A quick little update on the sous-vide project. The 65 degree Celsius egg was a success, but it didn’t look that appetizing. So I vacuum sealed a duck breast, and cooked it for 80 minutes at 62 degrees Celsius. Then I browned (maillard reaction) the meat with a blowtorch.
This is a project I’m working on quite some time. An affordable sous-vide cooking rig. For those who are new to the whole the sous-vide cooking experience, read this site (very interesting and useful site!).
I was inspired by several people that made a sous-vide bath with a rise cooker and a thermostat. So as a [...]
Welcome to my (temporary) blog. The final blog is still under construction.
So, this blog will tell the projects I’m working on, food and music wise. And also other things that keeps me of the streets. This is maybe a poor first post, but a real post will follow quickly. So check the blog regularly!
Marijn