I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cooked in a steam oven. The bagged pork had ...
I have a sous-vide supreme water oven. I was wondering if I could use it to slow cook large amounts of soup or to make beef stock by slow cooking. The idea is to have the soup or stock directly into ...
When making the "perfect" mash, Heston Blumenthal recommends cooking waxy spuds in hot water for half an hour at the temperature of 72 degrees Celsius, exactly. At 75 degrees stuff starts breaking ...
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals ...
I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot ...
I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??
I live in an apartment and have limited space to store kitchen gadgets. I don't really like the idea of having a machine that is dedicated to one specific task. I particularly want to get into using ...