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 […]
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 […]
Sous Vide Salmon with Steamed Rice and Broccoli. 50C 40 mins.
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 […]
Octopus and Squid Ink Farro-Sotto
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 […]
Sunnies and Sous Vide’ed Steak with Chimichurri Sauce
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 […]
Sous Vide Swordfish Tacos. 54C 30min.
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. […]
Bison flank steak roulade. Sous Vide. 56C 1h.
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 […]
Chuck Roast Sous Vide
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 […]
Best Easter Dinner Ever. Boneless Leg of Lamb. Sous vide. 10 hours. 140F.
What about this Boneless Leg of Lamb Easter dinner dish?It’s almost Halloween. It’s never too late to post your easter dinner pics! Actually, it is super late to be talking really BUT never too late to be talking about the best thing I ever had for easter dinner ever, oh no. I’m in the middle of […]
chicken marsala sous vide 140F 2h
Chicken marsala. What can I say. Italians get it right every time. Every time, it’s pretty amazing and very comforting to know that when in doubt, cook something Italian. This is my first time cooking this dish and because I’m arrogant I tuned it my way and also decided to cook the chicken sous vide […]