Tagged With sous vide

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I do not have a baby, but I have a sous vide circulator (the light of my life), and I assume that other people who own sous vide circulators might one day procreate. (Or maybe they already have!) For these offspring-having, sous-vide-savvy home cooks, I have great news: You can use your sous vide setup to warm breast milk and baby formula to the perfect 37C, without fear of overheating it.

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.

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An edible gift can make someone feel loved in the way only delicious, homemade food can. They also leave no clutter behind, providing a welcome break from the sea of compulsively purchased consumer goods that's become synonymous with the holiday season. In case you can't tell, I'm a big fan.

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Steak has always been my favourite protein, and I tend to favour cuts of the bone-in variety. But once the meat has been consumed and the martini has been polished off, it always seems kind of sad to toss the bone, which is too small to make an appreciable amount of broth.

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Welcome to this week's edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator. I spent the earlier part of this week working on a super secret and exciting sous vide project, so I decided to try a quick and easy experiment for this week's column, and see if I could whip up a sweet and sour condiment that usually takes several weeks to make.

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Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there's no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz 'em up without too much trouble. Honestly, my biggest chicken challenge was never getting them to taste good, but remembering to take them out of the freezer the night before I intended to cook them.

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"I want eggs, Mummy," is one of those phrases that will snap me out of whatever I'm doing and get me running to the kitchen. By the time my four-year-old says that out loud, he'll already have raw eggs in his hands. And if I'm not fast enough, they will be on the floor too. "I sorry, Mummy."