'Sous-Vide Your Own Excellent Cold Cuts' bookmarked by ~lifehacker

Sous-Vide Your Own Excellent Cold Cuts

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I love pork. Cured pork, uncured pork, roasted pork, and breaded pork. I love the whole range of ham—from the cheapest mechanically formed slices to acorn-fed iberico. Most pork preparations are easy enough to DIY, but “homemade cold cuts” is not a phrase you hear very frequently, which is too bad, because they’re…Read more...

curing ham pork tenderloin sous vide sous-vide
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The First 9 Unexpected Things to Make With Your New Sous-Vide Circulator

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The immersion circulator is no longer the “it girl” she once was. Her status as the...
The immersion circulator is no longer the “it girl” she once was. Her status as the most buzzed-about and sought-after appliance has faltered, and some might say she’s been replaced by the Instant Pot and air fryer (even though they do completely different things). But I’d bet more than a few foodies (sorry) received…Read more...
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Sous Vide Your Brisket in Mustard and Wine

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Until yesterday, I had cooked exactly one (1) gigantic brisket in my life. It was for...
Until yesterday, I had cooked exactly one (1) gigantic brisket in my life. It was for a Hanukkah dinner party my then-husband and I threw, and it was, if I remember correctly, pretty excellent. Unfortunately, aside from a very big cut of cow, I don’t remember any of the ingredients I used (and the blog I wrote about…Read more...
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Sous-Vide Tuna Confit Is Way Better Than the Canned Stuff

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I have always appreciated a good tuna sandwich. You can make a good one even with...
I have always appreciated a good tuna sandwich. You can make a good one even with mediocre, water-packed fish, though you will have to lean heavily on condiments and seasonings. Fancy oil-packed tuna lets one highlight the fish a little more. But tuna confit? That fish is so good, it barely needs any mayo (a…Read more...
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