Sliced and layered tongue side by side

Another Round of Beef Tongue

A while back I had done an article on sous vide beef tongue. So I thought it was time for another round of beef tongue. Again the plan was to sous vide it to start with. But I wanted to try to replicate a dish I had eaten before.

The first time I had ever eaten tongue was at a little basque restaurant here in town. It was a really amazing and eye opening experience. So to start with I sealed my beef tongue up in a bag simply seasoned with salt, pepper and a little olive oil.

I didn’t want to go to heavy handed on the way it was seasoned because I wanted the flavor of the beef to speak for itself. Once I got it all sealed up I heated up my water bath to 170 F. My plan was to cook it the same way that I did the last tongue. However I wish looking back that I would have gone a longer time. I only cooked it for around 10 hours.

This time around the beef tongue that I got was significantly bigger. If I had gone just a little bit longer I think it would have had a slightly better texture and flavor. Now having said that it still turned out amazingly tender and delicious. Continue reading

Sous Vide Bacon in Pan Cooking

Sous Vide Bacon

A few weeks ago one of my favorite blogs, Serious Eats, did an article about overnight sous vide bacon. How could I not try this. Two of my favorite things, sous vide and bacon! This was the perfect opportunity to try out a new device that I got. I was fortunate enough to get some awesome sous vide magnets from SV Homewares. These are a great concept for pinning bags in your water bath down and to the sides of your water bath. As you can see in the pictures these are the little red things on the bath.

As I am sure all of you who have done anything sous vide have run into the problem with a bag trying to float or wanting to be able to organize your bags better. This is the perfect solution. You put the magnet on the bag and outside the container and then you can slide them around! These get an A in my book of creative things that are a great addition to your kitchen.

Sous Vide Magnets by SV Homewares

SV Homewares Sous Vide Magnets

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Chicken Feet, Maybe a New Favorite

There has always been one thing in the meat department of the super market that has caught my eye. And at the same time that in intrigues me, it has scared the crap out of me. Yes by the title I am guessing you figured it out, chicken feet.

I know that for a lot of people feet are kind of a taboo ingredient. However as a chef I find that it is my duty to be open minded. So over the last couple of weeks one of my coworkers and I have been playing with new foods. And this week we tackled the one that neither one of us had tried. We had no idea where to even start with these things. But oh my gosh, did we hit the jackpot. So let me walk you through what we did.

So to start with we spent a good day talking and brainstorming what to do with them. We decided that we would sort of treat them as wings. And as I have recently just moved back from Portland, when I thought wings my mind instantly went to Pok Pok. One of the best wings that I have ever eaten.

So chicken feet are mostly just skin, tendons and cartilage. The decision was made we needed to give them a nice long cook to break them down. As many of you know, to me this screamed sous vide. I found the recipe for Pok Pok wings and sealed the feet in a bag with fish sauce, sugar and garlic.

Chicken Feet Sealed in Marinade

Chicken Feet Sealed in Marinade

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Vitello Tonnato

A couple of weeks ago at work I was lucky enough to be able to show off some cooking with an immersion circulator. The dish I was able to show off with was vitello Tonnato. This is a traditional veal dish with a tuna and caper sauce. Yes, I am aware that this sounds like a bit of a weird combination but trust me it is such a delicious pairing.

Veal Tenderloins

Veal Tenderloins

So to do this dish we were using a veal tenderloin that was cleaned of the silver skin and excess fat. Continue reading

Sous Vide Creme Brulee

This has been a question that I have been asked several times now. How in the world do you make a creme brulee in an immersion circulator. Well let me share the secrets to this delicious dessert and change the way you look at it forever.

So this is a super easy to do. You start with your favorite creme brulee recipe or you can use the one I am posting at the bottom of this post. Continue reading

Vegan Chorizo Burrito

Vegan Chorizo Burritos

Today I am taking you all on a slightly healthier version of a meal. Since I am no expert I am pleased to have a guest post from a friend that knows her way around veggies!

Vegan Chorizo Burritos:

Vegan Chorizo Burrito

Today: Let yourself indulge in a flavorful, spicy, Spanish favorite – without the calories!

One of the first things I desperately missed after going vegan was a nice hearty burrito. I’ve tried other vegan versions and I just didn’t feel quite satisfied. I am a strong believer that if you’re going to do it, do it right. It is with heavy heart that I say sometimes just beans won’t cut it. Feel free to try and season your own imitation meat if you would like, but I find trying some from your local grocery should suffice. There are so many delectable vegan options out there that if you know where to look you should never be bored in any culinary endeavors.


