Immersion circulators and sous vide cooking are just starting to make their ways from high end restaurants into the homes of the “average” foodie. Although I’ve been fortunate to be “in the know” about sous vide cooking for a couple of years now, I was recently loaned a Sous Vide Professional from PolyScience… full review is coming but the spoiler is that it’s a dream to use. Sous vide cooking has many benefits for the home cook, from low fat cooking to huge service windows to results unavailable with traditional cooking methods.
“The Pre-Egg Challenge” 2.11.11: Last season, the first cooking challenge was to create a dish featuring a single egg. There’s lots of speculation on what this year’s version will be. Potato and chicken are popular theories. On the morning of the 11th, we are taken in small groups to a “food safety” class. We arrive near the Beverley Center and the Casting PA’s walk us to a small cooking school. Sandee is there! We are cooking! It turns out that this “Food Safety” course is a impromptu “informal” cooking challenge!
My friend Meghan will tell you that Mardi Gras in NOT about beads and boobies… she’ll tell you that it’s about food, family and parades… What’s more mardi gras than Gumbo? I don’t know!
Most gumbo aficionados will tell you that making the iconic Louisiana stew can take days. It is a social dish, usually made in a very large pot (think turkey fryer) and shared with neighbors and friends… but I’m not cajun. I make my interpretation of “gumbo” about once a year- on a stove top… about 7-8 servings or so. Given my work schedule, I treat making gumbo the way one might prepare for a party, spreading out the cooking over a couple of days. Here’s the breakdown: