by Mike Connelly
Beef Wellington’s origins are disputed: food historian Leah Hyslop argues it is more likely a 20th-century American dish than a British one named for the Duke. This recipe applies sous vide to the tenderloin before wrapping it in prosciutto, duxelles, and puff pastry. Precise temperature control solves the classic problem of the pastry finishing before the beef reaches target doneness. Continue reading Recipe: Sous Vide Beef Wellington
Twenty years into collecting cookbooks, I’ve learned that the best volumes focus on the “how” of the kitchen rather than just the “what.” If you are building your own library, I recommend prioritizing fundamental technique books that serve as the foundation for the rest of your collection. This article names the specific titles that have earned permanent shelf space in our home. Continue reading Cooking: the Best Cookbook Collection
Anova built its reputation on laboratory instruments before entering the consumer kitchen market. We test the WiFi-enabled Precision Cooker, examining its hardware specs, mobile and voice-assistant setup, and step-by-step use for sous vide cooking. Central to our experience is the Anova mobile app, which served as the primary interface for pairing, configuration, and monitoring a cook remotely. Continue reading Anova Sous Vide Precision Cooker with WiFi Review
Conventional pan-frying overcooks the outer layers of meat to guarantee a safe center, a problem Thomas Keller calls the “bulls eye effect.” This article introduces sous vide, the precision water-bath method long used in professional kitchens, and covers equipment, technique, and why it produces more consistent results than conventional heat. Achieving doneness within a single degree fundamentally changes how cooks define a finished dish. Continue reading Introduction to Sous Vide Cooking