Author: Norm King

Winter Vegetable Casserole: Roasted Cauliflower, Brussels Sprouts, Hothouse Tomatoes…NON Sous Vide

Sous vide is not an abandonment Now that I have established an identity as the sort of “sous vide guy,” people assume that everything I do has sous vide at its heart. Kind of silly, really, but people are always surprised to see me post a pic of something (other than green salad) that doesn’t have the sv element. But I did not eschew all other forms of cooking, nor do I intend to. Pursuant to that reality, I am slowly creating a data base of things that, well, they might GO really well with sous vide items, but,...

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Slurries: Coatings for sous vide and other things.

What is a slurry? A slurry is a mix of liquid and starchy something. Paint can be a slurry, anything can be made to slurry, and that corn starch stuff that they use to thicken Chinese sauces? Americans call that a slurry. There are lots of slurries, and I have come up with a few of my own. Slurry with the twinge on top, slurry with the tinge on top, slurry with the binge on top (beer batter), slurry with the singe on top, slurry with the hinge on top, slurry with the Kenji on top, with the ninja...

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Crispy Parsnip Peels, Plantains and Tempura Dusted Potatoes

Ingredients: Parsnips, one each. Plantains, green, one each. Potatoes, Russet, one each. Deep fry shortening, as needed–at least two cups. Egg whites, 2 each. Tempura flour, any proprietary brand will work. They are all basically 60% white flour, 20% rice flour and 20% wheat STARCH, with a little baking soda to create splatter effects. Equipment needed: Swiss peeler, available on line, or a vegetable peeler, or a mandolin, or even a mechanical deli slicer. Crispy Parsnips: (seen on the right) Use the peeler to cut long strips from the parsnip, just like peeling a carrot, but continue peeling until...

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Wings over America five ways, and I don’t mean the band…I mean CHICKEN wings

We all the know the story Buffalo, NY, the Anchor bar, and now there are entire chains of restaurants devoted to the service of wings this way and that way. There are so many around that the laws of supply and demand will force GMO companies to try to develop chickens with extra wings. Then one of the chains will gobble up all the other ones, go cash poor, declare bankruptcy, and we will start all over again. That said, I will dispense with my usual op-ed jargonistic blatherings and get right to a few variations that we’ve been...

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Sous Vide Op-ed: Before you sous vide process a strip loin…

Call it what you will, New York, Kansas City, Strip, Strip loin, entrecote (incorrectly), the big half of the T-Bone/Porterhouse is under-used as it is. Rib eyes dominate the market these days and people who quest for tender and gristle free lean towards the filet/tenderloin. That leaves the strip loin a little lonely and misunderstood. Most people don’t realize that the muscle itself is the continuation of the rib eye muscle (or vice versa), without all the surrounding layers of other flaps and dorsals. Most people don’t realize that both the strip loin and the rib eye come from...

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