alwang’s Profile
Recent Comments
Cook the Book: Charred Sea Scallops with Smoked Sea Salt
It's also pretty simple to smoke your own salt rather than buying it. Choose a flaky salt with a lot of surface area. I use a Cameron stovetop smoker, but it works just as well on a charcoal grill: just put the salt in a foil tray, throw some wood chips on the fire, and close the lid. It's one of the easiest things you'll ever smoke, because you can't overcook salt.
Super Bowl Snacks: Slow-Fried Buffalo Wings
If you have free time on your hands, try extracting the bones from the wings before confiting them (sharp cleaver + needle-nose pliers). It's tedious, but you end up with perfect whole morsels of bird. Best chicken nuggets ever.
Cooking from Thomas Keller's 'Under Pressure'
Hi Simon,
If what you're trying to say is that sous vide should not be done without a thorough understanding of the principles and the risks, I couldn't agree with you more. I would encourage anyone looking to explore this method to do the appropriate research, and to feel comfortable in their own understanding of what makes various aspects of sous vide safe or unsafe. I've done that due diligence, and it's helped me make decisions on when a particular piece of equipment might be inappropriate, and when it should be fine.
That said, you rightly point out that there are still risks associated with this activity. Anyone interested in sous vide needs to come to a personal decision on whether it's worth those risks, just as you need to make that decision on just about any other activity worth doing, whether it's driving a car, eating a rare steak, or indeed, having sex. For the record, I've reached the same decision on all four of those activities.
See more comments by alwang »
Recent Posts
alwang hasn't written a post yet.
Recent Favorites
alwang hasn't favorited a post yet.
Recent Polls
alwang hasn't answered any polls yet.
Recent Quizzes
alwang hasn't taken any quizzes yet.
My problem with the meat at Cherry Grove is that it's all frozen when you buy it: if you're going to the effort of raising quality, heritage livestock (not to mention charging heritage breed prices), it doesn't make sense to degrade the quality of the meat across the board by pre-freezing it. It's too bad: if they kept a couple of the more popular cuts available refrigerated, I would certainly buy from there more often.