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HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. ZIPLOC BAGS FOR SOUS VIDE: TECHNIQUE, SAFETY, AND Ziploc bags don’t contain BPA or dioxin, minimizing the health concerns about using them for sous vide. And, in most cases, they’re all you need! (In fact, we use them often despite having other options.) Just be aware that Ziploc bags can (rarely) leak, so a vacuum sealer may be a better choice if you have one. HOW TO USE A SMOKING GUN: TECHNIQUE & TIPS How to Use a Smoking Gun For Food. You should always read and follow the manufacturer’s instructions for your particular device, as specific points of operation may vary.With that said, here’s the basic procedure that you’ll typically use to smoke food with a smoking gun or smoke infuser. SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES In a very literal sense, generally yes, because generally sous vide cooking is slow. But in a more practical sense, no. Cooking with a slow cooker or Crockpot is a completely different technique and process than sous vide. As mentioned above, you cannot sous vide in a Crockpot. And similarly, a sous vide device isn’t the best choicefor
SOUS VIDE VS. PRESSURE COOKER: EVERYTHING YOU NEED TO KNOWSEE MORE ON CUISINETECHNOLOGY.COM COMPLETE GUIDE TO THE SOUS VIDE ICE BATH TECHNIQUE Put in your bags of sous vide food, and make sure they’re fully submerged. Stir the bath every 5 to 10 minutes, leaving your bags in the ice water until the food has reached 40° F (4.4° C). At this point, your food has reached the lower limit of the “danger zone” and is ready to put in the refrigerator or freezer. COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE IT Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. SOUS VIDE TECHNIQUE: A BEGINNER'S GUIDE What Is Sous Vide? The short answer is that sous vide (pronounced SOO-VEED; complete pronunciation info here!) is the process of cooking food in a plastic bag that’s placed into a water bath at a precisely controlled temperature, typically for relatively long periods of time. SOUS VIDE VS. INSTANT POT: EVERYTHING YOU NEED TO KNOW Sous vide is all about low, slow precision. It’s designed to ensure that your food is always cooked to perfection, without running the risk of overcooking it. Think of a beautifully medium-rare steak, for example. On the other hand, pressure cooking (which is what the Instant Pot does) is made for speed. SHOULD I SALT BEFORE OR AFTER SOUS VIDE FOR PERFECT If you want to leave as much moisture as possible in your food and leave it juicy or tender after cooking, we would generally recommend salting after the sous vide bath. With a few of the most common sous vide foods, the answer is pretty obvious one way or the other, and we’ll address these cases below. For a lot of preparations, though,it
HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. ZIPLOC BAGS FOR SOUS VIDE: TECHNIQUE, SAFETY, AND Ziploc bags don’t contain BPA or dioxin, minimizing the health concerns about using them for sous vide. And, in most cases, they’re all you need! (In fact, we use them often despite having other options.) Just be aware that Ziploc bags can (rarely) leak, so a vacuum sealer may be a better choice if you have one. HOW TO USE A SMOKING GUN: TECHNIQUE & TIPS How to Use a Smoking Gun For Food. You should always read and follow the manufacturer’s instructions for your particular device, as specific points of operation may vary.With that said, here’s the basic procedure that you’ll typically use to smoke food with a smoking gun or smoke infuser. SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES In a very literal sense, generally yes, because generally sous vide cooking is slow. But in a more practical sense, no. Cooking with a slow cooker or Crockpot is a completely different technique and process than sous vide. As mentioned above, you cannot sous vide in a Crockpot. And similarly, a sous vide device isn’t the best choicefor
SOUS VIDE VS. PRESSURE COOKER: EVERYTHING YOU NEED TO KNOWSEE MORE ON CUISINETECHNOLOGY.COM HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
CULINARY TECHNIQUES
