While sous vide cooking produces some of the finest meals in the world, it can lack the conventional flavors we're accustomed to from grilling, barbecuing, smoking, or even oven roasting. Here are a few hacks to use, so that will never happen again. Always Brine First Brining most all meat, including beef, for sous vide cooking will add a robust flavor of your choice. The brine acts to dissolve tough muscle tissue, making your meat more tender. The salt reduces water loss during cooking, … [Read more...]
Archives for September 2015
Cold Smoking Meats: How to Safely Add Smoke Flavor Without Cooking
The dangers of cold smoking can be greatly reduced to a safe level with proper precautions, using USDA and FDA guidelines. Cold smoking meats and fish is a wonderful method of adding a rich, smokey flavor without cooking. Perfect for sous vide, cold smoking solves the problem of how to add smoke naturally without cooking to your beef roasts and steaks, chicken, fish, even vegetables. For the griller, now you can enjoy that smokey outdoor flavor that's just not possible with high heat grilling … [Read more...]