#day12 #plantlab #sousvide #mushrooms #perfecteggs

This is a simple greens salad made from a medley of mesclum greens, red wine vinagrette, avocado and marinated mushrooms. The exciting bit is the mushrooms which were mariated in a sous-vide This is a high-tech piece of equipment that is used in upmarket restaurants to i) achieve a perfect even cooking temperature throughout, and ii) retain moisture. Sous is used in raw foods because foods can be held consistently at temperatures below raw temeprature levels (115F) over long periods of time. Consequently it can be useful when you want to soften but not cook raw vegetables, or need to speed up the marination process.

For omnivores, the sous-vide is the secret behind the much-prized "63 degree egg".

(http://www.goodfood.com.au/lifestyle/cuisine/hot-food-63-degree-egg-20121112-297k2.html). It borders the realms of molecular gastronomy and it is seriously cool.

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