Recent content by TRPV1

Duck breast is fantastic cooked sous vide! I usually buy whole long island Pekin ducks and butcher them to make two meals. I like the breasts cooked medium and usually make duck confit with the legs and thighs. The good thing about sous vide is that you don't need to pack the confit in a lot of...

I hoping that the ferment will process and eliminate a lot of the sugar content of the wine. I'm not looking for an end product with much sweetness at all.  

I came across this article that suggests using a no sulfite added white wine like resiling or Gewürztraminer to cover the mash. There are a few reasons that this appeals to me:    -I enjoy the flavor of wine -These are somewhat sweet wines that would provide a source of sugar so that I could use...

I'm about to start my first ferment and I'm wondering how the cabbage is used to weigh down the mash. Do you keep the cabbage whole and cut a piece of the sphere off to jam into the jar or make a layer with individual leaves?

Do any of you expert sauce makers use vodka or vegetable glycerin in your airlocks rather than water to prevent contamination when fermenting a mash?

Honestly, I usually do chicken thighs in the oven because they can handle high heat without getting dried out. They have much higher fat content than the breast meat. I love stuffing a little goat cheese and hot pepper under the skin of thighs and roasting them. Sous vide really shines on the...

I haven't done a side by side grow, but for some comparison these are the hydro plants I did from last year vs. my soil plants from this year. Hydro was ebb and flow system with expanded shale medium.        

General tips: - Don't salt meat prior to cooking but after it comes out of the bath  - Add some olive oil, butter or another fat source to the bags prior to cooking but just enough to coat the meat - Add herbs to the bag to infuse the meat with some flavor - Use an insulated bath to save energy...

I agree with these temps. I typically use 148 for 90 minutes for white meat. For dark meat you can go higher if you want fall of the bone texture. People get so hung up on the 165 F thing, but it's really just because the public health organizations don't think consumers can handle more than one...

Spicy quinoa with roasted beets, red spinach, and arugula microgreens.      

Glad to see more people trying this stuff out! One of the biggest advantages to having a circulator is that you're able to hold temperatures for long periods of time. It's amazing what can be done with cheaper cuts like a chuck roast. I've pulled them out after 24 hours and they're still...

Steak looks amazing! Nice job! 

  I know, I know. If only I had the means to smoke em. I live in an apartment and they don't allow them on the balcony. I added ghost chile sauce to the molasses for this, but I think adding some smoked chile sauce might help impart a little more of that flavor. Gotta just work with what I've...

Made some Memphis style ribs tonight. I have to admit that I would have preferred them to be smoked, but they were still really tasty.    

I'm using the first generation Anova. I love it.  Yeah, I separated them. They're awesome. The temperature in the picture is lower than I cooked them at; I had just put them in the bath and turned up heat. They should cook at 145F for an hour or two.