Sous Vide – Dry Aged Porterhouse Steak Dinner with Rodney Loo
Chef Rodney cooks up the perfect sous vide steak with compound butter served with honey-ginger glazed sous vide carrots, a peppery arugula salad, and a sweet and juicy berry crumble! Melts in your MOUTH!
Q1 - What’s one tool in the kitchen you wish you had and why?
350 degree 24/7 deep fryer. Fresh donuts in the morning, tempura all day, chicken, fish and Katsu anytime I want!
Q2 - What’s your biggest meal disaster?
Gummy as shit, over cooked Thai peanut noodles. One taste and in the trash.
Q3 - What’s one thing you would like to learn how to make?
Bake insane baguette and croissants
Q4 - If there was one dish you would teach your kid to make, what would it be?
Daddy’s Chicken cacciatore
Q5 - What does it mean to you as a dad to cook for your family?Gathering the people I love the most around a table to jam crazy yummy stuff in our mouths, laugh and share.