Basing in on this recipe from Anson Mills, although we didn’t see their grits at HEB, so I’m using a yellow grits/polenta corn product. Grits: Presoak in water starting at 1:45. Cook with lots of stirring and adding more water. Add salt about halfway through.Add butter and black pepper at the end. Is this grits […]
Partly this is because these pictures look so good, and partly because I want to try sealing with liquids in the ThriftyVac. Preheat Nomiku to 82°C (=179.6°F, close enough to 180 for other root veg recipes) I peeled and cut the beets in half so they would fit better in the 1 qt ziploc bags. […]
Cooking tips and recipes Serious Eats Sous Vide 101 posts beets Douglas Baldwin’s site Equipment and reviews Serious Eats: Anova vs Nomiku vs Sansaire The Sweethome: Budget Sous Vide gear.
I’ve had the Nomiku for a couple of weeks now. Last weekend I tried what is supposed to be one of the most difficult tests: soft boiled eggs. I set the Nomiku for 145°C and plopped in some eggs to serve on a stir fry. I let them go for just about an hour. […]
Didn’t blog championship week, as the Badgers and Ags were out of it. Stanford is back in the Rose Bowl, after beating Arizona State in Tempe. The Cardinal will play Michigan State, who thwarted Ohio State’s effort to get to the last BCS championship. The big new in CFB, however, is the Mack Brown out […]
Didn’t post in a timely way over the Thanksgiving weekend, even though it was an eventful one for College football 2013. The big news, of course, was Auburn upsetting the Crimson Tide by running back a missed FG attempt at the end of the game, after Nick Saban had argued to get one more second […]
My long-awaited Nomiku arrived just before Thanksgiving. I did some experiments over the holiday and this weekend I’m going to test it for flank steak. The purpose is to examine the effect of sous vide time on the cooking of flank steak. Recipes online advocate 16-48 hours, but if less time works, then less advance planning is […]