So Brian got me one of the coolest presents ever. It’s the mac daddy of cookbooks: The Modernist Cuisine at Home. Since no one in their right mind can afford the babillion dollars it costs to buy the famous set of cookbooks The Modernist Cuisine, they made a more affordable, more DIY-driven version for the home cook, like you and me, right?
Wrong. Because every single recipe take 48 hours to make and I can’t think far enough ahead to my next shower, much less dinner 2 nights from now. I love the concept: slow food is delicious food. It gives you great ideas on how to recreate a sous vide at home, and that’s great. It’s ballsy. It’s complicated.
Let me ask you this. Without a steady temperature, how is one supposed to keep chicken at a temperature of 140 degrees for 20 minutes? How do you say “Cook, Chicken!” and then say “Op! Hold it right there mister. Hold that pose for 20 minutes!”
I don’t know about you, but my oven is builder grade and it is not smart enough to keep a chicken’s temperature from climbing.
So after much inspection, here is my “I got the modernist cuisine cookbook, read the recipes and thought ‘if it ain’t broke’ and did it my way.”
- chicken - 1 whole, broken down
- onions - 3, thinly sliced
- salt and pepper - 2 teaspoons each
- olive oil - 1 tablespoon
- butter - 2 tablespoons