How I Sous Vide: Destroyer | SOUS-VIDE Magazine

By Jennifer Bradley Franklin

Things at Destroyer, chef Jordan Kahn’s Nordic-style eatery in Culver City, are not always what they appear. The restaurant, which feels both avant-garde and approachable, serves up Los Angeles’ quintessential brunch dish—avocado toast—with a twist. The fruit is lightly seasoned, then sealed with virgin avocado oil and cooked sous vide. It’s then coated with puffed teff and dusted with powdered burnt onions, which mimics a skin. Served with toasted country bread, pickled sprouted rye berries, and roasted kale oil, it’s a menu hit for diners and on Instagram.

“I’ve always preferred the flavor of cooked avocado, but I’ve never been a big fan of the texture,” Kahn says. “This technique was a way to enhance the flavor without turning the avocado into mush. By choosing a high-fat-content avocado like Gwen or Haas, and gently cooking it sous vide over low heat, the flavor of the avocado becomes more pronounced, and the texture more soft and spreadable.”

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Destroyer, 3578 Hayden Ave., Culver City, California, destroyer.la

This article originally appeared in the Fall/Winter 2019 issue of Sous-Vide magazine.

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