Transcript
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!
Rodney Loo
Retired
Dedicated happy as hell father of three. Trying to be the best husband possible. Find huge satisfaction in helping others. Addicted to laughter and challenging myself.
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.