Sous Vide
Marinated Sous Vide Steak
This would be my third attempt at torch charred Sous Vide steak, and i definitely got better results – better charring (smells nice) and medium rare (still slightly more done than i hoped for). This was achieved by cooking at 51°C for 40 minutes and torching at full blast. I also did marination to see if the … [Read more…]
Sous Vide Steak – Circulator vs Crock Pot
I finally got around to making Sous Vide steak. The first and most important lesson learned is that recipes can’t help you much. They really serve only as a guide and you have to learn by experience. Both times i tried making Sous Vide steak, they ended up being overcooked. Related posts: How to ship the … [Read more…]
Taobao product recommendation – Sous Vide temperature controller
As promised, I bring you a report of the temperature controller i have purchased from Taobao for doing Sous Vide. It costs only 40 Yuan (S$8.30) including the domestic delivery. I bought this out of anger that the Anova Precision Cooker broke down the very first time i used it. Related posts: How to ship … [Read more…]
Kitchen Hack: Sous Vide derived soup base
I made an interesting discovery while experimenting with Sous Vide – the by-product from Sous Vide, consisting of cooked juices from meat, makes for a great soup base. It is like prized concentrated double boiled soup, having been cooked with the meat for the 3 to 12 hours usually involved in Sous Vide. It may be a little … [Read more…]
Sous Vide Duck Confit
The first recipe anyone wants having a go with Sous Vide is probably steak. No exception for me, but alas, I have frozen duck legs available on hand but not beef steak, so duck Confit it is. The recipe actually takes 12 hours of cooking time, which makes me wonder if it is a waste … [Read more…]
How to ship the Anova Precision Cooker to Singapore
When it comes to cooking meat, conventional methods are difficult to master, since, with conventional sources of heat, you can easily overcook areas near the surface while the inside remains undercooked. Sous vide (pronounced soo-veed) attempts to solve this problem. Until recently, Sous Vide equipment was mostly priced out of reach of the general public. I still remember reading an … [Read more…]