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
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