Sous Vide Experiment Redux: 48 Hour Short Ribs

After being wowed by the 72 hour version I tried last time, I was anxious to experiment with 48 hour short ribs.  This time I used a slightly higher temperature of 135 degrees Fahrenheit (133 before).  And the meat came out more tender but still intact.  About as close to perfection as I’ve tasted. The…

Sous Vide Experiment: 72 Hour Beef Short Ribs

As I waited in line for carpaccio for New Year’s Eve, a woman next to me was emphatically telling another customer:  “Get the short ribs!”  She was adamant about how she cooked them every year at this time, and since they were on sale, you simply had to buy some.  It seemed like a compelling…

Cod Is Everywhere

When it comes to finding an inexpensive fish, there’s not always a lot of good options.  Basa and tilapia tend to be widely available and cheap, but they can be almost entirely devoid of taste.  Catfish, although reasonable, can be off-putting.  Preparations generally are limited to frying or cajun-style to mask any dirt-like taste.  For…

Wild About Wings

The tome had been taunting me.  Daring me to test one of the multi-step procedures to see if, in fact, incorporating scientific principles could generate an ethereal dining experience.  So I decided to conquer my fears of new cooking techniques and try some recipes. Experimenting first with sous vide buffalo wings in Modernist Cuisine seemed…