Today is the first day of the 2021 Sous Vide Summit, and I am one of Friday’s speakers. My presentation will be a summary of the blog post below. For me there is no ‘right’ and ‘wrong’ when it comes … Continue reading Combining Sous Vide And Freezing
After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become … Continue reading Flank Steak Sous-Vide Temperature Experiment
I’ve been cooking sous-vide for five years now, since even before I started this blog. Back then sous-vide cooking was virtually unknown to the general public, and only restaurant chefs and cooking ‘geeks’ were aware of the cooking technique that … Continue reading Sous-Vide Equipment Review: SousVide Supreme vs. Anova Precision Cooker
When we visited the Adriatic beach town of Roseto degli Abruzzi to eat at Vecchia Marina, Lucia, the charming hostess of the B&B we stayed at, pointed out to me that Roseto degli Abruzzi was also the home town of Antico … Continue reading The Quality of Pasta and Gold versus Bronze Drawn Spaghetti
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