Tag Archives for sous-vide

Simple sous-vide chicken breast

Sous-vide chicken breasts are easy to cook and super healthy. Add your favorite sauce, red onions, and garlic for a kick. Continue reading

09. June 2012 by Earl
Categories: Molecular Gastronomy, Recipes | Tags: , , , , | 1 comment

WD~50 Revisited

Wylie Dufresne’s New York City molecular gastronomy joint WD~50 offers fine modern fare with stunningly beautiful dishes. Continue reading

16. March 2012 by Earl
Categories: Reviews | Tags: , , , | Leave a comment

Sous-vide and electricity consumption

Ever wonder how much it costs to keep a sous-vide machine or setup running? Continue reading

03. July 2011 by Earl
Categories: Molecular Gastronomy | Tags: | Leave a comment

48-hour sous-vide top round beef

What happens when you cook tough, top round beef sous-vide for 48 hours? Find out here. Continue reading

20. June 2011 by Earl
Categories: Molecular Gastronomy, Recipes, Reviews | Tags: , , | Leave a comment

Sous-vide

Want to learn how to perfectly cook beef or any other food? What is sous-vide cooking? Read more about it here! Continue reading

06. March 2011 by Earl
Categories: Molecular Gastronomy | Tags: , | 6 comments

Examples of futuristic meat cooking aka “Sous-vide”

Cooking meats sous-vide, or under vaccum, can produce amazing results. The meat will be perfectly tender and at the desired doneness. Preview some examples of sous-vide cooked meat in this post! Continue reading

24. January 2011 by Earl
Categories: Molecular Gastronomy | Tags: , , , | 6 comments