Skip navigation

Monthly Archives: February 2013

ryan ferguson 2What if there is no matching physical evidence, no weapon, no connection, no motive, no DNA and the two original eyewitness testimonies, on which the conviction hinged, were recanted — claiming they were made under police and prosecutorial duress?

Should Ryan Ferguson get a new trial?

Read More »

Advertisements

This started out as a 48 hour experiment but I wasn’t hungry last night, even though this is a pretty small rack of ribs. So I left them in the hot water bath for another 18 hours until lunch today! This speaks to a benefit of sous vide: With most foods, when you’re cooking up near the safety of 60˚C, you have a wide window in which to finish off and serve up a meal — still cooked to perfection.

sous vide 60hr ribs at 60C served

Read More »

Cooking en sous vide requires a hot water bath with precisely controlled temperatures and a method of vacuum sealing food in bags. Accurate timing isn’t required but a digital thermometer is a good idea to ensure food safety and doneness.

My own bath is a piece of old lab equipment which I refurbished using an STC-1000 temperature controller. It’s not typically where you would start out experimenting but the volume of water it holds and the circulating pump is ideal for cooking larger family meals.

souse vide stc-1000 and haake parts

The key piece of hardware I used is an STC-1000 temperature controller which is typically used in tropical aquariums, beer brewing and now also sous vide.

Read More »

20130221-195001.jpgAssembled and under test: What lay flat and precariously wired up on my workbench has been neatly bundled up. A piece of lab equipment brought back to life, it’s original temperature controller replaced with an inexpensive STC-1000 controller typically used as a thermostat in tropical aquariums, beer brewing — and, most recently, in sous vide.

Read More »

naturalizationI’ve long thought of this country as my own, so it’s finally very rewarding to have completed the process!

souse vide steak 3.4 banner

Flank steak is a tough cut, sold locally by the name London Broil. It’s tenderised, marinated and broiled and then cut into thin slices across the grain — all in an effort to deal with a sinewy slab of meat.

Read More »

sous vide steak 3.3

Juicy and tasty! Read More »

ipad won't sync

My iPad iOs and my iTunes software are up to date and I kept getting the error The ipad “iPadName” could not be synced because the sync session failed to start in iTunes whenever my iPad was tethered to my Mac. Read More »

Sous Vide 2.5 Nearly ideal: Aiming for a medium rare steak, evenly pink between the surface crusts. This steak was cooked in a hot water bath ala sous vide: The intention is to cook the item evenly, not to overcook the outside, keeping the inside at an even doneness … resulting in a steak that is tender and juicy. Read More »