Dry aging is a technique to improve the texture and flavor of meat, especially steak. It is costly because the outside needs to be trimmed and discarded, and moisture is removed from the meat so it loses weight. To improve … Continue reading Fish Sauce-Aged Steak
Many recipes for pork loin or pork tenderloin will tell you to brine them, so the meat will be more tender and juicy. And many people keep on brining when they prepare the pork sous-vide, even though that cooking technique … Continue reading Pork Loin or Tenderloin Sous-Vide: To Brine or Not To Brine?
In conventional cooking using a pan on the stove, the oven, or a barbecue grill, the cooking time is the main variable you have to decide upon. We all know easy rules like bake a turkey for 20 minutes per pound. … Continue reading How to choose Time and Temperature to cook Meat Sous-Vide
Rack of lamb is one of my favorite types of meat. A perfectly cooked rack of lamb should be medium rare on the inside and nicely browned and crispy on the outside. When cooking a rack of lamb in the … Continue reading Rack of Lamb Sous-Vide & Broiled
The inspiration for this dish came from the wonderful rosemary smoked squab we had at RyuGin Taipei, in combination with the method for smoking sardines using nothing more than a large bowl and some rosemary. Squab is a small farmed pigeon; … Continue reading Rosemary Smoked Squab with Butternut Squash
In 2010 we had dinner at La Coccinella in Piemonte, and ordered a bottle 0f 1996 Barolo San Giovanni by Gianfranco Alessandria. I liked the wine so much that I was embarrassing Kees with the noises of appreciation that I … Continue reading Roe Deer Venison with a Red Wine Sauce
Lamb neck fillet is one of the tastiest cuts of lamb, because it is well marbled and has a lot of connective tissue. As the neck has the job of holding the lamb’s neck up, you can imagine it is … Continue reading Lamb Neck Fillet Sous-Vide
One of my favorite dishes is veal saltimbocca, veal cutlets with prosciutto and sage. The combination works so well, that I thought it would be nice to make a variation using veal breast. This cut of meat is more flavorful … Continue reading Veal Roulade with Prosciutto and Sage (Punta di Vitello con Prosciutto e Salvia)
This was our main course for Christmas: a roulade of venison backstrap with prosciutto, rosemary, garlic, and parmigiano, with a side of roasted celeriac puree and some deep fried kale. Made with beef this roulade is called Rosa di Parma, … Continue reading Venison Rosa di Parma
This is the appetizer I prepared for Christmas dinner. You could also serve it as a main course if you use a whole partridge per person. Partridge is similar to pheasant, but smaller and the meat is more juicy (pheasant … Continue reading Partridge Sous-Vide with Its Own Jus, Deep Fried Salsify, and Parsley Root Puree
In part of Italy it is a tradition to have dinner on Christmas Eve (the 24th) rather than on Christmas Day (the 25th). The cena della vigilia often features fish, and after yesterday’s recipe from Veneto it is fitting to have … Continue reading Cod alla Vicentina Sous-Vide (Merluzzo alla Vicentina)
When we had dinner at Michelin-starred restaurant S’Apposentu in Sardinia (read about our experience there in my review), one of the dishes that I decided right away I wanted to try at home was an unbaked lasagna with a mutton … Continue reading Unbaked Lamb Lasagna
This way of preparing sous-vide braised venison was inspired by a recipe from Piemonte in Italy to braise beef in red wine (or more specifically, in Barolo): Brasato al Barolo. The traditional recipe tells you to marinate the meat in … Continue reading Neck of Venison Sous-Vide with Red Wine (Brasato di Cervo)
Beef short ribs are a very popular cut to prepare sous-vide, because they are so flavorful. How do you like beef short ribs? Braised and unctuous like in the photo above? Then cook them sous-vide for 24 hours at 74C/165F. … Continue reading Beef Short Ribs Sous-Vide: Like Steak Or Braised
Pulled pork is fantastic when prepared sous-vide. It is not only delicious, but also so easy and foolproof. But what to do when you guests coming over that do not eat pork? Make pulled lamb instead! The procedure is very … Continue reading Pulled Lamb Sous-Vide
