A friend of mine visited tonight, I talked so much about sous vide recently that he wanted to see and taste what it was all about. I thought that I’d share with him the wonder that is Egg, when cooked sous vide. We didn’t have much time, he couldn’t stay long so I wasn’t able [...]
I got a really cool trick today from the guys at la.va. I always wanted to be able to vacuum seal liquid,without having to freeze it before, for the simple reason that you have to plan ahead, pretty much the day before. The other reason I don’t like to freeze is that you drop the [...]
The Perfect egg. – 64.5°C [1.00 HOUR] – Since I read Douglas Baldwin’s thesis about sous vide I wanted to try to cook the perfect egg. I never had time and usually I’m using my equipment to cook food that I’m going to eat, not just to experiment. When I cooked the pork loin I [...]
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