Weekly Sous Vide Links
We're going to try and start something new. We come across many sous vide links that don't necessarily warrant an entire blog post but we'd like to still share them with you. We'll try to post a list of these sous vide links about once a week. So here's the first installment.
A nice and long essay about their first experiences with sous vide cooking. They use the Sous Vide Supreme so you can get their thoughts on that as well.
A very detailed look at cooking beef ribs with sous vide with great pictures. They went with 135F over 48 hours and had very good results.
The review Serious Eats did on the Sous Vide Supreme. Their verdict? Worth it if you can afford the price.
A great look by Popular Science at green vegetables cooked both with sous vide and through blanching. What'd they find? The subhead of the article is "Cooking green vegetables: why sous vide is better".
In case you haven't heard enough about the Sous Vide Supreme here's one more review.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.