Cooking Chicken Sous Vide and Pink Juices

cooking chicken sous vide and pink juices

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 […]

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Pork Tenderloin Sous Vide 58C 3hr and Mango Habanero Sauce

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 […]

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Sous Vide Salmon with Steamed Rice and Broccoli. 50C 40 mins.

sous vide salmon with steamed rice and broccoli

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 […]

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Sous Vide Swordfish Tacos. 54C 30min.

sous vide swordfish tacos. 54C 30min. @ thatothercookingblog.com

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. […]

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