Sous vide vegetables. – 85° [Until done] – Thomas Keller says in his book “under pressure” that every vegetables can be cooked sous vide. All, with the exception of green vegetables, they loose their colours at low temperatures. In fact you should always cooked green vegetables in a large pot of salted boiling water, this [...]
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 [...]
Pork fillet- 64.5°C [1 Hour]- First I would like to apologize about the quality of the pictures, I need to find the battery charger for my camera. I tried pork, which I usually cook the traditional way, seared in a pan and finished in the oven. This time I decided to go sous vide. I [...]
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