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Sous Vide in the Airstream

Uh oh. I think we may need one of these for the Airstream.


Last night, Jake cooked a fantastic dinner for us all. A delicious tomato soup (a tiny bit of whisky and roasted tomatoes in the bowl first, then soup, then a swirl of basil yogurt, topped with little beads of hot sauce that he made by heating hot sauce and agar agar in a pot, letting it cool to about 55 degrees Celsius, then dropping drops into cold olive oil in a tall glass. The drops fall to the bottom of the cup, cooling on the way down into little beads, like tapioca. Super cool! We will definitely be trying this!



The second course was a delicious mushroom risotto with fresh asparagus and wild boar, topped with fresh shaved Parmesano Reggiano. Note the stirring action!


The main course was a beef loin done in the sous vide and then finished on the stove and topped with a delicious demi glace, with some sauteed zucchini and bacon. Everything was amazing.


Our first two courses we had with a chardonnay we picked up at Keller Estate yesterday, and the beef was paired with a Cabernet Sauvignon from Cass Wines in Paso Robles. What a fun and delicious evening!