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
Clay pots have been used in cooking since at least as early as 6000 years ago. They were used traditionally by every ancient culture and are still used all over the world today. More recently clay has been replaced with
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
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
This week at the lab day I tried out a recipe that I had read about and never thought I’d be able to try for myself – Heston Blumenthal’s famous triple-cooked chips. You’ll find versions of these in pubs all
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
The aim of the lab day today was to see if it is possible to achieve a crispy fried coating on a delicate parfait without ruining the consistency. If successful, the applications are exciting. Deep-fried ice-cream, jellies or custard are all possibilities.