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The Pressure Box

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It’s been a while since I’ve eaten street food, but that changed recently with a visit to one of Vancouver’s newest, The Pressure Box. You can find these guys at regularly at various locations in Vancouver throughout the week including 33 Acres Brewing in Mt.Pleasant. What sets The Pressure Box apart is their use of the Sous Vide cooking technique, all the menu items have a component cooked in the water bath. I was lucky enough to tag along with Sherman on his Fried Chicken Challenge judging, and the Pressure Box was one of the entries in the challenge so to make the most of the visit we ate almost all of the menu.

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The buttermilk marinated Not Your Grandmas Fried Chicken is what the Pressure Box is known for and it’s a permanent item on their rotating seasonal menu and it’s served with a honey caraway slaw and house cut fries. The Pressure Box take things a step further by actually cooking the chicken in the buttermilk marinade during the sous vide cooking process then it’s double coated and fried to order on the truck. I ended up with a thigh piece, the chicken had a good ratio of breading to meat and it was golden brown. The chicken was definitely moist and tender with a good amount of seasoning. To round things out the fries were crispy and on point and the slaw was bright and fresh. One downfall of the cooking method is that the chicken skin doesn’t render it’s fat out resulting in flabby skin and it comes away easily from the meat so when I picked up my piece of chicken the breading and skin all slid off.

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The truck has a rotating vegetarian option, on our visit, it was a Warm Potato Salad with crispy shallots, pickled radish, and creamy truffle vinaigrette. Cooking the potatoes in the sous vide makes the seasoning infuse all the way through the vegetable, these were delicious. The pickled radish helped cut the richness of the dressing and added another level of texture with the savory crispy shallots.

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Lastly, we shared the 48 Hour Beef Stew served on brown rice. To keep this dish gluten-free they thicken it with rice flour which gave the sauce a glistening appearance but didn’t affect the flavor. The meat was cooked perfectly, the sous vide maintains the texture of the meat and melts in your mouth. Root vegetable wise the stew had parsnips and carrots, they added earthiness and some texture. The stew ate very well, it filled me up and didn’t feel like a lead bomb in my stomach.

While we came for the fried chicken the other menu items ended up leaving a bigger impact on us but I wouldn’t let that stop me from coming back and trying it again as everything tasted great. If you’re looking to try The Pressure Box make sure you check their current location via Twitter or the Street Food App (available for Apple and Android devices).

**Disclosure-All food items were courtesy of The Pressure Box, all opinions and experiences are completely my own.**



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