Need something to put in your homemade DIY sous-vide machine? Try Paul's buckwheat rye gelato
By Paul Adams and Dan NosowitzPosted 06.13.2012 at 5:23 pm 2 Comments
One of our all-time favorite food hacks is the DIY sous vide setup--it takes a very trendy, seemingly complicated and intimidating device and brings it to your countertop with just a little bit of work.
Why do people seek out yaks, bears, and other exotic eatables? An enthusiast tells why, and how
By Dave ArnoldPosted 11.08.2010 at 11:09 am 43 Comments
In the November issue, we looked at how scientists are using DNA analysis to track down endangered species that are being hunted for food. Here, Dave Arnold talks about why some people prefer exotic meats.
For the most part, Americans are obsessed with tenderness, and favor mild-flavored meat. We eat a fairly small number of animals, almost all of them slaughtered young, when their meat is at its least flavorful. Fortunately, some of us are starting to realize that meat can be much more interesting. As the food revolution continues to gain traction, our ancestral lust for robust, unusual meats is starting to spark and reawaken.
Everyone's talking about sous vide, the scientific cooking method that's making its way from the lab to the home kitchen. The Sous Vide Supreme, which we reviewed earlier this week, is the first turnkey sous vide setup for home cooks. But we DIY kitchen nerds haven't been idly waiting for an off-the-shelf solution: We cobbled together our own sous vide setups years ago. It can be done by piecing together a few readily available components -- or even, for more intrepid tinkerers, by soldering together some less readily available ones. Here's how.
Sous vide cooking presents an interesting paradox: it's currently de rigueur in the kitchens of the world's most advanced chefs—those helmed by wild prodigies like Keller, Adrià, Dufresne, Achatz—yet, fundamentally, it's one of the simplest and most foolproof methods for cooking just about anything to its exact level of perfect doneness. But now, we non-pros have a new option—the Sous Vide Supreme, the first sous vide setup aimed at home cooks. Do you have to be Thomas Keller to pull off sous vide? I've been cooking with a Sous Vide Supreme for the last month to find out.