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Lavender-Infused Crème Brûlée

Crème brûlée is such a simple dessert involving few ingredients.  It begs for experimentation–add vanilla, bourbon, coffee, or chocolate–so it’s never dull.  Like all French dishes, however, it requires that you obey certain rules about technique.  Why would you cook…

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Perfect Salad Chicken

The sous vide chicken breast recipe I will share here is similar in texture to poached chicken. In fact, the seasoning I use comes from a recipe by The Kitchn for poached chicken. As seen in: 10 Days of Sous Vide: Picking…

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Hollandaise Sauce

The key is to prepare the sauce in two steps, using the sous vide to heat the egg yolk mixture separately and emulsify later.  This avoids the disappointment of a broken sauce.  Serve it with your perfect sous vide egg for a…

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