD/edited-4691.jpg Blog - Crown of Duck Duck pulled from oven to rest and finish cooking. (The “Meater” thermometer is seen sticking out of the left side of duck.) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608069829034-GT3LRME7VHMH4P5E4NY9/edited-4711.jpg Blog - Crown of Duck Menu with signature “Honey and Lavender Glazed Duck”, but anniversary is June 10th not the 9th! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608068717693-I8VHQKTRYJGZWIJTQTBU/edited-4682.jpg Blog - Crown of Duck Day 12: Skin dry and taught. This is the same paper towel from day 1. Note there was virtually no dripping . https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1608044991117-8ZU75O9C3194JF58NNN9/06789-editedFull.jpg Blog - Crown of Duck Chef Humm’s plating of Honey and Lavender Glazed Duck from our anniversary dinner! https://www.tubermagnatum.ca/blog/duck-tongue monthly 0.5 2020-12-14 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607960426292-MDD2OGQ6QBF3YOPT11KT/edited-4659.jpg Blog - Duck Tongue Rinsed duck tongue https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607960698549-CLLZXVSGH5992U61IYNA/edited-4666.jpg Blog - Duck Tongue Deep fried duck tongue! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607963295951-67N0OCH5WPF7IKSOOAUZ/tongue.jpg Blog - Duck Tongue Image credit: Jayt74/flickr https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607885531726-56AR4TSD51Y7A2UO41MW/edited-4657.jpg Blog - Duck Tongue A bag of Duck Tongue, a bargain at only $15.00 / 500gm! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607962050233-MUQN1ZIWW49QKM36IXB1/edited-.jpg Blog - Duck Tongue Source: FatSecret Platform API https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607960623190-X4B4YEA4SD85I8M9ZOM2/edited-4661.jpg Blog - Duck Tongue Duck tongue washed in egg white and corn starch https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607885791683-CUTJXHKFZ8Q05BTD2UC9/edited-4670.jpg Blog - Duck Tongue Note that the tongue is made of both bone (wide and flat) and cartilage (round and thin) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1607887370982-ZZH89BE4XLYLN4RJLULO/Screen+Shot+2020-12-13+at+2.21.44+PM.png Blog - Duck Tongue Cross section through the body of domestic duck tongue. Asterisk shows connective tissue septum. Ad adipose tissue; PEp parakeratinized epithelium; Lp lamina propria; LM (from Morphofunctional study of the tongue in the domestic duck. https://www.tubermagnatum.ca/blog/liquid-nitrogen-part-2 monthly 0.5 2023-08-25 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601489373754-XCMTE00JD1MWK4U31DDW/03387-edited.jpg Blog - Liquid Nitrogen: Part 2 Made brittle from cryogenically freezing in LN2, the skin was then pulverized in a blender. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601417930281-04520BHCSVAMB4KIM817/03372-edited.jpg Blog - Liquid Nitrogen: Part 2 Here I have a whole duck breast and a breast with its skin removed to the side https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601417995771-UIR8R3INTT5DJU7LC0HS/03377-edited.jpg Blog - Liquid Nitrogen: Part 2 Skinless breasts with some EVOO and thyme ready to be cooked sous vide. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601418164528-RKX974ZNOU3NIITDFYO3/03388-edited.jpg Blog - Liquid Nitrogen: Part 2 Here the skin is rendered in its own fat and made crispy. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601418305828-3ETUPSY4WUX6BR3J2K5B/03394-edited.jpg Blog - Liquid Nitrogen: Part 2 Sliced duck breast garnished with duck skin crumble served with fiddleheads and scalloped potatoes. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601418188881-VUNF9PS1TT9ITFBZ2N6R/03391-edited.jpg Blog - Liquid Nitrogen: Part 2 The finished product; crispy duck skin crumble to which a little thyme has been added. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601418049586-VC63LDB5KO3HZEH6ZW3N/03380-edited.jpg Blog - Liquid Nitrogen: Part 2 The duck skin has been cut into pieces ready to be cryogenically frozen. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1601418122312-7NK2JDJU46L9CJ6E2EYZ/03384-edited.jpg Blog - Liquid Nitrogen: Part 2 LN2 added to the skin freezing them solid. https://www.tubermagnatum.ca/blog/a-spring-like-no-other monthly 0.5 2020-09-15 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1600129347254-B9480HIRV3BSA9Z0BZ32/edited-4184.jpg Blog - A Spring Like No Other Prepared ramps placed into sterilized pickling jar. