Tuesday, December 28, 2010

The art of Sous Vide

The perfect egg
A few months ago I purchased the immersion circulator made by Polyscience - for the purpose of Sous Vide cooking.  I had seen it used on Iron Chef, and had a number of Sous Vide dishes in restaurants - so I wanted to work with this.

Well - it has been love since I purchased it. I have used the Sous Vide method of cooking more than my oven, and probably nearly as much as my stove top.

Start with the simple things-- eggs. I love the perfect egg-- have spent years perfecting the way I make an egg to where I have the pan, the amount of butter, the right amount of flame- everything. Then I was reading about Sous Vide eggs - oh my.  Place an egg into the water oven at 149 degrees and let it sit for about 79 minutes.  The result? See above -not only a perfectly creamy egg white- but a yoke that makes me slobber on my keyboard just thinking about it.

What about chicken? Chicken is a dish that most of us love - for me chicken with mozzarella and a nice sauce is almost heaven. The problem with chicken is that to cook it-- often the chicken gets over cooked.  In fact, my patients who have the lap-band - if they cannot figure out how to cook chicken, or what restaurant cooks chicken well- simply never eat chicken.

So what about Sous Vide? Off to my favorite market where I picked up a great breast.  Seasoned simply with salt and pepper I then placed the breast into the bag for sealing.  I added some duck fat and a cachet of thyme.

Into the water bath (water oven) they went- and after 40 minutes they were ready to take out.

Keeping the water at a stable temp of 147 is perfect for chicken breasts
Of course as I lay the freshly pulled mozzarella I have to check for quality. My number one quality inspector Dr. Lucky is standing by should I need his assistance

This chicken is cooked perfectly- but we want more than chicken

Nothing like a fine knife to slice the cheese

Tongs make it easy to remove the chicken from the sealed bag

After a few minutes in the oven - just enough to barely melt the cheese -  you have it!
Having made fresh mozzarella and some sauce- I added the sauce to the top of the chicken, along with some of the fresh cheese- and while I was at it grated some aged Parmesan cheese.  Into a 400 degree oven for a few minutes-- just until the cheese began to melt  -- and the perfect dish.  The chicken was already cooked - so all I needed was a bit of finish.

Oh my- I can see why Chefs have fallen in love with this cooking tool.

To see how I did a Thanksgiving turkey you can go to my YouTube site called  Your Doctors Orders, or go to yourdoctorsorders.com

Wednesday, December 15, 2010

The Market

When asking my patients to list vegetables - a group of sixty of them came up with ten - and they included fruits. When asking what kind of fish they enjoyed - most said "they don't like seafood." Obesity is not just a disease involving health, it also a disease of limitations - in taste and in flavor.

Expanding tastes - learning new foods- healthy foods- is our mission - and the new trend is an old trend- bringing the market back. Here are just a few from the market walk.

Every city is bringing back the markets - and even more fun - -the markets in Asia and Europe!
One cup is only 33 calories. It is also a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a very good source of Dietary Fiber. Can you identify it?
Grapes - sugary sweet - nature's dessert. 1 cup is 100 calories.
It is also a very good source of Vitamin C and Vitamin K.
It is also a good source of Dietary Fiber, Protein, Phosphorus, Copper and Manganese, and a very good source of Folate.
Only 187 calories per cup

Shrimp is low in Saturated Fat. It is also a good source of Niacin, Vitamin B12, Iron, Phosphorus and Copper, and a very good source of Protein, Vitamin D and Selenium. Easy to fix- and something every kitchen should have

This food is low in Saturated Fat and Sodium. It is also a good source of Vitamin B6, Vitamin B12, Magnesium and Potassium, and a very good source of Protein, Niacin, Phosphorus and Selenium. One of my favorite seafoods- and lots of recipes in our new cookbook!
This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Copper, and a very good source of Vitamin C.

This food is low in Saturated Fat. It is also a good source of Protein and Magnesium, and a very good source of Phosphorus and Selenium. Only 81 calories per serving

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin A, Pantothenic Acid, Magnesium, Phosphorus and Manganese, and a very good source of Vitamin C, Vitamin K and Potassium.

Now growing on my tree in Phoenix!
This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Riboflavin, Pantothenic Acid, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Calcium, Potassium and Copper

At 290 calories per one large potato it is a lot and yet
it is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin B6, Potassium and Manganese, and a very good source of Vitamin 

They are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, and a very good source of Vitamin C, Vitamin K and Manganese

This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium and Manganese.

This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium and Manganese