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…]
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…]
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…]
Got hold of the UOB Visa Signature card only recently and took it for test drive immediately. The requirement to earn 5% rebate is to spend a minimum of S$1000 of foreign currency equivalent within a statement period. It is stated in the terms and conditions that the regular 1X UNI$ (0.5% rebate) is reflected … [Read more…]
I’ve debated with myself over the need to get an Airfryer for a long time, since i generally don’t eat deep fried stuff much, and knowing that an Airfryer is nothing but a mini oven with a turbo fan, but all along, I’ve pictured a scene in mind – eating home-made cheese fries with fried chicken wings … [Read more…]
Got my inspiration from here (and there are 100 nice looking recipes for pumpkin!). Simple to make, tasty and nutritious. I added the sides just in case it didn’t work out, but it turned out good. I used cake flour as suggested by Nami, but anyway i did know that gluten is to be avoided for … [Read more…]
Bottom line: Not recommended. First and probably the last time trying DEX/MSC. According to the status update, my parcel took 10 days to clear customs and be put on a flight, and 2 weeks to be delivered. There are 2 notifications telling me they’re out on delivery, but the first one was just a false alarm. Finally, I received … [Read more…]
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…]
I won’t hide from you the fact that ramekin cheesecakes tend to crack when baking. It could be that my batter was too dry, or I didn’t adjust the baking time enough (definitely has to be less since the mass is much smaller), but it could also be due to the fact that the ramekins … [Read more…]
Scones is something I’ve been doing from the very early days when I started baking. I love scones, and though supposedly easy (ready in 30 minutes), making them turned out to be not quite easy. For one, the hot weather in Singapore makes butter melt too quickly, and having success with scones is always said to hinge … [Read more…]