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Sous Vide Or Not Sous Vide?

Sous Vide Or Not Sous Vide? That is the question. Friday, April 3, 2009. Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below:. I added the duck legs to this and let them cure. While that was doing it's thing I prepared the herb sachet:. And then bagged it up with the cured duck legs:. So once everything was cooked it looked like this:. You can see my high tech weighting system here:. The fin...

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Sous Vide Or Not Sous Vide? | sousvideornotsousvide.blogspot.com Reviews

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Sous Vide Or Not Sous Vide? That is the question. Friday, April 3, 2009. Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below:. I added the duck legs to this and let them cure. While that was doing it's thing I prepared the herb sachet:. And then bagged it up with the cured duck legs:. So once everything was cooked it looked like this:. You can see my high tech weighting system here:. The fin...

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1 skip to main

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3 posted by

4 kevin stadmeyer

5 5 comments

6 murrays cheese

7 and chelsea market

8 blanch the bones

9 wash the bones

10 simmer the bones

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skip to main,skip to sidebar,posted by,kevin stadmeyer,5 comments,murrays cheese,and chelsea market,blanch the bones,wash the bones,simmer the bones,add tomato/tomato paste,add aromatics,to this,boil,seperate strain,mix together refrigerate,refrigerate

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Sous Vide Or Not Sous Vide? | sousvideornotsousvide.blogspot.com Reviews

https://sousvideornotsousvide.blogspot.com

Sous Vide Or Not Sous Vide? That is the question. Friday, April 3, 2009. Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below:. I added the duck legs to this and let them cure. While that was doing it's thing I prepared the herb sachet:. And then bagged it up with the cured duck legs:. So once everything was cooked it looked like this:. You can see my high tech weighting system here:. The fin...

INTERNAL PAGES

sousvideornotsousvide.blogspot.com

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Sous Vide Or Not Sous Vide?: Lobster and Hen of The Woods Mushrooms

http://www.sousvideornotsousvide.blogspot.com/2009/03/lobster-and-hen-of-woods-mushrooms.html

Sous Vide Or Not Sous Vide? That is the question. Wednesday, March 25, 2009. Lobster and Hen of The Woods Mushrooms. Woooo another recipe within a month, and I hope to get another one out Friday so things are looking good. I managed to get reservations for Per Se Friday the 3rd so I am pretty psyched about that and it makes me more excited to do this awesome project. The mushrooms are an interesting story as well - I happened to see Hen Of The Woods mushrooms at Dean and DeLuca. Sold the shrooms I needed...

2

Sous Vide Or Not Sous Vide?: September 2008

http://www.sousvideornotsousvide.blogspot.com/2008_09_01_archive.html

Sous Vide Or Not Sous Vide? That is the question. Monday, September 29, 2008. You Paid 50 Dollars for a book? Yeah, I got classy roommates. He was joking, I think. But, no I only paid $34.14 from Amazon. And it's basically awesome. I plan on doing one of these recipes while I wait for Under Pressure. We will see how it goes. Account to store them and save MY precious bandwidth. Additionally, according to my friend Jacob those potatoes are in fact Yukon Gold and not Russet as I had thought. Fun fact thoug...

3

Sous Vide Or Not Sous Vide?: Pheasant, shallot, cider, burning oak leaves.

http://www.sousvideornotsousvide.blogspot.com/2008/10/pheasant-shallot-cider-burning-oak.html

Sous Vide Or Not Sous Vide? That is the question. Monday, October 13, 2008. Pheasant, shallot, cider, burning oak leaves. While I have been waiting (impatiently) for my copy of Under Pressure I decided to kill some time by practicing on a nice and easy recipe from the Alinea cookbook. Of course it had to involve sous vide in some way, and the cookbook is helpfully arranged into seasons so I just thumbed through the Autumn section until I got to this one:. Of the Mosaic Website. The first component was wh...

