Making Pulled Pork In An Apartment (Sous Vide Pork Shoulder)

Making Pulled Pork in an Apartment (Sous Vide Pork Shoulder)

One of the things I dislike about living in an apartment is not being able to use my smoker. Thankfully I can still make some decent BBQ indoors, even if it takes a full 24 hours. It is worth the wait. The key is using a sous vide, liquid smoke, and sodium nitrate. J Kenji Lopez-Alt over at The Food Lab did the heavy lifting on figuring this out. His method is what I use, so go over and check it out. Tips: If you want it for dinner, start…

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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…

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Sous Vide Turkey Breast For Sandwiches

Sous Vide Turkey Breast for Sandwiches

If you have a sous vide circulator, making your own turkey for sandwiches is incredibly easy and the result is tastier than the stuff at the store. N.B.: You'll notice that in the photos I left the skin on the turkey breast. That was a mistake. I highly recommend that you remove the skin and as much fat as possible before cooking it. I attempted to sear it before slicing, but I ended up removing the skin from what I actually ate. Just looking for time and temperature recommendations for turkey breast? 145F (~63C) for…

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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!

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“Apartment-style” Sous Vide Pork Ribs

“Apartment-style” Sous Vide Pork Ribs

I haven't had access to my smoker for about a year now and I miss it. I've been experimenting with things I used to make in the smoker to see if I can make another tasty version with the equipment available to me in the apartment. I tried a few oven and crockpot versions of ribs, but I could never get the consistency I'm looking for. Oven/crockpot ribs were always either too tough or too tender. I couldn't hit the sweet spot I was looking for with juicy tenderness and still firm…

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