sous vide

Food

Recipe: Sous Vide Beef Wellington

Beef Wellington is a decadent dish that is perfect for holiday dinners. The essence of Beef Wellington is a beef tenderloin that is coated with pâté and duxelles, wrapped in puff pastry, and then baked. Leah Hyslop covers the history of Beef Wellington here. Most people assume that this is a British dish, likely named after the Duke of Wellington. Surprisingly, this appears to be a 20th century American invention, although it clearly is similar to the French dish, filet de bœuf en croûte. Continue reading Recipe: Sous Vide Beef Wellington

Mike Connelly
Food

Cooking: the Best Cookbook Collection

I started collecting cookbooks twenty years ago. I am definitely an early adopter of technology. But there’s no replacing a hardbound book of substance, with beautiful photography. If you are starting your own collection, I recommend focusing first on cooking techniques. The first book that I would buy is Modernist Cuisine at Home by Nathan Myhrvold. This is a condensed version of his highly regarded five volume Modernist Cuisine series, adapted for home chefs. Continue reading Cooking: the Best Cookbook Collection

Mike Connelly
Connected Home, Food

Anova Sous Vide Precision Cooker with WiFi Review

Before buying new electronics and appliances, I always research online reviews. The Anova Sous Vide Precision Cooker, won high marks from The Sweet Home, CNET, Gizmodo, and Sous Vide Guy. Anova brings significant expertise: prior to making immersion circulators, Anova focussed on lab equipment. This updated cooker has a 900-watt element, an improved circulator, WiFi, and Bluetooth. It has a large dial that displays the current and target water temperature, as well as the cook time remaining. The bottom skirt can be removed for cleaning. Continue reading Anova Sous Vide Precision Cooker with WiFi Review

Mike Connelly
Food

Introduction to Sous Vide Cooking

I recently started cooking using sous vide. Sous vide means “under vacuum” in French. With this technique, you vacuum seal your food in a bag and then cook it in a water bath at a precisely controlled temperature. When the food (typically meat or chicken) reaches your desired temperature, you remove it from the water bath, sear/grill/broil it, and serve it. Gourmet restaurants have used this technique for years but it only recently became affordable for the home chef. Continue reading Introduction to Sous Vide Cooking

Mike Connelly