Korean Pork Ribs Sous Vide
Courtesy of Steve Cylka (The Black Peppercorn and author of the Everything Guide to Sous Vide Cooking, Adams Media 2015) Serves 2 to 3 INGREDIENTS 1 …
Preparing for Fall Dinners
There are certain universal benchmarks which remind us that yes, fall is upon us. The days get shorter, mornings are crisper, school supplies are in …
Sous Vide Soft-cooked Goose Egg?
A Twitter reader queried us: How long would it take to soft cook a goose egg? Good question! As with all things sous-vide cooked, time …
An Interview with UK Food Blogger John Loydall
Sous vide cooking is fast becoming a global phenomenon, with the SousVide Supreme now available throughout the US, Europe, and the UK, but also now …
An Interview with New York Chef James Briscione
We recently had the chance to talk to Chef James Briscione (Institute of Culinary Education in New York) about his experience with sous vide cooking …
Light A Fire With Your Water Oven
Truly romantic moments are few and far between these days. We’re not suggesting that romance is dead. In fact, we firmly believe that romance is …
4 Resolutions Made Easier With Sous Vide
We’re a little over a week into 2013, and we’re starting to remember why several of our resolutions gave us a bout of déjà vu: …
Thanksgiving Grocery List
Use this grocery shopping list in conjunction with our Stress-Free Thanksgiving Guide. Turkey Ask the butcher to remove the breasts and leg quarters if you’d …
Vacuum Sealing Tips & Tricks
Tips and Tricks for Optimal Sealing of All Foods Allow ample room at the top of the pouch; do not overfill. Position food evenly in …
How to Quick Chill
Quick Chill Video Instruction for Sous Vide Cooked Foods Prepare meals effortlessly with this simple trick, whether it is for a large crowd or for …
How to Peel an Egg
How to Peel an Egg without Peeling – Must See Video! Since we are featuring many egg recipes and tips for April, we wanted to …
Quick-Chilling Sous Vide Cooked Foods
The technique of quick-chilling foods cooked in a water bath, such as the SousVide Supreme, really helps to leverage the time of the busy restaurant chef or home cook. The cook-chill-reheat technique has been a secret of commercial kitchens and caterers for decades, allowing them to prepare batches of food for large crowds of diners ahead of time. It’ actually quite easy to do, though you do want to be careful, as with all cooking methods, not to allow food to sit for more than an hour or two at temperatures above 40F/4C and below 130F/54C.
Sous Vide Turkey: Once you’ve gone sack, you’ll never go back!
There is nothing more the centerpiece of a traditional American holiday meal than roast turkey with all the trimmings. I recall in my childhood, my grandmother rising at 4 am to begin the preparations for our Thanksgiving or Christmas feast. Roasting the big bird for these special meals holds an almost sacred place in our family’s traditions and I have dutifully followed the footsteps of my fore bearers every year. This one being no exception, except that this year we received two birds. My husband and son played in an annual golf tournament the week before Thanksgiving, called (appropriately enough) the Turkey Shoot, for which participation each of them received a nice turkey. We were having a larger than usual crowd at our table for Thanksgiving dinner, so I decided to cook both of them. I would roast one turkey the traditional way and prepare its twin brother in my SousVide Supreme.
It would be a turkey throw down!