Please welcome Mr. B for his first guest post on Bunkycooks. I asked him to write about our experiences cooking with the PolyScience Sous Vide Professional Chef Series since he has been the scientist behind all the madness preparing and cooking foods by this method in our kitchen. He is the analytic and mathematician in our family, so who better to deal with the scientific aspects of cooking sous-vide than Mr. B?!
Sous-vide (cooking foods in a vacuum sealed bag at low temperatures in water) has become all the rage. Most restaurant chefs and now many home cooks are discovering the benefits of this slow cook method. Chef Anthony Lamas of Seviche, A Latin Restaurant, located in Louisville, Kentucky, recently said many people are using sous-vide just because it is the cool new kitchen tool. He said that sous-vide has its place and it should be selectively used in situations where it will improve the food.
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Posted by Gwen on January 26, 2012
Do you have the ingredients in your pantry to make several lunches or dinners with the addition of a just few fresh ingredients? There is always pasta when all else fails, but wouldn’t it be nice to have some other healthy options when you open…
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A cooking class in a ship’s galley with a well-known chef while on board a cruise ship…how much fun would that be? It was definitely one of the highlights of our Savor Your Destination culinary cruise in December 2011, featuring guest chef Dena Marino, on…
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I am partial to French cooking and always have been. I will choose dishes like Coq au Vin or Boeuf Bourguignon when entertaining, especially during this time of year. They are hearty one pot dishes that satisfy the soul and the belly on these dreary…
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Bright blue skies, sunny days, pristine beaches and breathtakingly clear blue water. That is the Caribbean. Each island has its own characteristics and languages. Each has a unique and rich history dating back to the early 1500’s when the Spaniards came to colonize the Caribbean. …
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16,000 meals a day. That is how many meals are served on board the ship, Celebrity Eclipse, to 2800 guests and the ship’s crew each day. Can you imagine the menu planning and the grocery list that it takes to serve that many meals? We…
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We are always looking for the finest in food, wine and travel to bring to our readers. Several weeks ago we set sail aboard the beautiful Celebrity Eclipse from Miami to the Caribbean for one of their food and wine specialty cruises, Savor Your Destination. …
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What comes to mind when you think of Miami, Florida? Perhaps gorgeous beaches, year-round sunshine, nightlife and South Beach? We also think of Miami and South Beach as a great travel destination with luxury hotels and incredible food. A few weeks ago we traveled to…
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Happy New Year!! I am sure many of you are ready to see the clock turn over to 12:01 am tomorrow morning and welcome in 2012! I leave this year behind with mixed emotions. It has been a great year for Bunkycooks and we have…
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Monday Greetings! I hope that your holidays and Christmas have been delightful this year. It is hard to believe that in just a few more days we will be celebrating the New Year and will be ushering in 2012! Before we all get to popping…
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