62°C Sous Vide Pork Loin with Crunchy Apple, Fennel and Red Onion

I wanted to sous vide some pork loin to see how it would come out at different temperatures. This is attempt one at 62°C which means the pork is medium-well, or pretty much cooked all the way through. I already had some corn tortillas from Cool Chile Co and I made a crunchy salad with a julienne […]

Microwave Kid Goat Jerky

I found a recipe for microwave jerky while reading Modernist Cuisine, the six volume bible for anyone interested in science-informed cookery. Their recipe is for beef jerky marinated in soy sauce, fish sauce, sugar and salt and then dried in a microwave in just five minutes. I’m always looking for interesting things to try with […]

Rack of kid goat, with Gran Luchito honey and herb crust

This is a lovely recipe that utilises the beautifully tender kid-goat rack and smoky Gran Luchito honey. The herb crust gives a nice crispy texture, and I used a water-bath to cook the rack sous-vide, but you could cook it in the oven as an alternative. If using the oven, seal the rack in a hot […]

Why Sous Vide?

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Sous vide is a french term that means “under vacuum”. It is a cooking technique championed by modernist chefs and used in the top michelin starred restaurants around the world. It is also starting to become realistic as a home-cooking technique with the emergence of low priced water baths onto the market. It is seen as one of […]