Chilean sea bass (sous vide)

Supper this evening was Chilean sea bass (Patagonian toothfish. or Dissostichus eleginoides if you prefer). I’ve been skulking through cookbooks again–especially those that have sous vide recipes. (No, I haven’t bought anything special for sous vide cooking–yet, though I will confess to looking at immersion circulators and thinking a birthday present to self.) In The Food Lab: Better […]

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Monkfish sous vide

I’ve been thinking about sous vide cooking, reading about it, and I’m finally going to try it, especially since it CAN be done without any fancy equipment–except a beer cooler. That I can handle–in fact, I already have one–I just not thought of it as a kitchen appliance. I’ve been wanting to try sous vide […]

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