For my birthday, my lovely wife got me the Modernist Cuisine at Home cookbook. Having read so much about the book and hearing friends rave about what they’d read in it and made from it… I was a ball of excitement to make something out of the book. …
After perfecting a sous vide poached egg recipe, we broke it out again, this time with an Asian flare by adding a simple ingredient, Furikake, which compliments the eggs so nicely, we’re not sure we’re ever going to have poached eggs at home without it anymore! From Wikipedia: …
When I was a kid, the thing that I looked forward to the most on the weekends was my mom’s soft-boiled eggs on toast. It consisted of a seemingly perfect soft boiled egg (a runny yolk, yet firm white), slightly salted on top of a buttered slice of toast. …
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. …
For our annual Thanksgiving potluck this year, I volunteered to contribute a non-exciting side dish of brussels sprouts and I was determined to use sous vide to try to create something spectacular.
Short version: this recipe is damn tasty and very easy.
Long version: read the recipe, make it, and let me know how it turned out 🙂
Unbelievably tasty and very simple recipe that turns those ordinary brussels sprouts you hated as a child into something you and your family will love.
Note: I use a 50 minute sous vide cook time instead of 1 hour because I find that the sprouts will come out overdone when you combine it with the oven time for blackening. …
Dead simple veggie recipe that has the bonus of being super healthy.
Cook Time: 1 hour
Yield: 4