Archive | sous vide

You Can Make These Smoky, Sous-Vide Ribs Without a Grill or Smoker

As someone who lives in a tiny studio apartment, I don’t get to do a lot of grilling, smoking, or any other outdoor cooking. This makes me very sad, because I do love smoked and grilled meats. (Grilled vegetables are also fantastic, but we’re not talking about those right now.) Fortunately, a sous vide setup—which […]

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How to Make Chuck Roast Taste Like Prime Rib

Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.Read more… Continue Reading at http://lifehacker.com

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How to Make Your Pre-Cooked Ham Taste Amazing

Besides mini chocolate eggs, pre-cooked spiral cut hams—also known as “city hams”—have always been my favorite part of Easter. Since there is no danger of undercooking, we’re free to focus flavor. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product,…Read more… […]

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These Sous-Vide Egg Bites Are Your New Weekday Breakfast

Hello, friends of the immersion circulator, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re cooking up some creamy, custardy egg bites, perfect for grab-and-go eating during the week.Read more… Continue Reading at http://lifehacker.com

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This Sous-Vide Terrine Belongs on Your Charcuterie Board 

I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavors, textures, and (of course) meats.Read more… Continue Reading at http://lifehacker.com

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3-Ingredient Happy Hour: Mr. Bündchen’s Ruin

Happy Super Bowl weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making our cocktail in honor of America’s most polarizing quarterback: Mr. Tom Bündchen.Read more… Continue Reading at http://lifehacker.com

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Will It Sous-Vide? Find Out For Yourself With a Great Deal On Anova’s Circulator

If you’ve ever eaten at a nice steakhouse, there’s a good chance you’ve eaten sous-vide meat. Here’s a secret though: It’s really easy to get those kinds of results yourself, and Amazon’s here to help with a $129 deal on the newest Wi-Fi version of Anova’s top-selling immersion circulator.Read more… Continue Reading at http://lifehacker.com

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Reheat Breast Milk and Formula Using Your Sous-Vide Setup

I do not have a baby, but I have a sous-vide circulator (the light of my life), and I assume that other people who own sous-vide circulators might one day procreate. (Or maybe they already have!) For these offspring-having, sous-vide-savvy home cooks, I have great news: you can use your sous-vide setup to warm breast…Read […]

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Sous Vide Your Root Vegetables With Fruit Juice

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we are taking a break from more meaty pursuits, and focusing our sous-vide sights on a few friendly root vegetables.Read more… Continue Reading at http://lifehacker.com

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