Sous Vide Vidalia Onion in Butter, Thyme, and Shio Koji
Recipe courtesy of Joshua Pfeiffer, Executive Chef, LedgeRock Golf Club (Mohnton, Pa.)
Ingredients
Instructions
- Sous vide the Vidalia onion at 155°F for 4 hours.
- Next, sear and baste the cast iron with wild mushroom garum.
- The garum is comprised of local wild mushrooms that have been fortified with koji and reduced into a jus.
- This jus is then used as the basting liquid and sauce for this dish.
