Hello, my name is Eddie and I'm a chocolate addict... One of my biggest weaknesses is chocolate, so this experiment was both exciting and fattening for me… There are several traditional tempering methods that involve heat measurements, seeding or tabling using continuous movement. I decided to temper chocolate while staying in my comfort zone (sous vide), and the results were pretty good. What is Tempering / Pre-crystallization? Chocolate contains cocoa butter, which consists

If you ever cooked Goose Breast in sous vide , you'd probably surprise how quick and easy the recipe is and if you loved it, you surely must try this one also. The legs considered as the most flavorful parts of a duck/goose, but they also need much longer cooking to become tender. Ingredients 2 Goose/duck legs 1 orange - sliced 3 tbsp honey 1 ginger - sliced Fresh rosemary 1 tbsp Salt Seasoning and scoring Gently, score the fat layer or prick with a toothpick, so the seasonin

This cut goes by many different names - in the US it's called rump cap or top sirloin cap. In Israel, it's called shpitz chuh. In Brazil...

I love pastrami! It's a quick and easy go-to sandwich that does not need a lot of effort. All my life I was raised on cold pastrami. From...

Fried chicken is the favorite dish among kids. My girls, for example, can eat schnitzel on a daily basis, which is basically fried chicken breast. KFC's fried chicken, on the other hand, is not so popular in my country as in the US, so I decided to try it out. Cooking schnitzel is not that difficult, and it takes only two minutes in the deep fryer, but chicken thighs (and drumsticks, which are considered as dark meat) need a much longer cooking time which can result in an ove

Cooking cheesecakes has a few challenges - cooking the cake evenly and moreover keeping it from cracking. These challenges are easy to overcome in sous vide cooking, using mason jars. I’ve been cooking a lot in sous vide, but this recipe was the most enjoyable because my daughters helped with the entire process, including the eating part 😊 If you’re looking for a fun culinary activity with your kids – this recipe is for you! Ingredients for the batter (equivalent to 10 4oz/

I love pastrami! It's a quick and easy go-to sandwich that does not need a lot of effort. All my life I was raised on cold pastrami. From...

Mashed potatoes are an international side dish - it's popular among kids no matter where and it's been served as a perfect side dish on Thanksgiving. It might sound like an easy recipe, but there are key success factors which are mandatory in order to get that creamy, silky smooth and fluffy mashed potatoes texture. In sous vide cooking, it's much easier - you just toss everything into a bag and wait until it cooked. That way you will cook and infuse the potatoes directly wit

One day my wife came back home from shopping with a bamboo steamer - the first thing that came into my head was "pulled beef chuck roast...

Who said that vegetarians can't enjoy a good steak? it doesn't need to be based on meat and it sure is delicious and nutritious with other ingredients and a dipping sauce. Sous Vide cooking helps keep the cauliflower crispy and not mushy, preserve its shape and its vitamins. Ingredients Cauliflower head - large as possible Olive oil Salt Black pepper Lemon juice Garlic powder Chili pepper (optional) Paprika powder Prepping Cut the cauliflower lengthwise through the core to th

Eggs Benedict could be tricky - poached eggs and hollandaise sauce demand technical skills and strict timing - you can easily overcook the egg and break down the hollandaise sauce. When it comes to Sous Vide - it's a simple process of tossing everything into the bag, but on the other hand- it's a matter of precision. Every ingredient should be dosed as precisely as possible, as even the slightest deviation from the recipe, will impact the final result of the hollandaise sauce

Garlic confit is a great condiment to have in the fridge at all times. You can season your Salad, pasta, eat with just a cracker or use the infused oil as your secret sauce in every vegetarian meal. The Sous Vide cooking itself is very easy (toss and forget) and can last in a fridge for weeks. Ingredients Fresh garlic - at least two heads Fresh rosemary Fresh thyme 1/2 tbsp of salt 1/2 tbsp of ground dried chili Olive oil - as much as needed to cover all ingredients in oil Co

Cooking goose breast in sous vide is probably one of the easiest things to make with a juicy and rich flavors dish. I urge you to try...

Salmon is easily my family's favorite fish, which is also easy to cook perfectly in sous vide. Salmon is popular among worldwide cuisines and considered to be healthy due to its high levels of protein, omega-3, and vitamin D. The big advantage of cooking Salmon in sous vide, is that no matter which tenderness you'll cook your salmon, it will still come juicy than the outcome you'll get from cooking in the oven or on a skillet and most important thing - you cannot overcook it

My mom decided to invite a lot of relatives to the holiday feast (Sukkot) and asked me to cook something "special" for the occasion. I asked myself what kind of meal would be considered special.I also wanted to cook something new and challenging that I have never tried cooking before in sous vide. The answer was clear - a leg of lamb. I took a risk, as this was the first time for me trying something like that, and for 22 people attending my parents holiday feast no less. I me

Sous vide helps you cook vegetables without losing their vitamins by cooking in lower temperature and in vacuumed conditions. moreover, your vegetables will still remain crispy outside, yet tender inside. Broccoli is a great example for cooking vegetables in sous vide. ingredients Broccoli. Salt. Black Pepper. Dry chilli (optional). Dehydrated garlic ground. olive oil. Cooking time break the broccoli to small pieces and season with olive oil, salt, pepper (I prefer dry chilli

New York strip, Strip Loin Steak and sirloin steak are basically the same cut, generally cut from the uppermost section of the loin, where the meat is most tender. It is easily the simple and fast cut to cook in sous vide and for me it beats the tenderloin and ribeye cuts when it comes to sous vide. The biggest advantage of sous vide cooking is that no matter how thick the cut is, you'll still get a perfectly cooked edge to edge steak. The formula is very easy - 1 inch (2.5cm