  1. Getting heated up. Start off by putting your favorite high heat oil in a pan and warming that up to medium high heat. Once that is pretty and glistening put in your garlic, mushrooms and onions to get those nice and sauteed. It will take about 10 minutes for those to start to caramelize. You’re just going to want to get these brown around the edges and let your mushrooms turn translucent, so stir that goodness every couple of minutes.


  1. Sear with no fear. Let those onions do their thing and meanwhile you can dice up some tomatoes. I like to squeeze some fresh lime juice on them before I put them in the pan. Once your onions are goldish-brown go ahead and dump in your diced tomatoes. Just let your tomatoes sit in the pan undisturbed for about 5 minutes. This will give them a nice sear on one side – which is all we need because we don’t want them mushy.


  1. Simmer down now. After your tomatoes have been properly seared dump in your can of black beans and your package of chorizo. Make sure everything is mixed well so that your flavors can fully combine. Usually at this point I will drop in some sea salt and black pepper then let that simmer on the stove for about 10 minutes with the heat turned down to medium.


  1. Some like it hot. While your chorizo is marinating you can then slice up some avocado, and chop your olives into halves (or your can just buy them that way). Once that is done sizzling scoop a nice heap onto a tortilla, add a couple slices of avocado, a few olives, hemp hearts (FYI – these seeds have 10 grams of vegan protein per 2 tablespoons), and some hot sauce if you like it spicy.


  1. Oh, the choices.These burritos are amazing any time of year and you can always keep it interesting with any type of veggies you would like. Try adding in some bell pepper instead of mushroom or jalapeno if you’re really adventurous.


What you will need:                                                                             Spices:

  • ⅓ of an onion (any kind)                                                           black pepper (optional)
  • 2 small tomatoes                                                                        sea salt (optional)
  • 1 tablespoon of garlic                                                                 hot sauce (optional)
  • 2 tablespoons of high heat oil
  • 2 large mushrooms
  • 1 can of black beans
  • 1 package of imitation chorizo
  • 1 avocado
  • 2 tablespoons of hemp hearts
  • 1 can of black olives
  • 1 package of tortillas or taco shells
  • 1 lime (optional)

About the author: Trisha is from Boise, ID. She is passionate about healthy living, fighting for animal rights, vegan blogging and video games.

Beef Tongue: My favorite meat for tacos

I decided since I now have a sealer that I can make all kinds of fun things that would have been to tough to do with my FoodSaver. So I picked up one of my favorite meats for tacos, beef tongue! This is something that I have been wanting to do ever since I got my immersion circulator. I reached out to the awesome community at Chefsteps to see if anybody had any good recipes or tips. One person suggested the recipe that I am using for this preparation. It can be found here as well as at the bottom of this post.

First thing was going to my favorite butcher and pick up a beef tongue. And they never let me down when I go to Greenfield’s. I picked up a couple of beautiful tongues. Next up was to gather the rest of the ingredients that I needed.

Beef Tongue

Beef Tongue

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Superbowl Meal

So I have been super excited for this day to come. Not so much for the game, although I hope it is a good one, but more for the cooking. What is on the menu for the big game? I’m glad you asked! I am making some nacho cheese and putting together some pulled pork nacho’s. As I have talked about in the past I am a big fan of a web site called Chef Steps. I found this page a while back and it is one of the coolest communities for cooks. They have a recipe I have been wanting to try for a long time and as of Christmas I now have everything needed to make some, nacho cheese, that is.

Polyscience Discovery

Polyscience Discovery


First step is to get my Polyscience immersion circulator fired up the water up to the right temperature. For this cheese sauce we want our water at 167 F/ 75 C. Now lets get our cheese and stuff ready while we wait for the water to get warm. Continue reading

Kimchi Fried Rice Balls

Today since I was feeling adventurous I decided to try making some kimchi fried rice balls with my cooking partner in crime, Wai-man. Oh yeah it has to be as tasty as it sounds right?! I mean can you seriously go wrong with kimchi fried rice rolled into a ball then battered and deep fried?

So to start with we cooked up a batch of jasmine rice in the Zojirushi rice cooker. Just simple plain rice. Nothing fancy about the first step. Looking back on what we were doing I would use something like a sushi rice or another short grain sticky rice, but we used jasmine on our first try. After we cooked the rice we simply let this cool down and dry out slightly.

Spam Frying Up

Spam Frying Up

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Mojo Marinated Pork

So I have been really excited about Cuban flavors recently. Partly due to the fact that I love the movie Chef, but mainly because they are just great flavors. I have decided to mix this with my love of sous vide cooking. I have decided to do a mojo marinaded pork shoulder and cook it with my immersion circulator, instead of the traditional oven roasting and then shred it and make some Cuban inspired street tacos!

My plan is to take the shoulder and mix up a mojo marinade.


Pork in Mojo Marinade

Pork in Mojo Marinade

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