Thanksgiving dinner

We decided to be antisocial this year and are doing Thanksgiving at home. Since there are only three of us, a whole bird is too much, so I went for a Sous Vide turkey breast with some sides to be determined. Classic Cranberry-Orange Relish The first thing I’m going to make is the cranberry relish, so […]

Sous vide tandoori-style lamb chops

Debby got some leftover vegetable biryani from a Biology party.  We’re going to use as a side with some lamb chops I got from Rosenthal, so I thought I’d do something different and make them with a tandoori marinade. Marinade Yogurt Garlic Ginger Cumin Coriander Cinnamon Garam Masala Sambal Some of the goop from a […]

Sous vide halibut

Debby bought some frozen halibut filets. Thought I’d try to cook them sous vide. [table id=7 /] Decided on 128F. Salted the frozen filets and put them in a bag with some butter and lemon slices. Into the bath at 7:45PM. I figure to add some time to the recommended 20-30 min for the fish […]

More ribs

These were from last week. Bought as a rack from Rosenthal. Treated with salt pepper and brown sugar for a day or so. Sous vide at 138 for about a day and a half. Finished under the broiler

Char Siu/Cha Shao Sous Vide

Note: this post was started over a week ago, but I didn’t get around to finishing it because I was having trouble uploading the final image from the WordPress App on my iPhone… The experiments with ribs made me think about trying one of my other favorite forms of BBQ pork: Char Siu, aka Cha Shao. […]

More sous vide ribs

Got a larger rack. Bagged with salt, pepper, brown sugar in the fridge on Sunday. Monday night, added soy, sherry, cider vinegar, garlic, red pepper flakes, and star anise and put into a 138F bath at 9:30 PM. The vinegar is a change from last time. I cut the rack in half and put both […]

Sous Vide Pork loin and glazed carrots

Previously I did a pork loin with a coffee-chocolate rub. It was so nice that I thought I’d get another pork roast and experiment with another variation. This time it’s 2.5 lbs and I used a pot for the brining step. Getting a later start means a much shorter brine: 2.5 c kosher salt 2.5 […]

Sous Vide Lamb Shanks

The consensus of various posts seems to be 48 hours at 140-161F. But low end pictures all look a bit on the red side, so I’m going to up the temperature to 145. Started at about 8PM on Thursday night. Shanks were rubbed with olive oil, sprinkled with salt and pepper and put into a […]

Sous vide chicken breast

We had some bone-in chicken breasts in the freezer that one of Debby’s sisters bought on a recent visit. These were pretty big chicken breasts and the three of us are not huge eaters, so we split one for dinner tonight. It was already in a zip-loc bag, so I thawed it in the fridge […]