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1600211721312-ZD07SYIVENUDI2KLI3DW/edited-4183.jpg Blog - A Spring Like No Other Reserved leaves for dehydrating. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1600129408692-ET7A82U7U9N22EB5DNIL/edited-4338.jpg Blog - A Spring Like No Other Liquid poured over ramps and fiddleheads before sealing jar and refrigerating for later use. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1600124473801-9BM9S9F46T81W25MMMUM/edited-4182.jpg Blog - A Spring Like No Other Ramps aka wild leeks, wild onion, and wild garlic. https://www.tubermagnatum.ca/blog/pulled-pork monthly 0.5 2020-09-15 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599928373219-LBZS15UUN79SG3XL7O4C/edited-4488.jpg Blog - Pulled Pork Meat after cooking in foil. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599929173973-W6Y93PJ0XBPKS2VGLK08/edited-4490.jpg Blog - Pulled Pork Note the pink smoke ring below the bark. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599929209520-S3VRAG292MQWT2XO48ES/edited-4492.jpg Blog - Pulled Pork The finished produce: Pork sandwich with grilled zucchini. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599927804753-ES3FQZSP2Z63233W4DVS/edited-4486.jpg Blog - Pulled Pork 2.5kg of pork butt rubbed generously with sugar, salt, paprika, onion powder, and garlic powder. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599927907715-92L9HWURQ50SB7CZ5WS8/edited-4487.jpg Blog - Pulled Pork Cooked at 145°C until internal temperature of 74°C. You can see a nice “bark” has formed. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599929119640-8KY8AE98O0HXMPZJXDO1/edited-4491.jpg Blog - Pulled Pork Two kilos of shredded pork! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599926961612-1QRRR4HL1LLPAF5J1A0Z/edited-0300.jpg Blog - Pulled Pork If you look carefully, you can see the crack on bottom! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1599927052275-Y3394E9617HU7S8S6H8T/edited-4471.jpg Blog - Pulled Pork Grilled, semi boneless quail stuffed with lemon. https://www.tubermagnatum.ca/blog/liquid-nitrogen-part-1 monthly 0.5 2020-09-30 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1593282586108-37IRM2D8T93N0174YPBQ/edited-7519.jpg Blog - Liquid Nitrogen: Part 1 Drying surface thoroughly https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1593296113742-55H06QHI7AGNLOTJSFEL/edited-0264.jpg Blog - Liquid Nitrogen: Part 1 Burgers cooked sous vide at 56°C https://www.tubermagnatum.ca/blog/pommes-souffle monthly 0.5 2020-09-14 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107461546-KCN0JC06HTTLDHP9ZH60/image-asset.jpeg Blog - Pommes Soufflées: v 2.0 Top to bottom: two slices coated with egg white and corn starch, two slice applied to one another, disc cut out ready to slightly dry and fry. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107477126-V2ER7SQDHNOGMC7IGLYZ/91811180_2772113066239223_5002716037376901120_o.jpg Blog - Pommes Soufflées: v 2.0 Canola oil brought to 140C° / 284F° https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107663609-DKNTK70823G6KFIQ8PN2/image-asset.jpeg Blog - Pommes Soufflées: v 2.0 One should eat in single bite, but here I took off a bit so as to show the hollow interior and thin crisp walls. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107444405-29XBAZIJC9IWYDSDLFPP/92129929_2772112872905909_3830085593568641024_o.jpg Blog - Pommes Soufflées: v 2.0 You can use corn starch or if you prefer Kudzu (aka Kuzu or Japanese arrowroot) which has a more neutral flavour. Ideally though, I think potato starch would be best seeing this is a potato recipe. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107424849-8VI3II89GEUK38PL9989/92128511_2772112599572603_2856047179032690688_o.jpg Blog - Pommes Soufflées: v 2.0 Mandoline slicer set to just less than 1mm. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107501722-AU7JOT3M2I59ORL51M07/image-asset.jpeg Blog - Pommes Soufflées: v 2.0 Puffed potato on paper towel ready to salt. Alternatively you can fill with foam or other savoury. