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Judy Keegan posted an update
Today, i completed the Sous Vide Course. My interest was sparked by the cheese bravas recipe, only because I knew I had everything at hand, no need to visit the shops especially.
Anyway, they were easy enough to prep, even though I could not find my melon baller-I know I do own one, somewhere! So using a pairing knife I gouged out the centre.
I spooned a 1/2 teaspoonful of the paprika oil into the cavity and followed it with a dash of sweet chilli sauce, some salt and some dried oregano.
I then topped each potato with squished up grated cheese, it fitted like a lid. These then got paked into the vacuum bag, sealed and placed in a pot of water that i moniored for 45 minutes at 100C. Once the time had elapsed, the bag was removed from the heat, and placed in ice water to rapidly cool the temp down to 3C as quickly as possible.
Tonight for dinner, i layed them on a oven tray, topped with a little garlic aioli and baked in the oven for 20 minutes to heat through and gratinise the top.
They actually tasted like pizza on a potato. We will definately be having these again.
Luis Gabriel Beltrán Mendez and Mercedes Delgado de Miguel2 Comments-
Level:
Scoolinary Team
Congrats on wrapping up the course, Chef Judy — and wow, what a solid test drive for the technique! 🔥 Love how you kept things practical: paring knife to the rescue (classic chef move 😎).
Your prep flow was tight: seasoning, sealing, chilling… all by the book. That bubbly cheese top with aioli looks like pure comfort food with finesse. You’ve taken the idea and really made it yours.
If you were to tweak it next time, maybe try shaping the cheese more compact for a neater finish, or hit the aioli with a quick torch blast for extra flair.
What else from the course caught your eye? -
Level:
Stagier
Qué buenas,me quedo con la idea que tengo que buscarle uso a mi máquina.
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