TRANSCRIPT Ep 21
Welcome to The Simmering Chef.
Cooking with a smidgen of anger, a pinch of crass, a dollop of irreverence, a sprinkling of science, and a handful of spice.
Hello and welcome to all my listeners! We are now through the first seven days of August, and it feels like there’s been a year’s worth of living in three weeks. Most of our days at the Atelier Rorschach Culinary Studios in beautiful College Park are spent sitting before a fan, sipping lots of ice water, and making every effort to stay cool. Rumor has it that will change in a few more weeks. Promises, promises.
Today’s letter is from Pensacola, FL., home of the legendary Blue Angels.
Dear The Simmering Chef,
My kids just got back from Space Camp in Huntsville, Alabama. They had a really awesome time, and besides all the science stuff, they enjoyed the egg omelets served for breakfast.
Now that we are back home, I’d like to make them a breakfast that uses some science by introducing them to the concept of sous vide. That equipment is very costly, and you can appreciate that I’d rather spend my money sending the kids to space camp. Do you have any cooking techniques that are kid-friendly and cost-effective?
Floating in my tin can,
Ground Control Dad
Dear GCD,
I bet your kids had a stupendous time, and I envy them. What fun to learn all the super things that they did for that week. I bet they can’t wait to return.
Let’s first discuss what sous vide is. A lot of professional chefs use this technique because it delivers fantastic results. Basically, food is vacuum-sealed in a bag before cooking it in a strictly controlled, low-temperature environment. Usually, that temperature is around 165°F. You could use a bain-marie—that’s called a water bath to the layman. When you cook this way, your results are stellar. Proteins are cooked to a perfect doneness while still retaining moisture, and the texture is superbly tender. It’s such an exciting cooking technique, and yes, the equipment costs an arm and a leg, but don’t give up hope. There is a simpler way to get similar results.
Just as your kids simulated flying airplanes and spaceships, this will give them a chance to get the idea of sous vide without breaking the bank.
Since your kids enjoyed their eggs at camp, let’s cook an omelet they will love. This will be a perfect Saturday morning activity, making you a hero in your kids' eyes.
Fill a pot halfway with water and bring it to a boil. Once it’s boiling, reduce the temperature down so that the water gently simmers.
Using a sandwich baggie that seals, grate some of your favorite cheese into it.
In a bowl, whip two to three eggs with a splash of cream (or cottage cheese), a pinch of salt, and a few grinds of black pepper. If you want to zhuzh it up, whisk in some chopped chives.
Pour this mixture into the baggie and seal it up so that nothing leaks out.
Place the baggie into the gently simmering water and cook it for 7 minutes before flipping it and cooking it another 5 minutes.*
Turn the water off, carefully remove the baggie from the water, and place it on a kitchen towel. To check for doneness, touch one of the sides. It should feel firm. If you see liquid running out from the middle, return the baggie to the pot of water and let it cook for another minute or two.
When ready, cut the bag open and flip the omelet onto a warm plate.
When you bite into it, the texture will be tender, fluffy, and truly flavorful. This may become your new favorite way to make eggs.
*I have a couple of notes for everyone who decides to make this.
First, if you choose to use a couple of tablespoons of cottage cheese instead of cream, it will need to cook for about 20 minutes.
Second, if you are trying this at altitude, use a thermometer to help you reach and maintain the desired temperature of 165°F. Things cook differently at altitude, so keep an eye on it and adjust for longer cook times.
Third, add whatever you want to the egg mixture. Just remember that the more goodies you add, the longer it will take to cook. I am very fond of caramelized onions and Spanish chorizo in mine.
Lastly, eggs in the U.S. are known to carry salmonella. Make sure you cook those eggs to 145°F to kill it off. Consuming raw and undercooked eggs can make your stomach rebel against you, and because the U.S. health system is so expensive, it costs you more than a week at Space Camp.
As always, fail brilliantly and eat well. Thank you for listening.
This is Janet, The Simmering Chef
Today’s podcast is brought to you from the Atelier Rorschach Culinary Studios in beautiful College Park. Music is “Space Oddity” by the legendary David Bowie. Content is all my fault. Feel free to complain to the management.
Share this post