Filed under Sous-Vide tips & tricks

Roast Beef: Oven Versus Sous-Vide

Roast Beef: Oven Versus Sous-Vide

Sometimes a picture says more than a thousand words, but in this case the picture above doesn’t completely convey the difference between the two pieces of roast beef. Both are cooked to a core temperature of 55C/131F. The one on the left was cooked the traditional way in the oven, the one on the right … Continue reading

Warm-Aged and Hay-Smoked Beef Picanha

Warm-Aged and Hay-Smoked Beef Picanha

The popularity of picanha as a cut of beef to be prepared on the grill (BBQ) hails from Brazil, and that is why the cut is known under its Brazilian (Portuguese) name. It is called rump cover or rump cap in English, or staartstuk in Dutch. It has a triangular shape and is covered by … Continue reading

Sous-Vide With or Without Herbs in the Bag?

Sous-Vide With or Without Herbs in the Bag?

Before talking about herbs or no herbs, I would like to compliment SousVide Supreme for their excellent customer service. After six years of faithful service, my SousVide Supreme water oven had burnt out. I e-mailed customer support about this, and they offered to replace my faulty unit with a refurbished one. I only had to … Continue reading

Cod Sous-Vide Temperature Experiment

Cod Sous-Vide Temperature Experiment

When you look on-line for the best temperature to cook cod sous-vide, you will find answers ranging from 41C/106F to 60C/140F. On this blog, I have posted a recipes at 41C/106F and 54C/159F. Especially if you are new to sous-vide cooking, these different temperatures may be confusing. And so it is time for another installment in … Continue reading

Post Sous-Vide Searing by Deep Frying

Post Sous-Vide Searing by Deep Frying

As promised in my review of sous-vide equipment, I’m going to write more about sous-vide techniques. This is the first post in a series, that will be in the new categorie “Sous-Vide tips & tricks“. In cooking we often strive to combine a tender and juicy interior with a crispy and flavorful crust, which is an … Continue reading