sous vide

48-hour short rib

by Ben on June 9, 2010 · 5 comments

in Dinner Party,Korean,Meats,Sous Vide

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“A very important thing to realize is that tougher or fattier meats always have better flavor; this is why osso buco and the short rib are so delicious and filet mignon will never be found on a menu where I am chef.” —Mario Batali I almost cried when I saw that Pó bear was on my [...]

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Suburban sous vide, Part II: How I chose my equipment

by Ben on May 1, 2010 · 10 comments

in Sous Vide

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OK, to appease the teeming millions (and by “teeming millions,” I mean “Wendy and Brian”) I reveal the details of my suburban sous vide setup. All the below information can be found elsewhere on the interwebs—I’m not reinventing the wheel, here. But if you’ve ever seen me purchase any kind of appliance or piece of [...]

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The search for sustainable skate, or How I became obsessed with the concept of suburban sous vide

by Ben on April 13, 2010 · 2 comments

in Essay,Sous Vide

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(photo © Deborah Jones Studio from Under Pressure by Thomas Keller) I sometimes find myself wandering off the deep end. My wife now hears me thinking out loud, and offers, with an air of mild concern: “Sometimes?“ It all started weeks ago, when I began to go through what I fully expected to be a [...]

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