Coda alla Vaccinara is a classic dish from Rome: oxtail stewed in tomato sauce. It is usually served as a secondo, but you can also eat the sauce over pasta as a primo before that. Another less common variation is … Continue reading Conchiglie alla Vaccinara (Pasta with Oxtail Ragù Sous-Vide)
Chili is a American dish of beef and chiles. There are many versions and debates about what is and is not authentic chili. I trust the judgement of Adam J. Holland aka The Unorthodox Epicure on what is real chili, and … Continue reading Texas Chili Sous-Vide
When you cook meat (beef, lamb, pork, venison, etc.) sous-vide for a long time (8 hours or more) at a temperature below 60C/140F, sometimes the meat comes out with an unpleasant smell. Sometimes just faintly, sometimes very strongly. The bag … Continue reading How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks
I did not have any cinghiale al mirto in Sardinia, but I did bring home dried myrtle berries. In Sardinia they may also use the greens and fresh berries, but those are hard (if not impossible) to come by here … Continue reading Wild Boar with Myrtle Berries Sous-Vide (Cinghiale al Mirto)
At Trattoria La Saletta in Alghero, Sardinia, I enjoyed some delicious mutton ravioli (ravioli di pecora) with crunchy vegetables. Since mutton (the meat of a mature sheep) is not available in the Netherlands, I decided to make something similar using … Continue reading Lamb Ravioli with Crunchy Vegetables
Veal scaloppine is one of my favorite Italian secondi di carne (meat dishes) and I prepare it often. (Please note that the Italian singular is scaloppina, plural scaloppine. The American “scaloppini” is as wrong as talking about “one panini” (which … Continue reading Veal Scaloppine: To Sous-Vide Or Not To Sous-Vide?
Teriyaki is a Japanese cooking technique in which fish or meat is broiled or grilled with a glaze of soy sauce, sake, and mirin (sweet sake). (Making your own teriyaki marinade is better than store-bought versions that include too many … Continue reading Salmon Teriyaki Sous-Vide with Bok Choy
When I saw black been beaf on One Man’s Meat, I knew at once I wanted to make a sous-vide version. Conor’s Asian recipes are always quick, simple, and full of flavor. Sous-vide takes the quickness out of it, but … Continue reading Black Bean Beef Sous-Vide
Sometimes a picture says more than a thousand words, but in this case the picture above doesn’t completely convey the difference between the two pieces of roast beef. Both are cooked to a core temperature of 55C/131F. The one on … Continue reading Roast Beef: Oven Versus Sous-Vide
It doesn’t have to take a lot of time or effort to cook a delicious meal. This quick pasta dish was inspired by Simona’s insalata di pasta, salmone e pomodori. Her version was made with canned salmon and uncooked tomatoes … Continue reading Pasta with Salmon and Cherry Tomatoes
It is not often that fresh apricots are available here, and as they were not very ripe I thought they’d be most suited to make a sauce. I decided to follow the example of Conor, the king of meat with … Continue reading Pork Tenderloin with Apricot Ginger Sauce
The popularity of picanha as a cut of beef to be prepared on the grill (BBQ) hails from Brazil, and that is why the cut is known under its Brazilian (Portuguese) name. It is called rump cover or rump cap … Continue reading Warm-Aged and Hay-Smoked Beef Picanha
Before talking about herbs or no herbs, I would like to compliment SousVide Supreme for their excellent customer service. After six years of faithful service, my SousVide Supreme water oven had burnt out. I e-mailed customer support about this, and … Continue reading Sous-Vide With or Without Herbs in the Bag?
Rillettes are usually made from meat, cooked slowly in fat until tender enough to be easily shredded, and then mixed with the fat. When my friend Robert mentioned he’d been gifted some skate and asked me to prepare it, skate rillettes … Continue reading Skate and Beurre Noisette Rillettes with Roasted Peppers
In Italy many recipes have a “rosso” version (with tomatoes) and a “bianco” version (without tomatoes). For instance, a “pizza bianca” means a pizza without tomatoes. This also goes for pasta sauces, amatriciana is usually rossa, but amatriciana bianca also … Continue reading Pasta with ‘White’ Wild Boar Ragù (Pappardelle al Ragù Bianco di Cinghiale)
Stefan's Gourmet Blog 