Cooks.com - Recipe Search and More Sous Vide Cooking Although cooking in a water bath has been a technique that’s been around since medieval times, it wasn’t until the 1970’s that sous vide, a method of cooking food under vacuum in precisely temperature-controlled water baths, was invented in France. It would not be adopted in the US until 2000, when Daniel Boulud learned this fascinating technique from French chef Gerard Bertholon. With the recent popularity of food shows and celebrity chefs, this method has taken the cooking world by a storm. Despite its popularity in restaurants, it has not really caught on at home. "Sous vide" literally means "under vacuum" in French. Sous vide cooking has a lot of interesting benefits. Finally, sous vide cooking, in many instances, allows you to reduce significantly the amount of cooking liquid you use. You can rig your own sous-vide system with a magic cooker, beer cooler, or a cast iron pot. My general thoughts? Scallops come out great via sous vide, and salmon is delicious as well. Sous Vide Posts
Brown Eyed Baker | Sweet. Savory. Sinful. Marmiton : 60000 recettes de cuisine ! Recettes commentées et notées pour toutes les cuisines. Recette de cuisine. - Accueil - Marmiton.org Kielbasa The post holiday sausage wrap-up. Recipes for Kielbasa and Venison Sausage. Nothing says Merry Christmas like sausage. Kielbasa. Predika's book has ten different Polish recipes. One nice thing about winter is that you can put stuff outside to keep it cold. Venison. The book has thirteen venison recipes. The venison was already ground, so we ground our pork then mixed all the meats with the seasonings. The next day I fired up the smoker. I hot smoked a few to a internal temperature of 150F. I took my batch to share in Columbus. The day after Christmas the smoked sausages made a good hiking snack in the Hocking Hills. Here's the ingredients we used: Polish Kielbasa 13lb Beef2lb Pork40 g salt1-1/2T 15 g pepper1-1/2t 2g dried marjoram½ t 2 g allspice6 large cloves of garlic2T 18 g paprika This one was really spicy compare to the others, a few tasters said it was too strong. PK 23lb Beef2lb Pork40g salt10g Pepper3 g dried marjoram6 large cloves of garlic½ t 2g cayenne This one we just made up. Cheers.
Most popular photography on StumbleUpon! 2011 is over, In this article, I am showcasing the most beautiful photographs that were stumbled on StumbleUpon. Let us take a look at this truly jaw-dropping collection and enjoy! Source: StumbleUpon *None of the images on this page are mine,they were found on StumbleUpon, meant to inspire.Any problems, just email. Pressure Cooker Eggs Pressure cooked eggs. Photo by Laura Pazzaglia This guest post is thanks to twitter, when someone asked me about pressure cooking eggs. I had never done them, but Laura Pazzaglia had. Laura is a pressure-cooker maniac living in Italy and blogging at hippressurecooking.com. Pressure Cooking Eggs by Laura Pazzaglia Pressure cookers are famous for their cozy stocks, stews and beans, or infamous, thanks to a chef-testant not being able to open, close or operate a one. There are a few more tricks up your pressure cooker’s sleeve! Most cookbooks advise using your “oldest” eggs to make them easier to peel. HOW: With steamer basket, olive-oil cap egg stand, low pressure and exact cooking times. Soft, Medium & Hard Cooked Eggs 1 fresh egg, chilled (from the refrigerator) Equipment Steamer BasketHeat proof egg stand (optional)TimerFill the cold pressure cooker with one cup of water. Eggs en Cocotte HOW: With steamer basket and low pressure. Eggs en cocotte. Oeufs En Cocotte Accessories: Steamer & Ramekin
Sound Types FindSounds Search the Web for Sounds What types of sounds can be found on the Web using FindSounds? Below is a partial list. Click on any link below to perform a search, or enter one or more words in the search box above and then click on the Search button. Animal Sounds alligator, baboon, bat, bear, bobcat, buffalo, bullfrog, camel, cat, cheetah, chimpanzee, chinchilla, chipmunk, cougar, cow, coyote, crocodile, deer, dinosaur, dog, dolphin, donkey, elephant, elk, ferret, fox, frog, gibbon, goat, gorilla, grizzly bear, guinea pig, hippo, horse, hyena, jaguar, kitten, lamb, lemur, leopard, lion, llama, marmot, monkey, moose, mouse, orca, panda, panther, pig, polar bear, prairie dog, puppy, rabbit, raccoon, rat, rattlesnake, rhinoceros, rodent, sea lion, seal, sheep, snake, squirrel, sugar glider, tiger, toad, whale, wolf, zebra Insect Sounds bee, cicada, cricket, insects, katydid, mosquito, wasp
Smoked Duck Sausage This is a recipe that we have used on and off again here at the Club for the past 5 years. Sometimes we sneak it into a cooked dish like the sweet potato hash or maybe a soup such as gumbo where it kind of takes a back seat and is used more to flavor a dish. but also it is featured on our lunch and dinner menu as a component on our Charcuterie plate. Yield: 5 pounds 3 ½ lbs. 1 ½ lbs. 1 ½ oz. ¼ oz. ½ tsp TCM ½ oz. 2 bu. ¼ bu. 1 bu. 6 oz. As needed Duck fat; rendered 2 oz. 4 oz. 12 feet Hog casings Combine the duck meat and fatback; Mix with the salt,TCM, sugar, pepper and herbs. Sweat the garlic and shallots in the duck fat until tender, drain off excess fat and cool. Grind the meat through a medium plate(1/4”) of a meat grinder and place into a mixing bowl over ice. Mix the forcemeat in aHobartmixer with a paddle attachment on low speed for one minute, gradually adding the reserved stock. Prepare a poach test and adjust seasonings as necessary. Cold smoke at 80 degree’s for 2 hours.
Cutest Paw Gives You the Cutest Animal Pictures Around the World Just Cook It.