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: salt

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?

Sous-Vide tips & tricks12 Comments

Pork Loin or Tenderloin Sous-Vide: To Brine or Not To Brine?

April 2, 2018 StefanGourmet

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?

Basics18 Comments

Sous-vide Salting Experiment

May 14, 2014 StefanGourmet

Tougher cuts of meat can be cooked sous-vide for a long time (1 to 3 days) to render them tender and keep them juicy at the same time. I’ve been cooking sous-vide for over three years, and I’ve usually salted … Continue reading Sous-vide Salting Experiment

© Stefan Boer, 2011-2022. 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.
  • Follow Following
    • Stefan's Gourmet Blog
    • Join 4,396 other followers
    • Already have a WordPress.com account? Log in now.
    • Stefan's Gourmet Blog
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...