Sous-Vide and Low-Temp Primer at Cooking Issues
The blogger from “cooking issues” are coming up soon with a primer for Sous vide and Low temperature cooking, they’re giving us a sneak peek of what’s coming, it’s just great and extremely well...
View ArticleSous vide Salmon at 53°C
Salmon is one of these food that are perfect cooked sous vide. The textures is quite different than the salmon that you cook traditionaly, it’s soft and silky. After reading the post on Cooking Issues...
View ArticleTo pre-sear or not pre-sear? That is the question.
Traduction en francais arrive dans un instant A couple of days a go, I had a discussion with somebody on eGullet.com, about Searing meat before versus after sous vide cooking. I was mentioning Bruno...
View ArticlePrime rib eye Sous Vide 59°C for 4 hours
Last Saturday I went to Selfridges on Oxford street (London) while I was browsing for produce and meat, I stumbled upon a fantastic looking piece of American prime rib eye. Samedi dernier, je suis allé...
View ArticleSous vide salmon at 50°C
Ok, I managed to do the second test of sous vide salmon, remember in my previous post “Sous vide salmon at 53°C ” I wanted to see if the temperatures chart for Salmon from “cooking issue” was indeed...
View ArticleSous Vide Scrambled Eggs, 75°C
A friend of mine visited tonight, I talked so much about sous vide recently that he wanted to see and taste what it was all about. I thought that I’d share with him the wonder that is Egg, when cooked...
View ArticleSous vide brisket debacle
As I said in the previous post that I just finished writing, I was cooking a beef brisket sous vide for 48 hours.The temp I used, 62°C which is a completely acceptable temp for this kind of meat was...
View ArticleShallow fried 72 hours sous vide short ribs
Beef short ribs are often used as an example of what can be achieved with sous vide cooking and a couple of days ago, I actually understood why. Last Saturday I picked up a couple of short ribs at my...
View Articlesous vide duck confit.
As a Frenchman, there’s one thing I like more than anything. Confit duck legs (Confit de canard in French). The problem is that leaving in London it is very difficult to get hold of, or when you manage...
View ArticleSous vide App for the Iphone.
I was away for a while, I’m quite busy at work these last few weeks and it’s going to be more hectic for me for the next 3 or 4 weeks. I’m not gone though. I received quite a few of messages of readers...
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