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Category: Sous-Vide

April 8, 2018 jgrusseLeave a comment

Supremes de Volaille aux Champignons – Sous Vide (Chicken Breasts with Mushrooms and Cream)

  In the book Julie and Julia, author Julie Powell sets out to cook her way through Mastering the Art of French Cooking. In the movie based on the book, I think that one of the first dishes she tries is chicken breasts in cream, which is indeed a very tasty dish. I made this Read More …

Chicken, French Cuisine, Sous-Vide
November 8, 2016August 23, 2017 jgrusseLeave a comment

Sous-Vide Bacon

This sounds like a crazy idea, but when recommended by the Serious Eats website, I had to try it out. The basic idea is to heat an unopened package in a sous-vide device at 145 degrees between 8 and 48 hours to fully cook and tenderize the bacon, and then to briefly cook it in Read More …

Charcuterie, Pork, Sous-Vide
July 30, 2016August 23, 2017 jgrusseLeave a comment

Pork Ribs Sous-Vide

Tender and flavorful pork with a nice crust – the result of a combination of using a sous-vide rig and a grill! For about a year, I have had a package of ribs from a heritage pig in my freezer.  It is one of the last packages from a half pig which I received for Read More …

American Cuisine, Grilling & Barbeque, Pork, Sous-Vide
July 16, 2016August 23, 2017 jgrusseLeave a comment

Steak Sous-Vide

The advantage of cooking a steak in a sous-vide cooker and then finishing it on the grill is that you can get it completely evenly cooked to the degree of doneness you like, while still getting a good crust on the steak.  This post is about a thick piece of sirloin which I prepared for Read More …

American Cuisine, Beef, Grilling & Barbeque, Sous-Videsous-vide, steak
April 18, 2016August 23, 2017 jgrusseLeave a comment

Sous-Vide Pork Chops

Pork chops are perfect to cook in the sous-vide technique since they are much better when not overcooked, which is so easy to do.  I salted the pork chops with kosher salt on both sides (like a light dusting of snow), and had them rest in the refrigerator over night.  This process led to the Read More …

Pork, Sous-Vide

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