February 8, 2017

How to Sous Vide Vegetables – A Simple Guide

Post by Tomas

I have to say that Sous Vide vegetables are one of the most delicious things ever. They’re also fast and keep a larger portion of their nutritional value that blanche and steaming techniques. However people get confused about how long and what temperature to cook them at. This guide is a mixture of Modernist Cuisine’s […]

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August 27, 2014

Poaching Fish with the Girardet Method

Post by Tomas

I was reading through “Modernist Cuisine” recently and came across a double page spread on the Giradet Method. This method claimed to wonderfully poach fish to a perfect consistency and not use sous vide techniques. The key learning is that it works wonderfully but I don’t think I would use it again in a home […]

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December 31, 2013

The difference between sweating and sauteing

Post by Tomas

Recipes often call for one of these two techniques. They are often confused and even when I was starting out I certainly was guilty of interchanging them. Sweating Sweating involves a oil / fat and low-medium heat on the burner in a Sauté Pan. Sweating something (usually diced garlic, onions, or Mirepoix) is commonly called out […]

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