The season for white asparagus started very early this year in the Netherlands due to the warm winter, but then came to an abrupt end caused by a shortage of people to harvest them due to the Corona crisis. But … Continue reading White Asparagus: To Sous-Vide or Not To Sous-Vide?
Finding the right temperature and time for cooking sous-vide can be confusing, as many sources (both online and in the few books that cover sous-vide cooking) state different ‘optimal’ temperatures. One of the reasons for these differences is personal preference. … Continue reading Turkey Breast Sous-Vide Temperature
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?