Culinary foam is nothing new. If you’ve ever made whipped cream, a chocolate mousse, a lemon meringue pie, you’ve already made culinary foam (even if you didn’t think of it that way). Even bread is technically a foam! Culinary Techniques. HOW TO USE AN IMMERSION BLENDER (PLUS FAQ!) An immersion blender is an incredibly versatile tool. If you're new to using one, it can be surprisingly hard to master it (and avoid splattering food everywhere!). Read on POLYSCIENCE CHEF SERIES PROFESSIONAL SOUS VIDE: REVIEW & 2 In terms of circulation, the CHEF series wins again. It can circulate up to 3.2 gallons per minute, compared to just 1.6 for the CREATIVE. Surprisingly, the CREATIVE sous vide device actually has a higher maximum temperature than the CHEF. The CREATIVE can go up to 210°F (98.8°C), while the CHEF is limited to 200°F (93.3°C). EVAPORATION DURING COOKING: TECHNIQUE AND INFORMATION This page may contain affiliate links. If you make a purchase through one of these links, we may earn a commission at no extra cost to you. Evaporation as a cooking technique might sound advanced and even intimidating, but in fact, many of the cooking techniques youfrequently use
HOW TO FLASH FREEZE AT HOME: TECHNIQUE AND TIPS The technique for flash freezing at home is simple: Prepare your food for freezing (if applicable). This means things like cleaning berries or mushrooms, cutting meat into single-serve pieces, or dividing meals into individual portions. One of the benefits of flash freezing is that it lets you freeze smaller portions quickly, so don’t SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES In a very literal sense, generally yes, because generally sous vide cooking is slow. But in a more practical sense, no. Cooking with a slow cooker or Crockpot is a completely different technique and process than sous vide. As mentioned above, you cannot sous vide in a Crockpot. And similarly, a sous vide device isn’t the best choicefor
SOUS VIDE VS. PRESSURE COOKER: EVERYTHING YOU NEED TO KNOW But the pressure cooking function does not work for sous vide. This is because a pressure cooker is designed to get extra-hot to cook quickly, and sous vide cooking relies on precision, relatively low temperatures, and long cook times. The two cooking methods are at odds with each other, using different strategies to achieve differentculinary
WESTINGHOUSE SOUS VIDE HANDS-ON REVIEW AND ALTERNATIVES This isn’t a big deal for most foods, but it’s definitely more than I’d prefer. The fact that the PolyScience CREATIVE sous vide is precise to within less than one tenth of a degree Fahrenheit (20 times better than the Westinghouse) makes it obvious that the technology for better precision is available. MY SOUS VIDE BAG LEAKED: WHAT TO DO AND HOW TO PREVENT IT First, turn off your sous vide machine. Empty out the contaminated water, wash the container with soap and hot water, then refill it with fresh, clean water. Clean your sous vide device according to the manufacturer’s instructions (or at least give it a good rinse!), and then start the sous vide process again.CULINARY TECHNIQUES
Culinary foam is nothing new. If you’ve ever made whipped cream, a chocolate mousse, a lemon meringue pie, you’ve already made culinary foam (even if you didn’t think of it that way). Even bread is technically a foam! Culinary Techniques. COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE IT Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. COMPLETE GUIDE TO THE SOUS VIDE ICE BATH TECHNIQUE Put in your bags of sous vide food, and make sure they’re fully submerged. Stir the bath every 5 to 10 minutes, leaving your bags in the ice water until the food has reached 40° F (4.4° C). At this point, your food has reached the lower limit of the “danger zone” and is ready to put in the refrigerator or freezer. SOUS VIDE VS. INSTANT POT: EVERYTHING YOU NEED TO KNOW Sous vide is all about low, slow precision. It’s designed to ensure that your food is always cooked to perfection, without running the risk of overcooking it. Think of a beautifully medium-rare steak, for example. On the other hand, pressure cooking (which is what the Instant Pot does) is made for speed. HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. ZIPLOC BAGS FOR SOUS VIDE: TECHNIQUE, SAFETY, AND Ziploc bags don’t contain BPA or dioxin, minimizing the health concerns about using them for sous vide. And, in most cases, they’re all you need! (In fact, we use them often despite having other options.) Just be aware that Ziploc bags can (rarely) leak, so a vacuum sealer may be a better choice if you have one. SHOULD I SALT BEFORE OR AFTER SOUS VIDE FOR PERFECT If you want to leave as much moisture as possible in your food and leave it juicy or tender after cooking, we would generally recommend salting after the sous vide bath. With a few of the most common sous vide foods, the answer is pretty obvious one way or the other, and we’ll address these cases below. For a lot of preparations, though,it
