If you’ve ever been to a Korean BBQ restaurant, you’ll remember this cut of meat, and remember it fondly. If flaken style ribs were an 80’s supermodel, they’d be Jill Goodacre: not everybody knows about them, but they’re really damned awesome (and married to Harry Connick, Jr?). Sorry for the tortured metaphor. …
One of my coworkers brought back a gift pack of BBQ sauce and rub from Salt Lick BBQ, and we were left with a conundrum: what to do with this stuff? Well, it turns out that you should have a meat-acular potluck on a random Monday. I wanted to sous vide something, someone else is working on the ribs, someone else on the beans, etc. …
Sometimes when you’re making dinner, you just make too much. This is the case when I made the Sous Vide Country Style Pork Ribs with Dijon Saucelast week. We had enough for dinner. And, lunch the next day. And, we still had half of the lot left. What to do? …
Sometimes when you’re making dinner, you just make too much. This is the case when I made the Sous Vide Country Style Pork Ribs with Dijon Sauce last week. We had enough for dinner. And, lunch the next day. And, we still had half of the lot left. What to do? …
Let me start by saying: DO NOT BOTHER MAKING SOUS VIDE CARAMELIZED ONIONS! After 18 hours, it still took me an additional 45 minutes of cooking the onions in the pan to give them a good flavor. In that amount of time, I could have made them the traditional route. This recipe is here for others to critique and improve upon. Also, I spent the time to record the process and make a video out of it… so you have to read and watch it now …
Let me start by saying
DO NOT BOTHER MAKING SOUS VIDE CARAMELIZED ONIONS!
After 18 hours, it still took me an additional 45 minutes of cooking the onions in the pan to give them a good flavor. In that amount of time, I could have made them the traditional route. This recipe is here for others to critique and improve upon. Also, I spent the time to record the process and make a video out of it… so you have to read and watch it now …
Finally, a sous vide pork dish that my wife liked. I’ve had a couple of duds with pork… which was very surprising to me given how much I love the stuff. But, after some soul-searching and taste testing, I decided that I was just being too light on the salt. I upped the amount of salt I was using, and it worked like a charm …
I saw a recipe for black cod the other day and was dying to try it. Traditionally, I don’t cook much fish at home because I hate overcooking it. Alas, this is where sous vide comes in. Perfectly cooked fish, every time. …
