Archive | will it sous vide

These Confit Turkey Legs Taste Like the Renaissance Faire

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. This week’s episode finds us talking turkey (because that’s all us food writers can talk about right now), specifically turkey legs.Read more… Continue Reading at http://lifehacker.com

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Sous-Vide Buffalo Wings Are Crispy on the Outside and Tender on the Inside

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’re sous vide-ing an iconic, spicy and saucy little number: the famed chicken wing.Read more… Continue Reading at http://lifehacker.com

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You Can Sous Vide Bespoke Liqueur in Mere Hours

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’re taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.Read more… Continue Reading at http://lifehacker.com

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Forget Sous Vide, This Week We’re Going to See What Will Casserole

Greetings, and welcome to Will It Casserole?, Retro Week’s answer to Will It Sous Vide? Basically, instead of making whatever you want me to with my immersion circulator, I’m going to re-imagine whatever you want me to make into a casserole.Read more… Continue Reading at http://lifehacker.com

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Why Don’t You Sous Vide a Little Pot of S’mores Dip?

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. This week I’m taking a break from more serious sous-vide pursuits and bringing the s’more indoors.Read more… Continue Reading at http://lifehacker.com

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Don’t Sous-Vide Bread Unless You Like the Taste of Gummy Shame

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. This week we’re once again attempting sous-vide baking which, with the exception of custard-based desserts, has not exactly worked out well in the past.Read more… Continue Reading at http://lifehacker.com

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The Easiest, Dreamiest Banana Pudding

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. Given that our last sous-vide adventure was a little—shall we say—intense, I thought I’d dedicate this week to something a little easier and a lot less meaty: banana freaking…Read more… […]

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How to Clean Animal Bones So That You May Proudly Display Them in Your Home

Life is a winding road with many unexpected detours. I never expected to find myself with a de-faced, frozen pig skull but, after a particularly ambitious installment of Will It Sous Vide?, that is exactly what I found myself with.Read more… Continue Reading at http://lifehacker.com

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How to Clean Animal Bones So That You May Proudly Display Them in Your Home

Life is a winding road with many unexpected detours. I never expected to find myself with a de-faced, frozen pig skull but, after a particularly ambitious installment of Will It Sous Vide?, that is exactly what I found myself with.Read more… Continue Reading at http://lifehacker.com

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Will It Sous Vide?: The Head of a Pig

Hello, and welcome to a very special edition of Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Not only are we finally cooking a long-requested dish—porchetta di testa—but we, as you can see, have video.Read more… Continue Reading at http://lifehacker.com

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