Thursday, July 19, 2012

Delicious SOUS-VIDE beef with egg and truffle

I am not a regular Fairwood customer but went especially for the Slow-cooked beef with egg and truffle. The Slow-cooked beef with egg and truffle is only available for lunch, which is annoying.
In the evening they have slow-cooked steak which is not appealing to me as you have to cut the steak.

Slow-cooked is the Layman’s term for SOUS-VIDE a method used in many top-notch places.
The word SOUS-VIDE seems too hard to comprehend for Fairwood’s target market because they usually are students, housewives and office workers.

But anyway, the slow cooked beef was really good and they should have an upper end of Fairwood like how there is an upper end of Arome bakery called Arome bakery room, which sells cakes at a higher price.
The dish was priced at $40 and does not include a drink so I had to add $9 for the pineapple punch with nata de coco.
I just think it sucks because Fairwood is self-service where you pay, collect the food and find a seat especially when you come in for their deluxe selection which cost more.
With fine foods like that I wish they had an upper scale restaurant for it.
Slow-cooked beef with egg and truffle
As expected the beef was lovely and soft and extremely juicy, however it lacked the taste of beef if you are a beef lover.
The pasta was slightly too salty and oily with tonnes of garlic, but despite that, the pasta was really nice. It was nice that it came with broccoli.
The egg seemed to have some egg white missing, the portion of truffle was reasonably generous. Overall I liked everything and ate it all!
Pineapple punch with nata de coco I was really surprised it was a nice drink, it was not syrupy or too sweet.
Apart from the food, the air con was so strong that it blew the tissues from the table to the floor!!
So you can imagine how cold it was! ++++++++++++++++++++++++++++++
Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time - 72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same 'doneness', keeping the food juicier.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...