I am from the midwest and generally the fish we get around here, we done caught’em ourselves! Large Mouth Bass, Catfish, Crappie, etc., etc. And believe me, I’ve got some pictures of me (and my family) with their biggest catch on my phone. Fishing is just one of those things that create some of the most vivid and fun memories of the good ole days of sunrise fishing with my family… Fishing is quite an animalistic experience of man vs. fish and it’s a battle of the wits to see who survives. Ok, maybe a bit dramatic but outsmarting a big one will forever give you a bit of pride that you’ll never forget. Nowadays, I don’t get out to go fishing, but Whole Foods does bring in a few nice ones (and puts them on sale!) every now and then. This week we found an interesting looking Red Snapper and decided to give it a go in the Sous Vide. I adapted the recipe from a few basics I found online. Once you get the basics for a whole fish in the Sous Vide (temp 130°F & time 60 mins) you can add whatever spices you like! I took this Red Snapper a bit more down the Asian inspired route and it turned out simply delicious. We were totally impressed by how flavorful and moist the meat was, while maintaining a nice flakiness. Let’s Cook! Ingredients 1.5-2lb Red Snapper Whole Fish (gutted and cleaned) 2-3 tablespoons of fresh grated ginger 1 teaspoon garlic powder 2 tablespoons french thyme 1 tablespoon sesame oil 1 tablespoon olive oil Tools Needed Sous Vide Machine – I use the Annova Sous Vide 12 Qt Plastic Tub with Lid – Rubber Maid one works well or just any container to get the fish in and covered with water Food Saver – I like the sealed bags even though zip locks would do… Seems a little stronger and less likely to spring a leak Roll of Bags for Food Saver – These have worked great for me and fit a fish! Red Snapper Whole Fish Recipe for Sous Vide Instructions 1. Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F 2. Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant. 3. Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine. 4. Rub seasoning mixture on fish and add some to the body cavity. 5. Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container. 6. Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn’t want it to crush the fish… 7. Put fish into sous vide water and set timer for 1 hour. 8. After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish. 9. Take a few pictures for Instagram and… Let’s Eat! Whole Fish Sous Vide Red Snapper – Super Tasty & Easy Recipe Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins Easy recipe for whole Red Snapper Fish in Sous Vide Author: Tom Schmidt (eatwithtom.com) Recipe type: Sous Vide Cuisine: Seafood Serves: 2-4 Ingredients 1.5-2lb Red Snapper Whole Fish (gutted and cleaned) 2-3 tablespoons of fresh grated ginger 1 teaspoon garlic powder 2 tablespoons french thyme 1 tablespoon sesame oil 1 tablespoon olive oil Instructions Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant. Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine. Rub seasoning mixture on fish and add some to the body cavity. Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container. Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn’t want it to crush the fish… Put fish into sous vide water and set timer for 1 hour. After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish. Take a few pictures for Instagram and… Let’s Eat! 3.2.2925
There’s yogurt and then there is HOMEMADE yogurt. You’ve got to try this recipe to get a taste of the fragrant and deliciousness of a freshly crafted yogurt. Yogurt, probably super difficult to make, right? They sell so much pre-made in sooo many different flavors, but none stand a chance against the homemade version. This dish has become a little treat we enjoy nearly every day now and we simply eat it plain!
Yogurt Recipe for Sous Vide
The origins of our yogurt making date back to a recent crusade to find digestive health. We had been reading the SCD Diet and along with that, they recommended a homemade yogurt with specific cultures. GI ProStart Yogurt Starter is the brand we have been using with great success. If you just want to get your feet wet and try this without ordering a culture, just grab a container of Fage yogurt for the starter. This is one of the few yogurt brands without lots of thickeners and non-sense added.
I recently began making our yogurt with the Annova Sous Vide machine. The results have been pretty awesomely creamy and consistently fermented each time. I have also made batches of yogurt the old fashioned way with a cooler and warm water added every few hours. This kinda works, but the Sous Vide is by far an easier way to get great results.
For the milk, we have made delicious yogurt with both grass fed whole cow’s milk and whole goat milk. The cow’s milk tends to have a bit of a creamier and more gentle flavor. The goat’s milk goes a little more sour and maintains a bit smoother texture. Try them both and let us know how they turn out for you.
