One of the biggest advantages of sous vide comes from cooking meat. Simply put, sous vide is able to get meat that is consistently tender and moist, without the risk of overcooking it. Being able to do so is amazing, especially for cuts of meat that are low in fat. After all, those are much […]
Thai Pork with Basil
This simple stir-fry easily made its way into my list of favorites since I’ve sampled it from a trip to Thailand. In fact, I’ve tried recreating the recipe for countless times since then, and in all modesty, I can say that except for the ridiculous amount of chili that they would locally use, this version […]
Sous Vide Greek Pork Chops
I’m a big fan of Greek cooking for its very straight-forward approach, relying only on the use of a few simple yet very effective ingredients, thoughtfully put together for wonderfully bright flavors. Sophisticated simplicity as I’d like to describe it, Greek food just delights the palate with all its freshness. With the abundance of excellent produce, Greek […]
Sous Vide Pork Belly Adobo
There are just some dishes that are too good in all their simplicity, and doing them wrong is just quite close to impossible. Adobo definitely belongs to that list hence its well-deserved popularity. Though countless recipe variations may be found, you’ll notice that staple ingredients come down to a protein, some vinegar, and garlic. The dish […]
Sous Vide Chorizo and Raisin Stuffed Pork Loin with Green Olive Jus
In all honesty, pork loin may just be one of the few cuts of pork that I find uninteresting. It’s lean, not any slight level of marbling, no connective tissues, and it’s all white meat. There’s just not much texture and flavor going on. Sure, you can roast a good slab of pork loin in […]
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