Recently we were on vacation in Cabo Verde, an archipelago off the coast of Senegal where the sun always shines. We were there for the weather, 25ºC/77ºF and sunny, not the food. There is an abundance of fresh fish, obviously, … Continue reading Seared Tuna: to Sous-Vide or Not to Sous-Vide
After really having liked salt-baked beetroot at Bord’eau, I decided to make this myself and served it as side for smoked ham of lamb for Christmas. When I googled for some recipes, I noticed that some recipes used only salt, … Continue reading Salt-Baked Beetroot Experiment
Sea scallops are one of my favorite foods. When I first got my sous-vide appliance over two years ago, it was one of the first foods I tried. And I was underwhelmed. I didn’t do any side by side testing back then, but I was pretty sure that I couldn’t find anything special about the scallops that had been cooked sous-vide. After that I didn’t sous-vide scallops anymore. Since I was still relatively new to sous-vide back then, I decided to do a proper side by side experiment to find out once and for all whether those rave reviews I had seen elsewhere about the magnificent texture of sous-vide scallops were true after all. Continue reading “Scallops: To Sous-Vide or Not To Sous-Vide, That’s the Question”
I was intrigued by Conor’s Canard à l’Orange post. He cooks the duck breast on the skin side over low heat for 30-40 minutes to render the fat out of it, while I always do this as quickly as possible over high heat. My theory behind this was that this would lead to less overcooking of the duck meat, but since Conor knows his business I thought I needed to give his method a try. Empirical evidence is better than theoretical speculations. Or in other words, the proof of the pudding duck is in the eating. I started with a … Continue reading The Proof of the Duck is in the Eating
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