Best Aeropress Brewing Method by Joshua from Everybody’s Coffee Chicago
Nothing starts the morning off like a cup of coffee. Or really, the afternoon… or the work week… or even the weekend! With so much coffee, shouldn’t it be awesome? Joshua from Everybody’s Coffee in Chicago is a coffee aficionado who has studied, and perfected the art of the Aeropress inverted brewing method. People come from around Chicago to enjoy his brews, I’ve seen them at the shop… This video and recipe outline the step by step instructions to craft an amazing cup of coffee that doesn’t suck, right at home!
The recipe video begins by explaining the grind size and how it should look (like a coarse sand) for the best result. We used the Hario Ceramic Slim Mini Mill hand grinder with 6 clicks from closed on to get the perfect grind for this variety.
“If your coffee tastes too acidic, grassy/vegetal, or weak, go down one click at a time (a finer grind) & if your coffee tastes too bitter, drying, or harsh, go up one click at a time.” -Joshua
Turn the Aeropress upside down and toss in the grounds. Josh then shows us how to use the Bonavita Kettle to properly moisten the grounds with a swirling motion. This sounds a little silly at first, swirling and pouring slowly… but it helps to open up the flavors and get the hot water more evenly throughout the Aeropress chamber. Can’t argue with results… Once the chamber has reached capacity, give it a gentle stir with a metal spoon or the included stirrer. Replace the lid and LET IT BREW!
Josh uses a basic kitchen timer to track the brewing time which totals just about two minutes, 1:40 for brewing and about :30 for the plunging. He makes it look so easy… that you will definitely have to try it at home. To really geek out on the Aeropress, stop by Everybody’s Coffee and pick Josh’s brain or look up the World Aeropress Championship (no kidding!) for creative and crazy recipes.
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Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.
The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.
“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom
This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…
Recipe Inspiration: The Pressured Cook
This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!
My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.
Lemon Chicken Vegetable Soup with the Pressure Cooker Method Step by Step Recipe
Here we turn our pork butt into Chorizo, a dynamic and delicious team player in the kitchen. This sausage brings a strong spicy and rich flavor to any dish. (Check out the Seafood Stew!) Chorizo can also stand on its own, I’ll even throw a link on the grill and top it with some ketchup. Shoot, Chorizo can even take the lead on your next conference call, really just a great team player…
When picking out your next piece of butt, choose a nice big one with plenty of marbling. Good fat content is paramount to a successful sausage. Or if your local grocery does not have whole butts, grab a large pack of pork steaks, it is the same meat.
We shot this recipe when my parents were visiting and my Dad Jerry is the true sausage aficionado who got me started with this whole idea. I like to be a conscious eater, and sausage is terribly hard to find without NASTY chemicals. Soooo I am learning to make it at home without the monster toxins! Additionally you know that the ingredients include good quality meat with the proper fat content (approximately 20% with a pork butt), compared to store-bought sausages that can go as high as 50% fat!
Making Sausage at home is a bit of a project, but it saves super well and you will love spicing up all kinds of dishes with a bit of sausage. Add a bit of chorizo to Kale and Eggs or a frittata to give it a uniquely Spanish taste. Also you can simply poach these sausages in fry pan with a bit of water or pan fry to an internal temp of 165F for a quick lunch.
The Tools for Sausage Making
You need a few tools for this project, but seriously, you can afford these! The grinder is $50 and the stuffer is $100. Combined, about equal to the price of a pair of decent dress shoes. Of course you could get it done with the KitchenAid Grinder attachment, but you likely won’t have as much fun. Believe me, I was bit skeptical on this investment, but I am diggin’ it now!
Electric Meat Grinder
Harbor Freight grinder is a great cheap grinder for the foodie. It is perfectly capable of grinding any meats without bones. It is a simple, small and light enough to easily put away. It seems that this grinder will run for quite a while as long as you do not feed it rock solid frozen meat.
Although the grinder can stuff your casings it can be a real mess and take a long time to stuff and clean up. A true stuffer is a key tool for success.
Kitchener 5-Lb. Stainless Steel Sausage Stuffer
At $100, this is the least expensive route to a great sausage stuffing experience. The tool is finely manufactured and works great. The speed that you force the meat through the tube can be finely adjusted. The ability to control all that raw meat moving around your kitchen will go a long way toward enjoying your sausage making experience and keeping your food prep safe.