Before buying any equipment, be sure to evaluate your property’s needs as they relate to capacity, as well as temperature range and accuracy. Temperature-controlled sous vide cooking has become an indispensable technique for many club chefs. It’s much simpler than its fancy name might suggest. Ingredients are sealed in a plastic bag or canning jar…
Club Cooking the Modern Way
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…
Sous Vide Professional™ Immersion Circulator Classic 120V/60HZ
Features: The breakthrough innovation of this immersion circulator helped pioneer the realm of sous vide cooking. This thermal circulator offers maximum flexibility and clamps onto any tank with round or flat walls that can hold up to 30 liters (8 gallons) (120V) With its one-touch control it enables you to quickly set or adjust the…
Success with Sous Vide
More chefs are including sous vide in their kitchen-equipment arsenals as a way to yield consistent results, save cooking time during service, and free up oven space. For one fervent convert, it’s “the best thing since fire.”
Sous Vide Ribeye Pinenut Miso
Sous Vide Ribeye Pinenut Miso Submitted by Alex Q. Becker, Executive Chef, Seminole Hard Rock Hotel & Casino, Hollywood, Fla. Ingredients: 6 oz. ribeye 3 oz. miso 1 oz. sake 1 oz. mirin 1 oz. sugar 1 oz. pinenuts, puréed ½ oz. green onions, sliced 6 pcs. baby zucchini 6 pcs. asparagus 1 lemon Salt…
Pork Loin Stuffed with Spinach and Mission Figs
Pork Loin Stuffed with Spinach and Mission Figs over Braised Cabbage Orange Balsamic and Carrot Puree Submitted by Chuck Mahoney, CEC, Executive Chef, Eagle Creek Country Club, Naples, Fla. For Pork loin Stuffed with Spinach and Mission Figs: 1 Boneless Pork loin about 7 lbs. 4 Oz Chicken Breast 1 Cup Dried Figs Diced 12 Oz…
High-Tech Heat
By cooking sous vide, club chefs can improve consistency, quality and speed of service throughout their operations.
It’s All in the Details
Jacksonville G&CC’s progressive kitchen serves innovative cuisine created by Executive Chef Mike Ramsey and his talented crew.
Luscious Libations
In Nashville, where mixology bars are abundant, Belle Meade Country Club’s flavor-infused vodkas and bourbons have added more cachet and character to its cocktail menu than any of its competitors’ concoctions.
On the Leading Edge
From children’s classes to events with staff in full costumes, Executive Chef Perry Kenney directs a culinary operation at Sawgrass CC that provides fun and pleasant surprises at every turn.