Golden shrimps swimming in a rich, creamy sauce with sun-dried tomatoes and fresh spinach
Step 1: Heat butter and olive oil in a saucepan. Add garlic and sauté for one minute.
Step 2: Add shrimps, sun-dried tomatoes, and spinach. Sauté until shrimps curl and spinach wilts. Season with salt and pepper. If using frozen shrimps, cook until water evaporates - we fry, not cook!
Step 3: Add 100ml white wine or stock. If wine, cook 5 minutes until alcohol evaporates. If stock, reduce by half.
Step 4: Add 100ml heavy cream, oregano, and thyme. Cook on medium heat until creamy. Finish with a spoonful of butter.
For ultimate creaminess: Save pasta water, mix with cheese to make a paste, then stir vigorously into the sauce off heat. Finish with lemon juice!
Tender chicken with crispy-fresh broccoli in a velvety cream sauce
Step 1 - Blanching: Prepare ice water. Boil broccoli for 3 minutes (fresh) or until thawed (frozen), then immediately into ice water to stop cooking. This keeps it crispy!
Step 2: Heat oil, sauté shallots until glossy. Add garlic, then chicken and spinach. Fry until chicken gets a nice crust (5 minutes). Season.
Step 3: Add 100ml chicken stock, cook until most evaporates.
Step 4: Add 100ml cream, herbs, muscat, and MSG. Cook to creaminess. Add broccoli only in last 3 minutes. Finish with butter.
The ice water shock keeps your broccoli bright green and perfectly crispy - never soggy and sad! Use the pasta water trick for extra creaminess.
Perfectly seasoned salmon with a golden crust and tender, flaky interior
Sous Vide Method (Bougie): Don't thaw! Cook vacuum-sealed at 53°C for 1.5 hours. Carefully remove and dry with paper towels.
Regular Method (Plebs): Remove from packaging while frozen, thaw between paper towels to prevent breaking.
Seasoning: Season top side only, gently rub in spices. Don't turn - we'll season the other side in the pan!
Searing: Heat oil until REALLY hot. Place salmon and LEAVE ALONE for 3 minutes! Then turn and season bottom side.
Cooking Times: Sous vide: 4-5 mins each side. Regular: turn every 2-3 mins until golden crust forms.
The key is patience! Let that first side develop a proper crust before touching it. Hot pan + patience = restaurant-quality results. Finish with fresh lemon!