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Showing posts with label Sous vide. Show all posts
Showing posts with label Sous vide. Show all posts

09 December 2015

Juicy and moist slow cooked duck breast with red cabbage puree

"Like pornography, junk [food] might be tough to define but you know it when you see it" ~Mark Bittman, Food Journalist


To me personally fast food doesn't have a direct correlation with junk food. Fast can be healthy. Depending on what you eat and where you eat it. However I do agree with Mr Mark Bittman - you know it when you see it. Now slow cooked food is a different story. Especially if we talk "sous vide" - food sealed in vacuum is cooked in a water bath for way longer than normal cooking times at a very accurate temperature, with food cooking through evenly and retaining its moisture. I've already written a few posts about my sous vide experiments this summer. It remains one of those kitchen appliances I absolutely want to have in my pantry!

22 May 2015

Perfect steak

"Becoming a vegetarian is a huge missed steak!"


What can I say? Those days are long gone for me, but I understand that love for the steak. I was in that relationship. I still cook meat for family and friends, but rely solely on their opinion and feedback. I have one golden rule related to my cooking - better be open and honest and tell what you really think about the food, otherwise you may end up getting exactly the same thing next time if you praise it for the sake of being polite. There's no space for "polite" where I'm cooking!  Besides - learning what can be done better is a way to development.

04 May 2015

Slow cooked egg (65C) with smoked salmon and fresh tomatoes

“Offer the lazy an egg and they’ll want you to peel it for them.” – Lithuanian proverb

My love for eggs continues. In a different shape and form. This time it is THE slow cooked egg - creamy and soft. Oh, and to top that - it is the most organic egg one can find - comes from a farm raised hen, who is free to wonder around in warm spring sun and peck on fresh grass and leaves. I'm so lucky I have a "source". I am still suprised each time I crack an egg open - the richness of that orangy yellow is one way to tell you have the good stuff on hands.