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107646671-3SITJJHU81DP9TAP5D37/91774031_2772113692905827_6620227508761526272_o.jpg Blog - Pommes Soufflées: v 2.0 Ready to eat! https://www.tubermagnatum.ca/blog/deep-fried-hollandaise monthly 0.5 2020-09-30 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586108025748-Z3D4J6VO3UXHB3P35HIT/image-asset.jpeg Blog - Deep Fried Hollandaise Deep fried cube cut open revealing a delicious liquid hollandaise sauce! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107986646-7K8G3UZ3EFZHOEKMKJW0/90924814_2751631434954053_4366506517550071808_o.jpg Blog - Deep Fried Hollandaise This is the sauce after it had become firm. You can see from where I cut my first cube. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586108003683-YKY7DY0Y6HOCB23FEJ2Y/image-asset.jpeg Blog - Deep Fried Hollandaise Rather than serve the fried hollandaise as per the original recipe with eggs Benedict, I elected to pair it with grilled asparagus. Also on the night's menu was some broiled fish with parmesan cheese (overcooked but still tasty) and rice. https://www.tubermagnatum.ca/blog/spring-is-here monthly 0.5 2020-04-05 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107236996-UDAN075VHLQ8R3KT1D6V/32595124_1622451467872061_4233578336300826624_o.jpg Blog - Spring is here! Soy-Ginger Halibut served with fiddleheads in butter and lemon and Jasmine rice. Uninspired sloppy plating but delicious nevertheless! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586107225475-X1YPT6KOY61MEHYS357S/32407344_1622451374538737_3040698517556297728_o.jpg Blog - Spring is here! Fresh Fiddleheads! https://www.tubermagnatum.ca/blog/fish-skin monthly 0.5 2020-12-22 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586102850857-748ZTKIH4G7LI6MI8YRY/IMG_0246.JPG Blog - Fish Skin Fish skin removed from salmon fillet. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586102883154-B2GSUWGZP00DW1XXAQ62/IMG_0244.JPG Blog - Fish Skin Fish skin scraped clean. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586102960031-G23IL71GFKW4KINZBTGZ/IMG_0252.JPG Blog - Fish Skin The sandwiched squares of salmon skin are compressed by vacuum packing. To allow the transglutaminase to fully bond the edges together, the skin is refrigerated 6 hours. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586100968602-WWQYX9PXE575XNFUF8DL/29064127_1572921149491760_5029543973156616686_o.jpg Blog - Fish Skin Squares removed and trimmed readied to be deep fried at time of serving. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586102993804-FFY7VTPYSPUOBFUFXSEV/IMG_0256.JPG Blog - Fish Skin Puffed skin pillows served with salmon fillet. The salmon was sous vided at 54°C, way too low to crisp skin, but perfect to my likeing for the salmon. The fillet was then sprinkled with BC Salmon Rub and placed under the broiler. As you can see, one edge of fish browned a little to much. However, the pillows were perfectly crisp and airy, a delicious accompaniment. https://www.tubermagnatum.ca/blog/edible-stones monthly 0.5 2020-09-14 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586108674864-3U5RTNWFCNAUONCVJK2H/26116431_1486040601513149_363594478629202148_o.jpg Blog - Edible Stones Slurry of kaolin, lactose, and food colouring. Next time I will add pigment to vegetable oil before blending into slurry which will create a more realistic speckled colouring. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586108716961-0IFKPC7BHH3Q7SY1UU2U/26197746_1486040584846484_4732657472770936582_o.jpg Blog - Edible Stones Skewered and dipped potatoes drying. This of course is done behind closed doors so as not to ruin surprise of the diners. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586108744402-EVSC3TXLOSY5SORY2DHS/26170866_1486040594846483_2089071825371394278_o.jpg Blog - Edible Stones Final plating. The effect was pretty good in that the weight and feel of the coated potato was very much like the real stones. Slightly smaller stones and a better coloured coating will improve the effect. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587482044296-5HID1L60V4CX2XJBQQZQ/IMG_1369.JPG Blog - Edible Stones Another attempt with change in colour of coating. A little more realistic but could still use some more speckling. https://www.tubermagnatum.ca/blog/pommes-soufflees-v1 monthly 0.5 2023-08-24 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1592952267237-QCRBDBPADWVL0ETC4VH4/edited-4272.jpg Blog - Pommes Soufflées: v 1.0 Served with truffle salt, they are delicious! