I thought that any of plastic bag is good for a long time sous vide cooking! Now, put ashes on my head, and regret that I did not check it! Why? Read the whole story! Three weeks ago i bought a good ...

Can be enhanced by the vanilla cream? Yes! With some grated tonkabeans, vanilla and caramel. Only requires 10 minutes of preparation, and the rest is for the sous vide machine! This very easy recipe ...

Welcome in the Sous Vide Center page!    The good old caterign technology, the sous vide cooking (under vacuum) now available for everyone! At this pages, we try to collect bunch of informations about ...

... - sour bread, which the added rye will be dark inside, but the cooking process is the same - European. Icelandic people can only use not too mach nature things, because there are very low the number of ...

... cooking, no need to concentrate with flour, you only need some healthy commodity, a mixing machine, and of course the sous vide machine! Tomato and heavy cream? Yes! At first, the recipe is probably ...

... lot of starch, which it is converted into sugar during cooking, and almost blasts into the mouths when you bit it. High in fiber and carbohydrate content. You can quickly get energy from it, and of course ...

Again, here are the intens heat, who want to be cooking in the kitchen? The best solution now a fast made spanish soup, called gazpacho. It need fresh vegetables, some stale bread, and a good blender! ...

Let's start from the beginning! There's a big leaf, which is a weird love child of the spinach and the sorrel. The taste of the raw swiss chord sour like the sorrel, after steaming, completely different ...

... be store int A refrigerator, without opening The seared crust has less moisture let out, so it will be even more juicier No need to fry again (or very short time) after cooking so it will be more visible ...

... the proper cooking temperature much later. If the meat was taken out when the surface is "just looks good", the internal part is not yet baked properly. If it is taken out when the inner part is properly ...

Currently, there is no place where you can easily and clearly be the sous vide cooking temperatures to find.   But perhaps this is one of the most important things in the bag cooking, the right ...

... sugar) into cooking bag or plast bag, and pour the cream and milk. This time, the milk, the rice, and the cinnamons forming a layer in the bag. No problem! Just shake thoroughly! Put the bag, into the ...

... day take out the the bag from the fridge, make sure that the meat involved everywhere the sauce. It's time to sous vide cooking!! There are two ways to cook:  65 °C (150 F) and 48 hours, or 75 °C (168 F) and 24 ...

I read the original recipe in the Street Kitchen web page, but i differed from the original recipe, especial the cooking time! :) the brisket really manifold part of the pork, because can be found here ...

... meats. In this cases, the surface of the meat contains lot of bacterias and microbes, what proliferate quickly when you badly choose the temperatureor he cooking time. Always be careful, because the Clostridium ...

... of water after insert, but while entering through the membranes cells the brine, alters the cell structure. Such meat soaked in brine matter how incredible, but it can hold more moisture during cooking ...

Like everyone, I have began my sous vide adventure with the perfect boiled egg. That's true, the first experiment attempt went wrong, and has been prepared almost inedible mess. Neither the consistency-, ...

... thus prepared meats, vegetables can thus be steamed, but for low temperature cooking jams we can produce. But now turn back to the sous vide, the cooking technology. In particular we sou vide bag (or ...

cookingjar

cooking