Tag Archives: sous-vide

Simple food

  Root vegetables are at there best right now, and what better way to reach their highest potential than by sous-vide cooking.   Once simply cooked, simple cuts, techniques, and plating are what can make a dish shine. So… what do … Continue reading

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Posted in brining, Molecular Gastronomy, science, Techniques, vacuum sealer | Tagged , , , , , , ,

Pasteurizing Eggs

Eggnog is one of those holiday traditions that is either hated due to its sweetened, heavy, dairy based characteristics or cherished for those same reasons. However you may feel about eggnog, I find there is one common concern about this … Continue reading

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Posted in Molecular Gastronomy, science, Techniques, vacuum sealer | Tagged , , , , , , , , , | 2 Comments