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586108872813-Q3RKGCQ4UDCI6F8QS0GQ/23632778_1442371679213375_7597687224213051994_o.jpg Blog - Pommes Soufflées: v 1.0 Pommes soufflées prepared anything but professionaly at home, Oakville, 2017. Here I have experimented with both rectangles and spheres. I have also created heart shaped pommes soufflée which work nicely. It is written that they can also be sliced using the crinkle blade on a mandoline, although I have neither seen this or tried to do so. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1592951534240-TE2TOAYCVQ26UNS7KTYZ/edited-4268.jpg Blog - Pommes Soufflées: v 1.0 Here are my potato slices after first fry. At this stage, they can be reserved for for second fry to puff and crisp at time of final service. It may even be possible to freeze them in this state. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586108853957-AJTNH4K65WM2DLSIU9ND/image-asset.jpeg Blog - Pommes Soufflées: v 1.0 Pommes soufflées prepared professionaly at Restaurante Zalacaín in Madrid, 2014. https://www.tubermagnatum.ca/blog/meat-glue-redux monthly 0.5 2020-10-01 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112229860-JZERK58BOKRM7QSYPJFS/15138378_1084466161670597_6866795073868739788_o.jpg Blog - Meat Glue Redux Voila! A chicken roulade cooked at 145°F (Sous vide allows lower temperature cooking, but requires longer time to fully pasteurize). Next time I would cook at 138°F to achieve a softer moister result. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112164862-A9T8YW5BVILUX8GHV6YT/15137430_1084466128337267_4285321538468906124_o.jpg Blog - Meat Glue Redux Two chicken breasts deboned and skinned. No attempt made to do this neatly as the ideas was to "glue" it back together. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112192327-U8SUIJAQBL53VVMNE9B2/15110361_1084466121670601_3264213860365605785_o.jpg Blog - Meat Glue Redux Chicken sprinkled with Aptiva (transglutaminase). https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112271375-ZCTBB7RPJBH1BY9GHYSU/15025490_1084466231670590_8929640418983129209_o.jpg Blog - Meat Glue Redux The best part was the skin which I salted and peppered, and then crisped in the oven at 400°F between parchment paper for 45 minutes. Next time I would for only 30' as although delicious, it was a bit too crisp! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112249692-XMHTFLFQRP7V90OJRNIH/15138473_1084466241670589_1285758914999330583_o.jpg Blog - Meat Glue Redux Roulade cut into rounds. You can see the individual bits of chicken firmly attached to each other. These were then pan seared. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112211601-C94G7BGOLHAZDQIIPZ4H/15068476_1084466098337270_5826044322549095157_o.jpg Blog - Meat Glue Redux Chicken bits pressed together, rolled into a roulade in kitchen wrap, and vacuum packed for sous videing. https://www.tubermagnatum.ca/blog/scallop-prosciutto-sandwich-butternut-squash-amp-watercress-pure monthly 0.5 2020-09-30 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586109099620-5UJVAIMYFWPDJH65IPV9/23415503_1436471259803417_1307734641298950287_o.jpg Blog - Scallop Prosciutto Sandwich, Butternut Squash & Watercress Purée "Scallop Proscuitto Sandwich" after pre-cooking/bonding at 51°C x 30 minutes. Next step, pan sear. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586109120828-L3LPNT73WKJU6Q8R6EW3/image-asset.jpeg Blog - Scallop Prosciutto Sandwich, Butternut Squash & Watercress Purée Final plating! https://www.tubermagnatum.ca/blog/sound-of-the-sea monthly 0.5 2020-10-09 https://www.tubermagnatum.ca/blog/fillet-of-brill-in-lobster-sauce monthly 0.5 2020-09-13 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110457131-L5KH072Z45V8J5S6ZKEE/17545616_1210450129072199_4844369128063233293_o.jpg Blog - Fillet of Brill in Lobster Sauce Left over lobster shells from Mermaid and Oyster from which I made stock for the lobster sauce https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110480336-ZGA3BIHB6CS7JPFMG2MX/17436209_1210449999072212_8096718265326697423_o.jpg Blog - Fillet of Brill in Lobster Sauce Burning off the alcohol from the large dose of brandy added to the stock! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110846925-GVMA2RLBO32ZZFA4J9IB/17505116_1210450062405539_2071139621548252200_o.jpg Blog - Fillet of Brill in Lobster Sauce Yummy lobster jus! