The age of the “affordable” circulator is upon us. When I first heard of sous vide cooking, lab quality circulators were priced around $1300 on eBay. “Home units” like the sous vide supreme were large and lacked features like pumps and strong heaters needed for true precision cooking. On top of a lacking feature set, they were still priced around $500, far too expensive to make the jump to “try out”.
Cheesecake is one of the kitchen’s deceptively simple fine arts. Balance of cheese flavor with recognizable sweetness, presentation of a flawless cake without cracks, crust to cheese ratio, and pairing with garnishes or topping.
In this recipe, I use the precision of low temperature sous vide cooking to create a perfectly creamy texture. I choose a high quality goat cherve from a local creamery with an unexpected tang to a recognizable favorite dessert. Additional technology from a whipping siphon aerates the cheesecake to the perfect medium airiness to the final dessert.
A few weeks ago, PolyScience was nice enough to send two of their new vacuum sealers intended for home use. Unlike their previous models which were large expensive chamber sealers, these new units are edge seal type systems, similar to a food saver.
I compare the new 150 and 200 models against both my food saver and chamber sealer… Read about it after the jump.
Looking for that last minute gift? Make some barrel aged fish sauce!
You may think that barrel aging fish sauce would take months or even years… It does – If you put the sauce in the barrel. But if you put the barrel in the sauce, it can be ready to gift in just a few minutes.
I was recently contacted by Anova Culinary to evaluate their new offering on the home immersion circulator market. They were nice enough to send me one of their Sous Vide Circulators which I’ve been using for a couple of weeks now. Can a $200 circulator stand up against the old guard? How does it compare to the DIY builds detailed here at eatdrinkEXPERIENCE.com and SeattleFoodGeek.com? Find out after the jump!
I’ve written about pressure cooked eggs before… Here is a new variation. This is an Asian spin on deviled eggs inspired by a $2 appetizer a David Chang’s Noodle Bar in the east village of Manhattan. A simple recipe that you can make for any event that requires, or would be enhanced with, deviled eggs. Recipe after the jump!
I did’nt have time to go to china town today to get pickled mustard greens. Luckily, my PolyScience chamber vacuum sealer is just the ticket! I bought fresh, local, kale and compressed it in a mix of cane vinegar, apple cider vinegar, and homemade IPA ale-egar… more on vacuum sealers after the jump!
Chamber vacuum sealers are a true game changer- they allow you to create new textures by compressing fruits and vegetables, infuse flavors instantly, preserve foods, and create lushious sauces. quick pickling is probably one of the coolest techniques you can do. It allows you to buy market fresh vegetables — whatever’s in peak season — and have quick pickles the same day for dinner or service!
Keep an eye out for more posts on vacuum sealing in the coming months here at EatDrinkEXPERIENCE