. sous vide . fermentation . dry curing .
Quick appetizer! but you must control that oven at all cost! carry over heat is hard to tame, and the formulas and mind numbing pages and pages of how heat travels through food are very hard to grasp, at least for me. Nothing like testing and trying and taking notes and trying again and learning […]
I’ve been meaning to write more on sous vide for a long while, fish and poultry mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement. I own a VacMaster vp112 […]
Not sure if perfect is the right word here since perfection when it comes to food and especially eggs is very subjective. I do like my eggs soft and tender and I am a fan of soft-boiled eggs but I’m not everybody so if you aren’t into runny yolks, exit now or stick around and […]
Brined a la Thomas Keller sous vide turkey breast in mushroom butter sauce with pommes duchesse. I’m sure there were some veggies somewhere in there as well haha! This recipe is a bit more technical and time consuming but the results are worth the effort. Preparation is key… “meez” it up! Two Step Turkey (Recipe […]
Here are some pics of the first immersion circulator I ever used. Built it form scratch based off a DIY project by Scott Heimendinger feature on his blog seattlefoodgeek.com Ever since I built it, I’ve been introduced to a new understanding of how heat affects foods. Best 75 bucks I’ve spent. If you wanna […]