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Currently viewing the tag: "sous vide"
Since red seems to be the traditional color for Valentine’s Day, I wanted to create a dish for my wife that would carry the red theme to complement the roses I sent to her work, while at the same time making something interesting enough to qualify as a “special occasion meal”, something not that easy in our [...]
As a genuine child of the 80s, I grew up with the Friday the 13th movies, so on Friday January 13th, I decided to create a meal in honor of my favorite killer Jason Vorhees, properly entitled Liver Alone!
It’s basically three different dishes in one, beef liver prepared in a spicy Chilean ají mixture, [...]
One of the the advantages of sous vide cooking is that you can prepare several meals on the weekend and eat like a king or queen for the rest of the week. The reheating process is a snap and a really nice dish can be put together in a matter of minutes.
This dish is [...]
As the final dish in my series of four regarding abalone and uni, I had to come up with a good way to take care of the leftovers.
They were primarily irregular sized pieces of pressure cooked abalone, a few more sous vide scallops I had from my [...]
Palta Reina (queen avocado) is a classic staple of Chilean cuisine. Traditionally it’s a very simple dish made with half an avocado (minus a slice so it can be stable in the plate) with some filling, sometimes chicken-mayo, or shrimp-mayo mix. It’s a classic starter you find almost in any Chilean restaurant.
As the third [...]
Do I even need to say anything?
This is a 3 1/2″ center cut of USDA Prime filet mignon cooked sous vide in bay leaf butter at 130F for 1 hour, crowned with a generous slice of Sonoma Foie Gras cooked sous vide at 135F for 32 minutes, both [...]
In the Pastafarian Heaven, there is a strip club and a beer volcano, but they forgot to tell you that this dish is what they have for dinner every night. I’m not kidding when I say this is probably one of the tastiest dishes I’ve ever [...]
I’m a big fan of raw oysters, in particular Drake’s Bay, Kumamoto, Tomales Bay and all the Hog Island varieties. However, I came across this blog a while ago where the author cooks them sous vide at 118 F for 20 minutes, which is one of the parametric measurments mentioned [...]
Introduction
Pheasant is a game bird that can be obtained in specialty stores from commercial farmers. This particular one we got from Mill Valley Market was organic and free range.
In spite of its small size, the meat has a very intense and deep flavor, and the bird seems to be more muscular [...]
For this Halloween, I wanted to create some creepy-looking (but delicious) meal for my wife Kimberly and I, that I could start at 5 PM and have ready by 7:30 PM without too much work, but yet, making it interesting.
I settled for duck breast, as it has an intense red color when cooked sous [...]
