Chef Daniel Schneider
Pork Belly LTC cooked with the air-o-steam (140 roast temp and 58 internal temp)
Beef Rendang, cooked in the Pressure Braising Pan(50min+another 5min to reduce the liquid with the lid open).
Ingredients are: Beef Shin, chilli, coconut milk, lime leaves, lemongrass salt, sugar, ginger, galangal and garlic.
Hainanese Chicken Rice
Hainanese Chicken Rice air-o-steam
Chicken is steamed in chicken stock for 50min 100*C
Rice is cooked 30minutes full steam 100*C
Ingredients: chicken, rice, garlic, ginger, Panda Leaf, lemongrass, Salt, Chilli.
Sake, Soy and Mirin marinated salmon.
Cooked sous vide at 40.*C in the aqua cooked for 25min.
Served with cucumber-spaghetti and black sesame dressing