Skip to content

Stefan's Gourmet Blog

Cooking, food, wine

  • Home
  • About me
  • Recipe Index
    • Appetizer recipes
    • Risotto recipes
    • Pasta recipes
      • Fresh pasta recipes
    • Meat and poultry recipes
      • Beef recipes
      • Chicken recipes
      • Pork recipes
      • Game Recipes
      • Veal recipes
      • Lamb recipes
      • Duck recipes
    • Fish recipes
      • Tuna recipes
      • Salmon recipes
      • Monkfish recipes
      • Sole recipes
    • Seafood recipes
      • Shrimp recipes
      • Lobster recipes
      • Octopus recipes
      • Scampi (langoustine) recipes
      • Squid, calamari or cuttlefish recipes
    • Vegetable recipes
    • Baking recipes
    • Dessert recipes
    • Vegetarian recipes
    • Side dishes
  • Sous-vide
  • Italian menu
  • Restaurant Reviews
  • Wine
  • Coming soon…

Tag: experiment

Secondi di Pesce (fish dishes)9 Comments

Briefly Curing Fish Before Cooking

February 16, 2020 StefanGourmet

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

Sous-Vide tips & tricks11 Comments

Does it make sense to add stuff to the bag when cooking meat sous-vide?

June 10, 2019June 10, 2019 StefanGourmet

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?

Secondi di Carne (meat dishes)32 Comments

Flank Steak Sous-Vide Temperature Experiment

January 29, 2017January 29, 2017 StefanGourmet

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

1. Antipasti (appetizers)15 Comments

Crispy Egg with Smoked Eel (Failed Experiment)

January 22, 2017January 22, 2017 StefanGourmet

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)

Cooking23 Comments

Ragù alla Bolognese: Pressure Cooked, Sous-Vide, or Traditional?

January 4, 2016January 4, 2016 StefanGourmet

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?

Ingredients10 Comments

The Quality of Pasta and Gold versus Bronze Drawn Spaghetti

August 31, 2014 StefanGourmet

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

Basics32 Comments

Thomas Keller Got It Wrong

April 16, 2014December 26, 2015 StefanGourmet

How’s that for a title to catch your attention? 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 … Continue reading Thomas Keller Got It Wrong

© Stefan Boer, 2011-2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to StefanGourmet.com with appropriate and specific direction to the original content.
Blog at WordPress.com.
Cancel