It was quite the adventure and I am thankful for the loan of the SousVide Supreme. When they lent their unit to us there were no conditions attached – we only post about things we genuinely like and this made the cut. There is enough negativity in the world without us adding more to it [...]
Archive for the ‘Sous Vide’ Category
Final thoughts on cooking Sous Vide at home
Posted in Sous Vide on February 1, 2010 | 2 Comments »
Sous Vide – Eggs two ways
Posted in Sous Vide on January 31, 2010 | 2 Comments »
My interest in Sous Vide was all the fault of Herve This (ThEEs). Dr. This is a mad scientist. He dedicates his studies to understanding food and cooking and coined the term `Molecular Gastronomy` (based on work he had done with Nicholas Kurti). He was the first person in the world to obtain a PhD [...]
Sous Vide Tuna – Chicken of the sea
Posted in Fish, Sous Vide on January 30, 2010 | 1 Comment »
Our Sous Vide adventure continued with a fish course. This time we trusted a very reliable source – Thomas Keller’s Sous Vide Cookbook, Under Pressure. The recipe was simple. A great piece of tuna sealed with precisely weighed oil – 50% olive oil and 50% canola. There was no final seer and the recipe was [...]
Cooking Sous Vide at home – pork belly
Posted in Pork, Sous Vide on January 29, 2010 | 1 Comment »
We had mentioned the Sous Vide Supreme a few months back. It is a new product that joins a few competitors in offering home consumers an appliance that they can use to create sous vide at home. We were curious so we wrote to them and they kindly arranged to send a sample unit for [...]
Sous Vide – a video walkthrough
Posted in Sous Vide on January 28, 2010 | 2 Comments »
If a picture tells 1,000 words, what must a video be worth? Here are two short ones with further insight into Sous Vide – less than 5 minutes total.
Under Pressure – an introduction to Sous Vide
Posted in Sous Vide on January 27, 2010 | 4 Comments »
Today marks the start of a short mini-series featuring recent adventures with Sous Vide and learning to cook in this style at home. While many here may be familiar with the term, we thought it would be a good idea for a short introduction to this technique. Sous Vide was pioneered in France in the [...]
Sous-vide… at home?
Posted in Sous Vide on November 19, 2009 | 1 Comment »
Sous-vide may be a term that is unfamiliar to some – it’s a relatively new style of cooking (developed in the 1970′s and popularized recently by Thomas Keller, Heston Blumenthal, Joel Robuchon and other world-famous chefs) which cooks food at a snails pace under a vaccum. “Sous-Vide” is French for “under vacuum.” Chefs seal ingredients [...]
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