Submitted by crimfan on Tue, 09/07/2010 - 7:14am
Yesterday I experimented with sous vide using only ordinary kitchen tools. In this case I used: Electric water boiler Large pot 3 ceramic salad plates (heat sinks and weights) Thermometer Stove I started with some prepackaged Korean style chuck steak, which came sealed in a heavy plastic. This was cut into stew sized pieces and had been marinaded in sesame oil, soy sauce, ginger, and some rice vinegar (usual stuff).
Submitted by crimfan on Sat, 02/06/2010 - 5:45pm
I love my electric kettle. Sure, lots of people have these but I always figured "whatever, I have a pan" and never bothered. Wrong! It is an incredibly versatile piece of kitchen gear and worth every inch of countertop it takes up. Of course mostly I use it to make coffee or tea, but it's really great for other things and I keep finding additional uses for a quart of boiling water in a hurry. For instance, I just made rice to go with the homemade chili I cooked (more on that later). I'm terrible at making rice on the stovetop and I know I'm not alone in this.
