Friday, April 30, 2010

The Sous Vide Review #002

By Unknown

Welcome to this month's edition of Modern Paleo's second blog carnival, The Sous Vide Review!

The Sous Vide Review is a monthly blog carnival featuring the best blog posts on sous vide cooking from members of Modern Paleo's SousVide e-mail list. What is "sous vide"? As Wikipedia explains:

Sous-vide (pronounced /su ˈvid/), French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).
Sous vide is an up-and-coming cooking method, one still quite new for most of us home cooks. The Sous Vide Review aims to expand our horizons. It highlights the best blogging on this emerging culinary art every month.

Now, without further ado, I present this month's edition of The Sous Vide Review:
Extreme Cook presents Beef Ribs with Tamarind/Chipotle Glaze - Sous Vide posted at Extreme Cooking Blog.

Jason Logsdon presents Sous Vide Corned Beef and Cabbage posted at Cooking Sous Vide.

Will presents Reheating Sous Vide Beef posted at Engineer Chef.

Diana Hsieh presents Sous Vide Eggs in a Mason Jar? posted at Modern Paleo, saying, "I made fabulous scrambled eggs in a mason jar in my Sous Vide Supreme. Strange but true!"

Fritz Cloninger presents Double-Sous-Down-Vide Sammich posted at beef and whiskey, saying, "my take on the media hoopla regarding the KFC Double Down sandwhich."

Fritz Cloninger presents Sous-vide grass-fed beef-a-palooza! posted at beef and whiskey, saying, "Using sous-vide to produce tender and tasty grass fed steaks."

Neil Syham presents The ramps and the egg!- 143f - 1 hour posted at Sous Vide Supreme Blogspot.
Many thanks to the members of SousVide who submitted to this edition of the The Sous Vide Review!

I hope to see The Sous Vide Review grow in the future as more people try sous vide cooking -- and blog on their adventures. If you blog on sous vide cooking and you'd like to submit your posts to the carnival, please subscribe to the SousVide e-mail list. You'll receive instructions and reminders via that list.

Finally, you can find the blogs of the SousVide bloggers on this continuously-updated list:

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