“If you like coconut, you will probably like kaya. Kaya is one of those foods that makes you close your eyes, feel content and be thankful that life is very beautiful.” Kaya is a sweet, thick coconut spread that is popular in Malaysia and Singapore. Thickened with egg, velvety smooth and brown, Kaya has something ... Read more »
Sous Vide Salmon With Lime Butter
I love raw salmon – I don’t think there’s enough salmon sashimi in this world to sate me. And I love cured and smoked salmon – both the hot and cold smoked varieties… utterly gorgeous. But although I’ve had lovely cooked salmon plenty of times, I’ve also been served some hideously overcooked salmon; so much ... Read more »
Cooking With Codlo | The Space Saver Sous Vide
Sous-vide is a wonderful cooking technique, but it’s not an ideal option for anyone tight on either budget or space. Our ‘prosumer’ water bath (the SousVide Supreme) is the size of a small microwave and has a list price on the wrong side of £370. Even disregarding the price angle, kitchens are already groaning under ... Read more »
Southern Fried Chicken | Making Use of Sous Vide
I’ve been trying to nail Southern Fried Chicken for quite some time. Some recipes call for the chicken to be brined before cooking. Others marinade the meat in buttermilk instead. Some recipes don’t feature brine or marinade at all. Some cooks coat the chicken with nothing but flour and spices; others use buttermilk or an ... Read more »
The Sous Vide Steak: How, Why and Is It Worth It?
After my introduction to sous vide – in which I explained what sous vide means, its history, how it works and the advantages and disadvantages of this cooking technique – I was planning to share a clever, inventive recipe with you… something to show off the cheffy possibilities… something unusual and impressive. I’ve been admiring ... Read more »
What’s This Sous Vide Cooking All About?
Although it’s been around for many years, the technique of cooking food sous vide (under vacuum) in a carefully temperature-controlled water bath has mainly been the preserve of chefs. Professionals have long appreciated the accuracy, consistency and sheer ease of a method that allows them to do the prep and (most of) the cooking of ... Read more »