Sous Vide Cooking: Duck Breast with Raspberry Sauce

The real reason that ignited my recent passion for Sous Vide was seeing Chef John’s recipe for duck breast right as I was wondering what to do with the Grow and Behold duck breast in my freezer. Not only did he make it look easy without any expensive equipment, but the finished product looks so amazing that you just have to check out the video yourself. I’ll wait..

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Sous Vide Cooking: The Intro

While we haven’t spoken about sous-vide cooking on this blog before, it has been on my mind for years. If you’ve never heard of it, Sous Vide is a method of cooking sealed food in a temperature controlled water bath, letting it slowly rise up to its desired serving temperature. It is one of the main weapons of the precision cooking movement where instead of asking if you want that steak medium rare or medium, they might ask if you’d like it at 125 or 130 degrees. Furthermore this method allows for cooking that is much more even, such that the food is not only perfectly cooked in the center and well done on the edges but consistent throughout. The last and most important feature of sous vide is that it completely removes the stress/guessing involved in cooking food to desired temperatures.

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Homemade General Tso

During the holiday season Chinese food can be quite popular, but have you ever wondered what goes into those tasty dishes from the store?  The best way to figure it out is to make some yourself! I saw this great video recipe for General Tso’s chicken and had to try it out.  The best part … Continue reading Homemade General Tso

Vegan Beef-Tip Stir Fry

If you have some of those friends who think that vegan food is all about salads and Grateful Dead songs, make them this dish and you will change their collective worldview.  This vegan Asian style stir fry tasted as good as any beef dish I’ve had at an Asian restaurant and it was way healthier (less fat, … Continue reading Vegan Beef-Tip Stir Fry