The Hestan guys just invited their brand ambassadors to a cooking/photo competition to show off their skills and their hestan skillets! and as you already know… that would impossible for me to pass. They facilitated the recipe which is great because I don’t cook by following recipes so this was different and really fun. It’s a recipe by chef Brad Spence whose culinary career is outside the scope of this post but let me tell you we’re talking about one of the best chefs in the country. He’s critically acclaimed and has a vast knowledge of Italian cooking. Go check out Amis Trattoria’s or Vetri’s websites when you have a change. Pretty wild huh?
I love rice and I love seafood. Let’s just say it was about time we made some paella here at that other cooking blog.
This taco might be a bit different from your usual asada taco but amazing nonetheless and if you love meat and you love tacos and you love sous vide cooking… then, yes, you must try this.
By definition most asada tacos feature carne asada which is grilled or pan-seared flank steak. I didn’t have any and as much as I love flank steak I tend to take sides with the less popular tougher cuts when cooked sous vide. Why? because they can be transformed into something that’s quite possibly superior in flavor and texture via sous vide. And you’re still within rare to medium rare range… which is just amazing.
Yeah, that’s the thing… I love rare or medium rare steak and without sous vide cooking, it’s nearly impossible to achieve the doneness level I’m looking for when cooking these tougher cuts. You can choose to sous vide your steak to whatever level you want but most of my posts on this blog are about applying the least amount of heat to cook ingredients. Just enough to ensure the food is cooked, the texture is what I like and proper pasteurization is achieved.
Enough with this sous vide babbling. Get your gear ready because this is extremely simple once you have all the components ready. This is not a recipe per se. More like a reference guide if you’re interested in this kind of cooking. Let’s do this.
This should be a pretty quick one guys. As you know, brining is one of my things. I’m hoping to write a whole post about brining in depth (no pun intended) soon. Today let’s keep it simple. Just grab a beautiful round tip (you probably just want a portion of it, they can be big) at your butcher shop. A good size would be 3 to 4 pounds. Trim any excess fat if need be and let’s go.
If you’ve ever cooked pork loin this way you know it makes a terrific cold-cut. It also makes me wish I owned one of those fancy meat slicers. Since it’s cooked sous vide it’s extremely juicy. Some of that juiciness comes from gelatine/collagen so in order to get extreme juiciness you probably wanna apply some heat. I’ve prepared pork this way in past occasions (see my previous boneless pork centre loin sous vide post) usually sticking to pasteurization-to-core cooking times which are usually less than 12 hours but out of convenience I decided to let it go overnight. I was a little worried the long cooking time would have a negative impact on the texture but to my surprise it was actually an improvement. Another thing worth mentioning is that one if not the most important reason behind me buying this meat was the beautiful fat layer covering the top of it. I had to. There was nothing I could do.
I’ve been wanting to post about this for a while and finally today found the time and the will power. This time I decided to photograph it instead of eating it before I could grab my camera. Beef stews are quite possibly my all time favorite thing to cook/eat/snort/drink/stare at during cold days and I’m documenting this recipe just in time before the hot weather returns to California and ruins one of the greatest winters this state has ever seen. The whole ritual is extremely relaxing and the outcome well… as you know… who doesn’t love a good beef stew. I thought about a sous vide version… but nah… I wanted that comfort factor pretty high.
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.
Hey guys, so Halloween came and went… so happy belated Halloween to those who care. I’ve never cooked anything special for this day before so I decided I’d try and make some Halloween themed food to switch it up a bit… which really is more about making something up that matches some colours than it is about cooking anything traditional during this time. I didn’t want to just throw a bunch of candy in a basket and take a photo either… which would have been more fitting and would have been ok except for the fact that October 31st is also my girlfriend’s birthday, I had (willingly… or more like… yay, another excuse to cook something!!!) to prepare something a bit more elaborate. I also just recently bought the kitchenAid pasta maker attachment, not that I need any excuses to use it because I’m totally obsessed with that thing.
If you know or you know of somebody that holds the true original recipe for bolognese sauce please report back in the comment section if you can. I’m really curious. A simple google search returned over 200,000 result and after checking the first 2 pages of results it was obvious everybody has their own idea of what an authentic bolognese ragu should be. There are obviously the usual suspects in the ingredients list which I tried to keep in mind but seriously, cooking by most common denominator ingredients is plain boring, at least to me.
The absolutely required ingredients in bolognese ragu.
hmm…. meat? I think that’s mainly it. Which kind? well… in today’s world beef because it’s easier to find although historically veal is probably more proper. Pancetta can also be found in pretty much all the recipes I looked at. Then we have the aromatics like onion, celery and carrots. Carrots being fairly popular and onions being in pretty much all the recipes. Wine? hit or miss really. Milk? yep… another one that is popular but not standard. Garlic for sure. Nutmeg… yep. I think nutmeg is probably the only spice being added to this sauce in modern times. No bay leaves apparently. Pork? yep, it does appear but not consistently. Stock? yep… here and there although I should say.. if I can avoid it I will refrain from using stock unless absolutely necessary in a recipe.
If there is such thing as purpose in life, the purpose in the life of chicken would definitely be becoming fried chicken. Hmmm, that was probably a bit harsh, but hey, it’s my honest assessment of what happened to most chickens I’ve met. If you like eating chicken, fried chicken is one of the most delicious things you can do with it next to roasting or sous vide cooking it. I have tried sous vide AND frying combined. Freezing the cooked meat and then deep frying it just to get the proper crust with a perfectly cooked inside… it’s all great but a lot of extra work and to be perfectly honest, a waste of time . You can check out my first standard fried chicken post here. And some sous vide/freezing experimentation here.
I will stand by it. Making fried chicken doesn’t really need any fancy sous vide technique or careful temperature control. The problem is, chicken skin takes forever to brown and so do flour coatings, so unless you up the frying temperature by a lot, no matter how you approach the cooking, the meat will overcook. You’re thinking liquid nitrogen, I know.. (ok, maybe you aren’t) well good luck finding that stuff and living through the pain of using it. Don’t despair though. Like I said, a great fried chicken is attainable with your stove, some flour and oil. Juiciness and crispiness achieved by conventional and simple cooking techniques.