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Egg 63 with Ratatouille and Salt Glazed Potatoes » digest LA

It is funny the types of things that irritate you about someone after living with them for years. It is like the more you love them, the more irritating they become. No, I am not about to badmouth my ex. Actually, I was talking about myself. I think the two things that drove James nuts the most were 1) I love using as many bowls as possible when cooking and 2) I always forget to salt food. Now I know these are both pretty unforgivable things. I think that growing up watching cooking shows with my dad, I loved all the tiny bowls filled with perfectly chopped veggies. I just never really thought about who has to wash all those bowls. And salt, well sorry mom, but you weren’t the best at salting food yourself.

For those reasons, Egg 63 with Ratatouille and Salt Glazed Potatoes is the best recipe for me to make. I “learned” this recipe when I took a cooking class a few weeks ago with Marcel Vigneron at Sur La Table. The reasons are that first of all, all of the vegetables in the ratatouille are diced (knife skillz, ding) and then cooked individually before cooking them all together for an hour. That means they have to wait in individual bowls for their turn in the pan. And the potatoes are cooked using a method (I forget the name) where you boil them in very salty water (like sea water) until all of the water is boiled away, leaving you with delicious salt-glazed potatoes. I can’t forget the salt in that recipe because it is a main ingredient. Egg 63 is a soft boiled egg cooked at 63 degrees celsius, which is supposed to be the best temperature to cook all the different bits in the egg. Without an immersion circulator, I had to rely on the old fashioned method of a thermometer, a stove, and cold water to regulate the temperature.

ratatouilleThree grueling hours later I had really delicious ratatouille, eggs with overcooked yolks and really really salty potatoes (some salt water ratio was way off).

Here is the finished product. I “plated” with the egg, but then took it off because it was terrible. The saltiness of the potatoes was really nice in the ratatouille, but I definitely have to fix the salt to water ratio next time.

cooking eggsFor egg 63, I would need an immersion circulator or a sous vide machine to even bother trying again. Granted, this candy thermometer technique was a pretty half-assed attempt to begin with. On the plus side, cooking sous vide requires a vacuum-sealing system, which appeals to my faux obsessive compulsive tendencies and love of gadgets. I can’t wait to vacuum seal everything.

Regarding my inability to remember salt, I bought the teeniest Le Creuset pot that they make and filled it with kosher salt. I keep it next to the stove. I like that it makes me feel like a real chef to grab a pinch of salt and throw it in the pan. Plus it is so cute, how could I ever forget salt again?

salt

  • The Dad

    Loved the column. It is so you.

  • http://www.emballage-systeme-sous-vide.fr/content/6-sous-vide sous vide

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