Apr 28, 2015
Sous Vide Mapo Tofu
Mapo tofu, an icon of Szechuan cuisine, is supposedly named after the cook who popularized it over a century ago. Translated roughly as “pock-marked old woman”, it may not be the most flattering description, but she clearly knew her stuff. As homely as its progenitor, the dish nonetheless has no shortage of charisma, boasting both fiery chili heat and the signature málà (numbing spice) of Szechuan cuisine in rich savory sauce of fermented bean and pork. Mild, delicate silken tofu … Read more
Apr 9, 2015
Sous Vide Chawanmushi
Eating a chawanmushi (a traditional Japanese egg custard dish) is like eating a work of art. Using sous vide to make it ensures a nice smooth texture, while also infusing a deep depth of umami flavors. You can put your own spin on it by adding ikura or some other tasty seafood delights–it’s kinda like digging for treasure…except you probably won’t get rich…but you’ll definitely be happy.
Get the recipe here.
Mar 14, 2015
Sous Vide Hainan Chicken Remix with Top Chef Winner, Mei Lin!
By Top Chef Winner Mei Lin
Cooking time: 3 Hours Sous Vide
Ingredients for Chicken
- 1 Whole Chicken
- ¼ Cup Scallions – Minced
- ¼ Cup Ginger – Minced
- ½ Cup Canola Oil
- Kosher Salt
Ingredients for Chicken Jus
- Chicken Carcass from Whole Chicken – Roasted at 350ºF for 30 minutes
- 2 Tablespoons Sichuan Peppercorn
- 1 Stick Cinnamon
- 1 Large Onion – Quartered
- 3 Medium Carrots – Roughly Chopped
- 2 Stalks Celery – Roughly Chopped
- 3 Cloves Garlic –
Feb 19, 2015
Sous Vide Sichuan Goat
In honor of the year of the Goat, we wanted to give you all a sous vide recipe you could enjoy for your celebratory feasts! Sous vide goat is incredibly tender, juicy, and if you had any worries about it being gamey, put those worries aside.
While goat may not be a traditional dish to eat for Chinese New Year, we hope you still love it and give your New Years dinner a spicy, goat-y twist. (And make sure to … Read more
Feb 16, 2015
The Value’s Asian Styled Sous Vide Catfish
With Chinese New Year just around the corner, we thought we’d throw another awesome sous vide recipe your way (we shared with you I Forgot It’s Wednesday’s Sous Vide Earl Grey Scented Eggs yesterday).
This recipe comes from The Value, who also shared her Garlic Confit recipe with us just a little while ago. She hits another homer with this “Asian Styled” Sous Vide Catfish. It’s traditional to eat whole proteins like fish on New Years, as it represents … Read more
Feb 16, 2015
63°C Earl Grey Scented Chinese Marbled Eggs
A big thank you to Jenny Wang of I Forgot It’s Wednesday Supperclub for this recipe. If you’re in San Francisco and haven’t had her food, you must check them out! Here’s what she has to say about this awesome recipe–just in time for Chinese New Year!
My very favorite part of sous vide is its ability to reimagine classics. Take the humble Chinese Marbled Egg as an example: it is an inexpensive yet filling snack. Seen as more of … Read more
Dec 9, 2014
Sous Vide Char Siu
The lovely Cherry from the Studio Snacks blog used her Nomiku to make some amazing Sous Vide Char Siu (a Chinese roast pork dish). She was kind enough to let us share her recipe in full below! It’s Paleo-friendly, if you’re into it! Check it out below:
Cook time: 4 hours sous vide
- 2 lb Pork Loin Roast (mine was pre-tied from the store)
- 1/3 cup Honey
- 1/3 cup Coconut Aminos
- 1 Tablespoon Almond Butter
- 2 Tablespoons