EVAPORATION DURING COOKING: TECHNIQUE AND INFORMATION This page may contain affiliate links. If you make a purchase through one of these links, we may earn a commission at no extra cost to you. Evaporation as a cooking technique might sound advanced and even intimidating, but in fact, many of the cooking techniques youfrequently use
SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES In a very literal sense, generally yes, because generally sous vide cooking is slow. But in a more practical sense, no. Cooking with a slow cooker or Crockpot is a completely different technique and process than sous vide. As mentioned above, you cannot sous vide in a Crockpot. And similarly, a sous vide device isn’t the best choicefor
HOW TO FLASH FREEZE AT HOME: TECHNIQUE AND TIPS The technique for flash freezing at home is simple: Prepare your food for freezing (if applicable). This means things like cleaning berries or mushrooms, cutting meat into single-serve pieces, or dividing meals into individual portions. One of the benefits of flash freezing is that it lets you freeze smaller portions quickly, so don’tCULINARY TECHNIQUES
Culinary foam is nothing new. If you’ve ever made whipped cream, a chocolate mousse, a lemon meringue pie, you’ve already made culinary foam (even if you didn’t think of it that way). Even bread is technically a foam! Culinary Techniques. COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE IT Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. COMPLETE GUIDE TO THE SOUS VIDE ICE BATH TECHNIQUE Put in your bags of sous vide food, and make sure they’re fully submerged. Stir the bath every 5 to 10 minutes, leaving your bags in the ice water until the food has reached 40° F (4.4° C). At this point, your food has reached the lower limit of the “danger zone” and is ready to put in the refrigerator or freezer. SOUS VIDE VS. INSTANT POT: EVERYTHING YOU NEED TO KNOW Sous vide is all about low, slow precision. It’s designed to ensure that your food is always cooked to perfection, without running the risk of overcooking it. Think of a beautifully medium-rare steak, for example. On the other hand, pressure cooking (which is what the Instant Pot does) is made for speed. HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. ZIPLOC BAGS FOR SOUS VIDE: TECHNIQUE, SAFETY, AND Ziploc bags don’t contain BPA or dioxin, minimizing the health concerns about using them for sous vide. And, in most cases, they’re all you need! (In fact, we use them often despite having other options.) Just be aware that Ziploc bags can (rarely) leak, so a vacuum sealer may be a better choice if you have one. SHOULD I SALT BEFORE OR AFTER SOUS VIDE FOR PERFECT If you want to leave as much moisture as possible in your food and leave it juicy or tender after cooking, we would generally recommend salting after the sous vide bath. With a few of the most common sous vide foods, the answer is pretty obvious one way or the other, and we’ll address these cases below. For a lot of preparations, though,it
EVAPORATION DURING COOKING: TECHNIQUE AND INFORMATION This page may contain affiliate links. If you make a purchase through one of these links, we may earn a commission at no extra cost to you. Evaporation as a cooking technique might sound advanced and even intimidating, but in fact, many of the cooking techniques youfrequently use
SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES In a very literal sense, generally yes, because generally sous vide cooking is slow. But in a more practical sense, no. Cooking with a slow cooker or Crockpot is a completely different technique and process than sous vide. As mentioned above, you cannot sous vide in a Crockpot. And similarly, a sous vide device isn’t the best choicefor
HOW TO FLASH FREEZE AT HOME: TECHNIQUE AND TIPS The technique for flash freezing at home is simple: Prepare your food for freezing (if applicable). This means things like cleaning berries or mushrooms, cutting meat into single-serve pieces, or dividing meals into individual portions. One of the benefits of flash freezing is that it lets you freeze smaller portions quickly, so don’t HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
CULINARY TECHNIQUES
