“This dish was the most creative in appearance and flavors, and used many ingredients cooked sous vide. It incorporates a variety of classic and modern techniques into a well thought-out dish.”
—Chef Gerard Bertholon, Chief Strategy Officer, Cuisine Solutions
125 g apple cider, unfiltered
375 g apple cider vinegar (Chef Kilgore likes O-Med)
100 g Madeira
4 g thyme
2 g salt
125 g sugar
4 peeled red apples (either diced or scooped with a Parisian scoop/melon baller)
1,500 g Gala or Fuji apple, sliced; use core and keep skin on
31 g salt
50 g unfiltered, unpasteurized fresh Gala apple juice
1 pc cinnamon
3 cloves
3 allspice
5 black peppercorns
2 g cardamom
1,500 g Greek yogurt
Salt, to taste
1 g xanthan gum
3 g clove
12 g cinnamon, ground
4 g allspice
8 cardamom
15 g black peppercorns
11 g celery seed
15 g mace
15 g red miso powder
30 g caraway
10 g anise seed
8 coriander
12 g ginger, ground
8 g fennel seed
2,800 g roast pumpkin purée, passed through a fine-meshed sieve
10 g Spice Mix
Salt, to taste
760 g Madeira
20 g black peppercorns
16 g thyme
1,750 g yellow onion, julienned
700 g leeks, julienned
1,350 g red onion, julienned
300 g Madeira Reduction
1,140 g apple cider
380 g water
38 g salt
380 g tapioca maltodextrin
3,850 g French onion soup base, strained
385 g Apple Katsuobushi
35 g salt
0.6% by weight, of iota carrageenan to strained cooled liquid
Reserved onions
Prepping time: Approx. 1 hour, plus 8 days’ fermentation and blooming time / Cooking time: 16 hours, 40 minutes / Sous vide cooking time: 10-14 minutes
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Ricardo Heredia was the runner-up in our 2020 International Sous Vide Day recipe contest.
Sebastian Rosado won the People's Choice award in our 2020 International Sous Vide Day recipe contest.
Chef Rickie Perez, winner of the Sous Vide Tastemaker contest for International Sous Vide Day 2019, shares his healthy recipe.