As someone who lives in a tiny studio apartment, I don't get to do a lot of grilling, smoking, or any other outdoor cooking. This makes me very sad, because I do love smoked and grilled meats. (Grilled vegetables are also fantastic, but we're not talking about those right now.) Fortunately, a sous vide setup - which I happen to have! - can help you come close to the texture and flavour you get from low and slow smoking.
Tagged With meat
Some things, like love or a delicious shrimp base, can't be hurried, but a lot of things can be approximated. Though there is no substitute for a true dry-aged steak, there are two ingredients that food geeks swear help you get pretty close: koji and fish sauce.
Usually, when I think of blueberries, I think of muffins, pie and Blueberry Morning - a cereal I was obsessed with from ages nine through 12. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops and wild game with this juicy, surprisingly balanced pan sauce.
No matter what your local Grilling Enthusiast Bro says, marinade mixology ain't rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavour enhancement and tenderising action. Sweet, spicy and/or funky elements are optional, but never unwelcome.
Pre-cooked spiral cut hams -- also known as "city hams" -- were always my favourite part of Easter. Since there is no danger of undercooking, we're free to focus flavour. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product, and nobody wants that. Easter may be over - but how can you make your pre-cooked ham taste better?
Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we're using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.
Chicken breasts don't have a particularly strong personality, but they're a very amicable protein. No matter what flavour profile you're going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavours. Structurally, they take very well to stuffing, making them the perfect vehicle for almost any filling you can dream up.
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.
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.