Inspired by a conversation last evening with the always entertaining T & A, I did a bit of follow-up research on a topic near and dear: sous-vide and meat. A mentioned that a chef had said that searing helps to trap juices and improves flavor when cooking with sous-vide. It’s a widely debunked myth that searing …
I joked the other night about G’s 9-month long sous-vide project. Then I saw this: @RichardBlais Sous vide baby bath. 5 minutes at 37℃ . Handle with care, no packaging needed. Photo courtesy: @OurLaborofLove http://twitpic.com/43t7m0 Blais is my favorite Top Chef contestant of all-time.
This was one of my earlier experiments using the Sous Vide Supreme- veal shank ala osso bucco with vegetables and a mashed potato. What I liked about this dish was that this and other similar ones could be made into quick and easy meals for those busy workdays. You could cook a batch in advance …
There is nothing quite like a well executed sous vide pork belly. Done correctly, you can enjoy a texture gradient starting from juicy tender meat to melt-in-your-mouth fat/collagen and end with the crunchy satisfaction of properly crisped skin. This technique is suitable for both continental and asian cuisine (some examples below). My personal favorite is …
Sous vide cooking makes poached eggs ridiculously simple. Set the water bath to 64.5 °C / 148 °F, add eggs, and cook for 45-60 minutes (does not have to be exact). If you prefer your egg yolks more runny, lower the temperature by 1 °C. Voila- perfect consistent poached eggs that you can make dozens …
