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 Post subject: Re: Vegetarian buffet entreé
PostPosted: Wed Feb 19, 2014 7:50 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Amy wrote:
I've done a Grand Aïoli on a buffet before, and it works just fine. And, I don't have to worry about vegans.


This sounded so good when I read the thread I am planning on including it in a party I am having on Saturday. I have small carrots, fingerling potatoes, cauliflower, haricot verts, asparagus and HB eggs. Possibly some shrimp if I have any left over from making shrimp rolls.

For the aioli I have the oil from making the MC@H pressure cooker garlic confit.

My question is how cooked do you want the veg? I am thinking the potatoes and cauliflower should be cooked through, but what about the others? Do you want firm cooked carrots and slightly crisp asparagus or should everything be cooked through? I've never seen one of these so I am not sure what i am aiming for.

I am thinking of steaming the veg before chilling but I could sous vide, assuming everything can be done the same temp and within in reasonably the same time.

Any recommendations here?

--Lisa


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 Post subject: Re: Vegetarian buffet entreé
PostPosted: Wed Feb 19, 2014 7:57 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
I cook SV for anything that makes sense that way. Everything should be cooked, but to a tender crisp state, if that makes sense.

Amy


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 Post subject: Re: Vegetarian buffet entreé
PostPosted: Wed Feb 19, 2014 9:12 pm 
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Joined: Mon Dec 22, 2008 11:01 am
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Location: Denver
Lisa
I would definitely cook ( maybe roast ) the cauliflower and other veggies that need a little softening....carrots would also benefit from being roasted. For the more delicate veggies, I would blanch and shock to keep their firmness and color.

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Ilene


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 Post subject: Re: Vegetarian buffet entreé
PostPosted: Sat Feb 22, 2014 8:06 am 
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I wimped out and decided to blanch everything individually. I wasn't sure enough of my sous vide timing skills to get the right texture. Blanching let me keep checking every 30 secs or so. I am glad I went from light to dark and kept the purple carrots for last because they dyed the water a very dark purple. ;)

My question is how do I thin the aioli a bit? It came out gorgeous and thick, but what would be good on sandwiches will definitely be too thick for folks to drizzle on veggies. What can I use that won't break the sauce?

Thanks,

--Lisa


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 Post subject: Re: Vegetarian buffet entreé
PostPosted: Sat Feb 22, 2014 8:12 am 
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Whisk in a little water.

And SV veggies are pretty forgiving. That is, for the veggies that are well suited to SV.

Amy


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