In Thomas Keller's sous vide cookery tell-all, Under Pressure, is a recipe for saucisson l'ail, which is a traditional French garlic sausage. Saucisson l'Ail is similar to the Italian salami cotto, where a pork forcemeat is cooked, rather than hung to dry and age. I love garlicky sausages, so this was a recipe I was eager to try out.
What I did not realize is that the low (145 F) temperature of the water bath would leave the garlic with a nearly raw, slightly harsh flavor. To double the problem, I added an interior garnish of brandy-soaked figs to the center of the sausage. Just like garlic, the temperature was too low to cook out the raw alcohol flavor. While the results were edible, the dish was extremely unbalanced, with a biting heat from the garlic followed by the hot, boozy taste of the brandied figs.
So, not something to repeat, but some important lessons learned!
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