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‘Sous Vide’…Yogurt?

There’s a hot cooking trend lately, a method called sous vide — by which food is cooked in a hot-water bath, after having been sealed in [plastic] packaging. High-end restaurants have been using this technique to deliver perfectly cooked protein, and taking it beyond what’s otherwise practically possible in the kitchen, by completely transforming meats or vegetables by cooking for extended periods of time (as in, 1-3 days). If this is new to you, check out this primer — the immense precision it gives you as a cook makes it perfect nerd-fodder.
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