Have you ever tried making hard boiled eggs by steaming them? I find it to be even easier than the pressure cooker; with just an inch of water in my steaming pot, the water comes to a boil quickly, at which point the steamer basket with the eggs goes in - 12 min for a half dozen, or 14 for a dozen (YMMV depending on…

Nothing creative or interesting about reheating leftovers in the sous vide. It works well for the right foods - especially medium rare meats that you want to keep that way. I vac seal and freeze leftover pizza, then do a quick thaw in a bowl of warm water (sort of sous vide-ish, right?) and then finish in the toaster…

May I present - taste, looks, and crispy skin for all? I’ve been doing Serious Eats’ Turchetta for several years now, and it’s incredible as long as you are ok with your bird not looking like a bird. Last year I started doing something similar with the leg/thigh meat (the Turchetta recipe calls for breast meat).…

180 degrees - I believe that’s the reason for the failure. Cooks Illustrated recommends 200, I’ve sous vided rice successfully at 195 (which is as high as my sous vide goes). The rice comes out feeling like a solid brick, but don’t be discouraged, break the brick up with a fork and all will be well. Watch this video…

Arroz con Pollo!