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Modernist Cuisine 72 Hour Sous Vide Beef Short Ribs with Red Wine Sauce

Modernist Cuisine 72 Hour Sous Vide Beef Short Ribs with Red Wine Sauce

Another holiday, another ridiculously beefy dinner. For Christmas, I made a Beef Wellington for my family and Trevin’s to (deliciously) celebrate with. And the next week, I was headed to the Cascade Mountains to celebrate New Years with a close group of friends and their children. After about four seconds of deliberation via email, we settled on beef short ribs for New Year’s Eve… and I volunteered (as tribute) to be the chef that night.

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Sous Vide Caramelized Onions

Sous Vide Caramelized Onions

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

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Cooking sous vide without a vacuum sealer (or vacuum sealing bags with liquids in them)

Cooking sous vide without a vacuum sealer (or vacuum sealing bags with liquids in them)

If you want to cook sous vide at home but either don’t have or can’t afford a vacuum sealer, you can still get near identical results in most cases by using ziploc bags and the Archimedes principle. This principle states:”……the upward buoyant force that is exerted on a body immersed in a fluid

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