This is a really fun one to try and it’s delicious. I usually cook a bunch of them and store them. They can be refrigerated for days and months if you freeze them as long as you keep them in the vacuum sealed bags. A quick sear it’s all it takes just before serving and you’re done.
And we’re back with some more sous vide cooking! A few things about pork tenderloin. It’s delicious but only if cooked properly otherwise is just boring. Cooking this cut with traditional methods requires some practice and a thermometer but if you’re looking for that medium rare finish and a pasteurized product then going sous vide is the easiest (and possibly the only practical …) way of getting there.
Since we’re in the topic of hot sauces lately, I couldn’t wait to try a homemade sweet hot sauce. For the first time I bought habanero chiles and I’m so glad I did. These little guys pack a TON of heat scoring about 100K units in the scoville scale. Sweet bell peppers score zero and say arbol peppers score about 30K to give you some idea of how spicy they are(Check out this wonderful arbol chile hot sauce from last week btw!!!)
Proceed with caution.
Since habaneros pack a ton of heat please proceed with caution if you haven’t used them before or if you aren’t used to super spicy stuff but keep in mind, this recipe yields a moderate/medium hot sauce. Most recipes I found online instructed removing the seeds but that’s removing the fun in a way. Most of the heat comes with the seeds… I get it though… habaneros can be scary hot.
Let me start by saying I’m not hot sauce expert but I’m familiar. In fact I’ve only been hooked on hot chiles and hot sauces fairly recently. I have only tried a few store brands and there are some good ones out there but I find an issue with most: A pretty high sodium content. That’s cool, I love salt too but mayo for example has a salt concentration of about 3% and tastes perfect, so is a high sodium content really necessary for making an awesome hot sauce? Check the following sodium concentration from a random hot sauce selection:
Ok, this is more of a question than an informative post. I can’t remember where but recently I came across a simple cooking tip that somehow I had missed all these years. No, it’s not the one about vinegar and poaching eggs… although that one is cool too… this one could have come in handy a million times. I’m talking about using a little bit of vinegar in the boiling water when hard boiling or soft boiling eggs. The shells are supposed to come of pretty easily. Some of my friends went like “oh yeah, first thing they teach you in cooking school” Well… not all that well documented elsewhere, or is it just me?? Anyways, I’ve tried it a few times and seems to work but maybe I got lucky and got friendly egg shells. Have you tried it? I would love to know if this is pretty standard. It puzzles me that not a single cookbook I own mentions this. If this continues to work… best cooking tip ever.
I don’t cook at lot of fish sous vide. There’s really no good excuse other than maybe with proper technique similar results can be achieved and less gear is involved. But if you really want to experience the true potential of fish, cooking it sous vide renders an absolutely perfect and delicate finish. I’ve probably mentioned it already but for years I hated salmon. Every single time I had it, no matter where, the story was simply the same. Dry stuff.
Some fish can withstand heat better than others but most fish will easily overcook and if you aren’t obsessed with temperature control over the stove then chances are you’re over going to overcook the poor thing. Poaching and steaming are safer bets in most cases. Of course searing one side to get those beautiful and delicious golden notes or getting that crispy skin will require applying a ton of heat butI won’t go into details about this today because it isn’t trivial and depending on the fish the approach might differ a bit. But if you’re itching to know perhaps follow the same approach you would as searing a steak in general. I’d also suggest working with a non stick pan here. Fish meat is too delicate to risk cooking on a regular pan but it works if you’re careful and polymerize the bottom properly.
Rainy California. Bring it.
40% of the state of California has been declared drought free. Not entirely sure what that means but it has been raining a ton lately and we can only hope it continues to rain for a bit longer. I love it. It’s unusual but we needed some real rain around here but enough weather talk now.
Intimidated by cooking seafood? WHAT?
How about making some killer seafood pasta? Are you intimidated by cooking seafood but you love it and wish you could make seafood dishes at home? (you should do the late night infomercial voice from the 90’s) Well.. cooking seafood it’s pretty easy. Geoduck might be tricky and abalone requires some specific skills. Live lobster also presents some challenges but the more common seafood found at the store it’s pretty simple, specially squid and scallops. Requires little seasoning and cooks very quickly and it’s this very last thing that makes it a bit intimidating to cook specially if you’re picky about food and texture.
First of all, happy new year guys! I’m loving it so far. Got my mom and aunt visiting and it’s raining outside. I haven’t been doing a lot of cooking, at least not the kind of cooking I usually do for the blog. Cameras, flashes, all this sous vide stuff… I think I would freak my mother out. So that will have to wait and in the meantime I’ll stick to the things they’re more comfortable with. But today’s recipe ain’t one of those. This is something I cooked a few weeks ago before they showed up and I wanted to share with you. It was my first time cooking farro and I will definitely be introducing more farro into my future food adventures. It’s has an awesome sweet taste, the texture is rather unique and a nice change from using rice all the time.
A few months ago a received and email from Callisto Media. They’re located in San Francisco and they publish books. Lots of books. They were interested in talking to me about the possibility of writing and photographing a cookbook on sous vide cooking. I can’t begin to tell you how excited I got to being even considered for something like that. Of course my answer was yes and we scheduled a phone call in the upcoming days. I really liked them from the get go. They were pretty clear about their approach to publishing, their schedule, deadlines, process, etc, etc, etc. I went on and on about cooking and sous vide and photography, etc, etc. With my crazy work schedule I feared I would not be able to write and photograph (not to mention do all the cooking) in the proposed timetable. So I took a few days to think about it and was pretty honest about being concerned with delivering the writing and the photos on time. They understood, and the conversation almost stalled at that point. I suggested only doing the photography to what they seemed opened to but they needed to regroup and come back to me with a verdict.
I’m one of the worst food blogger out there. I abandon my site constantly. Neglect it for extended periods of time and when I do post I have typos and writing mistakes everywhere. I rarely provide photos of the process. I can’t stay focused on the subject in question and find it extremely hard to provide a recipe since it’s not how I cook. If you’re still here thank you for putting up with all this crap. I could make some promises that I will try to address some of these things but I won’t. I simply don’t have the time to work a full-time job and maintain my blog the way I want to. I’m not gonna give up now either, although it has crossed my mind lately but that would be even more lame so I’m just going to continue with my efforts and hopefully provide some useful content from time to time. We’ve been through a lot since 2013 and there’s really no point in throwing the towel now. Happy holiday season… end of rant… #1.