- Sous vide duck leg with home made linguine and spring vegetables – posted May 15, 2013
One of the joys with having a sous vide setup at home is that you get to cook great tasting dishes with a minimum of fuss. Just vacuum seal the food, leave it at the set temperature for some time, remove it from the water bath and sear it with a blowtorch. Easy, and you get to play with fire. What's not to like? So with some lovely duck legs on sale, I vacuum sealed four pre-seared duck legs and cooked them at 65°C for 48 hours (remember to pre-sear meat before leaving it in this long or you'll wind up with a yucky unplatable mushy mass).
- Sous vide chili oil – posted Mar 16, 2013
Flavoured oils come in many shapes and tastes: basil, mint, chili, garlic, chili-garlic, ginger... The imagination seems to be the limit, but the store bought ones seem a bit, well, flat, oftentimes, and they usually only come in quantities that they either go bad before they are used up, or get stale and boring toward the end as they have been left open for so long. So, why not make your own?
- Sous vide eggs – posted Feb 16, 2013
Being busy with real life tends to not only kill the time that one has for maintaining an online presence, but also for doing imaginative things that are worth writing about, so the past year has mainly been occupied with rehashing the same old things rather than experimenting with new things that are interesting to share. I hope that is enough foreshadowing, so without further ado, I present to you my newest gadget...