Culinary foam is nothing new. If you’ve ever made whipped cream, a chocolate mousse, a lemon meringue pie, you’ve already made culinary foam (even if you didn’t think of it that way). Even bread is technically a foam! Culinary Techniques. SOUS VIDE TECHNIQUE: A BEGINNER'S GUIDE What Is Sous Vide? The short answer is that sous vide (pronounced SOO-VEED; complete pronunciation info here!) is the process of cooking food in a plastic bag that’s placed into a water bath at a precisely controlled temperature, typically for relatively long periods of time. HOW TO USE A SMOKING GUN: TECHNIQUE & TIPS How to Use a Smoking Gun For Food. You should always read and follow the manufacturer’s instructions for your particular device, as specific points of operation may vary.With that said, here’s the basic procedure that you’ll typically use to smoke food with a smoking gun or smoke infuser. POLYSCIENCE CHEF SERIES PROFESSIONAL SOUS VIDE: REVIEW & 2 In terms of circulation, the CHEF series wins again. It can circulate up to 3.2 gallons per minute, compared to just 1.6 for the CREATIVE. Surprisingly, the CREATIVE sous vide device actually has a higher maximum temperature than the CHEF. The CREATIVE can go up to 210°F (98.8°C), while the CHEF is limited to 200°F (93.3°C). EVAPORATION DURING COOKING: TECHNIQUE AND INFORMATION This page may contain affiliate links. If you make a purchase through one of these links, we may earn a commission at no extra cost to you. Evaporation as a cooking technique might sound advanced and even intimidating, but in fact, many of the cooking techniques youfrequently use
HOW TO USE AN IMMERSION BLENDER (PLUS FAQ!) An immersion blender is an incredibly versatile tool. If you're new to using one, it can be surprisingly hard to master it (and avoid splattering food everywhere!). Read on SOUS VIDE VS. PRESSURE COOKER: EVERYTHING YOU NEED TO KNOW But the pressure cooking function does not work for sous vide. This is because a pressure cooker is designed to get extra-hot to cook quickly, and sous vide cooking relies on precision, relatively low temperatures, and long cook times. The two cooking methods are at odds with each other, using different strategies to achieve differentculinary
MY SOUS VIDE BAG LEAKED: WHAT TO DO AND HOW TO PREVENT IT First, turn off your sous vide machine. Empty out the contaminated water, wash the container with soap and hot water, then refill it with fresh, clean water. Clean your sous vide device according to the manufacturer’s instructions (or at least give it a good rinse!), and then start the sous vide process again. POLYSCIENCE SMOKING GUN VS. BREVILLE SMOKING GUN: COMPLETE When you start shopping for high-quality smoking guns, things start to get pretty confusing. The Smoking Gun Pro by PolyScience (distributed by Breville) is the original device that inspired so many others. But Breville also makes another, similar device, which they also calledthe Smoking Gun.
HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE IT Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. COMPLETE GUIDE TO THE SOUS VIDE ICE BATH TECHNIQUE Put in your bags of sous vide food, and make sure they’re fully submerged. Stir the bath every 5 to 10 minutes, leaving your bags in the ice water until the food has reached 40° F (4.4° C). At this point, your food has reached the lower limit of the “danger zone” and is ready to put in the refrigerator or freezer. SOUS VIDE TECHNIQUE: A BEGINNER'S GUIDE What Is Sous Vide? The short answer is that sous vide (pronounced SOO-VEED; complete pronunciation info here!) is the process of cooking food in a plastic bag that’s placed into a water bath at a precisely controlled temperature, typically for relatively long periods of time. SOUS VIDE VS. INSTANT POT: EVERYTHING YOU NEED TO KNOW Sous vide is all about low, slow precision. It’s designed to ensure that your food is always cooked to perfection, without running the risk of overcooking it. Think of a beautifully medium-rare steak, for example. On the other hand, pressure cooking (which is what the Instant Pot does) is made for speed. SHOULD I SALT BEFORE OR AFTER SOUS VIDE FOR PERFECT If you want to leave as much moisture as possible in your food and leave it juicy or tender after cooking, we would generally recommend salting after the sous vide bath. With a few of the most common sous vide foods, the answer is pretty obvious one way or the other, and we’ll address these cases below. For a lot of preparations, though,it
HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. HOW TO USE A SMOKING GUN: TECHNIQUE & TIPS How to Use a Smoking Gun For Food. You should always read and follow the manufacturer’s instructions for your particular device, as specific points of operation may vary.With that said, here’s the basic procedure that you’ll typically use to smoke food with a smoking gun or smoke infuser. DO I SEAR BEFORE OR AFTER SOUS VIDE COOKING? However, since the double-sear method is slightly better, we recommend searing both before and after sous vide for special occasions, when you want to impress, or if you’re using a particularly nice steak that you want to prepare perfectly. When you really want to go that extra mile above and beyond, this extra step can help you get justthat
ZIPLOC BAGS FOR SOUS VIDE: TECHNIQUE, SAFETY, AND Ziploc bags don’t contain BPA or dioxin, minimizing the health concerns about using them for sous vide. And, in most cases, they’re all you need! (In fact, we use them often despite having other options.) Just be aware that Ziploc bags can (rarely) leak, so a vacuum sealer may be a better choice if you have one. HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE IT Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. COMPLETE GUIDE TO THE SOUS VIDE ICE BATH TECHNIQUE Put in your bags of sous vide food, and make sure they’re fully submerged. Stir the bath every 5 to 10 minutes, leaving your bags in the ice water until the food has reached 40° F (4.4° C). At this point, your food has reached the lower limit of the “danger zone” and is ready to put in the refrigerator or freezer. SOUS VIDE TECHNIQUE: A BEGINNER'S GUIDE What Is Sous Vide? The short answer is that sous vide (pronounced SOO-VEED; complete pronunciation info here!) is the process of cooking food in a plastic bag that’s placed into a water bath at a precisely controlled temperature, typically for relatively long periods of time. SOUS VIDE VS. INSTANT POT: EVERYTHING YOU NEED TO KNOW Sous vide is all about low, slow precision. It’s designed to ensure that your food is always cooked to perfection, without running the risk of overcooking it. Think of a beautifully medium-rare steak, for example. On the other hand, pressure cooking (which is what the Instant Pot does) is made for speed. SHOULD I SALT BEFORE OR AFTER SOUS VIDE FOR PERFECT If you want to leave as much moisture as possible in your food and leave it juicy or tender after cooking, we would generally recommend salting after the sous vide bath. With a few of the most common sous vide foods, the answer is pretty obvious one way or the other, and we’ll address these cases below. For a lot of preparations, though,it
HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. HOW TO USE A SMOKING GUN: TECHNIQUE & TIPS How to Use a Smoking Gun For Food. You should always read and follow the manufacturer’s instructions for your particular device, as specific points of operation may vary.With that said, here’s the basic procedure that you’ll typically use to smoke food with a smoking gun or smoke infuser. DO I SEAR BEFORE OR AFTER SOUS VIDE COOKING? However, since the double-sear method is slightly better, we recommend searing both before and after sous vide for special occasions, when you want to impress, or if you’re using a particularly nice steak that you want to prepare perfectly. When you really want to go that extra mile above and beyond, this extra step can help you get justthat
ZIPLOC BAGS FOR SOUS VIDE: TECHNIQUE, SAFETY, AND Ziploc bags don’t contain BPA or dioxin, minimizing the health concerns about using them for sous vide. And, in most cases, they’re all you need! (In fact, we use them often despite having other options.) Just be aware that Ziploc bags can (rarely) leak, so a vacuum sealer may be a better choice if you have one. HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
CULINARY TECHNIQUES
Culinary foam is nothing new. If you’ve ever made whipped cream, a chocolate mousse, a lemon meringue pie, you’ve already made culinary foam (even if you didn’t think of it that way). Even bread is technically a foam! Culinary Techniques. POLYSCIENCE CHEF SERIES PROFESSIONAL SOUS VIDE: REVIEW & 2 In terms of circulation, the CHEF series wins again. It can circulate up to 3.2 gallons per minute, compared to just 1.6 for the CREATIVE. Surprisingly, the CREATIVE sous vide device actually has a higher maximum temperature than the CHEF. The CREATIVE can go up to 210°F (98.8°C), while the CHEF is limited to 200°F (93.3°C). EVAPORATION DURING COOKING: TECHNIQUE AND INFORMATION This page may contain affiliate links. If you make a purchase through one of these links, we may earn a commission at no extra cost to you. Evaporation as a cooking technique might sound advanced and even intimidating, but in fact, many of the cooking techniques youfrequently use
SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES In a very literal sense, generally yes, because generally sous vide cooking is slow. But in a more practical sense, no. Cooking with a slow cooker or Crockpot is a completely different technique and process than sous vide. As mentioned above, you cannot sous vide in a Crockpot. And similarly, a sous vide device isn’t the best choicefor
HOW TO FLASH FREEZE AT HOME: TECHNIQUE AND TIPS The technique for flash freezing at home is simple: Prepare your food for freezing (if applicable). This means things like cleaning berries or mushrooms, cutting meat into single-serve pieces, or dividing meals into individual portions. One of the benefits of flash freezing is that it lets you freeze smaller portions quickly, so don’t SOUS VIDE VS. PRESSURE COOKER: EVERYTHING YOU NEED TO KNOW But the pressure cooking function does not work for sous vide. This is because a pressure cooker is designed to get extra-hot to cook quickly, and sous vide cooking relies on precision, relatively low temperatures, and long cook times. The two cooking methods are at odds with each other, using different strategies to achieve differentculinary
THE WATER DISPLACEMENT METHOD FOR SOUS VIDE: NO VACUUM In Summary. The water displacement method for sous vide involves 5 simple steps: Put the food in a resealable bag and prepare your water bath. Remove most of the air from the bag. Seal the bag most of the way. Immerse the bag in water (gradually), leaving the opening exposed. Finish sealing the bag. WESTINGHOUSE SOUS VIDE HANDS-ON REVIEW AND ALTERNATIVES This isn’t a big deal for most foods, but it’s definitely more than I’d prefer. The fact that the PolyScience CREATIVE sous vide is precise to within less than one tenth of a degree Fahrenheit (20 times better than the Westinghouse) makes it obvious that the technology for better precision is available. MY SOUS VIDE BAG LEAKED: WHAT TO DO AND HOW TO PREVENT IT First, turn off your sous vide machine. Empty out the contaminated water, wash the container with soap and hot water, then refill it with fresh, clean water. Clean your sous vide device according to the manufacturer’s instructions (or at least give it a good rinse!), and then start the sous vide process again. HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
SOUS VIDE TECHNIQUE: A BEGINNER'S GUIDE What Is Sous Vide? The short answer is that sous vide (pronounced SOO-VEED; complete pronunciation info here!) is the process of cooking food in a plastic bag that’s placed into a water bath at a precisely controlled temperature, typically for relatively long periods of time. COMPLETE GUIDE TO THE SOUS VIDE ICE BATH TECHNIQUESOUS VIDE BATH CONTAINERSOUS VIDE WATER BATH COOKERICE BATH SOUS VIDESOUS VIDE CONTAINER WITH LIDSOUS VIDE TEMPERATURE CHART Put in your bags of sous vide food, and make sure they’re fully submerged. Stir the bath every 5 to 10 minutes, leaving your bags in the ice water until the food has reached 40° F (4.4° C). At this point, your food has reached the lower limit of the “danger zone” and is ready to put in the refrigerator or freezer. SOUS VIDE VS. INSTANT POT: EVERYTHING YOU NEED TO KNOW Sous vide is all about low, slow precision. It’s designed to ensure that your food is always cooked to perfection, without running the risk of overcooking it. Think of a beautifully medium-rare steak, for example. On the other hand, pressure cooking (which is what the Instant Pot does) is made for speed. SHOULD I SALT BEFORE OR AFTER SOUS VIDE FOR PERFECTSOUS VIDE FOR BEGINNERSCHICKEN IN THE SOUS VIDERIBS IN THE SOUS VIDESOUS VIDE TEMPERATURE CHARTSOUS VIDE THE STEAKTHE SOUS VIDE GUY If you want to leave as much moisture as possible in your food and leave it juicy or tender after cooking, we would generally recommend salting after the sous vide bath. With a few of the most common sous vide foods, the answer is pretty obvious one way or the other, and we’ll address these cases below. For a lot of preparations, though,it
COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE ITTRANSLATE ESPUMA FROM SPANISH TO ENGLISHCOCA COLA ESPUMA MEMEESPUMA RECIPECOCA COLA ESPUMACOMO LA ESPUMAESPUMA GUN Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. HOW TO USE A SMOKING GUN: TECHNIQUE & TIPS How to Use a Smoking Gun For Food. You should always read and follow the manufacturer’s instructions for your particular device, as specific points of operation may vary.With that said, here’s the basic procedure that you’ll typically use to smoke food with a smoking gun or smoke infuser. DO I SEAR BEFORE OR AFTER SOUS VIDE COOKING? However, since the double-sear method is slightly better, we recommend searing both before and after sous vide for special occasions, when you want to impress, or if you’re using a particularly nice steak that you want to prepare perfectly. When you really want to go that extra mile above and beyond, this extra step can help you get justthat
HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. STASHER BAGS REVIEW: WHY WE DON'T RECOMMEND THEM Stasher bags sound too good to be true: plastic-free, endlessly reusable, and great for sous vide. But, unfortuately, they don't live up to the hype. They're too problematic for us to recommend—learn why in our hands-on Stasher bags review. HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
SOUS VIDE TECHNIQUE: A BEGINNER'S GUIDE What Is Sous Vide? The short answer is that sous vide (pronounced SOO-VEED; complete pronunciation info here!) is the process of cooking food in a plastic bag that’s placed into a water bath at a precisely controlled temperature, typically for relatively long periods of time. COMPLETE GUIDE TO THE SOUS VIDE ICE BATH TECHNIQUESOUS VIDE BATH CONTAINERSOUS VIDE WATER BATH COOKERICE BATH SOUS VIDESOUS VIDE CONTAINER WITH LIDSOUS VIDE TEMPERATURE CHART Put in your bags of sous vide food, and make sure they’re fully submerged. Stir the bath every 5 to 10 minutes, leaving your bags in the ice water until the food has reached 40° F (4.4° C). At this point, your food has reached the lower limit of the “danger zone” and is ready to put in the refrigerator or freezer. SOUS VIDE VS. INSTANT POT: EVERYTHING YOU NEED TO KNOW Sous vide is all about low, slow precision. It’s designed to ensure that your food is always cooked to perfection, without running the risk of overcooking it. Think of a beautifully medium-rare steak, for example. On the other hand, pressure cooking (which is what the Instant Pot does) is made for speed. SHOULD I SALT BEFORE OR AFTER SOUS VIDE FOR PERFECTSOUS VIDE FOR BEGINNERSCHICKEN IN THE SOUS VIDERIBS IN THE SOUS VIDESOUS VIDE TEMPERATURE CHARTSOUS VIDE THE STEAKTHE SOUS VIDE GUY If you want to leave as much moisture as possible in your food and leave it juicy or tender after cooking, we would generally recommend salting after the sous vide bath. With a few of the most common sous vide foods, the answer is pretty obvious one way or the other, and we’ll address these cases below. For a lot of preparations, though,it
COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE ITTRANSLATE ESPUMA FROM SPANISH TO ENGLISHCOCA COLA ESPUMA MEMEESPUMA RECIPECOCA COLA ESPUMACOMO LA ESPUMAESPUMA GUN Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. HOW TO USE A SMOKING GUN: TECHNIQUE & TIPS How to Use a Smoking Gun For Food. You should always read and follow the manufacturer’s instructions for your particular device, as specific points of operation may vary.With that said, here’s the basic procedure that you’ll typically use to smoke food with a smoking gun or smoke infuser. DO I SEAR BEFORE OR AFTER SOUS VIDE COOKING? However, since the double-sear method is slightly better, we recommend searing both before and after sous vide for special occasions, when you want to impress, or if you’re using a particularly nice steak that you want to prepare perfectly. When you really want to go that extra mile above and beyond, this extra step can help you get justthat
HOW TO SOUS VIDE WITHOUT PLASTIC Just cut off the sealed part, wash as instructed, then reuse and re-seal. (Keep in mind that if you plan to do this with rolls of vacuum bags, it makes sense to cut the bag longer than necessary to have enough excess bag to re-seal.) 2. Only use plastic bags for sous vide when it’s necessary. STASHER BAGS REVIEW: WHY WE DON'T RECOMMEND THEM Stasher bags sound too good to be true: plastic-free, endlessly reusable, and great for sous vide. But, unfortuately, they don't live up to the hype. They're too problematic for us to recommend—learn why in our hands-on Stasher bags review. HOME - CUISINE TECHNOLOGY An immersion blender is an invaluable kitchen tool that has a wide range of uses. It’s great for blending soups, sauces, and smoothies,of course.
