Six years ago I blogged for the first time about a technique that I called “warm aging”. Aging is a technique that is used to improve the texture of meat and sometimes also to give it more flavor by the … Continue reading Sous Vide Warm Aging Revisited
Dry aging is a technique to improve the texture and flavor of meat, especially steak. It is costly because the outside needs to be trimmed and discarded, and moisture is removed from the meat so it loses weight. To improve … Continue reading Fish Sauce-Aged Steak
Many recipes for pork loin or pork tenderloin will tell you to brine them, so the meat will be more tender and juicy. And many people keep on brining when they prepare the pork sous-vide, even though that cooking technique … Continue reading Pork Loin or Tenderloin Sous-Vide: To Brine or Not To Brine?
In conventional cooking using a pan on the stove, the oven, or a barbecue grill, the cooking time is the main variable you have to decide upon. We all know easy rules like bake a turkey for 20 minutes per pound. … Continue reading How to choose Time and Temperature to cook Meat Sous-Vide
When you cook meat (beef, lamb, pork, venison, etc.) sous-vide for a long time (8 hours or more) at a temperature below 60C/140F, sometimes the meat comes out with an unpleasant smell. Sometimes just faintly, sometimes very strongly. The bag … Continue reading How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks
Veal scaloppine is one of my favorite Italian secondi di carne (meat dishes) and I prepare it often. (Please note that the Italian singular is scaloppina, plural scaloppine. The American “scaloppini” is as wrong as talking about “one panini” (which … Continue reading Veal Scaloppine: To Sous-Vide Or Not To 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 … Continue reading Roast Beef: Oven Versus Sous-Vide
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 … Continue reading Warm-Aged and Hay-Smoked Beef Picanha
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 … Continue reading Sous-Vide With or Without Herbs in the Bag?
Meat tastes good when it is tender, juicy, succulent, flavorful, and looks good. In the previous two parts of this series, I have explained how cooking affects the juiciness of meat, the factors that affect the tenderness of raw meat, … Continue reading Understanding What Happens to Meat When You Cook It, Part 3: Succulence, Flavor, and Appearance
We cook meat to make it nicer to eat because it is more tender and flavorful than raw meat, and to make it safe to eat by killing harmful bacteria that may be on the meat. In order to be … Continue reading Understanding What Happens To Meat When You Cook It, Part 2: Tenderness
We cook meat to make it nicer to eat because it is more tender and flavorful than raw meat, and to make it safe to eat by killing harmful bacteria that may be on the meat. In order to be … Continue reading Understanding What Happens To Meat When You Cook It, Part 1: Juiciness
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, … Continue reading Cod Sous-Vide Temperature Experiment
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 … Continue reading Post Sous-Vide Searing by Deep Frying