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?
Tagged With sous vide
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.
The most important part of the egg bite is (obviously) the egg mixture. Yes, the fillings are more exciting, but they are also endless, and you should be free to fill your bites with whatever meats, cheeses and vegetables you wish to devour. As such, I though it was more important to focus on the eggs and dairy components and let you choose your own adventure, fillings-wise.
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.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making our cocktail in honour of America's most polarising quarterback: Mr Tom Bündchen.
Hello friends, and welcome back to Will It Sous Vide?, the column where I make whatever I want to with my immersion circulator. Today we are taking a break from more meaty pursuits, and focusing our sous vide sights on a few friendly root vegetables.
Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. I'm dedicating this week to banana pudding.
Welcome to a very cheesy edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator. This week we're dealing with a subject that is very near and dear to the very centre of my heart and being: Cheese.
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.
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.
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.