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110550275-UJ2HW1R69PVB8RTAEMM8/17492357_1210449992405546_4960673934289403183_o.jpg Blog - Fillet of Brill in Lobster Sauce After dispatching the lobster, the tails and claws were removed. The wooden skewers kept the tails from curling when cooked. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110887288-3YIIJZ1421WHWUAQ7C46/17493193_1210450055738873_5430982506409812951_o.jpg Blog - Fillet of Brill in Lobster Sauce Final plating: Lobster, Branzino fillet served on top of shaved asparagus and samphire, served with lobster sauce and garnished with chervil and edible flowers. Unfortunately, I took this picture before the final garnish of osetra caviar! My excuse? See the next photo! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110577082-6QXHWWFEEQT1BT7VQVY2/17504950_1210449932405552_8103952683911171356_o.jpg Blog - Fillet of Brill in Lobster Sauce The lobster was to be cooked sous vide, but in order to remove the raw meat which is adherent to its shell, it had to “blanched” for 2-3 minutes in boiling water. Once blanched, the lobster was immersed in ice water to stop cooking. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110605006-VYPL42DYB39NGS7HVSLZ/17493025_1210449995738879_4141447554151297526_o.jpg Blog - Fillet of Brill in Lobster Sauce The tails (and claws) ready to be shelled. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110987054-CTVGZDTY9197F0Q8X56O/17504916_1210450065738872_6231629717332287346_o.jpg Blog - Fillet of Brill in Lobster Sauce What would a meal be without fine wine? (Now you know why I forgot the caviar!) The night’s highlights were the Montrachets. For any one thinking you can’t age a white, check the vintage of these. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110666645-DMZGFRY5U6HQL4P505PK/17547000_1210450162405529_1829753659318181315_o.jpg Blog - Fillet of Brill in Lobster Sauce I used a friends lobster press to extract the last of the juices tableside adding an element of theatre to dinner. This was then added to the sauce, https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110525785-RMNM1U6WV7LJL4ZXHB3T/17504635_1210449942405551_8789345831297936128_o.jpg Blog - Fillet of Brill in Lobster Sauce Perfect serving size: 1.25 to 1.5 lbs. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586110633921-AYXUFE2GY5LDDYZPC69Z/17504579_1210449935738885_3222202178854838840_o.jpg Blog - Fillet of Brill in Lobster Sauce To finish, the tail and claw meat were bagged separately with butter and chervil so they could be cooked at different temperatures. https://www.tubermagnatum.ca/blog/petrus monthly 0.5 2020-04-05 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111276272-C7MSZC57PQ2FBJSIX22K/15675745_1126610137456199_3913455545194869519_o.jpg Blog - Petrus And what do you drink a fine wine with? Why some nice crisps and dip! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111147699-LJUMLSNSH3ZC48CHAYI5/15625868_1126610124122867_601977371793986825_o.jpg Blog - Petrus Wine served from Vintages wine serving system which uses Argon or Nitrogen to degas the bottle once opened. This preserves the wine by eliminating oxygen which would otherwise oxidize and degrade the wine. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111208972-LT91IZZE4KYF2MGIE8PG/15626409_1126610144122865_8085637522957927060_o.jpg Blog - Petrus https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111172740-L9X95IZO6NQB2LVAP3UF/15585028_1126610050789541_2737388441476274600_o.jpg Blog - Petrus Notice the brown rim which "one could say" indicates pigments have precipitated out suggesting this is an older wine. https://www.tubermagnatum.ca/blog/the-veal-trilogy-volume-3 monthly 0.5 2023-05-25 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111648932-ZQXWJJIZEYT5UYGZ33LV/15272024_1105452546238625_3983598149444272427_o.jpg Blog - The Veal Trilogy: Volume 3 Vitello Con Salsa di Funghi e Tartufo (Veal with Mushroom-Truffle Sauce) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111694211-1OFZXI1I4NEJ07PRJK31/15288697_1105452566238623_7641989473035158481_o.jpg Blog - The Veal Trilogy: Volume 3 A lovely New World Pinot Noir from California. Yes, I know the bottle is empty; I forgot to photograph it before drinking! