Tag Archives: polyscience

Key West—Gone Fishin’

By Michael Ruhlman | Published: January 19, 2012

Surf and turf for 17, last night

Working in the morning and cooking in the afternoon, and no time to post! Been having fun cooking nightly for a houseload of hungry sailors on a generous budget. Last night was steak and lobster and smashed potatoes and salad. Cooking mussels tonight, then wahoo (never cooked before, it will be interesting), saffron rice cooked in lobster stock (that I made this afternoon), asparagus, salad, and grilled baguettes. As they are true to the sailing culture, the crew go in for liquid desserts which makes it easy for the cook! I also brought the Polyscience immersion circulator, it came in handy for the surf and turf last night. We worked together to get the lobsters all done expediently. I killed them first, Doug Moose separated the bodies and dropped them in ...

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Posted in Food Adventure, Seafood | Also tagged cooking on a boat, crew, I'm on a boat, immersion circulator, key west, lobster, seafood, surf and turf | Comments closed

Give the Gift of Sous Vide

By Michael Ruhlman | Published: December 1, 2011

Sous Vide cooking manual. Photo by Deborah Jones

Cooking sous vide, wrapped food submerged in warm to hot water, is a relatively new form of cooking now available to home cooks. The method truly does allow for transforming food in ways previously not possible with such precision. The best example of what it can do is short ribs. Short ribs cooked at 140˚ F. for 48 hours results in medium rare to medium meat, still pink, but completely tender. Pork belly cooked for that same time, then chilled is ready to be seared crispy when you’re ready to serve it. Chicken thighs and duck legs the same. Not only does sous vide give you precise control of the internal temperature of meat and fish, it gives you the convenience of preparing food in advance, ...

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Posted in Books, Elements of Cooking, food science, Holiday, Kitchen Technology, Kitchen Tools, Technique | Also tagged gifts, holiday, kitchen technology, sous vide at home, sous vide supreme | Comments closed

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