Category Archives: Food

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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My Chili Recipe

Had a few people ask so here goes, note that my vegetarian friend said he can substitute some kind of vegetarian protein or tofu for the meat. I’ve made this recipe with 100% beef, 100% deer, or a mix of the two and to be frank the meat or protein has never affected the overall outcome of the chili. Also note that my list of ingredients isn’t exact, I usually eyeball it and adjust as I need to, accordingly the ingredients are an approximation.

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