Nauticus

Over the years, I've owned cookware from well known companies (All Clad) and some pretty low quality stuff. Now, I use three probably lesser known brands almost exclusively, that aren't over the top expensive, but they seem high quality, and I really enjoy the design. Abbio Sardel Soy I'd recommend all three, though Abbio and Sardel are probably the ones I use most commonly. Soy makes a really great saucepan.

Tonight I'm doing a bone-in, skin on chicken breast sous vide then seared, with a garlic-lemon rice pilaf, roasted carrot and onion, with a bocconcini salad.

Interesting! I did not know that. Thanks for the tip.

Lamb is challenging because the gelatin and marrow is amazing and can lead to a fantastic broth, but the fat and oils are very "gamey," pungent and (in my opinion) considerably unpleasant. I would make stock from the bones, but I'd be very keen on skimming off the fat at the end of the process after it's cooled.

That looks delicious. I cannot wait for the weather to improve so that I can start harvesting from my garden....

Reused rice is a staple for me, I always - intentionally - make too much. But there is so much that you can do with it. I do "fried" rice - it's actually less fried and more sauteed - and turn it into a pilaf. Sweat garlic and onions, add orange bell pepper (thai chilles if you want heat) and turn the heat up to medium when you add the rice. Add some dried Greek oregano and a squirt of lemon near the end (too early and it'll burn), and you've got a wonderful side dish. I also spice the rice lightly while cold, and sometimes use it in place of potatoes when serving stews, or braised dishes where you serve some of the braising liquid as a sauce or a jus. Cooked rice shouldn't absorb much of the excess liquid, especially if it's fried, the sauce becomes more of a glaze.

Thanks for the update. I'm listening to it now. Just picked up Modernist Cuisine recently (ended up buying Modernist Cuisine at Home first) and am blown away. I'm going to simply have to buy Modernist Bread.

I've had my fair share, and while I admit I've never made it at home, I haven't had a testicle that I didn't like. That said, thus far I've only ever tried the testicles, but I'd be open to trying more. ...Good thing this is a cooking forum

Tonight I'm doing pork tenderloin sous vide at medium rare, with flash sauteed spinach, marinated and roast Greek potatoes, and grilled leeks. First time doing pork sous vide, so I look forward to sampling the results!

I've never tried sous vide cooking manually without an immersion circulator, but nowadays you can pick one up for a pretty reasonable price (I use an Anova, but there's Joule and a few others). You'd still need your own pot, but the device will heat the water and keep it at temperature automatically after you set it. I do own a Foodsaver vacuum sealer but honestly just find myself more often using zip lock bags and the water immersion method to get rid of air inside the bag.

Don't get me wrong, I agree with you and also love braises and employing other methods of cooking. The joy of cooking is that just because one adopts sous vide as a method, doesn't mean that all other methods become unused. To me, it's about visualizing a finished dish and then using whichever method(s) that will help you achieve the desired results, be it sous vide, saute, braising, roasting, etc. There are results that you cannot achieve any other way than sous vide, and there are a lot of things that sous vide cooking cannot do. It's about pushing the limitations in general, not accepting restrictions.

I wouldn't, that turkey would be too old to be safe, in my opinion. Especially considering it was stored in a pot and not likely airtight.

Tonight, I'm doing chicken thighs sous vide for 4 hours at 165. It'll be served with roasted potatoes and carrots, garlic lemon sauteed spinach, and a few grape tomatoes with a garlic chicken white wine sauce.

I believe it to be like most of the other courses I've taken where the lectures and demonstrations are pre-recorded and released at a certain time. So you wouldn't have to be present, but the courses go on a week-to-week plan, so you work around your schedule but are expected to complete lectures, assignments and quizzes weekly.

I missed out on the earlier offerings, but I just enrolled in this one. Should be fun!

Tonight I'm doing a nice rustic dish because the weather has been very cold and rainy. Tonight I'm cooking up Tuscan ragu, except that I did not have duck available, so I'm using chicken legs and thighs braised in a soffrito with red wine and tomatoes.

My favorite is just the classic take on Greek salad dressing - though not authentic, it still incites the flavour profiles of Greek cooking. Grind in a mortar and pestle two cloves of garlic, three peppercorns, a sprinkle of salt, fresh rosemary and Greek oregano, and one lemon, zested. Add a splash of olive oil, a dollup of grey mustard, and the juice of one lemon and mix together until emulsified. Then let it sit in the fridge for about an hour, covered, until ready to use. Just before use, take it out for about 10 minutes and stir, and spoon lightly over your veggie salads (favorite of mine is cucumber, tomato, red onion, green and red bell pepper, topped with quality feta cheese).

Tonight I'm going to sous vide a free range, local organic chicken that I got at a local farm. I processed the rest of the carcass, and have been simmering some home made chicken stock today that I'll use in the sauce. I'm making a seared sous vide chicken breast (skin on) with roasted veggies, braised leek, and sauteed asparagus with a herb garlic red wine sauce gelatinized with agar agar (first time trying this).

I didn't really learn how to cook much from my parents - I never bothered to try. But when I moved out, I learned how to roast a whole chicken (and potatoes) and lived off that (leftovers in salads) for close to six months. After I got tired of it, I started discovering the different ways you can roast a chicken - by adding herbs and spices, and even changing up the method, then started sprouting out from there.

Hi all Wanted to take a moment to introduce myself! I'm a fairly seasoned home cook, specifically in French, Italian and Greek cuisine. I've been fairly experimental in the kitchen, and I'm just incorporating some modernist elements into my cooking and found that this is a great source. I'm from Vancouver, BC and look forward to learning a ton!