Monday, January 12, 2009
Chef Chris Ward adds more “sous vide” items to menu at Mercury Grill in Dallas
Email
|
Print
|
Tell us your story
|
Comment
|
DALLAS Chef Chris Ward has expanded the menu at Mercury Grill to offer sous vide dishes from Dover Sole to beef short ribs which have been braised for 48 hours prior to serving.
Ward began to adjust his recipes to the sous vide process five years ago and will launch cooking classes this year to teach other restaurant and home chefs how to cook foods sous vide. He began learning the sous vide technique over a decade ago from Michelin-starred chefs in France.
Sous vide was developed in France by Scientist Bruno Goussault as a method to enhance the flavor of food with the power of precise temperatures in cooking. Due to its exactness, sous vide cooking offers unprecedented temperature control and renders flavors and textures to food that no other cooking process can.
The food is hermetically sealed in a specially designed pouch and slowly cooked at a slightly lower-than-usual yet exact temperature for minutes or days; the natural fibers of the food soften and dissolve leaving the food tender enough to cut with a fork.
This gentle method of cooking also allows the preservation of the food's flavor, aroma and nutrients. Meat, lamb loin, turkey and veal tenderloin cook evenly and uniform producing meltingly tender dishes.
Vegetables and fruits cooked in an oxygen-free environment remain colored and the flavor and nutrients are not lost in the cooking water or atmosphere. Carrots taste more like carrots and apples more like apples.
According to Ward, "small amounts of herbs and marinades have dramatic effects used with the meats and the sous vide process enhances the flavor of delicate fish. Foods traditionally braised in simmering stock, sauteed, roasted or poached can now be cooked consistently to medium-rare pink with sous vide."
Source: Mercury Grill
Related stories
- Pegasus News week in view: Service edition (Jan. 15, 2009)
See more stories in:
Find...
Latest Outbursts
- If you aren't willing to give your land away for free, the Irving City Council thinks you're a big meanie and will whine about you in the press.
- Romanian Festival in Colleyville
- Jack Ruby's hat sold for $53,775
- Dallas Morning News says North Texas Tollway Authority spending large sums on outside contractors
Today
The Wonderful Sounds of Music With the Von Trapp Children Bass Performance Hall will be alive with The Sound of Music! The actual great-grandchildren of Maria and Captain von Trapp give their last performance today. More info
Latest comments
- Christin Richard on Experience the Amazon without those pesky mosquitoes: This is an excellently written article that is culturally inspiring. I plan on visiting the exhibit....
- Jesus Valadez on PostSecret Project creator Frank Warren to speak at UT Arlington: I’ll have to skip my circuits class for this. It will be so worth it though....
- Jason Rice on Experience the Amazon without those pesky mosquitoes: ::glorified for such an indulgent stupid trivial feat. The carbon footprint of a couch potato shut i...
- Sarah Blaskovich on Experience the Amazon without those pesky mosquitoes: I’ve had a few people ask me what Lovell’s day job was before she was retired, since it’s clear that...
Latest reviews
- Billusa99 on Pappas Bros. Steak House: Agent 99 and I had dinner here last week for our anniversary and it was stellar! The somm. we had re...
- Colby Walton on El Taco H (Grapevine): Tried this Grapevine strip center taqueria for the first time tonight, after seeing it mentioned in ...
- lindabear1 on Banana Leaf Thai Cuisine: We live in Garland and this is “way up there”, but we had a coupon! Now we will go back again becaus...
Things you can't miss
Latest stories
- Farmers market at Firewheel Town Center in Garland has promising opening day
- Tickets go on sale November 21 for John Mayer's March 9 Battle Studies concert
- Minnesota Wild 3, Dallas Stars 2
- Experience the Amazon without those pesky mosquitoes
- March of Dimes and Dallas Farmers Market had foodies hopping on Thursday

Post a comment