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 …
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 …
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 …
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 …
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 …