Skip to content

Greasy Little Birds

A food blog

Skip to content
  • Home
  • About Me
  • Recipes
    • Afghan Cuisine
    • African Cuisine
    • American Cuisine
    • Appetizers
    • Australian Cuisine
    • Austrian Cuisine
    • Balkan Cuisine
    • Beef
    • Belgian Cooking
    • Breads
    • Breakfast
    • British Cuisine
    • Camping Cooking
    • Canadian Cuisine
    • Charcuterie
    • Cheese
    • Chicken
    • Chinese Cuisine
    • Czechoslovak Cuisine
    • Desserts
    • Drinks
    • Duck
    • Fish & Shellfish
    • French Cuisine
    • Game
    • German Cuisine
    • Greek Cuisine
    • Grilling & Barbeque
    • Hungarian Cuisine
    • Indian Cuisine
    • Israeli Cuisine
    • Italian Cuisine
    • Japanese Cuisine
    • Korean Cuisine
    • Lamb
    • Laotian Cuisine
    • Latin American Cuisine
    • Lithuanian Cuisine
    • Macanese Cuisine
    • Malaysian Cuisine
    • Mexican Cuisine
    • Middle Eastern Cuisine
    • Moroccan Cuisine
    • New Zealand Cuisine
    • Peppers
    • Philippine Cuisine
    • Pizza
    • Polish Cuisine
    • Pork
    • Portuguese Cuisine
    • Preserves and Jams
    • Rice
    • Salads & Dressings
    • Sandwiches
    • Scandinavian Cuisine
    • Soups
    • Sous-Vide
    • South African Cuisine
    • Soviet Cuisine
    • Spanish Cuisine
    • Thai Cuisine
    • Turkey
    • Turkish Cuisine
    • Uncategorized
    • Vegan
    • Vegetarian
    • Venison
    • Vietnamese Cuisine

Category: Sous-Vide

June 29, 2022June 29, 2022 jgrusseLeave a comment

Ryazhenka

Ryazhenka (also spelled Ryazhanka) is a variation on yogurt of Ukrainian origin, in which the milk is slowly cooked before it is cultured.    The process causes Maillard reactions, which gives the ryazhenka a tannish color, and thickens the milk through evaporation.  Traditionally, it would be baked at a low temperature in a traditional oven, but Read More …

Cheese, Sous-Vide, Soviet Cuisine
April 25, 2021April 25, 2021 jgrusseLeave a comment

Sous-Vide Pork Chops with Onion Cream Sauce

During a recent stay in Savannah, Carol had an excellent veal chop at Garibaldi’s.  She commented that she thought the secret behind it was that it was cooked sous-vide before being seared, and asked if I could try to reproduce the meal at home.  This post is that successful attempt, substituting the inexpensive and easy Read More …

American Cuisine, Pork, 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

Recent Posts

  • Quicker Spaghetti Bolognese
  • Orange and Cashew Cabbage Salad with Sesame Dressing
  • Brazilian Carrot Cake
  • Salmon jerky
  • Coconut Macaroons

Categories

  • Afghan Cuisine
  • African Cuisine
  • American Cuisine
  • Appetizers
  • Australian Cuisine
  • Austrian Cuisine
  • Balkan Cuisine
  • Beef
  • Belgian Cooking
  • Breads
  • Breakfast
  • British Cuisine
  • Camping Cooking
  • Canadian Cuisine
  • Charcuterie
  • Cheese
  • Chicken
  • Chinese Cuisine
  • Czechoslovak Cuisine
  • Desserts
  • Drinks
  • Duck
  • Fish & Shellfish
  • French Cuisine
  • Game
  • German Cuisine
  • Greek Cuisine
  • Grilling & Barbeque
  • Hungarian Cuisine
  • Indian Cuisine
  • Israeli Cuisine
  • Italian Cuisine
  • Japanese Cuisine
  • Korean Cuisine
  • Lamb
  • Laotian Cuisine
  • Latin American Cuisine
  • Lithuanian Cuisine
  • Macanese Cuisine
  • Malaysian Cuisine
  • Mexican Cuisine
  • Middle Eastern Cuisine
  • Moroccan Cuisine
  • New Zealand Cuisine
  • Peppers
  • Philippine Cuisine
  • Pizza
  • Polish Cuisine
  • Pork
  • Portuguese Cuisine
  • Preserves and Jams
  • Rice
  • Salads & Dressings
  • Sandwiches
  • Scandinavian Cuisine
  • Soups
  • Sous-Vide
  • South African Cuisine
  • Soviet Cuisine
  • Spanish Cuisine
  • Thai Cuisine
  • Turkey
  • Turkish Cuisine
  • Uncategorized
  • Vegan
  • Vegetarian
  • Venison
  • Vietnamese Cuisine

Archives

  • May 2025
  • April 2025
  • March 2025
  • February 2025
  • January 2025
  • December 2024
  • November 2024
  • October 2024
  • September 2024
  • August 2024
  • July 2024
  • June 2024
  • May 2024
  • March 2024
  • February 2024
  • January 2024
  • December 2023
  • November 2023
  • October 2023
  • September 2023
  • August 2023
  • July 2023
  • June 2023
  • May 2023
  • April 2023
  • March 2023
  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Copyright © 2025 Greasy Little Birds • Chicago by Catch Themes
Scroll Up