CULINARY TECHNIQUES
Culinary foam is nothing new. If you’ve ever made whipped cream, a chocolate mousse, a lemon meringue pie, you’ve already made culinary foam (even if you didn’t think of it that way). Even bread is technically a foam! Culinary Techniques. COMPLETE GUIDE TO ESPUMA: WHAT IT IS & HOW TO MAKE IT Next, heat the liquid to hydrate and activate the carrageenan. You’ll need to bring the temperature to at least 158° F, according to Modernist Cuisine. Let it cool just until it gels (104° F to 158° F), then use the mixture while it’s still warm. For most espumas, use a ratio of 0.1% to 1.5% iota carrageenan. ZIPLOC BAGS FOR SOUS VIDE: TECHNIQUE, SAFETY, AND Ziploc bags don’t contain BPA or dioxin, minimizing the health concerns about using them for sous vide. And, in most cases, they’re all you need! (In fact, we use them often despite having other options.) Just be aware that Ziploc bags can (rarely) leak, so a vacuum sealer may be a better choice if you have one. EVAPORATION DURING COOKING: TECHNIQUE AND INFORMATION This page may contain affiliate links. If you make a purchase through one of these links, we may earn a commission at no extra cost to you. Evaporation as a cooking technique might sound advanced and even intimidating, but in fact, many of the cooking techniques youfrequently use
YOUR SOUS VIDE KIT: EVERYTHING YOU NEED TO GET STARTED First and foremost, you need a sous vide machine. Yes, it’s technically possible to sous vide on the stovetop with a thermometer, but we don’t recommend it for a number of reasons. In particular, it’s far less precise than a sous vide machine (and precision is kind of the point of sous vide). Plus it’s easy to fall into thefood
THE WATER DISPLACEMENT METHOD FOR SOUS VIDE: NO VACUUM In Summary. The water displacement method for sous vide involves 5 simple steps: Put the food in a resealable bag and prepare your water bath. Remove most of the air from the bag. Seal the bag most of the way. Immerse the bag in water (gradually), leaving the opening exposed. Finish sealing the bag. SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES In a very literal sense, generally yes, because generally sous vide cooking is slow. But in a more practical sense, no. Cooking with a slow cooker or Crockpot is a completely different technique and process than sous vide. As mentioned above, you cannot sous vide in a Crockpot. And similarly, a sous vide device isn’t the best choicefor
HOW TO FLASH FREEZE AT HOME: TECHNIQUE AND TIPS The technique for flash freezing at home is simple: Prepare your food for freezing (if applicable). This means things like cleaning berries or mushrooms, cutting meat into single-serve pieces, or dividing meals into individual portions. One of the benefits of flash freezing is that it lets you freeze smaller portions quickly, so don’t SOUS VIDE VS. PRESSURE COOKER: EVERYTHING YOU NEED TO KNOW But the pressure cooking function does not work for sous vide. This is because a pressure cooker is designed to get extra-hot to cook quickly, and sous vide cooking relies on precision, relatively low temperatures, and long cook times. The two cooking methods are at odds with each other, using different strategies to achieve differentculinary
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SOUS VIDE OR CROCKPOT? THE DIFFERENCES & SIMILARITIES With all the culinary technology out there, it can be hard to know exactly what works for what. Can you sous vide in a Crock Pot? What’s the difference between the two? Are they just different namesfor the...
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