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 making a sexy little dish that's impressive without requiring a whole lot of effort on your part: Sous vide lobster tails.
Tagged With seafood
Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. This week we're cooking a tasty little crustacean - the prawn - in a myriad of ways.
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.
Whenever I have the chance to buy prawns shell-on -- or, better yet, head-on -- I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there's something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn't end there; the shells still have more to give.
When our very own US editor-in-chief sent me a recipe for ceviche, I was excited, because ceviche combines two of my favourite activities: Eating seafood and not cooking. When I read the recipe, however, I was a little appalled, for it suggested that beautiful pieces of fresh sea bass be left in an acidic marinade for two freaking hours.
Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.
Hello everyone, and welcome back to a very chompy edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
Due to laziness and a strong desire to not turn on any sort of heat source during the summer, I have become a huge fan of dishes that can be prepared without any actual cooking. Perhaps that's why I'm so enamoured with the idea of aguachile, in which super-fresh seafood is "cooked" in a spicy, citrus-y chilli water.
Out of all of the counters at the grocery store, the seafood counter may be the most unpredictable. Sometimes they simply don't have the fish you're looking for, or the one you want doesn't look too fresh. Knowing which fish to substitute can be tricky, but Epicurious has a whole slew of seafood swaps to help you out.
Frozen hash browns aren't exactly a meal unto themselves, but the good folks at The Kitchn have figured out five different ways to make them fancy and filling.