This past Christmas was filled with baking orders, farm work, and caterings. After working with the tens of pounds of pastured lard, 20 lb sacks of whole grain flour, and kilos of dark chocolate, there was finally time to play with a new culinary technique and revisit an old one.
One such catering request by a client was a whole poached salmon which resulted in smoked salmon (old technique) and a better-late-than-never arrival of a water circulator resulted in cooking eggs a la sous vide (new technique).
Eating. Drinking. Sharing.