What I've been Cooking (Sous Vide)

Today I sent my SousVide Supreme demo unit back. I had it for almost two weeks. While this gave me a chance to get a feel for the machine, it didn't really give me enough time to really see all of what sous vide - as a technique - has to offer. Here's what I cooked:

A Kitchen Tool I Am Thankful For...

I don't think that I've extolled the virtues of my vegetable peeler to you all. I should. It is awesome. I know a lot of people swear by those Y-shaped peelers. I admit, those are better than those all-metal swivel peelers. My peeler, though? I bought it because I hated my old potato peeler. I saw this one. It is a Kitchenaid Euro Peeler. It isn't the fancy one, either. It is the cheap, $6 or so version.

Creamy Vegetable Soups

A tip from Mark Bittman: To make a creamy vegetable soup: use three parts liquid (broth, stock, water), two parts vegetables (cooked and pureed), and one part dairy (cream, milk, yogurt, etc.) Root vegetables work well for this, but other vegetables can be used. I heartily recommend celeriac, as it adds a creaminess that is difficult to match. Cooking the vegetables in the stock (or other liquid) will help to ensure that you don't lose any flavor.
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