4

Sous Vide Or Not Sous Vide?: Spanish Mackerel and Serrano Ham En Brioche

http://www.sousvideornotsousvide.blogspot.com/2009/02/spanish-mackerel-and-serrano-ham-en.html

Sous Vide Or Not Sous Vide? That is the question. Wednesday, February 18, 2009. Spanish Mackerel and Serrano Ham En Brioche. Why yes, yes it is. I know it has been over 2 months and I have no excuse besides lots of awesome travel, a sprained ankle and general laziness, but hopefully I will pick it up a little bit and increase the pace, keep your fingers crossed. Ok so first up is the fish:. Fillet the mackerel for me, he probably did a much better job then I could have so.eh. So Sunday I pulled these bad...

5

Sous Vide Or Not Sous Vide?: April 2009

http://www.sousvideornotsousvide.blogspot.com/2009_04_01_archive.html

Sous Vide Or Not Sous Vide? That is the question. Friday, April 3, 2009. Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below:. I added the duck legs to this and let them cure. While that was doing it's thing I prepared the herb sachet:. And then bagged it up with the cured duck legs:. So once everything was cooked it looked like this:. You can see my high tech weighting system here:. The fin...

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thesousvideguy.com

The Sous Vide Guy: Homemade Roast Beef

http://www.thesousvideguy.com/2010/06/homemade-roast-beef.html

The Sous Vide Guy. Using the sous vide cooking process for week night and weekend meals. Monday, June 7, 2010. I really enjoy eating sandwiches, but the list of ingredients on most deli meats scares me. I also suspect that we are being sold low quality meat at high prices. Therefore, I decided to use the sous vide process to make my own deli meat. I set my PID controller ( auberins.com. An 8 oz package costs $5.49 (333% more expensive). The ingredient list includes: Beef, Water, Isolated Soy Prot...Ironi...

thesousvideguy.com

The Sous Vide Guy: What is Sous Vide? - Michael Voltaggio Explains the Technique

http://www.thesousvideguy.com/2010/06/what-is-sous-vide-michael-voltaggio_07.html

The Sous Vide Guy. Using the sous vide cooking process for week night and weekend meals. Monday, June 7, 2010. What is Sous Vide? Michael Voltaggio Explains the Technique. I really enjoyed Top Chef last season featuring the Voltaggio brothers. In this video, Michael uses a microwave oven for the sous vide process. Posted by Greg Charles. Labels: Top Chef Voltaggio. Subscribe to: Post Comments (Atom). A blog about sous vide cooking. Sous Vide Or Not Sous Vide? What is Sous Vide? Sous Vide Short Ribs.

thesousvideguy.com

The Sous Vide Guy: Sous Vide Short Ribs

http://www.thesousvideguy.com/2010/06/sous-vide-short-ribs.html

The Sous Vide Guy. Using the sous vide cooking process for week night and weekend meals. Wednesday, June 2, 2010. Sous Vide Short Ribs. I bought boneless short ribs from Costco. I seasoned the ribs with Montreal Steak Seasoning and vacuum packed the ribs with a foodsaver. I cooked the ribs for 30 hours at 135f. I did not have anymore time, but the ribs came out butter knife tender. Next time, I will try 48 hours. Posted by Greg Charles. Labels: short ribs foodsaver maillard reaction costco.

thesousvideguy.com

The Sous Vide Guy: June 2010

http://www.thesousvideguy.com/2010_06_01_archive.html

The Sous Vide Guy. Using the sous vide cooking process for week night and weekend meals. Monday, June 7, 2010. What is Sous Vide? Michael Voltaggio Explains the Technique. I really enjoyed Top Chef last season featuring the Voltaggio brothers. In this video, Michael uses a microwave oven for the sous vide process. Posted by Greg Charles. Labels: Top Chef Voltaggio. I set my PID controller ( auberins.com. An 8 oz package costs $5.49 (333% more expensive). The ingredient list includes: Beef, Water,...Ironi...

