Pressure cooker cheesecake is great because I love being able to make and consume the dairy dessert on a whim, but making juicy succulent meat is where my pressure cooker really earns its keep.
Tagged With meat
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we're sous vide-ing an iconic, spicy and saucy little number: the famed chicken wing.
Last week, when all of the writers came together for a glorious meeting in New York, I found myself in a bodega with Beth and Patrick, looking for bottles of water and nourishing snacks. I grabbed a Lunchable and later, while shoving stacks of too-round turkey slices and processed cheese in my mouth, I thought "why don't I eat these more often?"
Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavourless on one end, and dry and charred on the other.
Under-seasoned meat is a crime. That poor, simple-headed chicken gave its life for you and ¼ teaspoon of salt-free lemon pepper per drumstick is your whole plan? Jesus, Barbara, have some respect. Thank goodness for spice rubs, which prevent crimes of improper seasoning by quickly imparting complex flavours to everything they touch.
Due to its low-ish smoke point, olive oil isn't the best choice for searing meats or other single-layer, high-temperature cooking methods. However, as Chef Helen Rennie explains, that doesn't mean you can't crank up the heat when cooking a range of foods in olive oil - from caramelised onions to sauted potatoes.
When it comes to non-meats, pineapple is my absolute favourite thing to grill in this entire world. The caramelised, almost bruléed sugars and smoky flavours are magnificent in a cocktail, and the charred fruit makes a superlative burger or pizza topping. (That's right, pineapple on pizza is good; haters to the left.)
State Of Origin Game 2 kicks off this Wednesday. Whether you're hosting a game night or just watching solo, do yourself a favour: forgo the usual cheap pizza and make these delicious chicken wings instead.
If you have recently purchased an immersion circulator -- or are looking to -- deciding what to cook first with your new toy can be a little overwhelming. Luckily, we do a fair amount of sous vide-ing around these parts and have a pretty good handle on what will sous vide and what won't.
Hello everyone, and welcome to this edition of Will It Sous Vide?, the column where I make things with my immersion circulator.