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34d8e6ed d306 4821 8e47 3a750561fa51  2016 05 11 21 52 35
thirschfeld
thirschfeld

I have never cooked anything for 48 hours. I have always cooked with finesse, muscling dishes out on the stove top or in the oven always giving science the cold shoulder. Then one day about a month ago I realized something, if I believed in science—global warming, GMOs, then I needed to buy into sous vide and modernist cuisine. These are 48 hour lamb shanks before they go under the broiler to caramelize them. They are extremely tender. I am going to serve them with a spring turnip and potato purée and top it all off with a Sauce Robert. #sousvide #science #dinnerathome #slowfood #notarecipe #babysteps