Our family has been obsessed with sous vide ever since we got a PolyScience immersion circulator. The great thins about sous vide cooking are: (1) the prep is minimal (just set it and forget it); and (2) the results are perfect (granted your ingredient and ratios were perfect going in). The hubster once got overly excited about brining and let his spareribs sit in a salt bath for two days, and after an additional 72 hours in the water bath, the ribs were the best texture but way too salty.
I used to be one of those wistful passersby that would stroll by the Vitamix demo stations at Costco, listen to the industrial blade going to town on the fruits and veg, and say to myself, “I’ve got to get me one of those beautiful things in the not-so-distant future.” Well, that not-so-distant day has come, and I no longer need to be a coveting passerby. I’ve shifted into the circle of official Vitamix owners. So hah! Take that, Vitamix girl at Costco! Now I’m blending my own smoothies and
Stuffing is one of those dishes with the most liberal of interpretations, depending on who makes it and what ingredients are used. Technically, what I make is not stuffing, but rather dressing. It’s not stuffing because it’s not stuffed in anything. (I never roast my bird, and frying a stuffed turkey would just be bad news.) But I like calling it “stuffing” anyway, because that word is just more fun to say than “dressing.” (Plus I always think of salad vinaigrettes when I hear “dressing.”) One of my earliest memories
I love corn and have to have it every Thanksgiving. It adds a nice crispy texture next to the creamy potatoes and casseroles. Back when I was an amateur cook, I used to serve them straight out of a can with some butter, salt, and pepper. Now I’ve graduated to cutting them off the cob and increasing the number of ingredients used.
When I think of American comfort food, I think of potatoes. I love potatoes in all forms: fried, baked, mashed, smashed, or whipped. What, you might ask, is the difference between mashed potatoes, smashed potatoes, and whipped potatoes? After digging around online, I’ve come up with this answer.
This was the first Thanksgiving in 12 years that I did not serve a fried turkey for our family Thanksgiving meal. Since my mama-in-law shrinks away from fried foods, we decided to put the new PolyScience immersion circulator to good use and sous vide our turkey instead.
IT’S THANKSGIVING WEEK! I’m that excited that I have to type it in all caps. I’ve said it many times before: Thanksgiving is my favorite holiday of the year. Most get four days off, the weather is lovely, there is no pressure and stress of gift-giving, and all you do is watch/play football and stuff your faces with comfort foods.
I’m bringing food back! It’s been quite a long while since I posted a recipe. But I recently got a brand new PolyScience immersion circulator, something I’ve been eyeing for quite some time, and now our kitchen has become a 24-hour sous vide factory. I’m still learning the ins and outs of this beautiful machine, but I thought I’d write about the first food item we cooked in the immersion circulator: New York strip steaks. Now, the strip is not my favorite cut because it’s rather lean when compared to
I’ve been on a fresh homemade pasta kick lately. That’s because I just bought a Mercato Atlas Wellness 150 pasta maker (yes, it’s made in Italy). I’ve been wanting to try my own hand at pasta-making at home, and Luca from this season’s ”MasterChef” recommended me this particular brand, saying he’d gotten it as a wedding gift and loved it. And now, I do too. The hubster’s eyes brighten every time I bring the pasta maker out of the closet because, well, being a guy, he likes anything mechanical. So
I haven’t posted a recipe in a while. It’s mainly because most of the things I’ve been cooking lately are recipes going into my cookbook (which, I might add, is slated to publish in May). So, of course, in order to entice you to buy the cookbook, I can’t be posting them all over the web, right?