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Sous Vide Time and Temperature Guide | Science | ChefSteps - One of my favourite cooking guide's infographic

Sous Vide Time and Temperature Guide | Science | ChefSteps - One of my favourite cooking guide's infographic

The Food Lab has all of the answers to make you the hero of your next cookout with the best BBQ ribs ever. Find out how in our Serious Eats ribs guide from Kenji.

The Food Lab's Guide to Sous Vide Ribs

The Food Lab has all of the answers to make you the hero of your next cookout with the best BBQ ribs ever. Find out how in our Serious Eats ribs guide from Kenji.

The problem with a lot of coq au vin recipes is that they continue to use a method devised for tough rooster meat, even though most of us today cook with tender roasting hens. Here's what you need to know to get tender, juicy, and flavorful coq au vin that tastes like it spent a long time in the oven, even though it didn't.

The Secret to Great Coq au Vin? Lose the Coq

The problem with a lot of coq au vin recipes is that they continue to use a method devised for tough rooster meat, even though most of us today cook with tender roasting hens. Here's what you need to know to get tender, juicy, and flavorful coq au vin that tastes like it spent a long time in the oven, even though it didn't.

Using a sous vide prime rib roast it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through. - Amazing Food Made Easy

Sous Vide Prime Rib Roast

Using a sous vide prime rib roast it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through. - Amazing Food Made Easy

Sous vide cooking is all about time and temperature. Broadly speaking, a particular “doneness” (like medium-rare) depends on your cooking temperature.  Higher temperatures yield more well-done foods, and lower temperatures yield rarer foods. [*Eggs are an exception, where both time and temperature matter for doneness].  We’ll dive deeper into the science of time and temperature... ›

Sous vide cooking is all about time and temperature. Broadly speaking, a particular “doneness” (like medium-rare) depends on your cooking temperature. Higher temperatures yield more well-done foods, and lower temperatures yield rarer foods. [*Eggs are an exception, where both time and temperature matter for doneness]. We’ll dive deeper into the science of time and temperature... ›

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs.

The Food Lab's Guide to Crispy Sous Vide Chicken Thighs

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs.

The Food Lab: How to Cook Sous Vide Turkey Breast With Extra-Crisp Skin | Serious Eats

The Food Lab: How to Cook Sous Vide Turkey Breast With Extra-Crisp Skin

The Food Lab: How to Cook Sous Vide Turkey Breast With Extra-Crisp Skin | Serious Eats