instructionsFor the Carbonara: With a hand blender, mix the chicken stock and the agar-agar gellan mix until fully incorporated. Heat mixture in a sauce pot. Let this mixture boil, and then quickly pour out on a silicone-lined sheet tray. The mixture will set immediately. The sheet tray should be propped on something at an angle, like a ramp.
ingredients 4 Sous Vide Egg Yolks
instructions Cook the egg at 143.6 degrees F for an hour, and then shell and remove the white.
instructions Plate the noodles and top with the yolk, herbs, and an avalanche of grated Parmesan.
ingredients 1 1/2 pound slab Bacon or Pancetta 1 Yellow Onion (roughly chopped) 2 sprigs Thyme 1 1/2 cups Water
instructionsFor the Pressure Cooked Pancetta/Bacon: Put the bacon, onion, thyme, and water in a pressure cooker and attach lid. Set the pot over medium-high heat. When it begins to hiss, reduce the heat to medium-low and cook for 20 minutes. If the pot is not hissing, raise the temperature slightly until it does.
instructions Remove the pressure cooker from the heat and let stand until the pressure subsides before removing the lid.
instructions Transfer the bacon to a plate and let cool to room temperature (discard the cooking liquid). Wrap tightly in plastic wrap and refrigerate for up to 1 week. Cut to the desired thickness to serve.