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111590697-JET191TOKDYA84GX70E7/15259378_1105452542905292_2968806606150782843_o.jpg Blog - The Veal Trilogy: Volume 3 Veal ready to be dusted in flower with salt and pepper (Kosher and fresh ground respectively of course!) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111610899-CN08YPOF5JYWPNUD9KX9/15304512_1105452476238632_4772974223891804240_o.jpg Blog - The Veal Trilogy: Volume 3 Mise en Place: white button and porcini mushrooms, minced rosemary & chile flakes, and sliced garlic. Dont forget the chicken stock and butter! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111630742-LI0EUMRM2K9RG676EIJV/15288710_1105452406238639_3426613812212287906_o.jpg Blog - The Veal Trilogy: Volume 3 And of course, the white truffle! https://www.tubermagnatum.ca/blog/the-veal-trilogy-volume-2 monthly 0.5 2023-05-25 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111817090-S8IGYCYPPWAD7ER477C1/15167654_1086990728084807_720603490651863121_o.jpg Blog - The Veal Trilogy: Volume 2 Mise en place: Veal, cold butter, Chicken broth, olives and sun dried tomatoes, wine, https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111860077-62NZRJ2BE8FAAYKK6734/15168899_1086990781418135_8657858909686751418_o.jpg Blog - The Veal Trilogy: Volume 2 Capellini cooked al dente (often mispronouned; it's not as in "Dante" the poet) https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111882293-OJLMCZ4LEVGVIWN28B5I/15122980_1086990844751462_4457775935994531627_o.jpg Blog - The Veal Trilogy: Volume 2 Final plating with pan sauce reduction with olives and sundried tomatoes. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111906771-CQOE8E6ATPPALVN03DMN/15110385_1086990691418144_7006717175293661250_o.jpg Blog - The Veal Trilogy: Volume 2 A delicious Pinot to complement the meal. Notice the producer which seems appropriate given we are tandem riders ourselves! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586111838513-DIV34TYNBSYIJX99XKDG/15068461_1086990748084805_4991438357731556131_o.jpg Blog - The Veal Trilogy: Volume 2 Sautéed veal. I have cropped so you dont see the cook top spatter! https://www.tubermagnatum.ca/blog/the-veal-trilogy-volume-1 monthly 0.5 2023-05-25 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112564834-VPQKS12A3DEYE46PNF69/14991447_1080803625370184_8237635374560232688_o.jpg Blog - The Veal Trilogy: Volume 1 After veal cooked, it was removed from pan and a pan sauce made by deglazing with wine, broth added and reduced, lemon and juice added to taste. Finished off with some capers and parsley. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112595662-D9GC7NXVWOPLVRFMM2YS/image-asset.jpeg Blog - The Veal Trilogy: Volume 1 Final plating garnished with a little parsley. A bit sloppy (blame the wine), but that didn't detract from its taste! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112518692-FMUTWIYK4C9JMAPQ10FP/15025172_1080803618703518_7095293400113143898_o.jpg Blog - The Veal Trilogy: Volume 1 Mise en place: Clarified butter and canola (my go to oil: high smoke point with good flavour), a little garlic, chicken broth (can use veal broth), dry white wine, lemon juice and lemon, capers, and parsley. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112543771-IC69Y0LCN2KCJS11UF07/15000154_1080803605370186_1387193051279112653_o.jpg Blog - The Veal Trilogy: Volume 1 Veal seasoned with salt and pepper (freshly ground of course!) then lightly flowered. https://www.tubermagnatum.ca/blog/white-truffle-season monthly 0.5 2021-11-02 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112840818-1M0L6TPI2WJIX8IZ8N85/14939441_1073688256081721_1289965163213397010_o.jpg Blog - White Truffle Season Truffle slicer given to me for XMAS by my wife that she bought on a family summer trip to Italy in 2003 (Truffle not included!). https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112866234-CZL41WO28S29SAXJWHQ7/15000007_1073688339415046_1864825720481305047_o.jpg Blog - White Truffle Season Gently heating butter to a foam with garlic and sage. At the last minute before tossing with the pasta, cream added. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112800000-Q2Q3Y8VB9LNPB8CYRQ26/14918941_1073688259415054_6587214926360922366_o.jpg Blog - White Truffle Season Very nice Barbaresco, but truth be told, Barolo would have worked better for me, and maybe even a chardonnay. