Joan Roca El Cellar Del Con Roca sole

10% salt brine for 4 minutes
put 2 filets together for a thicker piece.  They will bind.
sole 5 minutes at 55C sous vide

sole fumet made at 60C

Video

Joan Roca El Cellar Del Con Roca Asparagus and eggs

Joan Roca  El Cellar Del Con Roca Asparagus and eggs

cook ends at 85C for 35 minutes  add t using stems to make asparagus ice cream

eggs:  63C for 30 minutes to give yoke fluid texture. scrape off egg white.  add a bit of olive oil and salt.

to assemble:  champaign, egg yoke mixture, ice cream, truffle, leaves of oxalis (wood Sorrel)

Video

The Perfect Egg

57C or 135F fully paturization 1 hour
62Cor 144F for perfect egg, eggs bennadick but hold at 1-2 dreggrees lower so it doesn't keep cooking
63C  not yet set, fully liquid for consume
64C fully set egg yoke
65-66Cmouldable egg
70C hard boiled egg

chorbohydrates, fat, and protein

Sugar is a form of carbohydrate. 2 parts sugar will dissolve in 1 part sugar. 

Fantastic brussel sprouts receipt from Chef Ryan Shelton of the Palo Alto Grill in California:

http://chefshelton.blogspot.com/2013/08/fried-brussels-sprouts-brown-sugar.html

Sous Vide Turkey

Breast.  Spices sage, butter 30 grams, sage, pepper, temperature 146F or 63C cook for 2.5 hours or more
Turkey Leg: Same spices.  Temperature 176F or 80C cook for 8-10 hours

Cool in ice bath 1 hour

Reheat at 146F/63C

Pat skin dry and broil till brown about 5-6 mins

How to make a brine for chickent, turkey

Use 20 parts water to 1 part salt.

Also a good way to distribute salt exactly over fish before cooking.