dangourmet.com

Dan Gourmet: June 2013

http://www.dangourmet.com/2013_06_01_archive.html

Sunday, June 2, 2013. A Farewell to Spring. In Austin, Spring is fleeting. The lush, green days between mid-March and mid-May are quickly and wholly usurped by the sweltering hundred degree heat of June through September. Green becomes brown and the entire place slows down, overwhelmed by the relentlessly oppressive Texas summer. Like clockwork, the end of May brings the end of Spring and the onset of the inevitable future. Dry Aged Ribeye Steak with Fiddleheads and Morels. Freezing. I took the roast...

dangourmet.com

Dan Gourmet: November 2012

http://www.dangourmet.com/2012_11_01_archive.html

Sunday, November 4, 2012. Kohlrabi and Mustard with Short Ribs. The fall garden is going crazy and I wanted to do something with some of my harvest. This time I followed the recipe almost exactly. They were doing some fancy tricks here, and I wanted to try to learn. The only change that I made was replacing the sous vide NY Strip steak that the recipe called for with a 36 hour (133F) sous vide beef short rib. Kohlrabi and Mustard with Short Ribs. Posted by Dan Atkinson. Links to this post.

dangourmet.com

Dan Gourmet: October 2012

http://www.dangourmet.com/2012_10_01_archive.html

Tuesday, October 9, 2012. Chicken. Brouille wine. Homemade chicken stock. Salt pork. Button mushrooms. Pearl onions. Brandy. Herbs. Belgian endive. Bacon. Walnut. Celery. Apple. Parrano cheese. Mayonnaise.Balsamic vinegar. Parsley. Delicata squash. Shaved fennel. Olive oil. Baby Yukon gold potatoes. Parsley. Posted by Dan Atkinson. Links to this post. Friday, October 5, 2012. Fresh Garden Ingredient - Eggplant. Ratatouille Terrine with Sous Vide Duck Breast. Posted by Dan Atkinson. Links to this post.

dangourmet.com

Dan Gourmet: April 2014

http://www.dangourmet.com/2014_04_01_archive.html

Sunday, April 6, 2014. So I guess haven't posted on here in a long time. Rest assured, I've been cooking. I've been cooking as much, or more, than ever. I just haven't found the time/energy to go through the whole rigmarole of blogging about it. Let's say that recently I've been more interested in cooking purely for the joy of cooking and less interested in the photographing/writing part of it all. Well my moods change from time to time and today I felt like photographing and writing. Also, I am developi...

dangourmet.com

Dan Gourmet: August 2014

http://www.dangourmet.com/2014_08_01_archive.html

Sunday, August 24, 2014. Oatmeal Carbonara with Duck Egg and Foie. Continuing my obsession with foie for breakfast. I took an excellent recipe from Alex and Aki from Ideas in Food's Maximum Flavor cookbook and played with it a bit. Kind of similar to the foie and grits from a couple of weeks ago. Basically a different take on the same concept. Oatmeal Carbonara with Soft Boiled Duck Egg and Foie Gras. Posted by Dan Atkinson. Links to this post. Saturday, August 2, 2014. Posted by Dan Atkinson. Foie and G...

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sousvideornotsousvide.blogspot.com

Sous Vide Or Not Sous Vide?

Sous Vide Or Not Sous Vide? That is the question. Friday, April 3, 2009. Confit of Duck Leg, Pommes Sarladaise, fried hen egg and salad. This recipe begins by curing the duck legs for hours in a salt and herb mixture that you can see below:. I added the duck legs to this and let them cure. While that was doing it's thing I prepared the herb sachet:. And then bagged it up with the cured duck legs:. So once everything was cooked it looked like this:. You can see my high tech weighting system here:. The fin...

sousvideornotsousvide.com

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The Sous Vide Q is designed specifically to bring the gourmet sous vide cooking method into home kitchens. Sous vide cooking involves vacuum-sealing food in airtight pouches, then submerging it in a water bath at precisely controlled temperatures - often much lower than those used in traditional ovens - but for a longer time. The result is perfectly cooked foods with enhanced flavors and nutritional benefits. Cooking Device example: (Rice Cooker). Unit Price: $229.00.

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