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A high-effort recreation of the iconic sandwich from Adventure Time, featuring 12 distinct components including sous-vide steak, deboned Cornish game hen, and custom lobster aioli. It's a massive, multi-textured masterpiece that brings a cartoon legend to life with culinary precision.
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Sous-vide the steak and debone the Cornish game hen. → Infuse oil with lobster shells and blend into a lobster aioli. → Broil the hen and torch-sear the steak and bread. → Assemble all 12 layers of the sandwich as specified in the cartoon. → Press, slice, and attempt to take a bite of the massive creation.
Sous-vide the steak and debone the Cornish game hen. → Infuse oil with lobster shells and blend into a lobster aioli. → Broil the hen and torch-sear the steak and bread. → Assemble all 12 layers of the sandwich as specified in the cartoon. → Press, slice, and attempt to take a bite of the massive creation.
A high-effort recreation of the iconic sandwich from Adventure Time, featuring 12 distinct components including sous-vide steak, deboned Cornish game hen, and custom lobster aioli. It's a massive, multi-textured masterpiece that brings a cartoon legend to life with culinary precision.
Season the ribeye with salt and pepper, place in a vacuum bag with rosemary and thyme, and sous-vide at 135°F.
Debone the Cornish game hen (representing the 'bird from the window') by carefully removing all bones while keeping the meat intact.
Prepare the 'Lobster Soul' by blending lobster shells with vegetable oil, simmering for 45 minutes, then straining the infused oil.
Make the lobster aioli by blending egg yolks and lemon juice, then slowly drizzling in the cooled lobster-infused oil until emulsified.
Brush the deboned hen with rendered bacon fat and broil for about 10 minutes until the skin is golden and crispy.
Deboning a small bird like a Cornish game hen is extremely difficult; you can substitute with boneless chicken thighs for a simpler version.
The 'Lobster Soul' is interpreted here as a lobster-infused aioli to provide that mellow lobster flavor.
Ensure the lobster-infused oil is cooled before attempting to make the mayo/aioli, or the eggs will scramble.
The torching of the bread is for show; a standard oven broiler is much more efficient for toasting such a large loaf.
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