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112885985-R4P7CAFLRYPB4M5WC1RI/14976534_1073688342748379_7558672924960305116_o.jpg Blog - White Truffle Season The final dish! Pasta tossed with sage and garlic infused butter, finished with truffle slices. Can you smell them? https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586112822926-9YOAK2ME7ABODQAM8YL2/14991425_1073688252748388_1862595298923564986_o.jpg Blog - White Truffle Season Mise en place: Cream, tagliatelle, sage, garlic, and butter. And of course, white truffle! https://www.tubermagnatum.ca/blog/roasted-cauliflower-amp-meat-glue-experiment monthly 0.5 2020-04-21 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586113223779-YURAHNAGOGJ6X3SQ6HIO/13987531_996457100471504_1257507483615748882_o.jpg Blog - Roasted Cauliflower & Meat Glue Experiment https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586113234930-JKQ6NMGF8MH5PVZI7YKG/13923638_996457107138170_3596809997835905654_o.jpg Blog - Roasted Cauliflower & Meat Glue Experiment https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586113245763-9ZSL67JF5GI9K6HMDMUT/13913737_996457110471503_1979392513234609148_o.jpg Blog - Roasted Cauliflower & Meat Glue Experiment https://www.tubermagnatum.ca/blog/squid-dinner monthly 0.5 2020-04-05 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586113557349-JSBLEO9OICRBAT03XBMP/11113392_814184385365444_3555785634987068685_o.jpg Blog - Squid Dinner That caviar was actually Balsamic Vinegar Pearls. These and the Arugala "spaghetti" were both created with the technique of gelification using Agar agar. Served as part of a Insalata Caprese. In case you were wondering, that's not cayenne; its tomato skin I dehydrated then pulverized. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586113519664-O2RWXV4M33I60WTCU8DJ/12022350_814184392032110_4922183597924368473_o.jpg Blog - Squid Dinner "Melon Soup Spheres" You have seen this dish before, but on this second attempt, the reverse spherification technique has been perfected. https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586113539518-OG5JKQR6LR9QLLYM3U25/12045791_814184395365443_6422115488547338441_o.jpg Blog - Squid Dinner Caviar? I think not! https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1586113574819-8C8B7271H57HX1LYN3QO/image-asset.jpeg Blog - Squid Dinner Squid stuffed with 'Nduja sausage (a spicy spreadable pork salami from Calabria Italy) and toasted pine nuts. This was served with Spaghetti al nero di seppia and EVOO. This was my attempt at recreating one of the signature dishes of Chef Zamparin at Bricco Kitchen and Wine Bar in TO. Squid of course was prepared sous vide then marked on the grill. https://www.tubermagnatum.ca/contact daily 0.75 2020-04-05 https://www.tubermagnatum.ca/gallery daily 0.75 2020-04-22 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491441170-IZ8O200Z6REGKCFEKFXF/edited--2.jpg Gallery Sous vide bacon wrapped filet mignon https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491425781-MUOY50UBN2P2NR6FBPTA/edited-.jpg Gallery Foie gras with sweet cherry sauce https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491390724-295V641Z3G6ONJQCRC7C/edited-11.jpg Gallery Squab https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491453107-EQJ823XP4GT99KRTW35Z/edited-0039.jpg Gallery Canning tomato sauce https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491416733-7ZG2BP5W0I9XSXQYUEBZ/edited-0819.jpg Gallery Beer can chicken https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491431221-PA645WACR58CFHD3W1CM/edited-03178.jpg Gallery Asparagus https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491466345-B6SLGXN1UN5TYJLIGVWY/edited-5093.jpg Gallery Learning to make empanada in Argentina https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491475911-SHEUH7KA8TFKWLPE5O5C/edited-6137.jpg Gallery Northern Divine Fraser River caviar https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587491475380-XA0EWEVY4OSQSB1E1L8Q/edited-6403.jpg Gallery Summer lobster and grilled corn https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587567933691-B5KZNKZSEU7GTQLNQLY4/IMG_2195.jpeg Gallery https://www.tubermagnatum.ca/about daily 0.75 2023-05-25 https://images.squarespace-cdn.com/content/v1/5e89f6ac34f1a424da15431c/1587488754795-Y3G5JO73RYPAH3LD7BUT/Paella.jpg About