Ox cheek can be an acquired taste. A great big slab of meat that can be quite irony and offally. Someone that doesn’t need convincing is our Kavey, who can wax on the subject for hundreds of words. If you haven’t joined the army of converts, maybe this sous vide ox cheek recipe will change your mind.
Read more
I’ve been mucking about almost constantly with my Sous Vide Supreme since unpacking it the other week. Pretty much every day the old silver box has been silently ticking away, gently cooking dinner. I’m starting to get the hang of it. Following on from steak and gammon, I read just about every post by J. Kenji Lopez-Alt on sous vide and […]
Read moreRegular visitors will know that I am a great admirer of part-chef part-mad scientist Heston Blumenthal. His understanding of palate, along with questioning the status quo in kitchen techniques sheds new light on conventional wisdom. He, along with contemporaries Joël Robuchon, Thomas Keller among others have pushed one particular method to the forefront: sous-vide. The phrase literally means “under vacuum” and […]
Read more