Featured Slider

Sous Vide All the Things: Steak

I’ve always been intrigued by sous vide. It’s a technique where you vacuum-seal the food in a bag and cook it in a temperature-controlled water bath, and if Top Chef were to be believed, it yields amazing results.

But I just kinda assumed that, like the Thermomix and the Salamander Broiler, it’s something I could never afford to have in my own kitchen. And then one day, a colleague asked me if I own an Anova “since you eat steak so often”. Apparently there was an ongoing holiday sale and he bought one, and, well, soon enough so did I.

The Anova Precision Cooker can be attached to any pot, where it circulates the water and regulates the temperature to ensure that the food cooks evenly. Mine came with WiFi connectivity, which to be honest is more gimmicky than it is functional, but other than that it was a breeze to install and use.

Naturally, the first thing I tried to cook was steak.

Hey Seoul Sister

While it has never really been at the top of my list of places to visit, I’ve always just assumed I will like Seoul, so when I suddenly had to fly to Korea for a business trip it was an easy decision to extend for a couple of days so I could explore the city a bit.

Not the smartest idea, as it turns out. There are a lot of contributing factors, but the end result was me camping out in Incheon airport a good six hours (!!!) before my flight. I was just not in the mood for Seoul.

My favorite place in Korea: the hotel bathroom. I had the loveliest baths <3

So how do you visit a city for the first time and not enjoy it?
Glad you asked.

The Panko Pasta Topping Experiment

Panko is the secret to Japanese deep-fried deliciousness, but I particularly love it layered on top of baked casseroles (mac and cheese + panko = worth the migraine). Unfortunately we don't have an oven, but I figured I might be able to create a similar effect by making a toasted panko topping of sorts to sprinkle on top of pasta.

Bacon, butter, panko. What could possibly go wrong? :p