When I got the pork loin roast, I also picked up some spareribs. Wed night: dry-brined (which is a fancy way of saying I unwrapped the meat, sprinkled some salt and pepper on it, and put it back in the fridge. Cooking times and temps [table id=4 /] There is also a NYT piece about […]
Got a 2 lb pork loin from the Rosenthal Meat Center last week and thawed it over the weekend in the fridge. Decided to brine it before cooking sous vide, loosely based on this maple-brined pork roast recipe. Brine: 1qt water .25 c salt .25 c maple syrup garlic, ginger, rosemary, thyme The roast barely […]
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. […]
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 […]
The lab tradition is that when someone leaves, they get to choose the food for the party at our house. In the past, people have chosen burgers, paella, and lasagna among others. Yesterday, Nathan and John were leaving and the plan was fajitas, which I’ve never made despite living in Texas for more than 20 […]