Dining date: 11/22/12 As expected, Thanksgiving is a food-filled holiday in this household. Technically though, none of the food is consumed in our own household; we do lunch at my aunt’s (mother’s side) and dinner at my grandmother’s side (father’s). Each year the food served remains largely the same with a few new entrants –…
Dining date: 9/5/12 One of the things I’ve wanted to mimic using sous vide is barbecue. Cooking-wise, I could easily duplicate the low-and-slow practice with even more precision; the challenge would be imparting the smoky flavor. I remembered seeing an episode of America’s Test Kitchen where they prepared pulled pork in the oven using liquid…
Dining date: 7/6/12 Sous vide cooking seems to have a countless number of possible applications, but I think it has the most profound effect on things that need to cooked for extended periods of time. Sure, it can produce a perfect medium-rare steak, but a grill/stovetop/oven can do a pretty good job too. For tougher…
Dining date: 7/1/12 Any casual reader of this blog may realize pasta is one of my favorite things to eat (all kinds of noodles, really). I’ve dabbled in preparing different pastas over the years with my most successful perhaps being the oxtail ragu with pappardelle. Following up on that effort, I’ve been meaning to make…
Dining date: 5/28/12 While most of the foods I prepare sous vide have been meats, I’ve been trying to broaden my repertoire a bit lately. I’ve poached whole eggs a number of times; they’re one of the easiest things to sous vide since they don’t need vacuum sealing, just place them in the water straight…
Dining date: 5/6/12 I thoroughly enjoy cajun & creole food – the food tends to be so full of flavor and comforting that it really jives with me. One of my favorite lunch spots in the downtown area, Fisherman’s Outlet, serves a seafood gumbo that I find almost irresistible. I finally decided to make a gumbo…
Dining date: 4/14/12 Last weekend, I was browsing my local Japanese Nijiya market when I stumbled upon an advertisement for a tuna filleting demonstration. It would be a prized bluefin tuna and the fish would be sold at the end of the demonstration! I knew tuna could be huge fish so I was curious to…
Dining date: 4/9/12 The latest in my experimentation with sous vide has been beef. Actually, the first thing I cooked was beef (a flat iron steak) and I moved over to chicken, pork and lately, I’ve been cooking a lot of fish. Some duck was a gateway back to red meat, and I’ve been playing with a bunch…