Artichokes with scallops, olive-oil, ginger, soy and honey
Cooking the artichokes sous-vide achieves greater flavor concentration, as well as a considerable improvement in its color because oxidation is prevented. When cooking vegetables sous-vide, we must remember that the temperature must always exceed 85�C/185�F to successfully alter the cellulose. Made this 21MAY2011 - or at least the ginger nougat, in any case. Made this 15FEb2013 - worked out a lot better.
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