© 2012 REMCooks.com
Baby Lady and I love lobster. When we went to Maine recently to visit our youngest son, we ate lobster every day we were there. It was lobsterlicious. Nevertheless, variety is the spice of life. So, when we returned from Maine we didn’t eat lobster for a while opting for a variety of other proteins. Well, that ended last night. Can you say umami? Are you hungry?
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© 2012 REMCooks.com
Summertime, and the livin’ is easy. Fish are jumpin’ and the cotton is high…I love the summertime, even with the brutal Texas heat. I guess it was about time to get really hot. It’s August after all but you sure can beat the heat with this deliciously refreshing meal. Continue reading
© 2012 REMCooks.com
How can you possibly go wrong with pork stuffed with pork? Here piggy, piggy, piggy… Continue reading
© 2012 REMCooks.com
Success! I hate failure, especially in the kitchen. It’s even worse when you see all these reviews telling you a child could do what you failed at. If you can’t tell, the octopus eraser has bothered me ever since I fixed that dreadful meal and I refuse to be beaten by some technical process or a machine. So, determined to learn the process of sous vide with protein, back to the drawing board I went but this time with a little more manageable meat, chicken. As you will see, the result was outstanding. Continue reading
© 2012 REMCooks.com
A few weeks ago I posted I had just purchased a sous vide machine and was very excited to try it out. Well, I did and do I have a story for you! Continue reading
© 2012 REMCooks.com
The technique of sous vide is vacuum sealing your protein with whatever seasoning you want and cooking it low and slow for hours upon hours. Some dishes even go for days. Being an incurable foodie and techie geek combined, I’ve read about it, watched food shows using it and have wondered about it. I make a killer slow poached lobster tail that is silky smooth like I never imagined. It’s slow poached at 150 F for 45 minutes but it was remarkably difficult to maintain a constant temperature. How would a sous vide machine improve upon this or would it? Continue reading
