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

Grilled Octopus on Marinara Sauce

Experiments with Sous Vide Octopus

I decided this week I needed to get my cooking and experimenting groove back. So on my days off I decided to pick up an octopus. My goal, techniques and experiments with sous vide octopus. Now getting an octopus isn’t as easy as running down to the local grocery store and picking one up at the seafood counter. So I got to take a trip to one of my favorite stores, Uwajimaya. Oh how I can get lost in that store. I really need to go in there some time with someone that can tell me what everything is. However I really love shopping there. They have such an amazing seafood department as well as the deli.

Left to Right: Buddah's Hand, Finger Limes, Octopus

Left to Right: Buddah’s Hand, Finger Limes, Octopus

So I grabbed my octopus right off and then decided that I wanted to walk through the produce section. I found two things that I have always wanted to try, finger limes and Buddha’s hand. Finger limes have been something that have always intrigued me. When you cut them open they expose a bunch of little spheres of  flavor delight. Buddha’s hand is another citrus which is known for its amazing scent and the zest is often used in desserts and drinks. Continue reading

Mellow Sous Vide Cooker

New and Exciting Sous Vide Products

Just as with any other industry, there is constantly changes in the technology put into the tools we use. There are some really exciting new things coming out soon that I wanted to make mention of and to make sure you check out.

One of the first things that is getting added into circulators is WiFi. This is a huge improvement over the current Bluetooth that is currently used. This will give the ability to adjust your unit without the need to do it on the unit itself. Right now it seems like it is a race between a couple of companies to get it out first. But the one I am really excited to see is one from Nomiku. Continue reading

Metal clamps for meat

Continue to Learn

The Never Ending Quest for Knowledge

One of the best parts of teaching classes at Sur La Table, other than getting to teach people and use lot of fun tools, is the fact that I get asked some really great questions and this is why I must continue to learn my craft.

Yoda meme

Every time I teach a class I am always surprised and excited by the questions I get asked. People are so creative with the thoughts they have. They are not always good ideas but to me it is really exciting that people are thinking about different ways of doing things. Then comes the fun part of trying to put those ideas to the test to see if they can work. Not only do they come up with some great ideas but I always have fun showing them things they never knew. Such as during the class I teach on cooking sous vide, showing them that you can make the most amazing creme brulee. It shocks people when you show them how simple it is but at the same time how delicious and amazing it is. Continue reading

Seared Pork Loin Ready to Slice

Pork Loin Experiment

I decided this week that I was going to play around with a pork loin. My original Idea with this was to finally bust out my mooglue and butterfly and stuff the loin then “glue” it before I rolled it up. However I realized that I needed a little consulting with someone that had used it before I just went crazy. So instead I just butterflied my loin and stuffed it with some andouille sausage.

Now since I am trying to expand my knowledge with ingredients I decided that I also wanted to put some mushrooms in it as well. And if you know me at all you know how big of a deal this is. I have never been a big fan of mushrooms. But when I went to school I decided that I would taste and try everything that I could. So I went to my local grocery and picked up some mushrooms. The only ones they had were plain white mushrooms and oyster mushrooms. I have never used or tried oyster mushrooms so I went with them. When I got home with them I cleaned them up and then rough chopped them. I left one whole and fried it up with a little butter and salt and pepper. Just so I could taste it and see what it was like. I was pleasantly surprised by the really great flavor it had. I decided to then fry them up the same way.

Pork Loin Sealed Up and Ready to Cook

Sealed Pork Loin

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Finished Corned Beef cut in half

Tough Cuts of Meat

Amazing Transformation of Meat

So over this last week I have tried cooking a couple of tough cuts of meet for longer periods of time. The first thing I did was a corned beef. This was a crazy eye opening experience. I was not expecting such a huge change in texture from cooking this. Now I won’t take credit for the flavor or anything because I did take the short cut of buying one pre-brined from my local Costco.

So I set my circulator to 140 F and started it warming up. While it was warming up I took the corned beef and opened it up and resealed it using my Polyscience Chamber Sealer. I did not add any other seasonings or flavors. I wanted to just compare this to one that had been cooked a couple of weeks earlier that had been done in the crock-pot.

Sealed up Corned Beef in Water Bath

Corned Beef in Water

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Un-boxing the Anova Precision Cooker

This has been a really exciting week of deliveries to my doorstep. First I get the new Gluten-Free Flour Power from Ideas in Food. Then a few minutes later I get a package delivered from Anova. Let the Un-boxing of the Anova Precision Cooker begin! So my first impressions of the packaging is that it is super impressive. It comes in a very large brown, square box. When you open the box you are greeted by a gigantic tube. It almost looks like a huge Duracell battery. The top part which is the lid, is yellow and the bottom half is black. I was shocked at the heavy duty materials used for the packaging as well as the weight behind the entire thing. This just added to anticipation of opening the tube up and seeing what was waiting for me inside!

Anova Box

Anova Box

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Weekend Reading

It’s funny how priorities in life change. If you would have told me a couple of years ago that on one of my few days off that I would be sitting at home relaxing, I would have told you that meant I had an Xbox controller in my hand. Instead today I find myself sitting here watching “Chef” and doing some weekend reading recipes from a Cuban cookbook. Now that is not to say that I don’t enjoy getting an Xbox controller in my hand and shooting some computer A.I. up, but in all reality I would rather read some cooking related materials.

Old Cuba Cookbook

Old Cuba Cookbook

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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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