Chefsteps Gigandes Beans with Romesco in Saffron Broth

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Ingredient

Quantity

Yield

Timing

Equipment and Materials

Optional Equipment and Materials

1

Gigandes Beans

Alternatively, you can use jarred pre-cooked gigandes. You could also substitute a different large bean.

Pick through the dried beans for any extraneous material. Rinse well.
Soak overnight, optionally in a vacuum bag with 450 grams water.
Repack with 1000 grams fresh water. Do not seal bag.
Cook sous vide at 90 °C, securely hanging the bag over the rim of the cooking vessel. After 90 minutes, start testing a bean every fifteen minutes until tender.
Drain and chill beans.

2

Potatoes and Leeks

Prepare Sous Vide Potatoes & Leeks

3

Romesco Sauce

Prepare Romesco Sauce

4

Saffron Broth

Prepare Saffron Broth

5

Heat and Sear

Place serving bowls to warm.
In a small saucepan, reheat the beans in the saffron broth.
Heat two large skillets over medium-high heat.
Add a small amount of vegetable oil to each skillet.
In the first skillet, cook the sous vide potatoes, turning occasionally, until the skin is browned and crispy in places.
Cut the leeks in half so that they are approximately 3" long. In the second skillet, cook the sous vide leeks until nicely browned on the cut side. Flip and warm the rounded side.

6

Final Assembly

Place about 3 tablespoons of Romesco sauce to one side in each bowl.
Place 5 potatoes atop the Romesco.
Place 3 leek pieces on top of the potatoes.
Using a slotted spoon, scatter several gigandes beans around the bowl away from the romesco, and carefully ladle in a small amount of broth so it doesn't disturb the romesco.
Drizzle with olive oil, sprinkle on a few flakes of Maldon salt, garnish with a few leaves of tarragon. Serve hot.

Salmon and albumin

My family really only like salmon cooked sous-vide in oil, we also don't really have much access to good seafood in Denver unless you pay an arm and a leg.

I've done quite a bit at 50C as well as much shorter cook time at 57.5C. Is brining the best way to get rid of the albumin, if so is a typical 6.4% brine what should be used? And for how long?
Johan Edstrom

So-called albumin protein is mostly a function of cooking temperature more than anything else. Worth trying 113 °F / 45 °C to see what you think of that temperature, you will certainly see less albumin percolating to the surface of the flesh.

Adding salt via a brine tends to help retain juices in the flesh—for complex reasons that I hope to explore in a future course—and so at any given temperature you'll see less juice percolate to the surface, which means you'll see less albumin.

Have you checked out the salmon 104 °F recipe on our course page?
Chris Young

I love Salmon, Sushi first!! :) I have always Cedar Planked my salmon and have love the results. Now that I have seen the 104F video, I am going to have to give it a try.
Allen Johnson

@Johan, 43C is my favourite temp too, as 40C is barely warm once it gets served. Have the same problem in UK too with fish, salmon is great, but good seafood here costs a bomb!
Grace