I haven’t found a lot of information on the matter. Seems a bit odd considering how much importance people give to the “cook until juices run clear” rule in a time when sous vide cooking is becoming more popular but maybe that’s just me not crawling the web more thoroughly. If you’ve seen any good source of info let me know please… and I gotta warn yah, this post is probably a little graphic and off-putting but if you’ve been reading this blog…it happens.
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.
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.
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.
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.
By now you are probably aware of my steak and eggs obsession. Almost every weekend I make some variation of this american classic. Practice makes perfect? I hope so! Also, if you’ve been keeping up with this blog you are probably also aware of sous vide cooking being a common theme here. I love cooking sous vide, specially meats, tough or tender cuts. Anyways, here we go, let’s cook some breakfast!
Certain ingredients can be misunderstood, others, I just simply don’t like. Swordfish I basically hated. But it was all nothing but a big misunderstanding. Understandably so. I still remember the first time somebody grilled swordfish steaks at some party and offered me a piece. It was like eating really densely packed sawdust and pretending to love it. For years, that remained to be how people cooked this fish and offered it to me. I wasn’t into cooking then but I did love attending bbq parties. The two things I knew at a bbq party were: stay away from grilled chicken breasts and definitely stay away from grilled swordfish.
Years of hatred. Almost 2 decades actually. That all changed in 30 minutes. This morning at 5:30am to be precise. I’m not an early bird but I often have the inability to sleep for more than a few hours on a regular night. I’m fully awake after that, simply staring at the ceiling until it’s time to get ready to go to work. It’s Saturday so I didn’t have the work problem. I knew that Ralphs on Olympic opens 24/7. Yeah, got some fish. Also learned that by California law you can’t buy alcohol before 6am. It was 5:55am by the time I hit the checkout and they made me wait. I took a six pack of beers with me in the end.
A week ago I cooked swordfish at a dinner party at my girlfriend’s house. I remember putting extreme care and attention over that skillet. Guess what… dry sawdusty steaks. Ok, they weren’t that bad, but come on! I thought I knew what I was doing in the kitchen! Well, obviously not. And definitely I haven’t figured out this swordfish technical cooking issue. If there’s anyone out there that can claim being able to pan roast or grill or simply warm up this thing on a skillet without it going dry, call me.
This will be another quick post for there is nothing complicated about cooking sous vide. Flank steak has a wonderful texture and flavour. Bison flank steak is probably more tender and more delicate in flavour as well. I rolled up the flank steak and tied it up like a small roast. Then cooked it sous vide for 1 hour and deep fried it for about 1 minute at 375F. I had previously seasoned the meat with just salt before vacuum sealing.
Not the first time this has been featured on this blog but why not blog about it again. This has to be one of the most underrated preparations of all time. I’m almost inclined to suggest it might be better than leaner tenderer cuts like loin meat. The process is long. It takes about a week to make but so does bacon. And you know how meat lovers feel about bacon… correct! So this 5-7 day curing/cooking adventure will definitely yield something that might far exceed your expectations. I mean… it’s chuck meat. Cheap, tough, you have to boil this thing for hours to make it edible. The magic of sous vide never shined this bright before. Chuck roast. So simple and a powerful statement about getting misunderstood ingredients to steal the show.. I mean this thing even dropped the mike.