Sous Vide Asparagus

Sous Vide Asparagus

Asparagus is so easy to make in the oven, so why should you make it in a sous vide circulator? More intense asparagus taste. Easier clean up. Same length of prep and cooking time. Sold? Here's what you need and what to do with it: Just looking for time and temp suggestions?  175F (79.44C) for 15 minutes will give you asparagus that is still firm with a bit of bite left in it. Ingredients 1 lb of fresh asparagus 3 tbsp olive oil Zest from one small lemon (or half a large…

Read More →
Roasted Whole Cauliflower

Roasted Whole Cauliflower

This is my new favorite way to make cauliflower. It is great dish to make for a dinner party or a pot luck. It is vegetarian-friendly, can easily be made vegan-friendly, and doesn't require much active work. The seasoning in this particular recipe is inspired by the seasonings on elotes, Mexican street corn. At the end of this post, I have ideas for other seasonings that work well with cauliflower. Roasted Whole Cauliflower Necessary Tools Oven Large, oven-safe pan or skillet Knife for slicing and serving Measuring spoons Bowl and spoon for…

Read More →
Pimento Cheese

Pimento Cheese

I don't remember the first time I tried pimento cheese, but I do remember when I realized how delicious it is. The two summers I lived in Atlanta could be summed up as an extended tour of the city's pimento cheese offerings. Pimento Cheese 1lb grated sharp cheddar cheese 1 cup mayo 6.5 oz jar of pimentos (I used this Goya jar) 5-10 dashes Worcestershire sauce 2-3 dashes of hot sauce 1/2 tsp cayenne pepper powder Drain and dice the pimentos, then mix everything together in a non-reactive bowl and let…

Read More →
Sous Vide Corn On The Cob

Sous Vide Corn on the Cob

Do you want incredibly easy, delicious, self-buttering, minimal clean-up corn on the cob? If you have a sous vide circulator, look no further. Take 2-4 shucked cobs of sweet corn and seal them in a bag with a few tablespoons of butter. Or, if you don’t have a vacuum sealer, put them in a ziplock bag and use the water displacement method to remove the air before sealing it. Cook them in your sous vide water bath for 30 minutes at 182F (83.3C). Take the bag out, cut it open, and serve!

Read More →
French Fry Notes

French Fry Notes

Amanda and I made some french fries at home last week on a whim. Here are the notes. We used this recipe from Serious Eats as a base. Making fries at home is both easier and more difficult than The whole process takes at least an hour and a half before clean up. Make sure you have enough time to do this. We were getting pretty hungry by the end. We aren't making them on a weeknight again, only on a weekend, maybe a huge batch with tons of dipping sauces and…

Read More →