Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The beauty of the sous vide approach is that you can precisely control the temperature to optimize for culture growth, meaning you get homemade yogurt in your mouth in just a few hours.
Two tricks -- making an oleo saccharum and using a sous vide immersion circulator -- allow you to make a quality limoncello in just three hours.
Slather this persimmon butter on your morning toast, stir it into oatmeal, or put a dollop of it on yogurt for a persimmon-y treat. It also makes a fine addition to a cheese plate!
Both rustic and refined, Pâté de Campagne, or country pâté, could be called the cornerstone of charcuterie. Every chef worth their salt has his or hers own take on this French classic. We compare two cooking methods: bain-marie and sous vide.
10 minutes of prep makes a creamy, wonderful pâté.
An eight-course meal involving homemade charcuterie in every course (including dessert).
In which I streamline my duck confit method.
Three terrines: duck and rhubarb, rabbit and spruce, and Korean pork plus a couple of tips on making them extra decadent.
Witness the transformation of a pig's head into one of the best sandwiches of all time, with every component made entirely from scratch.
I answer the question "would it be crazy to finish home-cured bacon sous vide?" and then make a delicious sandwich.