Monthly Archives: January 2018

My Sous-Vide Journey

Over the last years I’ve been reading on and off about molecular gastronomy, just the odd article or mention here and there but enough to get me interested to try a few things.

Naturally my first experiments were related to booze (cocktails) and it turns out that the magic ratio I found is usually 2-1-1, for example to make my favourite (variation of a) Vesper Martini is 2 gin, 1 Dubonet, and 1 vermouth while my favourite Whiskey Sour is 2 whiskey (bourbon of course), 1 simple syrup (or 1 maple syrup), and 1 lemon juice. Mixing these over ice and pouring = delicious. I haven’t read the science in details but it has to do with the ratios between your hard liquor, your sweet, and your aromatic I understand.

Then when it comes to cooking meat turns out that 3-3-2-2 is the perfect times (in minutes) it takes to cook a steak on my BBQ for medium rare.

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