Is it possible to ferment salami using the sous vide method? And if so, are there any real benefits to doing so, or is it simply a novel, unnecessary approach?
Our Daily Brine is giving one lucky person a Nomiku immersion circulator for cooking sous vide. All you need do is provide your email address for a chance to win.
To the uninitiated sous vide may seem like an esoteric and unnecessarily complicated way to cook food. One might feel that cooking sous vide is better left to the professionals, but honestly, it’s almost microwave-dinner-easy: You set the temperature for your bath, put your food in a bag, and pull it out when it’s done.
One of the single best things you will ever do for your cooking is to switch from volume measurement (2 cups, ½ teaspoons, etc.) to weight measurement (1kg, 2.2lbs, etc). Measuring by weight is more precise, significantly faster, and requires exponentially less cleanup.
Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth their salt has his or hers own take on this French classic. We compare two cooking methods: the traditional bain-marie and modern sous vide.
This is the kind of sauce you drink straight from the bottle when no one’s looking. A thick, crimson-chocolate colored sauce. Tomatoes come first, followed by the sour of mustard, the acidity of cider vinegar, sweetness of brown sugar, and finishing with a kiss of cayenne.
Don’t be mistaken. This is not Paltrow’s “go-to nosh” after a detoxing, beachside pilates sesh’. It is, however, a full-fat, full-flavored hors d’oeuvre of which Julia Child would be proud to serve—at least I’d like to think so.
Nước Chấm is magical, like a glutamic acid-spitting komodo dragon capable of granting culinary wishes. That kind of magical. The Vietnamese understand this. It’s high time we white folk caught on …
Fish Sauce, the amber-colored umami Uzzi of Southeast Asian cuisine. We know the magic it holds, but which brand is the best? Is the Vietnamese’s Nuoc Mam really superior to Thailand’s Nam Pla? We tasted 13 different brands of fish sauce, all commercially available in the States. The winner was clear and the loser stank …
Be forewarned: Pancetta is quite possibly the gateway drug. The melt-in-your-mouth quality paired with simplicity and gratification of making your own at home, will have you hooked. Before you know it you’ll be butchering a pig and building your own curing chamber for your next salumi project—or at least you’ll never buy the cheap store-bought stuff again.