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Tag Archives: Sous Vide
Recipe: Porchetta-Style Pork Loin Roast
This Porchetta-Style Pork Loin Roast is a good way to enjoy the flavor profile of porchetta—primarily fennel and aromatic herbs—without the hassle of buying and rolling a whole pork belly (which we still have in our freezer, btw). We essentially … Continue reading
Instant Pot jumps the shark with sous vide function
Can you do sous vide in the Instant Pot? Instant Pot, the company, is now making its own immersion circulator, with a design similar to the best-selling Anova. (Warning! Affiliate links!) You can purchase the giant Aura Pro Multicooker, whose … Continue reading
Sous vide reality check
I’ve been doing more sous vide preps recently using the nifty content on ChefSteps and my Anova sous vide device. While I’m generally happy with results, I’ve discovered a few caveats. 1. Sous vide is not a miracle. This would … Continue reading
Eating sous vide steak with the Emperor
This weekend I fired up the Anova sous vide cooker I bought on sale at Amazon.com to make some sous vide steaks. A friend had been hankering for a “steak dinner” so I pulled out a porterhouse, a big sirloin … Continue reading
What’s cooking at CES 2015 in Las Vegas
This is the year of the “internet of things” at the Consumer Electronics Show, but in two days prowling the aisles I did not see many things for the adventurous cook. An exception is the Anova sous vide cooker shown … Continue reading
Posted in Cooking, Drinking, Eating, Events
Tagged CES, Consumer Electronics Show, Sous Vide
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Male culinary bluster: a dish best served cold?
“Chili growing is to gardening as grilling is to cooking, allowing men to enter, and dominate, a domestic sphere without sacrificing their bluster.” Lauren Collins said that in “Fire Eaters”, an excellent article in the latest food issue of the … Continue reading
Posted in Eating, Food for Thought, Something Else
Tagged BBQ, New Yorker, smoke ring, Sous Vide, Thanksgiving
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Why I’m not buying a Sansaire sous vide device
The Kickstarter for the Sansaire sous vide device has taken the world by storm. It’s far surpassed its funding goal and now will include the “reach” of a 220V version, a reference towel included in orders, and a choice of … Continue reading
Posted in Cooking, Something Else
Tagged Duncan Werner, Kickstarter, Sansaire, Scott Heimendinger, Seattle Food Geek, SideKIC, Sous Vide
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Recipe: Caesar Salad
You really can’t make an authentic Caesar Salad without breaking (raw) eggs. Use a sous vide setup to heat through to 140 degrees if you have any health concerns. 8 side salad servings. Ingredients: 2 heads romaine, washed and torn … Continue reading
Are coddled eggs safe to eat?
Next week I’m going to share my Caesar salad recipe, but I thought I better put out an advance health advisory: it has raw egg in it. Well, not absolutely raw but as close I can get while observing minimal … Continue reading
A talk with Duncan Werner, inventor of SideKIC
While in San Francisco last month for the Fancy Food Show, I sat down with Duncan Werner, inventor of the ICA Kitchen SideKIC. This is a gadget that combines three of the four requirements for sous vide cooking: a heating … Continue reading