Sous vide is definitely here to stay. And once you’ve decided that this is a cooking method you want to start using, you’ll suddenly face some new considerations. What actually suits your needs best, a sous vide stick or a whole sous vide machine? And once you’ve sorted that out, exactly which model should you … Read more
This was my first attempt at garfish. In my opinion, garfish is not the best fish in the world, and I’m sure you can’t get more out of a piece of meat than by cooking it sous vide. Therefore, I would call this my take on the best way to prepare garfish. Garfish is often prepared … Read more
In my eternal quest for “perfect” meat preparations, I had to try and see if using sous vide might improve this recipe. It turned out really delicious and yummy, but I must admit it didn’t turn out better than the original 🙂 Pork Belly sous vide recipe Tender and juicy pork belly prepared with duck … Read more
Beef Wellington is one of the most festive dishes you can make: It looks impressive when it appears on the table, and it tastes fantastic! I decided to try making the classic Wellington with pork tenderloin instead of beef. It was served with potato roses, mushroom/cream sauce, cabbage salad with fresh berries and vinaigrette, good … Read more
I am definitely not known for taking the easy way out, so of course, I had to make my own hot wings! However, I was quite disappointed by how hard it actually was to get my hands on fresh chicken wings. Fortunately, my own butcher could help me. He provided me with 5 x 2-kilogram … Read more
Sous vide is here to stay. Not that it’s a new invention, but the method is increasingly gaining popularity in private Danish homes. And for good reason. Below, you’ll learn a lot more about the infamous water bath and why you should consider making sous vide a natural part of your kitchen repertoire – every … Read more
Halibut fillet is simply fantastic. The meat has a lovely peppery scent and a COMPLETELY sublime taste! Halibut fillet can generally withstand all of the most common fish preparations, but it’s no secret that I am particularly fond of the sous vide method. Sous vide is mostly used for cooking steaks, roasts, and poultry, but … Read more
It’s the season for Brussels sprouts, but Brussels sprouts can really divide opinions. Either you like them – or you definitely don’t. And it’s probably because the Brussels sprouts haven’t been cooked correctly. Brussels sprouts should neither be mushy, overcooked, nor – well – taste like “farts”. How should Brussels sprouts be prepared? Brussels … Read more
My sous vide machine is my best friend in the kitchen. At least if we’re talking kitchen utensils. But neck cutlets – can they go sous vide? Yes, they definitely can, and below I’ll share my best tips for preparing a delicious neck cutlet using the sous vide method. Neck Cutlet Cut Neck cutlets are … Read more
Traditional roast beef is the classic preparation of the beef shoulder clod. And roast beef is typically braised – but can it be done sous vide? The answer is a resounding “Yes.” With sous vide, the roast beef becomes incredibly tender and delicious! Here, I’ll show you how to prepare the perfect roast beef sous … Read more