Today is the first day of the 2021 Sous Vide Summit, and I am one of Friday’s speakers. My presentation will be a summary of the blog post below. For me there is no ‘right’ and ‘wrong’ when it comes … Continue reading Combining Sous Vide And Freezing
Years ago I performed an experiment to find out whether I liked dry curing or wet curing pork tenderloin before cooking it sous vide. The conclusion was that for meat I preferred to just season with salt right before cooking … Continue reading Briefly Curing Fish Before Cooking
In sous-vide forums and Facebook groups there are often debates about adding stuff to the bag when cooking meat sous-vide. Someone posts a photo of a piece of meat sealed with a lot of stuff in the bag, and someone … Continue reading Does it make sense to add stuff to the bag when cooking meat sous-vide?
After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become … Continue reading Flank Steak Sous-Vide Temperature Experiment
After the positive reactions to the report of my failure trying to make oyster sauce from fresh oysters, here is another experiment that didn’t turn out so well. The photo above is the “crispy egg” we got served for breakfast … Continue reading Crispy Egg with Smoked Eel (Failed Experiment)
There are many versions of ragù alla bolognese that do not have much to do with the original from the city of Bologna. They may be tasty pasta sauces, but in my opinion they should be given another name such … Continue reading Ragù alla Bolognese: Pressure Cooked, Sous-Vide, or Traditional?
When we visited the Adriatic beach town of Roseto degli Abruzzi to eat at Vecchia Marina, Lucia, the charming hostess of the B&B we stayed at, pointed out to me that Roseto degli Abruzzi was also the home town of Antico … Continue reading The Quality of Pasta and Gold versus Bronze Drawn Spaghetti
Thomas Keller is a world famous chef and owns multiple restaurants. He published a beautiful book on sous-vide cooking called “Under Pressure”. In this book he writes that lobster tail should be cooked sous-vide for 15 minutes at 59.5ºC/139ºF, and … Continue reading Lobster Sous Vide Temperature Experiment
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